Thai Red Chicken Curry with Butternut Squash

Thai Red Chicken Curry with Butternut Squash

October 28, 2017

Thai red chicken curry with butternut squash is a classic and a great favourite of mine. The colouring effect of the squash results in a curry that is orange rather than red; however it is still very definitely a Thai red curry. And if that sounds confusing, what you have to know is that in Thai when we refer to a red or green curry we are talking about the colour of the chilies we use to make the curry paste, not the colour of the finished curry. You can chop and change the ratio of chicken ...

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Thai Chicken Satay

Thai Chicken Satay

July 21, 2017 1 Comment

The mere mention of the words “Chicken Satay” to someone who has travelled in Southeast Asia is enough to bring that far away look into their eyes, and for good reason. There has to be something special about a dish that can be found throughout the countries of the region, taking on national and local culinary characteristics on its travels and so often delivering on an incredible taste experience. It is invariably at its best as a street food rather than in a restaurant. Frequently, the Sata...

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Thai Duck Red Curry with Pineapple

Thai Duck Red Curry with Pineapple

December 21, 2016 3 Comments

Red curry paste is the most versatile of all the Thai pastes, you can use it to make Thai fishcakes, in stir fries or marinades, in almost any dish where you want to add that Thai taste. For me though this is where it comes into its own, with duck or any game bird it makes for a magical dish. We had goose this Christmas and the leftover meat ended up in a red curry that disappeared all too soon ! I’m not normally a fan of pineapple in savoury dishes, (put it on my pizza at your own risk) but ...

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Thai Minced Chicken Salad or Laab Gai

Thai Minced Chicken Salad

November 09, 2016 2 Comments

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 spoon...

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Lamb Massaman Curry

Lamb Massaman Curry

September 20, 2016 2 Comments

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

Thai Fish Cakes or Tod Mun Pla

September 03, 2016 2 Comments

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...

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Thai Red Curry in Young Coconut

Thai Red Curry in Young Coconut

July 22, 2016 2 Comments

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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Chiang Mai Pork Curry or Kaeng Hung Leh

Chiang Mai Pork Curry

July 20, 2016 1 Comment

This curry is also known as Kaeng Hung Leh or Burmese style pork curry Thai curry = coconut milk, right? Not so actually. The definition of a curry in Thailand is far looser than it is in the West and there are many Thai curries where coconut milk is totally absent. Some of these curries are most definitely not to the Western taste, this is certainly not the case with this curry, and in fact, I would go so far as to say it is one of the most palatable Thai curries for a Westerner. Therefore, ...

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Thai Yellow Curry

Thai Yellow Curry

July 20, 2016 3 Comments

Sometimes seen on Thai restaurant menus written in English as "Kaeng Kari".One of the few Thai curries to be notable for it's use of Indian spices this is also a relatively mild dish popular with children and adults not wanting the full blown Thai spicy experience. For me this has to be served with "ajat", an easily made relish that is a wonderful palate cleanser. I would no more dream of eating this curry without ajat than I would eat roast beef without Yorkshire pudding! In the above pictur...

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Thai Red Curry with Prawns

Thai Red Curry with Prawns

July 20, 2016 1 Comment

Luscious. I love that word and hate the fact that my Thai tongue has difficulty in getting around it to pronounce it properly! However, to me it’s a word that truly describes the combination of King prawns in a Thai red curry sauce. Despite the fact that I always have a bag of prawns in the freezer (and a packet of curry paste knocking around:-)), this is not a dish I eat often. The reason for that is simply that it is one of my all time favourites and so I keep it as a treat. This dish just ...

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Thai Chicken Massaman Curry

Chicken Massaman Curry

July 20, 2016 1 Comment

To my way of thinking there is a lot of Malay influence in this paste with the various spices, it's also one of the very few dishes in Thailand that we cook with potatoes. One thing I can tell you is that I've made this paste from the traditional recipe and that it is one of the most time consuming and complex pastes to make so please treat it with respect :-) By that I mean please don't use one of those dreadful "reduced fat" coconut milks, it just won't work, the additives they put in that ...

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Panang Curry

Panang Curry

July 20, 2016

Sometimes also spelt as Panaeng Curry this is one of my favourite dishes.  It's sometimes stated that this dish originates from the Malaysian island of Penang. I don't buy that at all but it's a fight I will leave to others!I'm cooking this with beef. I think that this is a dish that benefits from slower cooking, so although it can be cooked quickly using rump steak I prefer to use braising steak or similar. This will produce a dish where the melting texture of the slow cooked beef and the ri...

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Thai Beef Massaman

Beef Massaman

July 20, 2016

A Massaman curry will always be one of my favourite dishes. Rich and creamyand ideal for a feast. My problem is that when I feel like a Massaman curry I often find myself unable to decide between Lamb Massaman, Chicken Massaman or this Beef Massaman. Sometimes my decision might be influenced by the time available to me because a Beef Massaman should never be made with a lean quick cooking cut of steak. Instead, it benefits greatly by being cooked with a far tougher cut of beef that will requi...

