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.

003-2-03-28 Chicken and Pumpkin Spicy Curry (แกงไก่กับฟักเหลือง; gaaeng gai gap fak leuuang)
003-2-06-22 Fried Sweet Glutinous Rice Rings (ขนมทอง; kha nohm thaawng)
Miang Sot (เมี่ยงซด) - Miiang Soht, circa 1928
cooking with blood
Cooking with blood - How to prepare fresh blood วิธีเตรียมเลือดสดสำหรับการทำอาหาร
003-2-03-38 Turtle Khuaa Sohm Curry (แกงเต่าขั้วส้ม; gaaeng dtao khuaa sohm)
003-2-02-46 Steamed Banana-Stuffed Glutinous Rice in Banana Leaf (เข้าต้มผัดใส้กล้วย; khao dtohm phat sai gluay)
003-2-02-15 Fried Rice with Fermented Pork (เข้าผัดหมูแนมแขง; khao phat muu naaem khaaeng)
003-2-08-31 Deep-fried Stuffed Banana Chilies (เครื่องเข้าแช่พริกบันจุไส้ทอด; phrik ban joo sai thaawt)
perfumed-beef-green-curry
Perfumed Muslim-style Curry of Fresh Chilies with Beef (แกงเขียวหวานเนื้อทรงเครื่อง; Gaaeng Khiaao Waan Neuua Sohng Khreuuang)
003-2-02-35 Saao Naam Seasoned Rice (เข้าซาวน้ำ; khao saao naam)
003-2-02-20 Buttered Rice Cooked in Jesus Followers' Manner (วิธีหุงเข้าอย่างแขกพวกพระเยซู; wi thee hoong khao a yaang khaaek phuaak phra yaeh suu)
Rice Noodles with Shrimp and Aromatic Coconut Sauce
(khanohm jeen naam phrik goong; ขนมจีนน้ำพริกกุ้งสูตรมหาเด็ด)
gaaeng_sohm_raang_roong
(c1932) Sour water-based curry of pork, salted fish and vegetables blanched in pork lard (gaaeng sohm raang roong ; แกงส้มร่างรุ้ง แกงส้มหมูกับปลาเค็มใส่ผักตี่น้ำมัน )
003-2-08-39 Served with Khao Chae – Stir-fried dried skewered shrimp (เครื่องเข้าแช่ กุ้งไม้ผัด; goong mai phat)
003-2-06-07 Khanohm handtraa OR Khanohm faawy (หันตราฤๅขนมฝอย; han dtraa reuu kha nohm faawy)
c1908 Fermented rice noodles and golden coconut chicken sauce with an Indian flair (ขนมจีนแขก หรือ ไก่ต้มขนมจีน ; khanohm jeen khaaek)
003-2-04-32 Fried Dried Snakehead Fish (Khoon Muaang Raatniguun’s version) (ผัดปลาแห้ง อย่างคุณม่วง ราชนิกูล; phat bplaa haaeng)
naam phrik roy rot
Fermented shrimp paste relish with bitter eggplant seeds (น้ำพริกมะเขือขื่น หรือ มะเขือเหลือง ; naam phrik makheuua kheuun)
003-2-04-30 Khuaa Curry of Barometer Earthstar (ขั้วเห็ดเผาะ; khuaa het phaw)
Turtle Curry
The complete story of turtle curries in Siamese cuisine (เจาะลึกประวัติศาสตร์เรื่องแกงตะพาบน้ำ)
jungle curry
Saen Tung-Style Jungle Curry with Beef and Bamboo Shoots  (แกงป่าเนื้อใส่หน่อไม้ แบบแสนตุ้ง; gaaeng bpaa neuua sai naaw mai baaep saaen dtoong)
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