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.
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.
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.
Tom kha gai with cold-smoked chicken, wild mushrooms and butternut squash. The nahm prik pao goes on at the table. Serve with jasmine rice. Quicker than it looks and better than most versions.
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.