Visual Recipe Index of our authentic Thai food recipes

Visual Index of Thaifoodmaster’s Authentic Thai Food Recipes

Online membership:
Masterclasses, Articles, Recipes, Daily Heritage Translations.
Professional Guides: Siamese Chili Relishes (น้ำพริก และ เครื่องจิ้ม), Thai Curries (แกงไทย), Thai Salads (เรื่องยำๆ) and The art of Siamese old-school menu design (สํารับอาหารไทย).

In-person workshops:
Chiang Mai, 2026. Limited spaces.

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

003-2-05-20 Vegetable Accompaniments for Relishes (ผักสำหรับเครื่องจิ้ม; phak sam rap khreuuang jim)

Chak sohm sour curry (gaaeng chak sohm ; แกงชักส้มปลาช่อน)

Fermented Rice Noodles Served with Pineapple, Fish Balls in Coconut Milk, Grilled Curried Fish Cakes, Young Ginger and Dry Shrimp Powder
(ขนมจีนซาวน้ำ ; khanohm jeen saao naam )

003-2-05-12 Tamarind Chili Relish to Consume with Rough Cocklebur Leaves (น้ำพริกส้มมะขามเปียก สำหรับรับประทานกับผักกระชับ; naam phrik sohm ma khaam bpiiak)

003-2-05-46 Fermented horseshoe crab lohn relish (เจ่าแมงดาหลน; jao maaeng daa lohn)

Khanohm Jeen with Hindu Style Nam Ya Sauce (น้ำยาฮินดู; naam yaa hin duu)

Decorated Corn (ข้าวโพดประดับ; khaao pho:ht bpra dap)

003-2-03-52 Khuaa Curry with Duck and Tomatoes (แกงขั้วเปดกับมะเขือเทศ; gaaeng khuaa bpaeht gap ma kheuua thaeht)

003-2-04-23 Pla-style Chinese Shrimp (พล่ากุ้งอย่างจีน; phlaa goong yaang jeen)

The Secret Healing Powers of Siamese Curries – A Closer Look at Gaaeng Yaa (แกงยา)

003-2-08-18 Pla Fresh Oysters (พล่าหอยนางรมสด; phlaa haawy naang rohm soht)

Raw wet fish laap with grilled eggplant (ลาบปลาน้ำนัว ; laap bplaa naam nuaa)

003-2-03-54 Thae Phoh Sour Curry with Morning Glory (แกงปลาเทโพกับผักทอดยอด; gaaeng bplaa thaeh pho:h gap phak thaawt yaawt)

003-2-03-05 Nohpa gaao sour curry (แกงนพเก้า; gaaeng nohp gao)

003-2-09-12 Ingredients for Gaaeng Aawm Curry Paste (เครื่องปรุงแกงอ่อม; khreuuang bproong gaaeng aawm)

Thai-Muslim Salad with Smoked Coconut Dressing (ยำสลัด; yam sa lat)

Rice Seasoned with Young Tamarind Relish, Sweetened Fish and Pickled Morning Glory (ข้าวคลุกน้ำพริกมะขามอ่อน ผักบุ้งดอง ปลาแห้งผัดหวาน และ ปลาดุกย่าง; Khaao Khlook Naam Phrik Makhaam Aawn Phakboong Daawng Bplaa Haaeng Phat Waan Lae Bplaa Dook Yaang)

Pork Belly Coated with Salted-Fish and Green Mango Chili Relish (น้ำพริกมะม่วง หมูเคลือบเค็ม พ.ศ. 2476; naam phrik ma muaang mu khleuuap khem)

003-2-06-01 Thong Ek (ทองเอก; thaawng aehk)

c1908 Chuu Chee with Mackerel (ฉู่ฉี่ปลาทู ; chuu chee bplaa thuu)

Chicken Wings in Black Pepper Caramel ปีกไก่พริกไทยดำซอสคาราเมล ; bpeek gai phrik thai dam sauce caramel

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

Sourcing Wines for Discerning Private Clients