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.

003-2-05-20 Vegetable Accompaniments for Relishes (ผักสำหรับเครื่องจิ้ม; phak sam rap khreuuang jim)

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

003-2-03-33 Sea Crab Khuaa Curry (แกงขั้วปูเทล; gaaeng khuaa bpuu thaehn)

Gaaeng Jao Dtao – An Aristocratic Sour Curry of Catfish with Young Tamarind Leaves, Fingerroot and Lemon Basil, with a Rustic Flare (แกงเจ้าเต่า)

003-2-02-05 Sultan's Rice (หุงเข้าสุลต่าน; hoong khao soon dtaan)

003-2-04-19 Pla Fresh Termite Mushroom (พล่าเห็ดโคนสด; phlaa het kho:hn soht)

Beef Curry Seasoned with Fermented Shrimp Paste Chili Relish (แกงรัญจวน ; gaaeng ranjuaan)

003-2-02-26 Fried Rice with Egg (เข้าผัดไข่; khao phat khai)

003-2-08-15 Crystal Rice Crepe with Pork Filling (ข้าวเกรียบแก้วไส้หมู; khaao griiap gaaeo sai muu)

003-2-08-35 Served with Khao Chae – Fried Salted Indian Salmon (เครื่องเข้าแช่ ปลากุเลาทอด; bplaa goo lao thaawt)

003-2-08-41 Haae Geun Steamed and fried giant freshwater prawn rolls (แฮ่กึ้น; haae geun)

c1890 Fresh roselle salad with acid-cured shrimp (ยำผลกระเจี๊ยบ อย่างท่านผู้หญิงเปลี่ยน ภาสกรณ์วงศ์ ร.ศ.๑๐๘ ; yam phohn gra jiiap;)

How to make crispy fried garlic (วิธีทำกระเทียมเจียว ; haawm jiaao)

003-2-05-10 Another version of Kapi Pla (กระปิพล่าอีกอย่างหนึ่ง; gra bpi phlaa eek yaang neung)

003-2-02-01 Cooked Rice for Alms Bowl (หุงเข้าบาตร์; hoong khao baat)

Thai Chili Relish with Pork, Shrimp and Fresh Peppercorns (น้ำพริก พริกไทยสด ; naam phrik phrik thai soht)

003-2-04-49 Yam Salad of Mandarin Orange Peel (ยำเปลือกส้มจีน; yam bpleuuak sohm jeen)

003-2-03-15 Swamp Eel Curry (แกงปลาไหล; gaaeng bplaa lai)

003-2-04-06 Fried Stuffed Baya Weaver Bird (นกกระจาบยัดไส้ทอด; nohk gra jaap yat sai thaawt)

003-2-08-54 Macaroni Soup (มกะโรนีสุป; ma ga ro:h nee soop)

ไตปลาทรงเครื่อง ; Spicy Salad of Grilled Tiger Prawns, Mackerel, Lemongrass and Aromatics with Infused Fermented Fish Innards Dressing

Spicy Salad of Grilled Tiger Prawns, Mackerel, Lemongrass and Aromatics with Infused Fermented Fish Innards Dressing (ไตปลาทรงเครื่อง ; dtai bpla sohng khreuuang)

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