Massaman curry has been a classic recipe on HTK and a favourite of so many, and now you can make the curry entirely from scratch! In this video I also show you my new favourite technique/tools for making curry paste WITHOUT a mortar and pestle—the immersion blender! It makes a perfect consistency paste without needing […]
Green curry is a classic Thai dish that’s famous all over the world. You may have tried making the curry using store bought paste, but perhaps it’s time to try making it from scratch? 🙂 It’s really a fascinating experience to see the transformation of the ingredients little by little, and you will feel so […]
With the recipe, you’ll never need to buy another bottle of Sriracha again! It’s easy, quick, and in my opinion it’s way tastier than the store bought stuff. (Yes, it’s even better than the original Thai Sriracha!) INGREDIENTS Makes about 1 cup 150 g red, hot chili peppers of your choice, roughly chopped (see note) 10 […]
INGREDIENTS Makes about 2/3 cup 8-10 large dried chilies (I use spur chilies, but you can use any type of mild dried chilies) 2 Tbsp dried shrimp 10 cloves garlic, whole, peeled 4 heads shallots, peeled and cut into large chunks 2-3 Tbsp tamarind juice ¼ tsp salt 1 Tbsp fish sauce 3 Tbsp palm sugar, […]
If you have good seafood, this is the only sauce you need. In Thailand, there is never a seafood feast without this sauce. Garlicky, spicy, tart, it augments the flavour of shrimp, crab, fish, lobster, mussels…any kind of seafood you’re having really! Try it once and you’ll be hooked! INGREDIENTS Makes ⅓ cup 2-5 Thai […]
INGREDIENTS 10 large dried chilies, seeds removed, cut into 1″ chunks, and soaked in water to re-hydrate 1 tsp coarse sea salt Ginger, peeled and sliced into rounds, 10 pieces Fresh turmeric, peeled and sliced into rounds, 8 pieces ½ cup chopped shallots 1.5 Tbsp coriander seeds, toasted 3 pods black cardamom, seeds removed from […]
