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Thai Chicken Curry Pie

Occasionally I like to make a so-called fusion dish, for example, topping pizza with Pad Ga-Prao Gai (Pad Ga-Prao with Chicken), my husband loves this mixed version pizza.

I have had some pies with many different kinds and flavours of fillings before but not a Thai flavour one…in fact you could make any kind of pie filling..why not the one with a Thai flavour so here I came up the idea of making a pie with Thai Yellow curry filling.


1 large or 2 small Chicken breasts (boneless and skinless) cut into small chunks
1 large Potato, cut into small chunks
1 medium Cooking onion, cut into small chunks
1 small Zucchini, cut into small chunks
½ can (4 oz./can) Yellow curry paste (it’s adjustable, if you want stronger or less flavour or taste)
1 tbsp Potato or Corn starch
¼ - ½ tsp salt or fish sauce (it’s adjustable, depending on how much the curry paste you use the curry paste has sodium there)
½ tsp Sugar or palm sugar
1 tbsp Vegetable oil
1 - 1 ½ cup Coconut milk or 18 % table cream
2 cup Chicken stock (it could be more or less)


  1. Place a medium size pot or the size you comfortable with for fitting all the ingredients in, on a little bit higher than medium heat.
  2. Add oil until the oil is hot, add onion and curry paste, cook them until the fragrant filled in the air. Add chicken and potato, and follow with chicken stock (you don’t have to pour the chicken stock in all at once because the pie filling should not be very wet so it’s better to put some at a time when its simmering) and leave it simmer just before it’s becoming tender add coconut milk or cream and zucchini, and cook until potato tender.
  3. Add potato or corn starch (mix with 1 tbsp of chicken stock or cream) stir and mix all ingredient well until all combined in a thick curry texture. Remove from heat and set aside until it’s cool.   

Ingredients for a 9” Pie Crust or 4 small pie crusts (make small pies you need double batch)
2 cup All purpose flour
¾ cup Cold Butter, cut into chunks
1 tbsp Shortening
6 tbsp Cold water
½ tsp Salt (skip salt if you use salted butter)
1 egg yolk for making egg wash (mix with a little water)


  1. Preheat oven to 425F or 220C
  2. Mix butter, shortening, salt and flour in a food processor.
  3. Add water a tbsp or two at a time until finish all and dough is formed.
  4. Wrap in plastic bag or sheet and set in the fridge for 1 hour or more you can make the pie dough many days ahead store it in the fridge.
  5. Divide (with a knife) the dough into two if you make a 9” pie. Roll out and flatten the dough larger than the pie pan. Place one in the pie pan.
  6. Pour the curry into pie shall. Cover with the top crust; trim top and bottom edges, leaving a 1- inch overhang, seal to secure.
  7. Brush the egg wash on the pie.
  8. Bake in the preheat oven for 15 minutes and reduce the heat to 375F or 180C cook for another 30 minutes or until brown.   

Stir-fried Cabbage with Fish Sauce (กะหล่ำปลีทอดน้ำปลา)

Stir-fried Cabbage with fish sauce or Ka Lam Plee Tod Nam Pla (กะหล่ำปลีทอดน้ำปลา) is a very popular vegetable dish in Thailand. I got this vegetable recipe from is a popular Thai language internet forum. And also the recipe is widespread being shared on the Social Media.

Actually there are two versions of Stir-fried Cabbage with fish sauce or Ka Lam Plee Tod Nam Pla (กะหล่ำปลีทอดน้ำปลา).  The differences are the process – one: deep fry cabbage before stir frying it with fish sauce and the other one: use small amount of oil and use fish sauce to steam the cabbage on a hot steel wok. And this recipe is the second one.  

What is the secret turns this simple dish to be a popular dish? There are two factors – first one: (to have) a good fish sauce, and second: the steam and caramel from the fish sauce (see the instructions) that is created from a hot wok to produce a good result.

* Use a steel wok only!

