Traditionally prepared in clay mortar and using a wooden pestle, its recipe is subject to many regional variations. Here is a method full of

Here is a typical recipe from southern Thailand, with chilli leaves and tofu. The chilli leaves not only bring a characteristic flavour, the

This tasty vegan recipe requires only 5 minutes to prepare and 5 minutes to cook! Serves 2. 150 g tofu, cut into 1 cm cubes 70 g ear...

Vegan spicy green mango salad with roasted coconut and peanuts – a refreshing and flavorful Thai classic that’s perfect for every...

In this vegan version of the famous "tom kha khiaw", the wontons are filled with mushrooms and tofu. "Tom" means soup in Thai, while...

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 salad for mushroom lovers. Sweet, sour, spicy, easy and delicious ! Serves 2. 400 g mixed mushrooms such as enokitake, bunapi-shimeji,...

This vegan Pad See Ew is one of Thailand’s most loved noodle dishes. Made with wide rice noodles, tofu and vegetables, it’s rich and satisfying without being spicy. The flavour comes from the combination of light and dark soy sauce, mushroom sauce and a hint of coconut sugar. Simple, balanced and deeply comforting, it’s Thai street food at its best.

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

In Thailand, we cook root vegetables a lot, including for dessert. Do you know about cassava? Try this recipe, candied cassava melts in your mouth! Its sweetness is well balanced by the salted coconut milk. Delicious! Serves 2. 200 grams cassava root, peeled and cut into 6 equal sized pieces 300 ml water 1 pandan leaf 50 g coconut sugar 75 ml coconut milk 2 pinches salt Bring the water to a boil and add the pandan leaf. Dissolve half of the sugar in the water and then add pie

Thai spicy vegetable soup In Thailand, we like to eat soups at breakfast. Here's a vegan recipe for a healthy start to the day. Serves 2. 300 grams of mixed vegetables, such as pumpkin, wax gourd, carrot, shimeji and ear mushrooms, Chinese broccoli (kale), snake beans, baby corn 750 ml vegetable stock 1 tablespoon goji berries 1 teaspoon coconut sugar 2 tablespoons light soy sauce 3 tablespoons tamarind juice Chilli paste: 1 fresh bird's eye chilli 5 g fresh turmeric ½ teas

This is a very refreshing dessert that will look great on your table. Pick the flowers from your garden to make sure they have not been sprayed. Serves 2. 2 oranges, cut in segments 100 ml water 1 tablespoon coconut sugar A dozen jasmine flowers A dozen rose petals Bring the water and sugar to a boil and simmer for about 5 minutes or until the mixture thickens. Remove from the heat and infuse the flowers in the sugar syrup for about 10 minutes. Reserve a few flowers for decor

Here is a cake that is particularly easy and quick to prepare. It will be perfect as an accompaniment to a fruit salad or ice cream. Serves 2. 120 g freshly grated coconut 75 g coconut nectar or liquid coconut sugar 35 g sticky rice flour Mix the ingredients in a mortar or food processor. Transfer to a non-stick pan and cook for 10 minutes over a low heat or until the cake dries and takes colour. Stir constantly during cooking. Cut into slices and eat warm or lukewarm with fr

Vegan Pad Woon Sen Made in no time, this vegan recipe is easy and tasty. Serves 2 200 g fresh glass noodles 1 teaspoon sesame oil 2 tablespoons light soy sauce 1 teaspoon dark soy sauce 2 tablespoons mushroom sauce 1 teaspoon coconut sugar 2 garlic cloves, chopped 50 g carrot, cut into very small cubes or julienne 50 g Chinese broccoli (kale), thinly sliced separating stems and leaves 50 g ear mushrooms, thinly sliced 50 g cabbage, thinly sliced 2 Thai celery stalks, cut int

Steamed banana parcels are an ideal breakfast or snack, balance of fruit, rice and black beans. Serve it with a sweet coconut sauce, guaranteed success ! Serves 4 200 g freshly cooked sticky rice 250 g coconut cream 10 (flat) tablespoons coconut sugar 1/2 teaspoon salt 50 g black beans, soaked overnight 8 pieces banana leaves (about 20x25 cm) 2 large ripe bananas Cook sticky rice , place in a bowl and set aside. To prepare sticky rice, you've 2 options: Asian rice cooker : r

Simple, tasty and healthy! Try this traditional Thai dessert, naturally vegan, you won't be disappointed. Serves 2. 40 g freshly grated coconut ½ teaspoon salt 125 g ripe banana flesh 50 g rice flour 1½ tablespoon coconut sugar 100 ml coconut cream Mix the coconut and salt. Mash the bananas with a fork. Add the flour, sugar, coconut cream and half of the salted coconut. Mix until smooth. Separate into 2 portions and steam for 30 minutes. Cool for 10 minutes and then garnish w

This dish won't take more than 15 minutes to prepare. It's a nice alternative to the regular stir-fried rice. Select seasonal vegetables and you'll be rewarded by a great tasting dish. Serves 2. 200 ml coconut cream 50 g pickled bamboo shoots, cut into fine julienne strips 200 g vegetables such as baby corn, snake beans, ear mushrooms, Chinese broccoli (kale), thinly sliced 2 chopped garlic cloves 1 tablespoon vegan red curry paste 2 tablespoons light soy sauce 2 tablespoons

A refreshing vegan dessert with a nice presentation. Instead of using a cake pan, you can prepare it in shot glasses. The presentation will look stunning on any table ! It's also a nice dessert to prepare with children. The ingredients will serve 4 to 5 persons (or much more if prepared in shot glasses) Bottom layer 250 ml coconut water 250 ml water 2 tablespoons white sugar 1 tablespoon agar-agar powder Top layer 250 ml coconut water 250 ml coconut milk 2 tablespoon white

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

This very simple fruit salad will delight the eyes and the taste buds. Pitaya, also known as the dragon fruit, has many health benefits. Pandan is the "vanilla of Asia", we like to infuse it in sugar or coconut milk syrups to prepare Thai desserts. Serves 2. 150 ml of water 1 tablespoon coconut sugar 1 pandan leaf, cut into 3 cm lengths 1 pitaya, cut in half lengthwise and hollowed out Assortment of seasonal fruit cut into bite-sized pieces (optional) Bring the water to a boi