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.

Salted Indian salmon chili relish (น้ำพริกปลากุเลาเค็ม; naam phrik bplaa goo lao khem)

The Ambassador’s House Style Noodle Soup (หมี่น้ำบ้านราชทูต; Mee Naam Baan Raat Thuut)

003-2-06-18 Daikon Radish Cake (ขนมหัวผักกาด; kha nohm huaa phak gaat)

003-2-03-46 Catfish Jungle Curry (ปลาดุกแกงป่า; bplaa dook gaaeng bpaa)

003-2-05-15 Grilled Fermented Fish Ngohp (ปลาร้างบ; bplaa raa ngohp)

gaaeng muu yaang gap gluay dip ; แกงหมูย่างกับกล้วยดิบ

Old-Fashioned Thai Red Curry of Grilled & Smoked Pork Neck and Unripe Green Bananas (แกงหมูย่างกับกล้วยดิบ ; gaaeng muu yaang gap gluay dip)

Clear Soup (แกงจืด; gaaeng jeuut)

How to prepare roasted coconut (วิธีทำมะพร้าวคั่ว ; maphraao khuaa)

Khanohm Jeen Naam Yaa (ขนมจีนน้ำยา) - Fermented Rice Noodles with Minced Fish in Aromatic Coconut Curry

Saen Tung-Style Jungle Curry with Beef and Bamboo Shoots (แกงป่าเนื้อใส่หน่อไม้ แบบแสนตุ้ง; gaaeng bpaa neuua sai naaw mai baaep saaen dtoong)

003-2-05-37 Fermented Sour Shrimp (กุ้งส้ม; goong sohm)

003-2-05-58 Pla Turkey and Ham (พล่าไก่งวงแฮม; phlaa gai nguaang haaem)

003-2-05-57 Fermented Fish Chili Relish (น้ำพริกปลาร้า; naam phrik bplaa raa)

003-2-08-50 Chinese-Style Nam Yaa by HRH Prince Krom Luang Pitak Montri (น้ำยาจีน อย่างกรมหลวงพิทักษมนตรี; naam yaa jeen)

003-2-08-28 Fermented rice noodles with shrimp and pork appetizer (ขนมจีนปุ่น; kha nohm jeen yee bpoon)

003-2-03-35 Eeltail Catfish Sour Water-Based Curry with Pickled Bamboo Shoots (แกงปลาดุกเทลกับหน่อไม้เปรี้ยว; gaaeng bplaa dook thaehn gap naaw mai bpriaao)

How to Read Historical Recipes: A Four-Dimensional Approach to Siamese Culinary

003-2-04-12 Gaawy Relish (น้ำพริกก้อย; naam phrik gaawy)

003-2-08-23 Stuffed gold bar dumplings (ทองก้อน; thaawng gaawn)

c1890 Fresh roselle salad with acid-cured shrimp (ยำผลกระเจี๊ยบ อย่างท่านผู้หญิงเปลี่ยน ภาสกรณ์วงศ์ ร.ศ.๑๐๘ ; yam phohn gra jiiap;)

003-2-06-26 Mung Bean Jelly (วุ้นไส้; woon sai)

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