Visual Recipe Index of our authentic Thai food recipes

Visual Index of Thaifoodmaster’s Authentic Thai Food Recipes

Are you a chef or food lover? Join our in-person workshops in Chiang Mai, Thailand. Learn traditional techniques from a Thai cuisine expert in a serene farm setting. ✨ Reserve your spot now as spaces are limited!

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.

003-2-06-27 Floral Water Dessert (ขนมน้ำดอกไม้; kha nohm naam daawk mai)

003-2-06-25 Mung Bean Wheel-shaped Dessert (ขนมกง; kha nohm gohng)

003-2-06-01 Thong Ek (ทองเอก; thaawng aehk)

003-2-03-33 Sea Crab Khuaa Curry (แกงขั้วปูเทล; gaaeng khuaa bpuu thaehn)

003-2-08-44 Coconut-Based Chili Relish Dip for Rice Crackers (น้ำพริกจิ้มฤๅทาเข้าตัง; naam phrik jim reuu thaa khao dtang)

Beef Phanaeng Curry and Ancient Grilled Phanaeng Chicken Curry (พะแนงเนื้อ และ ไก่ผะแนง จากตำราอาหารที่เก่าสุดในสยาม)

Roasted duck curry with prunes and apples

Duck Curry with Prunes and Apples (แกงเป็ดกับพรูนและแอปเปิ้ล อย่าง ม.ล. เติบ ชุมสาย; gaaeng bpet gap phruun lae aaep bpeern)

003-2-08-06 Khanohm Khaang Khaao with Prawn and Taro (ขนมคั้งคาวอีกอย่าง ๑; kha nohm khang khaao eek yaang neung)

003-2-02-03 Non-Draining Rice Cooking Method (หุงเข้าไม่เช็ดน้ำ; hoong khao mai chet naam)

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

Sweet Pounded Unripe Rice Flakes Cereal with Coconut Flesh and Banana (ข้าวเม่าคลุก ; khaao mao khlook )

Fat Horse - A Thai appetizer with an amusing name: (ม้าอ้วน ; maa uaan)

003-2-08-32 Deep-fried Shrimp Paste (เยื่อเคยทอดสำหรับรับประทานกับเข้าแช่; yeuua kheeuy thaawt sam rap rap bpra thaan gap khao chaae)

003-2-06-08 Khao Mao Boht - Pounded Unripe Rice Dessert (เข้าเม่าบด; khao mao boht)

003-2-02-34 Seasoned Rice with Sweet Pork and Mackerel (เข้าคลุก; khao khlook)

003-2-04-24 Stir-fried Peas (ผัดถั่วลันเตา; phat thuaa lan dtao)

003-2-04-08 Stir-fried Red Chili with Yellow Tofu (ผัดพริกแดงกับเต้าหู้เหลือง; phat phrik daaeng gap dtao huu leuuang)

003-2-05-59 Turkey Ham Lohn Relish (ไก่งวงแฮมหลน; gai nguaang haaem lohn)

ไตปลาทรงเครื่อง ; Spicy Salad of Grilled Tiger Prawns, Mackerel, Lemongrass and Aromatics with Infused Fermented Fish Innards Dressing

Spicy Salad of Grilled Tiger Prawns, Mackerel, Lemongrass and Aromatics with Infused Fermented Fish Innards Dressing (ไตปลาทรงเครื่อง ; dtai bpla sohng khreuuang)

003-2-05-53 Pickled Bean Curd Lohn Coconut Relish (เต้ายี้หลน; dtao yee lohn)

Northern Thai-style roasted pork laap (ลาบหมูคั่ว ; laap muu khuaa)

Have a look at some of our favorite courses.

Patterns – Decoding the Complexity of Siamese Curry Paste: A Multidimensional Exploration

The Golden Trails of Curry Powder – เรื่องราวของผงกะหรี่

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 350 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 Monthly Masterclasses and Recipes
Gain access to NEW MONTHLY masterclasses as they become available.
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