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| Tom Yam Goong or Thai Hot and Sour Prawn Soup. |
This soup combines all the exotic flavours of Thai aromatic herbs such as lemongrass, chillies, ginza and coriander. You can make it as spicy as you like. You can also try adding some chilli jam in for a different version of this soup.
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| Jungle Curry with Pork (Gaeng Pah Muu :แกงป่าหมู). |
Put the oil in a wok and fry the curry paste for 1-2 minutes.
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| Fried Big Noodles with Sweet Soy Sauce or Phad Siewe. |
This dish is quite dry but is excellent for people who like stir fried noodles as the full taste and texture of the noodles really comes through.
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| Clear Soup with Minced Pork or Tom Jued. |
This is one of the few Thai soups that are not spicy. It is good to eat as an accompaniment to spicy salads and curries to counter balance the spiciness.
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| Papaya Salad: Som Tam. |
This salad is very popular with both Thais and foreigners. Unripe, green papaya is becoming more widely available abroad now so there is every chance that you will be able to reproduce this at home. Thais like to eat it with sticky rice and barbecued chicken.
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| Roast Duck with Red Curry: Gaeng Phed Ped Yang. |
This version of red curry is very popular in my restaurant as it makes a change to the normal curries. It is quite rich due to the duck but pineapple is added to counter this richness. If you are used to eating Thai curries I think you will definitely enjoy this as it is a good variation.
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| Grilled Long Eggplant Salad: Yam Makua Yaaw. |
Grill the eggplant until the skin is black and charred.
