We all love Thai cuisine but what’s the best way to prepare it? Find out through our monthly recipes – brought to you by us from the island’s top chefs. Tips, short cuts to great taste and useful tips to ensure you make the best of the best – Thai food at its dizzy heights, up where it belongs.
- Phuket FantaSea Cultural Theme Park
- Phi Phi Islands Tour with Express Boat
- James Bond Island Full-Day Tour via Big Boat
- Coral & Racha Islands Full-Day Tour
- Whitewater Rafting & 4-Wheel-Drive Adventure
- Sea Kayaking at Ang Thong Marine Park
- Flying Hanuman Ziplining Experience
- Canoeing Excursion in Phang Nga Bay with Thai Buffet Lunch
- Introduction to City Tour
- John Gray's Cave Canoeing Tour in Phang Nga Bay
Panang Lamb Curry with Pandanus Steamed Rice
Nathee Rungchat was appointed Executive Sous Chef at the Sheraton Grande Laguna Phuket in December 2006. A native of Thailand, Chef Nathee has worked in the culinary arts in Thailand for more than 14 years with leading hotels and resorts.
Thai Spicy Beef Salad with Crispy Egg Plant
When planning dishes for a Thai dinner, a spicy salad is pretty much a must – it’s considered a good healthy starter. This month we went to the Dusit Thani Laguna Resort’s kitchen and learned about Chef Pachon’s Thai spicy beef salad with crispy egg plant. It’s simple to make and delicious to eat.
White Prawns in Tamarind Sauce
Is there such a thing as a 'typical' Thai dish? Given the varied cuisines of Thailand's different provinces it's hard to put your finger on just one. However, in the realm of seafood perhaps prawns in tamarind sauce would be a good choice of culinary ambassador for the kingdom.
Choo Chee Snow Fish with Coconut Rice
Colin Stevens, Executive Chef of Centara Karon Resort is the first non-Thai guest to help us add more dishes in our recipe collection. And he’s no common-or-garden chef, either. He’s also an actor and stunt man with credits on some major films. But cooking is his passion, and Thai food is among other things he enjoys doing very much.
Sour and Spicy Curry by Chef Prasit Ngamsirisak
It’s April, the hottest month in Thailand. So our April recipe is something that will definitely heat up your kitchen. And to get this recipe we headed to the resort town of Khao Lak, north of Phuket, to meet with Chef Prasit Ngamsirisak of the Khaolak Merlin Resort.
Grilled White Prawn by Chef Thavee Chantasit
For those of you who want time to relax romantically at home with your loved one yet, at the same time, make something special for dinner, here’s a recipe that is very unusual, looks and tastes fabulous, yet is quick and easy to make.
Shredded Snow Fish by Chef Somnuk Kongsa
Somnuk Kongsa is the chef de partie at The Mangosteen Resort & Spa in Rawai. Here she shows us how to make two delicious dishes: shredded snow fish with green mango salad, and Mangosteen salad.
Yam Pla Salmon by Chef Chalermchai Prakobkit
For this month’s Thai recipe, Phuket.com went into the five-star kitchen at Trisara Phuket and talked to one of the top chefs there, Chalermchai Prakobkit. He took us through the creation of a simple yet delicious dish called yam pla salmon (grilled salmon salad with Thai herbs).
Seafood Phad Thai by Chef P. Kaoropwongchai
Pairoj Kaoropwongchai has been a chef for about 25 years. He joined the Hilton Phuket Arcadia Resort & Spa in 2004 when the hotel was rebranded, and helped launch the resort’s new Thai Thai restaurant. Originally from Bangkok, Chef Pairoj learned to cook both Thai and Chinese food from many people.
Fried Rice with Seafood by Chef Nara Suttichanond
Our theme this month is The Beach. So when it came to food we really had no choice – it had to be seafood. Here’s a nice simple recipe for Thai fried rice with seafood, given that special treatment by Chef Nara Suttichanond of the Holiday Inn Phuket Resort.
Tom Yam Goong by Chef Anut Koonmark
Anut Koonmark is a native of Srisaket, in the northeast of Thailand. He joined the JW Marriott Phuket Resort & Spa recently as Executive Sous Chef. After graduating in kitchen training from the Tourism Authority of Thailand Training Institute in Bangkok in 1992, he started work in the kitchens of the Oriental Hotel.
Thai Green Curry by Chef Phudon Prachum
For the past seven years Chef Phudon Prachum has been executive chef, in charge of six kitchens, at the Cape Panwa Hotel in Phuket. Before that he worked as a chef in many countries, including Iran, Saudi Arabia, Cyprus and Japan. Here, he talks with Phuket.Com about his life as a chef.