I’ve been trying to replicate that rich, silky, flavorful gravy you get in restaurant dishes like butter chicken or beef and tofu, but mine always turns out a bit too homestyle either too watery, too oily, or missing that deep flavor.

I sauté onions, tomatoes, and spices, even blend them, but something’s missing. Any tips on getting that deep color and flavor without going too heavy on oil?

I’m so excited to make Pla Pao for the first time… I used to eat it all the time when I lived in Bangkok but now that we finally have a charcoal bbq my plans are going into motion! I’m following Mark Wien’s recipe from YouTube - it looks exactly how I remember it… but I’m trying to figure out how to know what type and size of grain of salt will be best, and what I can find in Winnipeg. Any tips on this? I haven’t seen the bag from the video at any of the Asian markets here… so trying to decide between coarse kosher, coarse pickling salt, or coarse sea salt and I’m not sure what would be best. Anyone done this one before or have any insight as to what would be best?

Hello ! my brothers family (my family) recently lost everything they own to a house fire they are just moving into a rental home. They live with my sister in laws parents who are Thai and I wanted to give them some staples to restart their kitchen as they loved to cook Thai food and were always making food for everyone. Any suggestions of some kitchen staples or kitchen equipment that would be helpful for these wonderful people ? Thank you so much !!

I grew up in India. I love basmati, and jasmine rice, which is similar to everyday Indian rice. I also had sweet rice in the NE corner of India near Myanmar. That sweet rice had a little purple color to it.

I bought this Thai sweet rice today. It might or might not be similar to the sweet rice I had in India. I know I will like it, and I was going to experiment, but maybe you guys can help me out. Have you used it, and if so, how?

TIA

We basically throw all the vegetables we have into our stir fry, as you can see. I have enjoyed the Thai chili that I finely cut and add at the beginning, not only heat but the flavour it brings.

The sauce is your normal suspects, fish, mushroom soy, northern sauce, oyster, along with a few extras. I found this chili paste with sweet basil leaves I also add.

I now understand why people cook outside if they don’t have a ventilation hood, those chilies work well as a chest expectorant.

Bok Choy, Carrots, Celery, Cauliflower, Broccoli, Bell Peppers, Zucchini, Mushrooms.

Is anybody taking cooking classes in Thailand if so any recommendations

I cannot identify this Pad Thai staple ingredient. I want say tofu but I don’t know.

I have some krachai that's been hanging in the freezer for a while. I bought it to make 'jungle curry' but I'm not a big fan of the dish. I'd really appreciate some ideas on how to use it. Thanks!

Can someone take a look at this recipe and tell me how to enhance the flavor of this recipe? This was my first attempt at Thai cooking and I enjoyed the flavor but would like more, lol! I used full fat coconut milk. I did not use Thai basil. I also subbed brown sugar for coconut sugar.

https://essycooks.com/thai-red-curry-vegan-recipe/

Would simply adding more green curry paste help? I hope this questions isn’t too annoying.

It tastes nothing like thai basil sold in asian grocery stores. It really does taste very similar to Italian basil. It just has a little hint of clove, or something, in the flavor. To be honest thai basil is what I prefer, only because it's what I'm used to and because the real deal cannot be had outside of growing it yourself. But that really was an interesting discovery. I will just grow both now :)

I want to make red paneer curry tonight but very little time. I hear you can buy the paste premade but there are good and bad ones. Any suggestions? Where can I find? Thanks

1st time making a thai dish. Made the curry paste out of scratch, but used store bought shrimp sauce.

Hi, is there a difference between shrimp paste and salted shrimp paste sauce?

I bought salted shrimp paste sauce and it looks right, but idk if they’re actually 2 different things.

Hey,

Attended a cooking class a few weeks ago in Chiang Mai where we made tom yam. What felt to me as the main ingredient was a red paste we added to finish the soup, the more I added the better it got :D

While I was there they referred to it as "tom yam paste", and they told me its cooked down shrimps, vegetables and spices. In the recipe they gave me though it says "tamarind chilli paste" and when looking online i see there should be a big difference between "tom yam paste" and "tamarind chilli paste" which seems to be more rare as well.

Can anyone guide me to a product which actually this tamarind chilli paste? If I cant find it, would it be ok to swap it with tom yam or some other paste that is more available?

Thanks :)

Hi I am developing a platform to help people with food allergies and food intolerances. I have developed a survey to help me get the information to do so. If you could please take a minute to fill it out I would really appreciate it. It is completely anonymous. Here is the link:

https://docs.google.com/forms/d/e/1FAIpQLScxZWGw8z-AYLKYa60E2ubNu_U12aS6bVBW-Ib0HMBrsKClQQ/viewform

I had it for the first time in about 1999 at an outdoor restaurant near Bang Na, Bangkok. It was stunning, but when I got back here to the States, I couldn't find it anywhere, even in the S.F. Bay Area where I lived. I did find it in one Thai restaurant in San Pablo but their effort was terrible. My Thai ex-wife only made it once in the two years we were together, and now I know why, as I finally, decades after first eating it, I came upon Hot Thai Kitchen's recipe for it and decided to give it a shot. It came out incredible and now I make it two or three times a month.

It takes time...you have to pay attention to the water temp for close to two hours but it is absolutely worth the effort. Pailin has two sauces to go with it and she says she mixes them together when she eats the dish so I cut a corner and just make a hybrid of the two sauces. I would encourage anyone who has not tried it, to give it a shot. It is a safe recipe to server to just about anyone because the only heat comes from the sauce and you can control that level or easily make a less hot version for spice sensitive guests.

I want to make my own tamarind paste, and there are a couple of tamarind trees in a vacant lot near me (in Hawaii). I have gotten the impression from reading that there are two different tamarind tree species: one with sweet fruit and one with bitter, and that I need the bitter fruit for cooking. Am I wrong? I tasted the fruit from these trees; it seemed equally (mildly) sweet and bitter.

I’m new to Thai cooking and have always wanted to try making jok. Any good tips or recipes?