AUTHENTIC THAI RECIPES
Scroll down or use the search bars to explore my recipes, select a meal, and follow my easy cooking instructions to enjoy the authentic flavors of Thailand in your kitchen.
Thai Coconut Pancake Recipe | Khanom Krok
Dive into the heart of Thailand's culinary heritage with our cherished family recipe for Khanom Krok - Thai Coconut Pancakes! Experience the genuine flavors of Southern Thailand in every bite of these delectable coconut-infused delights.
Full Cooking Tutorial |Thai Coconut Pancakes | Khanom Krok
Khanom Krok | Thai Coconut Pudding or Thai Coconut Pancake
Ingredients for Khanom Krok Batter:
- 400 grams rice flour (14.1 oz)
- 3 cups coconut milk
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 4-5 tablespoons vegetable oil (for greasing the Khanom Krok pan)
Ingredients for Khanom Krok Topping:
- 2 cups coconut cream
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 1 1/2 tablespoons rice flour
Step 1: Prepare the Khanom Krok Batter
1. Mix rice flour, sugar, and salt together.
2. Gradually pour in coconut cream while continuously stirring to incorporate the ingredients.
3. Stir the mixture continuously until well combined. Let it rest.
Step 2: Prepare the Coconut Topping
1. In another mixing bowl, combine granulated sugar, salt, and rice flour.
2. Gradually pour in coconut cream while stirring continuously until well combined. Let it rest.
Step 3: Making Khanom Krok and Serving
1. Use a cloth or coconut husk dipped in vegetable oil to grease the Khanom Krok pan thoroughly. Heat the pan over medium heat.
2. Gradually pour the Khanom Krok batter into the molds, filling them to 3/4 full, leaving a little space at the edges for the coconut topping.
3. When the edges of the batter start to set slightly, pour the coconut topping into each mold, making sure not to overflow. Cover the pan and let it cook for a moment.
4. Wait until the edges of the Khanom Krok start to become crispy and brown. Then, use a spoon to remove them from the molds and serve.
Family Tips and Memories:
- Mom's Tip: Pour less topping to avoid overflowing the molds. Watch for small bubbles, which indicate the Khanom Krok is cooked perfectly. When my mom checked the cooking initially, she suggested pouring less topping and watching for bubbles to ensure perfect cooking.
- Grandma's Legacy: My grandma used to make and sell Khanom Krok at the weekend morning market when my dad was a child. This treat holds nostalgic memories of his childhood. When my dad inspected, I jokingly offered him a piece for 20 baht. He replied he'd need more pieces for that price. We shared a laugh over the effort put into this special batch.
Enjoy your homemade Khanom Krok! 🥥
Thai Deep-Fried Sea Bass served in Betel Leaves | Mieng Pla Ka Pong |เมี่ยงปลากะพง
Deep-Fried Sea Bass in Betel Leaves, also known as Mieng Pla Ka Pong (เมี่ยงปลากะพง). This traditional Thai appetizer is a perfect harmony of crispy sea bass fillets, fragrant herbs, zesty lime, and a savory palm sugar sauce, all embraced by peppery betel leaves.
View my cooking tutorial below:
Deep-Fried Sea Bass in Betel Leaves | เมี่ยงปลากะพง (Mieng Pla Ka Pong)
Preparation time: 20 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients:
- 500 g sea bass, filleted and cut into 1-inch cubes (18 oz)
- 1/2 cup frying flour/all-purpose flour/tempura batter flour (2 1/2 oz)
- 1 liter deep-frying oil
- 2 tbsp fish sauce
- 4 tbsp palm sugar
- 1/2 cup roasted peanuts (2 1/2 oz)
- 1/2 cup ginger, diced into 0.5 cm pieces (2 1/2 oz)
- 1/2 cup lime, diced into 0.5 cm pieces (1 1/2 to 2 limes) (2 1/2 oz)
- 1/2 cup shallot, diced into 0.5 cm pieces (2 1/2 oz)
- 1/2 cup shallot, sliced (for deep-frying) (2 1/2 oz)
- 3-4 bird's eye chilies, chopped
- 3-4 stalks of lemongrass, finely sliced
- 20 betel leaves
Cooking Instructions:
1. Prepare the Fish:
- Fillet the sea bass and cut it into 3/4 to 1-inch cubes.
