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Crispy Deep-fried Pork Belly

Crispy Deep-fried Pork Belly ►

(Moo Krob)

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.

Thai Omelet with Minced Pork

Thai Omelet with Minced Pork ►

(Kai Jeow Moo Sap)

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.

Thai Yellow Curry Paste

Thai Yellow Curry Paste ►

(Kaeng Kari; Gang Garee)

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.

Cucumber Relish

Cucumber Relish ►

(Ajaat; Ajad; Achad)

This bright, fresh, crisp, and delicious condiment or dipping sauce is a must have when you are serving satays, but you'll also see it served as a condiment for other foods made with Thai yellow curry as the spice. Click here for the Thai Cucumber Relish recipe.

Yellow Curry with Chicken

Yellow Curry with Chicken ►

(Kaeng Kari Gai)

Kaeng Kari Gai is one of the most commonly known dishes served at Thai restaurants outside of our country. Westerners will find the creamy sweetness of the coconut and the subtle flavors of cumin, coriander, and just a hint of Thai chile very enjoyable.

Yellow Curry with Pumpkin and Pork

Yellow Curry with Pumpkin and Pork ►

(Kaeng Kari Fak Tong)

This delicious curry makes an excellent side dish or a nice meal for lunch. It's made with my homemade kaeng kari paste, so it has a lot of great texture from the lemongrass and other fresh ingredients, but you can easily whip this up in about 20 minutes using a packaged Thai yellow curry paste.