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Thai Green Chicken Curry serving presentation 1

Thai Green Chicken Curry

July 20, 2016 6 Comments

Possibly the most famous of Thai dishes, certainly the most abused! I long ago gave up shaking my head in amazement at what passes for Thai green curry outside Thailand for fear of repetitive strain injury to my neck. The quality of meat available in the West is far superior to that which we can obtain in Thailand, and yet in Thailand we can produce divine tasting curries.That is because we know the quality of the paste and the coconut milk is far more important to a Thai curry than the quali...

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Thai Green Curry Chicken Wrap

Thai Green Curry Chicken Wrap

July 16, 2016

I’m that rarest of creatures; a Thai who loves Indian food. Believe me, if you live in a Bangkok condominium, and want to fall out with your neighbours, there is no better way to do it than to cook lamb Rogan Josh. The aromas will escape despite all your precautions and you will encounter a frosty silence the next time you step into the elevator. Been there, done it, got the T-shirt!In the UK I’ve developed a particular affection for chicken tikka wraps. This normally follows a night in the l...

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Miang Kham

Miang Kham

June 23, 2016 1 Comment

I come from north-east Thailand, a region also known as Issan. Every year there is a festival called Bun Bang Fai  which is held to celebrate the coming of the rainy season so essential to our rice crops. It takes place over three days starting with Buddhist ceremonies and traditional dancing, by the second day events become far more raucous thanks to the liberal use of alcohol and the Thai desire for “sanook” which means “fun” in English. This means by the third day most of those taking part...

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Crispy Pork Belly in Red Curry Paste

Crispy Pork Belly in Red Curry Paste

May 05, 2016 2 Comments

This dish may never make it into the pages of Slimming World but I’ll do my calorie counting on another day :-) The crispy pork skin and the melting texture of the meat in the red curry paste is pretty close to food heaven for me. This is not a complicated dish, although it may look that way with the amount of photos in the recipe but that’s simply because I covered every step. I’m sure the once you’ve tried this you will agree it was worth the effort no matter how long it took! The better th...

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Crying Tiger Beef

Crying Tiger Beef

April 08, 2016 1 Comment

A few years ago I was in the Thai border town of Nong Khai which faces the capital city of Laos, Vientiane, just across the Mekong River, it was in a tiny but very popular restaurant there where I first tasted this version of Crying Tiger sauce. I've encountered many different versions of this sauce over the years, some good, some not so good. In its simplest form this sauce is just a basic น้ำจิ้ม "Nahm Jim" or dipping sauce.The Lao owner & chef was kind enough to share her recipe with m...

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Panang Salmon Curry

Panang Salmon

November 21, 2015 2 Comments

This is an incredibly quick and easy dish to make, it can be made with other fish too apart from salmon, red snapper would be good. The Panang paste is medium heat though you could use less if you prefer a really mild dish. This is what you need. 1 packet of paste and one can of coconut milk is sufficient for up to 4 salmon fillets. The red pepper and kaffir lime leaves are optional for garnish, go where your imagination or fridge salad drawer takes you! I'm also using some Thai sweet basil l...

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Thai Crying Tiger Chicken Wings

Thai Crying Tiger Chicken Wings

November 08, 2015

Chicken wings are a favourite of mine but marinated and oven baked or grilled instead of deep-fried they are far less calorific and make a great appetiser. I like to cook mine using a Crying Tiger marinade, although this is quite a hot sauce when used as a dip it's less spicy as a marinade yet still delivers a sufficient level of heat for me. I keep thinking they would also go well with the Southern Thai paste but haven't managed to get around to doing it yet. (Update. I have and they were gr...

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Thai marinated meat

Khukhan marinade

July 20, 2015

Life doesn't get much easier than this!If you ask most people to use just one word to describe Thai food I don't doubt the most popular word would be "spicy". And yet, there are many dishes in which chillies play no part at all. This is one of them. A version of a marinade that is quite unique to the region in which I grew up, in fact growing up there when I did there were more Khmer (Cambodian) speakers than Thai. I think there are many Cambodian influences going on here and an overwhelming ...

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Cooking Thai Curry with Coconut Milk

May 01, 2015 14 Comments

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Coconut Milk Summary

September 06, 2013

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What makes us different

May 03, 2013

Hand cooked in a kitchen, not produced in a factory.Only the ingredients that belong in authentic Thai curry pastes. No artificial colours, flavours or preservatives. Unlike factory made pastes, My Thai Curry pastes are made using a slow cooking technique that retains and concentrates the full range of flavours and aromas of an authentic Thai curry paste. Packaged and sealed to give up to 12 months shelf life.Same day first class dispatch by Royal Mail in letterbox friendly packaging when ord...

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