Recipes

Homemade Soy Milk นำ้เต้าหู้

March 11, 2016 by Pailin Chongchitnant Leave a Comment

Fresh soy milk is a quintessential Thai breakfast. It's one thing I miss most about Thailand, but luckily it's easy to make at home. If the only soy milk you've had comes from a carton, you owe it to yourself to try a homemade one as they taste nothing alike! In this post I'll also show you how to have it Thai-style with all the add-ins!

a glass of soy milk with bowls of beans and job's tears in the back

Why Make Your Own Soy Milk?

In short, homemade soymilk and the commercial versions, such as Silk, taste nothing alike. And I mean NOTHING. IMO fresh tastes better, as you might expect. When I first came to canada, I bought myself a carton of Silk, thinking how convenient it is that I can just grab my favourite breakfast drink at the supermarket in Canada! I was so excited for my first gulp, only to be stunned by how it looked and tasted completely different from the soymilk I grew up drinking.

I did not understand how something that contains basically ONE ingredient (soybeans) can taste so different...until I looked at the ingredient list of Silk and realized there were many more than one, including thickeners and flavouring. No wonder. Here, they try to make soy milk taste as much like milk as possible because they're marketing it as a milk substitute. But in Asia, we drink soy milk for the joy of soy milk itself.

Thankfully, it's pretty straight forward to make at home. Once you know the process, you don't even really need the measurements. We never used any measurements growing up!

Soymilk in Thailand

In Thailand, soy milk is called น้ำเต้าหู้ nam taohu (literally translated as "tofu water" which I know isn't the most appetizing but very much accurate, lol). It is most commonly sold by street carts and it's widely available. The soy milk is made fresh, day by day, and it's served steaming hot. Although it can be enjoyed any time of day, it's popular in the morning as breakfast.

To make it a meal, we add beans, grains, and other add-ins to make it more nutritious and filling, and I'll show you a few of my favourites in this post. So it's kind of like a healthy version of bubble tea! You can order it sweetened or unsweetened, and some vendors also offer a black sesame flavour where they grind up toasted black sesame seeds in with the soy milk.

Watch The Full Video Tutorial!

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Ingredients and Notes

If you only have soybeans, you can make soy milk, but there are a few optional ingredients to make it a little more special. For amounts, check out the full recipe card below.

Dry soybeans, preferably split, which will take less time to hydrate and you wouldn't also have to deal with the exterior membrane, but whole soybeans will work absolutely fine.
Water
Pandan leaf (optional). Pandan leaves are aromatic leaves commonly used in Thai desserts. We often add it to soy milk for an extra aroma, but we're very light handed with it as we don't want it to taste distinctly like pandan. Pandan leaves are available fresh and frozen at some Asian grocery stores.
Salt (optional). I like to add a pinch to balance the sweet, but often skip it. Try adding it to a glass and see how you like it with and without!
Sugar or other sweeteners, to taste, optional. White sugar is fine, as is brown sugar or honey. Feel free to sub any sweeteners you want for a sugar free version.
Options for add-ins: Red beans, mung beans (split), job's tears (aka coix seeds), lemon basil seeds, tapioca pearls, plain agar agar cubes, gingko nuts.

How to Make Homemade Soy Milk นำ้เต้าหู้

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Rinse soy beans and soak in plenty of water. If using whole beans, soak for at least 10 hours; if using split beans, soak for at least 3 hours. To check if soybeans have fully hydrated, split the beans in half and check if there is any darker colour in the center of the bean (dark spot means it hasn't fully hydrated).
If using whole beans, remove the skins from the beans (they have a weird aftertaste.) To remove the skins, leave the beans in the soaking water and scrunch them in your hands and the skins will be rubbed off.
Once you have removed a lot of skins, pour off the water and most of the skins will come out with it. Add more water and repeat the process until most of the skins have been removed.
In a blender, blend the beans until smooth with just enough water to get it going. Once blended add more water to thin it out, leaving about 1 ½ cups of water for later. Set a sieve or colander over a pot and line it with muslin or several layers of cheesecloth.
Pour half of the puree into it, stir to strain off most of the liquid, then gather the edges of the cloth, and squeeze the remaining milk out (see video).
Open the cloth, then pour in half of the remaining water to "rinse" out any remaining soy milk. Strain and squeeze. Repeat with the other half of the puree.
Heat the soymilk with pandan leaf (if using) over meadium high heat, stirring constantly, and once it starts to bubble, lower the heat down as low as you can to maintain a gentle simmer.
Simmer for 20-30 minutes, stirring occasionally, until the soymilk no longer has a raw, grassy smell.
Remove from heat, add salt and sweetener as desired. Enjoy hot or cold! You can also add any of the optional fixin's listed above to make it into a more filling, street-style breakfast.

How to Make Tamarind Paste for Thai Cooking

September 13, 2019 by Pailin Chongchitnant 55 Comments

Tamarind is one of the most important ingredients in Thai cuisine, especially for our most famous dish, pad thai. While many Asian markets carry jars of ready-to-use tamarind paste, some of us can only find solid blocks of tamarind pulp. Not to worry, in this post I will show you how to turn that pulp into liquid tamarind that can be used in any Thai recipe. It may be more work, but it's easy and 100% more flavourful than store-bought ones!

A block of tamarind pulp, a jar of tamarind paste, and a spoon filled with tamarind paste. — Tamarind pulp (in block form) can be turned into homemade jars of delicious tamarind pasteused in many Thai recipes.

But first, what is tamarind?

Simply put, tamarind is a fruit. Its sticky brown flesh ranges from being very sweet to very sour, depending on the variety. The sweet ones are for eating as snacks, and the sour ones are turned into a liquid that we then use to add acidity to many dishes.

The liquid form of sour tamarind used for Thai cooking is referred to in English differently by different people. I've seen it written as tamarind paste, tamarind water, tamarind juice, and tamarind concentrate. (Note: it is NOT a concentrate as you literally add water to tamarind to dilute it into a liquid. This is a misnomer, but often how many commercial brands label their product). This causes confusion, I know, but if you're working off of a recipe written by a Thai person, know that we're all talking about the same thing.

In my recipes, I used to call it "tamarind juice," but I have switched to "tamarind paste" to avoid confusion with tamarind beverages which are labelled "tamarind juice." So on this website, if you see different terms for tamarind used in different recipes, I apologize for the inconsistency, but know that there is only one tamarind product that we use in Thai cooking, it just goes by different names!

For more general info about tamarind, check out my Ultimate Guide to Tamarind .

A pile of tamarind pods, with one cracked open. — Fresh tamarind pods.

Should you buy tamarind paste or make it?

There is nothing wrong with buying convenient tubs of ready-to-use tamarind paste, often labelled as "tamarind concentrate," for cooking, as long as you buy THAI TAMARIND and not Indian ones, which is very different. And if you're just trying to learn a few Thai dishes, or you're very busy, I'd just buy it. But here's why I always make mine:

I used the ready-made tamarind paste for years...until I realized that the acidity was very inconsistent from tub to tub. Some would be quite sour, but more often than not store bought tamarind paste was weak and diluted, and I'd have to put a lot to get the acidity I needed.

So I started making my own, which for me is a nostalgic activity. Growing up in Thailand we always made our own tamarind paste for cooking. Every time we need it for a recipe, I'd take out a small chunk of sour tamarind, add some water to it and squeeze the pulp out with my hand so make a flavourful sour water. Any extra, we froze. Ready-to-use tamarind paste didn't become available in Thailand until I was an adult. at the store until I was an adult.

Important Tamarind Buying Tips

If you find whole tamarind fruit pods at the store, those are the sweet ones for eating as snacks NOT for cooking. Do not make this mistake as many people have done! Though you should get them anyway as they're delish :).

Tamarind for cooking comes either in ready-to-use liquid in a tub or jar, or in a brown block (pictured below). This brown block is what you need to make tamarind paste at home.

The brown block is simply compacted tamarind fruit pulp. The pulp is seedless (though I've seen some rogue seeds occasionally), but it has lots of fibers that need to be strained out.

A block of tamarind pulp. — Tamarind pulp commonly sold at Asian markets. It is seedless, but still contains a lot of fibers that need to be strained out.

How to Make Tamarind Paste

Here's an overview of the process, but be sure to read the recipe card and watch the video tutorial because this is one of those things that's much better understood once you see it in action. I also include more tips I didn't include here in the video!

Process shots for making tamarind paste steps 1-4

Pull apart tamarind pulp into small chunks.
Place the tamarind into a large heatproof bowl and cover with hot off-the-boil water and let it sit until the water is cool enough to handle, at least 20 minutes.
Use your hand to squeeze and scrunch the tamarind pulp so that the flesh is released from the fibers and mixes into the water. If you feel like it's too thick, and more water is needed to loosen things up, go ahead and add it.
Once done, you should have a thick liquid in the bowl and the fibers should have barely any pulp left on them.

Process shots for making tamarind paste steps 5-8

Strain the tamarind paste into a pot through a sieve that is not too fine, using your hand to stir and push the pulp to help it go through. Feel free to add more water if it's too thick to go through the sieve.
Once you're down to just the fibers, rinse the remaining fibers with a little more water to release more tamarind paste.
You can use this right away, or for storage, cook the tamarind paste in a pot until it bubbles, and let it bubble for about 5 minutes to ensure that it is thoroughly heated. Stir it constantly to avoid splattering!
Transfer the tamarind paste into small mason jars, close the let and let cool. Store in the fridge or freezer.

Tips for Storing Tamarind Paste

An open jar of tamarind paste can last a few months in the fridge, but eventually it will grow mold. Because of this, here are some storage tips:

Store the tamarind paste in small glass jars, no larger than 1 cup, so each open jar does not last long.
Store unopened jars in the freezer, and keep only 1 open jar in the fridge at any given time.
If you rarely use tamarind, instead of keeping an open jar in the fridge, freeze the tamarind paste in ice cubes and pull out as much as you need each time. It will be helpful for you to note the volume of each cube, so you know how many to take out.
If you are a jam-maker, you can "can" the tamarind and make the jars shelf-stable. (Caveat, I have not personally done this, but it is a high acid fruit so there should be no problems.)

Learn More About Thai Ingredients!

Understanding Thai ingredients is incredibly important in helping you cook Thai food successfully. If you want to learn more about other ingredients you'll need in Thai cooking, check out this article: The Ultimate Guide to Essential Thai Ingredients, or browse these posts to find one that interests you.

Recipes with Tamarind

Now that you've got delicious homemade tamarind paste, try using it in these recipes!

Homemade Tamarind Paste

Homemade tamarind paste is much better than anything you can buy, and it is easy to make. For the best pad thai, you gotta use homemade tamarind! Be sure to watch the video tutorial below as the process can be much better understood once you see it, and you can also watch it on YouTube.

4.91 from 11 votes

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Prep Time 5

Cook Time 20

Cooling time 20

Course Sauces

Cuisine Thai

Servings cups

Ingredients

▢ ½ lb seedless tamarind pulp (see note)
▢ 2 cups hot water
▢ ½ cup room temp water

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Notes

Note: Buy tamarind pulp that comes in a rectangular block, and it should be a product of Thailand. Do not use tamarind pulp from whole pods, as those are sweet tamarind meant for eating, not for cooking.

FULL VIDEO TUTORIAL

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Instructions

Use your hands to pull apart the tamarind block into small chunks and place it in a large, heat-proof mixing bowl. Pour the hot water over the tamarind and let it sit until it’s cool enough for you to handle, about 20 minutes, though you can let it sit for as long as you need at this point—the longer it sits, the easier the next step will be.
½ lb seedless tamarind pulp (see note), 2 cups hot water
Use clean hands, preferably gloved, to squeeze and scrunch the pulp to loosen it from the fibers. You should end up with something that has a consistency of a smoothie. A little thinner than smoothie is fine, but too thick will make it hard to strain, so if it looks super thick add a little water.
Once you can feel that most of the pulp has been released from the fibers, strain the tamarind mixture, into a pot through a sieve, preferably not fine-mesh as the paste will be thick and it'll hard to push through. Push as much of the liquid through as possible, and scrape the bottom of the sieve occasionally.
Tip: If at any point in the process you're having a hard time because the liquid is too thick, do not be afraid to add more water. Some brands of tamarind pulp are more "pulpy" than others and require more water to loosen.
Gradually pour about ½ cup of room temperature water over the remaining fibers in the sieve while using your hand to mix it around. This will rinse off any last little bit of tamarind still stuck in the fibers.
You can use this right away for cooking, but for storage, cook the tamarind paste over medium high-heat until it boils, stirring constantly, as it is quite thick and can bubble and jump at you if you don’t stir. Allow it to bubble for 4-5 minutes to ensure that it is thoroughly heated through before turning off the heat.
Transfer the hot tamarind paste to clean, small mason jars, no larger than 1 cup capacity. I like using the smaller ones so each jar will not be open for as long. Close the lids while still hot and and allow it to cool at room temperature before moving them to the fridge for storage. As it cools the lids will be sucked in and it will seal very well, like jam, but since this was not properly canned, you still need to store them in the fridge.
You can also freeze them in ice cube trays and store the cubes in freezer bags.

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Thai Steamed Red Curry (haw mok)

January 18, 2025 by Pailin Chongchitnant 21 Comments

Haw Mok ห่อหมก is a cross between a curry and a custard. If this sounds strange, trust me, it is phenomenal. It's one of my favourite ways to eat curry (might even be my actual fave). The texture is silky and creamy, but has all the beloved flavours of Thai red curry. This unusual combination is a classic, traditional Thai dish that's one of my mom's favourite meals!

What is Haw Mok ห่อหมก?

In Thailand, haw mok (sometimes also spelled as hor mok) is a very popular dish you can find all over the country. You can find haw mok served in fancy sit-down restaurants, sold by street food vendors, or even in the supermarkets' ready-to-eat food section. you can find at many kinds of restaurants

It's a savoury custard (think quiche) that is made primarily of coconut milk, red curry paste, and eggs, and it most commonly uses fish as the protein, although other kinds of seafood can also be used. While you can use chicken or other meats, in Thailand they are usually made from fish and seafood only. The custard is added to a banana leaf cup or wrapped entirely in banana leaves packages and then steamed. They can also be grilled, in which case it is called haw mok yang (grilled haw mok).

Since making banana leaf cups is a pain, for my recipe I've made a hack by lining ramekins with banana leaves, so you can get the traditional aroma of steamed banana leaves without the hassle. You can also omit the banana leaves completely and the flavour of the haw mok will be mostly intact as the banana leaf aromas is quite mild.

Ingredients and Notes

Here are all the ingredients you need and important notes about them. For amounts, see the recipe card below.

Thai red curry paste. I recommend Maeploy or Aroy D brands as they have the strongest flavours and this recipe is made using these pastes. Other brands can also be used, but you may need to adjust the amount of the paste and saltiness. See my thorough review of common red curry paste brands here.
Coconut milk. See my post on how to choose good coconut milk here.
Palm sugar, finely chopped or grated. You can also substitute equal amount of light brown sugar for this recipe.
Fish sauce
Eggs, large.
Makrut lime leaves, finely julienned. If you don't have them you can omit.
Any kind of fish filet or seafood. The most common choice is white fish such as bass or tilapia, but salmon would also work. You can also use shrimp, squid, or shellfish (without the shells). If you don't eat seafood: You can sub bite-sized pieces of chicken, preferably dark meat but breast would be okay too. I don't recommend pork or beef or anything that would become tough if overcooked because you won't be able to control precisely how long the meat cooks in the custard.
Shredded cabbage or other sturdy leafy veg. The veggies are added at the bottom of the custard for texture, so you want to use sturdy veggies such as cabbage, kale or Chinese broccoli leaves.
Thai basil
Banana leaves, optional. You can buy banana leaves frozen at many Asian grocery stores.
Jasmine rice, for serving. Like a regular curry, haw mok is always eating with jasmine rice!

Garnish

Garnishes by default are optional, but without them it can definitely look a bit plain. Haw mok come with a standard set of garnishes to add some colour to the top:

Coconut milk
Cornstarch, this is to thicken the coconut milk so it stays put on the custard. It can be replaced with any other thickening starches such as rice flour or all-purpose flour.
Sliced red chilies or julienned red bell pepper
Cilantro or another green herb you've got on hand. To keep it simple you can julienne extra makrut lime leaves and use that as a garnish. You can also use Thai basil for garnish, but be sure to serve it right away as basil turns dark once it comes into contact with hot food for a while.

How to Make Haw Mok - Step by Step

Here's a bird's eye view of the steps to give you an idea of what's involved. For the complete instructions, see the recipe card below. If this is your first time, I recommend watching the video tutorial in the recipe card to ensure success.

Add a splash of coconut milk to the curry paste and stir to loosen the paste. Once the paste is loose, add the remaining coconut milk and stir until the paste is dissolved.
Add the eggs, fish sauce, sugar, makrut lime leaves and stir to combine.
Add the fish and stir to mix.
Line the ramekins with strips of banana leaves if desired, then line the bottom with steamed cabbage and/or kale and Thai basil.

Process shots for how to make haw mok steps 5-8

Distribute the pieces of fish evenly among the cups.
Ladle the custard over the fish, leaving at least ½ inch of headroom to allow for some puffing.
Steam on medium heat for 15-20 minutes or until set.
Garnish with thickened coconut milk, chilies and cilantro or more julienned makrut lime leaves.

Advance Prep and Storage

This is a great dish to make in advance of a dinner party or just for meal prep. There are a few ways to do it.

You can steam the whole thing in advance, then re-steam to reheat before serving. Leave the garnish until just before serving.
The custard mixture can be made ahead of time, without the fish, and kept in the fridge for a few days. Add the fish the day you're cooking.
If using banana leaves, I recommending cutting and cleaning them ahead of time. I find this part a bit of a hassle cuz it gets messy with all the banana leaf trimmings everywhere, so doing it on a separate day helps. Once cleaned and cut, store in a well-sealed container in the fridge to keep it from drying.

Any leftover haw mok can be kept in the fridge for up to a week. The best way to reheat is to steam, but you can microwave it as well. To microwave, I would use no more than 50% power to ensure the custard is evenly heated through and prevent it from exploding as eggs tend to do in the microwave...so cover it with something!

Haw Mok Modifications

This is a very flexible dish that you can exercise your creativity on. Here are some things to try:

Change the curry paste. Use green curry paste instead of red curry paste! You can also try other curry pastes as well but green would be the best pairing with seafood.
Change the protein. Instead of fish, try making haw mok talay which uses a mix of fish, squid, shrimp and sometimes mussels. You can do crab for a luxury version. You can even use chicken or pork, or opt for a no-meat version!
Change the size. You can make tiny little cups which are always cute and would cook quickly, just make sure you cut the fish down smaller. You can also do one large one in a big dish, which I have done and it ends up looking very impressive, but cooking time will increasing to about 50 minutes so be patient!
Add different veggies. In this recipe I use cabbage and/or kale, but you can definitely try other things that won't become too watery or mushy.

The Only Steak Marinade You Need (Thai Marinated Steak)

September 4, 2021 by Pailin Chongchitnant 26 Comments

This simple marinade is the only steak marinade you need. Bold claim, I know, but once you try it you'll understand why (and hopefully agree!). Even though it is a classic Thai beef marinade for the grill, the flavour is not distinctly Asian. It's just really fantastic, umami flavours that would pair well with any meal, and any side dish, Thai or not.

Classic Thai Marinade, Universally Delicious

When you see beef being grilled in Thailand, the marinade used is probably not all that different from one person to another. We have our tried-and-true combination of sauces that creates one of the most delicious steaks you'll ever have. There's a reason why it's a classic.

The main stars of this marinade are oyster sauce and soy sauce, with just a touch of sweetness added. This combo creates intensely umami flavours that compliment the beef perfectly - and the little bit of sugar is the secret to balancing the salt and giving you those smokey-flavoured grill marks. These sauces are Asian, but they have relatively neutral flavours, so the steak will not clash with say, mashed potatoes, or whatever sides you decide to serve it with.

This is also endlessly customizable, so that if you do want it to have a distinct flavour of any particular herbs or spices, you can totally add them to this base marinade. So use what's given as the base ratio, then get creative from there!

Ingredients and Notes

Here are all the ingredients and important notes about them, for amounts, see the full recipe card below.

Ingredients for Thai Steak Marinade

Black or white peppercorns. While in Thailand we mostly use white pepper, when it comes to beef, black pepper it my preferred pairing. But if you want to use white pepper instead, that's fine too.
Garlic. You won't find any Thai marinade without garlic! In a pinch, garlic powder will also do.
Soy sauce. I use Thai soy sauce (Healthy Boy Brand) but you can use any kind of soy sauce you regularly use. You can also use any gluten free soy sauce instead.
Oyster sauce. While it's not crucial to use premium oyster sauce for this recipe, it's worth reading my post about how to choose high quality oyster sauce when you're at an Asian market.
Sugar. Just a touch of sweetness to balance the saltiness of soy sauce and oyster sauce. You will be surprised how much of a different it makes. It will also help with browning on the grill.
Lime juice. A little acidity helps sharping the flavour of the marinade, and tenderize the exterior of the steak a little.
Neutral oil. Adding oil to the marinade will help disperse the fat-soluble flavour molecules in the garlic and the pepper, and once on the grill, the oil coating the steaks will help prevent moisture loss.

Ingredients for Nam Jim Jeaw

A grilled steak in Thailand would not be complete without a dipping sauce. And the classic sauce we would serve with a grilled steak, or any other grilled meats, is nam jim jeaw. I have a more extensive post about nam jim jeaw with 3 different variations, but here are ingredients for the basic version.

Tamarind paste. Tamarind gives acidity and a thick consistency to the sauce. You can buy ready-to-use tamarind paste sold in tubs or jars, often called "tamarind concentrate," or you can make your own tamarind paste from tamarind pulp which is sold in blocks. It's not hard to make your own and it tastes better! You can follow my DIY tamarind paste recipe here.
Fish sauce. The most important salty seasoning in Thai cuisine. Learn more about this crucial ingredient in my guide to fish sauce.
Lime juice.
Palm sugar, or light brown or white sugar will also work here.
Roasted chili flakes or some kind of spicy chili powder. The toasting adds smokiness, but in a pinch you can just add any kind of spicy chili flakes/powder you have. You can make your own roasted chili flakes from whole dried chilies, or toast store bought chili flakes in a dry skillet over medium high heat until it darkens slightly.
Shallots or green onions.
Mint and/or cilantro.
Uncooked white rice. Just a small amount for making toasted rice powder. This adds thickness and a wonderful nutty aroma to the dip. It is an essential ingredient for nam jim jeaw so do not skip!

How to Make Thai Steak Marinade

Here's a bird's eye view of the steps, for the full instructions and the video tutorial, see the recipe card below!

process shots for how to make steak marinade steps 1-4

Pound garlic and peppercorns together into a fine paste. Alternatively grind the peppercorns with a grinder and mince or use a microplane to grate the garlic.
Add all the liquid marinade ingredients and stir to mix well.
Marinade your steaks of choice for at least 3 hours and up to 1 day.
Bring the steaks out to room temp 1 hour before grilling and grill to your desired doneness.

The Marinade for Thai "Crying Tiger"

"Crying Tiger" or *seua rong hai* is thinly sliced grilled steak, served with a tart and spicy dipping sauce, and usually a side of sticky rice.

You might by now be reminded of a dish you've had in a Thai restaurant called "Crying Tiger," which is the English translated name of a dish that is essentially grilled steaks, sliced, and served with nam jim jaew dipping sauce. Sticky rice is usually served as a side.

On Thai restaurant menus, it can also be written as Tiger Cry, Weeping Tiger, or some variation on that theme. The Thai name is "seua rong hai;" seua means tiger, and rong hai means cry.

Originally seua rong hai used a specific cut of beef - the brisket. There are many stories explaining the origin of the name, but the one I like best is that the brisket is so chewy even the tiger cannot eat it ... so it cries!! But the chewiness is why the steak is always very thinly sliced.

Nowadays people make crying tiger using other cuts that don't involve any tears or jaw pain (and I don't recommend you use brisket for this), but the most important thing here is the marinade, and the dipping sauce if you want something very Thai.

FAQ About This Marinade Recipe

I am allergic to shellfish, what can I use instead of oyster sauce?

You can use an additional 1 tablespoon of soy sauce instead of the 1 ½ tablespoon of oyster sauce. You can also buy vegetarian oyster sauce which is usually labeled as "vegetarian stir fry sauce" and it should have a similar consistency to oyster sauce.

Can I change the amount of sugar in the marinade?

Yes! You can add another 1-2 teaspoons for a sweeter, more teriyaki-ish flavours. Or you can reduce it to 1 teaspoon if you prefer it less sweet, though I suggest not omitting it altogether because it helps with getting those nice grill marks.

Can I pan-sear the steak instead of grilling?

Marinated steaks, especially one with sugar like this one, are better suited for the grill. If you pan-sear, the marinade will more easily burn with full contact with the hot oil. So without a grill, I recommend doing a quick sear on the pan just to get it nice and browned, then finishing it off on a rack in the oven.

Can I use this marinade for other meats?

Yep! This definitely works with pork, chicken, lamb, and any other meats you would grill.

Have leftover steaks? Try using them in these recipes!

Grandma's Pork and Vegetable Stew (Jab Chai)

August 23, 2025 by Pailin Chongchitnant 3 Comments

Jab chai จับฉ่าย is a comforting dish Thai people commonly enjoy at home. A medley of vegetables and pork ribs (or chicken) are cooked together until the meat is tender and the broth is packed with flavour. It's a dish my grandma has been making for us ever since I was a kid, and I've grown to love it more and more over the years. It's healthy, easy, and delicious!

What is the Jab Chai?

Jab means 10, and chai means vegetables in Teochew Chinese, who are the immigrants who brought this dish to Thailand. But you do not need 10 vegetables to make it! It's named that way because it's meant to be a soup that uses up bits and bobs of vegetables you have lying around, so it always ends up being a party of different veggies.

The broth gets its flavour and body from pork ribs, but you can also make it with chicken using drumettes. It's then seasoned with umami oyster sauce and soy sauce. It's one of those dishes that look slightly different in every family, and even with every batch, depending on what's available.

In Thailand, this is not a dish you can find in restaurants, so you have to go to someone's home to enjoy it. It is simple home cooking at its best!

Ingredients and Notes

Here are all the ingredients you'll need and important notes about them. For amounts, see the the full recipe card below.

Protein Options

The Classic Option: Asian-style chopped pork ribs. If you're unfamiliar with Asian style ribs, imagine a rack of ribs that are sliced horizontally so each bone is 2 inches long, then each rib is separated into singles. This way, the pieces are easy to eat in a soup, and the bones have a lot of cut surfaces to release tons off flavour into the broth. You can buy these ribs already cut into singles at Asian butchers, or sometimes they come in a long piece so you have to cut them up (see pic above).
I prefer back ribs over spare ribs because the pieces are more regular and so they cook at the same rate, but spare ribs are also fine to use. If using spare ribs, look out for pieces that are mostly meat, and cut them down against the grain so the meat is no thicker than ½ inch so they all cook at the same rate.
Some people also do a mix of ribs and pork belly. Feel free to do that if you like a fatty stew, but don't do belly only as the ribs are what give the broth flavour and body.
Option 2: Chicken drumettes. If you don't eat pork, you can make a chicken version using drumettes which also have a lot of bones that will make for a rich broth. Do not use boneless chicken unless you have a very good chicken stock to start.

Vegetable Options

While you can use any kind of soup-friendly vegetables you have, here are some common veg I use in my version:

Dried shiitake mushrooms. I highly recommend not skipping these as they add a lot of umami to the broth.
Daikon, peeled and cut in 1-inch (2.5 cm ) chunks. I also recommend not skipping daikon as it adds a wonderful natural sweetness to the broth. We rarely make broth without daikon in Thailand!
Carrot. I add carrots to give the dish some colour. Otherwise it'll be quite brown and not particularly pretty!
Green cabbage. Do not sub red cabbage lest your soup turns into something really weird looking!
Chinese broccoli (gai lan). Gai lan can be a bit bitter, so if you're sensitive to that you can also sub kale or broccolini.
Garlic, chopped.
Other good options include: celery, any kind of Asian mushrooms, kohlrabi, napa cabbage, cauliflower, tofu (fried tofu or tofu puffs recommended), bok choy, yu choy, zucchini, sweet corn (cut into 1-inch sections). Keep in mind that vegetables will give off their own flavour to the broth.

Seasoning

Nothing out of the ordinary here. These are all staple seasonings in a Thai kitchen!

Ground white pepper. Black pepper is fine too.
Soy sauce
Oyster sauce
Golden Mountain Sauce or Maggi Seasoning (optional). You can sub more regular soy sauce if not available.
Black soy sauce or dark soy sauce (optional) to give it a darker colour and a richer flavour.

How to Make Jab Chai

Here's a bird's eye view of the process, it is super simple! The full instructions are in the recipe card below, and if this is your first time, I highly recommend watching the video tutorial to ensure success!

Saute the garlic and pepper in oil until small bits of garlic turns golden. (On lazy mode, you can simply add the garlic and pepper to the soup without sauteing.)
Add the ribs and the water.
Add the mushrooms, daikon, and any other long-cooking veggies that won't overcook.
Add all of the seasonings and simmer for 30-40 minutes until the pork is fork tender.

Remove the mushrooms with tongs, squeezing out excess liquid and set them aside on a cutting board to cool slightly.
Add the quick cooking veggies, in our case carrots, cabbage and gai lan. Simmer for 10 minutes until the carrots are cooked through.
Once the mushrooms are cool enough to handle, cut off stems and slice the caps into thin pieces. Add the mushrooms back into the osup.
Taste and adjust seasonings with more soy sauce and pepper if needed, and it's ready to serve!

Pro Tip: It tastes better the next day

Jab chai is one of those dishes commonly known to taste better the next day! As the veggies sit overnight they have more time to absorb and exchange flavour. So this is a great dish to make ahead of time for a few nights of easy dinner!

Advance Prep & Storage

While you can make the whole dish in advance, what we often do is stew the pork ribs with the mushrooms, daikon and seasoning in advance. This is the part that takes a long time, so you can get that out of the way, and then add short-cooking veggies when you're ready to serve.

Jab chai will keep up to one week in the fridge and will probably freeze fine though I have never personally frozen it.

Before you start, if this is your first time, be sure to watch the video tutorial to ensure success!

Like soups and stews? You'd also love these!

Thai Fried Bananas Recipe (gluay kaeg)

December 5, 2014 by Pailin Chongchitnant 18 Comments

When I think about Thai street food, these crunchy fried bananas is one of the first to come to mind. Every time I go back to Thailand I make sure I get myself some. They're THAT good. Slightly sweet Thai bananas are coated in a crunchy sesame coconut batter, it's the perfect snack you can't have just one.

fried bananas in a banana leaf cone container

What is Gluay Kaeg?

Gluay Kaeg กล้วยแขก is a common and popular street snack you can find all over Thailand. Gluay means bananas, and kaeg is a term we use for people of South Asian descent, so the theory is that this recipe came to Thailand from Indian immigrants. They are also sometimes called gluay tod which means "fried bananas."

a plate of fried bananas — A batch of freshly fried gluay kaeg that my family made in Thailand. We make them regularly!

If you've ever been to a Thai restaurant that offers "fried bananas with ice cream" for dessert, rest assured these are not it. The ones offered in many Thai restaurants are the Westernized version that uses regular bananas and a light, plain batter, or sometimes wrapped in spring roll wrappers. Don't get me wrong, those are delicious, but very different from the fried bananas you get in Thailand.

In Thailand, they are more of a snack than dessert. We use namwa bananas that are slightly underripe so they hold up well in frying without turning mushy, so they bananas are not super sweet (and don't come with ice cream!). The batter has a firm crunch, with a distinct nuttiness from toasted sesame seeds and grated coconut.

In Thailand, gluay kaeg is mostly sold by street carts, so you have to keep your eyes out for them as you walk around. Although nowadays a popular boat noodles restaurant chain Thongsmith also has it a very good one on their dessert menu.

Ingredients and Notes

Here are all the ingredients you need and important notes about them. For amounts, see the full recipe card below.

Thai namwa bananas OR sweet plantains. Traditionally we use namwa bananas which are the short, chubby bananas seen in the photo above. If using namwa bananas, wait until have turned mostly yellow with the smallest hint of green remaining as per the pic above - this is the perfect ripeness. Sweet plantains can also be used with great results, about which more below.
Note: while you can buy Thai bananas at some Asian markets, I find that sometimes they have been stored in temperature that is too cold which prevent them from ripening properly, and they go from green to brown, skipping the yellow phase altogether. If this happens to you, I'd look for another store. Also if you live in a cold climate, this might be unavoidable in the wintertime.
Shredded coconut, unsweetened. Traditionally we use freshly grated coconut which you can buy frozen at some Asian stores, but regular dried shredded coconut is also fine to use. You simply need to rehydrate it in hot water before using to prevent the coconut from absorbing the liquid from the batter as it sits.
Thai rice flour. Only use rice flour from Thailand as rice flour from the US or other countries are processed differently and have a different texture. Also, do not use glutinous rice flour because they are very different ingredients.
Sugar.
Salt
Baking powder
White sesame seeds, toasted. Toast sesame seeds simply by stirring them constantly in a dry skillet over medium high heat until they are well-browned. It should only take a few minutes if making a small amount. Don't be shy about toasting them a little darker, as they are more nutty and aromatic than "blond" toasted sesame seeds.
Oil for frying. You can use any kind of oil you like here. I use canola oil.

Choosing the Right Plantains for This Recipe

As I mentioned above, if namwa bananas are not available, plantains also work great, but you have to choose the right ripeness. Unlike regular bananas, plantains are completely ripe when they are completely blackened. Choose plantains that have turned at least 70% black, or more if you prefer it sweeter. The pic below is the MINIMUM blackness you need. Less ripe and you'll still make a decent snack, but it'll border more on savory than sweet.

Important note: When buying plantains, make sure NOT to buy ones stored in the fridge. If you've ever put bananas in the fridge, you know the skin turns black quickly. Plantains do the same. They turn black when refrigerated without ripening, and then you cannot tell how ripe they actually are.

How to Make Thai Fried Bananas

Here's a bird's eye view of the process, the full recipe is in the recipe card below. If it's your first time, I recommend watching the video tutorial, also below, to ensure success.

Process shots for how to make fried bananas, step 1-4

Add hot water to the dried coconut and mix, let it sit and hydrate while you prep the bananas/plantains.
Peel and cut the bananas into ¼-inch thick slices. Plantains should be first cut into 3 shorter sections before slicing; see more on how to prep plantains below if you're unfamiliar.
Combine all ingredients for the batter together in a bowl until you have a smooth batter that is thick enough to get a good coating on the bananas.
Dip a piece of banana in and check the coating. If it's too thin and you struggle to get the batter to stick, add a little more rice flour or all-purpose flour. All-purpose flour will thicken the batter quickly so add only a little (~1 Tbsp) at a time!

process shots for how to make fried bananas, steps 5-6

Heat the oil to 325°F (160°C) and fry the bananas until they are deep brown (not light golden). It should take at least 5 minutes. Any less and your batter will not be as crunchy.
This is the colour to aim for. Let them cool for a few minutes before enjoying!

How to Prep Plantains

Peel plantains by scoring the skin along the length of the fruit, then remove the peel. Cut the plantains into 3 shorter sections first, and then slice into 4 pieces. Each slice should be ¼ inch thick.

Watch The Full Video Tutorial!

Recipe

Toasted Rice Powder (Kao Kua)

September 27, 2013 by Pailin Chongchitnant 6 Comments

Toasted rice powder (kao kua ข้าวคั่ว) is an important ingredient in northeastern Thai cuisine, also known as Isaan cuisine. It adds a wonderful toasty aroma, and it's an essential ingredient in popular dishes such as laab.

What is Kao Kua?

Kao means rice and kua means to toast. Kao kua (sometimes spelled khao khua) refers to raw rice that has been dry-toasted in a pan until the grains are dark brown (see pic above) and aromatic. The toasted rice is then ground into a powder, which gets added to salads, dipping sauces, and even soups!

In Thailand, it's used mostly in the Northeast (aka isaan), which makes the aroma of toasted rice powder an iconic flavour of Isaan cuisine.

Kao kua is a critical ingredient in laab, nam tok, and nam jim jeaw (dipping sauce for grilled meat) and I also like to add it to jungle curry, though not everyone does.

Ingredients and Notes

The only thing you really need is rice, but it's better if you can add one or two of the herbs below to oomph up the aroma a little.

Uncooked, long grain white rice. Traditionally people use glutinous rice (sticky rice) because it is the most commonly eaten rice in the Northeast. But I like to use jasmine rice because it is more aromatic, and it toasts up just as well.
Makrut lime leaves (optional). If you only add one herb to your kao kua, let it be makrut lime leaves as I think it makes it the most aromatic. It's also the easiest one as you don't have to chop anything. When I make toasted rice powder at home I add only makrut lime leaves to it.
Lemongrass (optional). If you have lemongrass handy you can thinly slice the bottom of the stalk and add it to your toasted rice as well.
Galangal (optional). Some people do add galangal, but only as a 3rd herb if you have added the 2 above. Don't sweat it if you don't have it, I just want to mention it as an option. Thinly slice the galangal and then julienne the slice so you end up with little sticks that will dry out quickly.

How to Make Toasted Rice Powder

It could not be easier! I recommend watching the video tutorial below so you get an idea of how brown the rice needs to get. The method remains the same whether you're making 1 tablespoon or 1 cup, but the time it takes to toast will increase with the amount of rice you use. If you toast a few tablespoons it'll take 5-8 minutes, and significantly longer if you're doing a cup.

Simply toast the rice over high heat in a dry skillet, stirring CONSTANTLY until the grains turn a deep brown colour.
Then, you can grind the rice in a coffee grinder or mortar and pestle. Aim for a "fine sand" texture and not "flour" texture. We do like it to be a little bit gritty. Store in an airtight container until ready to use

If adding makrut lime leaves, add the leaves whole to the rice and toast the two together. Once the leaves turn dry and crisp, if they rice still has longer to go, remove them first and set aside. Grind the leaves and the rice together into a powder.

If adding lemongrass or galangal, these tend to take longer to dry out so you can keep them in the rice until the rice is done toasting, and then grind everything together.

Video: How to Make Toasted Rice

Watch this video to see how it's done! This is an excerpt from my Zingy & Spicy Thai Wings recipe (KFC Wingz Zabb).

Recipes That Use Toasted Rice Powder

Now that you've got the magic, here are some recipes to use it in.