For 2 servings
400 g.                       Asian Cabbage
3 – 5 cloves              Garlic, crush and chop roughly
2 tbsp                       Fish sauce
3 tbsp                       Vegetable oil


  1. Separate each leaf and wash the cabbage in the cool tap water or if the cabbage is not fresh then soak the leaves in cool water for a few hours or until the leaves are crisp.
  2. Drain the cabbage leaves and cut or break into big pieces or 2.5 x 3 inches.
  3.  Heat the wok over high heat, and add oil and follow with garlic.
  4. Leave the garlic in hot oil for a second and follow with the cabbage, and leave the cabbage in the hot wok for 20 – 30 seconds or count 1 – 10.
  5. Stir and toss and mix the cabbage with oil and garlic well and pile the cabbage in the middle of the wok.
  6. Pour fish sauce on the wok around the cabbage. Let the fish sauce creates steam on the hot wok so that fish sauce steam will cover and cook the cabbage. Leave it for 20 second or count 1 – 10.
  7. Stir and toss and mix the cabbage with fish sauce caramel that burned on the wok totally for 20 second or count 1 – 10.
  8. Remove from heat and transfer the cabbage to a serving plate. Serve hot with steamed Jasmine rice. 

Bird in A Nest (Chickened Panang with vermicelli rice noodles)

There is a recipe for Panang curry on my blog here (the link) that one is simply served the curry with steamed rice and for this one I want the same curry have a different look in a nice style and also the texture is different too because of noodles.

The process is pretty easy even people who don’t know how to cook Thai food or think that cooking Thai food is so complicated, and also I have a video to show you how to make this dish (please see the video link below). Hope that also help to see a whole process.

4                  Large chicken breasts, cut into chunks
1 can            Thick coconut milk (560ml.)
3 cloves       Garlic, finely chopped
1tsp             Sugar
1 tbsp          Vegetable oil
1 tsp            Soy sauce

1                 Cucumber, cut into small pieces (see video)
10                Kaffir lime leaves, cut into very thin and narrow strips
320-375g.    Vermicelli rice noodles
1 – 1 ¼ tbsp Salt
3 litre           Water

Instructions from video 

  1. Cut a chicken breast lengthwise into three pieces and from each piece cut diagonally into ½ inch thick, and continue until finish all. Add chicken with chopped garlic, soy sauce and sugar, and mix well.
  2. Heat a pot on a little bit more than medium high heat, and add oil and curry paste. Stir and cook curry paste until you smell the aroma from curry paste, and add chicken. Stir and mix chicken well with curry paste, add coconut milk. Cook until the mixture is boiled and bubbling, and turn the heat down to medium and simmer for (about) 20 minutes or until chicken is tender. Remove from heat.
* Use the pot is just big enough to contain the amount of chicken and coconut milk and cook on the small stove top. A large pot on the large stove top with the heat mentioned above, the liquid in the curry will be dry out before the chicken becomes tender. If this happened you can simply add some water into the curry. 

  1. Bring water to a rapid boil, and add salt. Add vermicelli rice noodles and cook for 2-3 minutes or until tender. Drain well. Roll noodles into a bundle with a fork for the size of a serving, until finish all about 35 – 40 bundles.
  2. Garnish noodles with lemongrass and Kaffir lime leaves.
  3. To serve, place a bundle of noodles on your own plate pour on chickened Panang curry and serve with cucumber cubes as a side dish.

Khua Kling Moo

Khua Kling, literally dry frying (“Khua” means the kind of cooking process with little water or no water at all and cook until the food is very dry, for “Kling” means tossing or rolling, and for “Moo” means pork), is one of  well known southern Thai dishes.

Southern Thai food is significantly different than the food from the other parts of Thailand as Southern Thai food got a lot influence from Indian, Arab and Persian cuisine. Turmeric is an important ingredient and plays a big part in Southern Thai food.

In general Southern Thai food is very spicy it can be burning hot so when you go to a restaurant in Southern Thailand, they always give you a basket or big plate of fresh vegetables covering with ice. These vegetables help to reduce feeling burning hot your tongue.

For this recipe it is not that spicy compares with Khua Kling in Southern Thailand but the flavor is still real Southern Thai food. You can use other kinds of meat like chicken, beef or fish but if you use fish then you should reduce ½ cup of water to be 1 – 2 tbsp of water and the cooking time should be reduced too so that fish will not be over cooked.

**** Very spicy

500g.              Minced pork loin
3 tbsp             Thai southern style curry paste (see recipe below)
½ cup             Water
2 tbsp             Fish sauce (adjustable, each brand of fish sauce has different level of sodium)
2 tbsp             Vegetable Oil
1 ½ tsp           Palm sugar
5                     Kaffir Lime leaves, cut into very thin stripes

Instructions on video

  1. Heat the wok over medium high heat, add vegetable oil and following with minced pork. Cook until pork turns prink and add curry paste, fish sauce, and palm sugar, and mix well.
  2. Lower the heat to medium, add water and cook until pork is tender and dry.
  3. Turn of the heat, add Kaffir lime leaves and mix well
  4. Serve with lots of fresh vegetables like cucumber, lettuce, snake beans etc, and steamed Jasmine rice.

