People generally think of Thai food as being very spicy. Certainly chillies are used a lot but there is a wide range of foods in Thailand that are not overly hot. One of the great advantages of making Thai food at home is that you can vary the “heat” according to your family’s preference.
Among the best known Thai food are the Thai Curries and the basis for all good Thai curries is the curry paste. Time consuming to make your own but well worth the time. One of the main reasons why Thai food has become so popular throughout the World is that Thai cooks use only the freshest of ingredients which are readily available in all the fresh markets in Thailand. Most Thai dishes take only a few minutes to cook and vegetables are usually served ‘al dente’.
Throughout Thailand there are regional differences in the cuisine and we will try to give you recipes from all the regions. Desserts are not commonly served in restaurants in Thailand but there is a mouthwatering variety of dishes available to make at home and with the addition of the huge variety of tropical fruit available in Thailand and elsewhere there is no reason to miss out on such wonderful treats.
Mango Sticky Rice is a Thai Dessert that tastes simply sublime. What could be more delicious than ripe luscious sweet mango and Thai Sticky Rice soaked in Coconut milk. Every visitor to Thailand must try this dessert at least once during their stay but it is also easy to make at home if you have [Read More...]
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This Custard Dessert is quite famous in Thailand. Originally from Petchaburi, Khanom mor gaeng, ขนมหม้อแกง, is now widely available throughout the country. Usually sold in distinctive small metal trays as shown below, Khanom mor gaeng uses Mung Beans and Duck eggs to give this custard dessert its special flavour. Although there are several variations of [Read More...]
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Cassava root, perhaps better known as the source of Tapioca flour, also makes a wonderful Thai dessert. Thai Candied Cassava root is gloriously sticky, sweet, chewy and delicious but certainly not for anyone on a diet, although you can always make up for it later. Many Thai restaurants don’t offer a very wide range of [Read More...]
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This glorious Chicken Coconut Soup is from Thailand where it is called Tom Ka Gai and has a sour and spicy taste. Thai Coconut Chicken Soup though is not too spicy as the coconut milk not only gives the soup a creamy texture but also dilutes the fiery taste of the Chillies which makes Tom [Read More...]
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If you have never eaten Thai candied bananas before then you are in for a treat. This banana dessert is so simple to make yet sinfully sweet and luscious. We used a Thai banana called Kluay nahm wah for this banana dessert, but you can use any type of banana as long as it is [Read More...]
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This Coconut milk recipe is a popular Thai dessert and uses a mixture of Taro and Thai Sticky Rice flour. Although best when served hot, our coconut milk recipe may be eaten cold as well. This Thai Dessert is called Bua Loy Pheuak in Thailand and children and not just a few adults will love [Read More...]
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This Crab Curry known as Poo Phat Pong Kari (Gari) is a truly mouthwatering curry and everyone I know just loves Poo Phat Pong Kari. The crab curry uses Pong Kari Curry Powder which is not hot so will suit all tastes. Our Poo Phat Pong Kari recipe calls for a whole fresh crab. Unfortunately, [Read More...]
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This Green Chicken Curry is the perfect example why Thai food is so popular worldwide. Using only fresh spices and ingredients, Thai Green Chicken Curry is packed with flavour and has a marvellous green colour. This recipe is the now famous “Kaeng kiow wan gai” and for the visitors is possibly Thailand’s No. 1 curry. [Read More...]
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Thai Green Curry Paste forms the basis of all Thai Green Curries. Thai Green Curry Paste is called Prik Kaeng Kiow Wan, not nam prik Kaeng as some people erroneously call it. Most self respecting Thai cooks will make their own curry pastes using a mortar and pestle but there are many different brands commercially [Read More...]
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Thai Chicken in Pandanus Leaves, called Gai Haw Bai Toei in Thailand, is an interesting and attractive way to serve chicken. Thai Chicken in Pandanus Leaves can be served as a snack, appetizer or part of a Thai style meal. Inside the Pandanus leaf, the chicken will be fragrant and juicy. If you can’t find [Read More...]
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This cocktail jelly with Thai coconut cream uses all natural colourings. The colours of the cocktail jelly come from Hibiscus tea and Pandanus leaves and of course the Thai coconut cream. You can use any type and shape of mold you wish. We used cocktail glasses for our Thai Coconut Cream Jelly as we were [Read More...]
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This is a Thai fish recipe called Pla Neung Manao which is a Thai fish steamed with chili and lime. We used Sea Perch as our Thai fish but you can use any similar fish. One of the benefits of living in Thailand is that not only can you buy really fresh vegetables but can [Read More...]
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We used Thai Arabica coffee in our Thai Coffee Dessert but you can use any instant coffee. Our recipe for Thai Coffee Dessert uses Agar Agar as the setting agent. Agar Agar is made from seaweed so is suitable for vegetarians. If you substitute Gelatin for the Agar Agar you do not need to bring the water to the boil after adding the gelatin. We have found that Agar Agar sets a little firmer than Gelatin especially in our hot climate and also sets at slightly higher temperatures.
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This coconut cream recipe is from Thailand. Custard Pumpkin is a fun dessert to prepare and is ideal for Halloween or Thanksgiving. Our Custard Pumpkin Coconut Cream Recipe should be eaten cold. You eat everything, the custard, the pumpkin and the skin which is why it’s so important to clean the pumpkin before use.
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Thai prawn curry with pineapple is one of our favourites and is called Kaeng Kua Sapparot in Thai. Our Thai prawn curry with pineapple recipe uses the Thai curry paste “Kaeng Kua” which like most of the Thai curry pastes is very hot. However, Thai prawn curry with pineapple is not too spicy for Western tastes as the heat is tempered by the coconut cream and is fairly mild as Thai curries go.
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Thai Recipe – Ground Pork – Nam Prik Ong
Thai Curries – The Big Book of Thai Curries
Corn Patties – Thai Recipe
Panang Curry – Prawns with small Aubergines
Holy Basil – Tulsi – Ocimum Sanctum – Kraphao
Rambutan – Tropical Fruit – Nephelium lappaceum
Steamed Egg Custard – Thai Recipe – Kai Dtun
Stir Fry Vegetables – Healthy Thai Recipe
Fried Noodles with Seafood
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
