Thai Food Online

Tom Kha Gai is a spicy coconut flavoured chicken soup, one that is popular with both Thais and people visiting the nation of Thailand. Tom Kah Gai is very similar to the Thai national dish of Tom Yum , and the process involved in preparing both dishes is almost identical. The major difference between the two is that Tom Kha adds coconut milk to the soup, making it creamier, and slightly sweeter. The spices and seasoning used to make Tom Ka Gai include onions , garlic , ginger , lemon grass , kaffir lime , coriander , lime juice, fish sauce , chillies and soy sauce . Most of these herbs and spices will be mixed together using a mortar and pestle to make a paste, only the lemon grass, onions and ginger will be added in larger pieces. Some Thai chefs will use a mixture of coconut milk (purchased in cartons) and coconut juice (fresh from the coconut) to make Tom Ka Gai. The reason for this is simply due to the exceptional flavour produced by using fresh coconut juice. However, us

Tom Yum  can be considered the national dish of Thailand. It is eaten everywhere by every person, and is a firm favourite with tourists as well. Tom Yum is usually ordered with shrimp (Tom Yum Kung) but can also be made with other types of seafood, chicken, pork, or even tofu. The soup is thin, and has a hot and sour flavour. It is eaten with rice, and will often be accompanied by a variety of side dishes. One of the most popular side dishes ordered with Tom Yum Kung is Tod Num Kung (friend shrimp cakes), which are then dipped into the soup itself and eaten. Tom Yum shares almost all ingredients with Tom Kha, another popular Thai soup dish, although unlike  Tom Kha , Tom Yam does not have coconut milk added to the soup to thicken it and give it a creamier taste. Herbs and spices added to the broth include chilli, fish sauce, galangal, kaffir lime and lemon grass, and these each add to the distinctive Tom Yum flavour in their own way. The real trick to making the best

A trip to the Khaosan Road in Bangkok will prove just how popular Pad Thai is with foreign visitors, and the reason for this is very simple. It is an entirely non-threating dish in every way, no chillies, no strong herbs or spices, just simple fresh ingredients, blended together with that classic Thai attention to flavour. No other dish is eaten more frequently by visitors to Thailand. Fortunately, for those who find themselves craving this classic take on fried noodles once they leave the Kingdom of Thailand, the dish is extremely easy to prepare, and all ingredients required should be easy to find anywhere in the world. Pad Thai is always eaten as a meal in its own right, with no extra side dishes, it is very filling, and no other food is required to turn it into a major meal. It is always served with a portion of fresh salad and a handful of fresh bamboo shoots. In many restaurants it will be served in a basket, which has been woven from a type of large turnip w

We are re-designing our recipe pages. Have a preview of the first recipe to undergo a makeover! Thai Green Curry Recipe   Gaeng Khiao Wan Gai   or to give it an English name,   Green Curry with Chicken , is one of the most popular dishes in Thailand. Almost every visiting tourist will encounter Green Curry, as it is found on every restaurant menu in one form or another. Green Curry tends to be one of the more fiery curries cooked in Thailand, on par with   Red Curry (Gaeng Phed) , but not as spicy as   Wild Curry (Gaeng Pa) . The spiciness is derived from both the chilies used in the dish, and the   Green Curry Paste   which forms the basis of the preparation. Usually the curry paste will be purchased pre-made, although the paste itself will have been made fresh by the person selling it, and the overall taste of the curry depends very much on how this paste was made. A good curry paste makes a good curry; it’s as simple as that. The major difference between Green Curry and oth

Noodles With Thai Fish Curry Sauce ( Kanom Jeen Namya ) A dish most commonly known in the northeastern Isan region of Thailand,   noodles with Thai fish curry sauce style of food is traditionally served in large quantities for whole families. Variations can be seen in the way minced chicken is used instead of fish, or how some people prefer a vegetarian alternative with crunchy vegetables and alternative to fish sauce. A very versatile choice of food,   Kanom Jeen Nam Ya   is often served with a side dish of vegetables consisting of pickles sour mustard, bitter melon,   water spinach(morning glory)   and plenty of   green beans   and beansprout, which are mixed into the noodle and sauce to create a smooth yet crunchy combination of flavours. View Recipe...

Thai Yellow Curry A dish with a strong southern Thai influence originating from the large Muslim population that occupy the far southern islands of Thailand. With a rich texture and distinct aroma, the Thai yellow curry is a popular late afternoon or evening meal. Variations to the curry can differ from choice of ingredients as many of those who live near the beautiful sands of south Thailand prefer to place seafood in their curry. Green or red pepper as well as bamboo slices may also be placed into the curry for added texture.