Laab. This is the most well-known use of toasted rice. You can try laab with pork, which is the most popular in Thailand. I also have recipes for laab chicken, laab salmon, vegan laab with corn and tofu, and a formula for how to laab your leftovers.
Zingy & Spicy Thai Wings. This is a copycat recipe of the popular Thai KFC Wingz Zabb recipe. It's better than KFC's if I do say so myself!
Crispy laab meatballs. Fried meatball with the spicy and tart flavour of laab. I cannot get enough of this stuff!
Dusty Chicken. Fried chicken coated in toasted rice powder is an amazing appy that really highlights the flavour of toasted rice powder.
Nam Jim Jeaw. This is the ultimate dipping sauce for meats in Thailand. Try it on your roast chicken!
For those of you who have my first book, Hot Thai Kitchen, there is a recipe for Tom Saeb Gradook Moo, which is a hot and sour pork ribs soup that uses toasted rice as well.

Storage and Advance Prep

You can toast a bunch of rice in advance but do not grind it until ready to use as the aroma will weaken quickly once it's ground. This is why I never buy pre-made toasted rice powder because the aroma is stronger when made fresh, and it's so easy to make!

Toasted whole rice can be kept in a tightly sealed container at room temperature for a few months, but I always keep mine in the fridge to prevent it from going rancid or moldy. If you live in a warm, humid place I recommend keeping it in the fridge.

Authentic Tom Kha Gai (Thai coconut chicken soup)

May 6, 2022 by Pailin Chongchitnant 121 Comments

When someone asks, "I'm new to Thai food, what should I make first?" Tom kha gai is my answer. Tom yum maybe the most famous soup of Thailand, but its milder creamier sister, tom kha gai, is my go-to when I'm in the mood for something comforting. This Thai coconut chicken soup is infused with the classic Thai herbs: lemongrass, galangal, and makrut (kaffir) lime leaves. This recipe is easy, quick, and a must-try for Thai food lovers.

What is Tom Kha Gai?

Tom kha gai ต้มข่าไก่, which is sometimes spelled tom ka gai or tom kha kai, is one of the most popular soups amongst Thai food lovers. Tom means to boil, kha means galangal, and gai means chicken. So it's a chicken soup whose main flavour comes from galangal, but another key component not mentioned in the soup is coconut milk.

Tom kha gai soup is available at nearly every Thai restaurant overseas, but because it's such an easy recipe, it's a dish that's perfect for simple weeknight home cooking. Though chicken is the original version, you can make tom kha using other proteins. Typically in Thailand, alternative proteins are fish or seafood, as they pair best with the flavour profile of tom kha soup.

Tom kha gai is a great dish to make for a party because it is gluten-free, not too spicy, has easy-to-love flavours, and it can be made vegan with modifications I provide later on in this article.

Ingredients and Notes

Here are all the ingredients for my tom kha gai recipe and important notes about them. For the amounts, see the full recipe card below. There aren't that many, but each one is critical to the flavour of the soup. Kha in the soup name refers to the galangal, so that's the the one ingredient that cannot be substituted.

If you want to learn more about some of the Thai ingredients listed below, simply click the link to watch my "101" videos on them!

Boneless skinless chicken thighs. Chicken breast is okay to use, but the methods need to be modified as per the notes in the recipe card.
Chicken broth or stock, unsalted, preferably homemade. Good quality of the stock will greatly improve the final product.
Coconut milk. I recommend using UHT pasteurized coconut milk that comes in paper cartons as they taste much better than canned. Aroy-D is my preferred brand but Chaokoh is also okay to use. Read more about coconut milk quality in my guide to coconut milk.
Lemongrass, bottom half only, smashed until broken and cut into 2-inch pieces. Fresh or frozen are both acceptable in this recipe. Dried is not ideal, but okay if that's all you have. Do not use powdered lemongrass.
Galangal, thinly sliced into rounds. This is a key flavour of the soup so it cannot be skipped or substituted. Some people say you can use ginger, and while you can use it, the flavour will not be the same. If fresh is not available, look for frozen galangal at your Asian grocery store. *If your frozen galangal comes in a whole piece, let it thaw at room temp for 10-15 minutes just until it's soft enough to slice. Put it back in the freezer after you've sliced off what you need. Do not let it thaw completely or it'll turn mushy.
Makrut lime leaves (aka kaffir lime leaves), twisted to bruise and torn into chunks. Fresh or frozen will work for this. Dried is not ideal, but okay to use if that's all you have.
Thai chilies, smashed just until broken. This soup is not meant to be very spicy, so letting whole, broken chilies gently infuse into the soup gives just enough of a kick. If making this soup for kids you can omit the chilies altogether.
Oyster mushrooms or another Asian mushroom. In Thailand straw mushrooms are traditional, but since they are not available here my preference is for oyster mushrooms.
Fish sauce.
Palm sugar. If not available you can sub light brown or white sugar. Since it is used in a small amount, what kind of sugar you use is not important.
Cilantro or green onions for garnish
Fresh lime juice

How to Make Tom Kha Gai

Here's a bird's eye view of how to make tom kha gai, but to ensure success, be sure to watch the video tutorial in the recipe card below as it's always good to see how it's done, and I often include extra tips you don't want to miss!

Bring chicken stock and salt to a boil, add the chicken and simmer for 15 minutes until fork tender.
Add coconut milk.
Add the herbs and the chilies.
Add the mushrooms.

Process shots for making tom kha gai steps 5-8

Add about half of the fish sauce and sugar and simmer for 5 minutes.
Turn off the heat and add most of the lime juice, holding back a little. Taste and add more of the reserved fish sauce and lime juice to taste.
Stir in chopped cilantro and/or green onions.
Serve on its own or with jasmine rice!

Vegan Modification

Even though chicken is at the heart of this soup ("gai" in tom kha gai means chicken), there is a way to make a vegan version that's still quite satisfying. Here are some simple modifications:

Use vegetable broth instead of chicken. I recommend checking out the veggie stock I made for my mushroom tom yum recipe. I don't recommend Western-style store bought vegetable broth as those tend to have a flavour that doesn't work here.
Instead of chicken, I love using a fun mix of Asian mushrooms. Oyster, shimeji, fresh shiitake, or maitake are all great candidates. Of course you can substitute tofu instead if you like it, and for soup I always recommend fried tofu or tofu puff as they absorb more of the broth than fresh tofu.
Add some tomatoes. Since there's only mushrooms, to add some variety and extra umami, I love to add tomatoes. Using halved cherry tomatoes are better as they are less likely to turn to mush in the soup. The combination of tomato and coconut is divine.
Use soy sauce instead of fish sauce. Or if you have a favorite brand of vegan fish sauce, go ahead and use that.

Shortcut: Making Tom Kha Gai Without Chicken Stock

If you don't have any chicken stock, you can make tom kha gai with water, but obviously you will be giving up some flavour. But there is a trick that will not result in any flavour compromise! Instead of boneless chicken thighs, use chicken drumettes. The bones and collagen will make the broth rich and delicious, you're basically making chicken stock WHILE making the soup itself! The methods will remain the same, but if your drumettes are large you will need to increase the initial simmering time to 20 minutes.

This is the technique I use in my quick and easy tom yum chicken wings recipe, so check that recipe out if you want to see how this technique works!

Frequently Asked Questions

What can I use instead of galangal?

For this dish, nothing. kha means galangal, so you really can't make this soup without it. However, if fresh isn't available, look for frozen galangal which works perfectly, and if needed you can use dried galangal as well.

No, ginger is not a good substitute for galangal. But if you decide to use ginger instead anyway, know that the flavour of the soup is going to be quite different from the galangal version.

Can I make tom kha gai soup in advance?

Tom kha gai is a great soup to make in advance as it keeps well and reheats well. It will last up to a week in the fridge, and it can also be frozen. Ideally you should leave out the lime juice and green onions/cilantro and add them when ready to serve for the best flavour. I'd also put a note on the container to remind yourself to add the lime so you don't forget!

To reheat, you can simply microwave it or reheat it stovetop.

Thai Layered Coconut Pudding (Upside Down Tako)

December 16, 2022 by Pailin Chongchitnant 10 Comments

Introducing... one of the most delicious coconut desserts you will ever come across! Tako is a two-layer Thai coconut pudding that I think is the perfect party dessert. It comes in a variety of flavours (in addition to coconut) and is a popular sweet you can find all over Thailand. It's an easy dessert that is quick, endlessly adaptable, and naturally vegan and gluten free!

Tako... Turned Upside Down

Tako ตะโก้, (also called kuih tako in Malaysia, Indonesia and Singapore), is a coconut pudding with 2 layers. Traditionally, the top is always the same: a white, creamy, salty-sweet coconut pudding (pic below). The bottom, however, can be made with a variety of ingredients and determines the flavour of the tako. Think of it as different flavours of cake using the same frosting - they all look the same...the real flavour is a surprise!

a tray of tako, 3 are traditional ones and 3 are upside down ones — Right: Traditional tako are white on top and the real flavour is a mystery! Left: my upside-down version.

But for this recipe I wanted to turn it upside down, revealing the side that is more colourful and shiney. Upside-down tako is a recent trend in Thailand, and during my last trip home, my cousin brought me some ... and I didn't even recognize them as tako at first! The glossy beauties immediately reminded me of gemstones, so I came up with the nickname "crystal pudding." I thought it was brilliant and became inspired to make it the "wrong" way myself!

Tako is the perfect party dessert. Here's why

Bold claim, but let me explain. These little creamy pudding cups are:

Vegan, gluten-free, and most allergen-free
Require no baking or any special equipment
Easy and quick, no dessert experience required
Endlessly adaptable - a great recipe for creative minds!
Can be prepped ahead
Are super tasty!

Now that you're intrigued, let's see how they're made.

Ingredients and Notes

There are 2 components to tako: the creamy coconut pudding (usually the top, but for us it is the bottom), and the glossy pudding which can be made into any flavour you can dream up. I have given you 3 options for the top layer, but feel free to come up with your own ideas as well!

Bottom Layer - The Coconut Pudding

ingredients for tako - base coconut pudding

Thai Rice flour. Use rice flour made in Thailand as rice flour from other countries may be processed differently and would yield different results. Do not use glutinous rice flour as it is different.
Water
Coconut milk, being dessert it is important to use good quality full-fat coconut milk as it will make a difference. See my post here on how to choose good coconut milk.
Sugar
Salt

Top Layer Option 1 - Green Pandan Young Coconut

Pandan with young coconut are a classic dessert combination in Thai cuisine. The flavour will give you the most traditional flavour profile, and it is my personal favourite of the bunch.

Pandan leaf, fresh or frozen will work fine. If not available you can substitute a combination of coconut and vanilla extract.
Water
Green food colouring (optional)
Mung bean starch (more on this below)
Tapioca starch
Sugar
Young coconut meat, I use one that's canned in syrup, but if you have it fresh from a young coconut, even better.

Top Layer Option 2 - Red Water Chestnuts

Water chestnuts are another popular tako filling, but I have made them red here as inspired by another classic Thai dessert, "red rubies". If water chestnuts are not your thing, switch them out for young coconut, cooked taro cubes, or sweet corn!

Water
Beet, for colour, food colouring is okay too.
Extracts of your choice - jasmine extract, coconut extract, vanilla extract, or another flavouring of your choice
Mung bean starch (more on this below)
Tapioca starch
Sugar
Cooked water chestnuts, canned

Top Layer Option 3 - Golden Pineapple

This is an unconventional tako flavour that I created, but it works super well because...pina colada, anyone? This also goes to show you that the sky's the limit when it comes to creating your own flavours! Anything that goes with coconut will work, (and a LOT of things go with coconut)!

Coconut water (pineapple juice will also work for a more pronounced pineapple flavour)
Edible gold dust (optional) just for some flare!
Mung bean starch (more on this below)
Tapioca starch
Sugar
Pineapple, canned

How to Make Tako

The instructions are incredibly simple, and can be summed up in just one word: stir. That's it, folks. That's all you need to do! Here's a bird's eye view of the process, but I strongly suggest watching the full video tutorial to get a better idea of how it comes together and the texture that you are looking for - especially if you've never made it before!

For the Coconut Layer:

In a small or medium saucepan, combine the rice flour with water and whisk until the flower is completely dissolved.
Add the coconut milk, sugar, and salt and stir to combine.
Stir the mixture over medium high heat, and once it starts to steam, turn it down to medium heat and cook until it's fully thickened. About 5-8 minutes.
Immediately spoon into cups until they are about half full. Do this while the pudding is hot, as it stiffens up once cooled; but if it does cool, simply reheat it on the stove to soften. Let cool while you make the topping.

For the Glossy Layer:

Process shots for making tako steps 9-10

Blend the pandan leaf with room temp or cold water until fine, then strain through a fine sieve.
Combine the pandan leaf juice with the mung bean starch, tapioca starch, and sugar; then stir until the starch is dissolved.
Cook over medium heat, stirring constantly with the rubber spatula until the mixture becomes thick and translucent; about five minutes.
Once fully translucent, stir in the young coconut and cook for another minute to heat it up.
Immediately spoon this over the coconut pudding, aiming for roughly the same amount for each layer. Do this while the pudding is hot as it stiffens up once cooled; but if it does cool, simply reheat it on the stove to soften.
Let cool to room temp before serving. You can also garnish them with a little toasted coconut or coconut flakes to let people know of the presence of coconut if you like.

Want to try other flavours?

The process for cooking the top is the same, you simply need to switch out the liquid and the mix-ins. You may need to reduce the amount of sugar if the liquid is already sweet, so do use some judgement as you make changes. Detailed instructions for the water chestnuts and pineapple versions are in the recipe card.

What is Mung Bean Starch and Tapioca Starch?

Left: Pine Brand mung bean starch. Right: Pine Brand tapioca starch.

Let's talk about our main ingredient, mung bean starch, which is responsible for the clear, shiny, "jewel" look of our pudding.

You know those bean sprouts in noodle soups and pad thai? Those are mung bean sprouts. And mung bean starch, is extracted from those beans. Mung bean starch is used in many Asian countries, but in Thailand it is used only in desserts and for making glass noodles.

Mung bean starch is used in tako because it has a tender texture, and the magical quality of being clear when cooked (hence, "glass" noodles!). So whenever clarity and translucence are required, mung bean starch comes to the rescue.

If I were to use cornstarch or rice flour for the top layer, for example, I would get a decent pudding, but it would be cloudy and not nearly as pretty as the ones you see here. Not to mention the mix-ins will not be clearly visible.

Tapioca starch is extracted from cassava roots, and it also cooks up clear. But unlike mung bean starch it has a chewy, stretchy texture. For tako I add a small amount for a little elasticity but I want the mung bean starch to be our primary starch to maintain tenderness. You can omit the tapioca starch and replace it with the same amount of mung bean starch.

Once you have mung bean and tapioca starch, try making these bubble tea noodles and these no-churn Thai tea ice cream bars!

Where to buy mung bean starch and tapioca starch?

I use Pine Brand mung bean starch, which is likely the brand you'd have access to outside of Thailand (full disclosure: they are also a long time sponsor of the show). You can look for it wherever you get your Thai groceries, check out this map of Asian grocery stores to find one near you.

Korean grocery stores also carry mung bean starch as it is also used in Korean cuisine; and any store that sells a lot of Southeast Asian groceries is a good place to look as they also use it in Malaysia, Singapore, and Indonesia as well.

Tapioca starch is much easier to find and is usually available at any Asian grocery stores, or even some health food stores. Arrowroot starch can also be used instead of tapioca starch.

IMPORTANT: Do NOT buy "mung bean FLOUR" or "tapioca FLOUR" (vs "starch"). These are not pure starches and will not work as a substitute.

Mung bean starch substitutes?

If you can't find mung bean starch at all, there are a few options. First, you can use rice flour or cornstarch BUT...you will end up with a cloudy pudding that isn't as pretty. In that case, consider sticking with the traditional version with the coconut side on top. If making the traditional version though, reduce the amount of rice flour in the coconut pudding to 30 g.

Or, consider doing something entirely different. Take a look at these colourful tako that I had in Thailand!

four types of tako: water chestnuts, tapioca pudding, black sticky rice pudding, and white coconut with water chestnuts garnish

You can make a tapioca pudding. The blue tako in the pic above is topped with tapioca pudding coloured with butterfly pea flowers (any food dye will also work). You can then stir in any of the mix-ins I've mentioned. See my video here for basic instructions for how to make tapioca pudding (as part of my "Is Your Sago FAKE or REAL?" video).
The black one on the top left was my favourite of this bunch. It's a black sticky rice pudding, and you can simply use my black sticky rice pudding recipe here! The orange threads on top is just a garnish of candied egg yolk threads, which you don't need.
FYI: The pink one is similar to the red water chestnut one I shared in my recipe, and the white one is the traditional tako, with candied water chestnut garnish on top to indicate that the bottom has water chestnuts inside.

Tips for Advance Prep

There are many ways to prepare tako in advance, but there is only 1 thing to keep in mind: the mung bean starch becomes cloudy when refrigerated, but the pudding will still taste great. So if the translucent look is important to you, it's best not to chill them. The pudding will last all day at room temperature, and here are ways to get lots done ahead of time:

Make the bottom coconut pudding layer and fill the cups up to one day ahead. Keep them covered in plastic wrap and refrigerate until serving day.
Prep all your ingredients for the top layer ahead of time. The top layer only takes a few minutes to cook, so once you have the bottom done and the ingredients for the top prepped, you can finish it really quickly in the morning.
If you have a dinner party, finish the pudding in the morning and they will last well into the evening without refrigeration.
If you NEED to refrigerate them, that's fine! You will lose the clarity, but they will still taste great, and some people even prefer them cold. You can also consider making the traditional version with the coconut layer on top, and you won't have to worry about chilling them.

Storage

If you have tako leftover, keep them covered in the refrigerator and they will last at least 3 days. The top will turn cloudy as mentioned above, but they will still taste great. I find they even taste a bit better the next day because the ingredients have had time to mingle - especially the water chestnuts one.

You may find that a small amount of water pools around the top after a few days. This is normal and is totally fine; it's just water seeping out of the pudding, and you can eat it or use paper towel to dab it.

They do not freeze well.

Other Flavour Ideas

I have given you a few different options to choose from, but here are some more ideas in case you want to branch out.

Taro. I don't always like taro, but I LOVE taro in tako. It will work as a sub for the young coconut in the green version. Simply peel and dice taro, and steam it for about 10 minutes or until tender (check often as you don't want them turning into mush).
Sweet corn. Another classic tako mix-ins. The canned stuff is fine here, and it would also work well with the green pandan base. I would even add it in addition to the young coconut for something prettier.
Longans. Longans are a cousin to lychee, and you can find them canned at many Asian grocery stores. They are flavourful and juicy in themselves, so they'll work with a neutral base of just water, coloured with whatever your heart desires.
Fresh mango (or other sweet fresh fruits). I have not personally tried this, but I KNOW this is going to be so delish. This doesn't even need to be cooked. Simply top the coconut pudding with some sweet, ripe mango pieces that are slightly mashed to get that creamy effect as done in this mango royale recipe. Sweeten it a little with honey as needed, and you're good to go.

Choosing Containers for Tako

Tako is traditionally served in individual banana leaf cups, but any kind of small cups such as sauce cups, mini ramekins, mini foil tart pans, or silicone cupcake liners will work. The ideal volume, for me at least, is 2 oz (60 ml) or smaller.

Do not use paper muffin liners as they will just flop open and eventually the moist pudding will soak through. You need something that can hold their shape and is waterproof.

How to Make Your Own Banana Leaf Cups

If you're feeling ambitious and want to make the traditional banana leaf cups, it's not hard. Here are the supplies what you'll need:

Banana leaves, frozen or fresh
A wet kitchen towel and a dry one.
a round pattern about 3.5-4 inch in diameter. This can be a bowl, a jar lid or a cardboard cutout. Larger is okay, but not smaller.
A small stapler
Scissors
A chef's knife

Tear the banana leaves into 4-inch wide strips along the grain of the leaves. You may need to use scissors to snip off the end if it's stuck to the rib. Each tako cup will take 2 pieces, but cut a few extras in case of tears.
Wipe both sides of each leaf clean with a wet towel, and dry them off again with a dry towel.
Stack the banana leaf strips, lining them up along the short edge. Place your round pattern on top of the stack, then use a sharp chef's knife to chop off excess around the pattern, so you will end up with a stack of round banana leaves in the end.
Take two round pieces and place them on top of each other, making sure the grains of the leaves are perpendicular to each other. This will make them less likely to tear. (See pic below)
Fold a small pleat about 1 inch long and use a small stapler to secure the pleat together. Make another pleat on the opposite side of the first pleat (pic step 3). Then make two more pleats in between the first 2 pleats (pic step 4). Your cup is done! These will last a few days in the fridge in a covered container.

How to make banana leaf cups. In Thailand we use staples to secure them, but if you don't like the idea of that, you can use small sharp wooden picks which were the traditional tool, but it makes it more difficult.

Want more delicious vegan coconut desserts?

Thai cuisine is filled with naturally vegan desserts, and almost all of them include coconut and are gluten free. So check out all of my dessert recipes, but I've highlighted a few vegan ones here:

Creamy Tom Yum Soup (Tom Yum Goong Nam Kon)

September 8, 2017 by Pailin Chongchitnant 21 Comments

Creamy Tom Yum Goong ต้มยำกุ้งนำ้ข้น has become very popular in Thailand in the past several years. It's the richer, more voluptuous sister of the classic "clear broth" tom yum goong. In this video I also review basic techniques and ingredients essential in making the best tom yum possible!

When it comes to Thai soups, tom yum is indisputably the most popular, and many would argue the most delicious, soup there is. It happens to also be a very easy recipe you can whip up on a weeknight, and all the herbs I used, lemongrass, galangal, kaffir lime leaves, can call be frozen and you can quickly throw them in directly from the freezer.

Also check out my other tom yum recipes, I have recipes for tom yum chicken, tom yum fish and also vegetarian/vegan tom yum.

Watch The Full Video Tutorial!

Authentic recipe for the classic Thai soup: Tom Yum with shrimp. It's easy yet full of bold flavours. Check out the vegetarian version on my website too! #tomyum #thaifood #thairecipes #soup #shrimp

Homemade Fresh Rice Noodles (ho fun) Better than Store Bought!

April 17, 2025 by Pailin Chongchitnant 39 Comments

If you ask me what my favourite noodle is, no question it's these soft and chewy fresh rice noodles that we use in cult favourite dishes like Pad See Ew. While it's not always easy to find, this homemade recipe is simple with only 2 ingredients, and it's much better than any store bought versions I've tried! And yes, you can freeze them!

Ingredients and Important Notes

There are only 2 ingredients needed, not counting the water and the oil. Pay attention to my notes as it's crucial you use the right ingredients. For amounts, see the full recipe card below.

Thai Rice flour. Make sure you buy rice flour from Thailand to ensure your noodles have the right texture. Rice flour made in the US is sometimes milled differently and cannot be used in this recipe. Also note that we need regular rice flour, which will be labelled simply as "rice flour" on the bag. Do NOT use glutinous rice flour as the two are very different and are not interchangeable in any recipe.
Thai Tapioca starch. Tapioca starch is added to give the noodles their chewiness and elasticity. Again, you want to get Thai tapioca starch to ensure the correct product, and do not get "tapioca flour" which is not the same.
Neutral flavoured oil. While not an ingredient for the noodles, you will need the oil to brush the pan and the noodles to prevent sticking. These noodles are very sticky without the oil! If you're not cooking the noodles right away and will need to refrigerate them, do not use oil that hardens in the fridge such as avocado or coconut oil.

The Gear

a steamer and a wok with a steamer rack inside.

Though the recipe is very simple, it's important to have the right equipment for smooth, successful noodle making. Here's what you need:

A large steamer. A diameter of 14 inches is ideal as it'll fit a good size pan. If you don't have a Chinese style multi-tier steamer, you can place a steamer rack inside a wok or a large dutch oven provided you have a lid for it.
A pan for steaming noodles. My easiest solution is to use a cheap non-stick cake pan you can find at any dollar stores, or a stainless steel prep tray common in Japanese dollar stores. And "cheap" is because these tend to be the thinnest which is what we want.
Here are the characteristics of a good pan for making noodle sheets:
- Thin metal pan that is smooth. Thin and metal will ensure that each noodle sheet cools down quickly, which will speed up the process. Smoother surfaces such as stainless steel or non-stick will release the noodles more easily.
- Non-stick, preferably. Nonstick pans makes peeling noodles off easier, but it's not a deal breaker. Stainless steel also works with a little more fussing as you can see in the video tutorial.
- As big as will fit into your steamer. The bigger the pan, the fewer sheets you have to make, reducing the total cooking time.
- Rectangles are better, but round is fine. Rectangles will create evenly sized noodles, so go with this if you have a choice.
- Low sides. Since you have to get your hands in there to peel the noodle sheets, lower sides will make this easier to access. (So a loaf pan is not ideal for this reason).

A round nonstick cake pan, a rectangular stainless steel tray, and a bowl with oil and a pastry brush in it.

Steamer tongs (optional). This will help you grab things in and out of the steamer quickly and easily. They are available at any Asian grocery stores that carry some kitchen tools. Otherwise oven gloves/mitts are fine.
Ice bath for cooling noodles (optional). To cool noodles down quickly, prepare an ice bath in a pan that's bigger than your noodle pan. Alternatively you can rinse the back of the pan under running cold tap water.

Step-by-Step: How to Make Fresh Rice Noodles

Here's a bird's eye view of the process, but if it's your first time I highly recommend watching the video tutorial to ensure success. You'll have a much better idea of what to do after watching the video!

Process shots for how to make fresh rice noodles steps 1-4

Combine the rice flour and tapioca starch, then add water little by little, just until a soft dough forms.
Knead the dough for about 5 minutes (info on why kneading is done below).
Add the rest of the water all at once and use your hand to swish it around to dissolve it into a smooth batter.
Let it rest while you set up the steamer, bringing the water to a full boil.

Process shots for how to make fresh rice noodles steps 5-8

Lightly but thoroughly oil your pan - using paper towel is better than a brush for this as I find a brush leaves too much oil. While you're at it also oil the plate/tray you're going to use to place cooked noodles.
Place the pan on the steamer, then stir the batter well and pour in the required amount of batter (see below for how much batter you need per sheet). Initially the batter will run to one side; use steamer tongs (or oven gloves) to wiggle the pan to even out the batter. As some of the batter cooks and clings to the pan, you will be able to get a full coverage.
Once the batter is evenly spread out, cover and steam for about 1 minute.
When it's done, the top will look matt and you may get air bubbles underneath the noodle sheet.

Process shots for how to make fresh rice noodles steps 9-12

Let the noodles cool completely. I suggest preparing an ice bath or running cold tap water over the back of the pan to cool it quickly.
Once completely cooled, brush the top with a generous amount of oil.
Use a rubber spatula to free the edges from the pan; if using nonstick, this may not be necessary but always check to make sure the edges have released.
Slowly peel the noodles off the pan.

Process shots for how to make fresh rice noodles steps 13014

Place the noodles down on an oiled plate.
If on the pan there is a big patch of residual batter left on, scrub it off with a dish brush before you do your next sheet. Small spots here and there is fine. Repeat the process, being sure to re-oil the pan each time.

How Much Batter To Use - A Formula

It's obvious but it must be said, how much batter you need per sheet of noodle will depend on the size of the pan you're using, so here's a formula for calculating the amount of batter required (roughly).

Surface area of pan in sq. in. x 1.1 ml = amount of batter per sheet (ml)

So calculate the surface area of your pan in square inches (remember geometry class?), multiply it by 1.1, then round up/down to an amount that's easy enough to measure as it does not have to be super precise.

For example, my 8-inch round pan has a surface area of 50 sq.in., multiplied by 1.1 gives me 55 ml. I round this up to 60 ml because that's a nice and even ¼ cup.

P.S. I got this ratio from figuring out by trial and error that ¼ cup (60 ml) is the perfect amount for my my 9" x 6" pan. If based on my ratio you find that you prefer your noodles to be thicker or thinner, feel free to adjust the amount up/down!

Tip: Creating The Perfect Noodles - Kneading Explained

You might wonder why we need to bother kneading the dough only to then dilute it into a batter. Why not just add all the water at once?

This is actually a technique that can be seen in Thai dessert recipes involving starches. The kneading essentially forces the starch molecules to absorb water more quickly, allowing the starch to fully hydrate more quickly.

Why does this matter? Because fully-hydrated starch yields softer, shinier, and chewier noodles.

This means then, that if you didn't want to knead, you can also just let the batter rest overnight to allow the starch to slowly hydrate on its own. The kneading just speeds it up.

As explained by Dr. Teeprakorn Kongraksawech, a food scientist from Oregon State University who told me:

In an industry level, a flour slurry is allowed to equilibrate for many hours before cooking it so flour becomes fully hydrated. A study compared noodles made from a 27-hr slurry vs a 3-hr slurry. The 27-hr slurry noodles were shinier, softer, and chewier. For a household/small-scale level, we may not want to wait that long. Slowly adding water and kneading will allow the flour to absorb more water.

So there, you can either knead or wait for the perfect noodles.

Storing Noodles in the Fridge

While I find that the best texture comes from noodles that were never refrigerated nor frozen, it's not always possible or practical. Storing noodles in the fridge AND freezing are possible, and the noodles will still have a great texture in the finished dish. However, there are some important tips to keep in mind.

Tips for Refrigerating Fresh Noodles

Refrigerated noodles will last up to one week, though it's best to cook them as soon as possible. The longer they've been in the fridge, the stiffer they become, which makes them easy to break when handling. My preference is to make the noodles on one day, and cook them the next day when they're still quite soft and pliable.
It's easiest to store noodles in whole sheets, well-wrapped to prevent drying out.
When you take them out, peel the sheets apart first and restack them on the cutting board before cutting them into noodles. This makes separating the noodles easier as they are not so tightly packed together.
If the noodles have hardened to a point where they are easy to break when you bend them, microwave them until they're hot which will soften them up again. Don't put stiff noodles directly into the wok as they will break when you stir them.

How to Freeze Fresh Rice Noodles

I spent years assuming that these couldn't be frozen because...well, they look so delicate, and if they could be frozen then why are they not available frozen at the store?? But after realizing they are in fact assumptions, I experimented with freezing. Turns out, they freeze very well! Follow the steps before for the best result.

After cooking, divide noodle sheets into thin stacks (no more than 8 sheets per stack) so they thaw quickly.
Cut the noodles into strips, but don't peel them apart - leave them in neat stacks so they take up less room in the freezer.
Wrap them tightly in plastic wrap, keeping them flat and thin so they freeze and thaw quickly. Freezing and thawing quickly will produce small ice crystals which will yield the best results.
Place them in a freezer bag, getting out as much air as possible, and freeze them on a flat surface. If you've got multiple stacks, don't put them on top of each other at first so they freeze quickly. After they're frozen, you can consolidate them.
When ready to use, bring them out and let them thaw at room temp while you prep your ingredients.
When you're ready to cook, remove the wrap and place them on a plate and microwave in 1 minute increments at about 70% power, taking them out after each minute to rearrange for even heating. Once they are hot, soft and elastic, peel them apart into individual noodles. They are now ready to be added to a wok or put directly into a noodle soups. They are amazing in the famous boat noodles!

Note: In my experiments I froze my noodles for 1 week. There shouldn't be a problem with freezing them for 1-2 months, but eventually they will get freezer burned especially if they're not contained in a heavy-duty freezer bag.

Recipes for Your Fresh Rice Noodles

Once you've got these amazing noodles, try them in any of these iconic Thai dishes below. While they're most commonly seen in stir fries, in Thailand they are also added to any kind of noodle soups. My favourite way to eat them is in pad see ew and boat noodles. *If using in noodle soups, reheat them in the microwave and place into a serving bowl, then pour hot noodle broth over them.

Homemade Fresh Rice Noodles (ho fun)

By: Pailin Chongchitnant

Make perfect homemade rice noodles (ho fun) with only 2 ingredients. They're better than store bought and are totally worth the time!

4.84 from 12 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Cuisine Thai

Servings servings

Calories 398 kcal

Equipment

Pastry brush
Thin nonstick cake pan or stainless steel trays (nonstick is preferred)
Steamer
Steamer tongs or oven gloves

Ingredients

▢ 1 cup Thai rice flour
▢ ½ cup Thai tapioca starch
▢ 1 ½ cups water
▢ ¼ cup neutral flavoured vegetable oil, for brushing

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FULL VIDEO TUTORIAL

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Instructions

In a mixing bowl, add the rice flour and the tapioca starch and use your hand to mix just until combined.
1 cup Thai rice flour, ½ cup Thai tapioca starch, 1 ½ cups water
Add a little water at a time and mix just until it can form into a soft dough, then knead it for about 5 minutes.
Add the remaining water to the dough and dissolve the dough into a smooth batter. Let it rest while you set up the steamer.
Preheat the steamer and bring the water to a full boil. Oil your pan using folded paper towel dipped in oil, making sure you get the sides and the corners. Also oil the plate that you will use to put cooked noodle sheets on. If you want, prepare an ice bath to cool your noodle pan.
¼ cup neutral flavoured vegetable oil
Once the water is boiling, place the pan into the steamer. STIR THE BATTER WELL, then pour in the required amount of batter (see blog post above for the calculation for how much batter to use). Using steamer tongs or oven gloves, jiggle the pan until the batter covers the entire pan. Cover and steam for 1 minute.
Once noodles are cooked, remove the pan from the steamer. Cool it completely in an ice bath or once the pan is cool enough to handle, rinse the back with cold tap water for 10-15 seconds.
Once noodles are cooled completely, run a rubber spatula along the edges to make sure the edges are released, then gently peel the noodles off and place it on the oiled plate.
Repeat with the remaining batter, oiling the pan each time and stirring the batter each time. If there is a lot of gumminess stuck to your pan, use a dish brush to scrub it off, but small spots here and there is fine. (To minimize gumminess, ensure your noodles are cooled completely before peeling).
Stack the cooked noodles sheets on top of each other. If there is a thick side, make sure you put the thick side on the same side so we can trim them.
Once you have all the noodles, you can cut into strips and use right away, or store them for later following storage tips in the blog post above. Then cut into strips. *I recommend cutting noodles to about ¾ inch wide.

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Nutrition

Calories: 398kcalCarbohydrates: 92gProtein: 5gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 9mgPotassium: 68mgFiber: 2gSugar: 0.1gCalcium: 14mgIron: 1mg

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Glass Noodle Stir-Fry Recipe Hainanese Style ผัดวุ้นเส้นไหหลำ

August 4, 2017 by Pailin Chongchitnant Leave a Comment

Pad Woon Sen or glass noodle stir-fry is a well-known Thai dish, but this version is lesser known. However, it is the one we make most often at home because it comes from Hainan, my grandma's birthplace! This is one of her signature dishes, and a dish she makes every time I come home to visit. Makes me so happy to know that her recipe will now live on!

If you love noodle stir fries, may I suggest another great recipe? Pancit canton, a Filipino egg noodle stir fry that's very weeknight friendly!

Watch The Full Video Tutorial!

Thai Jungle Curry with Chicken (Gaeng Pa Gai)

April 23, 2021 by Pailin Chongchitnant 18 Comments

This classic Thai dish is called "jungle curry" or gaeng pa because there are so many plants in it that it's like a whole jungle in a bowl! Healthy, herbaceous, and fiercely spicy - this curry packs all the flavours that are iconic to Thailand. It's a water-based curry (no coconut milk) so it makes for a light but satisfying meal. For the curry paste, I've included both the "from-scratch" and "quick-fix" recipes, so you can make it a project or a weeknight meal!

Ingredients and Important Notes

Here are ingredients you'll need to make jungle curry. For the curry paste I'm showing you ingredients for the "quick-fix" version as this is how most of you will probably do it, but for those who want to make the curry paste from scratch, the recipe is also included in the recipe card below.

Chicken thigh, boneless skinless. You can substitute other proteins, but cooking time has to be adjusted to match whatever you're using.
Chicken stock, unsalted or low sodium. I prefer to make my own chicken stock for Thai cooking for best flavour. Here's my Thai style chicken stock recipe.
Fish sauce
Palm sugar or sub granulated white or brown sugar.
Young peppercorns (optional). These are peppercorns in their fresh state before they get turned into the black or white pepper we're used to seeing. They can be found fresh or brined in a glass jar, both of which work fine in this recipe. Cut them into chunks and add to soups or stir-fries to gently infuse. If you like an extra peppery punch you can pick off the peppercorns from the stem and eat along with the curry, but I personally don't eat them.
Fingerroot aka grachai (picture below). This is an aromatic rhizome with a cooling, herbal aroma. You can find them fresh at a Southeast Asian store, or more likely, brined in a glass jar which work very well. The jars can be labelled as "rhizome" (not very descriptive), "pickled galangal" (though it's neither galangal nor pickled), or by its Vietnamese name ngải bún. It's also a key ingredient in this rice noodles with fish curry recipe.
Holy basil. In Thai this is called gaprao, and is the key ingredient in the famous dish, chicken and basil stir fry or pad gaprao. If not available you can substitute regular Italian basil or Thai basil.
Toasted rice powder (optional). This adds a lovely toasty aroma to the curry, but it is optional as not everyone adds it. To make, simply toast some raw jasmine rice in a dry skillet until dark brown, then grind into a powder in a coffee grinder or mortar and pestle. Toasted rice powder is also a key ingredient in the popular dish laab.
Long beans or green beans.
Baby corn. If not available or if you don't like them, sub another crunchy vegetable such as cauliflower or carrots.
Thai eggplant. These are round, striped, beautiful eggplants that are quite versatile. They are crunchy when raw, and indeed can be eaten raw, but I prefer them cooked. They are usually added to some forms of curry, and is very popular in green curry. If not available, you can sub Chinese eggplant or any other veggies you prefer.
Pea eggplant. (not shown) I didn't use these in this recipe because I don't actually like them, but they're very commonly added to jungle curry in Thailand. They look like green peas and pop when you bite them. They have a slightly bitter taste which some people really like (but not me!).
Spur chilies or red bell pepper. This is added just for some nice colour.

Ingredients for the quick-fix jungle curry paste:

Making jungle curry paste from scratch can be time consuming, but most stores don't carry ready-made jungle curry paste. But since jungle curry paste shares many of the same ingredients as red curry paste, I've come up with a quick way to make it using store bought red curry paste as a base.

Red curry paste. My preference is for Maeploy or Aroy-D brand. Do not use Thai Kitchen.
Green Thai chilies or another spicy green chilies such as serranos. Remove the seeds and pith if you want to reduce the heat.
Grachai (fingerroot). See note on grachai above.
Lemongrass. Red curry paste already contains lemongrass, but for jungle curry I like to take the citrusy flavour up a notch.

How to Make Jungle Curry Step-By-Step

Here's a quick bird's eye view of the process, and when ready to cook, check out the detailed recipe and full video tutorial in the recipe card below.

For the quick-fix curry paste, grind grachai, lemongrass and green chilies until fine.
Add red curry paste.
Pound to mix well
Finished jungle curry paste can be used right away or frozen for a few months.

Saute the curry paste in oil until aromatic
Add the chicken thigh and toss to coat
Add the chicken stock.
Simmer for 15 mins until chicken is fork tender.

