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.

c1933 Water-based spicy curry of fatty chicken and seven spices (แกงเผ็ดไก่น้ำมัน พ.ศ. 2476; gaaeng phet gai naam man)

003-2-09-08 Ingredients for Gaaeng Garee (เครื่องปรุงแกงกาหรี่; khreuuang bproong gaaeng gaa ree)

grilled-banana-leaf-parcels-with-chicken-fried-rice

Grilled banana leaf parcels filled with butter-fried rice with chicken, chicken offal and dried spices, served with a sour-sweet coconut-base vegetable relish (ข้าวงบไก่ อาจาดอังวะ ; khaao ngohp gai aajaat angwa)

Goong Saawn Glin - A Thai Royal Appetizer of Flaky Acid-Cooked Shrimp, Peanuts and Pickled Garlic, with a Sour-Salty-Sweet Shrimp Tomalley Dressing. (กุ้งซ่อนกลิ่น)

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

How to prepare dried fish scales (เกล็ดปลาแห้ง ; glet bplaa haaeng)

Relish of Fermented Fish, Grilled Catfish, Pork and Shrimp ; ปลาร้าสับทรงเครื่องสูตรสายเยาวภา

Thai Relish of Fermented Fish, Grilled Catfish, Pork and Shrimp (ปลาร้าผัดทรงเครื่องสูตรสายเยาวภา ; bplaa raa phat sohng khreuuang, suut saai yao wa phaa)

003-2-03-34 Khuaa Curry with Duck and Red (Chinese) Jujube Fruit (แกงขั้วเป็ดกับผลพุดซาแดง; gaaeng khuaa bpet gap phohn phoot saa daaeng)

Miang Sot (เมี่ยงซด) - Miiang Soht, circa 1928

c1936 Arabian noodles – Princess Maao Thongthaem’s Siamese-Orientalist fermented rice noodles light meal (ขนมจีนอาหรับ อย่าง เม้า ทองแถม; khanohm jeen aarap)

Kapi pla, an old-fashioned fermented shrimp paste relish (กะปิพล่า ; gabpi phlaa)

003-2-04-06 Fried Stuffed Baya Weaver Bird (นกกระจาบยัดไส้ทอด; nohk gra jaap yat sai thaawt)

003-2-05-18 Fried Young Tamarind Chili Relish (น้ำพริกส้มมะขามสดผัด; naam phrik sohm ma khaam soht phat)

Rendering pork lard (เจียวมันหมู)

c1941 Old-Fashioned spicy curry of chicken with young chilies (แกงเผ็ดแบบโบราณอย่างคุณถนอม ปาลบุตร พ.ศ. 2484 ; gaaeng phet baaep bo:h raan)

003-2-03-36 Pork and Bauhinia Flower Curry (แกงหมูกับดอกส้มเสี้ยว; gaaeng muu gap daawk sohm siaao)

003-2-03-24 Khuaa Curry with Shrimp and Pineapple (แกงขั้วกุ้งกับสัปปรส; gaaeng khuaa goong gap sap bproht)

003-2-02-37 Traditional (1800s-style) Pork Rice Soup (เข้าต้มหมูอย่างเก่า; khao dtohm muu a yaang gao)

003-2-04-39 Dry Chuu Chee of Pork (หมูฉู่ฉี่แห้ง; muu chuu chee haaeng)

The complete story of turtle curries in Siamese cuisine (เจาะลึกประวัติศาสตร์เรื่องแกงตะพาบน้ำ)

Roman Tube Noodles (Macaroni) (แป้งหลอดโรมัน; bpaaeng laawt ro:h man)

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