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.

003-2-05-55 Fish Sauce for Creeping Water Primrose (น้ำปลาแพงพวย; naam bplaa phaaeng phuay)

Trinarong salad with ruby pomegranate seeds, translucent pomelo segments, and golden fried shallots glistening with lime dressing on a white plate

c1935 Trinarong Salad - Thai Three-Fruit Yam from Pathum Thani (ยำตรีณรงค์; yam dtreen rohng)

003-2-06-27 Floral Water Dessert (ขนมน้ำดอกไม้; kha nohm naam daawk mai)

Stir-Fried Macaroni (มักกะโรนีผัด; mak ga ro:h nee phat)

003-2-03-28 Chicken and Pumpkin Spicy Curry (แกงไก่กับฟักเหลือง; gaaeng gai gap fak leuuang)

003-2-04-54 Jungle Jungle Dry Chuu Chee with Large Shark Catfish (ฉู่ฉี่ป่าปลาสังกระวาด; chuu chee bpaa bplaa sang gra waat)

003-2-02-06 Rice Salad (ข้าวยำ) (เข้ายำ; khao yam)

003-2-02-32 Salacca Fried Rice 2 (เข้าผัดระกำ; khao phat ra gam)

003-2-04-19 Pla Fresh Termite Mushroom (พล่าเห็ดโคนสด; phlaa het kho:hn soht)

Fresh Shrimp Chili Relish (น้ำพริกกุ้งสด; naam phrik goong soht)

c1908 Haaw Mohk steamed savory curried cakes featuring crab meat, chicken, and pork (ห่อหมกทรงเครื่อง อย่างท่านผู้หญิงเปลี่ยน ภาสกรวงศ์ แม่ครัวหัวป่าก์ พ.ศ. 2451 ; haaw mohk sohng khreuuang)

Sour curry with morning glory (gaaeng sohm phak boong ; แกงส้มผักบุ้ง)

003-2-02-16 Raisin Fried Rice (เข้าผัดผลองุ่นแห้ง; khao phat phlaaw ngoon haaeng)

Old Fashioned Lemongrass and Chili Relish (naam phrik dtakhrai ; สูตรทำน้ำพริกตะไคร้)

Laap with Beef or Pork Blood (ลาบเลือดโคหรือสุกร; laap leuuat kho reu sukon)

Old-Fashioned Phat Phrik Khing, Yesteryear's Travel Food (ผัดพริกขิง อาหารคนเดินทาง)

Curry of Black Ear Catfish or Iridescent Shark with Lemon Basil (แกงปลาเทโพหรือปลาสวายกับใบแมงลัก; gaaeng bplaa thaeh pho:h reuu bplaa sawaai gap bai maaeng lak)

003-2-09-04 Green Curry Paste (เครื่องแกงเขียวหวาน; khreuuang gaaeng khiaao waan)

003-2-06-12 Golden Egg-Yolk Drops (ทองหยอด; thaawng yaawt)

003-2-02-03 Non-Draining Rice Cooking Method (หุงเข้าไม่เช็ดน้ำ; hoong khao mai chet naam)

Perfumed Braised Beef and Potato Curry with Three Gingers, Thai Basil and Bitter Orange (แกงเนื้อใส่เปราะหอมสดและส้มซ่า; Gaaeng Neuua Sai Bpraw Haawm Soht Lae Sohm Saa)

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