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.

Krathong-with-four-corners
Banana leaf krathong with four corners (กระทงสี่มุม ; grathohng see moom)
Seasoned Rice Recipe
Rice Seasoned with Young Tamarind Relish, Sweetened Fish and Pickled Morning Glory (ข้าวคลุกน้ำพริกมะขามอ่อน ผักบุ้งดอง ปลาแห้งผัดหวาน และ ปลาดุกย่าง; Khaao Khlook Naam Phrik Makhaam Aawn Phakboong Daawng Bplaa Haaeng Phat Waan Lae Bplaa Dook Yaang)
003-2-04-39 Dry Chuu Chee of Pork (หมูฉู่ฉี่แห้ง; muu chuu chee haaeng)
003-2-03-18 Pork Kidneys Curry (แกงเซ่งจี้ฤๅไข่ดันอย่างใช้น้ำส้ม; gaaeng seng jee reuu khai dan a yaang chai naam sohm)
003-2-03-41 Khuaa curry with Chebulic myrobalan fruit (แกงขั้วผลสมอไทย; gaaeng khuaa phohn sa maaw thai)
roselle salad
c1890 Fresh roselle salad with acid-cured shrimp (ยำผลกระเจี๊ยบ อย่างท่านผู้หญิงเปลี่ยน ภาสกรณ์วงศ์ ร.ศ.๑๐๘ ; yam phohn gra jiiap;)
003-2-04-10 Fried Stuffed Tomatoes (มะเขือเทศยัดไส้ทอด; ma kheuua thaeht yat sai thaawt)
naam phrik roy rot
Salted Indian salmon chili relish (น้ำพริกปลากุเลาเค็ม; naam phrik bplaa goo lao khem)
003-2-04-16 Chinese-style Salt-cured Jellyfish Salad (ย่ำแท่อย่างจีน; yam thaae yaang jeen)
Tasty Beef (เนื้ออร่อย ; neuua araawy)
003-2-02-11 A Bowl of Cooked Rice (เข้าสุกชามหนึ่ง; khao sook chaam neung)
003-2-05-26 Lao-style laap (ลาบอย่างลาว; laap a yaang laao)
crab curry
Crab and Spring Onion Coconut-Based Curry (แกงคั่วปูกับต้นหอม; Gaaeng Khuaa Bpuu Gap Dtohn Haawm)
003-2-03-22 Spicy Banana Stalk Curry (แกงเผ็ดหยวก; gaaeng phet yuaak)
003-2-05-03 Boiled chili relish (น้ำพริกต้ม; naam phrik dtohm)
003-2-08-47 Galangal Miang (เมี่ยงข่า; miiang khaa)
Khao Soi Recipe, Northern Style Curried Noodle Soup with Chicken
(khaao saawy gai ; สูตรทำข้าวซอยไก่)
krathong-with-three-corners
Banana leaf krathong with three corners (กระทงสามมุม ; grathohng saam moom)
003-2-05-07 Fermented Fish Innards Lohn Relish in Queen Savang Vadhana’s style (ไตปลาหลน อย่างสมเด็จพระพันวรรษา; dtai bplaa lohn)
003-2-01-01 Samrub for Offering Food to Monks (สำรับเลี้ยงพระ; sam rap liiang phra)
003-2-02-37 Traditional (1800s-style) Pork Rice Soup (เข้าต้มหมูอย่างเก่า; khao dtohm muu a yaang gao)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29

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 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
Ian Westcott
Sourcing Wines for Discerning Private Clients