This dish is a spicy Thai curry softened with coconut milk. Do not omit the coconut milk it is essential to the dish, but the vegetables can be interchanged with western vegetables. If you can’t get the green aubergine, use a suitable green frying vegetable rather than purple kind. The curry is ready mixed paste commonly used in Thailand, you can get this from an Asian grocer.

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A snack straight out of a Bangkok bakery, these little pies are ideal at this time of year with all the western parties. They are mini bite sized pies (pasties) filled with a Thai green curry pork. A mix of west and east. I used store bought puff pastry, but you can also make your own pastry.  like Yellow Bean & Salty Egg Pie

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This dish is a Thai red curry made from pineapple, layered pork with the fat included and long green beans. It’s quite nice to present it inside the hollowed out pineapple, but that’s not essential.

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This yellow curry really brings the sun into your food, so we photographed it with some rays of sunshine to light it up! Serve with fragrant rice as a side dish, your guests spoon some of the curry onto their rice and eat.

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A very simple stir fry red pork curry with a plenty of fresh vegetables. This dish plus rice makes a complete meal of meat and vegetables.

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These are boiled dumplings with pork and spring onion, the strongest taste is the fresh onion taste. They can be served as a starter or as a snack and can be frozen if needed. If you freeze them, they should be cooked from frozen, simply cook them a minute or two longer to allow them to defrost.

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Kra Dook Mu Yang : Thai Barbeque Ribs

It’s ribs day at Cassa Khiewchanta! This recipe is how Thai people make barbeque grilled ribs, the only difference is that traditionally we cut the ribs into short lengths rather than longer ribs as shown in the picture. The BBQ sauce is essentially soy sauce and garlic so this is very simple to make. When I was a child we would hold camping days in the forest and grill these over an open wood fire, the ribs would gain a wood smoke. As a child its so difficult to wait for ribs to cook

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Kai-Gieuw Mu Sap : Pork Mince Omelette

If you think an omelette should taste of eggs, this recipe is a wake-up call. It has a strong meaty flavour with a slight spicy after-taste that is very different from a traditional ‘eggy’ omelette. Best of all, it’s a very easy dish to make. A good way to serve this omelette is to cut it into squares, so that it can be shared between several people as a side dish

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