Thai Southern Style Curry Paste

Instructions on video

12                Dried Thai chilies or dried Prik Kee Noo
6                Fresh Thai chilies or fresh Prik Kee Noo, chopped
3 cloves       Garlic, chopped
2                  Shallots, chopped
1 ½ tbsp      Chopped turmeric (about 2 inches long of turmeric)
2 tbsp          Galangal, finely chopped
2 tbsp           Lemongrass, finely chopped
1 tbsp          Fresh ground pepper
1 ½ - 2 tsp    Shrimp paste
¼ tsp Salt


  1. Soak dried chilies in a bowl of boiling or hot water until soft 15 minutes to 30 minutes depends on the temperature of water – hotter water takes less time. Rinse and remove the seeds, and finely chop.
  2. Wrap shrimp paste with a piece of tin foil and roast on the cook top of a stove until smelling the air with an aroma.
  3. Put all the ingredients in the mortar, and pound and crush with the pestle until smooth. It can be done with a food processor also. (Store in the freezer if you don't use all at once). 

Asian Noodle Salad with Lemongrass Chicken

This noodle dish is considered a healthy food as more than half of the dish is fresh vegetables, basically it is a salad dish and we have a bundle of noodles and grilled chicken to complete a one dish meal food.
This dish can be lunch or supper and the process is pretty straight forward. You can find all the ingredients at Asian grocery stores.

For 3 servings


2                   Chicken breast
1                   Lemongrass, cut and crushed
2 tbsp           Vegetable oil
112 tbsp           Soy sauce
1 tbsp           Oyster sauce
1 tbsp           Honey or sugar
½ tsp            Ground pepper
 16 tsp           Salt
150 – 200 g.  Rice Vermicelli
1 cup             Bean sprouts
1 cup             Cucumber, shredded
¾ cup            Carrot, shredded
6 slices         Tomato
3 pieces        Lettuce
3 branches    Thai basil
¾ cup           Ground peanut
1 tsp             Salt
2 tbsp           Vegetable oil

Salad dressing
2 cakes       Palm sugar(see picture at Herbs page)
5 tbsp         Water
2                Fresh Thai chilies, chopped (adjustable)
2 ½ tbsp     Lime juice (adjustable)
2 ½ tbsp    Fish sauce (adjustable, each brand of fish sauce has different level of sodium)

You can also follow the instructions from the video.

  1. Cut lemongrass into small pieces, and crush it with a mortar and pestle for 4-5 minutes or until soft and wet.
  2. Marinate Chicken with crushed lemongrass, veg. oil, soy sauce, oyster sauce, honey or sugar, ground pepper and salt for a few hours or leave it in the fridge over night if you prepare it the night before.
  3. Making salad dressing, place a small pot on medium heat, and add palm sugar and water. Cook palm sugar until it is melted and let it sit for a minute after bubbling, and remove from heat. Let it cold. Add chopped chilli, lime juice and fish sauce, and stir to mix.
  4. Bring a medium saucepan of water or just enough to cover rice vermicelli to boil over medium heat. Add 1 tsp salt and rice vermicelli, and cook until noodles are tender, about 3 minutes. Drain in a colander or strainer and transfer to a bowl.

  1. Grill the chicken; remove lemongrass from chicken with a spoon or folk. You can use oven grill or charcoal grill, grill two sides of chicken until it is cooked. Cut into pieces the size you wish.
  2. For serving, place a bundle of noodles in an individual serving bowl and put a piece of lettuce beside or under the noodles, and add and arrange tomato slices, cucumber shredded, carrot shredded, bean sprouts and ground peanut nicely. Garnish with Thai basil. Pour in the salad dressing when you are ready to eat.  

Thai Fresh Spring Rolls

These little spring rolls (cups) are healthy and nice looking food. They are good for a party like cocktail party or the mood that you want to make something special for yourself. The party season is coming so I had this idea came up making something nice and healthy. It basically is a bite salad.

This healthy dish can be served all seasons as all the ingredients are available at the market. If you are allergic to seafood you can simply change shrimp to be grilled breast chicken, and if you are vegetarian you can just use grilled firm tofu sticks instead.

In this recipe, I use Thai brown rice vermicelli but if it is not available in your area then you can just use ordinary one.

