Blog
Panang chicken curry
Panang curry – also known as phanaeng or phanang curry – is an aromatic, creamy, medium-spice Thai-style curry with a hint of peanut butter. I love this as an alternative to Thai red curry (which is a bit hotter and less mellow than Panang).
This is a nice easy curry to pull together, and it’s absolutely packed with flavour from the curry paste, peanut butter and stock. I also like to add Thai basil leaves to the curry sauce and a few extra for garnish too.
Khao Niao
Thai Sticky Rice
is an essential ingredient in northern and northeastern Thai, as well as Lao, cuisine. It's used in countless sweet and savory applications, for dishes like coconut sticky rice with mango, or to make toasted rice powder for dipping sauces like jaew. In its most basic form, sticky rice is steamed and served as an integral accompaniment to a meal, with diners pulling off small pieces and molding it with their fingers to dip and scoop with as they eat.
Massaman curry with chicken
Massaman curry is a rich, creamy, and flavorful Thai curry dish with a unique blend of Thai, Indian, and Persian influences, known for its warm, earthy spices and often served with potatoes and peanuts.
