We use cookies to give you the best possible experience while using our website.
Learn More

Got it!

Subscribe to Receive Our Recipe Mailer

To remove yourself from our Recipe Mailing List, type the random security number and your e-mail address below.

We'll miss you, but you can subscribe again at any time.

Hibiscus Flower Drink

Hibiscus Flower Drink

(Nam Krajiab)

Roselle drink, know as Nam Kra-Jieb, is one of Thailand's most popular herbal drinks. It is made by boiling the dried flowers of the Roselle plant, a type of Hibiscus. The Roselle fruit turns the drink a bright red color and imparts a tart, sour flavor that is similar to cranberry.

Pad Thai

Pad Thai

(Pat Thai)

Pad Thai is one of Thailand's most popular and well known dishes. It's made by pan frying thin flat rice noodles with a unique sweet and sour sauce flavored with tamarind, lime, sugar, and other seasonings, along with shrimp, egg, tofu, peanuts, bean sprouts, and a wide variety of other possible ingredients.

Tamarind Paste

Tamarind Paste

(Makaam Piak)

Tamarind Paste (Makaam Piak) is a soft, thick, and creamy paste made by reconstituting dried tamarind fruit. Once fully dried, tamarind can be kept in a tightly sealed container in your kitchen pantry for a long, long time. If you do a lot of Thai cooking, we highly recommend that you take some home the next time you see it, and keep it on hand so you can make a little fresh paste as you need it.

Crispy Fried Shallots

Crispy Fried Shallots

(Hom Daeng Tod)

Making perfectly crispy and golden brown fried shallots can be a challenge. So many of our Thai recipes call for fast cooking or high heat, but to make your shallots come out just right you need to keep the heat low, and fry them for at least 5 minutes.

Northern Thai Burmese Curry

Northern Thai Burmese Curry

(Kaeng Hunglay)

Kaeng Hunglay, or Kaeng Hung Leh, is a northern Thailand-style sour and sweet curried stew made with pork belly or other fatty pork meat that is quite different from the well known green, yellow, and red Thai curries. Kaeng Hunglay is flavored with Garam Masala, an aromatic blend of spices often used in Indian and Burmese cuisine, and doesn't contain coconut milk. The stew has the warm, sweet flavors of toasted coriander, black pepper, cumin, cardamom, and cinnamon, and a rich and hearty taste.

Pad Thai Sauce

Pad Thai Sauce

()

This recipe for homemade Pad Thai sauce is quite easy to make. Just six easy to find ingredients in the right combination will give your Pad Thai Noodles an authentic Thailand taste.