It's all about the pastes,

Thai Massaman Curry Paste on SpoonThai Green Curry Paste on SpoonThai Red CurryPaste on Spoon

and to make an authentic Thai curry you need an authentic Thai curry paste.
Hand cooked with no artificial colours, flavours or preservatives. I have been making Thai curry pastes for more than 20 years. Today I make them using the same ingredients and techniques as I would in my native Thailand. No compromises. Enjoy, Nitsa.
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Recipe Blog

Thai Minced Chicken Salad

by Nitsa Raymond

This is a classic Thai dish, combining as it does the salty, sweet, sour, and spicy tastes that define Southeast Asian cooking. In Thai it is known as Laab Gai. I find that if I ask people who have spent extended periods in Thailand, particularly in the north or north-east, that they will often name this as their favourite dish. It’s certainly a spicy dish, and yet manages to be refreshing at the same time, it makes a great appetiser and even the non-heat lovers will be tempted to try a spoonful and will find there is a lot going on here apart from the heat!

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Lamb Massaman Curry

by Nitsa Raymond

Lamb massaman curry is a truly luxurious dish. Lamb Shanks cooked in a massaman sauce become meltingly tender and the spices blend so harmoniously with the lamb it truly is a perfect match. This is an oven cooked dish requiring around 2 ½ hours cooking time. If you are thinking of using a slow cooker, then please check out this link as the recipe would need to be adapted. This is not an everyday curry so personally, I would stick with the oven for best results.

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Thai Fish Cakes or Tod Mun Pla

by Nitsa Raymond

Yes, yes, I know. Thai fish cakes are supposed to be round and flat. No worries, you can still use this recipe to make them as round and flat as you like. That is exactly what I have been doing with umpteen varieties of fish in an attempt to determine the most suitable type of fish to make Thai fish cakes. It got a little repetitive, so to relieve the boredom instead of making round and flat fish cakes I started to make some fishcakes that were, well, just round. These also have the advantage of being grilled rather than deep-fried which some people may prefer.

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Thai Red Curry in Young Coconut

by Nitsa Raymond

Now that young coconuts are much more freely available, due mainly to the popularity of fresh coconut water as a drink, they offer the possibility of creating a spectacular way of serving a Thai curry for special occasions. Not only that, the young coconut flesh they contain is a superb addition to any curry, can also be served with a Thai green seafood curry....

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