Beef cheeks braised for 4 hours, the stock reduced and used as the curry base. Gaeng gari paste, coconut milk, betel leaves, ginger and cucumber pickle. The braise makes the sauce.
Beef short ribs submerged in aromatic coconut cream with lemongrass, makrut lime and ginger, braised low and slow until they give. Rich, elegant and completely worth the wait.
Pad Thai with brown crab meat and cold smoked chicken. The surf and turf version of the world's most searched Thai dish - and the wok heat tips that actually make it taste right.
BBQ chicken thighs marinated in green curry paste overnight, wood smoked then finished in a fresh green curry with krachai and Thai basil. Summer cooking at its best.
Whole chicken marinated overnight in a from-scratch southern Thai satay paste with dried chilli, peanuts, coconut and ginger. BBQ it if you can. Serves 4.