Journal
Techniques, product knowledge, and recipes from Thai cuisine.
RezeptTom Kha Gai: Coconut soup with chickenTom Kha Gai is the Thai coconut soup with chicken, named after the galangal that is already in the paste. Mild, creamy, and ready in 25 minutes.
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RezeptNamprik platter with tadaeng and fish: red eye, clear statementTadaeng is a chili paste with mackerel, tamarind, and plenty of garlic. It is traditionally served with fried fish, rice, and blanched vegetables.
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RezeptSom Tam: the recipe for green papaya saladSom Tam is the spiciest export from Isaan: pounded green papaya, tomatoes, peanuts, and a dressing that is sour, sweet, and salty all at once.
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RezeptStir-fried vegetables with Sam Het: vegan chili paste, lots of umamiSam Het is the vegan Nam Prik Pao made with roasted mushrooms instead of shrimp paste. Stir-fried in a wok with tofu and fresh mushrooms, it becomes a quick main...
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RezeptGaeng Phet: Red curry with beef and bamboo shootsGaeng Phet is considered the mother of all Thai curry pastes, delivering a deep, warm heat from dried chilis. Combined with beef, bamboo shoots, and coconut milk, it makes a...
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RezeptPhanaeng: Creamy curry with chicken and peanutsPhanaeng is cooked with very little liquid until the sauce clings to the meat instead of swimming around it. With chicken, peanuts, and kaffir lime leaves, it becomes the thickest...
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RezeptNamprik platter with Pao Sap: rice, egg, and vegetables for dippingPao Sap is the extra-spicy Nam Prik Pao. Classically, it is served as a Namprik platter, with rice, a boiled egg, and vegetables for dipping.
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RezeptWok pork with Pao Moo: four ingredients, one jar of pastePao Moo is the Thai chili paste with fried pork. In a wok with fresh meat and vegetables, it turns into a complete rice dish in 20 minutes.
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RezeptPad Thai in 20 minutes: the recipePad Thai in 20 minutes: noodles, egg, shrimp or tofu, and the ready-made THAANI sauce – that’s all you need. A recipe for four people, including a shopping list and...
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RezeptPad Krapao in 15 minutes: the recipePad Krapao is a street food staple in Thailand: minced meat, fresh basil, fried egg, and rice. With the ready-made THAANI sauce, the dish is on the table in 15...
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RezeptChili paste rice with Narok and prawns: the spiciest paste in the assortmentNarok is the spiciest THAANI chili paste, containing plenty of dried shrimp and chili. When served as fried rice with fresh shrimp and a fried egg, it becomes a complete...
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RezeptNam Yam: the recipe for glass noodle salad with shrimpYam Woon Sen is a Thai glass noodle salad with shrimp or tofu, dressed with lime, chili, and fish sauce instead of oil and vinegar.
