Learn Thai Cooking Recipes

A wonderful Lemon grass prawn dish from chef Pak of Sofitel Krabi and then Duncan explores beautiful Railay beach and has a hand at rock climbing. Duncan shows us how to create perfect Thai fish cakes and visits a very interesting Island indeed.Authentic Thai cooking here folks.

After Phuket, Duncan is in the Krabi region and explores the culinary delights of this area. He visits chef Pak at the Sofitel Krabi to learn how to create an amazing Thai soft shell crab recipe. He takes a boat trip to some stunning islands and checks out the rock paintings at the old Fishermans caves, said to be over 3000 years old. A boat trip out to some wonderful islands and an oyster recipe that you won't forget.

Duncan is in Phang Nga region Thailand, a beautiful area where the mountains meet the sea. A quick visit up a stunning river to the volcanic area for a volcanic mud bath. He visits one of the most famous Kanom jeen noodle shops and then shows you how to make this delicious dish. He creates a unique vegetarian Larb on a small tropical island before heading to Krabi mainland to cook another amazing stir fry.

Duncan is still on the wonderful Island of Koh Samui, he and his wife Julia cook a wonderful Thai dessert. Then it's off to to Khao Lak where he cooks up a an authentic Khao Man Gai on the beach and a Thai Yum salad for lunch.

Ep13, Well it's off to the south of wonderful Thailand to discover the tasty and sometimes fiery dishes of the south. Duncan's journey starts at Hua Hin and tracks along Thailands amazing coastal towns. He starts off the cooking adventure with 3 local soup dishes that are so simple to make. He finds the legendary Boo Doo sauce which is made from fermented fish guts, this ingredient is an important addition to southern cooking.

Duncan cooks a unique dish for the Monks at a remote jungle temple. He creates a wonderful deep fried fish with salad using the menacing looking snake head fish. He visits the local jungle area and cooks up Son in law eggs, they are a popular dish and easy to make, Duncan shows you how.

Koh Samui is where it's at for this episode. Duncan cooks up some rainbow lobster and mango salad, a Prawn and stink bean stir fry at the Chaweng market and a wonderful Tempura prawn and pineapple fried rice at the wonderful Santiburi Golf course on the Island of Koh Samui Thailand. Duncan teaches you some of the amazing Thai cooking skills he has picked up during his adventures around Thailand. Look out for the tasty beer snack using cashew nuts Thai style.

Duncan visits the far north of Thailand, Chiang Mai and the surrounding mountains where the Royal Project grows some amazing produce. As well as cooking the tasty dishes the region is known for, he visits Chiang Mai city and learns about Gang Hungley. Manus, the manager of the beautiful Sirripanna Resort shows Duncan his favourite recipe for this tasty dish.

After a month in Thailand traveling and learning about how Thai people prepare and cook their food, Duncan returns home to his family and Thai restaurant. He prepares some dishes for a family BBQ and the results are mouthwatering.

This episode is full of some classic Thai recipes, including fried rice, (hor mok pla) fish in curry coconut custard, Laab Gai which is a minced chicken salad, a favourite around the world. Duncan cooks an authentic Thai fried rice dish in front of some ancient ruins of Sukhothai.

Thai Chilli crab, a sensational dish, easy and packed full of flavour. Pork in lime and garlic, this dish is one of my favourite Thai dishes of all time, Thai's call it Moo Manow, these are just a few dishes Duncan cooks up. He also visits a rainforest resort and learns some wonderful ways to cook with the blue butterfly pea flower. Hope you enjoy this episode as Duncan continues his journey deep into Thailand.

Duncan visits the vibrant city of Khonkaen where he finds a beautiful place by the river to cook a salt encrusted fish over coals. He checks out some local food sources found at the lotus lakes and cooks 2 dishes using surprising ingredients taken from the lake. The lotus plant and water snails are a food source here and are very tasty.

The majestic Mekong River. Join chef Duncan as he explores the Mekong river region around Isaan and cooks a steamed river fish in the middle of a rice field. He visits the majestic moonlight waterfall where he cooks up a spicy curry soup that you most likely have never tried before. Then he makes his way to one of Thailands largest cities, Khonkaen. There he cooks up a divine fish soup with noodles, he is learning so much from the wonderful Thai people who share their recipes with him.

