This simple yet delicious stir fried vegetable side dish made with Pak Boong (ผักบุ้ง; Water Morning Glory; Water Spinach) is one of Thailand's most popular foods. We think it should be on every first-time visitor's MUST TRY list, as it is difficult to find at restaurants in the west. Seasoned with soy bean paste, garlic, chilies, soy sauce, and oyster sauce, the salty-spicy-sour-and-crunchiness of Pad Pak Boong Fai Daeng is great as a side dish or all by itself.
Making your own Thai chili paste, or curry, is an important part of truly learning about Thai cuisine and why it taste the way it does. Thai Red Curry has an amazing blend of flavors and aromas from fresh lemongrass, galagal, kaffir lime, and dry roasted cumin, coriander, and peppercorns. Follow our easy recipe and you can learn to make Phrik Gaeng Ped.
It's easier than you think to make this delicious and satisfying Khao Kha Moo at home. It does take 3 - 4 hours to do up right, but the prep time is really easy. After that it's just waiting and waiting until it is finally done, and you will be rewarded with this most amazingly juicy and flavorful pork meal.
Moo Grob (หมูกรอบ) is Crispy Deep Fried Pork Belly that is usually served as the meat ingredient in one of several different Thai dishes. However, it's so good that some people will just eat it all by itself or with one of our dipping sauces for meat. You can easily make your own Moo Grob at home, and you'll need to make it up first before your try our recipes for Pad Kaphrao Moo Grob, Pad Kana Moo Grob, or Pad Phrik Pao Moo Grob.
Worawut at ThaiCookbook.tv shares this interesting twist on the everyday omelet. Known in Thai as a Kai Jeow Moo Sap, ground pork and other seasonings are cooked inside whipped egg to create a juicy and oily, but oh so delicious side dish.
Learn to make your own Kaeng Kari paste at home. It's easy with this step-by-step recipe. Thai Yellow Curry is probably one of the first tastes that westerners will think of when they talk about the flavors of food in Thailand. Its sweet and creamy richness tends to tone down the overall spiciness of the curry, making it one of the more popular dishes found on restaurant menus outside Thailand.