30               Shrimp, peeled and deveined (size 31 – 40)
1 tbsp         Soy sauce
2 tbsp         Water
1 tbsp         Vegetable oil
150 g.          Thai brown rice vermicelli or rice vermicelli
5 pieces       Rice paper (for size 22 x 22 cm) or 7 pieces (size 15 x 15 cm.)
1                  Green or red lettuce
1                  Small carrot, cut into long thin sticks or julienne, 1 ½ - 1 ¾ inch long
1                  Small cucumber, cut into less than ½ x 1 ½ - 1 ¾ inch long (60 sticks)
60 leaves      Mint
1 tsp             Salt

Peanut Dipping Sauce (recipe follows)

  1. Bring a medium pot of water to a boil over medium high heat. Add salt and noodles, and cook until noodles are tender. Drain and transfer to a bowl. Put aside.
  2. Combine shrimp, soy sauce and oil.
  3. Place a frying pan on medium high heat. Add shrimp and water, and cover the frying pan with a lid while the shrimp is cooking, cook shrimp 1 minute each side until it is cooked or turn pink.  Remove from heat and transfer to a plate.
  4. Dip rice papers in room temperature water and cut into 1 ¼ inch strips with scissors. And lay rice paper strips flat on wooded cutting board.
  5. Cut green lettuce leaf 1 ½ inch from the ruffly edge of lettuce leaf by 3 inches long. Place a small bundle of noodles on top of mint leaves, and top with 2 cucumber sticks, 7 - 8 carrot sticks and shrimp. Roll lettuce around it tightly and secure the roll by wrapping around with a rice paper strip. Repeat with remaining ingredients.  Serve with peanut dipping sauce.

Peanut dipping sauce 
1 cake            Palm sugar (see the picture on "Herbs" page)
2 tbsp            Water
½ cup            Roasted unsalted peanuts, crushed
½ - 1              Fresh Thai chili or Prik Kee Noo, finely chopped
1 ½ tbsp        Fresh coriander, finely chopped
1 ¾ tbsp        Fish sauce (or soy sauce, if seafood is an issue)
1 ¾ tbsp        Lime juice

  1. Place palm sugar and water in a small pot over medium heat. And cook until palm sugar dissolved, and remove from heat. Add fish sauce and lime juice, and mix well.
  2. Add crushed peanut, chopped chili and chopped coriander, and mix well.

Pad Cha Squid

Pad Cha (literally, stir-frying with cha cha sound or sizzling sound of burning food from the hot wok.) is a very popular stir-fried spicy dish and commonly is seafood. Pad Cha dish has many different versions from different kinds of seafood for example squid, fish, shrimp, crab and or clam. Each kind of seafood may have slightly different flavors from different herbs beside the kind of seafood itself.

This dish has a very nice and strong fragrance from herbs which is good as the herbs be able to cover the smell of seafood and at the same time the aroma and nice flavor delight the palate.

This dish is not complicated to make, and it doesn't consume a lot of time to make either, to create a nice real Thai meal at home.

*All the ingredients are available at Asian grocery stores.

For 2 servings

1                         Fresh squid (about 400 – 420g.)
3                         Fresh Thai chillies or Prik Kee Noo (adjustable)
3 cloves             Garlic
½ cup                 Bai Ga Prao or Holy basil
¼ cup                Fingerroot (about 3 - 4 roots), shredded or cut into stripes
2 tbsps               Young or green peppercorn
2 - 3 tbsps          Vegetable oil
1 tbsp                 Fish sauce (adjustable)
1 tbsp                 Oyster sauce
2 - 3 tbsps          Water

Garnish (optional)
¼ cup  Bai Ga Prao or Holy basil – for deep frying in oil until crisp.

You can also follow the instructions from the video.


  1. Cut the squid tube in half lengthwise. Clean and remove the quills. Cut into rectangle or square pieces and cut each piece a criss-cross pattern on the inside of the squid.
  2. Pound fresh Thai chilli and garlic in mortar until break to be small pieces or you can use a knife to chop chillies and garlic.
  3. Place the wok on medium heat with vegetable oil and swirl the oil to cover the bottom of the wok.
  4. Add the mixture of chilli and garlic, stir-frying until its sends the fragrance and then add squid and stir to mix well.
  5. Add fish sauce, oyster sauce, young pepper corn, fingerroot and stir to mix well and add the water on the wok beside the food and so that water will be hot before the water mix into food.
  6.  At last, add Bai Ga Prao or Holy basil and mix into the mixture and stir until Holy basil wilt and remove from heat.
  7. Garnish with crispy Bai Ga Prao. Serve hot with hot steamed Jasmine rice.