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.

003-2-04-27 Fried Clown Featherback Fish Cakes (ทอดมันปลากราย; thaawt man bplaa graai)

003-2-05-45 Fermented horseshoe crab (เจ่าแมงดา; jao maaeng daa)

Pickled bean curd chili relish (น้ำพริกเต้าหู้ยี้; naam phrik dtao huu yee)

003-2-09-03 Spicy Chicken Curry with 1 whole bird (แกงเผ็ดไก่; gaaeng phet gai)

003-2-05-31 Aquatic or Field Vegetables Platter (ผักน้ำฤๅผักท้องนา; phak naam reuu phak thaawng naa)

Chili Choices in Curry - Crafting Flavor, Heat, and Aroma

Introduction to Culinary Codes - Understanding Deliciousness

003-2-05-56 Fermented Soybean Lohn Relish (เต้าเจี้ยวหลน; dtao jiaao lohn)

003-2-08-55 Italian Macaroni and Cheese (มกะโรนีอย่างอิตาเลี่ยน; ma ga ro:h nee yaang i dtaa liian)

003-2-04-40 Chuu Chee Sheatfish (ปลาเนื้ออ่อนฉู่ฉี่นำ; bplaa neuua aawn chuu chee nam)

003-2-08-16 Crystal Rice Crepe with Sweet Filling (ข้าวเกรียบแก้วไส้หวาน; khaao griiap gaaeo sai waan)

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

Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)

Haaw mohk steamed savory curried fish cakes (ห่อหมกปลา ; haaw mohk bplaa)

Salad of White Turmeric, Salted Prawns and Pork
(yam khamin khaao goong khem ; ยำขมิ้นขาวกุ้งเค็ม)

003-2-03-40 Thae Phoh Sour Curry with Taro Stems (แกงปลาเทโพกับบอน; gaaeng bplaa thaeh pho:h gap baawn)

003-2-08-04 Bat Wing Dumplings - Jao Khraawk Thaawng Yuu Recipe (ขนมค้างคาวเจ้าครอกทองอยู่; kha nohm khaang khaao Jao Khraawk Thaawng Yuu)

003-2-02-42 Fried Rice with Fermented Shrimp Paste (เข้าผัดเยื่อเคยดี; khao phat yeuua kheeuy dee)

003-2-05-29 Pounded Tamarind with Giant Water Bug (มะขามตำกับแมงดานา; ma khaam dtam gap maaeng daa naa)

003-2-08-40 Served with Khao Chae – Chinese Salted Duck Egg (เครื่องเข้าแช่ ไข่เค็มเมืองจีน; khai khem meuuang jeen)

003-2-08-03 Hot-water dough preparation method for steamed dumplings (ปั้นแป้ง; bpan bpaaeng)

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

Sourcing Wines for Discerning Private Clients