I am very proud to share with you my first improvised Thai curry paste! Since I started to cook from Thai Food by David Thompson, making…
Leftover homemade curry paste, several asparagus spears, some chicken breast and a delicious 15-minute lunch for one was ready! If I had to wash and…
This messy-looking bowl is just a real-life, weekday example of the quickest Thai dish I cook all the time: dry noodles, some curry paste, vegetables…
If green asparagus can perfectly face the flavours and heat of an Indian curry, why not test it with Thai one? Leafing through David Thompson’s Thai Food I…
Even if you have tasted lots of different chilli preserves, pickles, jellies or sauces, you will still be blown away by the extraordinary richness of flavours of this…
After buying David Thompson’s inspiring Thai Food I became more serious about Thai cooking. I visit sometimes three shops to make sure I have all the necessary…
As many foreign Thai cuisine fans I am impressed by the number of ingredients used in every curry, not to mention the mystery of their combinations. I keep…
Galangal, lemongrass, makrut lime leaves, coriander root, chilli, lime juice… In this famous soup Thai flagship ingredients’s flavours are perfectly recognisable, one by one, creating a recurrent mixture of…
Forget all you have ever heard about scallops having a fragile taste or being easily spoilt by strong and hot seasoning. This fiery dish, bursting with bold flavours – like every Thai…
Chawan Mushi is together with Okonomiyaki, among my favourite Japanese dishes. Its base, ( light savoury egg custard) is neutral enough to receive even the craziest ingredients, such as Thai…