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Our Privacy Policy

This privacy policy sets out how Thai Cookbook TV uses and protects any information that you give while using www.thaicookbook.tv.

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Thai Cookbook TV may change this policy from time to time by updating this page. You should check this page from time to time to ensure that you are happy with any changes. This policy is effective from March 15, 2016.

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Chinese Broccoli with Crispy Pork Belly

Chinese Broccoli with Crispy Pork Belly

(Pad Kana Moo Krob)

Try this recipe that includes dark sweet soy sauce and crisp, sweet red chilies instead of the usual hot chili. Chinese Broccoli, a dark green leafy vegetable that is similar to kale, and crispy pork belly slices are slowly stir-fried with garlic and then combined with the other ingredients into a dish that is sweet, dark, sticky and oh so delicious.

Sweet and Sour Eggs

Sweet and Sour Eggs

(Kai Look Kuey)

Try these Thailand-style sweet and sour eggs. They are boiled eggs that have been deep-fried to a crispy brown on the outside, then topped with a delicious sweet and sour tamarind sauce.

Pork Belly and Egg Stew

Pork Belly and Egg Stew

(Moo Palo)

It's called Moo Palo, a rich and flavorful stew. It's prepared by braising pork belly slices in an herb paste made from coriander root, garlic, and black pepper, then simmering them with hard-boiled eggs in a sweet sauce that includes the flavors of cinnamon, star anise, cumin, coriander seed, and Sichuan pepper.

Ginger Chicken Soup

Ginger Chicken Soup

(Tom Khing Gai)

Then you should try this Thailand version of an age-old remedy for whatever ails you. This chicken stew that we call Tom Khing Gai is packed with a healthy portion of fresh ginger root that is slowly cooked together with chicken leg meat, carrots, and onion to create what just might be the most delicious, rich, and warming chicken soup you've ever had.

Basic Red Curry Paste

Basic Red Curry Paste

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The most common red curry is probably Prik Kaeng Ped, the one that most people are talking about when they say Thai Red Curry. But there is also Massaman and Panang, which are also red in color. So what's the difference? Just a a few extra spices added to this basic red curry recipe and you'll have a whole different flavor.

Shrimp in Coconut and Red Curry Sauce

Shrimp in Coconut and Red Curry Sauce

(Choo Chee Goong)

In this recipe we use our own homemade basic curry, so the dish is loaded with beautiful bits of red, brown, green, and yellow color. The flavor is is that of slightly sweetened coconut and fresh lemongrass, kaffir lime, galangal, and coriander root.