Green Curry Paste (Krueang Gaeng Keow Wan)

Thai Translation – Krueang = Paste, Gaeng = Curry, Keow Wan= Green

Green curry is a favourite Thai dish of many people around the world. It is a smooth, creamy soup-like curry that can be made with any type of meat, seafood or vegetarian versions. This curry paste is made without shrimp paste making it perfect for vegans or vegetarians to enjoy. If you do not like your curries too spicy add large green chilli's which are not particularly spicy, alternatively, use more small green chilli's if you like dishes that pack a punch!

Stir Fried Tofu with Basil (Pad Krapow To Hu)

Thai Translation - Pad = Stir Fried, Krapow = Holy Basil, To Hu

Pad Krapow is a very popular and full flavoured dish that usually is made with pork or chicken. It has a uniue earthy flavour but can also be very spicy. In this version, I made it using tofu, cauliflower and mushrooms which makes it very nutritious and delicious too! The key ingredient to Pad Krapow is krapow – or holy basil. Holy basil can be substituted for regular Italian basil but it wont have the same earthy taste to the dish. You should be able to find holy basil in some supermarkets or specialty Asian grocery stores and it can be identified by the woody stems and slightly furry leaves.

Satay Sauce

Satay sauce is a creamy and nutty sauce that goes very well with grilled meats. It is highly addictive, tastes great on its own and is ridiculously easy to make. You wont ever buy a store-made version of this sauce again!

Chu Chee Curry with Tofu (Gaeng Chu Chee Tao Hu)

Gaeng = Curry, Chu Chee = Curry Type, Tao Hu = Tofu

Chu Chee curry is a dish that is often served with seafood but this version uses hard tofu. It is based on a red curry sauce and distinguished by the use of kaffir lime leaves and basil. It is a thick spicy sauce that is different from other thai curries because of the texture.

Thai Omelette (Kai Jiaow)

Thai Translation – Kai = Egg, Jiaow = Crisp Fry

Omelettes are a common "comfort food" dish that are often stuffed with meat, seafood, plain or with vegetables. Omelettes are a cheap and convenient meal which pack protein and other vitamins. Thai omelettes are light, fluffy and crispy – basic but delicious comfort food.

Stir Fried Morning Glory (Pad Pak Boong)

Thai Translation – Pad = Stir fried, Pak Boong = Morning Glory/Water Spinach

Pad Pak Boong is a healthy and flavoursome dish that is made up of only a few ingredients. Morning glory is a delicious green vegetable that is found throughout Asia and when quickly fried with some garlic and chilli makes a great dish on its own or is perfect as a side. I love to eat it for breakfast as its quick, healthy and a perfect way to start the day. Its best cooked and eaten straight away as the morning glory can go a little soft and it changes the flavour.

Penang Curry with Tofu (Gaeng Penang To Hu)

Thai Translation – Gaeng = Curry, Penang = Penang Curry, To Hu = Tofu

This delicious vegetarian penang curry is packed with eggplant and tofu. It is creamy, nutty and filling. Perfect for dinner or lunch and can be altered to include other vegetables or meat. 

Penang Curry Paste (Krueang Kaeng Penang)

Thai Translation – Krueang = Paste, Gaeng = Curry, Penang = Penang

Penang curry, sometimes spelt “panang”, is a flavoursome and creamy mild curry that is perfect for many types of meat or vegetarian. It takes its name from the island off peninsula Malaysia, Penang curry has a different flavour to more traditional thai curries. The paste is based on the red curry paste but peanuts are added which give it a delicious nutty flavour. 

Red Curry Paste (Krueang Kaeng Phed)

Thai Translation – Krueang = Paste, Gaeng = Curry ; Phed = Spicy

This simple curry paste is so easy to make and is so fresh and fragrant. It can be made in advance and stored with a layer of oil to preserve it. Red curry paste is the basis of other curries and other dishes including penang curry, khao soi (a northern noodle soup dish) and thai fish cakes. This recipe does not contain shrimp paste and makes it a suitable dish for vegetarians.

Mango with Sticky Rice (Kao Niao Mumuang)

Thai Translation - Khao = Rice, Niao = Sticky, Mamuang = Mango

This traditional Thai dessert (desserts are called khanom in Thai) is very creamy and refreshing. The juicy sweet mango combined with a coconut sticky rice makes it a delight to eat and everyone will enjoy it. It is perfect to use with leftover sticky rice. This dish isparticularly popular with Thai people around Thai New Year which is in April. This is when the mangos are ripening and are in an abundance and are eaten every which way.

Thai Spring Rolls (Pa Pia Tod)

Thai Translation – Pa Pia = Spring Roll Tod = Deep Fried

Spring rolls are a delicious appetiser that is very easy to make. They are sold in markets, street corners and in restaurants all over Thailand usually with a sweet chilli sauce. This version is made without meat so is perfect for vegetarians but you can use chicken, pork or seafood also.

Cucumber Salad (Yum Tang Gwa)

Thai Translation – Yum = Spicy Salad; Tang Gwa = Cucumber

Cucumbers are abundant and nutritious vegetable that are also a great option to have with anything spicy because of their cooling, watery taste. Thai food is often served with a few slices of cucumber to help cool a spicy mouth and it is also used in many dipping sauces to add a depth to the flavours. This is a dish that is commonly served with satay or other meat skewers to compliment the more subtle flavours of the barbeque meat. It can also be served as an entree salad to freshen the pallet before eating a thick curry or other strong flavoured dish.