Step by step shot of how to make jungle curry

Add long beans, eggplant, baby corn, makrut lime leaves, fish sauce and sugar. Simmer a few minutes until veggies are cooked to your liking.
Once veggies are done, turn off the heat and add holy basil and bell pepper and stir to wilt.
Before serving, add the toasted rice powder.
Ready to serve with jasmine rice!

Using Red Curry Paste as a Base

While you can make jungle curry paste from scratch, here I show you how to make it the quick way by doctoring store-bought red curry paste. Using red curry paste as a base is a handy technique that I also use in my Instant Pot massaman curry and panang curry recipes.

This works because red curry paste is a "basic" paste, in the sense that it contains all of the ingredients that are common to many other pastes, but nothing more. So we can use it as a shortcut starting point when making more complex pastes.

Frequently Asked Questions About Jungle Curry

What brand is the best red curry paste to use?

In short, my preference is for Maeploy and Aroy-D, and I advise against Thai Kitchen as it is quite weak. Please refer to my review of popular curry paste brands if you want more detail.

Can I substitute other proteins?

YES! Jungle curry can be made using all kinds of protein, just make sure you adjust cooking time accordingly to suit whatever you're using. You can also keep the chicken stock, or change it up to match your protein.

Can I use other vegetables?

Yes, however, in Thailand you won't see too many other veggies used for gaeng pa. So for the traditional curry, use the ones I shared the recipe. If you have to use others, that's totally fine, but try to choose ones that hold up well in soups and don't introduce too strong a flavour. For example zucchini, Chinese broccoli, cauliflower, carrots, or mushrooms.

There are so many hard-to-find herbs in this recipe, do I need them all?

The most important is grachai (fingerroot) because it is a key flavour. If you make it without, it'll still be delicious, but it won't taste exactly as it should. Holy basil is also a key flavour, but regular basil or Thai basil can be used instead. The young peppercorns can be omitted without issues.

Also check out...

Tom Yum Soup (Tom Yum Goong) Recipe

March 2, 2022 by Pailin Chongchitnant 62 Comments

With over 3 million views on YouTube, this recipe is one of the most popular, and an OG, on Hot Thai Kitchen. This world-famous tom yum soup is universally loved; and with this authentic recipe I promise you can make it as good as, if not better than, the ones in restaurants. It's one of the first dishes I learned to make as a child because it's so easy, making this a great first Thai dish to try!

A bowl of tom yum goong soup — Tom yum soup with shrimp is the most popular kind of tom yum in Thailand. Including shrimp heads adds extra flavour to the soup.

What is Tom Yum Soup?

Tom yum (ต้มยำ) is a type of Thai hot and sour soup where the iconic flavours come from 3 herbs: lemongrass, galangal, and makrut (kaffir) lime leaves. For Thai people, these 3 herbs are very much associated with tom yum, which is why I call them the "tom yum trinity." Tom yum can be made with any protein, including tom yum chicken, tom yum fish, and even tom yum with your leftovers, but the most popular version is made with shrimp, i.e. tom yum goong ต้มยำกุ้ง (goong means shrimp).

If I had to pick a national dish for Thailand this would be a strong contender because it's eaten all over the country and is loved by essentially everyone. It's served at street-side eateries, fancy restaurants, and is commonly made at home. It was also a staple in my elementary school cafeteria!

Thai people love tom yum flavour so much that we incorporate it into many other dishes like tom yum spaghetti, tom yum fried rice, and even tom yum pizza which was originally introduced by Pizza Hut in Thailand! You can also make a delicious tom yum stir fry or what we call "dry tom yum."

Ingredients and Notes

Here are all the ingredients for tom yum soup and important notes about them.

Medium to large shrimp, head-on, shell-on preferable. The shrimp shells and heads are for making shrimp stock for maximum shrimpiness. If not available, or if you prefer a more neutral (less shrimpy) soup, you can use unsalted, preferably Asian-style chicken stock instead.
Makrut lime leaves (previously known as kaffir lime leaves). Look for makrut lime leaves at stores that sell Southeast Asian products, and if fresh isn't available, look for frozen. Dried can work, but double the amount. For more info, read my guide to makrut lime leaves.
Lemongrass. Fresh is best as it is the main flavour of the soup, but whole frozen lemongrass is fine (not chopped). Dried isn't ideal, but it's workable; you'll have to experiment with amounts but you can keep adding until the flavour really comes through. Do not use powdered. For more on lemongrass including how to freeze it, read my ultimate guide to lemongrass.
Galangal. That's the knobby thing that looks a bit like ginger. Look for galangal at stores that sell Southeast Asian products, and if fresh isn't available, look for frozen. Dried pieces of galangal will also work in a pinch. Do not substitute with ginger, which tastes very different. For more on galangal including how to freeze it, read my ultimate guide to galangal.
Thai chilies, the amount is to taste, but tom yum is supposed to be a spicy soup so I would add at least 1.
Thai chilli paste/chili jam. Known as nam prik pao in Thai, this is a sweet-savoury thick paste that you can buy or make at home using this recipe. See more on this ingredient, including how to make tom yum without it below.
Fresh lime juice. Fresh is the key word here.
Fish sauce. Use good quality fish sauce as it is the main seasoning. Read more about fish sauce here including brand recommendations.
Sugar. You may or may not need it, depending on the sweetness of your Thai chili paste.
Oyster mushrooms, or another type of Asian mushrooms such as shimeji, enoki or fresh shiitake. If you can find them, straw mushrooms are the most common type used in tom yum in Thailand. Don't use button mushrooms, they're not nearly as good in soups.
Cilantro for garnish, or you can also use sawtooth coriander (culantro) which is also common. Sub green onions if you don't like cilantro.

Pro Tip: The Secret to a Good Tom Yum

Your tom yum soup is only as good as the liquid you use as the base. For tom yum goong, I like to make a shrimp stock using the shrimp shells and heads for maximum shrimp flavour. Shells only is fine, but shrimp heads contain tomalley, which is that delicious orange fatty substance that I call "shrimp foie gras" and that adds a lot of richness and umami to the dish.

If shell-on shrimp are not available, you can use good chicken stock, though homemade is even better. Pork stock also works, as does fish stock if you want to stick to the seafood theme. Water is...okay...(sense my hesitation here?), but there is no flavour or body to water, so the soup will not taste as good.

How to Make Tom Yum Soup

Here's a bird's eye view of the process, but be sure to check out the full video tutorial below to ensure success! You can also watch the video on my YouTube Channel. The written recipe with detailed instructions are in the recipe card below.

Process shots for how to make tom yum goong, steps 1-4

For the shrimp stock (skip to step 5 if using chicken stock): Peel and devein the shrimp, adding all shells and heads into a stock pot.
Add a little oil, chopped daikon and/or onion into the shrimp shells.
Saute the shells over medium high heat, pressing on the heads to get out the tomalley.
Once the shells are all orange, and the bits stuck to the bottom of the bot start to brown, add the water and bring to a simmer; simmer for 5 minutes.

Process shots for how to make tom yum goong, steps 5-8

Prep the herbs: Using only the bottom half of the lemongrass, cut ½-inch off the root end and then smash the stalk with the back of your knife or a pestle.
Thinly slice the galangal. If you have frozen whole galangal, allow it to partially thaw at room temp for 10-15 minutes, until it's soft enough to slice; do not let it completely thaw.
Twist the makrut lime leaves to bruise, then tear into chunks, removing the center ribs.
Pound the Thai chilies into a rough paste, or finely mince them.

Process shots for how to make tom yum goong, steps 9-12

Once the shrimp are done, scoop out the shells and discard. Measure out 4 cups of the stock then add to the pot. If you have a bit more, that's okay, if you don't have enough, add water to make up the shortfall.
Add the herbs, the chilies, and the mushrooms and simmer for 5 minutes.
Add the fish sauce and the Thai chili paste (it will help to loosen the chili paste first with a bit of the broth so it will dissolve more easily in the soup.)
Bring the soup back to a boil, then add the shrimp and cook until halfway done, 30-45 seconds, then turn off the heat and allow the residual heat of the soup to fully cook the shrimp.

Process shots for how to make tom yum goong, steps 13-15

Add the lime juice and then taste and adjust seasoning. Tom yum should lead with sour, but if it tastes too sour, add the sugar to balance. Tom yum is supposed to be served with rice, so it should taste strong on its own, but if you'll eat it on its own and it feels too strong, you can dilute it with some hot water.
Stir in chopped cilantro or green onions.
Serve with jasmine rice, and to eat it like a Thai, make 1-2 simple things to go along with it. I highly recommend a Thai omelette which is super easy and my favourite pairing with tom yum goong!

A Note on Nam Prik Pao - Thai Chili Paste/Chili Jam

When making tom yum with shrimp, nam prik pao or "Thai chili paste" is a key flavour. Technically it's not necessary, as you can make tom yum without it, and in fact, we only add it to tom yum made with shrimp, because the chili paste has a shrimpy flavour. However, if your goal is to recreate the tom yum you fell in love with at a Thai restaurant, you need to add it to achieve the same flavour profile - it makes a big difference.

Pantainorasingh Brand is a widely available brand of Thai chili paste that's on the sweeter side.

You can either buy it - Pantainorasingh, Mae Pranom or Thai Kitchen brands are all good, though they vary slightly in flavour and sweetness - or you can also make it at home using this homemade chili paste recipe (which lasts indefinitely in the fridge).

How to Make Tom Yum Goong Without Thai Chili Paste

Add 1 cup of tomatoes, cut in wedges, when you add the shrimp, and add 1 teaspoon of sugar during the seasoning stage. The sugar will make up for the sweetness of the chili paste, and the tomatoes will make up for the umami. You can also try my tom yum chicken or tom yum fish recipes, both of which are delicious and do not require Thai chili paste.

A popular variation on the classic tom yum soup

a bowl of tom yum soup with shrimp, mushrooms, lemongrass and chilies — *Tom yum goong nam kon* or creamy tom yum soup has a richer and creamier broth.

You might have had creamy versions of tom yum soup...so what's up with those? Assuming you weren't actually having tom kha, there's a very modern version of tom yum in Thailand called tom yum goong nam kon or "creamy tom yum with shrimp".

I LOVE it, and I'd say I prefer it if it's the only thing I'm having because it's more substantial. Instead of the clear broth, we enrich it with....drumroll....evaporated milk! Surprise! Check out my creamy tom yum goong recipe here.

You might have thought coconut milk would be used, but evaporated milk is used to add richness and creaminess without interfering much with the flavours of tom yum. If you add coconut milk, which you absolutely can, the coconut milk flavour will come through in a major way. This isn't a bad thing at all, it's delicious, but it's different and will end up tasting a bit more like the other popular Thai soup - tom kha gai.

How to Eat Tom Yum Soup Like a Thai

*To see how to eat a Thai meal like a Thai, I recommend watching/reading my post on The Complete Thai dining etiquette!

You've made the soup...now how do you serve it like a Thai? The recipe calls for jasmine rice for serving...but do you put the rice IN the soup? BESIDE the soup?? All fair questions.

Tom yum, like most Thai soups, is typically served as part of a multi-dish, family-style Thai meal, and it is not served on its own. In Thailand, you would have a plate of jasmine rice in front of you, and all the main dishes in the centre to be shared with everyone. And the soup would be served into an individual small soup bowl which you keep on the side of your plate, and you eat the soup during the meal alongside everything else.

You can also put a little bit of rice in your soup if that's how you like it. You can even put some of the broth on your rice on your plate. Finally, you can cook up some rice noodles and put it in the tom yum and have yourself a tom yum noodle soup!

Frequently Asked Questions

Can I use ginger instead of galangal?

No. If you can't find fresh galangal, look for frozen or dried, or just leave it out. Many people want to substitute ginger because they kind of look similar (though you'll never mistake one for the other). But so do apples and pears, and they are very different tasting fruits!

If you use ginger, your soup will be tasty, but it'll taste different (like making apple pie using pears). To get the most authentic taste you're better off leaving it out entirely and letting the lemongrass and lime leaves do the heavy lifting. For more info on galangal check out my ultimate guide to galangal video here.

I don't eat spicy, can I still enjoy tom yum soup?

Tom yum is supposed to be spicy, but it spans a range of mild to fiery so it is customizable. I've been eating tom yum goong since elementary school, and that version was barely spicy! So if your tolerance is low, you can add 1 Thai chili for this recipe and it'll make it tickle just a little. But know that if you go to Thailand and order a tom yum, it will be quite spicy unless you're at a touristy place where they will make it mild for foreigners.

If you prefer something milder, check out my tom kha soup recipe. It uses all the same herbs, except it's enriched with coconut milk and is much less spicy and much more kid-friendly!

Note: The Thai chili paste used in this recipe is very mild, so don't add less of it because you're afraid of the spice or you'll sacrifice the other flavours that come with it. Reduce the amount of Thai chilies instead.

How do I make tom yum soup with other meats?

You can find tom yum made with just about every protein under the sun in Thailand. In fact, I even have a basic formula for making tom yum using any leftover meat. But it's not just a matter of substituting chicken for shrimp. There are some differences in techniques and ingredients.

Check out my recipes for tom yum chicken and tom yum fish, but otherwise feel free to experiment with other proteins using these two recipes as a guideline.

How do I make a vegan tom yum soup?

Glad you asked! While it's not common to find a vegan tom yum soup in Thailand, a delicious version can indeed be made. Here's my vegan tom yum soup using a variety of mushrooms that is so satisfying you won't miss the meat.

Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube!

Like this recipe? You'd also love these!

My Best Fluffy Pancake Recipe

April 17, 2020 by Pailin Chongchitnant 17 Comments

Though I am a Thai chef, these fluffy pancakes are one of my signature recipes, and they're the best I've ever had, truly! I've been making these for over 15 years and still haven't had any better ones. No buttermilk needed, but if you happen to have some, you can also use it in this recipe.

A stack of pancakes with strawberries and maple syrup

Back when I worked in catering, I made these once for staff brunch on Sundays, and they were so good the chef asked me to make them again and again! Fluffy, moist, and with a slight sweetness that makes them delicious even without any toppings.

The Secret to Fluffy, Tasty Pancakes

There are a few reasons why these pancakes are special. So for perfect results, make sure you don't skip these:

I use 50% cake flour, which lowers the gluten content of the batter, creating super tender pancakes, and also lower your chances of over-mixing the batter which can easily happen with normal pancake batters. If you don't have cake flour, you can use all-purpose flour and replace 2 tablespoons of it with cornstarch.
Using yogurt to replace some of the milk gives a subtle tang to the batter, making the pancakes more flavourful. It also creates a thicker batter which helps create that tall, lofty pancakes.
Whipping egg whites is the secret to the insane fluffiness of these pancakes. Don't skip this step for maximum fluffiness!
Finally, adding enough salt and sugar to the batter ensures that the pancakes themselves are flavourful, so they don't have to rely entirely on add-ins or syrup. We've all had those bland pancakes that aren't any good without a ton of syrup on them...these are definitely not that! When I'm in a rush and don't want to bother with toppings, I can eat them plain and be totally satisfied. (Tip: For my son, I add a little bit of chocolate chips and he can skip the syrup altogether, which makes for a much less messy meal!)

Watch The Full Video Tutorial!

Authentic Thai Red Curry Paste

June 16, 2023 by Pailin Chongchitnant 38 Comments

If you're ready to take your Thai cooking to the next level, making your own Thai curry pastes is the way to go. Red curry paste is the most versatile paste in Thai cuisine, and I use it in many recipes. So if you were to only make one paste from scratch, this is the one!

In this post I'm showing you how to make red curry paste two ways: the easy way using electrical appliances, and the hard-but-traditional way using a mortar and pestle. I'll also answer all the questions you might have related to the process!

a bowl of red curry paste with ingredients in the background

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Video: Red Curry Paste - The Easy and Hard Way

If this is your first time making this recipe, I highly recommend watching the video tutorial first so you'll see how the herbs should be prepped, all the tools, and what the consistency of the paste should look like. It will ensure success!

Why You Should (Or Shouldn't) Make Curry Paste

Some people feel that a homemade curry paste is the only way to have a "legit" Thai curry. This is not true. MOST Thai people do not make our own curry paste. We buy it either in bulk from the wet market or buy packaged ones just like what you can find in the West.

It's similar to jam in the Western context. Do most people make their own? Probably not. Do some people? Of course. Is homemade jam always better? If you're good at it, sure, but not always! Replace the word jam with Thai curry paste, and it'll be true.

Having said that, here are some good reasons for making your own curry paste:

You want to be able to control the spiciness of your curry paste. This is one problem with store bought - if it's too spicy, the only thing you can do is to use less; but that also means weaker flavours. Making your own is a great way to make it as mild as you can tolerate.
You want to be able to control the salt level. Many commercial pastes are very salty because salt helps preserve the paste. But sometimes I have to limit how much paste I can use because of how salty it is. When you make your own you can control this, and you don't even have to add ANY salt if you don't want to.
You can get all the ingredients, have the right tools, and want to see if you can make it better!
You are not happy with what's available on the market. Then making your own is definitely worth a try. But also check out my red curry paste review to see if you've been buying one that's not recommended!

If one of the above sounds like you, let's get started!

What is a Red Curry Paste Anyway?

A curry paste, or prik gaeng พริกแกง, in the context of Thai cuisine refers to a paste of ground up herbs and spices. It's a very broad definition, and that's why we have so many varieties! Some are complex, such as massaman curry paste. Others are simple, such as sour curry paste.

Red curry paste is the most "basic" paste in Thai cuisine in a sense that it doesn't contain any ingredients that are unique to it. Everything in a red curry paste is also commonly used in other pastes. It's kind of like the basic tomato sauce in Italian cuisine.

This makes it the most versatile. It is the paste that gets incorporated into the greatest number of dishes because it has that "basic" flavour that works for any application. Aside from making red curry we also stir fry with it, and even put it in fish cakes!

Ingredients

Here are all the ingredients for Thai red curry paste. Try not to make any more substitutions than are recommended below, otherwise the flavour will not be right, and you would be better off buying a good brand of store-bought paste!

Mild dried red chillies. This is the red in red curry. In Thailand we use dried spur chilies or prik chee fa, but here guajillo or puya peppers are perfect. You want to use mild chilies as the bulk of your curry paste so you can add as much as needed without worrying about it becoming too hot.
Spicy dried red chilies. This is where you customize the heat level. Add as little or as much as you want to achieve your desired level. Dried Thai chilies are great if you can find them, but here I use arbol chilies. The generic dried chilies sold at most Asian markets will also work.
*If you only have spicy dried chilies available, and you do not want a very spicy paste, remove all of the seeds and the white pith, and use only the red part of the chilies.
White peppercorns.
Salt. If pounding the chilies by hand use coarse salt. If using a coffee grinder, any salt will do. It is not actually necessary to add salt if you're going to freeze it or use it right away - all the seasoning can happen during the cooking - but it is traditionally added to make the paste last longer.
Lemongrass. Use only the bottom half of the lemongrass stalk as that is the most flavourful part.
Galangal. Use fresh or frozen galangal for the best flavour. Don't use dried or powdered galangal.
Makrut lime zest (kaffir lime zest). Probably the most difficult thing to find on this list, but not to worry. The zest has the same aroma as the more common makrut lime leaves, but the leaves are very tough and hard to grind down into a paste. So you can omit the zest and add a few extra leaves into the dish when you cook instead. If making a curry, add 5-6 torn leaves and let them infuse, or add finely julienned leaves into stir fries or other dishes.
Cilantro roots or cilantro stems. Roots of cilantro are very aromatic and have the same aroma as the leaves. But unlike the more tender leaves, the roots can withstand cooking without turning into black mush. Stems can serve as a great substitute for this purpose.
Garlic
Shallots
Fermented shrimp paste. Called gapi in Thai, this funky paste adds a lot of depth and umami. You can substitute Malaysian or Indonesian shrimp paste (belacan or terasi). If vegan, substitute miso paste and/or some finely grated dried shiitake mushrooms, as I do in this vegan green curry recipe. You can also omit it altogether then add more fish sauce to the curry itself, or use soy sauce if vegan.
Coriander seeds and cumin seeds (optional). See 2 Types of Red Curry Paste below.

Fun Fact: 2 Types of Red Curry Paste

There are actually two pastes that both go by the name "red curry paste" in English: prik gaeng kua and prik gaeng ped. The difference between these two is slight: gaeng ped includes coriander seeds and cumin seeds, whereas gaeng kua does not. At least, this is the line I draw, but people don’t always agree on it.

I personally prefer prik gaeng kua (sans extra spices) but it is a matter of preference so feel free to make whichever you prefer. They are similar enough to be interchangeable as the amount of spices added is not much.

How to Make Red Curry Paste

Here's a bird's eye view of the process using two different methods. For a demonstration, see the video tutorial. For the full recipe with ingredient amounts, see the recipe card below.

Method 1: The Easy Way (the method I use)

Using a coffee grinder, grind the dried chilies and any dried spices into a powder.
Place the lemongrass, galangal, cilantro roots, and makrut lime zest into a narrow container; such as a glass measuring cup. Top it with the garlic and shallots and then use an immersion blender to blend everything until fine. You will need to lift and reposition the blender several times, stopping to scrape the bottom and bringing it to the top halfway through. See more about tools for making curry paste below.
Once the mixture is fine, add the ground chili mixture, salt and shrimp paste and blend to mix.
You can use right away, refrigerate for a few days, or freeze for a few months.

If using a mortar and pestle:

Cut the dried chilies into 1-inch chunks and soak them in room temp water for at least half an hour (longer is better) until they are softened. Drain and pat dry as much as possible.
Add the chilies to the mortar and add some coarse salt and pound into a paste.
Once it's about 70% fine, add any dried spices you're using.
Add lemongrass, galangal, makrut lime zest and cilantro stems and pound into a fine paste.

Add the garlic and shallots and pound into a paste.
At this stage get it as fine as you can. A smooth paste will mean a flavourful curry sauce and a smooth texture. (It took me about 16 minutes from start to finish)
Add shrimp paste and pound to mix.
Use right away, refrigerate for a few days, or freeze for a few months.

Curry Paste Making Tools

See the video tutorial for a demonstration of how to use these tools.

I have figured out through much trial and error that the most efficient way to make a curry paste is to use two tools:

a coffee grinder/spice grinder for the dried ingredients; any cheap one will do, and here's what I use. I don't suggest sharing the same grinder with your coffee beans; but if you do, be sure to wash it thoroughly after!
an immersion blender for the fresh herbs. I use a Breville which is a 280-watt model and is quite powerful. I don't know if a weaker one would work as well, but it's worth a try if you already have one.

An immersion blender — Immersion blenders are perfect for grinding herbs for curry paste.

If you only have a coffee grinder, that's fine, it will still be of tremendous help as the dried chilies are the toughest to grind down. You can then grind the fresh herbs by hand using a large granite mortar and pestle. No cute little marble sets for this!

You can of course just pound everything by hand in a mortar and pestle, as that is the traditional way. I have provided instructions for this also, but know that it will take some muscles, but most importantly, patience!

What about a food processor or a blender?

A blender is not ideal because in order for it to work well you need to make a LOT of paste, AND you need to add extra liquid. Using this paste in recipes will then be problematic due to all the extra liquid, and in some recipes it simply will not work.

A food processor is also not ideal because not only do you have to make a lot again to make it work properly, but it will never get the paste as fine as it needs to be. Your herbs will still be in small pieces, and your curry will not have the right flavour or texture.

Storage

Any Thai curry paste will last in the fridge in an airtight container for several days, BUT unless I have immediate plans to use it in the next few days, I always freeze my curry paste to preserve the flavours.

Freeze in a freezer bag, in portions so it's easy to use, and removing as much air from it as possible. You can also freeze in mason jars.

Ways to Use Red Curry Paste (beside making a curry!)

Here's a basic Thai red curry recipe to get you started, but there are so many other Thai dishes that use red curry pastes. Check out this post on 5 different ways to use Thai curry pastes.

Other curry pastes you can make

Now that you've made a red curry paste, the good news is that all our other curry pastes will follow the same process, just with different ingredients! Next time, try this homemade Thai green curry paste which will be way more vibrant green than any store-bought version thanks to the added Thai basil. Or if you love the aroma or warm spices try making yellow curry paste or massaman curry paste!

Also explore my library of Thai curry recipes here for some more inspirations.

What to Eat in Thailand: A Thai Chef's Must-Try Food List

June 27, 2025 by Pailin Chongchitnant Leave a Comment

If you’re a foodie like me, whenever you travel, a lot of your research probably revolves around what to eat! So today I want to give you my list of 11 MUST HAVE foods when you go to Thailand, including tips for where to look for them and some specific restaurant recommendations!

A grid of 6 different must-try Thai foods.

How did I come up with this list? Well, these are delicious dishes that are 1) commonly eaten by Thai people and therefore are culturally significant, 2) not easy to replicate at home and, 3) not easy to find good ones in Thai restaurants overseas. So while you're in Thailand, that is your chance to experience them! the more reasons to try them while in Thailand!

I also made sure this list is very doable, so nothing on here is obscure and hard to find, so wherever you end up in Thailand, you’ll be able to tick some of the things off this list. Let's get started!

*I have included tips for where to look for these dishes and some specific restaurant recommendations, but since I am from Bangkok, all my recommendations are in Bangkok!

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Watch the Video

If you prefer to watch my YouTube video as I talk through the list, you can watch it here, however note that I have added #11 on this post that was not mentioned in the video. You can also watch it on my YouTube channel!

1. Boat Noodles - Guay Tiew Reua ก๋วยเตี๋ยวเรือ

Noodle soup culture in Thailand is unrivaled. Noodle soups are a huge part of the Thai diet and is totally underrepresented by Thai restaurants overseas. So when you’re in Thailand, you gotta try at least 1 noodle soup. But with so many different kinds and only limited number of meals in Thailand, which do you prioritize? For me, it's boat noodles, no question.

This is because 1) IMO it is the best tasting one that absolutely explodes with flavour. 2) If you tried to make a fully loaded boat noodles at home, with all of the fixings, if you can find all the ingredients, it is still a project. And yes, if you’re in a big city you can probably find boat noodles, but it’s often not as good as the ones in Thailand. So you don’t miss it while you’re there!

Where to find boat noodles

Boat noodle shops are mostly specialists, so you will mostl likely not find boat noodles (not good ones anyway) at restaurants that sell a bunch of other things. If you're in Bangkok, my favourite boat noodles is Thongsmith, with many locations in various malls. They are more expensive, but the quality of the meat and broth is top notch and is worth it! They also have good desserts.

Otherwise, boat noodle vendors can be independent restaurants peppered around the city, usually small and hole-in-the-wall type of places, or they can be part of food courts and food markets with dine-in seating.

Not going to Thailand soon enough? If you're ready for the project, here's my boat noodles recipe that I promise will taste just like in Thailand!

2. A curry you’ve never heard of

a bowl of red curry with winter melon and blood

Yes, you probably want to know what a real green curry in Thailand tastes like, but if you don't get a chance to eat it in Thailand, it’s not hard to make a good one at home. But I want you to experience all the other curries that you never knew existed, many of which will challenge your idea of what a Thai curry is!

For example,you can try gaeng tay po, which is a slightly tart coconut curry with pork belly and water spinach. Or gaeng om, a light northeastern curry that's uniquely flavoured with dill. These are just two of many curries that most restaurants overseas don’t offer.

And IF you’re going to have a green or a red curry, at least get one with ingredients you’ve never had, like pea eggplant, heart of palm, or cooked blood (pictured above)! Yes, cooked blood, it’s very commonly added to curries in Thailand and one of my fave. Try my chicken curry with winter melon and blood recipe!

Where to find a curry you've never heard of.

If you're in a sit-down restaurant that's not a tourist trap, you will likely find something you've never had before. Remember that the names of all Thai curries start with the word gaeng, so you can look out for that on the menu.

You can also visit a raan khao gaeng (more on this in #5) and you can see all the options before you order them. I also like to visit regional restaurants for this as regional curries are more likely to be new to you. In Bangkok I love Maan Muang for northern Thai food and try a gaeng hunglay or a yum jeen gai. For southern Thai food try KhuaKling PakSod and get a gaeng leuang (super spicy sour turmeric curry!).

Not going to Thailand soon enough? Try making my sour curry gaeng som recipe you likely have never had before!

3. Kanom Krok - Coconut Pancakes/Pudding Cups ขนมครก

I have a huge sweet tooth and I take desserts very seriously. And one of my favorite, if not actual favourite, Thai dessert is kanom krok. These are often referred to as coconut pancakes, but they're more like a cross between a pancake and a warm coconut pudding. I love them so much I had a kanom krok station at my wedding!

What are they exactly? A rice-based batter is poured into a cast iron pan with little round indents, and then a second batter is added which cooks up into a creamy coconut pudding. The two is cooked together so you end up with a crispy shell, and a soft and creamy middle. Absolutely TO DIE FOR. They can be plain, or topped with taro, corn, or green onions which is my favorite. (Yes, green onions, and yes it is a dessert, don’t knock it till you try!). If you see ones that are purple, it's because they're made from purple rice.

a tray of kanom krok on the stove — *Kanom krok fresh off the pan in Thailand. Some vendors overfill the holes to you get crispy edges.*

Yes, you can make kanom krok at home, but you will need a special pan, and the technique takes practice, so be prepared that it might take a few rounds! But you should try them in Thailand anyway because they'll taste better there simply because they are made from fresh coconut milk, which makes a big difference when it comes to coconut-forward dessert like this.

Where to find kanom krok:

Kanom krok is usually sold by street stalls or carts, so look for them in indoor and outdoor food markets, or even random carts that line the streets. You can find indoor food markets at most shopping malls. My friend's restaurant A. Mallika has a really good one (the first picture above), but it is a bit far from the downtown core.

Note going to Thailand soon enough? here's my kanom krok recipe which will more than satisfy the craving!

4. Pad Gaprao (Pad Kra Pao) - Holy Basil Stir Fry ผัดกะเพรา

a plate of pad gaprao on rice topped with a fried egg.

You might be thinking, "wait a minute, every Thai restaurant has this on the menu, why should I get this in Thailand??" BECAUSE...you most likely have never had it made with real holy basil, and cannot make it with real holy basil or gaprao, the eponymous herb of this popular dish.

Good holy basil is rare outside of Thailand. And stuff that’s imported is often bred for durability and have weak aroma. So 99% of pad gaprao you get in restaurants are made with Thai basil (horapa), which tastes quite different. So while in Thailand, that's your chance to experience pad gaprao made with real and potent gaprao!

Not to mention, most restaurants here will only make pad gaprao with basic proteins like, chicken, beef, and pork. But in Thailand you can find it made with ALL kinds of protein including my favorites: crispy pork belly and century eggs (pic below)!

a plate of pad gaprao made with golden century eggs — *Pad gaprao with pork and fried "golden" century eggs from a rice porridge restaurant Ruay Mitr.*

Where to look for pad gaprao

Pad gaprao is super easy to find. If you're in any "generalist" Thai restaurant, many of which I recommend in my post Where to Eat in Bangkok, you can probably find pad gaprao of some sort on the menu. There are a few pad gaprao specialists, and Gapow Tapae has great reviews from locals and is conveniently located in the downtown core. You can also find pad gaprao as a street stall or cart, or sometimes even ready-made at a raan khao gaeng (see #5).

Not going to Thailand soon enough? Try my classic pad gaprao recipe, old school pad gaprao recipe, or use this pad gaprao anything recipe as a formula to experiment with different proteins!

5. Raan Khao Gaeng - Curry Rice Shops

a curry rice shop in Thailand with two women serving.

This recommendation is not a specific dish, but a specific kind of restaurant called Raan Khao Gaeng which literally means “curry rice shop.” Rest assured, they have much more than curries!

Raan khao gaeng are unique in that they serve food “cafeteria style,” meaning all the food is already cooked and they’re set out in trays or big pots for customers to see. And you just point to the things you want, and they will scoop that up and pour it over rice (or in a bowl if it's a soup).

This is a must-try because it is the closest thing you’ll get to a home cooked meal without being invited to a Thai home for dinner! The dishes on offer include simple homey stir fries, rustic soups, salads, and of, course curries. These are all dishes that people also make at home, and indeed this is where many locals buy their dinners to take home!

If you're not familiar with many Thai dishes, it's also great to see what all the things look like rather than having to order unknown things off a menu. This is also where you might find your never-had-before curry!

Where to find raan khao gaeng

There is a raan khao gaeng in every food court, and there is a food court in every shopping mall, so this is an easy one! If you're at an outdoor food market, you'll also typically find raan khao gaeng there, however these may be takeout-only, so before you order, make sure the place has seating, or plan to take it back to your hotel!

For a specific recommendation, a Patreon member who lives in Bangkok speaks highly of Hiso Curry Rice which uses higher quality seafood than the average curry rice shop. Other Patreon members have recommended Khao Gaeng Jek Pui, a place people call "legendary" but note that their "seating area" is literally just seating - only plastic stools with NO tables!

Not going to Thailand soon enough? Here are some recipes commonly found at raan khao gaeng that you can make at home: Kabocha squash stir fry, glass noodle stir fry, son-in-law eggs, five-spice pork belly and egg stew (kai palo), and of course, all the curries!

6. Seafood Restaurant - Raan Ahaan Talay ร้านอาหารทะเล

a plate of 4 cooked river prawns — *Fried river prawns with garlic.*

As you may know Thailand is a peninsula with a long coastline. This means we have a lot of seafood, we take seafood very seriously and we do it very well. Naturally, seafood restaurants or raan ahaan talay is one of the most popular genre of restaurants in the central and southern regions where we’re attached to the ocean.

Once you're at these restaurants, order whatever looks good to you, you can't go wrong! You can try any dish you want but some must have dishes for me is: steamed blue crab simply served with nam jim seafood. For something richer, curry crab is my personal fave, steamed barramundi with garlic and lime, ginger shrimp with glass noodles, and also river prawns, (which are IMO better than lobster!) done anyway, but my fave is fried with garlic.

a plate of crab legs — *Steamed blue crab swimming legs served with Thai seafood sauce. This is a popular (and pricy) dish at a Thai seafood restaurant.*

Where to find seafood restaurants

Seafood restaurants are all sit-down, dine-in places, and if you're in Bangkok or any coastal towns, they're everywhere! In Bangkok, some of my favorites are Laem Charoen Seafood (many locations), Ob Aroi Town in Town, Somboon Seafood (many locations), Kungthong Seafood.

Not going to Thailand soon enough? Check out all my fish and seafood recipes here!

7. Miang Kham - Wild Betel Leaf Wraps เมี่ยงคำ

Miang kham are the most unique tasting Thai dish I can think of. There is nothing, even in Thai cuisine, that tastes like miang kham, and it is an explosion of flavours in every sense of the word. They are little bite sized wraps, wrapped with wild betel leaves, and the inside is filled with toasted coconut, peanuts, skin-on lime, ginger, shallots, dried shrimp, and chilies. And before you eat you drizzle it with a sweet-yet-savoury sauce.

This is a must try simply because of how unique it is, and it’s insanely delicious. In one bite there is everything happening: sweet, sour, salty, spicy, crunchy, chewy, nutty, toasty, earthy…just amazing.

I do have a recipe for miang kham, but it’s not a quick and easy recipe, and for most people the ingredients are not easy to find, which is one of the reasons why I filmed that video in Thailand.

Where to find miang kham

You can look for miang kham when you go to a sit-down, generalist Thai restaurant, though admittedly it is not super common so don't miss it if you see it! You can find some recommended generalist Thai restaurants on my post Where to Eat in Bangkok.

However, you might have better luck looking for a "miang kham kits," which come in a box or bag with all the ingredients prepped and ready to wrap (sometimes the limes are kept whole so people can cut them up fresh, so you'll need a knife.) You can look out for these kits at supermarkets or indoor and outdoor food markets.

Not going to Thailand soon enough? Try making it at home with my miang kham recipe! You can find wild betel leaves at some Vietnamese grocery stores, and try your best to get thin-skinned lime as you'll need to eat them with the skin on.

8. A Proper Isaan Meal - Ahaan Isaan อาหารอีสาน

Isaan is the northeastern region of Thailand, and you probably already know many dishes from this region: som tum (papaya salad), laab, and gai yang (BBQ chicken), to name a few. But the isaan dishes offered in most restaurants overseas are an extremely small selection of what you can get in an Isaan restaurant in Thailand.

You’ll see easily 20 types of som tum, many kinds of laab, grilled whole catfish, and soups you’ve never heard of. For for the adventurous and curious eaters, they’ll do super funky stuff that most Thai restaurants here wouldn't dare offer to a Western clientele! Also, if you love spicy food, this is the place for you!

Where to find Isaan restaurants?

In Bangkok they are very easy to find. Typically they are sit-down, casual restaurants that can be on the street or inside shopping malls (every shopping mall will have at least 1 isaan place). For specific recommendations, Phed Phed (many locations) is a place that my friends love and have a big variety of dishes that are very creative. You can also try Somtum Der. My family typically order from Phra Ram 9 Kai Yang, but it might be out of the way if you're staying downtown.

*Note: Anywhere that calls themselves a gai yang (bbq chicken) specialist, they're also likely an isaan restaurant.

Not going to Thailand soon enough? Try making an isaan meal at home with papaya salad, laab, nam tok (steak salad), bbq chicken and sticky rice!

9. Kanom Jeen - Fresh Rice Noodles with Sauce ขนมจีน

a fork lifting up kanom jeen namya with hard boiled eggs and fresh vegetables on the side.

Kanom jeen is a category of dishes comprised of fresh, sometimes fermented, rice noodles with various kinds of sauce poured on top. It's kind of like pasta where you have the same noodles with the option of different sauces to go with them.

The reason this is a must is because 1) it’s extremely rare for a Thai restaurant overseas to offer it. 2) While you can make it at home, you’ll need to use dry noodles which is not quite the same. So in Thailand it is your chance to have it with real fresh noodles, and if you can find fermented noodles, even better!

Each region of Thailand has their own sauces, so if you’re in the north, you should try kanom jeen nam ngiew, (pic below) and in the south, we have kanom jeen namya, and in the central region you try kanom jeen nam prik! (Sorry I only have a recipe for one of these, haha, that's why you gotta go to Thailand!)

a plate of kanom jeen nam ngiew — *Kanom jeen nam ngiew, a specialty of northern Thailand.*

Where to find kanom jeen

Our family usually buys kanom jeen from a vendor at a market and bring it home to eat. For dine-in, it might be easiest to check out a northern or southern restaurant which often have their region's kanom jeen on the menu. But if you want to see the range of different sauces, you can visit a kanom jeen specialist such as Khanom Chin Mae Chan (I've never been but looks legit). Or if you are willing to venture out of the downtown core, you can find kanom jeen buffet, like this place (also never been) so you can try all the sauces in one place!

Not going to Thailand soon enough? Try my kanom jeen namya recipe, or it's also very common to eat green curry chicken with kanom jeen!