- Mix the fish cubes in the flour, toss until well coated, and set aside.
2. Fry the Shallots:
- Heat the oil for deep-frying to 150°C (300°F).
- Deep fry the sliced shallots until they become golden brown.
- Remove the shallots from the oil and drain the excess oil on paper towels.
3. Fry the Fish:
- Use the same deep-frying oil, but make sure the temperature has risen to 160°C (320°F).
- Fry the fish fillets until they turn light golden brown, which should take about 3-4 minutes.
- Remove the fillets from the oil and rest them on an oil strainer to maintain their crispy texture.
4. Make the Sauce:
- Melt the palm sugar in a low-warm pan for about 2 minutes.
- Add the fish sauce and mix well. Let it cool down.
5. Prepare the Herb Salad Mix:
- Mix the diced ginger, lime, shallot, lemongrass, chilies, and peanuts together.
- Pour the sauce mix over the herb salad mix.
Plating:
1. Place the fried fish fillets on a serving plate.
2. Pour the herb salad mix over the fish.
3. To serve, fold the betel leaf into a cone-like shape and fill it with a bite-sized portion of the fish and herb salad mix.
Enjoy your Deep-Fried Sea Bass in Betel Leaves! 🐟🌿
Authentic Thai Green Curry with Beef | แกงเขียวหวานเนื้อ
What sets this recipe apart is the insider tips and tricks that will help you take your cooking skills to the next level. From choosing the right ingredients to mastering the art of Thai curry, you'll learn all the secrets to creating the perfect Thai Green Curry with Beef.
Video tutorial
Thai Green Curry with Beef | แกงเขียวหวานเนื้อ
Master the Art of Thai Green Curry with Beef: Insider Tips and Tricks for Perfecting Your Recipe!
Preparation time: 20 minutes
Cooking Time: 15 minutes
Serves: 4
Ingredients:
- For the Curry:
- 1 kg beef (2.2 lbs)
- 1 cup sweet basil
- 6-7 kaffir lime leaves
- 1 1/2 tbsp palm sugar
- 1 1/2 tbsp fish sauce
- 1 liter coconut milk (34 fl oz) *(you can add 250 ml water if needed, e.g., if your coconut milk is too thick or you’d like to add more vegetables to the curry)*
- 500 ml water + 500 ml coconut milk for beef braising (17 fl oz + 17 fl oz)
- 180 g eggplant, cleaned (6.3 oz)
- 60 g pea eggplant, cleaned (2.1 oz)
- Optional: Additional vegetables like bamboo shoots
- Garnish: Finely sliced red chilies
- For the Paste:
- 1/2 cup chopped lemongrass
- 1/2 cup chopped Thai shallot
- 1/4 cup chopped garlic
- 1 1/2 tbsp chopped galangal
- 1 tbsp kaffir lime rind (from 1 whole fruit)
- 5 green spur chilies (peppers) or 80 grams (2.8 oz)
- 6 medium (2 inches long) green bird eye chilies
- 1-1 1/2 tbsp shrimp paste *(recommend 1 tbsp for store-bought shrimp paste)*
- 2 spice spoons roasted cumin seeds (before grinding)
- 2 spice spoons roasted coriander seeds (before grinding)
- 2 spice spoons white peppercorns (optional, if you’d like to lift the taste of spice)
- 2 coriander roots (optional, if you’d like to raise herbal aroma)
- Notes:
- No sea salt added in the paste as salt is used when braising the beef, and the fresh shrimp paste already has a good balance.
- Spice spoon is 1 ml of capacity
- Optional: 5-6 leaves of blanched sweet basil if you are not happy with the green color
Instructions:
1. Brown the Beef:
- Start by browning the beef in a pot with a little bit of oil. Add a few pinches of salt and continue cooking until all the liquid from the beef has disappeared and the beef has turned a nice brown color with a glaze.
2. Braise the Beef:
- Add 500 ml coconut milk and 500 ml water to the pot to braise the beef over medium heat. Turn the beef from time to time to ensure it does not burn at the bottom of the pot. Braise until the liquid has reduced to a glaze.
