Step-by-step guides to master authentic Thai classics at home
Every recipe here is written to be cooked at home, outside Thailand as well as in it. Each one lists the ingredients in full, gives prep and cook times, servings and difficulty, and walks through the method step by step, with notes on the techniques that matter: frying a curry paste until the oil splits, toasting rice for larb, or keeping a wok hot enough for a proper stir-fry.
The collection covers all four regions of Thailand, from Bangkok classics such as pad Thai and green curry to Chiang Mai's khao soi, the grilled meats and salads of Isaan and the fiery curries of the south. Where an ingredient is hard to find abroad, the recipe suggests a substitute, and the linked guides explain how to choose and store it.
Browse by category
Browse by region
Νουντλς & Ρύζι
Soft rice noodles in a spicy, tangy broth of pork ribs, tomatoes and dried chilli paste, topped with bean sprouts, cabbage, crispy garlic and lime.
120 min · Medium · 4 servings
Νουντλς & Ρύζι
The street-stall classic done properly: tamarind-sour, palm-sugar sweet, fish-sauce salty, with chewy rice noodles and a bit of char from a very hot wok.
40 min · Medium · 2 servings
Ντιπ & Σάλτσες
A mild, meaty dip of minced pork and tomatoes cooked with a dried chilli paste, eaten with crunchy raw vegetables and sticky rice.
40 min · Easy · 4 servings
Κάρι
A rich, Burmese-influenced curry of slow-cooked pork belly with ginger, pickled garlic, tamarind and peanuts. No coconut milk.
150 min · Medium · 6 servings
Ντιπ & Σάλτσες
Smoky charred green chillies, shallots and garlic, pounded into a rough dip and eaten with pork crackling, sticky rice and vegetables.
35 min · Easy · 4 servings
Ψητά & Τηγανητά
Chiang Mai’s famous coiled pork sausage, packed with lemongrass, galangal, makrut lime and dried chilli, grilled slowly over charcoal.
90 min · Medium · 6 servings
