We created this recipe in March 2016 after a great deal of research and practice, one of our best Thai recipes to date. The crispy seasoned rice mixed with the other ingredients creates a blast of tex

Khao Mun is a more "high end" street vendor dish because it's more complicated to make, and requires a fairly sophisticated cart and tools. Khao = rice, Mun = fat. So this is "Fat Rice" or, in other words,

One of the more popular dishes on the menu in Thai restaurants in America but also Thailand. This recipe is time-consuming but the result is spot-on perfect.

The finest cashews in the world are grown

A dish that's a native of southern Thailand, made with fresh turmeric which gives it a distinctive taste. Not overly spicy, we really love the flavor. Gai means chicken, Koor means 'stirred back and for

The flavor of yellow curry paste is not much different than red or green, however we've recently discovered how much we like yellow curry. Yellow curry makes vegetables taste great in our opinion, and

Northern Thai sausage is easy to make, and the mix of ingredients leads to a spectacular result. We would encourage you to make this with ground pork or, for any hunters reading, try this with local e

The Thai name of this dish literally means "hot chicken curry". It takes no more than 10 minutes to make this dish but it's full of elegant flavors and aroma.

Green papaya salad is loved throughout SE Asia in various forms, and we are pleased to present this detailed recipe so you can bring it to your own kitchen. Somtum is a classic Thai dish, commonly ass

In our continuing effort to present regional Thai recipes, here is an authentic version of Gaeng Hanglay, a northern Thai curry made with pork (or beef). Similar to massaman but without the coconut mi

Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time.

Here we demonstrate two versions, Version 1 is our favorite and one you can make in y

Here's a Thai recipe you thought you had to go to Thailand to enjoy, not seen in local restaurants. We show how to fold the leaves, steam and cook the chicken, and the succulent dipping sauce. Another

Gai yang translates to "barbecued (or grilled) chicken", and can be prepared in many different ways, we demonstrate here three unique versions.

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Massaman beef is one of our personal favorites, here we've created a simple version using beef and potatoes with a little bit of onion the result is perfect and you can't go wrong.

When chicken is fried this way, it comes out dry rather than greasy. The secret is to cook the chicken two times--first at low heat, then again at high heat. This kind of fried chicken is so tasty whe

This recipe can be made almost instantly, with some pork cutlets, a can of Maesri prik khing curry paste, and some fresh local green beans.

This is a simple and authentic Thai recipe that we enjoy preparing with chicken and just a bit of fresh seasonal greens (in this recipe we used green beans). Our basic recipe a delicious green curry w

We learned how to make this steak from a local chef with a very keen sense of taste.  

Cooking steak with butter is not new but becoming quite popular.

Oyster sauce and fish sauce are key ingre

Massaman cooked slowly with tender beef is one of our personal favorites, and many people who call us to order mention that they love massaman beef. Here's a masterpiece recipe that is easy to make and

This panang creates a large amount of meat and soup, would be great for potluck. We recommend using large chicken breasts with the bone still on. Panang Oak Gai means 'Panang Breast (oak) of Chicken (g

This authentic Thai recipe has a long name: "Sen Mee" = rice vermicelli; "Pad Kratiem" = fried garlic; "Moo" = pork, "Manao" = lime.

We like to load the pork with lots of chopped fresh Thai chiles, and serve