Roasted chile paste, or "prik pao" is one of Thailand's most common staple food items, and we're certain you'll enjoy this distinctive recipe. ...

This dish is supposed to be hot. However as always you can reduce the heat in cooking it. Thai eggplants (makheua pro) are a yellowish green fruit the size of a golfball. If you can't get them, then ...

This is a simple, Thai-style, sweet and sour sauce. Note that it isn't pink! The sauce is spicy and has complex flavors. Serve with any grilled meat. We enjoyed it here with chicken, som tum, sticky ...

This authentic Thai recipe is a regional delight which originated in the north of Thailand. When completed it looks a bit like sloppy joes, or taco filling. The main ingredients are ground fatty pork ...

This recipe is for a very aromatic dipping sauce that is not typically something the American nose will appreciate, but drives the Thai person wild with memories of home (see photo below). Namprik Kapi ...

In the March 2009 issue of Martha Stewart Living magazine, this recipe was featured along with a suggestion to purchase Sambal Oelek from ImportFood.com. The endorsement of American icon Martha Stewart ...

Peanut sauce is actually of Malaysian or Indonesian origin. Very few dishes served in Thailand actually use peanut sauce but it has become a very popular part of American-Thai food. The peanut sauce below ...

Sadao (which has an English name of "Neem Flower") is a bitter, dark green vegetable. The flowers, leaves, stalks, fruits, roots and bark have medicinal properties. This recipe is typical for the way sadao ...

This is a common dip for assorted seafood and barbeque style foods.

In Thai language, nam tok is a waterfall. This dish is usually cooked using a barbeque (the juices drip onto charcoal hence the name waterfall) but you can fry or broil the beef just as well. It should ...

Here is a basic fried rice commonly made by street vendors and fine restaurants alike. It's best to use day-old rice that's been cooked and sitting at room temperature (just leave it in the rice cooker ...

The February 2010 issue of Food & Wine (an excellent magazine!) featured this as a "Healing Recipe To Fight Pain and Panic" It uses so many of the ingredients we offer, so we demonstrate it for you here. ...

... is placed vertically on the plate and ignited the flames coming from the open body cavity resemble the eruption of a volcano (hence the name). No longer the exclusivity of fancy restaurants, the simple ...

This is a southern-style bbq chicken that's rich in spices, note the use of cumin and cinnamon which gives it a Thai/Malay style. The paste sticks well to the chicken and provides great flavor, so there ...

Penang is a dry curry, probably originally "imported" from Malaysia. It can be prepared with any meat, and many fishes. This variety uses chicken. ...

It doesn't matter where you are in the world, preparing this simple recipe brings the full flavor of Thailand to your kitchen. Just make sure you have nice fresh lemongrass, Thai chile peppers, and kaffir ...

Frog can be seen in markets across Thailand, and they're enjoyed in a variety of traditional Thai dishes. We prepared this recipe based on a northeastern frog curry, and it's going to please adventurous ...

In Thai mao means drunk (kimao means to be drunk), and daeng means red. Peek gai are chicken wings for serving as finger food. We also have a recipe for Spicy Thai Chicken Wings, 'Peek Gai Nam Daeng'. ...

We love the flavor of flank steak, oddly one of the least expensive cuts. On a 900 lb black angus steer, you'll be lucky to get just two decent flank steaks, yet you can find this rare cut in good butcher ...