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"Sometimes a restaurant strikes a chord with &lt;i&gt;BA&lt;/i&gt; staffers: One editor raves about a meal there, then another, until it seems like we\u2019re running a satellite office out of the joint. &lt;a href=\"http://www.uncleboons.com/\" target=\"blank\"&gt;Uncle Boons&lt;/a&gt; is one of those restaurants. The food is fiery and complex, the decor charmingly kitschy, and we\u2019re smitten with any place that serves beer in slushy form. If you pick the right dish, it\u2019s easy to take these great flavors home (not the slushie, though)\u2014even for a Thai-cooking novice. And if it\u2019s a little unfamiliar, even better: \u201CIt\u2019s fun to do a dinner party outside your scope of comfort,\u201D says\u00A0&lt;strong&gt;Ann Redding&lt;/strong&gt;, co-chef with &lt;strong&gt;Matt Danzer&lt;/strong&gt;. Especially when it tastes this good.\r\n\r\nGet the March 2014 issue free with coupon code BAOSCARSNIGHT. Redeem at &lt;a href=\"http://www.bonappetit.com/go/free \" target=\"_blank\"&gt;www.bonappetit.com/go/free&lt;/a&gt; Hurry, code expires 3/8!  You can make your own massaman curry paste (see next slide), or use prepared paste to speed up the preparation. We like &lt;a href=\"http://www.amazon.com/Maesri-Thai-red-curry-cans/dp/B000ETLVXC\" target=\"_blank\"&gt;Maesri Thai&lt;/a&gt; ($10 for two 4-ounce cans). This dish can be made a day ahead of time and re-heated about 45 minutes before guests arrive (make the rice the day of, though). If you want to make massaman curry paste from scratch, most of these ingredients can be found at Asian markets or in the Asian section of the supermarket. Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed. &lt;strong&gt;Make the dressing a day ahead&lt;/strong&gt; to save time. About four hours before you're preparing to serve, shred the green mangoes, slice the shallots, and pick the herb leaves. Toss everything together just before serving. You\u2019ll never serve ice cream without candied peanuts again. Toast the coconuts and caramelize the peanuts the day before. This cocktail from Uncle Boons in New York is made to pair well with Thai food. Make these about 45 minutes before the guests come."^^<http://www.w3.org/2001/XMLSchema#string>
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