Keang Som (orange sour), a mild curry is the perfect introduction to Thai curries. It is quick and easy to make with only a few minutes preparation time needed including making the curry paste.

This is a special Thai summer salad as this is when the Winged Beans are in season.

Nam Prik Ong is a Northern Thai Dipping Sauce of pork in a spicy tomato sauce. Nam Prik Ong is usually served with Sticky Rice and a selection of fresh vegetables.

Shan food is similar to Burmese and Thai with many thick curries made with Thai style pastes that also include some dried spices. This Shan Chicken Curry is a wonderful introduction to some of my favourite dishes of Mae Hong Son.

The word kaeng (pronounced 'gang') means two different things: one is a stew like dish,

The perfect condiment for those who love some heat. I like using smoked chiles with the catfish for a very special flavour.

I learned to make these Isan sausages called Sai Grog Tod from the Colonel I. F. K. Philpott and his lovely wife Muoi Khuntilanont in Korat (Ubon Ratchashima)in the mid 1990's. They have been a family favourite ever since.

Green Mango Dip or Nam Prik Ma-Muang is one of my favourite Thai dips especially for seafood in the summer. It is a very popular dip to accompany cold beer Singha as friends and family gather to chat, laugh and enjoy themselves as is a popular Thai culture custom.

This popular Thai-Indian street food is the perfect appetizer of lunch offering for you and your family and friends. The sweet-hot savoury bread is a great textural compliment to the savoury chicken curry served on top. Perfect with an ice cold Singha beer.

This Thai salad is similar in concept to such dishes as yam nuea or yam mu (beef or pork salads). This salad is perfect for a special party, especially for a wedding. Many of the ingredients have special meanings of luck and wealth for a couple.