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.

Metropolitan Chili Relish: The 20-Ingredient Pinnacle of Thai Relishes (น้ำพริกนครบาล; Naam Phrik Na Khaawn Baan)

How to Read Historical Recipes: A Four-Dimensional Approach to Siamese Culinary

c1933 Gaaeng Khuaa Phrik Baang Chaang (แกงคั่วพริกบางช้าง) Thai kua curry served with khanom jeen fermented rice noodles topped with pickled garlic

c1933 Khuaa Curry with Bang Chang Chilies (แกงคั่วพริกขี้หนูหรือพริกชี้ฟ้า; gaaeng khuaa phrik baang chaang): Princess Dissakul's Smoky Fish Curry Recipe

003-2-03-07 Pigeon Curry (แกงนกพิราบ; gaaeng nohk phi raap)

c1935 Princess Yaovabha's Sweet Chinese Sausage in Coconut Cream Soup (แกงไส้กรอกหมูแห้ง; gaaeng sai graawk muu haaeng)

Yogurt-Based Ancient Green Curry with Chicken Offal (แกงเขียว; gaaeng khiaao)

003-2-06-26 Mung Bean Jelly (วุ้นไส้; woon sai)

003-2-06-15 Khanohm Chan Layered Dessert (ขนมชั้น; kha nohm chan)

c1936 Arabian noodles – Princess Maao Thongthaem’s Siamese-Orientalist fermented rice noodles light meal (ขนมจีนอาหรับ อย่าง เม้า ทองแถม; khanohm jeen aarap)

003-2-02-30 Slow-cooked floral jasmine rice (เข้าตุ๋น; khao dtoon)

How to make crispy fried shallots (วิธีทำหอมแดงเจียว ; haawm jiaao)

ยำผิวส้มส้า ; Salad of bitter orange peels (sohm saa)

Salad of bitter orange peels, shrimp, poached pork belly and pork skin, roasted peanuts, golden deep-fried crispy shallots and garlic with sweet and sour tamarind dressing.
(ยำผิวส้มซ่า ; yam phiu sohm saa)

Salted Chinese black olive chili relish (น้ำพริกหนำเลี้ยบ; naam phrik nam liiap)

003-2-05-17 Naam Phrik Samret - Chili Relish Fried in Coconut Fat and Pre-Mixed with Vegetables (น้ำพริกสำเร็จ; naam phrik sam ret)

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

Southern Thai Ancient Fermented Fish Innards Curry with Grilled Catfish (แกงไตปลาปลาดุกย่างโบราณ ; gaaeng dtai bplaa bplaa dook yaang)

c1935 "Dry Curry" with beef over coconut infused jasmine rice (แกงแห้ง ตำรับสายเยาวภา พ.ศ. 2478 ; gaaeng haaeng)

003-2-03-49 Palm Embryo Sprout Curry (แกงจาวตาล; gaaeng jaao dtaan)

003-2-08-12 Khanohm Beuuang with Sweet Toppings (ขนมเบื้องหน้าหวาน; kha nohm beuuang naa waan)

003-2-02-37 Traditional (1800s-style) Pork Rice Soup (เข้าต้มหมูอย่างเก่า; khao dtohm muu a yaang gao)

003-2-05-35 Lohn Relish with Pork, Shrimp and Sweet Fermented Rice (หมูเจ่าสด; muu jao soht)

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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Sourcing Wines for Discerning Private Clients