Learn Thai Cooking Recipes

ou may of seen Shrimp paste or (Kapi) in street markets. It's a potent ingredient in many Thai curries and other dishes and very popular in Southern Thailand. The fisherman who catch the prized shrimp and make the paste have no trouble selling as much as they can supply. I was staying next door to some fisherman in Phang Nga who are expert kapi makers and I was lucky to see them in action. This village is located in the Phang Nga province in the south of Thailand.

The Akha tribes live in the mountain regions of northern Thailand. They farm on the mountain slopes and are now producing the most amazing Aribica coffee beans. It was a natural progression to start building coffee shops and serve up these wonderfully roasted beans. Akha Mino is no exception, serving the perfect coffee and you can order traditional Akha food. Akha food is like no other you have tried, not at all like the Thai food you are used to. Fresh vegetables harvested from the village gardens, herbs and roots along with smoked fish and meats. The food is diverse but it's the freshness and attention to detail that makes it stand out. I hope you at some time in your life get to enjoy the wonderful Akha food. For more information email akhaminocoffee@gmail.com. Thanks to our wonderful guide Apinya.

Available throughout South East Asia, Pomelo is the largest citrus fruit with a very thick green to yellow rind and yellow to pink flesh. Other than using Pomelo as a fruit, pomelo fillets separated into the individual strands are often used in salads in Thai and Filipino cuisines. In China, the thick rind is oftener dried and used for flavouring or candied and used in desserts. Of course it also can be juiced and is an excellent source of Vitamin C and small amounts of magnesium.

Choo Chee Plaa - succulent fried fish with red curry sauce, served with Thai rice.

While papaya salad is a signature dish in Cambodia, Laos, and Vietnam, it’s the Thai version that is the most famous. However, food historians believe that this dish originated in Laos. This is because papaya salad is especially popular in Thailand’s northeastern region of Isaan, which shares a border with Laos. What’s more, papaya and chili have been key ingredients in Laotian cuisine since the 1800s. Although the Thai green papaya salad we all know and love is a little different from the papaya salad, they serve in Laos, which often includes green eggplant and fermented fish paste. In the Lao-Isaan dialect, Som Tum salad was originally called tum bak hoong. The ‘bak hoong’ part translates to mean ‘papaya’ while ‘tam’ means ‘pounded’. Since making green papaya salad involves a lot of pestle and mortar action, it makes sense that it was once known as ‘pounded papaya’. The name change came as a result of mass migration from the Isaan region to Bangkok. Migrant workers shared their love of the papaya salad they grew up eating, with both the recipe and the name changing over time for Som Tum to become the street market staple it is today. Although, the ‘pounded’ part of the dish’s name has remained, as Som Tum translates as ‘pounded sour.’ When you think of Thai food, Som Tum is one of the first dishes that comes to mind. As such, it comes as a real surprise to learn that this dish didn’t even originate in Thailand, but rather in Thailand’s neighboring country of Laos! Of course, this doesn’t make Som Tum any less of a star in Thai cuisine, where they’ve perfected the art of getting that balance of sweet, sour, salty, and spicy just right. This

Thai way of cooking fish and serving on a bed of salad, there is a bit of work in this dish but its sensational summer dish.

This recipe is a real treat, I had never tried this before and now I like to have as often as I can. There is a bit of prep but the result is so worth it. Hope you get to try this amazing dish.

This dish is so full of flavour, can be made as spicy as you like or not at all. The balance of flavour here is key, Sweet, sour and salty. Laab makes a great dish on a hot day and is served all over Thailand.

Duncan creates the most wonderful pandan infused vanilla slice. How could you possibly improve on this vanilla slice recipe, well Duncan adds some Thai fusion to this all time favourite and takes it to a whole new level. Im sure aliens would get a kick outta this as well. Ingredient list 2 Sheets puff pastry 50gms raspberry jam 1 Litre milk 175gms Custard Powder 300gms sugar 1 pandan leaf 2mls pandan essence 1 Tbsp Vanilla extract 1 Litre Cream icing sugar

One of the most popular street dishes in Thailand is made with fragrant basil leaves and a combination of protein (chicken, pork or seafood) and vegetables. This is the seafood version, and it's simply a stunning dish. Here it's made with shrimp, but any seafood would work equally well, or a combination of shrimp and mussels, for example. It's usually quite spicy with red chili scattered throughout or sometimes added on top. In addition, it's common to serve this dish with rice and a fried egg. If you're ready to take on a true Thai dish, give this one a whirl -- you won't be disappointed!

