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As exotic as Thai food tastes and as expansive as your typical Thai restaurant’s menu is, Thai food is not particularly difficult to prepare.  In fact, Thai food recipes are quite straightforward (provided you can get the proper ingredients or suitable substitutes.  Although many Thai ingredients may be difficult to obtain outside of Thailand, many recipes indicate substitutes and with some experimentation you may find a creative substitute that makes the dish a unique creation of your own.  Armed with the ingredients and a recipe, the only other things you should have are the proper instruments, such as a wok and a mortar and pestle (if you wish to make your own chili paste or spicy salad.) Browse Popular Recipe of Thai Culinary from the list below

Thai-Licious: Pad See Ew


  • 1 lb. Flat rice noodles
  • 1 lb. Chinese broccoli
  • 1 lb. Shrimps
  • 1 Egg
  • 1 tsp. Vinegar
  • 2 tbsp. Vegetable Oil
  • 2 tbsp. Black sweet soy sauce
  • 1 tbsp. Sugar
  • 1 tbsp. Oyster sauce
  • 1 tbsp. Soy sauce


Soak the flat rice noodles with hot water. Wait until becomes soft or about 10-15 minutes. Rinse & drain. 
Prepare wok with 2 tbsp. of vegetable oil, use medium heat. Wait until the pan becomes hot, then add the flat rice noodles. Sauté the noodles with the wok for fragrance, then add 2 tbsp. of black sweet soy sauce. Sauté for a while, then set aside the noodles.

Blanch the shrimp & Chinese broccoli for just a little bit. Just to get rid of the fishiness of the shrimps. And also moisten the chinese broccoli. Then set aside.

Prepare wok with just a little bit of oil (oil will be left over from the sauté rice noodles.) Add 1 egg, then stir until it thickens a bit, then add the blanched shrimp. 
Add each ingredient with 1 tbsp. of oyster sauce, soy sauce, and sugar. Also, another tea spoon of vinegar. Then mix everything together until it seems to absorb each other. Add the blanched chinese broccoli as the last ingredient, and sauté until it is well cooked. Enjoy!

Thai-Licious: Catfish Salad


  • 1/2 lb. Catfish
  • 2 tbsp. Bread crumbs
  • 1 Young shredded mango
  • 3 tbsp. Lime juice
  • 1 tbsp. Cashew nuts
  • 1 tbsp. Peanuts
  • 2 tbsp. Chopped onions
  • 2 Sliced shallots
  • 1 1/2 tbsp. Fish sauce
  • 1 tbsp. Sugar
  • 1 tbsp. chopped chilis
  • Oil (Amount depends on wok or pan)


There are two ways of frying the cat fish. The traditional way is to place the catfish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces. Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown.

I recommend that instead of the traditional method, you bake it first and then 
drain the juices and then fry the whole filet on medium low heat. As you are frying the filet, break it up with your spatula into very small pieces. It takes a few minutes to brown all the pieces to be very crispy. Drain the cooked fish on paper towel.

Mince the chili pepper. Mix the minced chili pepper, sugar, fish sauce and lime 
juice together. Slice the shallot thinly. Peel and grate mango with a large hole grater. In Thailand, as in the pictures, people sliver the mango by first chopping along the length of the mango many many times so that the blade goes just a little below the surface and then cutting the thin pieces away. If your cashews are uncooked, toast them in a pan until golden brown. Mix all ingredients together and serve.

Thai-Licious: Seafood Salad


  • 1 lb. Selection of Seafood
  • 2 tbsp. Chopped chilis
  • 2 tbsp. Fish sauce
  • 2 tbsp. Lemon juice
  • 1 tbsp. Sugar
  • 1 oz. Fresh sliced ginger
  • 2 oz. Sliced lemongrass
  • 1 oz. Red onions
  • 1 oz. White onions
  • 3 oz. Cherry tomatoes
  • 1 oz. Cilantro
  • 1 oz. Mint


First of all, blanch the selection of seafood until cooked. Rest aside. 
In a medium-large bowl, combine the lime juice, fish sauce, sugar, chilis,, fresh sliced ginger, sliced lemongrass, red onions, white onions. Stir to dissolve the sugar and combine everything well. Set aside.

Transfer the cooked seafood to the bowl containing the lime-juice dressing. Add the cilantro and mint and use your hands or a wooden spoon to gently toss everything well.

Thai-Licious: Green Curry Chicken


  • 2 tbsp. Vegetable oil
  • 2 tbsp. Green curry paste
  • 2 cups of Coconut milk
  • 1 lb. Chicken
  • 1 tbsp. Fish sauce
  • 1/2 tbsp. Sugar
  • 1 cup of Eggplant
  • 1 cup of Bamboo shoots
  • 1/2 cup of Bell peppers
  • 1 cup of Basil


Add 2 tbsp. of vegetable oil to the wok or pan. 
Put in 2 tbsp. of green curry paste into oil and stir until the paste breaks up. Add in 1 cup of coconut milk first and stir until the paste and coconut milk combines together. Add in chicken and wait for the paste and coconut milk to absorb into the chicken. The chicken does not have to be fully cooked at this stage because there will be time for the chicken & vegetables to cook later on.

Now, adjust the taste by first adding 1 tbsp. of fish sauce followed by 1/2 tbsp. of sugar. 
Add the rest of vegetables by starting with the eggplant, bamboo shoots and then the bell peppers. Put in the basil last and stir for a while. Place in bowl and enjoy your self made Green curry chicken.

