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The November 2010 issue of Food & Wine features this recipe. Chef Lulzim Rexhepi of New York City's Kittichai cuts turkey legs crosswise before simmering them first in broth, then in a delightful T

Typically massaman curry is prepared with potatoes, a bit unusual because potatoes aren't very common in Thai curry dishes. In an effort to expand our Thai-American fusion recipe section, we decided to

At our home in Washington State we're fortunate to have a healthy sour cherry tree that produces a lot of cherries every year. Sour cherries are also known as pie cherries, and these cherries are perfe

Shrimpcakes are often served in the more upscale Thai/Chinese restaurants in Thailand. We love the flavor of these shrimpcakes. The chile-lime sauce is definitely not a Thai flavor, but it's quite tasty

Here we've created a delicious pot roast with subtle Thai flavors, and it really works well--the key is the Tom Yum Powder which is an excellent rub. We used local grass-fed rump roast, which was lean

This recipe is from our "Thai-American" section, which contains dishes that would not typically be found in Thailand. These dishes have been developed and/or popularized in America.

Fresh ginger and cre

The November 2010 issue of Food & Wine features this recipe in their article "East by Northeast Thanksgiving" by Joanne Chang. This recipe was part of our 2010 Thanksgiving Recipe Update.

This recipe is from our "Thai-American" section, which contains dishes that would not typically be found in Thailand. This one is definitely a crowd-pleaser. It works best if you use a smaller-sized spr

This dish has a very healthy, full-bodied taste. The udon noodles taste very good with this combination of flavors. Goes well with beer, and it's delicious served piping hot. Use lots of fresh cabbage,

The November 2010 issue of Food & Wine features this recipe in their article "East by Northeast Thanksgiving" by Joanne Chang. This recipe was part of our 2010 Thanksgiving Recipe Update.

Unlike most braises, these ribs aren't browned before they're simmered. The long, slow simmer tenderizes the meat, and the ribs get their brown, shiny exterior from a soy and brown sugar marinade.

This recipe is from our "Thai-American" section, which contains dishes that would not typically be found in Thailand. These dishes have been developed and/or popularized in America.

This recipe is from our "Thai-American" section, which contains dishes that would not typically be found in Thailand. These dishes have been developed and/or popularized in America.

In addition to our online Thai recipe index we have a selection of unique cookbooks imported from Thailand.

Bread is not typically served in Thailand but we thought you'd like this innovative recipe t

The November 2010 issue of Food & Wine features this recipe in their article "East by Northeast Thanksgiving" by Joanne Chang. This recipe was part of our 2010 Thanksgiving Recipe Update.

This recipe uses Thai and Indonesian ingredients, the results are fantastic. The best barbeque ribs we've ever made, thanks to the sauce which is added to the ribs at the end of cooking, then on the si

The recipe is featured in the July 2009 Bon Appétit Magazine, and it uses tamarind concentrate which is one of our best selling items. Thai tamarind provides excellent sour flavor.

For the kids, sim