When it comes to Thai food, one of the greatest combinations is som tum (papaya salad) with gai yang (grilled chicken). The duo, along with sticky rice, makes for one of the world’s most satisfying meals.
Combining the spicy and sweet flavours of green curry with the savoury taste of mussels, this quick and simple dish is a must-try for seafood fans.
There are many variations to the tod man moo, some made of fish (tod man pla) and some made of shrimp (tod man goong). Around the world, pork patties are less popular as compared to beef patties, but in Thai cuisine the opposite is true. Try the tod man moo deep-fried or fire-up the barbie and have them grilled!
Fiery and full of flavour, yet wholly satisfying with a smooth texture, the gaeng kiew wan gai is packed with a variety of spices in a light green curry, complemented with tender chicken pieces, and a big serving of chillies that give the curry its kick. Do not be deceived by the colour of this dish, in fact, most green curries are spicier than red or yellow curries!
Modern Thai cooking that brings out traditional flavours in quick and easy recipes. Incorporate Valcom's authentic Yellow Curry Paste into you fried rice to take it to a whole new level!
Using aromatic pandan leaves as a neat little wrap to imbue the moist tender chicken cuts with a complex flavour, this Thai dish is a crowd pleaser with its unique taste and presentation. Chicken has never tasted so good!
For weeknights, lazy nights, or anytime at all, khai jiao is a Thai-style omelette that you can whip up as easy as 1-2-3! This dish is a home cooked favourite amongst Thais that will invoke warm memories of home.
A wonderful combination of chewy noodles, juicy prawns and crunchy fresh vegetables in a sweet and tangy sauce. This recipe is based on the 'the best pad thai in the world' found in the streets of Bangkok, distinguished by its signature egg-wrap.
The crispier and chewier sister of the popular pad see euw, this dish is served either with scrambled egg or topped with a runny egg. Fire up your wok for this quick and easy Thai street favourite!
Lemongrass is often used for flavouring dishes but for this Thai recipe, the takrai (lemongrass) is pounded until it becomes fine and stringy, and is fried crisp to be eaten along with the fried chicken. This recipe boils the chicken before deep-frying to keep the meat juicy and tender.
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