3. Prepare the Paste:
- Grind and pound the cumin seeds, coriander seeds, and white pepper.
- Chop the lemongrass, galangal, kaffir lime rind, Thai shallot, garlic, long green pepper, and coriander root (if using).
- Pound the hard ingredients first, such as galangal and lemongrass, then add the remaining ingredients.
- Once the mixture becomes a fine paste, add the ground spices and finish pounding with the shrimp paste. Set the paste aside.
4. Prepare the Vegetables:
- Cut the eggplants and soak them in saltwater to prevent oxidation.
- Pick out the tops of the pea eggplants and soak them in saltwater as well. Additional vegetables like bamboo shoots or coconut shoots can also be added.
5. Cook the Curry:
- Heat a little cooking oil in a pan over medium to low heat. Add the paste and fry it, adding a few tablespoons of coconut milk to add some more fat and liquid into the pan to prevent burning or sticking.
- Add palm sugar at this stage to help harmonize the taste and prevent bitterness. Stir fry until fragrant, about 3-5 minutes.
- Add the braised beef to the paste, ensuring to deglaze the pan with a little water and add it to the curry. Turn the beef in the paste to coat each piece.
- Gradually add coconut milk to the pan to keep the bottom from drying and burning. The green color should appear nicely separated.
- Add eggplants and pea eggplants, turning them to absorb the curry flavor for about 2-3 minutes, then add more coconut milk gradually until it covers the beef and veggies.
- Let it boil, add 1-2 tbsp fish sauce, stir, and taste. Adjust seasoning if needed, then top with sweet basil and torn kaffir lime leaves.
6. Serve:
- Rest the curry for about 5 minutes before serving.
- Garnish with some sliced red chili.
- Serve with steamed rice or fermented rice noodles.
Enjoy your delicious Thai Green Curry with Beef! 🥘🍚
Banana Wrapped in Coconut Sticky Rice Recipe | Khao Tom Mud
Khao Tom Mud Recipe (serve 20-25)
2 kg (4.4 lbs) sticky rice (soaked 2 hours)
2 liters (67 fl. Oz) coconut milk
2 Tsp salt (mix with the coconut milk)
150 g (5.2 oz) brown sugar
400 g (14 oz) boiled white kidney bean
30 cultivated bananas
Banana leaves cut into 120 8x6 inch wraps (sun dry the whole banana leaves for about an hour after you cut them from the tree)
Bamboo string, banana trunk fibers or alternatively kitchen twine
Steamer
Thai Sweet & Sour Pork | Phad Priew Wan
Thai Sweet & Sour Pork Recipe (serve 4)
400g (0.9 lbs) Pork Tenderloin (alternatively Beef or Chicken as per preference)
1/2 Pineapple
1/2 Cucumber (Sliced 1cm thick)
1 Yellow onion
1 Garlic
3 Spring onions
1 Tomato
1 Red spur Chili
4 tbsp Tamarind Puree
1-1 1/2 tbsp Palm sugar
2 tbsp Fish Sauce
1 1/2 tbsp Oyster Sauce
2 tbsp Cooking oil
Green Papaya Salad | Som Tum Thai
Green Papaya Salad Recipe (serve 2)
250g / 1/2 lb Papaya (julienned/shredded)
7 Bird’s eye chilies
5 cloves of Garlic
1-2 tomatoes (quartered)
1-2 Snake beans (tear into bite size pieces)
3-4 tbsp Lime juice (2 lime)
3-4 tbsp Fish sauce
3 tbsp Palm sugar
1 tbsp Tamarind puree
3 tbsp Dried Shrimp
Notes:
I added more fish sauce and lime juice off camera in the instruction video because the balance wasn’t right. In the video I use 2 tbsp lime juice and 2 tbsp fish sauce but I later had to almost double the amount. Please use 3-4 tbsp each of fish sauce and lime for this recipe.
It is worth mentioning that the Papaya must be young and green, and not ripe for this dish. When selecting the fruit in the market you should pick the greenest and hardest among them.
When serving raw vegetables you must always pay attention to hygiene and make sure to rinse ingredients properly before preparing the food.