Thai-Licious: Crispy Duck Basil


  • 150 Grams Tempura Flour
  • Vegetable Oil (Amount depends on wok
  • pan or fryer)
  • 1 tsp. Butter
  • 1 tbsp. Chopped Garlic
  • 1/2 Cup Chilis
  • 1 tbsp. Chili Paste
  • 2 cups Chicken Broth
  • 2 tbsp. Oyster Sauce
  • 1/2 tbsp. Sugar
  • 1 cup Bell Peppers
  • 1 cup Fresh Basil
  • 1 cup Long Hot Chilis
  • 1 lb. Bok Choy


To get started, we will have to deep fry the duck. We have to prepare it with tempura flour first before we throw it in the deep fry. Should take about 10 minutes to cook. 
For the side dish bok choy, we start off with adding oil. Then add 1 tsp. of butter then stir. Put in the bok choy and sauté for 3 minutes then rest aside. For the sauce, first we add in 1 tbsp. of vegetable oil followed by 1 tbsp. of chopped garlic. Add in chili paste and follow with a little chicken broth to make it more tasty. Now we add in oyster sauce, soy sauce, sugar depending on how you like it.

Throw in some bell peppers and long peppers and basil. Sauté together for a while then rest aside. 
Now, just put the sauce on the chopped duck and you are ready to eat!

Thai-Licious: Larb Chicken


  • 1lb. Ground Chicken
  • 2 tbsp. Fish sauce
  • 1 cup Red Onions
  • 1/2 cup Scallions
  • 2 tbsp. Lime Juice
  • 1/2 cup Mint
  • 2 tbsp. Roasted Uncooked Rice


This dish is very, very easy. First, we cook the chicken with a medium flame. After we got our chicken, we then add 2 tbsp. of fish sauce. Followed by the grounded chili and red onions. Then we add lime juice and scallions. We then save the best for last; take 2 tbsp. of roasted uncooked rice and dazzle it to your preference. Mix it up and you're all set!

Thai-Licious: Mango Salad


  • 1 cup Sliced Mango
  • 1 tbsp. Red Onions
  • 1 tbsp. Crushed Peanuts
  • 1 tbsp. Peanuts
  • 1 tbsp. Chopped Scallions
  • 1 tbsp. Thai Chopped Chilis
  • 4 tbsp. Lime Juice
  • 2 tbsp. Fish Sauce
  • 1/2 cup Red Chilis
  • 1 tbsp. Sugar


Even though mango salad is a summer dish, we can all enjoy it in winter. For starters, we add in the mango that we have. Followed by red onions. After this part, Chef Tang used 4 Tbsp. Thai Salad dressing. The thai salad dressing is a combination of:

- 4 Tbsp. Lime Juice

- 2 Tbsp. Fish Sauce

- 1 Tbsp. Sugar

After we completed our thai salad dressing, we pour it in and mix the previous ingredients together. After everything is mixed, add in the peanuts and crushed peanuts and follow it by the scallions. Mix it up again and serve with cilantro and red chili on top. That’s it ! You have your own Mango salad to enjoy.

Thai-Licious: Massaman Curry


  • 3 tbsp. Massaman Curry Paste
  • 1 tbsp. Vegetable Oil
  • 1 cup Coconut Milk
  • 1/2 lb. Beef
  • 1 tsp. Coconut Sugar
  • 1/2 cup Onion
  • 1/2 cup Potatoes
  • 1/2 cup Carrots
  • 2 tbsp. Peanuts
  • 1 tbsp. Tamarind Sauce
  • 2 tsp. Fish Sauce
  • 1/2 Soup or Water


We start off by cooking the Massaman curry paste with the beef we have prepared. We first put in 1 Tbsp. of Vegetable oil and then follow by 2 Tbsp. Masssaman Curry Paste and stir until the aroma comes out. After around two minutes, we should put in our selection of meat. For today, we have prepared 1/2 Lb. of Sliced beef.

We cook until it is ready and then we add in 1 Cup of coconut milk. Followed by steamed vegetables that we prepared. This includes, steamed carrots, potatoes, and peanuts. Let it simmer for about 10 minutes and we should have our dish of Massaman Curry.

Thai-Licious: Spicy Basil Crab Meat Fried Rice


  • 1 cup Crab Meat
  • 2 tbsp. Vegetable oil
  • 1 Egg
  • 1 tbsp. Grounded Fresh Chili
  • 1 cup Mixed Vegetables (Carrots
  • String Beans
  • Onions
  • Bell Peppers)
  • 1 tbsp. Butter
  • 2 cups Rice
  • 1 tsp. Sugar
  • 1 tbsp Oyster Sauce
  • 1 tbsp. Soy Sauce
  • 1/2 cup Basil


We start off by adding 2 Tbsp. of oil to the wok. Once heated, add 1 egg and stir until fully cooked. Add 1 tbsp. fresh grounded chili and 1/2 cup. of crab meat. Stir until everything is mixed together. Now put in the mixed vegetables we have 
prepared. When the mixed vegetables are fully cooked, add in 1 Tbsp. Of butter. Now, put in 2 Cups of rice and add in 1 ts. sugar, 1 tbsp. oyster sauce, 1 tbsp soy sauce. Mix everything together and save the fresh basil for last. Stir for a bit and you are ready to serve.


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