Thai Food Online

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...

One of the secrets to Asian cooking outside of Asia is that the freshest, most authentic Japanese ingredients are used to make the best meals possible. Thai foods are known worldwide for their diversity of ingredients, complex flavor, delicate and intricate spiciness and fabulous fragrance. Many Thai and Japanese restaurants get business off the street on their food’s aroma alone. In cities such as New York, London and Frankfurt Asian food is incredibly popular and growing in demand. Weekend workshops in all major cities in the western world are available to those who want to learn to make the most popular Asian foods. What most of these workshops lack is high quality, authentic ingredients! Thai and Japanese foods, while distinctly different, do share many of the same fresh herbs, spices, fruits and vegetables that simply aren’t grown in the western world. To find ingredients isn’t easy. The international foods aisles in most supermarkets do have basics, but can’t possibly stock ...

What do we know about curry? Ask any foreigner of Western origin this question and the standard answer will be along the lines of: “It’s from India and it’s really spicy.” While the cuisine of Southeast Asia does lend a degree of inspiration from India, their adaptation of this globally popular dish is breath-taking and utterly mouth-watering. With coconut palms adorning just about every beach front and garden from north to south, the creamy juice of coconuts have become a great part of curry preparation here. When arriving for the first time in Thailand, the incredible selection of delicious curries can very much be the portal through which the unaccustomed palate can travel to the enjoyment of the rest of Thai cuisine ! So, what exactly does this mean? To be fair, while the menu of Southeast Asia is perhaps the most interesting, complex, fresh and colorful cuisine in the world, many people from abroad struggle with the unique and often pungent flavors typical of this food. The widesp...