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.

There are pictures below shared by visitors to this website

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

This is a simple recipe using just a few ingredients that we made at home using an electric griddle. It can be made in a skillet or in a barbecue, it really doesn't matter. This recipe came to us from

This is a very simple soup using just a few ingredients, and it's a great meal to start the day.

To add flavor you can toss in a chicken bone after the water boils and leave it in for the duration of

We noticed this recipe in Saveur Magazine, and it turned out superb. Under the wet spicy red sauce coating is a nice crispy well done chicken wing--so delicious. We followed along almost exactly as th

The simple marinade and cooking method here creats chicken that's slightly dry on the outside, perfectly cooked on the inside & ready for the dipping sauce.

We used a charcoal barbecue with a ve

This dish can be made with pork, beef, chicken or shrimp. This version is made with pork.

This very simple Thai spicy chicken dish uses just a few ingredients, yet is loaded with flavor. We prepared this recipe in two different versions -- one with fresh red chiles and one with&n

This recipe highlights the delicious Thai mini eggplant and it's a common recipe throughout all provinces of Thailand. The advantage of this recipe is that you pound fresh chiles into a high quality gr

Bring this unique, fragrant, Thai-style sausage to your next barbeque party, and rest assured nobody will have the same thing. We used high quality ground pork from a local butcher who used pork shoul