Pork Fried Rice

Thai name: Khao Pat Moo Fried rice may seem like a common food across Asia, but like everything else the Thais bring their own special tastes to the style of cooking. Even something as seemingly simple as pork fried rice has a uniquely Thai twist. Thai fried rice is a simple yet satisfying dish. It's perhaps one of the first dishes any tourist learns to order. Even after all these years, I still enjoy this basic dish. It's an easy choice when nothing else on a menu appeals, and curiously, khao pat is one of the more consistent … More

Pork Omelet

This "omelet" made with minced pork is a common accompaniment to many Thai meals. In Thai, it's called Kai Geeo Moo Sup. Its mild taste helps to balance a meal where many of the other dishes are quite spicy. You may wish to use a skillet instead of a wok to cook this recipe, since that will make it easier to make the omelette into a thin flat disc. It should be about the size of a dinner plate and about the thickness of your finger. The dish is invariably served with a spicy ketchup called Sri Racha sauce. Minced Pork … More

Pork or Beef Stir-fried with Chili

Although the name of this dish implies that the main ingredient is chilies, it's really the onion that provides much of the taste and flavor of the recipe. This is one of the first Thai recipes that I ever learned to make, way back when I lived in the USA. I've shown the traditional pork as the meat component, but it works just as well with beef. You can easily get thinly sliced pork loin in any supermarket in Thailand, but elsewhere you may have to slice it yourself. It helps if you partially freeze the meat first. Stir-fried … More

Pork Red Curry

Don't let the relative simplicity of the ingredients fool you, with the full compliment of fresh ingredients, this curry can be surprisingly complex. That said, finding fresh kaffir lime leaves and sprigs of green peppercorns is probably the biggest challenge you'll face in making this dish, and it really won't taste the same without them. Pork Red Curry You'll want to tear the kaffir leaves before stirring them into the curry. Tearing seems to work much better than cutting for getting the leaves to release their flavor into the sauce. You can make this curry with chicken or beef as well. Thai cooks … More

Pork Stir-Fried with Banana Chilies

This is an extremely light stir-fry that can be served along side hotter curries or stir-fries to balance out a meal. You can use Anaheim or fresh Pepperoncini chilies in place of Banana chili. … More

Pork Stir-fried with Long Beans

This is a very common Thai stir-fry that makes a frequent appearance, with variations, at many food stalls. Thai cooks will almost always use what translates to "three story pork" for the meat. This is pork meat with a bit of fat and inner skin layer still attached. Since this probably won't appeal to western palates, I've suggested pork loin as an alternative. Pork Stir-fried with Long Beans This recipe also calls for red curry paste - krueng gaeng ped - to be used. You should be able to find this in an oriental grocery, or use our … More

Pork with Lime Salad

This is one of my old favorites. The taste is rather unusual and quite extraordinarily spicy. I must admit to taking a bit of perverse pleasure in watching western visitors not familiar with Thai cuisine dig into moo manao on the assumption that a 'salad' - especially one served cool - will not be too spicy. This recipe is extremely easy to make. You can prepare it first and set it aside while cooking a curry or other dish that should be served hot. This dish should be served with some raw 'cooling' vegetables to help take … More

Pumpkin in Sweet Coconut Milk

Pumpkin is one of the few “cross-over“ ingredients in Thai cooking that can be found in both sweets and main dishes. While the eye-catching custard-filled pumpkin dessert often gets a lot of attention, you can also find this simpler sweet dish as well. Pumpkin in sweet coconut milk Thais prefer to leave the skin on the pumpkin, especially when they use it for desserts. This is surprising because Thai pumpkins have a thick rough green-to-gray skin. It takes a lot of scrubbing to get it clean, and even then I'd have second thoughts. For the photo, I peeled the pumpkin. This dish can … More

Red Chili Dip

This recipe for Nam Prik Ong makes a small portion suitable as an appetizer for about four people. For larger groups, simply scale it up. Some versions of this recipe call for the addition of a small portion (1 teaspoon) of shrimp paste, a tofu sheet or fermented soy beans. I think the dish does fine without them, as they are difficult to find and the quantities needed are so small. Red Chili Dip … More

Red Curry Paste

Red curry paste is one of the most basic in Thai cooking. You can make much more than is needed since, like most curry pastes, it will keep for quite some time in the refrigerator. … More

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