10. Mango Sticky Rice - Kao Niew Mamuang ข้าวเหนียวมะม่วง

a plate of mango with 7 colours of sticky rice with mung beans on top.

And we’ll end with dessert. Now if you’re thinking, wait a sec, you can get mango sticky rice anywhere in America! Yes...but not with THAI MANGOES! And if you’ve never had Thai mangoes, it is a must, especially if you go there during mango season which is around March and April, it will blow your mind.

If you’ve only had mango sticky rice outside of Thailand, and you love THAT, you owe it to yourself to try an uncompromised version in Thailand where it’s served with the type of mango intended for this dessert (nam dok mai variety) and with sticky rice made with fresh coconut milk. I've never had mango sticky rice outside of Thailand, even one I make myself, that tastes like they do in Thailand. Ingredients make all the difference!

Where to find mango sticky rice

My favorite mango sticky rice vendor is K. Panich. Another popular place is Mae Varee which is in a convenient location, but I don't love as much. Chor Sornkeaw is also famous and does rainbow sticky rice if you love instagrammy things.

A lot of restaurants, especially generalist Thai restaurants and seafood restaurants, will have it on the menu, so always worth a look. Remember: in-season mangoes (Mar - May) are miles better than out-of-season mangoes so if you're there out of season the mangoes have a chance of being sub-optimal.

Not going to Thailand soon enough? When it's mango season where you live, make my mango sticky rice recipe which also teaches you how to make the rainbow sticky rice too!

11. Traditional Coconut Ice Cream With All the Toppings ไอติมกะทิ

3 scoops of coconut ice cream in a hotdog bun, topped with peanuts and corn.

I forgot to include this one in the video, but a Patreon member reminded me that traditional coconut ice cream in Thailand is the best coconut ice cream, period. In fact, when I came to Canada and had "coconut ice cream" from the supermarket, I was completely appalled, lol. They are not even the same thing!

"Traditional" is the key word here, as there are other more modern shops that put a lot of dairy into the coconut ice cream so the coconut flavour is diluted. And a traditional ice cream vendor will also offer traditional toppings which you should absolutely try, including sticky rice, peanuts, corn, candied sweet potatoes, among others. AND they should offer the option to have it on a fluffy bun!

My recommendation is to have it with sticky rice and peanuts at the minimum, and everything else is up to you. I love it on bun, but it gets messy so if I'm gonna be walking and eating, I opt for the cup version. If I'm at a sit-down place, definitely the bun.

The reason coconut ice cream is so much better in Thailand is because, as with kanom krok, fresh coconut milk makes all the difference. In the West, coconut milk used to make most commercial ice creams is highly processed, and the processing destroys the wonderful flavour of fresh coconut milk to a significant degree.

Where to find traditional coconut ice cream

Traditional coconut ice cream is typically sold from street carts or small stalls in food markets (indoor and outdoor). A clear sign that you're at a "traditional" ice cream vendor is that they offer traditional toppings mentioned above, and they will most likely have only coconut ice cream, and not a lot of flavours to choose from. If they don't have those toppings and they have a bunch of flavours, they're more likely a modern, Western style ice cream vendor.

Some restaurants also have it on the menu. Yentafo Khrueang Song (many locations) have a great one, fully loaded with all the toppings and the bun. And while you're there you can try Yentafo pink noodle soup, another noodle soup you should try while in Thailand!

And that’s it! I hope this helps you plan your next trip to Thailand!

Prik Nam Pla: The Thai Sauce to Improve Anything

June 30, 2023 by Pailin Chongchitnant 22 Comments

If you ask Thai people about their favorite condiment, prik nam pla will likely be at the top of the list. It's certainly one of my favorite sauces in Thai cuisine. I put it on anything that feels like it needs a little "something-something", and it works every time.

Prik nam pla is so important to Thai people that if I go into a Thai restaurant here, and they don't have prik nam pla when I ask for it...I'm taking major points off the place!

What is Prik Nam Pla...or is it Nam Pla Prik?

First, this condiment goes by either prik nam pla or nam pla prik; both are correct so don't get hung up on it. Prik means chilies, and nam pla means fish sauce, and those are the two key elements.

Prik nam pla is a sauce that Thai people use as the all-purpose flavour enhancer. It is a tableside condiment you put on the finished dish, much like salt and pepper in the West, but it's not something you cook with.

Prik nam pla is salty, spicy, umami and acidic. When your Thai food feels like it's not quite perfect - perhaps a little flat - these are the flavours that are usually missing. This is why it works in so many situations.

In Thailand, prik nam pla is ubiquitous. You can often see a bowl of it in food courts next to the utensils, on tables in some restaurants, or included in your takeout.

Ingredients

Here are the ingredients for prik nam pla. You really don't need to measure anything, but for some basic ratios to get you started see the recipe card below.

Thai chilies, or any spicy chilies you have on hand.
Fish sauce. I suggest using Thai fish sauce for this; Squid and Megachef are both good brands. Use Three Crabs if you want something a little milder. Red Boat can be used but since it's a first press fish sauce, it's a little more intense and also has no sugar added to balance the salt. If you're vegetarian, use your favourite vegan fish sauce or soy sauce.
Lime juice. The amount of lime juice to add it totally up to you. I like it heavier on the lime which I find makes it less salty and more versatile, so I use a general ratio of 3 parts fish sauce to 1 part lime juice.
Optional aromatics: Garlic and shallots.

How to Make Prik Nam Pla

It doesn't get any easier than this, but as always, I suggest watching the video tutorial so you see it all in action!

Place the Thai chilies into a small bowl, then add fish sauce and lime juice. Add the garlic and shallots, if using. Use right away, but ideally let it sit at room temperature for at least 10 minutes for the flavours to infuse, especially if adding garlic and shallots.
Option for a less potent version. Prik nam pla straight up is quite intense, and a little goes a long way. If you want to be able to use it more liberally, add a splash of water to dilute and a touch of sugar to help balance the salt and the acid.

3 Ways to Make it Less Spicy

Prik nam pla is usually made to be medium spicy, but you can make it milder in one of these ways:

Remove the seeds and pith from the Thai chilies before adding them in. This is the most effective method, but can be tedious if you have a lot to do.
If you're making a lot, a faster way is to finely chop the chilies and let them sit in a bowl of water for a few minutes; the seeds will fall to the bottom and some of the heat will infuse into the water. Scoop out the chilies floating on top and drain well.
Chop the chilies into big chunks so they can gently infuse their heat into the liquid, but are big enough for you to easily avoid when using. You'll then only use the liquid.

Storage

Prik nam pla will keep indefinitely in the fridge in an airtight container. I've never seen it go bad because it's so salty. However, the lime juice flavour deteriorates over time, and if you add garlic and shallots, the pieces will eventually become very salty and look dodgy. Because of this I make just a little at a time, and it's so quick and easy anyway!

How to Use Prik Nam Pla

As mentioned, you can use it as an all-purpose enhancer of any dish that needs a little flavour boost. If something is a little bland or a little flat, the salt, acid, umami and spice in prik nam pla will usually improve it. Note that it is not a dipping sauce, but rather a sauce you drizzle and mix into things.

Here are some common ways prik nam pla is used in Thailand:

Fried rice. Because fried rice is a relatively plain-tasting dish in Thai cuisine, it is almost always served with prik nam pla for those who are looking up amp up the flavour. E.g. Crab Fried Rice.
Fried eggs. Prik nam pla is usually served with anything that comes with a fried egg on top, such as our holy basil stir fry (pad kra pao), because it is what will season the egg.
Noodles. Noodle dishes are often made with a little room for diners to customize the seasoning, and noodle restaurants will have a whole bunch of condiments available for you. While most places nowadays set out plain fish sauce alongside the chilies, vinegar and sugar so you can fine tune each flavour separately, you might see prik nam pla as an option as well.
Plain jasmine rice. As mentioned in my How to Eat Thai Food Correctly post, Thai people eat family style, with rice as the foundation of the meal. Sometimes people like to season their rice with prik nam pla, especially if the dishes being served aren't particularly strong tasting; like a Thai omelette or a vegetable stir fry. Families with kids often make dishes a little milder, and prik nam pla is how the adults then turn it up a notch.

Prik Nam Pla (Fish Sauce & Chilies Condiment)

The ultimate condiment Thai people cannot live without. It is used to enhance the flavour of any dish that feels a little flat. Try it on anything - Thai or not!

5 from 9 votes

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Prep Time 5

Cook Time 1

Course Sauces

Cuisine Thai

Servings servings

Ingredients

▢ 1-2 Tablespoons chopped Thai chilies, see note
▢ 3 Tablespoons fish sauce
▢ ½-1 Tablespoon lime juice
▢ 2 cloves garlic, thinly sliced or chopped (optional)
▢ 2 Tablespoons thinly sliced shallots, (optional)

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Notes

Any other kind of spicy chilies will also work, and you can add as much or as little as you like depending on how spicy you want it. I like to use a mix of red and green for a nicer presentation.

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Instructions

Combine all ingredients together in a small bowl. If adding garlic and/or shallots, allow to sit for at least 10 minutes to infuse.
1-2 Tablespoons chopped Thai chilies, 3 Tablespoons fish sauce, ½-1 Tablespoon lime juice, 2 cloves garlic, 2 Tablespoons thinly sliced shallots

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Authentic Thai Pad See Ew Recipe

April 27, 2023 by Pailin Chongchitnant 71 Comments

Pad thai may have all the fame, but Thai food lovers know that pad see ew is where real noodle bliss is at. This recipe has been a Hot Thai Kitchen classic for over a decade. It is tried and true, and I promise it'll rival anything you've had in restaurants! It's a quick and simple dish, but you need to know some tricks to achieve perfectly seasoned, not-broken rice noodles with that smokey wok char. Let's dive in!

a plate of pad see ew — Pad see ew, Thai stir fried fresh rice noodles with Chinese broccoli, served with its classic accompaniment, chili vinegar or *prik nam som.*

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What is Pad See Ew?

In Thai, pad means to stir fry and see ew means soy sauce, so...soy sauce stir fry? The unspoken word is guay tiew or "noodles," so it's full name is guay tiew pad see ew. It's a popular Thai stir-fried noodles that you can find all over Thailand, but it has its roots in Chinese cuisine which came to Thailand with the millions of Chinese immigrants.

It's a homey dish of fresh rice noodles seasoned primarily with soy sauce, and stir fried in a hot wok along with slices of meat and Chinese broccoli. In Thailand, pad see ew is a quick solo lunch, so you often find it sold at food courts and by street vendors. They're kind of like the sandwiches of Thai cuisine!

Ingredients

Pad see ew ingredients are short and simple, but using the right noodles and the right sauces are key.

Fresh wide rice noodles. These tender chewy rice noodles are what make dishes like pad see ew and drunken noodles (pad kee mao) so lovable. These are called sen yai in Thai, but they are also often referred to by their Cantonese name, ho fun. You can buy these at some Asian grocery stores, usually in big cities, in the refrigerated section.
If you can't find them, don't worry, homemade rice noodles are better anyway! Dried wide rice noodles do exist and can be used if necessary, but they are quite different and not nearly as good as the fresh ones.
Protein of your choice, thinly sliced. This can be chicken, pork, beef, tofu, or seafood such as shrimp. In Thailand, pork is the most common.
Soy sauce for marinating the meat, omit if using shrimp which do not need to be marinated.
Vegetable oil or another neutral oil of your choice
Garlic, chopped
Eggs
Chinese broccoli, also known as gai lan. Choose smaller stalks if you can as they are more tender and are less likely to be bitter. If you cannot find gai lan, broccolini is a good substitute. I don't suggest using bok choy as it is much more watery and lacks the crunchiness of gai lan stems.
Sugar. White sugar is fine, but brown sugar will also work.
Ground white pepper, to taste. This is a common condiment to pad see ew, and the aroma of ground white pepper on top of pad see ew is truly iconic!
Prik nam som, Thai-style chili vinegar that is a classic condiment that I highly recommend. Pad see ew is sweet and salty, and drizzling a little spicy vinegar really brightens the dish and makes a more balanced flavour. It can be as simple as blending chilies and vinegar, but there are variations which I talk about in my prik nam som recipe here.

Pad See Ew Sauce Ingredients

A good sauce it key to great pad see ew flavour, so I suggest measuring ingredients properly and not eyeballing this one!

Oyster sauce. Check out my post for how to choose a good oyster sauce. To make a vegan version, use "vegetarian stir fry sauce" or another vegan oyster sauce option.
Soy sauce. Use Thai soy sauce (Healthy Boy Brand) if you can for the right flavour, but otherwise regular soy sauce such as kikkoman, or Chinese light soy sauce will also do.
Fish sauce. See this post on choosing a good fish sauce.
Golden Mountain Sauce. This is a type of Thai soy sauce with a flavour that is slightly richer than the Thai soy sauce. Maggi Seasoning would be a good substitute that tastes similar to Golden Mountain. You can also substitute an equal amount of regular soy sauce.
Thai black soy sauce. This gives pad see ew its characteristic dark brown colour and a rich flavour. Thai black soy sauce isn't very salty and tends to be a little sweet. If not available, you can sub Chinese dark soy sauce, but because Chinese dark soy is much saltier, you'll need to reduce other sources of salt. The easiest way, in my opinion, is to simply omit the Golden Mountain Sauce.

Watch The Video Tutorial

All my recipes come with video tutorial to ensure success. If you've never made pad see ew before, I highly recommend watching the video first as this dish goes fast, and you'll need to know exactly what to do once the heat is on!

How to Make Pad See Ew

If it's your first time, I highly recommend watching the video tutorial to ensure success. The cooking goes fast, so it's good to know exactly what you need to do before you turn the heat on.

Most important tip: Cook 1 portion at a time to prevent mushy, broken noodles, and to maximize noodle charring. There's a reason street vendors do it this way! (The meat, however, can be cooked all together.)

Process shots for making pad see ew, steps 1-4

If using chicken, pork, or beef, marinate the meat with soy sauce and a bit of sugar. If your meat is lean, like chicken breast of pork loin, you can add about 2 teaspoons of water to give it extra juiciness. Stir to mix well and let sit while you prep other things.
Combine all sauce ingredients together and stir to mix.
Cut thicker part of the stems of chinese broccoli into thin slices on a diagonal. Roughly chop thinner stems and leaves.
Heat the oil in a well-seasoned wok or a large cast-iron skillet over high heat. Once very hot, add all of the protein and spread it out into a single layer as much as possible. Let the protein sear without moving until the underside is browned and the meat is at least halfway cooked.

Process shots for making pad see ew, steps 5-8

Once the meat is browned, toss until the meat is fully cooked. Remove from pan and set aside. If there is meat juices left in the wok, wipe it with a paper towel.
From this step onward, I recommend cooking 1 portion at a time for best results, so before cooking, divide up your ingredients into single portions. Heat the wok over medium high heat then add a little oil and 1 portion of the garlic; sauté until the smallest bits of garlic starts to turn golden.
Add 1 egg and scramble briefly.
Add 1 portion of the Chinese broccoli and toss to coat it evenly in the oil, about 10–15 seconds.

Process shots for making pad see ew, steps 9-13

Add 1 portion of the noodles (8oz/225g), 1 portion of the sauce (2 tablespoon + 1 tsp/35 ml) , and 2 teaspoon (10 ml) of sugar. Turn the heat up to high and toss to coat the noodles evenly in the sauce.
Spread the noodles out and let them sit without stirring for about 15-30 seconds until some of the noodles have charred on the underside.
Flip or toss the noodles and let them sit again to further toast the noodles. Repeat the tossing and toasting 1-2 more times.
Add 1 portion of the cooked protein back in without adding any meat juices that has accumulated in the bowl, and toss briefly to mix. Plate and enjoy with white pepper and chili vinegar.

Common Pad See Ew Problems and How to Avoid Them

After many years of teaching this recipe, I've noticed there are a few things that commonly trip people up. Read these carefully to avoid the same problem!

Broken noodles. Assuming you're cooking 1 portion at a time as recommended, you're likely stirring too aggressively. Fresh noodles are very delicate, so you want to flip and toss gently, pushing noodles around from the edges rather than haphazardly stirring. Also avoid metal spatula as they can cut noodles more easily.
Mushy noodles. You might be crowding the pan and trapping too much moisture, which overcooks the noodles and/or your heat is too low. I stress that you should cook one portion at a time to prevent trapping too much moisture under a big pile of noodles. Remember these noodles are already fully cooked, so it doesn't take much additional moisture for them to become over cooked and mushy!
They don't taste right. Did you eyeball ingredients? Did you measure everything? Pad see ew is one of those dishes where the ratio between sauce and noodles is everything. Unlike meat-and-veggie stir fries, these noodles absorb ALL of the sauce you give them, so if there's too much, it'll be too salty, and if there's too little, it'll be bland...so measuring is crucial!
Noodles stuck to the pan. Fresh rice noodles love to stick. Make sure your wok or skillet is well seasoned. You can use a nonstick pan but those typically should not be heated over high heat so the noodles may not get a good char.
There is no wok hei. Wok hei is that smoky wok flavour that many people consider a key ingredient of a good pad see ew. To get wok hei, you need a carbon steel wok on very high heat so the noodles can char and the oil can smoke. Not crowding the pan is also key. Sometimes, this just isn't possible to create given our home equipment, but I think it's still good without it!

How to Use Dry Rice Noodles Instead

a plate of pad see ew with bottles of soy sauce on the side — Pad see ew I made using dried rice noodles for the New York Times. Photo: Alana Paterson

I'll be honest...pad see ew made with dried noodles is not nearly as good as fresh. They have a totally different texture and flavour. I much prefer fresh, and once you experience the wonderfulness of fresh rice noodles... you kinda can't go back.

With that caveat, I understand that in desperate times, sometimes you just gotta get some kind of pad see ew on the table. So if needed: Don't follow package instructions for cooking the noodles, those can be unreliable. Here's what to do:

Soak the noodles in hot off the boil water for 15 minutes, then drain and rinse under cold water. The noodles are now partially cooked and ready to go into the wok, and they will finish cooking in the wok. You will need about 10 oz (280 g) of dried noodles to get 1 lb (450 g) of soaked noodles, but do weigh the noodles again after soaking just to make sure.

When cooking, I suggest tasting the noodles when you think they're done, and if they're still a little too firm, add a splash of water and keep cooking for another minute.

The best way to keep leftover pad see ew is...to freeze??

Yes! But first let me say that pad see ew, like all rice noodle dishes, is best consumed fresh off the stove. That is how you will get the best soft-chewy noodle texture with crunchy veg. So the best thing to do is to not make anymore than you can eat in one meal.

However, sometimes leftovers are inevitable, and you might be surprised that the best way to store pad see ew is to FREEZE it. Yes! This is because if you refrigerate them, the noodles will continue to absorb moisture from the meat and veggies, and eventually become soft and mushy. One day in the fridge, reheated pad see ew noodles will be noticeably less chewy, but 2 days in the fridge and they're basically inedible by my standard.

When you freeze them, however, this moisture absorption does not happen, so when you reheat, the noodles will still maintain their chewiness to a surprising degree, albeit slightly less so than when fresh. And of course the veggie stems will no longer be crunchy, but that's the price you have to pay.

How to Freeze and Reheat Pad See Ew

Freeze pad see ew in a microwaveable container in single portions, so you can reheat it directly. It will not be possible to divide the noodles while it is frozen. I keep mine in a glass food storage container.

Microwave it uncovered or loosely covered so the noodles don't steam, on full power, and do not stir it until most of the noodles have become hot and soft. When noodles are partially thawed they are brittle, so if you try to stir it mid-way you may break the noodles. Once most of them are soft, you can gently toss and bring the middle part out to the edges to get more even heating. Keep microwaving until the noodles are fully heated through and are piping hot. They will not regain their texture until they're piping hot again.

Frequently Asked Questions

Can I substitute other noodles for pad see ew?

Yes! While I do believe that the best version is this classic one made with fresh rice noodles, In Thailand we actually make pad see ew with a couple other different noodles. A common one is sen mee pad see ew made with rice vermicelli. In Southern Thailand I grew up eating pad see ew with egg noodles which is also very good.

Some have asked if pad thai noodles can be used instead, and while it is not done in Thailand, and the result will taste quite different, you can certainly try. Follow the soaking instructions in my pad thai recipe, and you'll need to add about 2 tablespoon of water per portion when cooking.

How can I make a vegan pad see ew?

You can use tofu instead of meat. Use firm or extra firm tofu and fry them first until golden to firm up the surface. Then add them to the noodles at the end. You can use vegetarian oyster sauce instead of oyster sauce (read more about vegetarian oyster sauce here) and substitute soy sauce for the fish sauce.

More Thai Stir-Fried Noodle Recipes

Once you've mastered pad see ew, here are a few other Thai recipes to satisfy your noodle cravings:

Pad kee mao or "drunken noodles". If you love pad see ew and you love spicy, this is a must try. You can think of this as the spicy sister of pad see ew, or a noodle version of pad gaprao.
Rad na sometimes spelled as lad na, this is one of the most underrated Thai noodle dishes! The same fresh wide rice noodles are charred in a wok, and served with a pork gravy over them.
Pad See Ew with Vermicelli. If wide noodles are not available, try going the other extreme and make PSE with the thinnest of noodles! It's also a very quick and easy dish!

Ultimate Thai BBQ Chicken (Gai Yang)

May 8, 2023 by Pailin Chongchitnant 29 Comments

When it comes to Thai barbecue, there is no dish more iconic than gai yang. This is one of the most popular street foods in Thailand. Here in Canada, it's become my go-to chicken recipe for summer BBQ because it's easy, can be made in advance, and is a guaranteed success for any crowd. The marinade is awesome, but the nam jim jeaw dipping sauce will take it to the next level.

To complete the meal, serve with sticky rice and green papaya salad (som tam).

a plate of grilled chicken thighs with lime wedges on the side and a bowl of dipping sauce.

What is Gai Yang?

Gai yang literally means, "grilled chicken." So by definition it can be any kind of chicken on the grill. And while indeed there are different types of Thai grilled chicken, such as this one smothered in coconut milk and curry paste, when you say "gai yang" in Thailand, this classic version is the one people think of.

The marinade is a standard combination of basic Thai pantry staples, but the flavour it delivers is pretty unreal. The umami of fish sauce, soy sauce, and subtle infusion of lemongrass and coriander seeds...creates one of the most popular dishes in Thai cuisine.

Tip: You can vary the herbs a bit. Some people skip the coriander seeds, others skip the lemongrass, some add coriander roots (cilantro roots). But do keep the garlic, pepper, and the ratio of all the soy sauce, fish sauce and sugar the same.

Ingredients and Notes

Here are all the ingredients you need and important notes about them. For amounts, see the recipe card below. In Thailand, gai yang is usually made with whole chickens, but Thai chickens are also much smaller so it's much easier to grill and manage in general. Here, I like to grill them in parts, but I buy different parts that would almost make up a whole chicken, minus the wings!

The Chicken

Traditionally, gai yang is always grilled whole so you get all the parts. To make it easier to grill, I'm calling for the parts separately, but if you're a dark meat lover, you can also use 8 chicken thighs, or whatever combo you want, instead of a mix.

1 pair of bone-in, skin-on chicken breast, that's TWO sides of the breast on the rib cage.
2 chicken hindquarters, bone-in, skin-on (an equivalent of 2 drumsticks and 2 thighs)

The Marinade:

White peppercorns, black pepper is fine too.
Toasted coriander seeds
Lemongrass, bottom half only, thinly sliced
Garlic
Soy sauce, I use Thai soy sauce but any soy sauce you have will do.
Fish sauce
Thai black soy sauce or dark soy sauce. Confused by types of soy sauces? See my video about various Thai soy sauces here.
Sugar
Neutral oil

The Dipping Sauce - Nam Jim Jaew

Nam jim jeaw is a tart, spicy dipping sauce that goes with all of our barbecue meats. The sharp flavours cut the richness of grilled meats. If you are serving kids, or someone who doesn't eat spicy, you can also serve it with Thai sweet chili sauce, also known as nam jim gai which literally means dipping sauce for chicken!

Tamarind paste, if buying store bought tamarind, it comes in a jar or tub and is often labeled as "tamarind concentrate." Be sure to use a product of Thailand of Vietnam; do not use Indian tamarind paste as it is much more concentrated and cannot be used in this recipe. You can also make your own tamarind paste from pulp, which yields a much better product and is what I do.
Palm sugar, or substitute equal amount of light brown sugar
Fish sauce
Lime juice
Chili flakes, to taste
Shallots, finely chopped
Green onion, chopped
Cilantro, chopped
Toasted rice powder. This is made simply by toasting raw rice (glutinous rice or jasmine rice) until dark brown then grind into a powder in a mortar and pestle of coffee grinder. Instructions included in the recipe.

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - you can also watch this video on my YouTube Channel!

How to Make Thai BBQ Chicken

If this is your first time making this chicken dish, be sure to check out the video tutorial first to ensure success!

Grind white peppercorns and coriander seeds into a powder using a mortar and pestle or a coffee grinder.
Add lemongrass and garlic and pound into a fine paste.
There should be no big chunks like so.
Transfer into a bowl and add all remaining marinade ingredients; stir to dissolve the sugar.

Process shots for making gai yang steps 5-8

Split the breasts in half so you have two split, bone-in breasts (see technique in the video) and separate the drums from the thighs. Trim off excess skin from the thighs, if any.
Add chicken pieces to a zip-top bag or a casserole dish and pour the marinade over, making sure all the pieces are well coated. Press out as much air as possible and marinade for at least 2 hours or overnight, stir the chicken or flip the bag half way through to ensure even marinating. Pull the chicken out of the fridge about 45 mins - 1 hour before cooking so the chicken isn't cold and won't take too long to cook.
Preheat the grill on medium heat, then place the chicken on the grill, skin-side up. If your grill has hot spots and cool spots, place the chicken on the cool spots to prevent the skin from burning - mine are around the edges of the grill. Because the marinade has sugar, it'll burn quickly if the heat is too high.
Turn the heat down to low and cook with the lid closed, flipping every 5 minutes, until done, about 18-30 minutes depending on the size of the pieces. If you've got large pieces of chicken, keep the BBQ temperature between 275°F - 300°F so the outside doesn't burn too quickly. Cook the chicken breast until the internal temperature reaches 160 °F or 72°C, and cook chicken drumstickss and thighs until internal temp of 175°F (80°C). A good meat thermometer will be very helpful here.

You should let the chicken rest for 10-15 minutes before digging in. While the chicken rests, you can make the dipping sauce!

How to make nam jim jeaw dipping sauce:

Make the toasted rice powder by adding the rice into a dry skillet, then toast over high heat, stirring constantly, until the grains are dark brown. Remove from heat and grind in a coffee grinder or mortar and pestle into a powder.
Combine the tamarind, fish sauce, lime juice, chili flakes, shallots and palm sugar; stir until the sugar is dissolved
At serving time, stir in the green onions, cilantro and toasted rice powder.

Thai Recipes to Go with Thai BBQ Chicken

You're going to need some sides to go with this juicy Thai chicken. I recommend sticking with the classic pairings below for the "authentic" Thai barbecue experience!

a plate of green papaya salad with a wedge of lime and chilies on the side. — Green papaya salad is a classic pairing with Thai BBQ chicken.

Sticky rice. This is a must-have carb with any Thai BBQ. There are many different ways to cook sticky rice, but this method is my current favourite.
Green papaya salad (som tam). The crunchy, tart salad will cut the grease of any barbecue. No green papaya? Substitute shredded cabbage and carrots, or make this corn and cucumber version.
Laab. Laab is gai yang's best buddy as they're often found together on the same table. Try the classic laab with ground pork, or make a more modern version with my salmon laab.

FAQ

Can boneless chicken thighs be used instead?

Yes! Absolutely. For a quick weeknight meal, you can use boneless chicken thighs. You can reduce marinating time to 30-60 minutes because they're so thin, and also reduce cooking time accordingly.

Can boneless skinless chicken breast be used instead?

In theory, yes, but as boneless skinless chicken breasts dry out quickly, in that case I'd split each breast in half horizontally so it takes less time to cook, which promotes more even cooking.

How can I make Thai barbecue chicken without a grill.

You can also bake the chicken. Bake the chicken at 400°F/200°C (375°C/190°C on convection). Once the skin dries, after about 20 minutes, take it out and brush the skin with oil to give it some shine. Check chicken breast at 30 minutes, and check thighs/drums at 40 minutes.

Recipe Card

Panang Curry Paste Recipe

October 18, 2013 by Pailin Chongchitnant 19 Comments

Panang curry is one of my all time favourite Thai curries, especially for a busy weeknight, because it's so quick and simple to make. While you may be able to buy store bought panang curry paste, it always tastes better from scratch! I will also provide you with a "hack" for making a quicker semi-homemade version as well!

a bowl of panang curry pork with makrut lime leaves on the side.

Ingredients and Notes

Here are all the ingredients you'll need to make panang curry paste from scratch and important notes about them. For amounts, check out the full recipe card below, and don't forget to check out the quicker semi-homemade version as well!

Dried Chilies: Panang curry is typically mild, so I usually go for gentler dried chilies like guajillo or puya. If you prefer more heat, feel free to mix in some spicier ones like Thai or arbol chilies.
Coarse Salt: Coarseness is helpful if you're grinding the paste by hand since it adds abrasion, but if you’re using a food processor or blender, any salt will work just fine.
Toasted Cumin Seeds. Cumin and coriander are two key ingredients. that distinguishes panang curry paste from red curry paste.
Toasted Coriander Seeds. Always use coriander seeds and never ground coriander as whole seeds are so much more aromatic.
White Peppercorns.
Chopped Lemongrass: Use only the bottom portion of the stalk where the flavor is strongest. (Learn more about lemongrass here.)
Chopped Galangal: Both fresh and frozen galangal are fine. (More info on galangal here.)
Makrut Lime Zest: Also known as kaffir lime zest, this comes from the green peel of makrut limes. It's not always easy to source, but no stress—just toss in a few extra makrut lime leaves when you make the curry as the leaves and zest have the same aroma. (More on makrut lime leaves here.)
Cilantro Roots: These are the roots from the cilantro (or coriander) plant, widely used in Thai cooking. If you can’t find them, cilantro stems make a good substitute.
Garlic
Shallots
Shrimp Paste: Known as gapi in Thai, this fermented paste delivers deep umami flavor. It’s pungent and salty, and while it’s traditionally included, you can leave it out and just add a bit more fish sauce to your curry. For a vegan version, substitute miso paste.
Roasted Peanuts: Peanuts are the defining ingredients of panang curry paste. They bring a rich, nutty depth to the curry. If you have a peanut allergy, you can replace them with any other nuts or seeds that work for you.

How to Make Panang Curry Paste

Here are all the steps to make panang curry paste. Note that this is my current method that uses a coffee grinder to help with the dry spices which saves a lot of time, and for the quickest way, blend the rest of the paste with a powerful immersion blender. In the video tutorial below, you can see how I make it all manually the traditional way using only a mortar and pestle.

Using a coffee grinder, grind the dried chilies, coriander, cumin, peppercorns, and salt into a fine powder. Remove and set aside.
Grind the peanuts in the coffee grinder until fine but not oily.
If using a heavy-duty mortar and pestle, add the lemongrass, galangal, makrut lime zest and cilantro roots; pound into a fine paste. Add the shallots and garlic, and pound into a fine paste. Add the ground chili mixture and the peanuts; pound until well combined.
If using an immersion blender, place the lemongrass, galangal, makrut lime zest and cilantro roots in a narrow container, such as a glass measuring cup. Top it off with the shallots and garlic (it is easier to blend with the moister ingredients on top ).
Use the immersion blender to blend everything until fine. You will need to lift and reposition the blender several times, stopping to scrape the bottom and bringing it to the top halfway through. Once the mixture is fine, add the ground chili mixture and the peanuts and blend to mix.
Use right away, store in the fridge for up to 3 days, or freeze for up to a few months.

Watch The Full Video Tutorial!

This is the video where I showed how to make panang curry paste the traditional way, entirely manually using a mortar and pestle. You can also watch this video on my YouTube channel. For an updated tutorial on curry paste making that shows how to use grinders and blenders to make it go faster, see my red curry paste recipe.

Hack: Semi-Homemade Panang Curry Paste

If you're not able to make panang curry paste from scratch, and you can't find pre-made paste at the store, there is a hack! You can use store bought red curry paste, which is widely available, and turn it into panang curry paste simply by adding a few things. Thai red curry paste is essentially our "basic" paste upon which other pastes are built!

Here are the ingredients you'll need to turn store bought red curry paste into panang paste!

Red curry paste, I recommend Maeploy, Aroy D or Namjai brands. Blue Elephant is also good for those in the UK. Do not use Thai Kitchen as it is very weak.
Toasted cumin seeds.
Toasted coriander seeds.
Roasted peanuts, if allergic, you can sub another type of nuts or seeds that you can eat.
Fermented shrimp paste, this is optional, and if your red curry paste already contains shrimp paste (check the ingredient list) you don't need to add more.

All you have to do is grind the spices ad the peanuts and combine everything together. See amounts in the recipe card below!

Homemade Thai Sweet Chili Sauce น้ำจิ้มไก่

December 15, 2017 by Pailin Chongchitnant 25 Comments

This popular sweet chili sauce is one ingredient of Thai cuisine that has permeated just about every grocery store in North America! You'll be happy to know that it is incredibly simple to make, it tastes better when you make it, AND it lasts forever in the fridge. It also makes the perfect edible gift!

Ingredients and Notes

Here are all the ingredients you'll need and important notes about them. It's a really simple list with mostly staples! For amounts, see the recipe card below.

Mild to medium red chilies. These make up the bulk of the sauce, and we want to be able to use a lot of it for maximum chili flavour, so we have to choose something mild so as to not make the sauce too spicy. Traditionally, spur chilies or prik chee fa are used, but anything mild will work. I use something called "long red pepper" in my store (pic below) but if nothing else, red bell pepper will be fine.
Thai chilies. These are the small spicy chilies that we use to add heat to our sauce. Add as many as you like depending on how spicy you want the sauce to be. You can also omit for a non-spicy version.
Garlic.
Sugar.
White vinegar.
Salt. I like to keep it simple with salt, but you can try adding fish sauce instead.
Tapioca starch. This is added to thicken the sauce so that it will adhere to food better. Tapioca starch is traditionally used as it cooks up clear, so your sauce will remain clear and beautiful, but cornstarch will also be fine as a substitute if you're okay with a slightly cloudy sauce.

How to Make Thai Sweet Chili Sauce

Here's the bird's eye view of the process. If it's your first time, I recommend watching the video tutorial to ensure success.

Blend both chilies, garlic, and water until it looks slushy but not smooth.
Transfer into a heavy bottomed pot.
Add sugar, vinegar and salt and stir to mix.
Simmer the mixture for 5 minutes over medium heat. Keep a wet pastry brush handy and if the sides of the pot starts to brown, brush it off with some water to prevent it from burning.

Dissolve tapioca starch or cornstarch in water and stir the slurry into the sauce.
Keep stirring until it comes to a boil, then remove from heat. It will thicken further as it cools.

Tips for Success

When simmering the sauce, be careful not to let stuff sides of the pot burn. To prevent this, keep a wet pastry crush handy and brush off anything that starts to brown. Also, using a small burner will prevent the sides from heating up excessively.
When choosing chilies, while red bell pepper works, if you have the option, choose a red pepper with a thinner pulp which will be less watery. I'm using a "long red pepper," pic below.
Thai sweet chili sauce will keep indefinitely in the fridge; there is no need to freeze. You can also can it to make it shelf stable.
This sauce makes a great homemade gift! Put them in mason jars, put a label and a maybe a bow on them, and anyone would be delighted to receive it!

a long red pepper with 3 thai chilies in the back — This mild, thin-flesh red pepper is sold as "long red pepper" and is perfect for making Thai sweet chili sauce. It has no heat, so a few Thai chilies are added to boost the spiciness.

Serving Suggestions

So now that you have the sauce, what can you use it for?? To give you a clue, in Thai this sauce is called nam jim gai, which literally means "dipping sauce for chicken". So fried chicken and grilled chicken are both good candidates.

It's also our standard dipping sauce for all things deep fried such as egg rolls and fried wontons. This is because the sauce is sweet and sour, and most fried foods are primarily salty, so the combination works perfectly to balance all the flavours.

Here are a few deep fried recipes you can check out: Green curry spring rolls, crispy vegetarian spring rolls, Thai fish cakes, or crispy fried wontons.

FAQ

How spicy is Thai sweet chili sauce

Usually, Thai sweet chili sauce is quite mild. What you buy from stores is probably kid-friendly. When you make it yourself, however, feel free to make it a little spicier if that's your thing, and in Thailand, they can be up to "medium" spicy. Adding 1-3 Thai chilies per recipe is a good start.

How to store Thai sweet chili sauce

Keep this sauce in the fridge and it will last a very long time because of the high sugar and vinegar content. In fact, I've never seen this sauce go bad in my fridge, even after several months. Some separation might occur - a layer of water might collect on the top - this is normal and you can just stir it back together.

Is sweet chili sauce gluten-free?

Yes. This recipe is gluten-free, and most store bought ones are also gluten free.

Watch The Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success. You can also watch this video on my YouTube channel!

Thai Cashew Chicken Recipe

May 20, 2022 by Pailin Chongchitnant 53 Comments

If you want to learn how to make the best possible cashew chicken stir fry at home, get ready. This is my "ultimate guide" to this popular takeout dish. I'm giving you all the tips and tricks that I know, (even some surprising ones), to maximize the flavour. It's also very quick to make; a perfect weeknight dinner. This is my husband's all-time-fave Thai dish, and he wanted to let you know that this version is awesome 😉.

What is Cashew Chicken? Is it Chinese or Thai?

Cashew chicken is simply a stir fry of chicken and cashews with a sauce that's got a salty-sweet flavour profile. Many people might think of cashew chicken as a Chinese dish, and indeed China is where this dish originated. You can tell by the presence of sesame oil, which we don't use very much of in Thai cooking.

But Thai cuisine is heavily influenced by Chinese food, and this is one dish that has become a mainstay in Thailand, and in Thai it's called gai pad med mamuang himmapan ไก่ผัดเม็ดมะม่วงหิมพานต์ . (I swear that whole thing just says "cashew chicken stir fry"!)

But as usual, no matter where dishes come from, once they arrive in Thailand, Thai people put our own spin on it. So the flavours are a little different in predictable ways; a little lighter, a little spicier, and with a little more fish sauce 😉.

Ingredients and Notes

Here are all the ingredients for Thai cashew chicken with important notes. It looks like a lot, but many of these you probably already have on hand. And if anything looks unfamiliar, not to worry - I'll explain everything you need to know!

