Thai recipe component Recipes
These Thai recipes are written for you to know how to cook the Thai food that Thais eat in Thailand every day. These recipes have successfully taught millions of westerners, expatriates and Thai students abroad how to cook Thai food so that it tastes like food from home.
While each of these Thai recipes originated from our families, the Bankgok restaurants or foodcarts we love and the Thai cooks we respect, we have put them through rigorous testing prior to publishing. Each recipe has been tested, not just by experienced Thai cooks, but by regular western people learning at home. Creating these recipes, we explored variations in preparation, cook's taste buds, food knowledge backgrounds, and western kitchens. Please let us know how they worked for you.
Enjoy great Thai food the way it's meant to be loved.
Recipe Component 
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Basic Red Curry Paste
Prig Gang Kua
Basic Red Curry Paste or Prig Gang Kua is the most basic curry paste.
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Chili Paste
Nam Prig Pud/Nam Prig Pow
Thai chili paste made with Thai spices and stir fried. Dark thick body with red oil. Great with tom yum goong or vegetables and rice.
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Green Curry Paste
Prig Gang Kiew Wan
Spicy green curry paste made with fresh Thai green chili peppers.
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Massaman Curry Paste
Prig Gang Mussamun
Homemade fragrant Massaman Curry Paste filled with roasted spices
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Namya Curry Paste
Prig Gang Namya
Curry paste for fish curry, made with peppers, lemongrass, garlic, shallots, Chinese keys, salt and pickled fish
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Southern Red Curry Paste
Prig Gang KuaTai
Bright red and very spicy hot curry paste from southern Thailand.
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Vegetarian Southern Red Curry Paste
Prig Gang Tai Mung Sawirat
Southern red curry paste made vegetarian. A base for many other southern dishes.
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Author: Natty Netsuwan
