If you have trouble finding fresh Thai chiles (also called bird chiles), try using the same amount of the dried version.
Fiery Thai chiles don’t mellow when cooked. Their main purpose in this dish is to add a colorful contrast—and some heat.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is fabulous! I've also lightly steamed the broccoli and peas, and sprinkled some of the sauce on it. Delicious. I'm going to try it on other vegetables next time.
I loved this dish a lot. It looks like it takes a lot of work, because there are a lot of ingredients, but it really doesn't. (You can prepare the finishing sauce while the vegetables are roasting.)If you want more heat, crush the Thai chiles with the handle of a chef's knife before cooking.If you want to be a jerk (or prankster) substitute green Thai chiles for red ones and insist that they're just green beans.
I love this recipe! Made it for the first time following the recipe other than having to use green hot peppers as no red ones were available. I could eat this all day long. My husband wasn't too thrilled, he doesn't like orange with savory foods. I though the flavor mix was perfect and will make it again, next time for company. This was also the first time I bought or used miso. I might be hooked...
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?