This dish dates to the time of King Rama 5, about 140 years ago. Originally it was made with beef, but nowadays pork and chicken are often used. Praram is a name for the God Rama, or King Rama, in The

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

The "massaman" indicates that the recipe is of a "musselman" or islamic origin. It probably owes something to early Portuguese influences, and is similar in concept to the "sour and hot" Goan style vindaloo

This is a popular "snack", but it can form a course in Thai style dinner. It could be made from any fairly fatty cut of pork, but is normally made from the hocks and shanks of pork.

This is a Thai version of "pepper steak", prepared using Thai ingredients. Thai pepper powder and sesame oil combine with sweet peppers to create this tender steak stir-fry. We used top round steak whic

Panang beef is one of those recipes that everyone loves, whether it's kids or grandparents, college students or anyone else from any country in the world. Rich herbal flavors inspired by Indian influen

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 kaf

Thai restaurants around the world sell larb (also spelled laab) in various styles, usually with ground chicken "Larb Gai" or pork "Larb Moo". Our Lao version here, made with rare lean ground beef, is exce

Since starting ImportFood.com in 1999 we've featured hundreds of Thai recipes and street vendor videos, but not nearly enough attention has been given to recipes that use bamboo shoots. Here's an authen

This recipe highlights the delicious Thai mini eggplant and it's a common recipe throughout all provinces of Thailand. It's easy to prepare, and almost always made with chicken & served with jasmine

gai = chicken
pad = stir-fried
khing = ginger

Chicken fried in ginger is a favorite around the world, and we love this dish with mushrooms, and without fish sauce. In China, rice whiskey is often added

In English you could call this "chicken in northern style chile paste". The Chiang Mai (northern Thai) chile paste has mild flavor (not spicy), made with turmeric, using local Thai chicken which are tas

This delicious recipe is unique because it uses the whole kaffir lime fruit, which is uncommon in Thai curry. It's one of our family favorites. Gaeng Tay Po has wonderful crossover appeal for people wh

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

Leave it to the Thais to create the best fried chicken in the world. This batter perfectly coats your chicken (or vegetables, as we made fried mushrooms and onions that turned out excellent). Simply m

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'.

Kee mao dishes in Thailand are widely served as bar snacks in much the same way that Spanish bars serve tapas (and serve to make you thirsty, when used for this purpose).

The translation of this means 'curry [or stew or soup] without tears'.

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 butc