Khao Soi Recipe
This is my mouth-watering Khao Soi Recipe. In the instruction video I am making this Thai coconut chicken noodle soup, or Khao Soi, together with Chef Goff at Ananatara Rasananda Resort on Koh Phangan. This is authentic Thai cooking at its finest.
Khao Soi (serves 4)
4 servings Egg noodles
3/4 lb of Chicken legs (deboned)
1/2 cup of chicken stock
1 cup coconut cream
2 tbsp Khao Soi curry paste
2 tbsp palm sugar
2 tbsp fish sauce
1/2-1 tsp black soy sauce
1 tsp curry powder
1/2 tsp curcuma powder
2 spring onion /scallion
2 shalotts
2 pieces of pickled cabbage
1/2 cup Cooking oil
1 tbsp dried chili flakes
Here’s a link to my Chili oil video tutorial and recipe
Thai Tiger Prawns in Red Curry Coconut Sauce Recipe | Chu Chee Goong
Chu Chee Goong is one of my favorite Thai foods. Perfectly seared fresh Tiger Prawns in combination with a rich and creamy Thai Red Curry Coconut sauce and a sprinkle of fragrant Kaffir lime leaves represent perfection to me.
Chu Chee Goong Recipe (serves 2)
6 whole medium to large size Tiger Prawns (ideally fresh)
Cooking oil
2 tsp Red Thai Curry Paste
1/2 cup Coconut Cream/Milk
2 tsp Fish sauce
2 tsp Palm sugar
4 Kaffir lime leaves (2 in the curry and 2 for garnish)
Red spur chili for garnish
Thai Massaman Curry Paste Recipe
You will love our original and authentic Thai Massaman Curry Paste recipe.
Massaman curry Paste Recipe (serves 4)
30 g Shallot
15 g Garlic
1/2 tsp Sea salt
2 tsp Shrimp paste
1 Coriander root
15 Black pepper corn
7 Red dried chilies (big pieces)
5 g Galangal
5 g Lemongrass
2 g Coriander seed
1/2 g Cumin seed
1 pcs Mace
1/2 g Cinnamon
1 Cardamom seed
6 pcs Clove
1/2 g Nutmeg
Drunken Seafood Recipe | Pad Kee Mao
A plate of "Drunken Noodles" is the ultimate Thai hangover cure. This volcano-spicy dish will bring you back to life if you had too much Mekong whisky the night before. Where I come from we serve it on rice but you can add rice noodles in the pan towards the end if you prefer it Bangkok street food style.
Pad Kee Mao Seafood Recipe (serves 4)
2 tbsp Cooking oil
6 cloves of Garlic
6-8 Birds Eye chilies
100gr Squid*
100gr Prawns*
6 Blue Mussels or similar*
1 tbsp Seasoning Soy Sauce
1 tbsp Oyster Sauce
1\2 tbsp Fish Sauce
2 Red spur chilies (sliced)
2 finely sliced fingers of Wild Ginger (IMPORTANT NOTE: Do not use normal Ginger. If you can’t find wild ginger then you should omit ginger entirely).
1 cup Holy Basil leaves
2 Kaffir lime leaves (shredded)
1 twig of fresh Thai pepper corns
*You can substitute seafood with chicken.
Thai Shrimp Cake Recipe | Tod Mun Goong
Thai shrimp cakes are my childhood favorite food. As a kid I always asked my parents to order me shrimp cakes. This dish is loved by children and adults alike - and its a perfect non-spicy introduction to Thai food or a party-food for those sensitive to chili and heat but who still want to enjoy Thai
Tod Mun Goong Recipe (serves 4)
1l (33 fl oz) Cooking oil
200gr (0.5 lbs) Shrimp/Prawns
200gr (0.5 lbs) Minced pork
1 egg
1 tbsp Seasoning Soy Sauce
1 tbsp Oyster Sauce
1 tsp sugar
1 tsp black or white pepper corns
3 Corinader/Cilantro roots
2 cloves of garlic
1/4-1/2 cup of Panko
1/4-1/2 cup of Tempura flour
Serve with sweet chili or plum sauce
Thai Beef Salad | Nam Tok Nuea
Nam Tok Nuea Recipe (Serves 4)
250 gr or just over half a pound of Beef (or pork) I used Entrecote
4 tbsp of Seasoning soy sauce (for marinade)
Marinate the meat in Seasoning soy sauce for a few hours (minimum 1h)
1 Tbsp Fish sauce
Juice from 1 whole lime (Adjust to taste)
1/2 Tbsp Palm sugar
1/2 Tbsp of dried chili flakes
1-2 Tbsp of Roasted ground rice - Khao khua https://youtu.be/kLuqe9P4MBk
2 Shallots
A bunch of Sawtooth coriander
A bunch of Spring onions
Handfull of Mint leaves (Garnish)
Spicy Minced Pork Salad Recipe | Laab Moo
This authentic Laab recipe has been passed down in my family through generations. You can replace pork with chicken or even make it with mushrooms for a vegetarian version.
