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.

khao-phat-garee
Golden Chestnut Fried Rice with Mint and Tomato (ข้าวผัดกาหรี่; khaao phat garee), circa 1935
sarama-shrimp-curry
c1920 Sarama Shrimp Curry with White Eggplants and Lotus Stems (แกงสะระหม่ากุ้งกับมะเขือขาว และ สายบัว พ.ศ. 2463; gaaeng saramaa goong gap makheuua khaao reuu saai buaa)
003-2-02-47 Steamed Banana-Stuffed Glutinous Rice in Banana Leaf (another version) (เข้าต้มใส้กล้วยอีกฉนิดหนึ่ง; khao dtohm sai gluay eek cha nit neung)
003-2-03-38 Turtle Khuaa Sohm Curry (แกงเต่าขั้วส้ม; gaaeng dtao khuaa sohm)
003-2-03-01 Aromatic Pork Offal Curry (แกงบวน; Gaaeng Buaan)
003-2-03-42 Massaman curry with bitter orange juice (แกงมัสมั่นกับนำส้มส้า; gaaeng mat sa man gap nam sohm saa)
King Chulalongkorn's travels and culinary collections from Java
King Chulalongkorn's travels and culinary collections from Java
Jeeb Bunnag - The Teacher Who Preserved a Culinary Empire - A Biography of Mrs. Samaknantapol
แกงรัญจวน
Grilled banana leaf parcels with shrimp curried rice (ข้าวงบกุ้ง)
Grilled banana leaf parcels filled with curried rice, shrimp meat grated coconut, and herbs. (ข้าวงบกุ้ง อย่างพระวิมาดาเธอ หม่อมเจ้าสาย ลดาวัลย์ ; khaao ngohp goong)
003-2-03-37 Boiled Pineapple with Pork (ต้มสับปะรดกับหมู; dtohm sap bpa roht gap muu)
003-2-05-19 Salted Indian Salmon Lohn Relish (ปลากุเลาหลน; bplaa goo lao lohn)
003-2-04-20 Stir-fried chicken with ginger (gai phat khing) (ไก่ผัดขิงฤๅเกาเหลาบูด; gai phat khing reuu gao lao buut)
003-2-05-48 Northern Pork Lohn Relish (เจ่าหมูเหนือหลน; jao muu neuua lohn)
Pennyworth salad
Shan-Style Asian Pennywort Salad (ผักหนอกโก้; Phak Naawk Goh)
peanut-bar-salad
c1933 Sour bilimbi fruit and crispy candied peanut salad with pork, shrimp and pork fat (ยำตะลิงปลิง ; yam dtaling bpling)
003-2-03-18 Pork Kidneys Curry (แกงเซ่งจี้ฤๅไข่ดันอย่างใช้น้ำส้ม; gaaeng seng jee reuu khai dan a yaang chai naam sohm)
naam-yaa
Khanohm Jeen Naam Yaa (ขนมจีนน้ำยา) - Fermented Rice Noodles with Minced Fish in Aromatic Coconut Curry
Pork liver and firm pork fat fried in batter (มันสลับตับสุกร; man salap dtap soogaawn)
Pork liver and firm pork fat fried in batter (มันสลับตับสุกร; man salap dtap soogaawn)
roselle salad
c1890 Fresh roselle salad with acid-cured shrimp (ยำผลกระเจี๊ยบ อย่างท่านผู้หญิงเปลี่ยน ภาสกรณ์วงศ์ ร.ศ.๑๐๘ ; yam phohn gra jiiap;)
Turtle Curry
The complete story of turtle curries in Siamese cuisine (เจาะลึกประวัติศาสตร์เรื่องแกงตะพาบน้ำ)
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
30

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