Panang curry

Panang curry is one of my favourite Thai curries as it's rich in flavour and packs a little punch. But, if you can't handle the spice, you can just reduce the amount of chillies you use to soften the heat. Enjoy!

Thai Yellow Curry

Thai curries are famous for the sublime aromatic flavours balancing sweet, tart, savoury and spiciness. Thai Yellow Curry is one such magnificent example, with its rich yellow colour and a heady combination of herbs and

Massaman Curry

Made-from-scratch beef Massaman Curry! A rich fragrant Thai coconut curry with tender fall apart beef, it takes a few hours to make and is totally worth it!

Prik Gaeng Panang (Thai Panang Curry Paste)

Bust out the mortar and pestle for this peanut-spiked Thai curry paste.

Thai Green Curry

Thai Green Curry made quick and easy by pimping up store bought curry paste OR with a homemade green curry paste. Better than your local Thai place!

Thai Red Curry with Chicken

Here's the secret to an AMAZING Thai Red Curry using store bought curry paste in a jar in just 30 minutes. Or make a red curry paste from scratch!

Panang Neua (Thai Panang Beef Curry)

A rich, nutty Thai panang curry, paired with tender braised short ribs.

Kanom Jeen Nam Ya (Thai Fish Curry with Rice Noodles)

A saucy Thai fish curry, perfect for dressing noodles.

Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)

Rich, creamy, and packed with uncompromising flavor from a slew of aromatics and shrimp paste, this classic Northern Thai Khao Soi Gai recipe combines tender braised chicken in a coconut-y curry broth with boiled and fried noodles.

Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green Curry With Fish Balls and Eggplant) From 'Pok Pok'

Green curry was the first Thai food I remember eating. My parents would make it with jarred curry paste, coconut milk, green beans, potatoes, and chicken--I trust many of you are familiar with this meal. I loved this curry, and in fact still make it occasionally when the craving strikes. The green curry in Andy Ricker's Pok Pok cookbook is nothing like that curry.