Tod Man Khao Pod- Corn Fritters

These corn fritters are a study in texture. A crunchy lattice of thin rice flour batter suspends sweet kernels of corn. A backdrop of herbal flavours from the punchy curry paste makes this entree...

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Kaeng Khiao Wan Kai Green Chicken Curry

The vibrant green colour of this curry comes from the coriander roots/stalks, kaffir lime leaves and zest.

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Kaeng Phed Phet Yang- Red Duck Curry

Rich duck pairs masterfully with the robust and punchy spices of this Thai curry paste. Try to use real coconut cream without any additives in it for the most authentic taste.

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Kaeng Daeng - Red Curry Paste

The dried red chillis give this curry paste its colour and depth. It is better to use dried chillis in this recipe, otherwise the paste is liable to become too spicy. 

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Phrik Nam Plaa - Fish Sauce Dressing

This fish sauce dressing is a staple of Thai cuisine. It can be used as a salad dressing, for lightly pickled vegetables, or as a dipping sauce for noodles, fried and grilled items.

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Kaeng Khiao Wan- Green Curry Paste

This recipe is a base for making a fragrant and fresh Thai curry. The paste stores well in the freezer once prepared.

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