Spicy dried chilies (optional). You can use any kind you want, I uses the generic dried chilies you find at Chinese markets. These are totally optional, but they are a classic part of cashew chicken in Thailand. They serve mostly as garnishes but people can also break them up for extra heat.
Extra-roasted cashews. The extra roasting makes them a little darker, crunchier, and nuttier! (See more under Pro Tip)
Garlic, chopped
Green onions, halved lengthwise and cut into 1-2 inch pieces.
Chicken thigh or breast, cut into bite-sized pieces. If using breasts don't cut them thinner than ½-inch to prevent them from drying out too quickly.
A mix of green, red and/or yellow bell peppers, 1-inch diced
Onion, 1-inch diced
Soy sauce
Golden Mountain Sauce, this is another type of Thai soy sauce. You can use Maggi Seasoning instead which is very similar, or sub more fish sauce.
Fish sauce
Sugar
Thai chili paste, store bought or homemade. For store bought I like Mae Pranom brand, but Pantai brand is also good. (See more on this in the FAQ)
Oyster sauce
Toasted sesame oil

How to Make Cashew Chicken

Here's a bird's eye view of the steps. But to ensure success I highly recommend watching the video tutorial before you start, as I often include extra tips; and for a very fast-cooking dish like this it's always good to see the whole process ahead of time, as you won't have time to read the recipe once the stove is on!

process shots for making cashew chicken steps 1-4

Marinade chicken in soy sauce. If using breast, add a little water.
Combine all sauce ingredients together.
Heat oil in a wok until very hot and spread the chicken in one layer and allow to sear.
Once browned, toss the chicken until fully cooked. Remove from the pan.

process shots for making cashew chicken steps 5-8

In the same wok, add the garlic and cook till golden.
Add the onions and cook briefly.
Add bell peppers, chicken, and the sauce mixture.
Toss on high heat for about a minute until everything is well combined and heated through.

process shots for making cashew chicken steps 9-10

Turn off the heat, then toss in the cashews and green onions.
Enjoy with some jasmine rice!

Pro Tips: Why This Recipe Is Special

Double-roasting cashews make them crunchier and nuttier, and that makes then pop. Some brands of commercially roasted cashews are quite light in colour, and aren't that crunchy. Stick them on a baking sheet and roast them again at 350°F for another 8-10 minutes, and you'll get crunchier and nuttier-tasting cashews that will be well worth the extra time.
Marinating the chicken while you prep makes it flavourful inside and out. The sauce is super flavourful, but it's only sitting on the outside. For the best result your chicken should also be flavourful inside.
Browning chicken adds flavour without the need to fry. Restaurants often dredge the chicken in flour and then deep fry them before tossing them into the stir fry. But if you just let the chicken brown in the wok, you'll develop that deeper "fried chicken" flavour, no frying required!
Adding onions after the garlic keeps them crisper. You might be tempted to cook onions first along with the garlic to get them soft and sweet, but here, the sauce is already sweet, and the chicken is tender, so minimally-cooked onion can better provide balance.

lightly roasted cashews vs dark roasted cashews on a baking sheet — Roasting store-bought roasted cashews again get them darker, nuttier and crunchier.

How to Make Cashew Chicken Faster

If you love cashew chicken and, like my husband, want to eat it again and again but don't want to do all the prep every time, I got you. Here are a couple of ways you can prep ahead and save time when the urge for cashew chicken strikes:

Make a big batch of cashew chicken sauce

Make 3, 4 or even 10 times the amount of sauce in this recipe. Be sure to scale all ingredients proportionally. Because sugar doesn't dissolve well in the thick sauce, I would first dissolve it in just a little bit of hot water before adding it to the rest of the sauce ingredients. Stir to mix well.
Measure the final volume of the sauce before you put it away, and divide it by the number of batches to get the volume that you need per batch. Write this amount on a piece of tape and tape it to the jar so you don't forget. Keep it in the fridge, it'll last indefinitely. Stir the sauce well before using.

OR..Start with my Universal Stir Fry Sauce

If you don't want cashew chicken THAT often, make a jar of my universal stir fry sauce, which is super useful for all sorts of things, including this recipe.
For the recipe given below, use 3 tablespoon of the universal sauce instead of the oyster sauce, soy sauce, Golden Mountain Sauce, and fish sauce. When you cook, you'll just need to add the chili paste, sugar and sesame oil.

Frequently Asked Questions

It is better to use chicken breast or thighs?

I prefer chicken thighs in most dishes, cashew chicken included, because it's fattier, more flavourful, and much less likely to be overcooked and dry. If you prefer chicken breast though, not a problem, it works quite well here in this flavourful sauce. But if using breasts, add a little extra water to the marinade to give it a little extra juiciness - especially if you overcook them, which is easy to do with chicken breast.

What is Thai chili paste? Is there a substitute?

Thai chili paste is a sweet-savoury thick paste that is loaded with umami. It's made mainly from dried chilies, shallots, garlic and dried shrimp.

Some people do not add Thai chili paste to cashew chicken, but my strong preference is for versions with. It adds a rich, sweet-savoury flavour that makes it truly stand out. If you don't add it, it'll taste like a generic chicken stir fry - just with cashews. Nothing wrong with that, but to me a Thai cashew chicken really needs it.

If you can't find it in stores or online, you can make it at home using this recipe here. It's also really useful to have on hand for our famous tom yum goong soup as well!

You can also try adding Korean gochujang plus a teaspoon of extra sugar, but know that the flavours between Thai and Korean chili pastes are very different, so it won't taste the same. I think the Korean version will still be tasty regardless, so if you do try it let me know how it goes!

What kind of dried chilies do I need? Do I even need them?

The dried chilies are completely optional for this, as they serve more as a garnish than an integral part of the dish, and not everyone eats them. But they're an iconic "look" for Thai cashew chicken, so I have to include them here. You can also add dried chili flakes instead for some heat without having to deal with whole chilies.

If using whole chilies, they need to be fried so they become crispy and can be easily broken and incorporated into the stir fry for those who want to eat them. (See video for how I eat the chilis).

You can use any kind of dried chilies that are about medium spicy. So chile de arbol are great, or I've used generic ones you can find at Chinese stores. Avoid ones that are large though, as I find it harder to get them crispy without burning them.

Chili Lime Peanuts with Thai Herbs

June 6, 2025 by Pailin Chongchitnant 9 Comments

This classic Thai snack will disappear fast at any gathering. A mix of peanuts, cashews, crispy garlic, makrut lime leaves, and chilies tossed in a seasoning mix that hits all the flavour notes - salty, sour, sweet, spicy and umami. Highly addictive!

What are Chili & Herb Peanuts?

In Thai, these nuts are called tua tod samunprai ถั่วทอดสมุนไพร. Tua means nuts, tod means fried, and samunprai means herbs. You can find these sold all over Thailand in little baggies or little tubs. And I've had many requests for the recipe from people who fall in love with them during their vacation in Thailand!

Iconic Thai herbs such as lemongrass, makrut lime leaves, garlic and chilies are first fried until crispy, and then the peanuts and cashews are fried in the herb-infused oil. The classic Thai ones are simply tossed with salt, but I like to make a "tom yum" flavour which is salty, sweet, sour, spicy and umami!

Ingredients and Notes

Here are all the ingredients you'll need and important notes about them. For amounts, see the the full recipe card below.

seasonings and herbs needed for herb nuts recipe.

Raw peanuts, preferably skin-on. While you can make these with blanched peanuts, the skins do make them look better and the added fiber is a nice bonus. They also tend to taste better in my experience. Skin-on peanuts are available at most Asian grocery stores, and you'll probably see a few different types being sold—they're not all the same! My preferred peanuts are the smaller ones with the brightest red skins. Typically, they will also cost more than other types, but really not by much.
Raw cashews. These are optional, but I find they really make the whole mix look and taste better! If raw cashews are not available at Asian stores, look for them at health food stores, and check the bulk section.
Large cloves of garlic, we will be making garlic chips so we need large cloves for the most substantial chips.
Makrut lime leaves. Frozen is okay for this, but be sure to dry them very well after they thaw as we will be frying them, and any water left on them will splatter aggressively in the oil.
Lemongrass
Small dried chilies, optional. While these are optional, they do make the mix look so much prettier so I like to add them even if I don't end up eating them. Once the chilies are fried they will be crispy and edible if they're not too spicy for you. I get the generic dried chilies from Chinese grocery stores which tend not to be very spicy, but if you want spicy, arbol chilies from Latin American stores will work.

Seasoning Mix (Tom Yum Flavour)

The classic version of these are simply tossed in salt, which you can absolutely do, but I prefer the more interesting "tom yum flavour" which I highly recommend you try!

Salt. My recipe uses table salt, but you can use whatever salt you have, keeping in mind that larger grains such as Kosher salt measure differently, so check some online conversions to get the right amount.
Sugar. The balance of sweet and salty is what makes these nuts incredibly addictive!
True Lime brand lime juice powder. I specify the brand only because I have tried another brand (generic from a specialty food store) that was rather awful, and I have not seen any other brand here, though in Thailand Knorr also makes one. I love using lime juice powder as a way to add acidity and lime flavour when I don't want the liquid, and as a backup for when I'm out of fresh limes. I see True Lime sold in little packets at the supermarket, or you can also buy them on Amazon. I also use True Lime powder in my zingy and spicy Thai "Wing Zabb" recipe which I highly recommend!
Chicken bouillon powder (optional). This is the secret to all your Asian aunties' delicious cooking! Chicken bouillon powder (most commonly Knorr brand) is a very commonly used ingredient in Asia, including Thailand. In our nut mix, it adds a the umami factor that other seasonings don't.
Chili powder, optional, to taste. If you want the nuts to be spicy, add whatever kind of chili powder that you have on hand, though be careful with adding too much because a large amount of chili powder will dilute the other seasonings, so keep the amount no more than 1-2 teaspoons only.

How to Make Thai Chili Lime Peanuts

Here's a bird's eye view of the process. The full instructions are in the recipe card below, and if this is your first time, I highly recommend watching the video tutorial to ensure success!

process shot for making Thai herb nuts steps 1-4

Thinly slice garlic as evenly as you can; I recommend using a mandolin for this if you have one.
Dry the makrut lime leaves if needed so they are 100% dry. Fold each leaf in half and pull out the centre rib.
Tear the halves in half again, so for each leaf you will get 4 pieces.
Thinly slice lemongrass on a diagonal; no need to be precise here as we will not eat the lemongrass

process shot for making Thai herb nuts steps 5-8

Combine all the seasonings into a coffee grinder and grind into a powder.
Add about ¾ inch of frying oil into a wok or pot, then add 1 piece of garlic as you test piece. Once it starts to bubble, add the rest of the garlic.
Fry the garlic on low heat, stirring constantly, until they are golden (not brown) and the bubbling has almost completely stopped. Don't let them brown or they will be bitter. Drain on paper towel.
Fry the lime leaves on low heat until the bubbling stops, this should only take about 10 seconds. Remove and drain on paper towel.

process shot for making Thai herb nuts steps 9-12

Fry the lemongrass just until the bubbling has subsided significantly, but no need to wait for the bubbling to stop. Remove and discard as they are for infusion only.
Fry the chilies for about 15 seconds, stirring coostantly, just until they darken slightly. Remove and drain on paper towel.
Turn the heat up to medium and let the temperature come up to 350°F (175°C). Fry the peanuts until the are golden, about 7-9 minutes depending on the size. If peanuts have skins on, check the colour of ones that have split open. Do not let them brown or they will be bitter. Remove and drain on a paper towel lined brownie pan or casserole dish.
Fry the cashews until golden, 3-5 minutes. Remove and add to the peanuts to drain.

process shot for making Thai herb nuts steps 13-16

Pull the paper towel out from under the nuts.
While the nuts are still warm and oily, sprinkle the seasoning over the nuts evenly, then stir until they're all evenly coated.
Add the fried herbs and toss again to coat.
Wait until the nuts cool completely before eating. Enjoy!

Pro Tip: The Secret to Crispy Garlic

Of all the things you need to fry, the trickiest thing to get right is the garlic chips, and a common issue people have is the garlic chips nice and golden... but not crispy.

In order for something to become crispy, it has to lose most of its moisture, and this takes time. So if your heat is too high, the garlic will quickly reach temperature where it can brown, and the moisture will not have had enough time to evaporate, hence soggy garlic chips. The key is LOW heat, so there's plenty of time for the moisture to evaporate, but not so low that the garlic never turns any colour and becomes oil-sogged.

How do you know the moisture is gone? The bubbling! Bubbling of fried foods is due to water in the food evaporating. So as you fry the garlic, you'll notice that the bubbling decreases as the moisture runs low. The garlic is crispy once there is almost no bubbling left.

With the right heat, the bubbling of the garlic should be moderate, not super weak but not aggressive (see the video for a visual). And if you do it right the bubbling should start to die down before the garlic develops any colour, so by the time the garlic develops colour, the bubbling will be almost gone. It can take some trial and error to figure out the perfect heat setting, but I'd recommend starting , of your particular stove, so don't be discouraged if you fail the first time!

Storage

These nuts will last at least a couple of weeks in an airtight container, at room temperature. What can go bad is the oil which can go rancid, and this happens faster when the nuts are exposed to air, sunlight, and heat. So to make them last longer, keep the nuts in an airtight container, and stored in a cool place and away from direct sunlight.

The other issue to watch out for is the herbs losing their crispiness, which will happen if they are exposed to moisture for a long time. So if you live in a warm, humid place, and you want these to last to for a long time, you can also keep most of the nuts in the fridge, and keep a small container outside and refill as needed.

But let's face it, they are so good they won't last long!

Frequently Asked Questions

Can these be baked instead of fried?

While the nuts can be baked in theory, remember that the key technique here is frying the herbs in the oil that we use to fry the nuts, and then the nuts will pickup flavour from the oil. Baking will cook the nuts...but they won't have all those wonderful flavours!

Can other nuts be substituted?

While peanuts and cashews are the only two nuts used in Thailand, you can substitute with other nuts, such as almonds. However, I have not personally tried them so you will need to experiment with frying time.

Do I need to use all the herbs?

No, none of the herbs are mandatory, but the fewer herbs you use the less flavourful they become. So I would at the very least have the garlic, and my second priority would be the makrut lime leaves.

Before you start, if this is your first time, be sure to watch the video tutorial to ensure success!

Like this recipe? You'd also love these!

Thai Grilled Steak Salad - Neua Yang Nam Tok

June 3, 2022 by Pailin Chongchitnant 14 Comments

Nam tok น้ำตก is a grilled meat Thai salad that hails from the northeast of Thailand. This version made with beef is a "steak salad," but this isn't your average bowl of leafy greens with a sliced steak on top. Nam tok is made almost entirely of steak; no vegetables, just lots of fresh herbs and a spicy, tart dressing. Served with sticky rice, it's one of the best dishes the Northeast has to offer, and is so easy to make at home!

A plate of Thai grilled steak salad with sticky rice - nam tok neua

What is "Nam Tok"?

Nam tok literally means "falling water" or "waterfall," so you might have seen this steak called "waterfall salad" on some menus. The name refers to the dripping (i.e., falling) of meat juices as it’s being grilled; so the one requirement for this dish is that the meat has to be grilled. There are two common types of nam tok: one made with pork, usually grilled pork jowl, and the other made with beef.

Ingredients and Notes

Ingredients for the Steak Marinade

This marinade is a simplified version of my ultimate steak marinade recipe because the steaks are going to get even more flavour from the salad.

Grilling steaks. Pictured are picanha steaks, also known as "top sirloin cap," but any other grilling steaks can be used. In Thailand, tri-tip is quite common.
Oyster sauce. Check out this post for how to choose the best oyster sauce.
Soy sauce. Watch this video for a soy sauce 101.
Sugar
Water
Neutral oil
Black pepper

Ingredients for the Salad

Uncooked jasmine or glutinous rice for making toasted rice powder
Makrut lime leaf (optional, not pictured). This is for adding fragrance to the toasted rice powder.
Cilantro
Mint
Shallots
Lemongrass
Shallots
Sawtooth coriander (optional, not pictured)
Roasted chili flakes - You can simply toast some plain chili flakes in a dry skillet over low heat for just a minute or so, until it darkens slightly and smells smoky. Or toast whole chilies, then grind.
Fish sauce. Learn more about choosing the best fish sauce here.
Lime juice
Water
Sugar
Thai sticky rice, for serving. This salad is always paired with sticky rice and I highly recommend it. Check out this post for how to make sticky rice.

How to Make Thai Grilled Steak Salad

Here's a bird's eye view of how to make neua yang nam tok, but be sure to watch the video tutorial first to ensure success!

process shots for making nam tok steak salad steps 1-4

Make the marinade by combining all ingredients.
Marinade steaks for at least 2 hours.
Grill the steaks, flipping at least twice for more even cooking.
I recommend medium to medium-well doneness for this recipe. Rare steaks don't hold up as well in this salad.

process shots for making nam tok steak salad steps 5-8

Toast the rice with a makrut lime leaf in a dry skillet or wok until browned.
Grind into a powder.
Slice the steak and place into a mixing bowl, adding any juices collected during resting.
Add all dressing ingredients and the toasted rice powder and toss.

process shots for making nam tok steak salad steps 9-10

Toss in all the fresh herbs.
Serve immediately with sticky rice!

A Tool for Navigating Beef Cuts

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Check it out and you'll be amazed! Access the Gateway here or scan this QR code below!

Frequently Asked Questions

What is the best cut of steak for a steak salad?

There are a lot of options depending on your budget. I'm using picanha for this, which can be hard to find, so any of the following would be a good choice: tri-tip, top sirloin, hanger, bavette (flap), skirt, flank, or flat iron. Higher amounts of marbling (fat) is better, so keep that in mind when you're looking at all the options.

Can I make this salad in advance?

You can prep some of the components in advance, but I recommend tossing the salad right before serving as the toasted rice powder will absorb all the moisture from the dressing and the herbs will wilt. You can do any of the following ahead of time:

- Marinate the steaks up to one day ahead. Marinated steaks can also be frozen.
- Cook the steaks up to a few days ahead. Keep it in the fridge and re-grill to heat it up before serving.
- Toast the rice. Keep it in a sealed container and grind when ready to use.
- Up to a few hours before serving; chop the herbs and combine the seasonings for the dressing.

Can I make this with another meat?

Yes! Pork is another common meat used for nam tok, and you can use the recipe for Thai BBQ pork jowl here for the marinade. Other meats are not common for this dish in Thailand, but you can certainly try it with chicken (dark meat recommended) or lamb.

Love to Grill? Check out these recipes!

Authentic Pad Thai Recipe ผัดไทย

September 27, 2019 by Pailin Chongchitnant 208 Comments

Take it from a Thai person, it's hard to find a really good, authentic pad thai outside of Thailand. I've searched high and low, and concluded that the best option is to master cooking it at home. This recipe is the real deal with all the ingredients of a traditional pad thai—no compromise.

I'll share all the tips and tricks and provide substitutions for ingredients you may not have. Make sure you also watch the video tutorial because this is a dish that's better learned visually and the techniques are important to success!

A plate of pad thai with shrimp and a side of lime and bean sprouts — Traditional pad thai shrimp with all of the classic garnishes.

Pro Tip: Pad thai is easy to make, but it isn't quick if you make everything from scratch. So to prep it for a weeknight meal, check out my post on How to Make Authentic Pad Thai in 5 Minutes!

What does REAL traditional pad thai look like?

You've probably had pad thai in your local restaurant, but what you had may not be anything like the authentic version. First, it should not have ketchup or any tomato product in it. Second, it should not be syrupy sweet. And finally, it shouldn't be just a heavy, soggy clump of noodles with bits of green onions.

Real pad thai should be:

Stir-fried in a hot wok, and all the sauce should be absorbed into the noodles; it should not saucy!
A good balance of sweet, salty and sour, not leading with any one flavour. It should not be overly sweet!
LOADED with beansprouts which lightens the noodles and add freshness.
Have lots of "bits" in it which gives complexity: shallots, garlic, tofu, dried shrimp, etc.
All in all it should be a well-balanced dish that leaves you satisfied, and not heavy.

Ingredients for Pad Thai

Here's everything you'll need, with more details on a few less common ingredients and how to substitute them. For the amounts, see the recipe card below.

FOR THE SAUCE:

Tamarind paste (aka tamarind concentrate) - This is a key ingredient for the sauce, and homemade is recommended for best flavor. Here's how to make tamarind paste from pulp. A store bought one is fine to use to make life easy, but do make sure it is a product of Thailand or Vietnam, not India, and should be a brown liquid with a pourable consistency.
IMPORTANT NOTE ON TAMARIND: The sourness of tamarind varies greatly between brands, so after feedback from a few people that their pad thai is too sour, I have changed the amount of tamarind to 3-4 Tbsp. Taste your tamarind, and if it's so sour it makes you pucker, use only 3 Tbsp. If it doesn't make you pucker, 4 tablespoon is fine. If you're not sure, start with 3 and you can always add more lime at the end.
Palm sugar - Choose high quality palm sugar when possible, for more info check out my ultimate guide to palm sugar. If not available, substitute equal weight of light brown sugar.
Fish sauce - Good fish sauce is perhaps the most important thing for flavour. For more info, here's my guide to fish sauce. If you're vegetarian, check out my vegan pad thai recipe.

FOR THE PAD THAI:

Shallots
Garlic
Dried shrimp - Can be omitted if not available or allergic.
Pressed tofu (pic below) - Sometimes labeled as bean curd, this is the firmest of all tofu. Extra firm tofu can be substituted, but if you feel like they might break in the wok, pan-frying them first will firm up the exterior and prevent breaking.
Sweet preserved radish (chai po waan, pic below) - Can be omitted if not available. These sweet-salty chewy bits of preserved daikon is always added to pad thai in Thailand. You'll likely need to go to a specifically Thai grocery store to find these, and it may come whole or pre-chopped. Japanese sweet preserved daikon, takuan, makes for a decent substitute and is much easier to find. Note that there is also a salty Thai preserved radish, which cannot be used instead.
Chili flakes - Optional but recommended. Pad thai is really much better when it's a little bit spicy!
Eggs
Roasted peanuts
Rice noodles - I recommend Erawan Brand size medium (pic below) which is the traditional size used in Thailand. If using a different brand, you might need to adjust the amount of water and soaking time.
Bean sprouts - Go for mung bean sprouts, not soybean sprouts.
Garlic chives - If you can't find these at your regular Asian store, try looking at Japanese or Korean markets also. You can substitute green onions but the two really do taste different. If using green onions, finely chop them as they have a much stronger taste than garlic chives.
Lime wedge for serving.

PS. You can make the sauce fresh as I showed in the video tutorial, or make it in bulk in advance and keep it in the fridge for months! Check out this large-batch recipe for pad thai sauce.

Pressed tofu is very firm and is great for stir fries. Marinated versions are also available and can be use if you prefer it.

Left: Thai sweet preserved daikon radish. Right: Japanese sweet preserved daikon radish, a good substitute.

Erawan Brand, Size M is the classic size for pad thai.

Pro Tip: Emergency Noodle Soaking

Medium size Erawan Brand dry rice noodles take about 1 hour to soak in room temperature water. Brands that are thinner, such as Thai Kitchen, will take less time, but the final texture won't be as good. You can use warm water to lessen the time required, but keep an eye on them and drain the noodles once they become opaque white and completely pliable (i.e. they don't resist gravity at all.) Don't over-soak.

If you're about to cook and forgot to soak them, don't panic! They can be soaked in 3 minutes in hot off-the-boil water, but it's a bit risky so I try to avoid this. Too long in hot water and they will become too soft, so you MUST time it and place them in cold water immediately after.

How to Make Pad Thai

I highly recommend watching the full video tutorial to ensure success, but here's a bird's eye view of what you need to do:

To make the sauce, melt and caramelize the palm sugar.
Once the sugar has darkened into a caramel colour, add water to stop the caramelization.
Add fish sauce and tamarind and bring to a simmer.
Turn off the heat and let it sit until the sugar is completely dissolved.

Process shots for making pad thai, steps 5-8

Sear the shrimp until browned, then flip and cook the other side. Once fully cooked remove from the pan. If using other kinds of meat, you can cook it all off as well.
Saute shallots, garlic, tofu, dried shrimp, preserved radish, and chili flakes until the garlic starts to turn colour.
Add the soaked noodles.
Add the sauce.

Process shots for making pad thai, steps 9-12

Toss until the noodles have absorbed all the sauce.
Push the noodles to one side and add the eggs to the space you've made and break the yolks.
Put the noodles on top of the eggs and let it cook for 15-30 seconds until the egg is almost cooked through
Flip and toss to mix the eggs with the noodles.

Process shots for making pad thai, steps 13-16

Add the peanuts, bean sprouts and garlic chives.
Turn off the heat and toss until the beansprouts are incorporated and slightly wilted.
Plate and top with more peanuts and shrimp.
Don't forget to add fresh lime before eating!

How to Make Pad Thai in 5 Minutes

Pad thai made from scratch isn't exactly weeknight-friendly because there's so much prep to do. But good news: the prep can be done days in advance so you can have pad thai on a Tuesday night in minutes, just like at a restaurant!

There are "4 levels of preparedness" when it comes to pad thai prep, all of which I explain in detail in this video, and even doing just level 1 in advance will save you a lot of time. If you've got all 4 levels done, you can cook pad thai in 5 minutes - watch me do it in real time!

Why is it so hard to find good pad thai in restaurants?

Cooking pad thai is not that hard, but the fully-loaded, traditional version has a lot of ingredients, not all of which are easy to find. For many restaurants some ingredients may not be available, the many prep may be too complex for their simple operation, or they need to keep the cost of such a staple item low. So things get left out and substituted.

But each ingredient in pad thai contributes a flavour. Nothing in there is added just for "fluff" - so the more you take away, the less complex the flavour becomes. Sure, you can omit or substitute a few things without much harm, but past a certain point, the flavour suffers significantly.

FAQ's & Common Issues When Making Pad Thai

Why is my pad thai so dark and so sour?!

You used the wrong tamarind. You probably used "tamarind concentrate" from India, which is entirely different from the one we use in Thailand and is much more concentrated. It can be used but you'll have to dilute it. Unfortunately I've not personally used it so I don't know for sure how much water to add, but I would start with using just 1 tablespoon of the concentrate mix with 3 tablespoon water. See this video for everything you need to know about tamarind, and this video on how to make tamarind paste at home.

Why are my pad thai noodles clumpy and soggy?

First, if you're struggling with getting a good texture for rice noodles, try this easier pad thai with glass noodles. It tastes just as good, and is SO much easier to perfect.

Now, your rice noodles. There are a couple common mistakes:

1) Do not boil the noodles before using. Dry rice noodles only need to be rehydrated for 1 hour in ROOM TEMP water, and they will finish cooking in the liquid of the sauce.

2) Do not crowd the pan, especially if you have a weak stove. If you crowd the pan you'll trap too much steam, which causes the noodles to boil rather than fry. I recommend making no more than 2 portions in one wok at a time, but if you want to cook a larger batch, you need to reduce the amount of water in the sauce.

Why is my pad thai so bland?

Make sure you measure the ingredients correctly. This is not the recipe to "eyeball". The sauce amount is designed to be perfect for the amount of noodles, so if you eyeball the noodles and use too much, it will be too diluted.

Why is my pad thai not orange like ones in restaurants?

Rest assured, you pad thai is NOT supposed to be orange! Many restaurants will add ketchup and paprika to boost the colour in order to make it look more appealing, but this is not traditional.

However, we DO make a type of pad thai that is a little orange, and that colour comes from shrimp tomalley which we render out into oil and use it to cook pad thai. Check out this easier pad thai recipe with glass noodles where I also show how to make shrimp oil that boosts the flavour of pad thai! Also, we have a similar dish called Sen Chan Pad Pu that gets its orange colour from ground chilies.

I need to make this for a party, what should I do?

Pad thai is not a dish I recommend making for a party. It's hard to make a large amount of pad thai using a home stove—you will need to make multiple batches.

Also, the noodles don't sit well and they are best when eaten fresh off the wok. If they sit for too long the noodles will start to clump up together.

It IS possible to do it for a not-too-big party, but I would cook multiple small batches, and plan it so that people will eat them shortly after they're done.

I have leftover pad thai, what's the best way to keep and reheat it?

Pad thai, and rice noodles in general, do not keep well. One day in the fridge isn't too bad; it can be microwaved or re-fried in a pan with a tiny splash of water. But after multiple days in the fridge, the noodles will harden and can't really be brought back to life. Check out my glass noodle pad thai for a version that can keep and reheat better.

How can I make pad thai vegan/vegetarian?

Don't modify this recipe! Use my awesome vegan pad thai recipe here instead!

Can I use chicken, pork, or beef instead of shrimp?

Yes. I'd marinate them first so they have some flavour: For 8 oz (225 g) of thinly sliced pork, chicken or beef, add 2 teaspoon (10 ml) soy sauce, ¼ teaspoon (1.25 ml) sugar and 1 tablespoon (15 ml) water. Mix well and let it sit for at least 15 minutes.

Cook it off first the same way I do the shrimp in this recipe, and toss them back to the pan at the end.

What's another quick and easy Thai noodle recipe I should try?

Glad you asked! My other favourite is this easy drunken noodles recipe (pad kee mao) which also comes together in just a few minutes after the prep is done. Or if you want something not spicy, pad see ew is a cult-favourite that is very simple and kid-friendly!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials, so make sure you watch the video below to ensure success. You can also watch this video on my YouTube channel, and if you enjoy the show, consider subscribing. Thank you!

Recipe Card

Thai Mango Sticky Rice Recipe

May 16, 2024 by Pailin Chongchitnant 41 Comments

Mango sticky rice is the most famous Thai dessert, and for good reason! If you never thought fruit and rice would go together, this will blow your mind. Sweet sticky rice pairs unexpectedly well with sweet and juicy fresh mangoes. It's loved the world over, and is arguably the Thai national dessert.

The classic version of mango and sticky rice uses white sticky rice, but nowadays you can find it with other colours of rice based on natural dyes. In this post I'll show you how to make both the classic white and all the different colours you see here!

What is Mango and Sticky Rice?

Mango sticky rice is a classic traditional Thai dessert, and in Thai it is called kao niew mamuang ข้าวเหนียวมะม่วง. Kao niew means sticky rice, and mamuang means mango. The sticky rice part of the dessert is made from white long grain glutinous rice that has been steamed and then macerated in a sweet coconut syrup. The rice is then topped with a salted coconut sauce and crispy mung beans.

The mango part of the dessert is simply fresh mango! Of course you've got to get the right kind of mango for this dessert to work, as the varieties are very different. More on this in the ingredient section below.

In Thailand, you can find mango sticky rice just about anywhere, as it is popular amongst Thais and foreigners alike. But for the best mango sticky rice, you should get it from a shop that specializes in it as opposed to a restaurant that sells many things.

Also, even though mango sticky rice is available year around in Thailand, the best time to eat it is during the mango season which is in Thailand's summer; roughly from March until May.

Ingredients and Notes

There are 4 components to Thai mango sticky rice, but the ingredients for each one is incredibly short! Here are important notes about them, and for amounts, see the full recipe card below.

ingredients for mango sticky rice on a table.

1. Sweet Coconut Sticky Rice

Thai white glutinous rice, also known as Thai sweet rice or Thai sticky rice. To make sure it is the right kind, ensure it is long grain and a product of Thailand.
Coconut milk, a good coconut milk is important here. I like Aroy-D in the carton (not the can!) as shown in the pic. Also check out this post about how to choose good coconut milk. Do not use coconut cream for this recipe.
Salt
Granulated sugar. While you might be tempted to use palm sugar in Thai desserts, white sugar is used in this recipe to maintain the white colour of the rice. But if you're making a coloured rice, you can substitute half or all of the white sugar with palm sugar.

2. Salted Coconut Sauce

This is a simple yet extremely important component of the mango sticky rice. The salt helps balance out the sweetness and adds moisture and creaminess, so together you end up with a dish that is well balanced and not overly sweet.

Coconut milk.
Salt.
Rice flour or cornstarch. This is just to thicken the sauce so that it will stay on the rice and not run all over the plate, so any starch or flour that you have on hand will do the job.

3. The Mangoes

Mark my words: if the mango is not good, it does not matter how good your rice is.

The quality of the mango makes or breaks this dish, so make sure your mangoes are sweet, ripe and juicy. In Thailand, we use nam dok mai or ok rong mangoes.

In North America, the best mangoes for the job are Manila mangoes, also known as ataulfo or champagne mangoes. Avoid varieties that are fibrous or have a dense, firm texture. Usually the large, round-ish, reddish mangoes don't work well for this.

To ensure ripeness, I wait until the mangoes develop wrinkles on the skin, or even a black spot or two. Those are sure signs of ripeness. At the very least, I wait 3 days after the mangoes have turned completely yellow. I typically buy the mangoes at least a week before serving because most mangoes in stores are still green.

4. Crispy Mung Beans

Though many people consider these optional, I think they make a huge difference because they add an element of crunch. You'll be surprised at how much a little crunchiness adds to any dessert!

All you need is shelled, split mung beans which you can find at many Asian grocery stores. Do not get whole mung beans which are green; the ones you need are yellow, and they should be split in halves.

How to Make Mango Sticky Rice

Here's a bird's eye view of the steps involved, but if it's your first time, I highly recommend watching the full video tutorial to ensure success!

For the sweet sticky rice

process shots for making mango sticky rice steps 1-4

Wash the glutinous rice about 4-5 times until the water runs mostly clear. Then soak the rice in plenty of room temp water for at least 4 hours and up to overnight.
If you want to colour the rice, you can add the colour to the soaking water (see instructions in the section below).
Drain the rice very well and place it on a moist (not wet!) muslin or tea towel, then fold the edges of the cloth over the rice. You can steam different colours at once, as long as they don't touch.
Steam the rice for 20-25 minutes over boiling water. Make sure the rice doesn't cover the entire rack - there should be space around the rice to allow the steam to come up.

process shots for making mango sticky rice steps 5-8

Prepare the coconut syrup. In a pot, combine the coconut milk, sugar, salt; and if you have a pandan leaf handy you can throw it in as well. Cook it over medium high heat, and at the first sign of bubbling, turn off the heat and keep covered until the rice is done. Do not let this syrup reduce.
Macerate the rice. Shortly before the sticky rice is done, reheat the syrup back up so it is piping hot. When the rice is done, immediately place it into a mixing bowl and pour the hot syrup over the rice. Stir to break up any lumps, then cover with a lid, a plate, or aluminum foil and let sit for 20 minutes. It's very important both the rice AND the syrup are very hot to ensure proper absorption.
After 20 minutes, fold the bottom of the rice up to the top to help redistribute the liquid, and let sit for at least another 20 minutes or until ready to serve.
The rice should've absorbed all the liquid and looks plump and shiny, but not mushy. There should be no pooling liquid remaining.

For The Salted Coconut Sauce

process shots for making mango sticky rice steps 9-12

Stir the rice flour in some water until there are no more lumps.
Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook over medium high heat, stirring constantly, until the mixture comes to a boil.
Pour into a bowl and let cool. It will not look like much has happened at this point.
After it has cooled it'll thicken to the perfect consistency. This will keep for up to a week in the fridge.

For the crispy mung beans

process shots for making mango sticky rice steps 13-16

Rinse the beans, add them to a small pot and cover with 2 cups of water.
Bring the water to a simmer, and as soon as it simmers immediately remove from heat and cover the pot; let sit for 10 minutes. Watch the beans carefully and turn the heat off as soon as the water is bubbling. Do not let them simmer or soak too long or they will overcook.
Promptly drain and rinse the beans in cold water then dry them on paper towel.
In a lightly greased pan, toast the beans over medium high heat, stirring frequently, until the beans are dry, crunchy and slightly golden brown. Cool on a plate. These will keep in an airtight container for up to a month.

Assembly

a plate of mangoes with 4 colours of sticky rice, and coconut sauce on top, with mung beans being sprinkled on the rice.

Scoop the rice onto a plate, then drizzle the salted coconut sauce over the rice. Sprinkle the crispy mung beans on top and serve beside fresh mangoes. Enjoy!

Making Colourful Sticky Rice

7 bowls of rice soaking in 7 different coloured water

There are 2 ways to colour the sticky rice: colour the soaking water OR colour the coconut syrup. If using natural dyes, I find it is easier to add the colour to the water than to the coconut syrup, because colours have a hard time infusing into fatty liquid.

If using food colouring, then it will be easier to just stir a few drops into the coconut syrup.

Here are the natural dyes Thai people like to use. The following are formulas for 1 cup of soaking water, which is enough to soak up to 1 cup of sticky rice. Tip: It is much easier to see the dying process in action in the video!

Green - Pandan leaves + food colouring. Blend 50g pandan leaves with 1 cup of water until mostly fine. If you have a super blender like a Vitamix don't go max power and completely annihilate it as it will become bitter, and all of the fibers won't be caught in a sieve. The rice will not pick up that much green, so I find adding a couple of drops of green food colouring is necessary here for a bright colour.
Blue - Butterfly pea flowers. Steep 20 dried butterfly pea flowers in ½ cup of hot water for 15 minutes. Drain, then add ½ cup of cold water to cool it down. Make sure the water is room temp before you soak the rice.
Purplish blue - Butterfly pea flowers + lime juice. After you get the blue water from above, add about 2 teaspoons of lime juice to turn the colour purple. It will look quite purple now, but will turn more blue after steaming.
Yellow - turmeric. Dissolve ½ teaspoon of turmeric powder in about ¼ cup of hot water and stir to extract the colour. Add ¾ cup of cold water to cool it down. Make sure the water is room temp before you soak the rice.
Orange - red beets. Grate about ¼ of a beet into 1 cup of room temp water, then strain. The water looks red but the rice will turn orange after steaming.
Pink - Food colouring. In Thailand we have a type of wood called mai faang that we use to extract pink colour, but since it's not availablee here, you will need to use food colouring.
Dark purple - black sticky rice. Substitute 25% of the white glutinous rice with black glutinous rice (so if making 1 cup of rice, use ¼ cup black rice and ¾ cup white rice). Pour 1 cup of hot-off-the-boil water over the black rice and cover and steep for at least 30 minutes; or let it go until the water cools down to room temp. If the water is still hot add some ice cubes to cool it down, then add the washed white rice into it and let the two soak together for the required 4 hours. The initial hot soak is necessary for the black rice because it is a whole grain rice, and without the hot soak it will be too chewy.
**You will need slightly less coconut milk in the syrup if making black sticky rice because the black rice does not absorb liquid readily.

Logistical Tip for making multiple colours: I recommend making the same amount of each colour to make the math easy on yourself. Make the syrup in one big batch, then measure the total volume and divide it by the number of colours you have, so you know how much syrup is needed for each batch.

