I first tried this stir fry in Phuket after randomly pointing to a few items on a vegan buffet so large that my decision-making gears nearly broke (and they barely function to begin with). I recognised the flavour of pickled mustard greens and excitedly asked for the name of the…
Vegan Thai Recipes
From pad thai to gaeng kua kling, these vegan thai food recipes are made with authentic Thai ingredients and knowledge gathered from my many travels to Thailand and numerous hours researching the country's cuisine.
Some vegan Bangkok eats and treats
Less with the words and more with the photos! Here are some snaps and vids of vegan finds around Bangkok during the 2014 Thailand Vegetarian Festival. MBK Center Vegan Stalls Most shopping centres in Bangkok (and there are plenty) put on some sort of spread or event related to the…
Thai herbs: a basil Primer
Thai cooking utilises three type of basil: Thai basil, holy basil, and lemon basil. The latter is the most difficult to find outside of Thailand and the first in the list the most commonly available. Thais treat them as three separate entities and so these basils are generally not interchangeable…
Recommended Thai Cooking Resources in the UK
Many Thai books populate my cookbook shelf and some are more useful than others. The widely available vegan Thai friendly Thai cookbooks are not very good, so I mainly stick with the well known and accurate collections and references listed below. by David Thompson. This is the number one English…
A Thai rice primer
A few years ago, wandering the streets of Siem Reap in Cambodia, I happened across a tiny rice paddy. Despite years of frequent travel to the region, this was my first up close and personal encounter with growing rice. A woman approached me, sharing stories of the trouble she was…
A more authentic pad thai
Chances are you’ve had pat thai before and chances are it tasted good. Chances are also high that, if you had it outside of Thailand, it lacked in authenticity to some degree. As much as I hate the use of the word ‘authentic’ in food discussion and the snobbishness (not…
Why and how to wok: stir fry essentials
If you plan on any serious Thai cooking (or in my opinion, cooking at all), you’re going to want to invest in a carbon steel wok, which will cost you all of a few dollars. Avoid non stick. Like with cast iron, carbon steel will, if seasoned properly, develop a…
Art of Curry: Thai Curry Primer
Thai curries are made up of a pounded paste and a liquid. Personal and regional variations mean there are as many curry pastes as there are people pounding them. There are three major components to any Thai curry, including the paste, the method of cooking, and the final added ingredients….
Vegan Panang Curry
Panang (taken from the name of the island of the West Coast of Malaysia) curry is a peanut rich and creamy red curry that is popular with Westerners. Like with all other Thai curries, this is best served alongside a simple portion of steamed white Jasmine rice. That oily sheen…
Art of curry: boiled versus fried
There are three major methods of preparing curries in Thailand. One, more common in the North, is the rudimentary boiling method that involves heating curry paste in water or stock. Fried curries can either involve frying the paste in oil or frying the paste in cracked coconut cream before adding…
Vegan Red Curry Paste (Prik Gaeng Phet)
Red curry is not one single dish, nor is there a universal red curry paste. Personal preference and regional differences play a role in how a curry paste is made, and that isn’t even touching on variations of use to make a meal. Prik gaeng phet forms the base of…
Art of Curry Paste: Tools of the trade
The good news is you can make a paste and blend spices with a coffee grinder, blender, or spice mill. The bad news is that pounding extracts more flavour than grinding, so the flavour will be a little less pronounced if you use any other method. Normally I would read…
