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.

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

Thai Northern Style Pork and Tomato Chili Relish (naam phrik aawng ; naam prik ong ; น้ำพริกอ่อง)

03-2-08-37 Served with Khao Chae – Fried Stingray (เครื่องเข้าแช่ ปลายี่สนผัด; bplaa yee sohn phat)

Fermented fish lohn relish (ปลาร้าหลน ; bplaa raa lohn)

003-2-02-40 Chinese-Style Rice Soup (เข้าต้มอย่างจีน; khao dtohm a yaang jeen)

Thai Salad of Chicken and Seven Vegetables Blanched in Coconut Milk and Served With Sour-Salty and Sweet Coconut Curry Dressing, Crispy Fried Shallots and Roasted Sesame Seeds
(yam thawaai ; ยำทวาย)

003-2-02-20 Buttered Rice Cooked in Jesus Followers' Manner (วิธีหุงเข้าอย่างแขกพวกพระเยซู; wi thee hoong khao a yaang khaaek phuaak phra yaeh suu)

Kanchanaburi-Style Snakehead Fish Jungle Curry with Bitter Yellow Eggplants (แกงป่าปลา ; gaaeng bpaa bplaa)

003-2-04-35 Yam salad of pork skin (ยำหนังหมู; yam nang muu)

003-2-06-07 Khanohm handtraa OR Khanohm faawy (หันตราฤๅขนมฝอย; han dtraa reuu kha nohm faawy)

003-2-06-02 Pinched Golden Egg Yolks (ทองหยิบ; thaawng yip)

003-2-02-31 Distilled rice water (เข้ากลั่น; khao glan)

003-2-03-47 Snakehead Fish Curry with Pickled Madan (แกงปลาช่อนกับมะดันดอง; gaaeng bplaa chaawn gap ma dan daawng)

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

003-2-03-25 dtohm sohm sour curry with climbing perch (แกงต้มส้มปลาหมอ; gaaeng dtohm sohm bplaa maaw)

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

Jatturaphan Dumplings — Bird Egg-Shaped Dumplings in Four Complexions (ไข่นกจัตุรพรรณ; khai nohk jat dtoo phan)

003-2-04-09 Crab 'Pla' Salad (ปูพล่า; bpuu phlaa)

Spicy Som Tam Recipe of Gelatinous White Corn
(sohm dtam thai khaao phoht ; ส้มตำไทยข้าวโพด)

003-2-06-05 Bird's Nest Crispy Rice Flour Lattice (ขนมรังนก; kha nohm rang nohk)

003-2-09-09 Another type of Gaaeng Garee (แกงกาหรี่อีกอย่างหนึ่ง; gaaeng gaa ree eek yaan neung)

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 700 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 Masterclasses and Daily Recipes
Gain access to NEW masterclasses as they become available. Access DAILY translations of heritage-recipes.
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