This Thai dessert is unique as it is meant to be served warm whereas Thai desserts are usually served cold. The consistency of the balls are almost powdery and a bit like Japanese desserts. Two different versions are presented here, one basic and the another, similar, but using pumpkin in the ingredients to create a vivid orange colour and rich flavour.
Cendol is a traditional dessert originating from Southeast Asia which is popular in Indonesia, Malaysia, Myanmar (where it is known as mont let saung), Singapore, Vietnam, and Thailand.
If you love seafood and want to experience the diverse flavours and textures of Thai cuisine then you cannot afford to skip Chuchi pla. Fish in dried red curry (chuchi pla) is rich and little bit hot but great with rice and good for dinner. It looks hard to do, but it really is easy with just a few steps.
This scrumptious recipe for Thai corn fritters is a real vegetarian treat, made with corn, tofu, and a variety of vegetables. The corn fritter batter takes only minutes to stir together, then just drop spoonfuls into hot oil and fry for a few minutes. An easy treat that is terrific as an appetiser, snack, or finger food for a party.
Green Curry is a variety of curry in Thai cuisine. The name green curry derives from the colour of the dish, which comes from fresh Thai basil and green chillies. The sweet in the Thai name (wan means sweet) refers to the particular colour green itself and not to the taste of the curry.
Gaeng Panang curry is a nice creamy curry that goes well with chicken, is simple to make and not too time consuming.
Panang curry takes it name from the city island off the West coast of peninsular Malaysia, Penang, or Pulau Pinang in Malay. This type of curry is richer, sweeter, and creamier than the more herbal Thai red curry or green curry, making it very popular.
Stir-fried Chicken with Cashew Nuts is a popular dish on the menu of Thai restaurants around the world. This easy recipe will bring the flavours and texture of the meal to your dinner table.
Yellow Thai chicken curry, seen as Gang Garee Gai or Kaeng Kari on English menus, is one of the most fragrant and hearty curries in Thai cuisine. The essence of making Thai curries is to heat the thick creamy part of the coconut milk until the oil and milk separates, and then frying it with curry paste until it becomes fragrant.
This is a great warming chowder that you can make a meal out of by itself. Just serve the soup over a mound of cooked jasmine rice.
This recipe, which is equally delicious made with seafood or chicken, is traditionally steamed in a dish made from (or lined with) fresh banana leaves. If you can’t find any, line a baking dish aluminium foil.
Yellow curry is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as yellow curry in Western countries but is a different blend of spices from Thai yellow curry.
The flavouring for Massaman curry is called Massaman curry paste (nam phrik kaeng matsaman). The dish usually contains coconut milk, roasted peanuts or cashews, potatoes, bay leaves, cardamom pods, cinnamon, star anise, palm sugar, fish sauce, chilli and tamarind sauce.
This Thai curry is unlike many of the Thai curries that you will be familiar with. Jungle curry contains no coconut milk since no coconuts grow in the jungles of northern Thailand. It was also originally prepared from wild boar but these days it is mainly prepared from pork or chicken.
Kaeng Som is made from a type of red curry paste, which could be made from dried chillies as well as from fresh chillies. Kaeng Som can be made with any kind of fish but most prefer crustacean seafood; shrimp usually the most available and affordable. Any white fish works wonderfully. Kaeng Som is considered spicy by central, northern and north-eastern Thai people and is a regional specialty of southern Thailand.