Tips for Success

It sounds like a simple dessert, and it is, but there are a few things to keep in mind to ensure success:

The sticky rice is best served the day it is made. While you can reheat it, the texture is never as good as when it's fresh. But there are lots you can do to prep ahead of time to make serving day much easier, see advance prep tips below.
Do not use any other method to cook the rice. Over the years I have shown you many ways to cook sticky rice, including this hot soak sticky rice method. But for this recipe I recommend only using the cold water soak method as shown here. Other methods will yield rice that is on the softer side, which is fine when eaten plain, but it could turn mushy after the syrup gets added.
Drain the rice VERY VERY well before you steam. If there is a lot of leftover water in the rice, it'll trickle down to the bottom and soak the cloth which will make the bottom of the rice soggy. PS. this is not as much of an issue if you use the traditional bamboo cone steamer as the bamboo can absorbs excess water.
Use good coconut milk. As you can see, coconut milk plays a large role in this dessert, and it's important to use a good one. My preference is for Aroy-D in the carton, NOT in the can. Coconut milk varies greatly in quality, so to learn more, read my post on how to choose good coconut milk.
Always use sweet ripe mangoes. There is nothing that ruins mango and sticky rice more than sour or flavourless mangoes!!! This is not a dessert to make out of season.
If you're using natural dyes for your rice, refrigerate the rice after 4 hours of soaking if not steaming yet. This is to ensure food safety since we have introduced fresh plant materials to the water.

Advance Prep Tips

Here are things you can do to prep ahead:

Make the coconut syrup up to a few days ahead and reheat before macerating the rice.
Make the salted coconut sauce up to a few days ahead and reheat just until warm or room temp before serving.
Make the crispy mung beans up to a week ahead and store in an airtight container.
Soak the rice up to one day ahead, and be sure to steam the rice at least an hour before serving to ensure enough maceration time.

Storage and Reheating Instructions

As mentioned, it's best to serve the rice the day it is made, but leftovers can be refrigerated for up to 3 days and frozen for up to 1 month. Reheated rice will have slightly compromised texture, but it is fine to eat.

To freeze the sticky rice, divide the rice into portions and wrap in plastic wrap. Freeze in a freezer bag with as much air removed as possible.

To reheat refrigerated or frozen sticky rice, cover the rice with a damp paper towel and microwave until piping hot. Halfway through, take it out and break it up into smaller chunks and mix the up for more even heating.

Alternatively, cover with dry paper towel or tea towel and steam it in a steamer until the rice is piping hot. After a few minutes of steaming, break the rice up into smaller chunks for more even heating. The rice will not regain its softness unless it is fully reheated!

Let cool to room temp or slightly warm before serving.

The salted coconut sauce will last at least 1 week in the fridge without any issues. Simply reheat in the microwave or on the stovetop.

To store leftover cut mangoes, cover it well and refrigerate for up to 3 days. It may develop some browning, which is not pretty, but is fine to eat.

Gaeng Hung Lay - Northern Thai Braised Pork Curry

February 9, 2018 by Pailin Chongchitnant 27 Comments

Gaeng Hung Lay แกงฮังเล is one of the most iconic dishes of Northern Thailand, and arguably one of the tastiest! Pork belly and pork ribs are slowly stewed in a WHOLE bunch of herbs and spices. The result is tender fatty pieces of pork that has been entirely permeated by the rich and aromatic sauce. It is a dish to impress, and though it takes time, most of the process is hands-off!

This dish came to Northern Thailand via Myanmar, which in turn has a lot of Indian influences on their cuisine. This is why there are a lot of spices in this recipe, and why you can use Indian garam masala which you can buy from Indian grocery stores instead of making your own hung lay curry powder.

Ingredients and Notes

Here are all the ingredients you'll need to make this recipe and important notes about them. For amounts, check out the full recipe card below.

The Curry

Pork belly, cut into big chunks
Pork spare rib tips, chopped
Tamarind paste, if buying tamarind paste, look for tamarind in a jar that is from Thailand (sometimes labeled as tamarind concentrate). It should have a pourable consistency. If it is very thick and not pourable, add one tablespoon at a time and taste before adding more. You can also make it from pulp using this recipe.
Dark brown sugar or palm sugar
Black soy sauce or dark soy sauce, optional, you can add more or less to get the colour you like.
Fish sauce
Garlic, peeled, but keep cloves whole
Pearl onions or Thai small shallots
Julienned ginger

Hung Lay Curry Paste

Tip: No time to make the curry paste? "Cheat" by combining 3-4 tablespoon store bought red curry paste with 2 tablespoon hung lay curry powder or garam masala.

Dried mild red chilies. I use dried guajillo peppers for colour because they're mild, and then add a few dried arbol or Thai chilies to adjust the heat. In Thailand, the mild dried chilies you're looking for is spur chilies or "prik chee fa."
Garlic
Chopped shallots
Lemongrass, bottom half only, chopped
Galangal
Turmeric (or 1 ½ teaspoon powdered turmeric)
Hung lay curry powder (recipe below, or use garam masala)
Fermented shrimp paste (gapi)

Hung Lay Curry Powder

Whole spices are always preferred as the flavours are more aromatic when freshly ground, but if you don't have it, ground version can be substituted.

Cinnamon stick or ground cinnamon
Black peppercorns
Turmeric powder, you can also pound fresh turmeric root into the curry paste
Green cardamom
White cardamom, these can be found a Chinese grocery stores.
Cumin seeds
Coriander seeds, this is the one spice I ask you use whole because in my experience ground coriander has so much less flavour than whole.
Star anise
Cloves
Nutmeg
Fennel seeds

How to Make Gaeng Hung Lay

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Make Hunglay Curry Powder:

For whole spices, toast them in a dry saute pan until aromatic and darkened slightly. You can combine spices of similar size and toast them at the same time.
Then combine all spices in a coffee grinder or blender and grind into a powder.
Once made, store in an airtight container in a cool, dark place. You will have more than you need for this recipe, so feel free to use it as rubs, marinades, or on vegetables!

Make the curry paste:

Grind dried chilies into a powder in a coffee/spice grinder, removing the seeds if you want to reduce the heat.
If using an immersion blender: combine lemongrass, galangal, turmeric, shallots, garlic and shrimp paste, and blend into a paste. Add the ground dry spices and blend just to mix.
If using a mortar and pestle: start by pounding lemongrass and galangal into a fine paste. Then add turmeric and pound until fine, then add shallots and garlic until fine. Then add the shrimp paste and ground dry spices and pound to mix.
If using a regular blender: combine lemongrass, galangal, turmeric, shallots, garlic and shrimp paste, and blend into a paste. If it's too thick you can add a little water to get it going, but only add as much as needed. Pour
Add the dried chilies and the hung lay curry powder and blend just until well combined.

Make the curry:

Preheat a wok or large pot over medium heat, do not add any oil as there will be a lot of pork fat rendered. Add the pork belly pieces in one layer, and without crowding the pan, and let them sear until well browned on 4 sides. They will stick at first but once they are browned they will release from the pan.
Add the pork ribs and give it a quick toss. Then add the curry paste and toss to coat all pieces of pork well. Once the paste is well distributed and it has had a couple of minutes to fry in the pork fat, add water just until it barely covers the pork.
Add fish sauce, black soy sauce, tamarind and sugar, and cook for 1 hour 45 mins to 2 hours, loosely covered, until the pork is fork tender.
Towards the last 20 minutes, check the amount of liquid, and if it's very soupy, uncover the pot completely to allow liquid to evaporate. You want the sauce to be thick and rich in the end.
Once pork is tender add julienned ginger, whole garlic and pearl onions and simmer for another 15-20 minutes until the garlic is tender. You can add a little more water at any point if it gets to dry.
Taste and adjust seasoning.
Garnish with extra fresh julienned ginger if desired and serve with rice, enjoy! This curry can also be made in advance and kept in the fridge, and it'll keep well in the fridge for at least a week.

Watch The Full Video Tutorial!

Recipe Card

Thai BBQ Pork Skewers - The Ultimate Street Food (moo ping)

May 30, 2014 by Pailin Chongchitnant 17 Comments

There is perhaps no other food that represents Thai street food culture better than these. These flavourful marinated pork skewers, served alongside sticky rice, can be seen all over the country, any time of day. They're very easy to make, so you can bring the streets of Thailand into your backyard with this recipe

What is Moo Ping หมูปิ้ง?

Moo means pork, and ping means to grill, so the name simple means "grilled pork." But there is much more to it than that. The pork is marinated in a slightly sweet mixture of umami sauces, herbs, and coconut milk. They're then skewered and grilled, and always served with sticky rice.

In Thailand, you can find these sold by street carts outdoors, or inside malls where there are also plenty of food stalls. Nowadays, many of these vendors do not make their own moo ping, and instead buy them from a large supplier. In my opinion, the quality of the average moo ping in Thailand has gotten worse since this started happening. Mass produced moo ping are made from finely chopped pork, they use evaporated milk instead of coconut milk, and they always taste too sweet. So this is definitely one recipe I now prefer to make myself, so I can make them like the good old days!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

Bamboo skewers, soak these for at least an hour before grilling, and up to overnight, to prevent them from burning on the grill. Though if you forget, you can use my other trick of placing a strip of foil down on the grill and making sure the exposed skewers rest on the foil to insulate them.
Pork collar butt roast, or pork shoulder. You want to use a fatty cut for this for maximum juiciness.
Garlic
Cilantro roots or chopped cilantro stems
Oyster sauce
Soy sauce
Black soy sauce to add a dark colour. You can sub Chinese dark soy, but you have to reduce the amount of regular soy sauce as Chinese dark soy is much saltier than Thai soy sauce.
Palm sugar, or light brown sugar.
Neutral flavoured oil
Coconut milk
Water, this is added to create a brine to make the pork juicier.
White and black peppercorns, though you can use one or the other if you only have one.
Corn starch
Sticky rice for serving

Watch The Full Video Tutorial!

How to Make Thai BBQ Pork Skewers

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Process shots for making moo ping, steps 1-4

For the marinade: Pound garlic, cilantro roots, peppercorns in a mortar until fine. Add palm sugar and pound until dissolved.
Add all remaining marinade ingredients, except cornstarch, and stir to mix.
If you see any silver skin on the pork, remove it, then cut pork into thin, bit-sized pieces. If you start with a roast, first cut the roast into long "cylinders" along the grain, about 1.5" wide by 1" tall.
Then slice each cylinder into 5 mm (¼ inch) thick pieces against the grain. See the video tutorial for a demo. Slicing thinly against the grain ensure that the muscle fibers are shortest, producing the most tender pork.

Process shots for making moo ping, steps 5-8

Pour the marinade over the pork and mix well. Let marinate overnight (8 hours) or at least 3 hours if you're in a rush.
After marinating, sprinkle cornstarch over the marinated pork and mix well.
Skewer the pork by simply poking through the middle of the piece, then lay them flat on a tray so that the pork pieces are laying flat, shingled on top of each other. Pack them tightly and neatly on top of each other and it'll help shape the skewers. If you have time, let the pork sit in the fridge on the skewers for another hour or longer to set the shape of the skewers, and the pork will not flop around as much when you grill.
Grill over medium to medium high heat, 1.5 - 2 minutes per side. I like to place a folded strip of foil on the grill under the exposed skewers; this prevents the skewers from burning, especially important if you did not soak the skewers. Serve with sticky rice!

Recipe Card

Thai-Chinese BBQ Pork Rice (Kao Moo Dang)

March 12, 2021 by Pailin Chongchitnant 11 Comments

This dish is the epitome of "Thai street food". If you wanted kao moo dang you can walk into any food court and you're guaranteed to find a vendor. At the basic level it's just Chinese BBQ pork (char siu) on rice, but what makes this dish unique to Thailand is the savoury-sweet gravy studded with roasted sesame seeds.

a plate of kao moo dang with a side of cucumber and boiled eggs and a bowl of dark soy sauce — "Kao Moo Dang" literally means "red pork with rice" in Thai. "Red pork" is what we call Chinese BBQ pork (char siu).

Will Any Char Siu Recipe Work?

Yes. The recipe I show you here is the closest to what a Thai street vendor would make, and it is also a bit simpler. But if you already have your own trusted char siu recipe, or you've made my super popular authentic Cantonese style char siu recipe, each will work just as well. All of these styles have the same flavour profile, just slightly different ingredients.

Choosing Pork for Kao Moo Dang

Chinese style char siu typically uses port butt or pork shoulder, which works fine for this, however the Thai style is leaner and we like to use pork loin. This works because there's gravy to keep the dish moist even though the meat is lean.

Buy a pork loin roast (pic shown in the video), then cut it lengthwise with the grain into long strips about 2"x1" in diameter. Try to cut it in such a way that each piece has a bit of fat on it, because this fat will help keep everything moist and tender.

If you can, get the fatty end. When I went to get my pork from the specialty butcher, he was cutting my roast from a whole piece and asked if I wanted the "lean and pretty end" or the "fatty end". Turns out the two sides of a pork loin are different! Either will work depending on whether you like fatty or lean meat, but it's nice to have the option! I got the fatty end, naturally.

How about pork chops? If you can't find pork loin roast, pork chops will work but you want to make sure they are at least 1-inch thick. The pork needs time to brown and char slightly without overcooking the inside.

Watch The Full Video Tutorial!

Ingredients and Notes

Here are all the ingredients you'll need to make this recipe and important notes about them. For amounts, check out the full recipe card below.

Thai-Style BBQ Pork (Moo Dang)

Pork loin roast, you can also use tenderloin if you prefer that.
Soy sauce
Golden Mountain Sauce. This is a type of soy sauce with a different flavour. You can also use Maggi Seasoning which has a similar flavour, or simply sub more soy sauce.
Black soy sauce. This is added for a dark, rich colour. You can sub Chinese dark soy sauce, but because it is saltier you should reduce the amount of regular soy sauce slightly.
Five spice powder, store bought or see my homemade recipe
Honey
Toasted sesame oil
Garlic
Ground white pepper
Red food colouring (optional). In Thailand the pork is typically dyed bright red. If you're not going for the classic look, it can be omitted.

Gravy:

Pork or chicken stock, unsalted or low sodium. See my homemade pork stock recipe here.
Pork marinade from above
White sesame seeds, toasted
Tao jiew fermented soybean paste. This is basically the Thai version of miso, but it is runnier and comes in a glass bottle. You can substitute equal amount doenjang or miso.
Chopped palm sugar or light brown sugar
Black soy sauce (optional) to adjust colour as needed. Chinese dark soy can also be used.
Cornstarch or tapioca starch to thicken the gravy.

Dark Soy Chili Vinegar (optional):

This is a condiment typically served with kao moo dang, it adds bright spicy acidity which works nicely with the dish. But it is optional as not everyone uses it.

Sweet soy sauce or packed brown sugar
White vinegar
Soy sauce
Thai black soy sauce or sub Chinese dark soy sauce and omit the regular soy sauce
Chopped chilies, to taste

Ingredient Substitution Guide

Here are some ingredients you may not have and how to substitute. You can also watch my video where I explain all the different sauces used in Thai cooking.

Thai seasoning sauce (Golden Mountain Sauce is a brand most commonly available). This is a type of soy sauce with a different flavour from our regular soy sauce. Maggi Seasoning or Bragg's Liquid Amino will work fine.
Tao Jiew or Thai fermented soybean paste. This is the Thai version of miso, except the consistency is runny and the soybeans are whole. It's very salty and comes in a glass jar; typically Healthy Boy Brand is the one most commonly available. You can substitute Japanese miso paste or Korean doenjang paste although they do taste slightly different; use them in equal amounts.
Five Spice Powder is a Chinese blend of spices that is absolutely key to the identity of this dish and is not substitutable. You can buy it, but if you have a lot of spices in your cabinet you can probably just make it. It's as simple as blitzing them in a coffee grinder. I prefer to make it from whole spices because the flavours are so much fresher than pre-ground spices. Check out my recipe for homemade five-spice powder here.
Thai black soy sauce is what we use to add dark, delicious-looking colour to various dishes like pad see ew. It's not very salty and has a molasses-y, slightly sweet flavour. You can substitute Chinese dark soy sauce, but because the Chinese one is much saltier, you have to be careful how much you add, and you may need to reduce the amount of the regular soy sauce a bit. You can also omit it altogether if you don't care about the colour.
Sweet soy sauce. Think brown sugar syrup + soy sauce. Indonesian sweet soy sauce will work just as well as the Thai one. As the name suggests it is mostly sweet and is very thick. In this case you can use dark brown sugar instead.

How to Make Chinese BBQ Pork & Rice (Kao Moo Dang)

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Cut pork loin into long strips, about 1" x 2" wide (see video to get a better idea of what this looks like). You can then cut each strip in half if you wish.
Place them in a large zip-top bag or a dish that's just big enough to contain the pork in one, even layer.
Combine all marinade ingredients together and stir to dissolve the honey then pour over the pork, mixing well to ensure all surfaces of the pork are coated.
Marinade for 24 - 48 hours, flipping the bag or turning the pork over half-way through to ensure even marinating.
Preheat the oven to 400°F (200°C) with the rack set in the middle. Allow it to preheat for at least 30 mins.
While the oven preheats, pull the pork from the fridge so that it has time to come to room temp a bit before roasting. Also now is a good time to get the rice going and prep any other garnishes you're serving.
Line a baking sheet with foil or parchment paper and put a rack on it. Remove the pork strips from the marinade (don't throw away the marinade!), shaking off as much excess as possible, and place them on the roasting rack. If your pork is quite lean, it's a good idea to brush with some vegetable oil.
Roast for 30-35 minutes or until the internal temperature registers 155°F for well-done but still juicy pork. If you want medium doneness, pull them at 145°F.
While the pork is roasting, make the gravy: In a small pot, add the stock and the pork marinade and bring to a boil.
While you wait for it to boil, in a mortar and pestle crush the toasted white sesame seeds briefly just until they're broken but still look mostly whole. You should be able to smell the aroma once they're sufficiently broken. Remove from the mortar.
Add the Thai fermented soybean paste to the mortar and crush until there are no more chunks of soybeans; if using doenjang or miso you don't need to do this.
Once the stock is boiling there will be a lot of congealed scum floating on top; this is just cooked pork juice, and you can skim it off with a fine mesh skimmer and discard.
Add the tao jiew, white sesame seeds, 1 tablespoon of the palm sugar, and just enough of the black or dark soy sauce to get a nice rich brown colour (if using Chinese dark soy sauce, add a little at a time as it can become too salty.) Allow the gravy to simmer gently for about 5 minutes then taste and adjust seasoning with more soy sauce or sugar as needed.
Mix the cornstarch with a splash of water and stir to dissolve, then pour the slurry into the gravy while stirring. Bring the gravy to a boil, stirring constantly, until it's thickened.

For the dark soy chili vinegar

Combine all ingredients together and stir. This can be made well in advance and any leftovers will last in the fridge for several weeks.

Assembly:

Once the pork is done, allow it to rest for at least 10 minutes before slicing. The pork can even be served room temp if the gravy and rice are hot.
While the pork rests, slice the cucumber, cut the boiled eggs in half, and prep any other sides you're serving.
Slice pork into thin pieces and place on top of the hot rice, ladle some gravy on top and serve with the eggs, cucumber slices, and Chinese sausages, if using.

Thai Chili Paste (Chili Jam) - Nam Prik Pao

August 28, 2015 by Pailin Chongchitnant 34 Comments

There are several sauces and pastes that are very important to Thai cuisine, and Thai chili paste or nam prik pao, is one of them. Nam prik pao is a savoury and sweet paste with a uniquely rich flavour. It's versatile and essential in many of Thailand's most popular dishes, such as the famous tom yum goong soup. It can be hard to find, but thankfully it's not at all difficult to make at home, and the homemade version always tastes better!

Thai chili paste in a bowl and in a glass jar.

What is Nam Prik Pao?

Nam prik pao น้ำพริกเผา is an extremely versatile ingredient and a staple in any Thai kitchen. It is a paste made primarily from dried chilies, shallots, garlic, and dried shrimp, all of which are ground into a paste, then seasoned and cooked in oil until thick and shiny. Though it is a savoury ingredient, nam prik pao is quite sweet.

The flavour profile of nam prik pao is quite unique, with robustness coming from toasted dried chilies and garlic and shallots that cook down until jammy. When it is added to a dish, it is usually an important part of the dish's identity, and you really can't substitute it with another ingredient.

In Thai cuisine, nam prik pao is used in many different ways, most commonly in soups, stir fries, and salads. More on different ways to use it below.

Ingredients and Notes

Here are all the ingredients you'll need to make this recipe and important notes about them. For amounts, check out the full recipe card below.

Dried mild chilies. Nam prik pao is not supposed to be very spicy, so stick with large mild chilies such as guajillo or puya peppers. In Thailand, we use dried spur chilies. If you want to make it spicy, however, that's totally fine, in which case feel free to add spicy dried chilies to the paste in addition to the mild.
Dried shrimp. These add loads of umami to the paste. You can find dried shrimp at any Asian grocery stores in the fridge, and I would choose medium size ones for this recipe.
Garlic, peel but leave the cloves whole
Shallots, peeled and cut into large chunks
Tamarind paste, also labelled as "tamarind concentrate". Make sure it is a product of Thailand which should come as a brown liquid. Indian "tamarind concentrates," which are a sticky, black paste, are much more concentrated and the same amount cannot be used for this recipe. You can also make your own tamarind paste from pulp.
Salt
Fish sauce
Palm sugar, finely chopped, packed. If palm sugar is not available, you can substitute light brown sugar.
Shrimp paste, optional. Fermented shrimp paste or gapi adds extra umami that's different from the dried shrimp, but it can be omitted.
Neutral flavoured oil. Quite a lot of oil is added to the paste in order to achieve a luscious, spreadable consistency. In commercial versions of this paste, more oil is used to the point where there is always a thick layer of oil that it on top of the paste, but at home you just need to add enough for the right consistency.

Watch The Full Video Tutorial!

How to Make Thai Chili Paste/Chili Jam - Nam Prik Pao

Here's the bird's eye view of the process, the full instructions are in the recipe card below. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Process shots for making thai chili paste steps 1-4

Toast the dried chilies in a dry skillet over medium heat, stirring constantly, until they are charred in some spots and smell smoky. Remove from the pan and set aside. (See alternate broiler method for toasting chilies below)
In the same pan, add garlic and shallots and toast over high heat, stirring constantly, until they are charred. Remove from the pan. (See alternate broiler method below)
In a coffee grinder, grind dried chilies into a powder.
Add dried shrimp and grind until fine.

Process shots for making thai chili paste steps 5-8

In a food processor or a blender, add all ingredients except the oil.
Grind into a fine paste, adding more oil as needed for the paste to grind effectively. Scrape the sides down occasionally.
Transfer the chili paste into a pot or a wok along with any remaining oil. Cook over low heat, stirring constantly to cook the herbs and thicken the paste to a spread consistency. If you are making a large batch, it will take more time to cook.
Once the paste is dark and thick, with the oil sizzling out of the paste, it is ready to be used or stored.

Alternate Method for Charring Chilies, Garlic and Shallots: Broiler

Traditionally the chilies, garlic and shallots are toasted in a wok or skillet because Thai people don't use ovens. But charring them under the broiler works just as well, and you may find it more convenient as it is more hands-off. This is what I would suggest you do if making a large amount.

For the chilies: Place the dried chilies on a foil-lined baking sheet, and place them under the broiler about 6-8 inches away from the element. Watch them constantly, and pull them out once charred spots form and they smell smokey - this can take less than 1 minute on some broilers.

For the garlic and shallots: On the same baking sheet you used for the chilies, place whole garlic cloves with the skin on on one side of the pan, and the shallots on the other. Broil them on the top rack, as close the element as possible, until some charred spots form on the shallots, about 5 minutes. Flip and broil the other side until more charred spots form, about 3 more minutes. Remove and peel the garlic.

Continue with the recipe as usual.

How to use Thai chili paste

Nam prik pao can be used in just about anything - soups, stir fries, salads, or even as a spread! The most famous use for nam prik pao is probably our tom yum goong soup.

In stir fries, simply add it in addition to your other seasonings, but remember that it is quite sweet. See my cashew chicken recipe as an example for how to use it in stir fries. We also love it in fried rice, such as in this 3-chili Thai basil fried rice.

I also love adding Thai chili paste to salads, like in this wing bean salad to make a richer dressing. And for a non-traditional use, you can spread it on toast or crostini as a snack, or use it instead of mayo for your burgers. When I was a kid, my mom used to make tuna sandwiches using nam prik pao as a spread on the bread!

Should you make or buy Thai chili paste?

The truth is that most Thai people buy nam prik pao, and it's a very common ingredient in any supermarket in Thailand. But overseas, it can be hard to find, so if you cannot find it, your only option is to make it yourself because there really isn't a good substitute. Thankfully, making it isn't hard at all!

If you're lucky enough to have it available, or if you're willing to buy online, my recommended brand that is available overseas is Maepranom. Pantai brand is a little sweet for my taste but it is totally fine to use; it seems to be the most commonly available exported brand, and indeed it is the only one that I can get here in Vancouver.

Storage

You can keep Thai chili paste in a sealed jar in the fridge and it'll last several months. You can also freeze it indefinitely.

Universal Stir Fry Sauce: Stir Fry Anything!

February 26, 2021 by Pailin Chongchitnant 30 Comments

A Stolen Secret From Thai Restaurants. During my years working in Thai restaurants, I learned that most of them have a pre-mixed sauce which they call "stir-fry sauce." And they put this sauce in nearly EVERYTHING! This is how restaurants are able to cook your dishes so quickly, and no, all your dishes won't taste the same as I explain below. Keep this sauce in your fridge and it's totally game changing for weeknight meals!

One sauce for all of your stir fries: meat, veggies, fried rice, noodles, and even marinade!

How to Use Universal Stir Fry Sauce

To give you an idea of how versatile this sauce is, here are different ways you can use it:

The most straightforward use is in a stir fry, such as this mixed vegetable stir-fry. But you can stir fry absolutely anything with this sauce.
You can use it to make a noodle stir fry like pad see ew or drunken noodles.
It works wonderfully in fried rice, like this chicken fried rice.
You can also use it as a base sauce to which you can add other ingredients to make it unique. For example, you can add some Thai chili paste, and you'll get a flavour much like my cashew chicken.
You can use it as a marinade! Use it on steaks, chicken, pork chops, whatever you want!

Be sure to watch the video tutorial where I demo how to use this sauce in a basic meat-and-veggie stir fry, with lots of stir frying tips. It's like stir frying 101!

No, All Your Dishes Won't Taste the Same

You might think, wait, doesn't that mean all my stir fries will taste the same? No! The sauce isn't everything. All the veggies, herbs, meat, spices that you add contribute more flavour than you think.

Yes, the sauce has its own delicious taste, but because it is a salty sauce, its other primary function is to be "the salt" in the dish. In all dishes, salt is there to enhance flavours of all the other ingredients.

Think of it like this: if you eat mashed potato that's properly salted, you don't think, "mmm, this is salty mashed potato." But you DO think, "this is delicious mashed potato!" Salt brings out more of the potato flavour for you to enjoy. This stir-fry sauce does the same thing.

One Sauce, Many Possibilities

If you want to "jazz up" the sauce with other ingredients, here are some ideas. I would add these to individual dishes when you cook; not to the base sauce itself:

Thai chili paste or nam prik pao. This is a thick sweet-and-savoury, jam-like paste with an intense flavour. Check out this homemade Thai chili paste recipe to see what goes into it. I would add at least 1 tablespoon of chili paste per serving. Check out this recipe for Shrimp and Chili Paste Stir-Fry as an idea.
Thai fermented soybean paste or tao jiew. This can be described as the Thai miso, but with a runnier consistency. We often pair it with fish, or use it in a vegetable stir fry like this popular Water Spinach Stir Fry recipe.
Sugar. I always add a little bit of sugar to stir fries, not to make them sweet, but to balance the saltiness of the base sauce. It will give a more "well-rounded" flavour. Different dishes require different amounts of sweetness, which is why I don't add the sugar to the universal sauce, but you can absolutely can if you want maximum simplicity when cooking; instructions for adding sugar are included in the recipe below. Instead of sugar you can also substitute sweet soy sauce or other sweeteners.
Curry paste. While generally when we use curry pastes in stir-fries we only add fish sauce, it's certainly possible for you to use this base sauce instead. Check out this recipe for Cauliflower Stir Fry with Yellow Curry as an idea.
Sriracha or another hot sauce. This will add heat and also tartness because most hot sauces have vinegar. Check out this sweet and sour stir fry as an idea.
Black soy sauce or dark soy sauce. This will add a delicious-looking dark colour to your stir-fry, like in the iconic Pad See Ew. If used in large enough amounts it will also add a deep molasses-like flavour. Don't add too much though, as it can be a bit bitter and tastes funny. You can also add a little bit right into your base sauce if you always want it a little darker. Note: If using Thai black soy sauce it is not very salty, so you can add as much as needed, but if using Chinese dark soy sauce, it is quite salty, so you may need to use less of the base sauce if you're adding a lot into the dish.

Storing Universal Stir Fry Sauce

Kept in the fridge, this will last indefinitely. The sauces are very salty, which means bacteria do not grow well in it. You still want to keep it refrigerated though because oyster sauce is the one ingredient in this mix that can get moldy at room temp.

How to Make a Vegan Version

Instead of oyster sauce, look for something called "Vegetarian Stir Fry Sauce." This is available in many big Asian grocery stores, and it will have a consistency similar to oyster sauce.

Instead of fish sauce, you can buy a vegetarian fish sauce substitute, but I've found that they're not always good. So unless you've found a brand you like, I recommend just using more soy sauce.

Use more than 1 type of soy sauce. If you're not using fish sauce, I recommend using both soy sauce and Thai seasoning sauce (like Golden Mountain Sauce) so you can achieve a more complex flavour. You can also use Maggi Seasoning or Bragg's Liquid Amino as well.

Other Useful Tips

You can also use this sauce as a marinade! Marinade chicken thighs for the oven, or slices of meat on skewers for the grill ... anything!
Still season your meat separately. If you're making a stir fry with meat, such as chicken, pork, or beef, I'd still add a little bit of soy sauce or fish sauce to the meat separately so that the seasoning is in the meat, not just in the sauce! I demo how to do this in the video.

Questions about Thai Sauces?

Got questions about any of the sauces I used? Check these out and all your questions will be answered!

Stir fry sauce in a mason jar with a spoon pouring sauce into it. With a plate of a veggie stir fry in the background

UNIVERSAL Stir Fry Sauce

By: Pailin Chongchitnant

The one sauce you need to make hundreds of Thai stir fries, fried rice and fried noodles. This is the secret sauce that allows Thai restaurants to have so many things on the menu. Make a big batch and keep in the fridge for easy weeknight meals!

4.92 from 12 votes

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Cook Time 5

Course Sauces

Cuisine Thai

Servings servings

Ingredients

▢ ¼ cup oyster sauce
▢ 2 tablespoon soy sauce
▢ 1 tablespoon fish sauce
▢ 1 tablespoon Golden Mountain Sauce or Maggi Seasoning, see note 1
▢ 2 teaspoon sugar, optional, see note 2

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Notes

Golden Mountain Sauce is a type of Thai soy sauce; it tastes similar to Maggi Seasoning. If not available, sub an equal amount of regular soy sauce.
I personally don't add sugar to my stir fry sauce because I find different recipes require different amounts of sweetness, so I like to add it when cooking. However, if you're not too picky about sweetness, you can add it to the sauce for maximum convenience.

FULL VIDEO TUTORIAL

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Instructions

Combine all ingredients except sugar in a glass jar or another well-sealing container.
¼ cup oyster sauce, 2 tablespoon soy sauce, 1 tablespoon fish sauce, 1 tablespoon Golden Mountain Sauce or Maggi Seasoning
If adding sugar, place the sugar into a small heat proof bowl, then add a splash (~2 teaspoons) of hot water to it and stir until the sugar is completely dissolved. Add this syrup to the sauce and stir to mix. Store the sauce in the fridge until ready to use.
2 teaspoon sugar
When using, you need about 1 tablespoon (15 ml) of sauce per 1 serving of stir-fry. This is a rough estimate, so be sure to taste and adjust every time. If you did not add sugar to the sauce, you may want to add ¼ - ½ teaspoons of sugar per serving to help balance the salt.

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Thai Mango Sticky Rice Cocktail

December 23, 2024 by Pailin Chongchitnant Leave a Comment

Everyone's favorite Thai dessert is mango and sticky rice, and now you can have it in a festive cocktail! I came up with this recipe for the live cooking class which I hosted with my Sabai Talk Podcast co-host, chef Hong Thaimee. I wanted to make a Thai flavoured cocktail with a flavour combination that I know would be a guaranteed hit, and this was it. The secret is the clever technique called "rice washing" which makes for an exceptionally smooth cocktail

mango sticky rice cocktail in a coupe glass with a pandan leaf garnish and a small disco ball in the background.

Ingredients and Notes

Here are all the ingredients you'll need and important notes about them. For amounts, see the the full recipe card below.

Mango juice. Get the best mango juice you can as the flavour of the cocktail relies heavily on the quality of the juice. It's hard to find pure mango juice, so a blend is fine, as long as it still tastes distinctly of mango. You can also blend mango pieces and make your own juice, more on that below.
Vodka. I tested this cocktail with various alcohol, including gin, rum, even mezcal! They all actually tasted great, but I decided to stick with the neutral tasting vodka to preserve the flavour profile of mango sticky rice. Other alcohols altered the flavour of the drink too much, but you can certainly experiment.
Coconut milk. Since this isn't going to be cooked, and it's one of two main flavours of the drink, a good quality coconut milk is important. I use Aroy D brand in UHT paper carton (not can). You can also read my article all about coconut milk to find out how to choose the best one.
Pandan leaf. Pandan is to Thai dessert what vanilla is to Western desserts. It has a lovely floral aroma that goes very well with coconut milk. Look for it wherever you buy your Thai groceries, and you can use fresh or frozen leaves. If you can't find it, it is fine to omit. If you have pandan extract, you can add it a drop at a time until a scent comes through, but don't overdo it as it can taste chemically when overdone.
Uncooked white rice. This is optional, but it will help make your cocktail smoother due to the "rice washing" technique (more details below). You can use any kind of white rice since we just need the starch, but I used Thai glutinous rice (sticky rice) because it is the starchiest, and it keeps with the mango-sticky-rice theme :).
Ice cubes.

How to Make Mango Sticky Rice Cocktail

Here's a bird's eye view of the process. The full instructions are in the recipe card below. Please excuse the low quality images as these are screenshots taken from the live cooking class which I encourage you to watch!

Grind the pandan leaves with a splash of the vodka until the leaves are bruised and broken down slightly. You can also use a cocktail muddler.
Add the remaining vodka and stir or swirl to mix.
Strain the vodka out, discarding the pandan leaves.
In a shaker, combine the mango juice, pandan vodka, coconut milk, rice and ice cubes and shake until fully chilled. Pour into a serving glass through a strainer. You can serve the cocktail with ice in a rocks glass, or without ice in a martini glass.

What is "rice washing" in cocktail making?

I first learned about this technique from Cook's Illustrated, and basically, shaking the alcohol with raw white rice ends up producing a smoother cocktail! How does it work? The starch that comes out of the raw rice during the shaking (the same stuff that make the water cloudy when you wash rice before cooking) captures some of the volatile compounds in alcohol that gives it the bitterness.

So you can use any kind of rice, but it needs to be white because brown rice contains the bran that keeps the starch enclosed. Oh, and it needs to be uncooked as the starch in cooked rice has all been, well, cooked :).

Before you start, if this is your first time, be sure to watch the video tutorial to ensure success!

Like this recipe? You'd also love these!

Mango Sticky Rice Cocktail

A popular Thai dessert mango sticky rice, now in the form of a delicious festive cocktail! Rice washing technique produces an exceptionally smooth drink.

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Prep Time 5

Cook Time 2

Course Drinks

Servings

Equipment

mortar and pestle or cocktail muddler

Ingredients

▢ 8 inches pandan leaf, cut in 1-inch pieces
▢ 3 oz good mango juice
▢ 2 oz vodka, or less if you prefer
▢ 1 oz coconut milk, see note 1
▢ 1 Tablespoon raw white rice, see note 2
▢ Ice cubes

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Notes

I recommend Aroy D brand in the UHT paper carton for best flavour. If not available, Aroy D in cans are fine. Do not use light coconut milk.
You won’t taste the rice added to the cocktail, but “rice washing” cocktail is a trick to help smooth out the bitterness of the alcohol.

FULL VIDEO TUTORIAL

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Instructions

*The video tutorial for this recipe is part of a livestream. The mango sticky rice cocktail starts at minute 54:05.
In a mortar and pestle, add the pandan leaf pieces and a small splash of vodka and grind in a circular motion to bruise and breakdown the leaves. Add the remaining vodka and give it a quick grind, then strain it into a mixing glass or cocktail shaker.
8 inches pandan leaf, 2 oz vodka
Add the mango juice, coconut milk, rice and ice cubes. Shake or stir vigorously until well chilled, and strain through a fine mesh strainer into a chilled serving martini glass or a rocks glass filled with ice. Garnish with a pandan leaf tip, if desired, cheers!
3 oz good mango juice, 1 oz coconut milk, 1 Tablespoon raw white rice, Ice cubes

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Vegan Pad Thai Recipe (pad mee korat)

February 20, 2025 by Pailin Chongchitnant 28 Comments

Though I am calling this vegan pad thai, this isn't just a veganized version that I made up. It's a real Thai dish that I grew up eating called pad mee korat, and when I was thinking about a vegan version of pad thai, it dawned on me that pad mee korat was basically it, with just a few tweaks!

What is pad mee korat?

I have always thought of pad mee korat as the sister of pad thai given their similar flavours and ingredients. It's a rice noodle stir fry that is the local specialty of my mom's hometown, Korat, in the northeast of Thailand. This is why it's a dish my grandmother makes regularly!

While pad thai necessarily contains fish sauce and eggs, pad mee korat doesn't need either of those. But both dishes use the same rice noodles, bean sprouts, garlic chives, and has that same sweet-salty-sour profile.

Though my grandma usually makes pad mee korat with thinly sliced pork, it's not essential to the dish and you can substitute with the tofu used in pad thai, or simply omit it. I couldn't have asked for a better starting point for a vegan pad thai recipe!

Traditional vs Vegan Pad Thai

How is this vegan pad thai different from the traditional pad thai recipe? There are a few things we substituted:

Fish sauce. Fish sauce is the main flavour of pad thai, and the reason you will rarely find vegan pad thai offered in Thai restaurants. Because to make a vegan version they would have to make another batch of pad thai sauce, which most places would not do. For this vegan version we use tao jiew instead, which is a fermented soybean paste similar to miso. You can also use miso instead.
Dried shrimp. These are chewy little umami bits, and here I used shiitake mushrooms instead which work wonderfully. FYI, many Thai restaurants overseas don't add them anyway, so if that's what you're used to, you won't miss it.
Eggs. We simply omit them, but if vegetarian pad thai is what you're going for, then feel free to add them.

Watch The Full Video Tutorial!

