Spicy Szechuan Chicken
This Sichuan classic features tender chicken pieces stir-fried in a chili oil sauce with loads of garlic, ginger, and Sichuan peppercorns. The Sichuan peppercorns are what make this dish special - they cause a tingling, numbing sensation on the tongue that's unlike any other spice.
Thai Green Curry with Shrimp
This fragrant and flavorful curry is made with a green curry paste, coconut milk, vegetables like bell peppers and eggplant, and plump shrimp. The curry paste is typically made with chilies, lemongrass, galangal, kaffir lime leaves.
Korean Kimchi Jjigae (Kimchi Stew)
This hearty stew is made with kimchi (spicy fermented cabbage), pork belly, tofu, and scallions. The kimchi is the star of the show, adding its characteristic sour, spicy, and funky flavor to the stew.
Jerk Chicken
This Jamaican dish is made with chicken that is marinated in a fiery jerk spice blend, which typically includes Scotch bonnet peppers, allspice, thyme, and nutmeg. The chicken is then grilled or pan-fried until cooked through.
Vindaloo Curry
This Indian curry is known for its intense heat. It is made with a base of red chilies, ginger, garlic, and tomatoes, and can be made with chicken, lamb, or vegetables.
Spicy Miso Ramen
This Japanese noodle soup is made with a rich miso broth, ramen noodles, and toppings like pork belly, scallions, and a soft-boiled egg. The spiciness can be adjusted to your liking by adding more or less chili paste or Sriracha.
Ethiopian Doro Wat
This Ethiopian stew features chicken simmered in a spicy berbere spice blend, clarified butter (nitter kibbeh), and often hard-boiled eggs. Served over injera, a spongy flatbread made from teff flour, it's a flavorful and textural delight.
Spicy Tom Yum Soup
This Thai soup is known for its sour, spicy, and refreshing flavor. It is made with a broth flavored with lemongrass, galangal, kaffir lime leaves, chilies, and shrimp paste. It is typically served with shrimp, mushrooms, and scallions.