Visual Recipe Index of our authentic Thai food recipes

Visual Index of Thaifoodmaster’s Authentic Thai Food Recipes

Online membership:
Masterclasses, Articles, Recipes, Daily Heritage Translations.
Professional Guides: Siamese Chili Relishes (น้ำพริก และ เครื่องจิ้ม), Thai Curries (แกงไทย), Thai Salads (เรื่องยำๆ) and The art of Siamese old-school menu design (สํารับอาหารไทย).

In-person workshops:
Chiang Mai, 2026. Limited spaces.

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.

The Story of Gaaeng Buaan (แกงบวน) – The Oldest Siamese Dish?

003-2-04-36 Pla Paknam (พล่าปากน้ำ; phlaa bpaak naam)

Cantonese-Style Tofu (เต้าหู้แคนต้อน; dtao huu khaaen dtaawn)

003-2-08-31 Deep-fried Stuffed Banana Chilies (เครื่องเข้าแช่พริกบันจุไส้ทอด; phrik ban joo sai thaawt)

c1933 An Auspicious fish ball curry with two basils (แกงเผ็ดปลาเล็กปลาน้อย; gaaeng phet bplaa lek bplaa naawy)

Sweet Bread and Fried Banana (ขนมปังหวาน; kha nom bpang waan)

Gudee Curry (แกงกุดี; gaaeng gu dee) - Muslim-Style Stuffed Chicken

Gaeng Som Recipe, Thai Sour Curry Recipe of Shrimp, Okra and Roselle Leaves
(gaeng som maawn gra jiiap goong)
สูตรทำแกงส้มมอญกระเจี๊ยบกุ้ง

003-2-05-50 Steamed Fermented Mackerel (เจ่าปลาทูนึ่ง; jao bplaa thuu neung)

Kapi pla, an old-fashioned fermented shrimp paste relish (กะปิพล่า ; gabpi phlaa)

003-2-05-32 Grilled-dried fish for spicy pounded crab relish (ปลาย่างสำหรับปูตำ; bplaa yaang sam rap bpuu dtam)

Northern Thai-style bitter buffalo laap (ลาบจิ้นควายขม; laap jin khwaai khohm)

003-2-02-21 British Method of Cooking Rice (วิธีหุงเข้าอย่างอังกฤษ; wi thee hoong khao a yaang ang grit)

c1889 Garee Curry with Shrimp and Cucumber (แกงกะหรี่กุ้งกับแตงกวา; gaaeng garee goong gap dtaaeng gwaa)

003-2-06-09 Duck Egg Custard with Krayaku Flour (ขนมหม้อแกง ทำด้วยแป้งกระยาคู; kha nohm maaw gaaeng)

003-2-04-05 Fried shrimp cake (ทอดมันกุ้ง; thaawt man goong)

c1949 Quick-cured oysters with ginger and kaffir lime zest by Maawm Ying Soophaa (หอยนางรมดอง โดย หม่อมหญิงสุภา พ.ศ. 2492; haawy naang rohm daawng)

Fermented Rice Noodles Served with Pineapple, Fish Balls in Coconut Milk, Grilled Curried Fish Cakes, Young Ginger and Dry Shrimp Powder
(ขนมจีนซาวน้ำ ; khanohm jeen saao naam )

003-2-04-41 Pla Transparent Shrimp (พล่ากุ้งฝอยสด; phlaa goong faawy soht)

003-2-02-00 Cooking and boiling rice (Preface) (บริจเฉท ๒ หุงต้มเข้า)

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

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

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Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

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When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
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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