Ingredients and Notes

Here are all the ingredients you'll need. For the amounts and instructions, see the recipe card below!

Sauce Ingredients

Soy sauce. Thai soy sauce is best but it's not necessary. Confused by different types of soy sauces? See this soy sauce explainer post here!
Tao jiew. This is Thai fermented soybean paste that is essentially the Thai version of miso. It's sold in glass bottles (Healthy Boy Brand) at Asian grocery stores that sell a lot of Thai ingredients, though it is harder to find. You can substitute equal amount of miso or doenjang.
Tamarind paste. If buying pre-made tamarind paste, always buy ones from Thailand to make sure you have the right product. These are often labeled as tamarind concentrate (see pic below). You can also make your own tamarind paste from pulp and it's what I do. Never buy tamarind products from India as they are not the same!
**Tamarind sourness varies from brand to brand, so if it's your first time, start out with a little less and you can add more later if needed.**
Chili flakes, optional, only if you want to make it spicy. Store bought is fine, or you can easily make your own using my roasted chili flakes recipe. You can also leave it out of the sauce and let people add their own at the table.

a tub of tamarind concentrate held in hand

Pad Thai Ingredients

Dry rice noodles, medium size (2-3 mm wide). You need to soak them in room temp water for 1 hour, so don't forget to do this ahead of time! You can soak them the day before, drain, then keep them in the fridge until ready to use. If you did not plan ahead, you can do an emergency soak in hot off the boil water and for 3 minutes, then drain and rinse immediately under cold water.
*If you have previously had trouble working with rice noodles, be sure to check out this ultimate guide to mastering rice noodles.
Neutral oil, this can be any neutral flavoured cooking oil you normally use. I use avocado oil or canola oil
Pressed tofu. Pressed tofu is the firmest tofu you can buy. It has a nice chew and will not fall apart in the wok. It's also the tofu that's traditionally used in pad thai. Sometimes they are labeled as "bean curd". If not available, use extra firm tofu or fried tofu.
Fresh shiitake mushrooms, thinly sliced. If stems are thick and hard, remove them. If they're small and tender you can leave them on.
Shallots, chopped
Garlic, chopped
Palm sugar. Light brown sugar can be used instead.
Garlic chives, cut into 2-inch pieces. If not available you can substitute green onions (though they don't taste the same), but chop green onions smaller and use less as they are more intense in flavour than garlic chives.
Bean sprouts. Be sure to get mung bean sprouts, not soybean sprouts.
Roasted peanuts, optional, roughly crushed or chopped. Peanuts are not typically added to pad mee korat, so feel free to skip them, but I add them here to get it closer to a traditional pad thai.
Lime wedges, optional. I find a squeeze of fresh lime can add a nice burst of freshness.

How to Make Vegan Pad Thai

Here's a bird's eye view of all the steps so you know what's involved, for full instructions see the recipe card below!

Soak your noodles for 1 hour in room temp water. Meanwhile, make the sauce by adding tao jiew to a small bowl and mash with a fork to break up the soybeans, then add the rest of the sauce ingredients and stir to mix.
In a wok or a large nonstick skillet, sear the mushrooms and tofu in a little bit of oil until golden brown and the mushrooms are cooked through. Remove from the pan.
To the same pan, add the oil, garlic, shallots, palm sugar and cook, stirring frequently until the sugar caramelizes into a deep brown colour.
Deglaze with the sauce mixture and stir to mix.

Add the soaked rice noodles along with the mushrooms and tofu.
Toss until all the sauce has been absorbed. Taste the noodles, and if it is still undercooked, add a splash of water and keep it cooking longer.
Turn off the heat, add bean sprouts and garlic chives and toss to mix.
Once mixed, you can taste and adjust seasoning if needed. Plate and sprinkle with roasted peanuts and serve with a wedge of lime.

Tips for Advance Prep

If you have all your ingredients ready, the cooking will take literally 5 minutes. So prepare ingredients as per these suggestions to enjoy weeknight pad thai!

Make the sauce in advance (you can make a big batch!) and keep in the fridge. Saute the garlic, shallots, and sugar as per the recipe, then once you've added the liquid seasonings to the caramelized sugar, take it off heat and transfer it to a glass jar. That's your sauce! Keep it in a sealed container in the fridge. This sauce will keep for a long time.
*If keeping multiple batches of sauce in one container, remember to measure and note how much sauce you need per batch!
Soak the noodles up to a week in advance, drain well then rest them briefly on a towel to ensure no excess water will pool in the container. Keep in an airtight container in the fridge.
Chop all your vegetables and keep them in an airtight container and they will last for a week!

Storing Leftovers and Reheating

I get asked all the time how leftover pad thai should be stored and heated, and to be frank, rice noodles do not keep well, so ideally, you don't want to have leftovers. If you want to have it again later in the week, it's better to prep all the ingredients (see tips above) and cook a fresh batch because the cooking takes only a few minutes!

But sometimes you just can't help it and you end up with extras. In that case, keep it in the fridge in an airtight container for ideally no more than 1 day. The longer you keep it, the more mushy the noodles become.

When you reheat, you can simply microwave it, however, it's crucial that the noodles are reheated until steaming hot, and not just warm. Rice noodles harden in the fridge, and they need to be fully heated in order to regain their softness.

Authentic Thai Massaman Curry with Chicken

March 4, 2013 by Pailin Chongchitnant 59 Comments

For many people, massaman is their favourite of all Thai curries because of the tender braised meats and aromatic spices. It's so popular that CNNGo once voted it to be "the most delicious food in the world!" This chicken massaman curry recipe is one that I've been making since I was a teenager in Thailand, and I promise it'll beat anything you get at a Thai restaurant!

What is Massaman Curry?

In the context of Thai cuisine, massaman curry is unique in that it is thicker and richer than others like green curry or red curry. It also uses a lot of warm spices, making its flavour more reminiscent of Indian curries. It's believed to have come to Thailand via southern Thailand via the Malay people who are Muslims, which is why in Thailand massaman curry is considered a Muslim-Thai food.

Because of that, you will find massaman curries in Thailand made with chicken, beef, or even goat, but never pork. This is despite pork being the most popular meat in Thailand!

Massaman is typically a mild curry, so it is also one that's perfect for kids or those with low spice tolerance. For another mild Thai curry, try this Thai yellow curry recipe.

Watch The Full Video Tutorial!

Just an FYI that the recipe has been updated after the release of this video (which is very old!), so some of the steps and amounts in the recipe card may differ slightly. But it is still good to watch to get the idea of the process!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

Bone-in, skin-on chicken thighs and/or drumsticks. If you want to substitute beef, check out this luxurious massaman beef recipe here that uses short ribs, or this Instant Pot massaman curry which uses chuck. Pork is not typically used for massaman curry because it is a dish of Muslim origin.
Coconut milk. See my post here on how to choose the best coconut milk.
Massaman curry paste. Store-bought curry paste is perfectly fine to use, Mae Ploy and Maesri both make massaman curry paste. However, because it's not considered a "basic" curry like red, green or even yellow curry, so many stores will not carry it, especially if it's not an Asian grocery store. Fortunately, you can make a semi-homemade massaman paste by adding some spices to store bought red curry paste. If you like to DIY you can also make homemade massaman curry paste from scratch.
Palm sugar, or substitute light brown sugar or granulated sugar
Fish sauce, see my post for how to choose the best fish sauce
Tamarind paste, you can use pre-made tamarind paste (also labeled as tamarind concentrate) or make you own from pulp. Be sure to use tamarind from Thailand and not India to ensure it is the right product. If you're unfamiliar, read more about what tamarind is and how we use it in Thai cooking. If you can't find it, a touch of Worcestershire sauce or lime juice is fine.
Potato, a starchy potato such as russet is fine but they overcook easily so you have to be careful. A waxier potato such as Yukon Gold or new potatoes will be a little more forgiving so it's generally my preference. You can also use yellow sweet potatoes (but not the orange ones as they are too soft and watery).
Yellow onion, cut into 1 cm strips.
Roasted whole peanuts
Jasmine rice for serving. But feel free to serve it with brown rice as well!

How to Make Massaman Curry มัสมั่นไก่

Here's a bird's eye view of this recipe, when you're ready to make, please see the full recipe card below!

Before you cook: Like all stews, this dish is better the next day after the flavors have had time to mingle. So if you can, make it a day in advanced!

In a heavy bottom pot, reduce ½ cup of the coconut milk until it “breaks,” i.e. the coconut oil starts to separate. If the coconut has been reduced until very thick and this doesn't happen, that's fine, go ahead and proceed. (Some coconut milk has been processed in a way that prevents separation of fat).
Add the curry paste to the reduced coconut milk and sauté for a few minutes on medium heat until aromatic.
Add the remaining coconut milk, with the palm sugar and 2 tablespoon of the fish sauce and 2 tablespoon of the tamarind paste. Add the chicken and simmer gently for 35 minutes.
Add the potatoes, onions and peanuts, and if needed, add enough water to keep everything barely submerged. Let simmer gently for another 10-15 minutes or until the potatoes are fully cooked.
When the cooking is done, do a final seasoning check of the sauce. Adjust by adding more fish sauce (for salty), tamarind (for acid), and sugar (for sweet). Serve with jasmine rice.

Important Note: The reason I don't add all of the fish sauce and tamarind at once is because of variability in products. Curry pastes vary greatly in their saltiness, so adding everything at once may result in a dish that is too salty. Tamarind paste also varies greatly in acidity!

Modifications

Massaman curry can be adapted for a pressure cooker. Check out my Instant Pot massaman curry recipe here.
It can also be cooked in a slow cooker. I don't have a recipe specifically for it, but you can use my recipe for the massaman curry sauce, and then follow instructions for another slow cooker recipe for the protein of your choice.
Vegetarian massaman curry. You can omit the chicken and use vegetarian proteins such as tofu and other vegetables, keeping in mind that this is a rich curry, so you will need hearty veggies to stand up to the flavour. Eggplant, mushrooms, and root vegetables are all good choices. Adjust cooking time accordingly. Use soy sauce instead of fish sauce, and make sure that the curry paste does not contain shrimp paste.

Storage

Massaman curry keeps VERY well. In fact, I recommend making it one day in advance for even better flavour. But when you reheat, be careful not to overcook the potatoes! In the fridge, in an airtight container, the curry will keep for up to a week.

If you want to make this recipe a part of your regular rotation, I suggest making the massaman curry sauce in advance and freeze it!

Other Thai Curry Recipes to Try

If you're a fan of Thai curries, check out these other popular and equally easy recipes.

Green curry is a classic, and there's a really good vegan green curry, too!
Red curry is what I consider the most basic of all curries so it's a good one to start, and just about any Asian market sells red curry paste! Here's a chicken red curry with squash, and a red pineapple curry with shrimp.
Yellow curry is something else to try if you want to stick to the stewy, rich curry similar to massaman. I have both yellow curry chicken and yellow curry with beef.

Authentic Thai Red Curry with Chicken

May 22, 2015 by Pailin Chongchitnant 49 Comments

Red curry is the first curry I recommend people make if they are new to Thai cooking. The process is quick, and it is so simple it is essentially fail-proof, but the flavours are so complex and very representative of the spirit of Thai cuisine. It's always a crowd pleaser! Using store bought curry paste is totally find and makes this a quick weeknight meal, but if you love to DIY, I also have a homemade red curry paste recipe for you!

a bowl of red curry with kabocha with thai basil in the background — Thai red curry with chicken and kabocha squash.

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Ingredients and Notes

Here are ingredients you'll need and important notes about them. For amounts, see the full recipe card below.

Red curry paste - Using store bought red curry paste is fine, most Thai people do! BUT it's important to choose a good brand as that can make or break your curry. I recommend Maeploy, Aroy-D, or Namjai in that order, and you can see my full review of red curry paste here. If you're feeling ambitious, you can absolutely make your own! Here's my homemade Thai red curry paste recipe.
Coconut milk - This is what makes the curry rich and creamy, and it's important to use good quality, full-fat coconut milk. See this post on how to choose the best coconut milk.
Chicken thigh - I highly recommend using chicken thighs over breast so that it can have time to braise in the liquid so it will become tender and load the curry sauce with more chicken flavour.
Chicken stock - you can theoretically use water, but for maximum flavour, go with chicken stock. You can use store bought or homemade stock, but make sure it's unsalted or at the very least low-sodium because the curry paste and fish sauce are both quite salty already.
Fish sauce - fish sauce is the key seasoning for all Thai curries! If you're allergic to fish, soy sauce can be used instead. It's important to choose good quality fish sauce, and you can read more about how to choose good fish sauce here.
Palm sugar - it is traditional to use palm sugar, but light brown sugar or granulated sugar are fine substitutes in this case because the curry is strongly flavoured, so it won't much much difference.
Kabocha squash - I love using kabocha squash for red curry as the creamy sweetness pairs so well with the curry. However, feel free to substitute other vegetables - Thai eggplant and bamboo shoots are common vegetables for Thai curries.
Thai basil - If you don't have it, regular Italian basil will do.
Red pepper - this is added just for some colour. Red bell pepper will do, or anything mild.

How to Make Thai Red Curry Chicken

Here's a bird's eye view of the process. For full instructions, see the recipe card below, and I also recommend watching the video tutorial to ensure success!

Process shots for making red curry chicken steps 1-4

Wash the kabocha squash and slice off any woody blemishes off the skin, but otherwise the skin can be left on. Remove the seeds and cut into bite-sized cubes. (If you have leftover squash, try using it in this stir-fry recipe.)
Bring ½ cup of coconut milk to a boil, add curry paste and stir to break up lumps.
Continue cooking and reducing over medium high heat until it is very thick and the coconut oil starts separating from the curry paste.
Add the chicken and toss to mix with the paste and add the remaining coconut milk.

process shots for making red curry chicken, steps 5-6

Add the chicken stock, half of the fish sauce, and the palm sugar, then simmer for about 8 minutes.
Add the squash, then simmer on low heat for another 6-8 minutes or until the squash is cooked through.
Taste the sauce and add more fish sauce as needed. Be sure the make it strong-tasting as it'll be served over plain rice.
Turn off the heat and stir in Thai basil and red peppers, if using. Enjoy!

Substituting Other Proteins

Anything and everything, but make sure you change the cooking time to match your protein of choice! Everything works with red curry - pork, beef, seafood, you name it.

You can check out my pineapple red curry recipe and a vegan red curry with tofu here as examples. While other curries in Thailand have common meat pairings, for example massaman is usually paired with chicken or beef, the basic a Thai red curry can take any and all proteins.

This is because the flavours of red curry is "basic" relative to other curries, meaning it doesn't have a lot of spices (compared to Thai massaman curry, for example), so the flavours can go with anything from delicate fish to gamey beef.

Substituting Other Vegetables

I like using kabocha squash because creamy squash and red curry is one of my absolute favourite flavour pairings.

While you can use a different kind of squash or whatever vegetables are available to you, here are a few common pairings in Thailand: Thai eggplant, pineapple, winter melon, and bamboo shoots (see the green curry recipe for how to deal with bamboo shoots).

IMPORTANT: Before you change the protein and veggies...

If you're going to use different proteins or vegetables, make sure you adjust the cooking time accordingly. Some cuts of beef takes hours to braise, but shrimp and chicken breast only want to be cooked for 1-2 minutes. The instructions in this recipe only works with chicken thigh!

Some vegetables take a long time to cook, others take 30 seconds. You will have to use your judgement here, or check out my other curry recipes to see how different ingredients are handled!

Is it better to make the curry paste from scratch?

Homemade red curry paste can taste better, but not necessarily. I want to get this misconception out of the way because it hinders many people from making Thai food. You do not have to make the curry paste in order to make "legit" curry, and most Thai people do not make their own curry paste.

Growing up in Thailand my family always bought curry pastes, with the exception of very simple curries such as the sour curry or gaeng som. Go to any markets in Thailand and you'll see mounds of curry pastes people but in bulk.

Making curry paste from scratch is not something I'd do on a weeknight. Even if you're using a power tool to help as shown in my red curry paste recipe, gathering ingredients is no small feat. And just because you made the curry paste from scratch, does not mean you'll end up with a better curry! There are some very good curry pastes on the market that can rival homemade ones.

So when I make curry paste, I do it more for the experience of it. It connects me to the dish and the cuisine in a deeper way, it's a labour of love, and I love it when I can really taste the difference between mine and the store bought one. Or sometimes I make it because it's not available to buy, such as the paste for kao soi.

Which Brand of Curry Paste is the Best?

While I haven't tried all of the brands out there, these are the few Thai brands that I have tried and like: Maeploy (my go-to, but it's heavy on the salt), Aroy-D (vegan), and Namjai. See my full review of red curry paste here. Blue Elephant, available in the UK, is also pretty good.

I do not recommend Thai Kitchen as it is very weak. I would use it only if you're cooking for kids or people who cannot handle spice at all (cuz it is not spicy at all), and I would use double the amount the recipe calls for.

Authentic Thai Beef Massaman Curry

February 18, 2025 by Pailin Chongchitnant 26 Comments

Massaman curry is one of Thailand's most famous dishes, and for a good reason—it is one of the most delicious curries and many people's favorite Thai dish! This version uses melt-in-your-mouth braised beef short ribs that will be a stunner at any dinner.

What is Massaman Curry?

Massaman curry with beef is known in Thai as gaeng massaman neua แกงมัสมั่นเนื้อ. It's one of the two most popular types of massaman curries, the other one being massaman curry with chicken. It's a Thai-Muslim dish, which is why it is never made with pork in Thailand!

Massaman curry is different from other Thai curries in some significant ways. First, the curry paste. In addition to the standard Thai curry paste herbs like garlic, shallots and chilies, massaman paste also has a lot of dry spices such as cinnamon, star anise, nutmeg and cloves. By contrast, many other Thai curries such as green, red, or sour curries use mostly fresh herbs in the curry pastes. This is because of massaman's origins, which is believed to have been either influenced by Persian cuisine, or it may have come via the Malay people south of Thailand.

Massaman is also unique in that it is necessarily a braise. This means that it involves slowly and gently cooking large pieces of meat until fork tender and flavourful. Other Thai curries, though they can be a braise, more commonly involve quick-cooking proteins like bite-size pieces of meat or seafood.

The final point about massaman's uniqueness which I find very interesting is that it's a dish most people don't "mess" with. Meaning, for most other Thai curries, like green curry and red curry, people freely change up the proteins and vegetables and make all sorts of variations. But with massaman, people mostly stick to the classic components of braised meat, sweet or regular potatoes, onions, and peanuts!

Ingredients and Notes

Here are all the ingredients you need for massaman beef and important notes about them. For amounts, see the full recipe card below.

Beef short ribs. Though a bit of a splurge, short ribs are my absolute favourite cut for braising because the marbling in it keeps the meat moist and tender after hours of cooking. For something less expensive, you can also go with chuck. Try to go with something that is not too lean or your beef will be dry at the end.
Coconut milk.
Massaman curry paste. Store bought is totally fine, I recommend Aroy-D or Maeploy brands. You can also make your own massaman curry paste. If you cannot find store bought massaman paste but have red curry paste, you can make a "semi-homemade massaman paste" buy adding spices to store bought red curry paste. See the recipe for the semi-homemade paste in my Instant Pot massaman curry recipe as well as in my cookbook Sabai.
Fish sauce.
Palm sugar, chopped. Light brown sugar or granulated sugar also works. Read more about palm sugar here.
Tamarind paste. You can buy premade tamarind paste in a tub, sometimes labelled as "tamarind concentrate," but make sure it is from Thailand. Or make your own using tamarind pulp following this DIY tamarind paste recipe.
Yellow sweet potato or regular potato. If using sweet potatoes, yellow ones are denser and starchier than orange ones, so they work better in this curry. If using regular potatoes, you can use waxy or starchy ones, though I prefer waxy because they are less prone to falling apart if overcooked.
White or yellow onion.
Roasted peanuts, can omit if allergic.
Jasmine rice for serving

How to Make Beef Massaman Curry

Here's a bird's eye view of the steps. If it's your first time I highly recommend watching the video tutorial to ensure success. For the full instructions, see the recipe card below.

Process shots for making massaman beef curry steps 1-4

If using beef short ribs with bones, separate the bones from the meat but keep the bones.
Optional step: In the pot you'll use the make the curry, sear the beef in oil until browned on 2 sides. You'll need to do this in batches. Once done, pour out any excess oil and put the beef back into the pot along with the bones.
Add ½ cup of the coconut milk, 1 tablespoon of the curry paste, 1 tablespoon fish sauce, and top it up with just enough water to submerge. Simmer for 2 - 2.5 hours until fork tender. While you wait you can move on and make the curry sauce.
Once the beef is done, remove it from the cooking liquid. Discard the bones but keep the cooking liquid.

Process shots for making massaman beef curry steps 5-8

Bring ¾ cup of coconut milk to a boil then add the curry paste and stir to dissolve the paste.
Keep stirring over medium heat until the coconut oil starts sizzling out of the paste.
Add some of the remaining coconut milk and stir to dissolve the paste, then add the rest.
Add the cooked beef into the curry sauce.

Process shots for making massaman beef curry steps 9-12

Add the potatoes, onions, sugar, tamarind, fish sauce, and then top it up with just enough of the beef cooking liquid to keep everything submerged. (The remaining liquid you did not use you can use as a base for a tasty beef soup!)
Simmer for 10-15 minutes or until the potatoes are fork tender. Taste and adjust seasoning as needed.
Add the peanuts, if using.
Enjoy your super tender beef with jasmine rice!

Advance Prep Tips and Storage

Since massaman beef takes a few hours, there are lots of different ways to spread out the work to make serving day much easier! Here are a few other things you can do to spread out the work:

Braise the beef up to a few days ahead, then make the curry sauce and finish the curry on serving day. You can also cut up the onions and potatoes ahead of time so they're ready to go.
You can finish the whole curry ahead of time and simply reheat when ready to eat, and in fact it'll taste even better that way! However, be careful not to reheat for too long as the potatoes may over cook during the reheat.
If making your own curry paste, it can be made any time in advance and frozen until ready to use. You can add it to the pot directly from frozen.

Storage: Massaman curry will last in the fridge for one week. It's a great dish for meal prep!

FAQ

What can I use in massaman instead of beef?

The other popular protein is chicken thighs and/or drumsticks, bone in, see my massaman curry chicken recipe. You can also use lamb or any other stew-friendly beef. Though not typically done as it's a Muslim dish, you can theoretically use pork shoulder.

Can I make this vegetarian?

You can simply make the massaman curry sauce and substitute any vegetarian protein of your choice for the beef, or opt for a mushroom version. Use soy sauce instead of fish sauce. I also recommend trying frozen tofu as it as great ability to absorb flavour from the curry.

How spicy is massaman curry?

Massaman is not supposed to be a spicy curry, but it has a bit of a kick. In Thailand this dish can usually be enjoyed by kids. If using store bought curry paste, it should be quite mild, but if using store bought red curry paste to make a semi-homemade paste, it would be a little spicier as red curry paste tends to be spicier than massman.

How can I prep massaman curry in advance?

See above section for advance prep tips and storage.

Watch The Video Tutorial!

Tom Yum Fried Rice

October 16, 2015 by Pailin Chongchitnant 9 Comments

If you love the famous Thai soup Tom Yum Goong, you are going to LOVE tom yum fried rice. All the beloved flavours of lemongrass, galangal and makrut lime leaves are infused into this satisfying fried rice, and made perfect by a Thai-style fried egg on top.

a plate of tom yum fried rice with a shrimp on top

What is Tom Yum Fried Rice?

Tom yum fried rice is called kao pad tom yum ข้าวผัดต้มยำ in Thai. It's a modern dish born out of Thai people's love for tom yum goong, which is a spicy and sour shrimp soup infused with lemongrass, galangal and makrut lime leaves. We take all of the herbs and seasonings of tom yum soup and fold it into fried rice!

In Thailand we love the flavor of tom yum so much that we try to get it into all kinds of food. Aside from fried rice we also make tom yum spaghetti and even "dry" tom yum. Walk into a pizza chain in Thailand and you'll find tom yum pizza on the menu!

Watch The Full Video Tutorial!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

Tom Yum Paste

This is the sauce for the fried rice, but it also works as a general tom yum paste which you can use to add tom yum flavours into other things. Try adding it to stir fries or even pasta dishes!

Galangal. First thinly slice it into rounds, then chop each round finely so it'll be easier to turn into a paste.
Lemongrass, thinly sliced. We only need the bottom half of the lemongrass which is where the flavour is most concentrated.
Makrut lime leaves, aka kaffir lime leaves, very thinly julienned. If the center ribs are thick you can remove them.
Thai chilies, to taste. Add as few or as many as you can tolerate. You can also omit it altogether if you don't want it spicy at all.
Thai chili paste. This is called nam prik pao and it's a versatile and frequently used ingredient in a Thai kitchen. It's a sweet and savoury paste that is very mild, so no worries if you don't eat very spicy! Pantai and Maepranom are brands commonly available at Asian markets. My preference is for Maepranom, but Pantai is totally fine. You can also make your own Thai chili paste and it's not hard at all!
Fish sauce.
Soy sauce. Typically soy sauce isn't used in tom yum, but it is always used in fried rice so I'm keeping it here to give it that fried rice flavour.
Sugar.
Lime juice

The Fried Rice

Eggs for frying. This is optional but highly recommended!
Shrimp, peeled and deveined. I prefer medium to large ones. You can also use chicken instead, simply cut in bite-size pieces and marinate it a bit of fish sauce to give it some flavour.
Diced onion.
Chinese broccoli, stems thinly sliced, leaves roughly chopped
Cooked jasmine rice. It is very important that your rice is quite dry to begin with because there is a lot of sauce in this recipe. Day-old, refrigerated rice definitely helps, but the best thing to do is cook it with less water than normal. I recommend cooking jasmine rice using a ratio of 1 part rice to 1 part water, which will make rice that's a little drier than usual, but it will hydrate perfectly with the sauce.
Tomato, if it's super juicy I would remove the seeds to prevent the rice from becoming too wet. If the seeds are not super watery, you can leave them in.
Chopped Green onion and/or cilantro for garnish.

How to Make Tom Yum Fried Rice

Here's the bird's eye view of all the steps. If this is your first time, I highly recommend watching the video tutorial to ensure success, and the full instructions and ingredient amounts are in the recipe card below.

Process shots for making tom yum fried rice steps 1-4

In a mortar and pestle, pound the lemongrass, galangal, makrut lime leaves, and Thai chilies until fine.
Stir in all remaining tom yum paste ingredients.
Make fried eggs, if you wish. For Thai style fried eggs use plenty of oil and add the egg while the oil is very hot so you get browned crispy edges. You can fry eggs in the same wok you'll use to cook the rice, but if making many fried eggs it's best to use a skillet so you can fry multiple eggs at once.
In a wok, add enough oil to coat the bottom and sear the shrimp until they're halfway cooked. Flip and sear the other side until fully cooked. Remove from the wok.

Process shots for making tom yum fried rice steps 5-8

In the same wok over high heat, add more oil if needed, then add onion and saute until translucent. Add Chinese broccoli and toss briefly until the leaves are wilted slightly and turn bright green.
Add the rice and toss briefly to mix with the veggies, then pour the sauce over and toss until all grains are coated evenly in the sauce and the rice is dry.
Add the tomato and cooked shrimp, toss briefly just to mix, then turn off the heat and stir in green onions and/or cilantro.
Plate the fried rice, sprinkle with more green onion and/or cilantro if desired, and top with fried egg.

Recipe Card

Pandan Palm Sugar Dumplings (Kanom Ko)

December 13, 2024 by Pailin Chongchitnant 1 Comment

I grew up in Hat Yai, a small but bustling city in Southern Thailand with a rich food culture. While living there, my #1 favourite snack was something I have never seen anywhere else in Thailand. It was called kanom ko, a soft and chewy pandan infused dumplings, filled with a single piece of crunchy, caramelly palm sugar and tossed in grated coconut.

It always bought me so much joy, and after missing them for 30 years, I finally tried making them at home with surprising ease. I'm happy to share this rare part of Thai food culture with you - and by the way they're also naturally gluten free and vegan!

What is Kanom Ko ขนมโค?

A hand holding up one piece of kanom ko cut open to show the palm sugar filling inside.

Kanom ko ขนมโค are soft and chewy little marble-size dumplings made from glutinous rice flour flavoured with fresh pandan juice. They're filled with a crunchy piece of palm sugar, and tossed with salted grated coconut. If that sounds incredibly delicious, it's because they are!

Sometimes crunchy toasted mung beans are mixed in with the coconut for an extra crunch, but the one I grew up with did not have them. While they're quite rare in Thailand, a similar dessert exists in Singapore, Malaysia and Indonesia called ondeh ondeh or klepon.

During my search for these long lost childhood treats, I discovered that in Thailand it seems they are found only in Hat Yai. In fact, my searches led to only ONE vendor - an auntie who has been selling them for 40 years. (Though she doesn't seem like the same lady I bought from when I was a kid.)

They are always sold fresh, immediately after cooking as they're best eaten while still warm. Watching the vendor make these dumplings with impressive speed, while inhaling pandan-scented steam is such a joy.

Ingredients and Notes

Here are all the ingredients you'll need and important notes about them. As you can see it's a very simple dessert! For amounts, see the the full recipe card below.

Glutinous rice flour. Use glutinous rice flour from Thailand, and make sure the bag says "GLUTINOUS", as regular rice flour is completely different and cannot be substituted. Glutinous rice flour is made from sticky rice and it's what gives the dumplings a chewy, stretchy, mochi-like texture.
Pandan leaves. A key flavour of kanom ko. You can use fresh or frozen pandan leaves. Worst case, you can use pandan extract but the aroma won't be as good.
Palm sugar. You will need solid pucks of palm sugar as you will need to chop them into cubes. If the palm sugar you have has been open in your cupboard for a while, I recommend getting a fresh bag because fresher palm sugar are softer and easier to chop. Older palm sugar that has dried out can be very hard, and nearly impossible to cut.
Shredded coconut, unsweetened. In Thailand, we use freshly grated coconut, but if you can only find dried, you can simply rehydrate it with water.
Salt.

How to Make Sugar Dumplings (Kanom Ko)

Here's a bird's eye view of the process. The full instructions are in the recipe card below, and if this is your first time, I highly recommend watching the video tutorial to ensure success!

Blend pandan leaves with water until there are no more big chunks - do not over blend.
Strain the pandan juice through a fine mesh strainer, then discard the fibers.
Add the pandan juice to the glutinous rice flour, little by little, kneading the liquid in each time.
Once the dough starts to come together, switch to using a teaspoon to add the pandan juice to prevent adding too much liquid by accident.

Once all the dry flour has been kneaded in, add more pandan juice, ½ - 1 teaspoon at a time to create a softer dough - the goal is to get the dough to be as soft as possible while still being able to hold its shape. This should require roughly half of the pandan juice. If you've accidentally made it too wet, simply add more glutinous rice flour to bring it back.
Wrap or cover the dough and let it rest for about 30 minutes while you prep other things.
Cut the palm sugar into cubes. Start by chopping it into big chunks, letting whatever flakes off flake off, then take the chunks and cut/shave them down into roughly ¼-inch cubes (best to watch the video tutorial for this part).
You need to have about 50 pieces of sugar for this recipe, so I recommend lining them up in rows of 5 for easy counting.

Prepare the coconut by dissolving the salt in the hot water, then drizzle the salt water over the coconut until all has been absorbed. Spread it onto a plate with a bit of depth; such as a pie plate.
Bring a large pot of water to a boil, and meanwhile wrap the dumplings. Pinch off about a 4-g piece of dough (¾ teaspoon by volume) and press it down to flatten slightly. Place a piece of palm sugar onto it.
Bring the dough up around the sugar and seal the sugar completely.
Roll the dough between your hands briefly to make a ball.

Add half of the dumplings into the water, one at a time, and let them cook until they float; about 2 minutes.
Scoop them out with a wire skimmer and place them onto the coconut.
Roll/toss them in the coconut to fully coat. Take them out and repeat with the other half.
If all goes according to plan, the palm sugar should still be solid and crunchy in the middle. Enjoy while still warm!

3 Tips for The Best Kanom Ko Possible

These are quite easy and forgiving; so easy that Thai people even get kids involved for a family activity! But there are a couple of things to keep in mind for the best possible results.

Use a fresh bag of palm sugar for the easiest cutting. Palm sugar, like brown sugar, dries out after it's been open for a while. The drier the sugar, the harder it is to chop, till eventually it'll be impossible to chop.
Cook the dumplings as soon as you're done wrapping. Once the sugar comes into contact with the moist dough, the sugar will pull moisture from the dough and starts to dissolve. Let it dissolve long enough and you'll lose the crunchiness, and some liquid sugar may even leak out from between the seams.
So the wrapping isn't something you want to do ahead of time. In Thailand, vendors wrap each one and immediately throw it into the boiling water!
You want to eat the dumplings while warm, or within 2 hours of cooking. The best kanom ko is one that is warm, soft, and with the palm sugar still distinctly crunchy. While they are still really good after cooling to room temp, if you let them sit long enough, for the same reason as the point above, the sugar will dissolve and eventually lose the crunch. So eat them ASAP, but without burning your mouth 😉.
Make sure the sugar is completely sealed. The wrapping of kanom ko is very simple, and the only thing you need to make sure is that the sugar is not poking through the dough. When you cut the sugar, keeping it cube-shaped without any pointy ends will help prevent this. When you wrap, ensure the thickness of the dough is even all around so there are no thin points where the sugar can break through.

Advance Prep & Storage

As mentioned above, you want to wrap, cook and eat the dumplings all in one go for the best results. If serving these at a party, prep all the components ahead of time as per the tips below, and invite your friends to a dumpling wrapping party while you digest dinner! It's so much more fun when people participate in their meal!

Here's how you can prep the components in advance:

The palm sugar can be cut several days ahead and stored in an airtight container.
The dough can be made several hours ahead. You don't want to refrigerate the dough as that makes it stiff and harder to work with, but you can make it anytime on serving day, and let it sit at room temp until ready to use.
Rehydrate the coconut a few days ahead and keep in the fridge. Let it come to room temp before using.
Freezing dumplings: You can potentially wrap the dumplings and freeze them right away, without letting them touch so they don't stick together, then cook them directly from frozen. I have not personally tried this but I don't see why it would not work. Let me know if you try this!

Before you start, if this is your first time, be sure to watch the video tutorial to ensure success!

Like this recipe? You'd also love these!

See more Desserts & Sweets →

Pandan Sugar Dumplings (Kanom Ko)

By: Pailin Chongchitnant

An incredibly delicious, rare dessert from Southern Thailand. Chewy, mochi-like dumplings filled with crunchy palm sugar and tossed in coconut.

5 from 1 vote

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Prep Time 45

Cook Time 10

Course Dessert

Cuisine Thai

Servings servings

Ingredients

▢ 1 cup chopped pandan leaves
▢ 1 cup water
▢ 1 cup GLUTINOUS rice flour, NOT regular rice flour
▢ ¾ cup dried shredded coconut, unsweetened
▢ ¼ cup hot water
▢ ¼ teaspoon table salt
▢ 7 oz palm sugar pucks, you won’t use nearly this much, but you need to start out with more to get enough nice cubes from it

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Instructions

Make pandan juice by blending the pandan leaves with water just until there are no more large pieces - do not overblend or it'll be bitter. Then strain the liquid through a fine mesh strainer, discarding the fibers. You will need only about half of the pandan juice, but it’s hard to effectively blend an amount less than this, so you can freeze the rest for next time.
1 cup chopped pandan leaves, 1 cup water
To make the dough, place the glutinous rice flour into a mixing bowl. Gradually add the pandan juice little by little, mixing with your hand after each addition, until you have a smooth and soft dough that doesn’t stick to your hands and no dry flour is left - you should need about half of the juice.
Once all the dry flour is gone, knead in a bit more pandan juice ½ - 1 teaspoon at a time to increase the moisture content for maximally soft dumplings. The goal is to have the softest possible dough that can still hold its shape. If you’ve accidentally made it too wet, simply knead in more glutinous rice flour to bring it back.
Allow the dough to rest for 30 minutes, covered or wrapped so it doesn’t dry out. Meanwhile, prep the coconut and palm sugar.
1 cup GLUTINOUS rice flour
For the coconut: Dissolve the salt in the hot water. Place the shredded coconut in a small bowl, then drizzle the salt water over and mix well until all the water has been absorbed. Spread the coconut onto a pie plate or a plate with a bit of depth; you’ll be placing the cooked dumplings on here.
¼ cup hot water, ¼ teaspoon table salt, ¾ cup dried shredded coconut
Cut the palm sugar (best to see video tutorial for this part): Use a sturdy chef’s knife to chop the palm sugar first into big chunks, then take the chunks and cut them down into roughly ¼-inch cube-ish pieces. Much of the palm sugar will flake off into small bits that you can’t use; this is fine, just save them for your cooking. You need to end up with about 50 pieces of palm sugar cubes for this recipe.
Tip: While the sugar pieces don’t need to be perfect cubes, you want to trim off any long, sharp points that stick out as this can poke through the dough.
7 oz palm sugar pucks
Bring a large pot of water to a boil while you wrap the dumplings.
To wrap the dumplings (also best to see the video for this part), pinch off about ¾ teaspoon worth of dough (4 g) and press it down to flatten with your fingers so it’s between ⅛ - ¼ inch thick. Place one palm sugar cube inside and bring the dough up to wrap the sugar. Once the sugar is completely sealed, roll the dumpling between your palms briefly to make little balls. Make sure the palm sugar isn’t poking out through the dough. Place finished dumplings on a plate.
Once the water is boiling, add about half of the dumplings, one at a time, into the boiling water (adding 1 at a time ensures they don’t stick together). Let the dumplings cook until they float to the surface; about 2 minutes.
Once they float, use a wire skimmer to fish them out, shake off the excess water and place them directly onto the coconut. Roll the dumplings around in the coconut and/or toss with a spoon to coat them, then take them out onto a serving plate. Repeat with the remaining dumplings.
Ideally you want to serve these while warm, or at least within 2 hours of making them. If you let them sit for a long time the palm sugar inside will dissolve into liquid, and you won't have that crunchiness that I think is the highlight of this treat. Do not refrigerate. See more in the Tips section in the blog post.

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The Best Thai Red Curry Paste - A Review

January 6, 2023 by Pailin Chongchitnant 37 Comments

After over a decade of teaching Thai cooking, one question comes up again and again: "What is the best brand of Thai curry paste?" Because let's face it, most of us, Thai people and restaurants included, are not going to make it from scratch. PS. If you DO want to make your own, I have several recipes on this site.

While my go-to store-bought paste has been Mae Ploy for years, and I have used many other brands in the past, I've never really compared them side by side or paid close attention to the subtle differences. So, to really find out what is the best brand (at least according to me), a blind taste test is called for.

More of a video person? Watch the Curry Paste Tasting Video here, complete with my live reaction!

