This is a spicy Southern Thai curry with Islamic origins. Portugues traders brought spices such as turmeric, cinamon, cumin, cloves and nutmeg from the Middle East and India to the sout coast of Thailand and the Gulf of Siam at the same time as … Read more
Chu chee is traditional curry sauce for seafood, such as prawns and scallops. Here we have combined it with salmon because the strong flavour, colour and texture of the fish goes particularly well with this rich … Read more
This is a side dish of quails eggs in a spicy sugar-caramel sauce. In Thailand we normally use larger duck or even chicken eggs, but for the best ratio of sauce to egg the smaller quails eggs are perfect.
7 Quail … Read more
Kang Phed Ped Yang is a unique dish of roast duck in a spicy red curry. It combines kaffir lime leaves and many ingredients. Serve hot as part of a main meal.
1 roasted duck, deboned and cut … Read more
A favorite dish in thai restaurants around the world, geang khiao wan gai means “green sweet curry”, the sweetness deriving from the coconut milk and palm sugar. It is also deliciously hot and aromatic thanks to the green chilli, peppercorns, kaffir … Read more