The heat of Thai curry paste is paired with rich buttermilk in four East-West recipes for this week’s serving of SIMPLY Ming and Tom DouglasMING. Chef Ming Tsai makes Thai Curried Cockles and Orzo, a simple one pot meal that includes clams and sausage – a well-loved combination in the east and west. Then, Ming makes Thai Curry Noodles and Crab, a delicious wok stirred all-in-one meal! Next, Ming gives a southern favorite a twist when he creates Thai Curry Fried Chicken. Guest chef Tom Douglas, chef/owner of Dahlia Lounge in Seattle, visits the studio kitchen and uses the East-West combination to make Mac and Cheese Salad with Red Curry Buttermilk Dressing