Click image to view cooking instruction video.
Larb / Laab Moo Recipe (Serve 2-4)
Please note: You can replace pork with minced Chicken and make a "Larb Gai", or Spicy Minced Chicken Salad.
For a vegetarian Larb, substitute meat with mushroom -"Larb Hed".
1 ½ tbsp Ground roasted rice
½ tbsp Palm sugar
1 ½ tbsp Chili flakes
10 Dried chilies
1 handful Mint leaves
6-8 leaves Sawtooth coriander (Culantro)
2-3 twigs Spring/green onion
2.5 Lime
2 Shallots
2 tbsp fish sauce
400g (1 lb) Minced pork (or Chicken; mushrooms)
4 Long bean (addition/ option: cucumber)
¾ cup Pork stock
Yum Woon Sen | Spicy Glass Noodle Salad
This satisfying & delicious low-calorie Yum Woon Sen, or Thai glass noodle salad, is exploding with flavor, interesting textures and chili that will make you appreciate every bite and leave you wanting for more.
Yum Woon Sen (serves 2-3)
* ** 80g (3 oz.) Glass noodles
150g (5.5 oz) Ground pork (alternatively ground chicken)
100g (3.5 oz) Shrimp
2-3 Celery sticks
2-3 Spring onions
1/2 Big yellow onion
2-3 Thai Shallots
1 big Tomato
1/2 Cup Roasted peanuts
1/4 Cup Dried shrimp
* Let the glass noodles soak in a bowl of cold water while you start preparing the ingredients (approximately 10 minutes but it can vary depending on the brand of noodles).
** When you take the noodles out of the boiling water you should immediately rinse them in cold water until they cool off. This is to stop the cooking process and prevent the glass noodles from becoming a lump of jelly.
Dressing:
2 1/2 Tbsp Sugar
3 1/2 Tbsp Fish sauce
3 1/2 Tbsp Lime juice
5 🌶 chillies
Massaman Curry Recipe | Gaeng Massaman
Massaman Moo (serves 5-6)
1 kg (2.2 lbs) Pork (Ham or pork tenderloin as per preference - adjust cooking time accordingly)
1 cup of Fresh Massaman Paste, or alternatively 1-2 to 3/4 cup of ready made paste (the readymade packaged paste is normally saltier than the fresh paste)
500 ml (17oz) coconut Cream
500 ml (17oz)coconut milk
2 tbsp Palm sugar
2 tbsp Tamarind Pure
1 tbsp fish sauce
1 tbsp shrimp paste
1/2 kg (1.1 lbs) of potatoes
1/2 cup crushed roasted peanuts (unsalted)
Panaeng Curry Recipe | Gaeng Panaeng
Thai Panaeng Curry with pork, chicken or beef Recipe
Serves: 4
Ingredients:
400 g Pork Tenderloin (Sliced) can be substituted by chicken or beef.
