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

In Thailand, this is a recipe that's usually made at home, not typically found in a restaurant. Mothers will make this for kids to eat on a long trip or picnic. The pork smells delicious, with the garl

This is a quick, and fairly mild preparation for beef. It can also be prepared with pork.

Fresh holy basil leaves are very delicate and typically not possible to find in any markets outside of areas with tropical weather. Our chile paste with holy basil has become one of our most popular p

This is an example of the popular 'fried curry' style that produces a dry result. It blends equally well with rice or noodles.

This is a 'Thai-ised' version of a recipe from Delia Smith's cooking course, called Chicken with Whole Spice, which is a mild pastiche on Indian food. This version is set up for a slow-crock cooker, but

Kaeng Kua made with a pariicular variety of melon, but you may substitute your favorite local gourd for this dish.

gai = chicken
pad = stir-fried
prik = chilli

Unlike gai pad khing, which is cooked at smoking point, this dish is cooked at medium high - any more heat and the vegetables will be destroyed. A more appr

Yang dishes are the Thai equivalent of barbeque food. The most common is undoubtedly gai yang (chicken) where a chicken is split open, beaten flat, and gripped in a cleft stick to grill over the brazi