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.
Follow this easy recipe and in under 30 minutes you'll be enjoying the delicious and very authentic flavors of Thailand style meatball snacks. Known in Thailand as Luke Chin (ลูกชิ้นหมู), they are one of our most popular street foods.
Pad Makua Yao Moo Sap is a delicious Thailand-style stir fried plate lunch combining lean ground pork, long green eggplant and sweet Thai basil. It is very easy to make when you follow our step-by-step video recipe.
Learn to make these very special Thailand style pork spare ribs with this easy to follow recipe. Infuse your next plate of ribs with the delicious flavors of lemongrass, kaffir lime leaf, coriander root, galangal, and black pepper.
Pad Prik Khing is a delicious Thai dish made with thin pork belly slices fried together with our strong red chili paste and green beans. It is a classic Thai dish that most people have never tried. You'll love it!
Tom Yum Moo Saam Chan, or spicy and sour soup with pork belly, has all the delicious herbal flavors that you would expect to find in tom yum style soups, combined with rich and juicy chunk of slowly cooked pork belly, cherry tomatoes, whole shallots, and morning glory leaves.
This Thai-style garlic pork recipe is probably one of the easiest stir-fried one dish meals to make. It's topped it with homemade crispy garlic flakes for an extra garlic punch, and the recipe can also be done using chicken breast for people that don't like to eat pork.
Try this soup known as Tom Jab Chai Kradook Moo. It's made with big meaty pork leg bones and a generous quantity of our popular vegetable we call Pak Boong. We also add daikon radish, Chinese cabbage and mushrooms. This soup is not at all spicy. It has a rich, hearty and very delicious flavor.
Try this recipe for Pad Ped. This version is made with sliced pork, but chicken breast or leg meat works out really well too. It's one of our most popular one-dish meals, and it's simply bursting with a rich, herbaceous, and almost medicinal flavor from a variety of exotic roots and herbs.
We highly recommend that you try this amazing soup called Tom Juet Ma Ra. It's made with Chinese bitter melon (gourd) that's stuffed with a delicious seasoned pork. The bitter gourd is slowly cooked in a lightly seasoned broth, with mushrooms and carrots. Many people say that after they eat bitter melon they feel so much better. It's something about the slightly bitter flavor of the gourds when combined with the delicious, almost bland broth. Please try it and let us know what you think.
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.
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.
Known as Moo Hong, it is stewed pork belly made by braising chunks of pork in an herbaceous sweet paste made with garlic, coriander root, black peppercorn, and coconut sugar, then stewing it slowly in a gravy seasoned with dark soy, oyster sauce, and star anise.
Try this Thailand version of the popular Chinese sweet and sour pork. While it has some things in common, like a thick and sweet sauce made with plum sauce, that may be where the similarities end. We take it up just a notch by adding a few Thai Long Chilies, which add a hint of spiciness and an herbaceous layer to the sauce. Try it, you'll like it.
Try this recipe for Moo Dad Deaw, our semi-dried deep-fried pork snacks. They are one of Thailand's most popular appetizers, and this recipe shows you how easy it is to prepare them for your next dinner party or as a great snack for you alone in front of the TV.
Try this one known as Pad Prik Yuak. It's made with our mild green chili, crispy pork belly, and lots of garlic, but it is not spicy at all. It is absolutely bursting with flavor, and just takes a few minutes to prepare.
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.
Worawut's easy to follow recipe shows you how to make a delicious pot of Thai style soup. It's great for breakfast and on cold winter nights. Infused with the flavors of lemongrass, ginger, and coriander, the soothing broth can be a welcome change from spicy hot stir-fries.
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.
Worawut's recipe for Pad Kan Moo is very easy to whip up as a great side dish or over rice for a delicious one-plate lunch.
Pad Kaprow is probably one of the most popular dishes in Thailand. It's a spicy stir fried dish made with chopped pork, basil, chilies, and garlic, and it's perfect for a one-dish meal over rice or as a side dish at a family style dinner.
This easy to follow recipe shows you the best techniques for making your satay taste and look the way they do in Thailand. Prepare these delicious pork or chicken satays and serve with either peanut sauce, cucumber relish, or both.
Even if you are normally not a fan of fried rice, you should give Worawut's recipe for Thai-style fried rice a try. The main difference between Thai fried rice and Chinese (American) fried rice is that we usually use a little Thai hot chili to spice it up.
Mo Yang Nam Tok is a Thai meat salad made with grilled pork loin steak that has been thinly sliced. The Steak is heated with a little water, seasonings, ground rice, and herbs to make a thick salad dressing. We mix in a whole lot of fresh mint, cilantro, shallots and green onion to make a delicious salad.
One Thai food group that is often overlooked by westerners is salad. Of course most of you are familiar with Som Tom, our delicious green Papaya Salad, but did you know that we have a delicious minced meat salad call Larb?
Try my Pad Prik Gaeng Moo Grob (Stir-fried Red Chili with Crispy Pork Belly). It is a spicy and herbaceous meal that has an amazing blend of flavors and aromas from fresh lemongrass, galangal, kaffir lime, and dry roasted cumin, coriander, and peppercorns. Our homemade Prik Gaeng Ped is quickly fried together with Crispy Pork Belly slices, green beans, carrot, sweet chili, baby corn, and cauliflower, and of course a huge handful of Thai sweet basil. Let me show you how to whip this up in less than 10 minutes.
Moo Grob is crispy, deep-fried pork belly. Pad Prik Pao Moo Grob (ผัดพริกเผาหมูกรอบ) is a delicious Thai stir-fried one dish meal, but it can also be served as a main dish when served with other foods at a family style meal. It's made with nam prik pao, a delicious sweet and smokey Thai chili paste.
This video recipe teaches you the step by step process for cooking great Panang curry at home. Watch our restaurant perfected recipe cooked in a modern western-style home kitchen so you can easily recreate this excellent Thai dish for your family.
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.
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.