Duncan is deep in Isaan and learns to make Tom Kha Gai, a creamy chicken coconut soup. He travels to his wife's hometown and discovers how to make fresh rice noodles village style. He shows you an authentic papaya salad recipe and then cooks up a Thai favourite, Beef salad in a stunning location, hope you enjoy this warming episode.

Learn how to cook authentic Tom Yum Goong, Thai sweet and sour soup with prawn. Duncan visits an organic farm in Ayutthaya, one of Thailands oldest cities with amazing ancient temples. Uncle shows us his style of cooking prawns over hot coals and Duncan cooks a deep fried crispy fish with sweet chilli sauce, this recipe is outstanding! Next recipe is a Pimai noodle dish, cooked along the banks of a very special place.

One of the most common dishes around Thailand is grilled fish wrapped in banana leaf and grilled over hot grill. The banana leaf is gently peeled away and then the sauce is poured over the fish. Barramundi fish is perfect or any other white fleshed ocean fish will work.

Thai Crab curry is one of my favourite curries. The delicate white crab meat with a balanced curry sauce. I have tried many different types of canned crab meat if you can't access fresh, the one used here is by far the best one to use. Seven with a fine rice noodle this dish will be a favourite I'm sure.

Kanchanaburi along the infamous river Kwai. An amazing place to visit. In this episode Duncan teaches us how to cook a traditional Thai Jungle Curry. He cooks up a vegetarian dish called mushroom laab and then creates a red curry prawn dish along the banks of river Kwai.

Thai food at its best, Duncan visits an iconic Thai restaurant in Melbourne to learn how to cook Penang Prawn, this dish is wonderful and an easy dish to try at home.

This coconut ice cream is amazing, vegan and does not require a churning machine.

Duncan checks out an easy way to make Massaman curry. The curry paste used is from an extensive range of authentic Thai curry pastes made in Thailand.

The amazing versatile Coconut Palm tree is a gift, often taken for granted except by the people who know the true value of this tree. Koh Samui Thailand is home to so many of these trees and some very clever Thai people have worked out how to make use in ways we would never know. Coconut is a plant in the Palm family. While we call it coconut, it is actually an abbreviation of coconut palm and has the scientific name of Cocos Nucifera. Coconuts are grown abundantly throughout the tropics for seed consumption. The plant is widely used for ornamental purposes in tourist resorts around the world; its leaves are used for weaving, it's shell for making jewelery and charcoal and it's husk for making coir, mats, and brooms, among other things. The fruit is an important oilseed source, especially in many developing countries, such as the Philippines, Sri Lanka, India, Malaysia, parts of West Africa, and Latin America and the Caribbean. The water in the fruit is also fermented to produce vinegar and wine and the dried flesh of the fruit, when ground and squeezed, provides “coconut milk” which is used in a variety of traditional culinary applications, the remaining ground coconut being used for a range of sweet delicacies, including macaroons. Desiccated coconut is in high demand the world over, with more than US $800 million in global exports led by the Philippines, with Thailand, Malaysia, Indonesia, Sri Lanka, and Vietnam showing significant export growth in the last few years. Some building companies are exploring ways to use the timber as structure source and flooring. The humble Coconut palm is so much more than just a food source.

Bo Kluea means “salt well” in Thai and the tiny village of the same name lays claim to two of these geologically unusual features. They’ve been mined for centuries, their salt was once exported to China but these days are the village’s main tourist attraction. Buckets of water are hauled up from the wells, then transferred to giant wok-like bowls where the water is boiled over rendered fire pits until completely evaporated, leaving mounds of pure salt crystals. The amount of salt obtained per litre is almost unbelievable. The pure white crystals are then transferred to wooden containers to complete the drying process. The evaporation process takes around five hours and is carried on around the clock. The two wells produce around 60 kilos of salt each per day.

Chom Cafe & restaurant in Chiang Mai Thailand is nothing short of a wonderland. The stunning garden was the vision of the owner wanting to bring the mountain rainforest to the city for everyone to enjoy. The landscaping is a masterpiece with water gently flowing around the 2.5 acre property, ideal for a hot day. The coffee here is superb and the food is on another level altogether. Chom is located a short drive from the city centre and is the perfect place for coffee and lunch or dinner. One of Chiang Mai's best coffee shops

Duncan visits a cashew factory in Phuket to get the lo-down on cashew production. The method shown here is the traditional way cashews were harvested and picked from the cashew pear. A lot of places still use people to perform this hard labour. No wonder cashews are so expensive.