Thailand's most eaten dish, done properly. Aged minced beef, holy basil, krachai and a blistered wok fried egg.
Leftover roast chicken, coconut cream, galangal and lemongrass. A bowl of soup that works in winter and summer and takes about 15 minutes once the broth is on.
Fresh Cornish mussels stir-fried in a turmeric paste with green peppercorns, coconut milk, chilli and Thai basil. Under 30 minutes. One of the most underrated things you can cook.
Cold-smoked salmon laksa built on a red curry paste base with coconut cream, dried shrimp floss, soft-boiled eggs, peanuts and pickled mustard greens. The smoke is the point.
Flat iron beef stir-fried with homemade jaew - a smoky BBQ-charred chilli relish - shallots, kale and flat rice noodles. Make the full batch of jaew and use it all week.
Get the free Thai Pantry Guide
New recipes and stories straight to your inbox, plus my free Thai Pantry Guide and 15% off your first Payst order.