Thai Food Online

Originally from Bangkok chicken wrapped in pandan leaves is a popular starter in most Thai restaurants around the world. The pandan leaves give a vibrant aroma as well as keep the fried chicken juicy and moist inside. These are guaranteed to be a hit with your dinner guests as they taste as good as they look. Usually the pandan leaf is used to make desserts in Thailand, however here its fragrant smell combined with the bite sized fried chicken inside it make an ideal party hors-d'oeuvre. Pandan leaves are also used as a natural food colouring agent and as well as to make food fragrant, such as  pandan essence . The pandan plant is found growing all over Southeast Asia and is commonly used to flavour  Jasmine rice . For those who have never eaten this before, it can be quite a challenge to figure out whether the pandan leaves are actually meant to be eaten or not? The simple answer is no, as these wiry leaves will certainly not add anything to your palette!

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...

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 diff...

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.

Oliang Coffee Mix (454 g) by Pantai The unique Thai coffee drink known as "oliang" is a blend of coffee, sesame and corn served over ice. Oliang preparation is a unique process and you can see particular Thai coffee street vendors in Thailand doing it so fast you'd think they can do it with eyes shut. Thai Coffee Preparation: What You Need (in addition to the coffee). 1. One stainless muslin filter 2. Two small saucepans or extra-wide cups with handles 3. One container full of boiling water Step 1. Place 2 tablespoons of coffee in stainless muslin filter (filter is seen below in his left hand). Position the filter over saucepan or wide cup and pour about 10 oz boiling water through filter. Then lift the filter, let drain and quickly move filter so it's over another saucepan or wide cup. Step 2. Pour the liquid coffee back through filter and into saucepan. Then lift the filter, let drain and quickly move filter so it's over the other saucepan or wide c...

Spicy and salad are generally two words which are not found in the same sentence. In Thai cooking, the nation’s spicy salad is called som tam, or sometimes som tum . It is derived from Laos to the north of Thailand from a dish called tam mak hoong or the Cambodian version is known as bok l’hong. The salad is made from the unripe core of a papaya using a special tool which takes three strips of the fruit at a time. The end result is spaghetti like noodles of papaya. Thai cuisine typically has four main tastes that are present in nearly all dishes. The heat comes from the chilli, the salty fish sauce, the juice of a lime and to counteract the flavours, palm sugar is also added. What is often served up as a side dish or as an accompaniment to noodles and vegetables, som tam gives a refreshing taste with the zing of some hot chillies. Added peanuts, crab (padaek) or dried shrimp are nearly always found in som tam, but in Isaan the crabs are usually raw, meaning the government tries to...

Whereas back at home you would tend to grab a slice of toast, a cup of coffee or maybe some fruit, in Thailand breakfast meals are very similar to those of the rest of the day. Taking a morning stroll throughout Thailand will reveal small family run restaurants and market stalls opening and dishing out bowls of rice and noodle dishes. One of the most common meals eaten in the morning is Khao Tom. Khao Tom is a Thai soup that is made from rice. It is always savoury and often flavoured with vegetables and meats such as pork and sometimes shrimp. Noodle soup is also eaten for breakfast and for other meals throughout the day. The soup is very simple and is usually made with chicken stock, dry noodles, vegetables such as spring onion and contains meat such as pork and chicken. Soups are then flavoured with soy sauce and herbs such as coriander. They do vary slightly depending on the vendor. Another item that is usually eaten for breakfast is Chok, which is a Thai style porridge. Whereas...

Thailand is famous for its food. The unique blend of flavours, which abuse the palette, keeps tourists coming back for more. In addition to the spicy curries and flavoursome dishes, there is an obscure, some Westerners say at least, side dish or snack that is sold at Thai local markets. Many areas around Thailand sell insects, which have been deep fried. Typically, it is grasshoppers, crickets, silkworms and bee larvae which are found. At the local markets, there are metal dishes with thousands of insects piled high. They smell fantastic, look weird and yet can be fairly nutritious. It is generally said that the taste is akin to popcorn or prawns. The Thais deep fry them with kaffir lime leaves, garlic and chilli, which transforms the snack into a tasty dish. Normally, insects are fairly bland, that is why the locals cook them with other ingredients, but also they use them as a crunchy addition to soups, especially in Isaan, which is in the north east of Thailand. A typical insect ...

