Cooking in a claypot is southern Chinese in origin. One popular version in Thailand uses either crab claws or whole crabs cut into serving pieces. Although slices of pork fat are normally used, bacon improves the flavor of an already tasty dish.
Author: Chef M
A southern style of cooking beef, hot and fragrant with typically Indian spices. The use of palm sugar, peanuts and kaffir lime leaves, however, is distinctly Thai.
A northeastern version of a dish now served all over the country.
Pork is the most popular meat in Thailand, prepared in many different ways. This is a very simple, quickly prepared curry.
Although freshly grilled beef is delightful when used for this dish, it is also an ideal way to use up any leftover roast or steak.
Seasoned red-roasted duck sold by Chinese restaurants and food stores is the basis for this richly-flavored curry.
Fragrant screwpine or pan-danus palm leaves add their subtle fragrance to this deep-fried chicken dish, which is the Thai version of the popular Chinese Chee Pow Gai (Paper-wrapped Chicken).
Tamarind Juice adds a special touch to this relatively mild soup, which is full of vegetables, shrimp, and chopped fish.
Duck is also delicious when cooked in this way—which is essentially the Balinese equivalent of a spicy Rendang.