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.

Tamarind flesh chili relish (น้ำพริกส้มมะขามเปียก; naam phrik sohm ma khaam bpiiak)

Spicy Nipa Palm Flower Salad (ยำดอกจาก; yam daawk jak)

Steamed Cup Cake (ขนมถ้วยฟู; khanohm thuai foo)

03-2-08-37 Served with Khao Chae – Fried Stingray (เครื่องเข้าแช่ ปลายี่สนผัด; bplaa yee sohn phat)

003-2-01-06 Royal Cuisine - Elaborate Multi-Course Royal Thai Samrub (เครื่องเจ้านาย; khreuuang jao naai)

Grilled Rawaaeng Curried Rice Parcels in Banana Leaves (ระแวงขาวปิง; ra waaeng khaao bping)

c1933 Sour bilimbi fruit and crispy candied peanut salad with pork, shrimp and pork fat (ยำตะลิงปลิง ; yam dtaling bpling)

003-2-05-48 Northern Pork Lohn Relish (เจ่าหมูเหนือหลน; jao muu neuua lohn)

ยำผิวส้มส้า ; Salad of bitter orange peels (sohm saa)

Salad of bitter orange peels, shrimp, poached pork belly and pork skin, roasted peanuts, golden deep-fried crispy shallots and garlic with sweet and sour tamarind dressing.
(ยำผิวส้มซ่า ; yam phiu sohm saa)

Beef Curry Seasoned with Fermented Shrimp Paste Chili Relish (แกงรัญจวน ; gaaeng ranjuaan)

003-2-05-42 Laotian Fermented fish (pla ra) (ปลาร้าลาว; bplaa raa laao)

003-2-03-40 Thae Phoh Sour Curry with Taro Stems (แกงปลาเทโพกับบอน; gaaeng bplaa thaeh pho:h gap baawn)

003-2-02-18 Chicken Rice Soup (เข้าต้มกับน้ำซบ; khao dtohm gap naam sohp)

003-2-08-55 Italian Macaroni and Cheese (มกะโรนีอย่างอิตาเลี่ยน; ma ga ro:h nee yaang i dtaa liian)

The art of Siamese old-school menu design สํารับอาหารไทย

003-2-08-04 Bat Wing Dumplings - Jao Khraawk Thaawng Yuu Recipe (ขนมค้างคาวเจ้าครอกทองอยู่; kha nohm khaang khaao Jao Khraawk Thaawng Yuu)

003-2-05-06 Side Dish for Vegetables Cooked in Bamboo (Sweetened Snakehead Fish) (แกล้มสำหรับผักหลาม; glaaem sam rap phak laam)

003-2-05-54 Fermented soybean pla relish (เต้าเจี้ยวพล่า; dtao jiaao phlaa)

Enhanced Fried Garlic with Bird's Eye Chilies and White Peppercorns (กะเทียมเจียวรสสูง; grateam jiaao rot suung)

Pork Liver Salad with Lemongrass (ยำตับหมูกับตะไคร้; yam dtap muu gap dta khrai)

Three Buddies Sago Dumplings (สาคูสามเกลอ; saa khuu saam gluuhr)

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

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

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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.
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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