Rick Stein's Hainanese Chicken Rice Recipe In Rick's own words : "This chicken rice, like babi guling, the slow-roasted pig from Bali, is a dish I would cross continents for. It appears in various forms all over the Far East, especially Malaysia and Singapore. There are people who wouldn’t let a day go by without a plate of chicken rice, and I can perfectly understand why. It’s the moistness of the chicken that gets to you; that and the texture of the rice, made silky by first being fried in some of the chicken fat from the cavity of the bird." View this delicious recipe ...

Rick Stein's Beef Massaman Curry In Rick's own words : "I found this curry at the hotel I was staying at during filming, the Royal Orchid Sheraton on the Chao Phraya river in the centre of Bangkok. The Thai restaurant there, called Thara Thong, was unexpectedly good, and I say this because you don’t usually expect to find a really good restaurant in a giant hotel catering for international conferences. The chef was very much a home-style cook specializing in royal Thai cuisine, albeit with a no-nonsense head-chef demeanour about her. The mussaman curry is the Thai version of the Muslim curries of northern India, made really special by the use of fish sauce, shrimp paste, lemongrass and palm sugar, but the element I find beguiling is the black cardamom, which gives the curry a delightfully smoky flavour." View this delicious recipe ...

Perfect for barbeques, these Thai sausages originally from the north-eastern area of Issan bring a unique, fragrant taste. It can be a meal in itself as the combination of pork and sticky rice is quite rich, and delicious! If you don’t fancy making a traditional Thai sausages as piping the sausage into it’s casing can be quite a tricky (and messy!) job, you can also make meat patties or small burgers with this recipe. Thai Sausages (Sai Grog) Ingredients for Thai sausages (for four people): Minced Pork (150g) Sticky Rice (½ Cup) Galangal (50gms) Lemongrass (50gms) Thai Garlic (5 cloves) Thai Coriander Roots (3) Thai Green Chillies (5) Kaffir Lime Leaves (4) Thai White Pepper (½ tablespoon) Fish Sauce (2 tablespoons) MSG (1 teaspoon - optional) Salt (1 teaspoon) Cooking Time: About 2 hours. Method:Cook the sticky rice by soaking it in hot water for about an hour, and then steaming it in a Thai rice steamer for 10-15 minutes. Then let it cool down.Pulverise the garlic using a pestle an...

Banana Leaves Enhance Fish Dishes Summer means serious grilling for many of us. Stores are filled with all sorts of barbecue gizmos and gadgets, but I think simple is better -- so how about an easy cookout this Sunday? You still need to man the grill, but you won't be stuck there all day. Grilling fish in banana leaves has been around for centuries. The leaves not only look beautiful, but lend a subtle aroma and a taste of tea and anise that complement fish. The leaf protects the fish as it grills and keeps it moist. If your fish is fresh and/or very delicate, either use an oiled fish cage or place a piece of banana leaf over your grill. Cook the fish right on the leaf (instead of tin foil). The leaf will turn fragrant and will brown as you cook. You can go minimal and season the fish with salt, pepper and a dash of olive oil, or coat it with an exotic spice paste. Then just wrap the leaf around it. Wrap the packet in aluminum foil to keep the outer leaves from burning. Banana lea...

New recipe added to our website: Chicken And Cashew Nut ( Gai Pad Med Mamuang Himaphan ) Thai Chicken and Cashew Nuts is one of many stir fry dishes that came to Thailand via the Chinese. Cashew chicken is a simple stir fry recipe that is easy to make, plus healthy and delicious. The finest cashews in the world are grown in Thailand, mainly on the island of Phuket. Mamuang himaphan means cashew nut but there is an interesting translation. Himaphan's original meaning refers to the Garden of Eden, and the cashew nut looks like a small mango. » view recipe …

New recipe added to our website: Thai Seafood Salad ( Yam Talay ) Yum means mixture of different flavors, often associated with a salad, Talay means seafood. This mixed seafood salad, Thai-style, is a winner. It can be made with any combination of seafood you have on hand. Perfect for the summer, this popular Thai Salad is both healthy and easy to make. Every bite of this sumptuous seafood salad offers a taste-explosion of Thai flavors! While nearly every nation bordering an ocean has its own type of seafood salad, you'll definitely find this Thai version to be one of the best! Makes a great appetizer or side dish. » view recipe …