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Massaman Curry Paste (Kaeng Massaman)
Massaman Curry Paste is often a favourite as it is a mild curry and wonderful with chicken, beef or pork and potatoes-both sweet and white.
Mixed Seafood Curry (Choo Chee Talay)
This is one of my favourite Thai recipes. I first learned to make it from award winning Thai cooking teacher and athor, Kasma Loha-Unchit 20+ years ago and the recipe as evolved to this it's present one.
Thai Iced Tea (Cha Yen)
Ever wonder how they make that fragrnt Thai Iced Tea? Now you can make this favourite at home. Perfect drink with spicy Thai food!
Cilantro Fish Sauce (Nam Pla Pak Chee)
Spicy and flavourful dipping sauce suitable for fish, eggrolls, salad rolls, and chicken.
Jackfruit Curry (Gaeng Kanun)
This is a traditional Karen Hill tribe recipe using local game, however I use Cornish Game Hens or pork. It is eaten fiendishly hot by the Karens but I have toned it down for Western palates.
Thai-Style Rice Crackers with Persimmon-Chile-Shrimp Sauce
A flavourful appetizer, perfect for a starter for your Holiday Feast.
Ginger Chicken (Gai Pad Khing)
This is a quick chicken stir-fry dish with ginger and chiles. The flavours of garlic and chiles with oyster sauce make for a perfect marriage of Thai flavours.
Thai Ti Wrapped Sea Bass
A delightful ti leaf wrapped sea bass steamed with shitake mushrooms, onions, and carrots with Thai aromatics, served with a Cilantro Nam Pla Sauce.
Black Bean Sauce (Nam Jeem See-eu Dam)
Flavourful dipping sauce often used with
Basic Thai Sweet Chili Sauce
We use this "magic" sauce for many things including barbecued chicken, with sliced cucumbers as an instant salad, for dipping egg rolls, over deep fried whole fish, or the perfect sauce for grilled quail, etc.
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