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How I Chose the Brands for Review

I chose red curry paste for our test because it's the most basic, it's the most commonly available, and it's used in the majority of Thai dishes that use curry paste on my site. More importantly, every brand has a version of red curry paste.

There are a large variety of brands out there, and it’s impossible for me to taste test them all, so I had to narrow it down to a manageable number and here’s how I made the choice.

I chose only brands that are commonly available outside of Thailand; so nothing obscure, local, or specific to Thailand, the US or Canada.
I chose only brands that have been around for a long time and have a good reputation; so they’re all coming in with a certain amount of cred. New brands are popping up all the time, but I wanted ones that have at least passed the test of time.
I chose ones that have all the expected ingredients for a red curry paste. I also checked that they don't have any chemical additives, because a good curry paste should just be a mix of real food ingredients.

Our 5 Contenders

With the above guidelines, I arrived at these 5:

Most common brands of Thai red curry paste on the market.

Maeploy - my current go-to brand. It does contain shrimp paste, which is traditional, but if you’re vegan this one is out by default.
Aroy-D - another brand that I use quite often cuz it’s widely available; and if Mae Ploy isn't available this is the one I get. They also make my go-to coconut milk.
Maesri - the only brand that comes in a can, and also the only one with sugar in the ingredient list.
Namjai - another one in our lineup that contains shrimp paste.
Thai Kitchen - not a brand I often see at Asian grocery stores, but by far the most common one available in the “international aisle” at non-Asian grocery stores worldwide. So on this list, it's probably the one that the largest number of people have access to. (Sidenote: It is a McKormick brand, but it is made in Thailand.)

Where to buy these curry pastes in your city? Your local Asian grocer will surely have at least one of these, check out our map of Asian grocery stores to locate one near you!

A little background on Thai curry paste

At the basic level, Thai curry paste is simply a mixture of ground herbs and spices - and there are tons of varieties: red, green, yellow, massaman, panang, etc. They're also used in many dishes beyond Thai curries, such as this cauliflower stir fry and Thai fish cakes.

For each type of paste, there’s a basic expectation of what it should taste like; but like any recipe, everyone has their own specific formula, hence all these brands.

If you want to learn more about curry pastes, I highly suggest watching my curry paste 101 video where I go more in depth into what it is, and how to use, store, etc. Also, to explore other ways to use curry paste, here are 5 ways to use curry paste beside making a curry.

But what is a Thai curry paste anyway?

Thai curry pastes are basically a mix of ground fresh herbs and spices. The most common curry paste ingredients are: chiles, garlic, shallots, lemongrass, galangal, cilantro root (coriander root), kaffir lime zest, white peppercorns. Shrimp paste is always added to curry paste in Thailand, though many exported brands omit this to make it vegan and allergy friendly.

The above are included in most curry pastes, and then other ingredients are added depending on the type of curry. For example: yellow curry paste contains curry powder and turmeric, panang curry paste has cumin seeds and coriander seeds, massaman curry paste has a whole truckload of dry spices, and green curry paste uses fresh green chiles.

Curry Paste Tasting Video - Live Reaction

The results are written out below, but for the full experience watch the video for my live reaction and detailed review!

And the best Thai red curry paste is...

Our first test involves making a basic Thai curry sauce following the exact same recipe. The process is shown in the video above, but ingredients added include coconut milk, water, and just a little sugar. I’m not seasoning them with fish sauce for this because most curry pastes already come with quite a bit of salt, and without any meat or veggies any fish sauce added would make at least some of these unpalatably salty.

5 bowls of red curry sauce — 5 curry sauces to be blind tasted and ranked.

The Ranking

Mae Ploy: Came out on top. It has a strong flavour, good level of spice, and has the most umami.
Namjai: A near-tie to Mae Ploy. It has a redder colour (if that matters to you) and a slightly milder shrimp paste flavor.
Aroy-D: By far the best of all 3 vegan options. Also a very close runner up to my top 2. *The Aroy-D curry paste I get contains no shrimp paste, however, a viewer has commented that he has seen a version that lists "shrimp powder" on the ingredient list. I don't know if that's an old formula, but it's worth double checking before buying if you don't eat shrimp.
Maesri: Significantly weaker flavour than the top 3, but has good flavour. It is also less salty which may be a positive for those watching your salt intake. If using this brand, I would use more of it than the 3 above.
Thai Kitchen: The weakest flavour in the group by a long shot. It is not spicy at all (so kid friendly). In this standardized test the curry sauce was too diluted to even determine how good the flavour was.

Test #2: Is the worst at least workable?

So the bad news is that the most widely available paste is also our worst performing one. But in real life, we don't use a standardized recipe and we can do more with our dishes. So if I do everything I can to make it reach its full potential - use more paste, add more seasonings - can the worst come close to our best curry paste?

So I took our top and bottom picks, Mae Ploy and Thai Kitchen, and made a full curry. It's a basic red curry recipe with bamboo shoots, chicken breast, and Thai basil. I doubled up the paste for Thai Kitchen, and had to add significantly more fish sauce than Mae Ploy to bring it up to the optimal seasoning level.

PS. This happens to be a great "quick curry" recipe, and you can even add makrut (kaffir) lime leaves and bell peppers for a little more pizazz. Here it is: Quick red curry chicken recipe.

I then tasted the two curries with jasmine rice, because Thai curry is always served with rice. And here are the results:

Mae Ploy is still better. It delivers good flavour and a good level of spiciness that I would call a "crowd pleaser level" - not too hot, but not disappointing for Thai food. Thai Kitchen, with double the amount of paste, has a thicker curry sauce, but still delivers weaker flavours. There is essentially NO spiciness to speak of, and indeed this would be great for kids or your meat-and-potatoes-only friends.

Does Thai Kitchen make a curry I would enjoy? As a Thai person, I find it a little unsatisfying, but I wouldn't call it a bad meal. For kids, people sensitive to spice, or someone completely uninitiated to spicy cuisines, this might be a great first step. And you know what, that's probably the audience they're making this paste for.

The Takeaways

The main takeaway is that there is a huge range between brands of store-bought curry paste. When following recipes, unless you copy the brand that was used by the recipe writer, you cannot assume that you will get a result that is even close to what they got. So you have to use your judgment and be prepared to adjust as needed, (which is something you should do whenever you cook anything anyway.)

For my recipes, I'm either using Mae Ploy or Aroy-D in my tests, both of which are very similar. If you're using Namjai it will also be similar enough that no adjustments should be necessary.

My Final Recommendations

For most people, I recommend going with one of the top 3: Mae Ploy, Namjai or Aroy-D. They came close enough that you can't go wrong with any of them. But if you're vegan or allergic to shrimp, then Aroy-D would be your only good option.

Maesri is a paste with a good flavour base, but it is significantly weaker than the top 3, and would require a larger amount of paste. If you're sensitive to salt and can handle just a little spice, this is what I would use so that you have room to add more paste without fearing that it would become too salty or spicy.

Thai Kitchen I would use only if this were my only choice. I would also add more chilies, more shrimp paste, and would use a LOT of it, like...the whole jar for a 4-serving curry (which makes it also the most expensive one in this lineup). If I'm cooking for kids or people who cannot handle any spiciness at all, then Thai Kitchen would be a safe choice.

What About Other Kinds of Curry Paste?

Though we did not test other kinds of curry pastes (yellow, green, etc.), I have used them in the past and I am quite certain that the results would not be all that different. The top 3 might switch positions a bit (and it's worth noting that Mae Ploy yellow curry paste doesn't contain shrimp paste), but I highly doubt that the bottom 2 would be different.

This is because the main difference is not in the subtle flavours, but rather the potency of the paste, which I'm assuming should be consistent within each brand.

Ready to Cook? Here are some Thai curry recipes to get you started

Gai Lan Oyster Sauce Stir-Fry

February 3, 2024 by Pailin Chongchitnant 41 Comments

Could greens really be this good?? Every time I eat this gai lan stir fry I am surprised how much I am enjoying a plate of green vegetables considering I am not really a vegetable person to start. The combination of gai lan (aka Chinese broccoli) and savoury oyster sauce is a match made in heaven and a classic for a reason. This is a go-to veggie dish in my house because it is fast, simple, uses simple ingredients, and it goes well with just about any meal, Thai or not!

What is Gai Lan Oyster Sauce Stir Fry?

You might be familiar with a Chinese restaurant dish with long stems of steamed gai lan on a plate with oyster sauce drizzled on top, and this is a similar idea except BETTER! It's all cut up so you don't have to try to eat whole stems of gai lan while trying to be graceful about it (which is not possible anyway).

And because it's stir-fried, the flavours of the sauce are absorbed into the vegetables making them extra flavourful. Not the mention the soft, chunky garlic pieces, those are the cherry on the sundae!

In Thai this dish is called kana pad namman hoi คะน้าผัดน้ำมันหอย and it's a very common vegetable side dish people cook at home because it is so easy and delicious.

Ingredients and Notes

Here are all the ingredients you need with important notes about them. For amounts, see the recipe card below.

Chinese broccoli aka gai lan. If you have a choice, choose smaller gai lan for this recipe. Large, mature gai lan tend are tougher and more bitter while younger ones are more tender and not bitter. Some Chinese grocery stores offer both larger and smaller ones so be sure to look carerfully. If not available, you can substitute broccolini instead. If using broccolini, cut into 2-inch pieces, and to ensure tenderness you may want to peel the bottom half of the stems.
Garlic
Thai chilies, optional. Only if you want to make it spicy.
Oyster sauce. Use good quality oyster sauce for this if you can as it is the main ingredient. See my post here on how to choose good oyster sauce.
Soy sauce. I use Thai soy sauce for this, but any kind of soy sauce will work. See types of sauce sauce explained.
Sugar. Just a little bit to balance the saltiness.
Ground white or black pepper, or to taste
Jasmine rice for serving, as is typical for a Thai meal, though this would make a good side veg for just about any meal!

How to Make Gai Lan Oyster Sauce Stir Fry

Here's a bird's eye view of all the steps. If this is your first time, I recommend watching the video tutorial to ensure success!

Slice thicker gai lan stems on a sharp diagonal. For thinner stems, cut into 1-2 inch pieces.
Cut the leaves into roughly 2" chunks, dividing wider leaves in half if needed, keep the leaves and stems separated.
Combine the oyster sauce, soy sauce, water and sugar; stir to dissolve the sugar completely.
Pound the garlic until broken into chunks, alternately smash them with the side of your knife and roughly chop.

In a wok, cook the garlic over medium low heat until smallest bits turn golden.
Add the stems and cook for about a minute.
Add the leaves, the sauce mixture and the white pepper and turn the heat up to high. Toss for about 30 seconds or just until the leaves are wilted.
Once the leaves look wilted but not totally collapsed, turn off the heat and plate immediately. Do not overcook as the leaves can become chewy; you want the leaves to still have some freshness and volume to them when you turn off the heat as they will continue to wilt on the plate.

Pro tip: Preventing Chewy Gai Lan

Chinese broccoli, especially older ones, can be chewy, but this isn't a problem if you know how to deal with them. As shown in the video, you want to make sure you slice any thick stems thinly (on a diagonal so you still get nice large pieces) and then you won't need to peel the stems as some people do to avoid the toughness.

For the leaves, make sure you only cook them until they're wilted but have not totally collapsed; they should still have some volume and freshness to them. Once this happens, remove them from the pan immediately. Cooking gai lan for a long time can make leaves clumpy and chewy.

Also, remember to choose smaller, younger gai lan when you're at the store if possible!

Watch The Full Video Tutorial!

Recipe Card

Ultimate Guide to Essential Thai Ingredients

January 24, 2025 by Pailin Chongchitnant 21 Comments

There is nothing more important to Thai cooking than a solid understanding of Thai ingredients. After all, ingredients are the foundational building blocks of Thai cuisine! I always say that Thai cooking is not hard, it only feels hard because the ingredients are unfamiliar. And that's an easy problem to fix!

a group of Thai ingredients — Essential Thai ingredients

This article and the accompanying video will give you an overview of the most important ingredients in Thai cuisine. For many of these ingredients there are also dedicated posts that dive further into the minute details; but this post should provide plenty of information for you to start cooking Thai food with more confidence.

Video: The Minimum Thai Pantry - 10 Essential Thai Ingredients (+5 Bonus!)

The list of ingredients below may seem like a lot, but you don't need to stock everything here to be able to cook Thai food regularly! This video goes over the list of what 10 most frequently used Thai ingredients that you can keep in your pantry, and why I have chosen them. I also included 5 bonus ingredients at the end if you want to expand the repertoire of your Thai dishes. With these ingredients in your pantry, you can cook most of my recipes!

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I've divided the ingredients into functional categories: salty, sour, sweet, herbs and spices, and dry goods.

The Salty

Thai cuisine employs a number of different salty sauces in our cooking. Here they are listed roughly in order of how often they are used for the average Thai person.

FISH SAUCE | NAM PLA | น้ำปลา

a row of 5 fish sauce bottles with small bowls of fish sauce in front of them — I tasted 5 different fish sauces on the market.

Fish sauce is a must-have in any Thai home. Made from fermented anchovies and salt, this pungent amber liquid adds a sharp saltiness and a punch of umami that is an iconic characteristic of many Thai dishes, such as salads, curries, stir fries, and if you want to cook pad thai, fish sauce is necessary!

I have a detailed post about how to choose a good fish sauce and recommended brands in my Ultimate Fish Sauce Guide, but briefly, look for brands only contains anchovies, salt, and sugar (though sugar is not a required). Squid and Megachef are classic, good-quality Thai fish sauce brands that are inexpensive, easy to find, and perfect for everyday cooking.

STORAGE: Fish sauce will not spoil at room temp even after opening because it's so salty. However, the flavour deteriorates over time, so unless you're a daily user like Thai people, keeping it in the fridge will preserve the flavour for longer.

SUBSTITUTIONS: If you’re vegetarian, the easiest thing (and what I do for vegan friends) is substitute soy sauce in equal amounts, or sometimes I do a combination of soy sauce and Golden Mountain Sauce (see below). Larger Asian markets do sell vegan fish sauce, but some of them can be rather awful.

Having said that, I have sampled a decent version labeled “premium pineapple-made vegetarian fish sauce” from Vietnam. Also check online sources from time to time, as there are a few new products on the market that have had some good reviews.

OYSTER SAUCE | NAM MUN HOI | น้ำมันหอย

Oyster sauce is the queen of stir-fry sauces. Imagine a combination of the briny flavors of oysters, the umami of soy sauce, and a subtle sweetness—that’s the flavor of oyster sauce. A common Thai brand is Maekrua, but the widely available Lee Kum Kee is also great for Thai cooking. If you're on a budget, Panda Brand, which is also a Lee Kum Kee brand, is cheaper and is what most takeout restaurants use.

Oyster sauce quality varies significantly though, with the better ones containing more “oyster extract” (which is the oyster poaching liquid). Better ones also tend to be more expensive. For a deep dive, see my post What is Oyster Sauce and Which is The Best One? where I tasted the four oyster sauces in the pic above.

STORAGE: Keep open oyster sauce in the fridge as it can get moldy at room temp over time.

SUBSTITUTIONS: You can find vegetarian oyster sauce at Asian markets, but it won't say "vegetarian oyster sauce" on the label. Look for vegetarian stir fry sauce by Lee Kum Kee.

SOY SAUCE | SEE EW KAO | ซีอิ๊วขาว

Thai Healthy Boy Brand regular soy sauce is labeled as "thin soy sauce". You might also see Healthy Boy Brand Mushroom Soy Sauce which can also be used as a regular soy sauce.

You probably have Japanese or Chinese soy sauce in your kitchen already, and they can be used for Thai cooking, but Thai soy sauce does taste different. Compared to Chinese or Japanese soy sauces, ours is a little lighter in both color and body and has a distinctly different aroma and flavor.

Healthy Boy is a classic brand available at many Asian markets; look for a bottle labeled “thin soy sauce” (yellow label) or “mushroom soy sauce” (brown label); these are two varieties of Thai soy sauce. The mushroom version is the one I prefer, though either will work in your recipes just fine. For a deep dive, see Types of Soy Sauces Explained.

STORAGE: Soy sauce will not spoil at room temp, but keeping it in the fridge once opened, will preserve the flavour for longer.

SUBSTITUTIONS: If you cannot find Thai soy sauce, you can use your favourite Japanese soy sauce. A 1:1 substitution will still result in a tasty dish.

GOLDEN MOUNTAIN SAUCE (Thai Seasoning Sauce) | SAUCE PROONG ROHT | ซอสปรุงรส

Yes, these are all seasoning sauces technically, but there is a specific type of sauce that we literally call “seasoning sauce.” I commonly refer to this as Golden Mountain Sauce because it is the most common brand available outside of Thailand.

It is actually a type of soy sauce, but with a different character; it is a bit richer and darker than Thai soy sauce and has a very similar flavour to Maggi Seasoning. We usually use Golden Mountain in combination with soy sauce in order to create a more complex flavour than soy sauce alone. We also love to drizzle it on eggs!

STORAGE: Because this is a type of soy sauce, you can store it in the same way. It will not spoil at room temp, but keeping it in the fridge once opened, will preserve the flavour for longer.

SUBSTITUTIONS: This is not an essential ingredient to stock, and wherever it is called for you can use an equal amount of soy sauce instead. However, if you have Maggi Seasoning or Bragg Liquid Aminos, they do taste quite similar, and these will be your best option.

BLACK SOY SAUCE | SEE EW DUM | ซีอิ๊วดำ

Two popular brands of Thai black soy sauce.

Black soy sauce is a nice-to-have ingredient but not essential because it’s not usually integral to the dish. Think soy sauce mixed with molasses - it’s thick, mildly salty, a little sweet, and very dark. It’s used mainly to add a dark brown color and a touch of richer flavor. Whenever you see a Thai dish with a very dark color, such as some dark soup broths or stir-fries, it’s probably see ew dum in action.

Black soy sauce brands vary significantly in terms of how dark they are, so in my recipes I always give a range and you should always start with the smaller amount. Healthy Boy brand and Dragonfly brand (my preference) are two popular Thai black soy sauces, but Healthy Boy is much darker and less is required for the same colour.

For a deeper dive, see Types of Soy Sauces Explained.

STORAGE: Though I haven't personally seen black soy sauce gone bad at room temp, because it is not as salty as fish sauce or soy sauce, I like to keep it in the fridge just in case it gets mold.

SUBSTITUTIONS: You can substitute Chinese dark soy sauce, which will give you the dark color, but it tends to be saltier; so if using more than ½ teaspoon or so in the recipe, you want to cut back on other salty ingredients you’re adding.

FERMENTED SOYBEAN PASTE | TAO JIEW | เต้าเจี้ยว

Tao jiew is the Thai version of miso, but with a pourable consistency and some whole soybeans are still visible. It’s very salty, with an edge of acidity, and its aroma is slightly different from that of Japanese miso. It’s not used often, but when it is, it is important to the character of that dish. Healthy Boy soybean paste is the most popular brand of tao jiew outside Thailand.

STORAGE: Once open, keep in the fridge.

SUBSTITUTIONS: You can substitute Japanese miso or Korean doenjang in roughly equal amounts, then thin it out with a bit of water to achieve a similar consistency. Be prepared to taste and adjust for saltiness.

FERMENTED SHRIMP PASTE | GAPI | กะปิ

a jar of Thai shrimp paste, open and closed

This salty, purplish-gray paste made from fermented small shrimp (or sometimes krill) is the epitome of "funky" and is used all over Southeast Asia. It’s one of those things that tastes better than it smells. It has lovers and haters. I am a proud lover of shrimp paste.

You may have eaten shrimp paste without knowing it, because most Thai curry pastes contain it in small amounts. You can buy Thai shrimp paste in a plastic tub, or the Malaysian type in a plastic-wrapped brick called belacan.

STORAGE: Refrigerate after opening, but keep it tightly sealed and maybe even in a bag to prevent the smell from "perfuming" your fridge!

SUBSTITUTIONS: Where shrimp paste is used in small amounts, such as in curry pastes, you can omit it and add extra fish sauce instead. If omitting because you are vegan, substitute an equal amount of miso paste.

Note: Do not confuse this with a product called "shrimp paste in soybean oil" which is an orange paste in a glass jar. That is made from shrimp tomalley cooked with herbs and seasonings. It’s delicious added to fried rice and stir-fries, but it is not fermented and cannot be used as a substitute for gapi.

The Sour

Sour is an extremely important component in Thai cuisine. Every cuisine uses acids in their cooking in some manner, but I can't think of any other cuisine that uses it to the extent that we do. Here are two main acidic ingredients of Thai cuisine.

LIMES | MANAO | มะนาว

Limes are used when we want a bright, fresh-tasting acidity, such as in salads. Freshly squeezed lime juice has the best flavor, though I have found that crystallized lime powder (True Lime brand) is a great substitute in a pinch.

Do not use bottled, shelf-stable lime juice, especially in Thai salads where it is a main dressing ingredient, as it can be slightly bitter and doesn’t have as much of the lovely citrus flavor. Choose limes that have smooth, shiny skins, which indicate a juicy lime.

TAMARIND PASTE | NAM MAKAAM PIAK | น้ำมะขามเปียก

Compared to lime, tamarind has a richer, sweeter flavour, is less sour and is usually used in hot cooked dishes. I have a detailed post all about tamarind that you can read if you're interested about what the fruit is and how we use it in Thailand.

The tamarind that we use in Thai cooking, what I call "tamarind paste," is the pulp mixed with water until it has a pourable consistency. I do prefer making tamarind paste myself from pulp, and here's a tutorial for how to make your own tamarind paste and it is pretty easy. But you can buy prepared Thai tamarind paste in plastic tubs or glass jars, often labeled “tamarind concentrate”.

Note: ALWAYS use tamarind from Thailand when you are making Thai recipes. Do not get Indian tamarind products for my recipes as it is a very different, and much more potent product. It is extremely thick, sticky, and much more sour than what we use in Thailand.

STORAGE: Liquid tamarind paste will last in the fridge for a few months after opening, but you can also freeze it in ice cubes if you don't use often. Tamarind pulp lasts indefinitely in the fridge.

SUBSTITUTIONS: It really depends on what you're using it in. If it's added in small quantities just as an acid to brighten up the flavour of a dish, you can substitute lime or lemon juice. But if it is the main flavour of the dish, such as in pad thai or tamarind shrimp, there really is no good substitute for it that won't change the flavour significantly.

The Sweet

Sweetness is an important part of Thai cuisine because it is used to balance the salty, acidic, and spicy elements of our dishes. Many Thai restaurants overseas overly sweeten their foods in the attempt to please the Western palate, so don't use that as a guide. Your Thai food should never be cloyingly sweet!

PALM SUGAR | NAM TAAN PEEP | น้ำตาลปี๊ป

A puck of palm sugar with some already chopped

Palm sugar is the traditional Thai sweetener, used before granulated sugar became available. To be clear, nowadays we use good old white granulated sugar A LOT in Thai cuisine. So don't feel like you always need to use palm sugar, especially in recipes where it is used in small amounts. But there are times when the flavour of palm sugar is important to the dish.

Palm sugar is made by reducing and caramelizing the nectar from the flowers of either the coconut palm or the toddy palm. It has a gorgeous butterscotch flavor that is tasty enough to be candy. "Coconut sugar" is a type of palm sugar, but granulated coconut sugar that's sold in non-Asian stores undergo different processing and does not taste the same as Thai palm sugar.

Palm sugar from different countries also don't taste the same as Thai palm sugar due to different processing, so use palm sugar from Thailand to ensure the right flavour. For a palm sugar deep dive, see my ultimate guide to palm sugar.

If your palm sugar comes in a solid puck, shave it with a large chef's knife, then finely chop the shavings. If your palm sugar comes in a tub and is a soft paste, you can simply spoon it out. If your soft palm sugar has hardened, heat it up in the microwave briefly to soften, and then spoon it out while still warm.

Measuring palm sugar for my recipes: My recipes are tested using solid pucks of palm sugar that have been finely chopped and then tightly packed into measuring spoons. One tablespoon of finely chopped, packed palm sugar weighs about 12-13 g, so if using soft paste type palm sugar, use the weight measurement as it t packs a measuring spoon more fully than chopped palm sugar.

Note: All palm sugar sold outside Thailand is mixed with granulated sugar, so the key is to find one that has the least amount of granulated sugar added because it'll have the most flavour. The only way to know is to taste, unfortunately, the labels will usually claim it is 100% palm sugar (100% not true) or it won't indicate the ratio.

Herbs & Spices

Here's a list of some of our core herbs and spices, some of which you may not be familiar with. There are obviously more than I'm showing here, but these are the most important and most commonly used ones.

GALANGAL | KHA | ข่า

The key ingredient of the iconic soup tom kha gai, galangal is a firm rhizome whose aroma is very much like that of a lush pine forest. It’s cooling, calming, and refreshing. Although it looks like ginger, and many people will say that you can use ginger as a substitute, I insist that you don’t do this. Not if you expect it to have a similar flavor, anyway!

There are two common uses of galangal: pounded into curry pastes, and sliced into rounds for infusing into soups such as tom yum soup. While not done as often, it can also be finely chopped and added to salads or stir fries.

Galangal freezes very well. Slice it into thin rounds and freeze in a single layer on a tray lined with plastic wrap before storing in a freezer bag.

For a deeper dive see my ultimate guide to galangal.

SUBSTITUTIONS: If you can't find fresh galangal, try looking first for frozen which will work just as well. Your second choice would be dried pieces of galangal which can work in soups, but not ideal if you're trying to grind it into a curry paste as it's very tough. I don't suggest using powdered galangal.

LEMONGRASS | TAKRAI | ตะไคร้

lemongrass stalks and some cut up pieces

Lemongrass has a citrusy aroma but without the sour taste. It’s as core to Thai cuisine as garlic is to Italian cuisine. Lemongrass can be bruised and infused into soups, like a cinnamon stick might be, or finely chopped and added to salads, dips, or stir-fries. It’s also a key ingredient in many curry pastes.

I use only the bottom half of lemongrass because the flavor gets weaker at the top. I freeze the tops for making stock, or if making soup such as tom yum soup or tom kha gai where the lemongrass is added to infuse and is then discarded, there is no harm in also adding the tops as some bonus flavour. You don't want to cook only with the top half. For a deeper dive see my ultimate guide to lemongrass.

STORAGE: Lemongrass freezes well. I cut it into 2- to 3-inch long pieces before freezing for ease of use. You can also buy stalks of lemongrass already frozen.

SUBSTITUTIONS: If you can't find fresh lemongrass, try looking first for frozen. Your second choice would be dried pieces of lemongrass which can work in soups, but not ideal if you're trying to grind it into a curry paste as they're very tough. I don't suggest using powdered lemongrass.

MAKRUT LIME LEAVES | BAI MAGROOD | ใบมะกรูด

Makrut limes and makrut lime leaves — Makrut lime leaves and makrut limes. The leaves are used often in Thai cooking, and the lime zest is sometimes used to make curry paste, but the lime juice is never used because there is not much of it and it can be bitter.

Previously called kaffir lime leaves, these thick, sturdy leaves smell like the grassier sister of lime zest. It’s all aroma, though, as makrut lime leaves don’t impart any of the sour taste you might expect from something with such a citrusy fragrance.

Makrut lime leaves are extremely versatile. They can be roughly torn and infused into soups and broths, or finely julienned and added to just about anything you can imagine. Make sure those juliennes are really fine though, as these leaves are tough, and too-big juliennes can leave you feeling like you’ve got a piece of hay stuck in your teeth.

We do not generally use the juice of makrut limes, of which there isn’t much anyway, though the zest is often used in curry pastes. Look for frozen leaves if you can’t find fresh; if not available, look for dried. For a deeper dive, see my ultimate guide to makrut lime leaves.

STORAGE: Makrut lime leaves freeze like a dream. Simply put them into a freezer bag and press as much air out as possible.

SUBSTITUTIONS: If you can't find fresh makrut lime leaves, try looking first for frozen which will work just as well. Your second choice would be dried whole leaves which can work in soups and curries where it'll have a chance to rehydrate in the dish.

THAI BASIL | HORAPA | โหระพา

Fragrant and floral, Thai basil adds so much complexity to stir-fries and curries. It is quite widely available these days in Asian markets; and if not, it is also quite easy to grow in N. America in the summertime.

STORAGE: I keep my basil stems in a glass of water, loosely covered with a plastic bag on the counter. Remove the bag to air out excess moisture and change out the water every day, ideally, or as often as you remember. If you find that your basil stems have rooted in the water, you can plant them once the roots are at least an inch long.

SUBSTITUTIONS: You can use Italian basil instead.

HOLY BASIL | GAPRAO | กะเพรา

Holy basil is technically pronounced ga-prao, but it is very commonly mispronounced by Thai people, so you often see it written in various ways with the R in the first syllable: gra pao, kra pao, or krapow.

A little more peppery than the sweet scent of Thai basil, holy basil goes well with dishes that are intensely spicy and is the star of the popular pad kra pao. It is very difficult to find outside of Thailand, even for me, and I no longer have convenient access to it. So don't be surprised if it's not available to you.

It is also notoriously difficult to grow in N. America because it requires hot temperatures to thrive, and few places have such a climate both day AND night, for a long enough time.

SUBSTITUTIONS: Most Thai restaurants use Thai basil instead, but I find that Italian basil better approximates the flavour of holy basil and is my substitute of choice.

FRESH CHILIES | PRIK | พริก

To add spiciness in our dishes, we most often use small and super-spicy bird’s eye chilies, or prik kee noo. In North America, you can find these sold as “Thai chilies,” and they can be found red (ripe) or green (underripe).

We also use larger, milder chilies to add color and chili flavor without heat, and for this we turn to spur chilies, or prik chee fa. These are not easy to find, but you can substitute any other mild red pepper you can find; even red bell pepper will do in a pinch.

STORAGE: All chilies can be frozen and they'll last basically forever. Freeze them whole in a freezer bag and use them without thawing or they will turn mushy and become harder to chop.

SUBSTITUTIONS: You can use any kind of hot peppers that are available to you to replace the heat of Thai chilies. If large, mild fresh chilies are called for, you can also use any type that's available to you; worst case, red bell pepper will be fine.

DRIED CHILIES | PRIK HAENG | พริกแห้ง

We use two major types of dried chilies: small (spicy) and large (mild). Don’t get too hung up on which specific varieties you need, because fortunately most dried chilies have a similar-enough flavor that they can be substituted for one another in Thai recipes, but you do want to be aware of the heat levels, which vary greatly.

Spicy, small dried chilies are used to add heat to curry pastes, and we also roast and grind them up into chili flakes, which can be added to just about anything. In Thailand we use dried bird's eye chilies. In the West, the generic no-name dried chilies you can usually find at Chinese grocery stores, as well as Mexican chiles de árbol, are great for this purpose, and they are not too hot.

Large, mild dried chilies are most often used in curry paste because we want to maximize the bright red color and chili flavor without making the curry too spicy. The Thai variety, prik chee fa, is essentially impossible to source, but dried guajillo or puya peppers are perfect substitutes. You can find them anywhere Latin American groceries are sold. You can also use Korean gochugaru pepper flakes instead.

STORAGE: Keep dried chilies in a cool dry place. If you live in a warm, humid place, I recommend freezing dried chilies to prevent mold.

PANDAN LEAF | BAI TOEY | ใบเตย

This aromatic, long, blade-shaped leaf is the star of Thai desserts because its floral aroma pairs fantastically with coconut. Most commonly, we simmer the leaf in liquid to infuse its fragrance, though it can be blended with water and strained when its natural green color is also desired. In stores, they can sometimes be labelled as screwpine leaves or lá dứa in Vietnamese.

STORAGE: I cut my pandan leaves into 5-6 inch pieces and freeze in a freezer bag.

SUBSTITUTIONS: Fresh pandan leaves are harder to find, though frozen ones are perfectly fine to use. In fact, if I buy them fresh, I end up freezing them anyway. Pandan extract, though not ideal, can be used instead - but be sure to add a little at a time as it can be intense and easy to overdo.

Dry Goods

COCONUT MILK | GATI | กะทิ

Coconut milk is our only source of creaminess because we do not traditionally use dairy in Thai cooking. And when it comes to Thai dessert, coconut milk is as essential to us as butter is to Western pastries.

A caveat: Some modern cooks have started using evaporated milk in a few dishes such as creamy tom yum and curry crab, but it is not a traditional ingredient.

Coconut milk quality varies a great deal and it's important that you know how to choose a good one. In my ultimate guide to coconut milk I talk about how to choose a good one out of all the brands that line store shelves, and I highly recommend you check that out. But in short, my recommended brand is Aroy-D in the UHT paper carton. But Chaokoh in the paper carton is good too.

Do not use coconut cream when recipes call for coconut milk. Coconut cream is higher in fat than coconut milk, but different brands vary greatly in how much fat it actually contains. Traditional Thai cooking is based in the use of freshly squeezed coconut milk, which is not nearly as fatty as some commercial coconut cream can be, which is why I never call for it. Of course you can use coconut cream if your intention is to utilize the higher fat content, I just want to stress that it cannot be used interchangeably with coconut milk.

STORAGE: You can keep open coconut milk in the fridge for 1-2 weeks. It can also be frozen, however, when thawed it will be curdled, so you'll just need to heat it up until hot and it will be smooth again.

Want to know how coconut milk is made? Watch my short documentary! How Coconut Milk is Made: From Farm to Cans.

COOKING OIL | NAM MUN | น้ำมัน

You can use any neutral-flavored, high-heat-resistant oil for Thai cooking. I personally use avocado oil because it is a healthier option, but because that’s pricey, I use canola when I deep-fry.

You may think we use coconut oil a lot in Thai cuisine, but we actually mostly use coconut milk and rarely the oil. If you want to use coconut oil, choose refined coconut oil, which does not have the coconut flavor. Using virgin coconut oil will make everything taste like coconut!

CURRY PASTES | PRIK GAENG | พริกแกง

If you want to make your own curry pastes and keep them in the freezer, great! I have recipes for just about everything: green curry paste, red curry paste, yellow curry paste, you name it. But I want to assure you that there is no shame in buying prepared pastes, as most Thai people do not make their own because it is time consuming.

I kind of draw the analogy that it's like making your own bread. Most people who make bread do so because they enjoy the process, not because it's the only way to get good bread.

BUT, curry paste quality varies A LOT and it's important to know how to identify a good one. So before buy your next one, please see my curry paste review of all the options that are commonly available, including the pros and cons of each. The review in this case is for red curry paste, but in my experience the results apply to other types of curry pastes as well.

In short though, you want to choose one that is made in Thailand and doesn't have a lot of additives; it should only contain herbs, spices, and basic seasonings like salt and shrimp paste.

My go-to brand is Maeploy, but it may or may not be the right choice for you depending on your heat tolerance and other things; so again, my review above will be very helpful for choosing the best one for you.

THAI CHILI PASTE | NAM PRIK PAO | น้ำพริกเผา

Thai chili paste, also called Thai chili jam, is not used that often, but when it is, it is a key flavour that makes all the difference and can't really be replaced with anything else.

It's a sweet, umami, and mildly spicy paste made primarily from dried chilies, dried shrimp, shallots, and garlic. You will recognize its flavours in famous dishes such as tom yum goong and cashew chicken.

At Asian grocery stores it is labeled either as "chili paste with soya bean oil" or "Thai chili paste" or "roasted red chili paste," depending on the brand. If you can't find it, you can make it yourself and it's not that hard! Here's my Thai chili paste recipe.

SUBSTITUTION: As I mentioned, you can't really substitute it with anything because it has such a unique flavour. So your only option here is to make it yourself, or here are a couple of listings on Amazon: Mae Pranom Brand and Thai Kitchen Brand.

DRIED SHRIMP | GOONG HANG | กุ้งแห้ง

Basically, goong hang are shrimp jerky. Little shrimp are salted and dried in the sun, and in that process they develop a robust, savory flavor. You can buy these in the refrigerated section at Asian grocery stores. I stick with medium-sized ones, which are most versatile. Freeze them and they will last indefinitely.

SUBSTITUTION: Depending on the recipe, you may be able to just omit dried shrimp altogether, as in the case of pad thai. In salads however, I like to substitute Japanese bonito flakes.

GLASS NOODLES | WOONSEN | วุ้นเส้น

cooked glass noodles held up by chopsticks

These clear, thin noodles are also called bean threads or bean vermicelli because they are made from mung bean starch. My grandma always has glass noodles in the pantry, as everyone loves them, they’re quick to cook, and they’re extremely versatile.

They’re delicious in salads, soups, stir-fries, are very important in spring rolls, and they’re a staple for hot pots. They are also often used to bulk up meat-based fillings and stuffing such as in these glass noodle meatballs! I've even made fresh glass noodles using mung bean starch at home!

Look for glass noodles that are made from 100% mung bean starch, such as Pine Brand, with no other starches mixed in because they have the best texture.

SUBSTITUTIONS: There are no other noodles that have quite the same texture, but if you are subbing another type of noodles in a glass noodle recipe, you HAVE to change the cooking method to suit the noodles you are using. The methods for cooking glass noodles will not apply. Some people use Korean glass noodles (made from sweet potato starch) instead, which works fine in stir fry recipes, but they are much chewier than the Thai glass noodles.

RICE NOODLES | SEN GUAY TIEW | เส้นก๋วยเตี๋ยว

A pile of different kinds of rice noodles

If you're not experienced with rice noodles, or if you find yourself often having trouble cooking them well, I highly recommend watching my video on How to Cook Rice Noodles Properly.

Dry rice noodles are a great thing to keep in your pantry because they are versatile and last seemingly forever. Choose brands from Thailand if possible, as Vietnamese ones can sometimes have tapioca starch mixed in and will have a slightly different texture.

They come in many sizes and shapes, but the thin ones are the most convenient for weeknight cooking because they don’t take long to soak and cook.

The Minimal Thai Pantry

If all of this looks overwhelming, not to worry! If you want to go for the "minimal pantry" here are 10 that I suggest you stock, some of which you may already have. I also included a list of 5 bonus ones that will allow you to make even more dishes. I also talk through them in the video above if you want a visual!

10 Essential Thai Ingredients

If you keep these 10, you will be able to cook the majority of recipes on my website!

Fish sauce
Soy sauce
Oyster sauce
Coconut milk
Curry paste, whichever is your favourite. But I recommend stocking red curry paste at minimum because it is the most versatile and can be turned into other pastes easily, such as massaman and panang curry. Once open, keep it in the freezer.
Palm sugar or light brown sugar
Tamarind paste, store bought or homemade
Dried and/or fresh chilies.
Jasmine rice
Your favourite rice noodles and/or glass noodles.

5 Bonus Ingredients to Stock for Even More Thai Cooking

If you have room for 5 more, you will be able to cook nearly all recipes I have here!

Thai chili paste (nam prik pao)
Black soy sauce
Lemongrass
Makrut (kaffir) lime leaves
Galangal

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