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“Everything I had, though very inexpensive and casual, was full of technique, philosophy and flavor,” Chef Arnold says. When chefs get time away from the kitchen, it’s a common practice to tap into travel as a source of new recipe ideas. With the frenetic pace of restaurant life, it can be challenging to take the time to recreate tastes.

“Do not try to manipulate things right away,” Chef Arnold advises. “Cook the original recipes so you have a solid reference point. You can’t elevate or fuse dishes until you understand the original form.”

When it comes to working with the grill, Chef Arnold takes the backseat. “A general rule of thumb for many aspects in the kitchen is to not over work or feel like you have to ‘cook hard’ to make good food,” he says. “As long as the grill is hot and you are patient, magic will naturally happen.”

Chef Arnold offers three tips for developing a menu from your travels.

“These dishes are meant to inspire. Find flavor profiles that resonate with your palate and build from there. For example, the red curry crema recipe for my grilled corn could easily be substituted with chipotles, Korean gochujang or harrisa paste. My biggest tip when it comes to seasonal grilling dishes like these is plan ahead so you can enjoy the moment!”

Heat up that backyard (or indoor) grill to create Chef Arnold’s internationally inspired recipes the next time you’re craving a taste of Thailand.

Recipe

Bangkok Barbecue Chicken

By Chef Arnold Myint

Ingredients

• 1 teaspoon turmeric powder
• 8-10 thick ginger slices (2 ounces each)
• 2 lemongrass stalks, halved, bruised
• 2 tablespoons garlic, chopped
• 1/2 cup palm sugar or brown sugar
• 1/2 cup fish sauce
• 1/2 cup coconut milk
• 3 pounds chicken thighs, cut evenly

Directions

1. Mix all ingredients in a bowl, save for the chicken.
2. Place chicken in a resealable bag and pour over marinade. Marinate for 3 hours or best overnight.
3. When ready, grill as is or skewer chicken pieces as desired and cook until fully done (165 F) and charred. Serve warm.

Red Curry Street Corn

Ingredients

For the red curry “crema”:

• 1 cup softened butter
• 1/2 cup mayonnaise
• 2 tablespoons red curry paste
• 1 tablespoon sriracha hot sauce
• 1 teaspoon or 1 whole lime zest
• 2 tablespoons sugar
• 1 teaspoon salt

For the garnish:

• 1/2 cup Thai basil, chopped
• 1/2 cup scallions, sliced thinly
• 1/2 cup toasted coconut (unsweetened)
• 1/2 cup crispy shallots
• 1 lime wedge

For the corn:

• 1/2 cup olive oil
• 1/2 teaspoon salt and pepper
• 1 tablespoon sugar
• 6 corn ears, husked and washed

Directions

For the red curry “crema”:

1. Combine all ingredients and allow to sit for 10 minutes so flavors can bloom and marry. Keep at room temperature. (Note: It is crucial that butter is softened at room temperature and not melted.)

For the garnish:

1. Combine equal parts of ingredients in a mixing bowl, excluding the lime wedge.

For the corn:

1. Combine olive oil with spices and brush on corn.
2. Grill or roast corn cobs until cooked, allowing some kernels to brown or char. Keep warm.

To assemble:

1. Brush crema on corn cob and sprinkle with garnish mixture. If served shaved off the cob, place in desired serving container and dollop with crema, sprinkle with garnish mixture. Serve with lime wedge.

Learn more about global cuisine in ICE's Culinary Arts program.