This dish is called after the main ingredient : "kung maenam", meaning river prawns. Popular dish in Bangkok, it's not much known here,...

Like Thai people, prepare this fragrant soup for breakfast or for a late evening meal! Serves 2. 1 teaspoon black peppercorn 1 cm...

At the beginning, Thai people prepared a pork mixture inspired by the fish cakes mixture and they were using it to wrap Chinese sausage. Thi

Very popular in Bangkok and the Central Plain, this soup is characterized by its red color. The color comes from chilies and bean curd....

A fried fish, topped with a mango salad. Easy and so tasty! Serves 2. 1 whole fish, about 300 g, scaled and gutted 2 tablespoons tempura...

This dish, originally from the Central Plain, is a best of Thai street food, where it's prepared in few minutes and comes at a very cheap...

This little-known soup is a complete dish. It is available in restaurants or stalls specialized in noodle soups rather than traditional...

Here is a recipe ideal for beginners as well as for cooks in a hurry. Its preparation will take no more than 10 minutes. Serves 4 500 g...

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

Everyone knows the spicy and sour prawn soup, called Tom Yam Kung. But have you ever tasted Tom Yam Pla, the spicy and sour fish soup with lotus stalks ? We use commonly cat fish or snake-head fish but you can also prepare your soup with sea bass, white snapper or barracuda ! Serves 4. 1 liter chicken or vegetable stock 8 slices galangal 4 kaffir lime leaves 4 stalks lemongrass cut in 2,5 cm lengths 4 small purple Thai eggplants 200 g lotus stalks, peeled and sliced 2 table

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

Many desserts from Thailand's Central Plain are characterized by the use of eggs. We recommend to use duck eggs when it comes to pastries. This recipe will serve 4 persons but don't hesitate to prepare much more, the coconut custards are highly addictive ! 250 ml coconut milk 125 g coconut sugar or brown sugar 4 eggs ¼ teaspoon salt 1 handful jasmine flowers for coconut-jasmine custards or 2 pandan leaves for coconut-pandan custards To prepare coconut-jasmine custards, bri

The combination of eggs, coconut cream and pumpkin results in a subtle taste. This dessert is a best of Thai cuisine and we warmly recommend to give it a try ! This recipe will serve 4 persons 1.5 kg pumpkin with good color and shape or 4 small ones 8 eggs, beaten 250 ml thick coconut milk 125 g coconut sugar Cut off the pumpkin tom with stem and retain for a lid. Try not to make the opening too big. Scoop out the seeds. In a bowl, whisk together eggs, coconut milk and suga

The grilled glazed bananas will go perfectly with your muesli at breakfast or with an ice cream at dessert. It's made in no time ! This recipe uses coconut sugar. Alternatively, you can use honey. Serve 4 to 5. 8 to 10 ripe bananas 80 ml water 200 ml coconut sugar or honey 1 pinch of salt Peel the bananas and flatten them, using the blade of a large knife Pour the sugar and the water in a sauce pan on medium heat and stir gently until the mixtures gets a syrupy consistency