Pad Thai has been defined as “a dish from Thailand made with a type of noodles made from rice, spices, egg, vegetables and sometimes meat or seafood.” The addition of fish sauce, tamarind juice and palm sugar provide the sweet and sour flavour. Pad Thai is a favourite form of street food, loved by many foreign travellers, and this dish is as popular as Tom Yum Goong and traditional omelette on rice. Formerly, pad Thai was called “Guay Tiew Pad”, which originated during World War II, when Thailand’s then leader Field Marshal Plaek Pibulsongkram had the idea for a national dish, as the country was experiencing high rice prices. Noodles were a cheaper alternative and could be used with other local ingredients. With its unique flavour, the dish become very popular, and many people ended up calling it pad Thai.

This recipe is for seafood lovers, a top Thai restaurant in Brisbane Australia shares a wonderful recipe for you to learn.

One of the simplest and tasty Thai dishes you can create. Amazing flavours and quick to make.

This mouth-watering classic Thai beef salad recipe (yum nua) is made with grilled beef steak and is so simple to put together. It is a perfect salad for low-carb or gluten-free diets. Thai beef salad (Yum Nua) is perhaps one of the most well known salads of Thailand. The grilled beef steak is tossed with cucumber, tomato, shallot, fresh chili, fragrant herbs, and a fish sauce and lime juice dressing. With this authentic Thai beef salad recipe, you can taste the full flavor of authentic Thai cuisine. It’s important to understand the balance of sweet, salty, tart, and spicy tastes all mingled in Thai cuisines. You can use my recipe for the salad dressing first. Then, taste and adjust the amount of each ingredient according to your taste palate.

Celebrity Chef Duncan Robertson from Duncan's Thai Kitchen TV Show, is on a journey to experience the best in authentic Thai cuisine. Join Duncan as he tastes authentic Thai food from a selection of restaurants around Australia who have been awarded the Thai Select stamp of approval.

One of the easiest Thai dishes to learn and cook is fried rice. This video takes a look at how it is made in one of Sydneys top Thai restaurants. Hope you will give it a try.

This traditional recipe from Phuket is simple and so packed full of flavour. The restaurant called Baan Klang Nam is located at the end of Rawai Beach Rd Phuket and is owned by the most beautiful family. Khun Ott will welcome you with a smile while his wife Khun Jit works her magic in the kitchen. We are so lucky to have them share one of their wonderful recipes with us. Hope you enjoy this one as much as we did. Ingredients list: 8 fresh raw prawns, tail on 2 stalks lemon grass finely chopped 3 cloves garlic chopped 3 long chillies sliced 2 spring onion chopped 1 heaped table spoon sugar 1 table spoon fish sauce half a lime Oil for frying

Duncan visits the stunning city of Nakhon Phatom where he cooks up a crispy stir fried pork belly, this dish is a must try. He tours around the organic gardens of Sampran organic Resort and shoes us how to create the well known Thai green curry chicken, this episode is packed with flavour and hope you enjoy learning about Thai food cooking.

This easy Thai desert recipe from the kitchen of Baan Klang Nam Phuket will have the family asking for more. If you are in the Rawai Beach area of Phuket, why not stop in and try them fresh from the kitchen of this amazing restaurant.

Laab Gai or spicy Thai chicken salad from the kitchen of Baan Klang Nam. This dish is made from minced chicken with a zingy Thai flavour throughout. Does'nt need to be spicy if you hold off the chili but is best with a certain amount. The fresh mint adds so much depth to this dish. This wonderful family operated restaurant is located at the end of Rawai Beach Rd Phuket. Khun Ott will welcome you with a smile while his wife Khun Jit works her magic in the kitchen. We are so lucky to have them share one of their wonderful recipes with us. Hope you enjoy this one as much as we did. Ingredients list 1. Minced Chicken 200 g. 2. Roasted Rice Powder (khao koor) 2 teaspoons 3. Sliced Shallot 2 tablespoons 4. Mint Leaves 2 tablespoons 5. Lemon juice 2 teaspoons 6. Fish Sauce 4 teaspoons 7. Chili Powder 1 teaspoon

Duncan is in Bangkok to discover the secrets of making Moo Ping, a common street food that is delicious. He visits a Royal residence and learns how to make red curry paste from an Iron chef and makes an authentic red duck curry. Duncan learns the fine art of creating Massaman curry and its a taste sensation.

How drinking coconuts are hand processed in Chiang Rai Thailand, some amazing cutting skills here.

Duncan travels east to Chanthaburi and starts his amazing food journey across Thailand. He shows us how to cook Pad Thai, a seafood stir fry and a dish that may not to be everyones liking using raw prawns.