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.

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Haaw mohk steamed savory curried fish cakes (ห่อหมกปลา ; haaw mohk bplaa)

Malay-Influenced Sour Offal Dtaa Raa Jaa Curry (แกงดาราจา; gaaeng daa raa jaa)

003-2-04-34 Yam dtohn gin chai - Mixed Seafood Salad with Pork, Peanuts, and Aromatics (ยำต้นกิ้นใช่; yam dtohn gin chai)

003-2-02-30 Slow-cooked floral jasmine rice (เข้าตุ๋น; khao dtoon)

Cooking with blood - How to prepare fresh blood วิธีเตรียมเลือดสดสำหรับการทำอาหาร

003-2-08-46 Boneless Stuffed Pork Trotters (ตีนหมูถอด; dteen muu thaawt)

003-2-04-15 Miang Pork (เมี่ยงหมู; miiang muu)

Satay Chili Sauce (น้ำพริกสะเต๊ะ; naam phrik sa dte)

003-2-05-24 Fish in Bamboo Tube (วิธีหลามปลาแกล้ม; wi thee laam bplaa glaaem)

Clear Soup (แกงจืด; gaaeng jeuut)

Grilled Eggplant Lohn Relish with Shrimp (หลนมะเขือเผากุ้งสด; Lohn Ma Kheuua Phao Goong Soht)

Thai Salads, The Professional Chef's Guide เรื่องยำๆ

Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)

Soup (ตมซุบ; dtohm soop)

Golden Chestnut Fried Rice with Mint and Tomato (ข้าวผัดกาหรี่; khaao phat garee), circa 1935

bplaa naaem (ปลาแนม) - A Siamese aristocratic small plate snack

003-2-05-25 Salt-Cured Oyster Salad (หอยอีรมดองเค็ม; haawy ee rohm daawng khem)

The Golden Trails of Curry Powder - เรื่องราวของผงกะหรี่

Duck and Cabbage Salad (ยำกระหร่ำปลีเนื้อเป็ด; yam graram bplee neuua bpet)

Emperor's Hong Te Rice Vermicelli (หมี่ฮ่องเต้; mee haawng dteh)

003-2-03-25 dtohm sohm sour curry with climbing perch (แกงต้มส้มปลาหมอ; gaaeng dtohm sohm bplaa maaw)

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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When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
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It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.

Ian Westcott

Sourcing Wines for Discerning Private Clients