3 tbsp Cooking oil
2 tbsp Panaeng Curry Paste
1/2 cup Coconut Milk
1 cup Coconut Cream
6-8 Kaffir Lime leaves
1/2 cup Pea Eggplant
1 tbsp Palm sugar
1 Red spur chili (for garnish)
1 1/2 tbsp Fish sauce
Sweet Basil (optional for garnish)
Thai Green Curry Recipe | Gaeng Keow Wan
Thai Green Curry Chicken - Gaeng Keow Wan Gai Recipe
Serves: 4
2 tbsp Green Curry paste
400 g Chicken Fillet
5 Eggplants (quartered)/ or Pea Eggplants
7-8 Kaffir lime leaves
2 tbsp Palm sugar
1 Red Spur Chili (De-seeded)
1 cup Sweet Basil
2 cups Coconut milk
1 cup Coconut cream
2 tbsp Fish sauce
3 tbsp Cooking oil
Thai Holy Basil Stir-fry | Pad Ka Prao
Indulge in the flavors of authentic Thai home cooking with this easy-to-follow recipe for "Pad Ka Prao Gai," passed down for generations in the family of World of Thai Food. Immerse yourself in the rich aromas and textures of Thai holy basil leaves, garlic, chili, and seasoned chicken, perfectly blended with oyster sauce, soy sauce, fish sauce, and palm sugar.
Cooking tutorial
Thai Holy Basil Chicken - Pad Ka Prao Gai | ผัดกะเพราไก่
Serves: 2
Ingredients:
- 300-400 g (10.6-14.1 oz) chicken (minced)
- 1 cup Thai holy basil leaves
- 15 cloves of Thai garlic (small)
- 5-7 bird's eye chilies (small)
- 3 tbsp oyster sauce
- 2 tbsp seasoning soy sauce
- 1/2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 2 eggs (fried separately)
- 4 tbsp cooking oil
Instructions:
1. Prepare the Ingredients:
- Mince the chicken or chop up chicken breast or thigh meat into small pieces.
- Pick the Thai holy basil leaves from the stalks and set them aside.
- Cut off the hard bottom of the Thai garlic but do not peel the paper off as it adds a great taste and texture when fried. If using Chinese or Western garlic, peel the garlic first.
- Remove the stalks from the chilies. If using larger bird's eye chilies, cut them into smaller pieces.
2. Make the Garlic and Chili Paste:
- Use a mortar and pestle to smash the garlic and chilies together until they become fragrant and fully blended.
3. Cook the Garlic and Chili Paste:
- Heat the cooking oil in a pan over medium-low heat. Add the garlic and chili paste, frying it gently to prevent burning and bitterness.
4. Cook the Chicken:
- Add the minced chicken to the pan. Fry until it is 70% cooked.
- Add the oyster sauce, seasoning soy sauce, fish sauce, and palm sugar. If the mixture becomes too dry and sticks to the pan, add a little bit of chicken stock or water.
- Stir-fry everything together until well combined. Taste and adjust the seasoning if necessary, then turn off the heat.
5. Add the Basil:
- After turning off the heat, immediately add the holy basil leaves to the pan and stir quickly until all the leaves are coated in the sauce.
6. Fry the Eggs:
- In a deep wok, heat plenty of oil. Once the oil is hot, crack the eggs into the oil.
- Use a spoon to scoop the hot oil over the eggs until the whites are crispy and the yolks are medium-rare (lava-like).
7. Serve:
- Serve the Pad Ka Prao Gai hot with steamed rice, topped with the fried eggs.
- For added flavor, consider adding Prik Nam Pla (a Thai condiment) after breaking the egg yolk to elevate the taste.
Enjoy your Thai Holy Basil Chicken - Pad Ka Prao Gai! 🍛🥚🌿
Thai Spicy Beef Salad Recipe | Yum Neua
“This looks like the most authentic Thai style ยำเนื้อ tutorial I have seen. Other videos on the internet seem to change things so that it’s not traditional Thai flavor any more. I understand how sometimes it gets changed to adapt to Western tastes... but this recipe is absolutely the real deal!”
Yum Neua, or Thai Spicy Beef Salad Recipe (Serve 4)
300 g Beef tenderloin
3 tbsp Seasoning Soy sauce
1 Cucumber halved, sliced thinly
1-2 Tomato sliced thinly
1 (big) Shallots sliced thinly
2 Chinese celery
2 Spring onion
5-6 Bird’s Eye Chili 5-6
2 tbsp Fish sauce (Nam Pla)
4 tbsp Lime Juice
6 cloves Garlic
1 tbsp Palm sugar
What sets this recipe apart is the insider tips and tricks that will help you take your cooking skills to the next level. From choosing the right ingredients to mastering the art of Thai curry, you'll learn all the secrets to creating the perfect Thai Green Curry with Beef.