Video Tutorials

Beef Matsaman Curry
(แกงมัสมั่นเนื้อ ; gaaeng matsaman neuua)

September 17, 2009 · 3 comments

Matsaman curry gets its entire flavor from the rich combination of spices, palm sugar, fish sauce and tamarind sauce. I love the way the richness of the beef come through the spices with a clear three tastes; starting with sweet followed by sour and then salty. The addition of the potatoes thickens the curry just [...]

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Stir Fried Prawns with Curry Powder and Eggs
(กุ้งผัดผงกะหรี่ ; goong phat phohng galee)

May 18, 2009 · 5 comments

Most Thai curry dishes call for freshly prepared curry paste that is best used fresh just before cooking. Here is a delicious and simple exception – Stir-fried prawns in curry powder, milk and eggs – A popular Thai seafood recipe which is unique in its use of commercially available curry powder. The dish was first [...]

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Pomelo Salad
(ยำส้มโอ ; yam sohm oh)

May 4, 2009 · 3 comments

Here is a dish with a modest name that has been part of Thai culture for at least couple of hundred years. Traditionally Thai salads are divided into three main categories based on the dressing type. The most popular salads are those with with clear dressings made of lime juice, fish sauce, crushed chilies and [...]

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Silver Pomfret in Three Flavors Tamarind Sauce
(ปลาจะละเม็ดซอสน้ำมะขามเปียกสามรส ; bplaa chalamet saawt naam ma khaam piak saam roht)

March 22, 2009 · 7 comments

A friend and a colleague, who used to live on a boat for 10 years in the British Virgin Islands, told me recently, that they had lots of tamarind trees over there and how much she loves the sauces and jellies made from tamarind. In Thai cooking we love tamarind as well. anyone who is [...]

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The Perfect Crab Fried Rice
(ข้าวผัดปู ; khaao phat bpuu)

March 2, 2009 · 7 comments

Simple dishes are sometimes more of a challenge to master. Fired rice falls into this category. In many cases leftovers are used to prepare it. There is nothing wrong with that. Fried rice can be an elegant dish with fresh ingredients and careful preparation as is presented in this video or as a fast solution to what leftover you have in the fridge. In any case, the result fried rice should be a Proud Dish! Each and every one of the rice grains should have its self esteem intact and infused with flavors.
If your fried rice tend to come out mushy and oily, or if you have hard time to get a balanced taste, this video tutorial is for you!….

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Pat Thai Noodles
(ผัดไทยกุ้ง ; pat thai goong)

July 28, 2008 · 6 comments

In this video you will learn how to prepare an excellent Pat Thai noodles (ผัดไทยกุ้ง) Pat Thai is being sold all over the kingdom of Thailand and abroad. Variations to this dish are probably as many as the restaurants and food stalls that sell it. Here is a luxurious, well balanced and tasty version of [...]

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Thai Green Chicken Curry
(แกงเขียวหวานไก่ ; gaeng khiao waan gai)

July 20, 2008 · 5 comments

In this video you will learn how to prepare an authentic Thai green chicken curry. (แกงเขียวหวานไก่ Gaeng khiao Waan Gai) Thai green curry is one of the popular ambassadors of Thai food in overseas restaurants. As such the dish has suffered modifications and abuses. This video demonstrates the authentic method of creating a flavorful curry [...]

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