This is a new version of Massaman beef that takes advantage of the premium quality massaman curry paste now available from:

Mae Pranom massaman curry paste
and,
Aroy-D massaman curry paste

Both brands c

This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms), flavored with the unique flavor of galangal ('kha' in Thai) which creates a heavenly taste when combined

Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but

This is a new, slightly less-spicy version of our original kee mao recipe. Kee Mao are drunken noodles, meaning eaten drunk, fiery hot spice level, with beer and/or other alcohol.

The fresh ginge

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

This is a new, elegantly spicy version of our original basic Ladna recipe. with the added complex flavor of our Shrimp Flavor Crushed Thai Chilli -- this is the best Ladna we've ever tasted.

Work quic

Kee Mao is a popular dish served throughout Thailand and it should be served with a high level of chile heat. Use plenty of fresh Thai chile peppers.

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

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

This recipe requires a great deal of preparation time, but it's well worth it--especially if you've eaten a tasty miang kham before and have a craving. There's nothing like it. The blend of coconut, ging

Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of Thai restaurants in the United States. We're happy to show you how to make it, step-by-step, with great

Khao tom is a staple in Thailand, being widely eaten as a breakfast dish as well as an accompaniment to lunch and dinner. It can be cooked plain (without the shrimp), or as here with shrimp. It can al

In this recipe, we prepare freshwater fish in a unique way that is sometimes translated as "Cotton Fish Salad". Prepared in this simple, unique style, the fish puffs up like cotton. In Thai the translat

Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor. We've perfected this recipe and assure you it tastes great.

Typically a chef will use a pork or chicken

You may have heard of roti, they are similar to tortillas (flat bread) fried in margarine or clarified butter, flavored with all kinds of different things such as condensed milk, banana, chicken curry

Fried spring rolls are on the menu at Thai, Chinese, or any Asian-style restaurant, and we think this style using genuine Thai beanthread noodles is the best. This is classic snack food that can also

Gaeng Tai Pla is a legendary recipe developed by people in the fishing communities of Southern Thailand. They wanted to find a way to use the fish guts rather than toss them out, so they develope

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