This typical yellow curry from Southern Thailand uses tree basil leaves (ocimum gratissimum). They smell like cloves and are common in...

Phanaeng, also called panang, is an ancient variety of red curry, usually prepared with pork. Make your own curry paste to enjoy its...

The Phanaeng curry, also called Panang, is a very popular variety of red curry. Serves 2. 5 dried cayenne peppers, stems and seeds...

Panang (also called phanaeng) is a classic of Thai cuisine. It's here revisited in a vegan style with tofu, eggplants and of course a...

A typical recipe from Southern Thailand with "saba", a species of mackerel, and wild pepper leaves (piper sarmentosum). There are popular...

This curry from Northeastern Thailand has everything to please. The ribs, which are cooked for a long time at low temperature, melt in...

This curry belongs to the "khua kling" family, the dry fried curries. Little known to Westerners, it is nevertheless a typical dish of...

A typical recipe from Southern Thailand using little known ingredients such as tree basil leaves and fingerroot (also called white...

Vegan massaman curry with vegetables This tasty curry will delight the taste buds of vegan gourmets. Follow this easy recipe to create your own curry paste and simmer your vegetables in it. The preparation + cooking will take about an hour but you will be amply rewarded for your efforts. Serves 2. Curry paste: 5 dried cayenne peppers, seeds and stems removed. 1 star anise 1 small cinnamon stick (about 10 cm long or 4 to 5 g) The seeds of 3 green cardamom pods 1 teaspoon coria

Khao Soi is a gem of Thai cuisine. The mix of colours, textures and flavors will delight the finest gourmets. The dish is often served with a red curry paste but we recommend you to prepare a special Khao soi paste, it's well worth the effort. Serves 2. Curry paste 5 dry cayenne peppers, stems and seeds removed, rehydrated for 5 minutes and then drained 1 teaspoon coriander seeds 1 green cardamom pod (inside seeds only) 5 g ginger 10 g lemongrass, chopped 10 g galangal, chop

Homok" is a variety of steamed red curry, most often prepared with fish. It is also a popular recipe with a seafood mix or even with meat. The mixture is cooked in a banana leaf and includes a vegetable and herb bed. Here it is made with cabbage and Thai sweet basil but it is also very common to find banana blossom for example. For 4 pieces (Serves 2 as a main course or 4 as a starter). 8 banana leaves discs, about 18 cm in diameter (otherwise 4 ramekins) 80 g cabbage, thinly

It's rambutan high season in Koh Samui ! Enjoy this little known sweet and spicy red curry prepared with local fruits. Serves 2. Red curry paste for 2 200 g chicken tenderloin or chicken thighs, sliced 200 ml coconut cream 100 ml chicken stock 1½ tablespoon fish sauce 6 rambutans, peeled and pitted 4 cherry tomatoes, halved lengthwise 1 tablespoon lime juice 1 handful of Thai sweet basil leaves Bring half of the coconut cream to the boil and dissolve the curry paste in it. A

Very little known, this red curry is prepared with young bananas. We traditionally use "lady fingers" or another variety called locally "kluai naw wa" but if you can't find it, just prepare your curry with any small young (green) bananas. There are different versions of this recipe. Here, in Southern Thailand, we like to add turmeric to the red curry paste or even to prepare it like a yellow curry but without coconut cream. In the Central Plain, there's also a green sweet cur

There are many varieties of green curry. Here's our favorite recipe, from Southern Thailand of course! Serves 2 Curry paste 1 teaspoon coriander seeds ½ teaspoon cumin seeds 1 teaspoon white peppercorns 3 green bird's eye chillies 1 kaffir leaf, finely chopped 15 g galangal, chopped 1 teaspoon kaffir lime zest, chopped 20 g lemongrass, finely chopped 10 g shallot 5 g garlic 1 coriander root 1 handful chilli leaves 1 teaspoon shrimp paste Using a stone mortar, pound the ingred

This popular curry is called "choo chee" in Thailand. There are different variations of the sauce depending on the region. Here's a typical recipe from Southern Thailand. Serves 2. Curry paste: 3 fresh red bird's eye chillies ½ teaspoon white peppercorns ½ teaspoon cumin seeds ½ teaspoon coriander seeds 10 g lemongrass, chopped 10 g galangal, chopped 10 g garlic 10 g shallot 5 g fresh turmeric 10 g fingerroot 1 teaspoon shrimp paste Pound the ingredients by gradually introduc

Red curry paste is a basic ingredient for many preparations. Of course, good quality curry paste is widely available, but nothing can replace the unique taste of freshly pound paste. You will need a stone mortar for this. The recipe is given for 2 people, for a medium spicy curry, according to western standards. For a milder curry, reduce the number of chilli peppers used, the other ingredients remaining unchanged. 5 dry cayenne peppers, stems and seeds removed, rehydrated fo

The chamuang tree grows in Asia. We use the young leaves in Thai cuisine. They have the particularity of being sour. This sourness is counte

This recipe is fantastic with oyster mushrooms but you can use shimeji as well. 100% vegan, with a great taste and a very short preparation time, that dish will make new adepts ! Serves 4. 300 grams of oyster (or shimeji) mushrooms, sliced 2 tablespoons of coconut oil 2 lemongrass stalks, finely sliced 2 fresh red bird-eye chilies, finely sliced 2 shallots, finely sliced 1 tablespoon soy sauce 1 large handful basil leaves, divided in 4 portions 8 pieces of banana leaves (abo

There are many kinds of yellow curry pastes. It's composition may vary considerably by region. Here's our favorite recipe, typical from Southern Thailand. Serve 2. 25 g fresh red chillies (medium spicy for Thai) or 2 bird-eye fresh red chillies (medium spicy for westerners) 2 lemongrass stalks, chopped 20 g galangal, chopped 4 garlic cloves 4 shallots 1 kaffir lime leaf, finely sliced kaffir lime zest (half-fruit) 25 g fingerroot, roughly chopped 10 g turmeric 0.5 teaspoon b

This very sweet curry is a specialty from the Central Plain of Thailand. For a fancy presentation, serve the curry in individual half-pineapple. Recipe for 4 persons Curry paste (medium spicy according to westerner palate) 4 dried spur chilies, seeds removed 2 bird eye chilies 4 lemongrass stalks, roughly cut 1,5 cm galangal root, sliced 4 small shallots 4 garlic cloves 1/2 teaspoon shrimp paste Re-hydrate the large chilies in hot water for about 10 minutes then drain and