Home > Articles on Thai Food and Culture
Thai Curries: The Professional Chef’s Guide
Thai Curries: The Professional Chef's Guide - แกงไทย
แกงเขียวหวานเป็ดย่าง - Thai Green Curry with Roasted Duck and Young Chilies
Thai Green Curry with Roasted Duck and Young Chilies (แกงเขียวหวานเป็ดย่าง ; gaaeng khiaao waan bpet yang)
green_cury_of_the_sultan
c1929 Green Curry of the Sultan (แกงเขียวหวานสุลต่าน อ่ยาง หะยี ฮิบรอเฮม และ จีบ บุนนาค พ.ศ. 2472 ; gaaeng khiaao waan soola dtaan)
Reading Historical Recipes
How to Read Historical Recipes: A Four-Dimensional Approach to Siamese Culinary
minced-bird-style-pork-curry
Pork and Three Beans Minced-Bird Style Curry with Fingerroot and Holy Basil (แกงคั่วหมูสับถั่วพู; Gaaeng Muu Sap Thuaa Phuu)
“Sang-de-Boeuf Porcelain” Fermented Rice Noodles by Princess Jongjittanom Dissakul (ขนมจีนครามแดง อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; khanohm jeen khraam daaeng)
The art of Siamese old-school menu design
The art of Siamese old-school menu design สํารับอาหารไทย
minced-bird-style-fish-curry-mkhp
Minced-Bird Curry with Fish (ปลาช่อนแกงนก; Bplaa Chaawn Gaaeng Nohk)
Introduction to Thai Clear Soups
Introduction to Thai Clear Soups - The complexity of simplicity
Jee (jeen) Juan Curry ; แกงเผ็ดไก่จี่จ๋วน, แกงจีนจ๊วน, แกงจ๋วน; Gaaeng Jee Juaan
Jee (Jeen) Juaan Curry of Chicken, Banana Chilies, Peanuts and Indian Spices (แกงเผ็ดไก่จี่จ๋วน, แกงจีนจ๊วน, แกงจ๋วน ; gaaeng phet gai jee juaan )
Siamese salads
Thai Salads, The Professional Chef's Guide เรื่องยำๆ
Pennyworth salad
Shan-Style Asian Pennywort Salad (ผักหนอกโก้; Phak Naawk Goh)
Siamese Chili Relishes - The Professional Chef's Guide - น้ำพริก และ เครื่องจิ้ม
The Three Kings Curry
The Three Kings Curry (แกงเผ็ดสามกษัตริย์ ; gaaeng phet saam gasat)
Sweet Pounded Unripe Rice Flakes Cereal with Coconut Flesh and Banana (ข้าวเม่าคลุก ; khaao mao khlook )
Coconut Balls Rolled in Ground Roasted Unripe Rice (ข้าวเม่าบด ; khaao mao boht)
naam-yaa-jeen
Naam Yaa Jeen - Fermented Rice Noodles with Chinese Sauce by HRH Prince Krom Luang Pitak Montri (น้ำยาจีน อย่างกรมหลวงพิทักษมนตรี)
Rose-petal-salad ; ยำกลีบกุพชกะ
Rose Petals Salad (ยำกลีบกุพชกะ ; yam gleep goop cha ga)
Reflections on the Lifecycle of Heat: Mastering Vibrancy and Maturity in Green Curry (แกงเขียวหวาน)
shrimp and tomato curry
c1937 Shrimp and tomato curry (แกงกุ้งกับมะเขือเทศ คู่มือการครัว นางสาวฉลวย กันตวรรณี พ.ศ. 2480; gaaeng goong gap makheuua thaeht)
ส้มฉุน ; sohm choon
Sohm Choon Fruit Dessert of Lychee, Green Mango, Young Ginger in Jasmine, Bitter Orange, and Pandan-Scented Sweet and Salty Syrup, Topped with Grilled Shallots, Peanuts and Roasted Coconut
(ส้มฉุน ; sohm choon)
1
2
3
4
5
6
7

Have a look at some of our favorite courses.

Aromatic Primer for Thai Cuisine - Part 1
Patterns – Decoding the Complexity of Siamese Curry Paste: A Multidimensional Exploration

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 50 Masterclasses, over 700 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Masterclasses and Daily Recipes

    Gain access to NEW masterclasses as they become available. Access DAILY translations of heritage-recipes.

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
Click to Read More Reviews
© 2008 – 2026 Thaifoodmaster