Recipe Blog featuring Thai mains, starters and desserts

Prik Naam Pla, Thai dipping sauce.

by Nitsa Takhiansok

This is the essential Thai dipping sauce you see all over Thailand. An absolute must for the Pad Kaprow recipe but also used to spice up almost any dish, particularly grilled meats or similar. And for many Thais they can't think of eating a fried egg without some Prik Naam Pla to top it. More than anything, it sums up the Thai food tastes of sour sweet and salty. Spicy? Of course that also depends on what chillies you use for this, and if you're prepared to do the extra work of separating out...

Thai Yellow Curry

by Nitsa Takhiansok

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...