Panang (not Penang) is one of many red curries of Thai cuisine. The major difference is the addition of the ground roasted peanut for creamier texture, and the sauce is thicker than the other Thai curries. Traditionally the curry is […]
Chicken
Thai Massaman Chicken Curry
It’s best if you can make your own Massaman Curry Paste (see recipe here), but if you have to buy it take care when you season your curry. Ready made pastes usually contain a higher quantity of salt to help preserve […]
Basil Chicken -Pad Kaprao Gai
Pad Kaprao Gai is arguably the most ordered dish at local food stalls among Thais. You can learn to cook this spicy, stir fry minced chicken with holy basil at our cooking class, or just follow the simple recipe here.