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.

The Contrasting Histories of Gaaeng Rawaaeng (แกงระแวง) - Turmeric-Infused Coconut-Based Thick Curry of Braised Duck and Lemongrass

Fried Kaffir Lime Chili Relish (น้ำพริกมะกรูดผัด ; naam phrik magruut phat)

003-2-05-26 Lao-style laap (ลาบอย่างลาว; laap a yaang laao)

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

003-2-03-01 Aromatic Pork Offal Curry (แกงบวน; Gaaeng Buaan)

003-2-02-23 Khao Chaae Chilled Jasmine Rice (เข้าแช่; khao chaae)

003-2-06-13 Thong Muan Crispy Rolled Wafer (ทองม้วน; thaawng muaan)

003-2-08-33 Served with Khao Chae – Fried Dried Snakehead Fish (เครื่องเข้าแช่ ปลาหางแห้งทอด; bplaa haang haaeng thaawt)

Fermented soybean paste chili relish (น้ำพริกเต้าเจี้ยว; naam phrik dtao jiaao)

Vietnamese-Style Rice Noodles (ขนมจีนญวน; khanohm jeen yuaan)

Vietnamese-Style Fermented Rice Noodles (ขนมจีนญวน; khanohm jeen yuaan)

003-2-02-39 Persian-Muslim Style Khaao Booree Rice (เข้าบุหรี่อย่างแขกเทศ; khao boo ree yaang khaaek thaeht)

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

003-2-06-34 Chaaw Muaang Steamed Rice Flour Butterfly Pea Dumpling with Coconut Custard (ช่อม่วง; chaaw muaang)

003-2-05-19 Salted Indian Salmon Lohn Relish (ปลากุเลาหลน; bplaa goo lao lohn)

Gaawy goong suay (ก้อยกุ้งเสวย กับ น้ำพริกก้อย) - Old-fashioned chili relish enriched with shrimp tomalley and flaky acid-cooked shrimp meat

003-2-01-08 Weighing and measuring instruments (เครื่องชั่งวัดตวง)

Rice Seasoned with Shrimp Paste
(khaao khlook gabpi ; ข้าวคลุกกะปิ)

Chuu Chee Chicken Curry (แกงฉู่ฉี่ไก่; gaaeng chuu chee gai)

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

The Pornthip Collection (รวมตำราพรทิพย์)

Rendering pork lard (เจียวมันหมู)

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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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 !
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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