Whip up a Wondrous Thai meal!

From Benjarong

The Thai Odyssey

These exotic and beautiful recipes from Thailand are sure to give your weeknight dinners a new definition.

Courtesy: Chef Ram Kumar, Benjarong

Som Tam Fa-Rang

Chiang mai’s original spicy prawn and Thai guava salad



75 g prawns

50 g Thai guava or ordinary guava

25 g onion

25 g coloured capsicum

25 g cherry tomatoes


For dressing

10 g coriander stem (chopped)

10 g fresh red chillies (chopped)

10 g garlic (chopped)

25 ml fish sauce or fish stock

25 ml sugar syrup

25 ml lemon juice


To garnish

Whole cashew nuts

Fresh coriander leaves



  1. Cut onion and capsicum diagonally and halve the cherry tomatoes.
  2. Cut the Thai guava lengthwise.
  3. Make the dressing by mixing all the above mentioned ingredients.
  4. Boil the prawns. Set aside.
  5. Mix the all the ingredients and add the dressing.
  6. Garnish with fresh coriander leaves and golden fried cashew nuts.

Tom yum goong

 Classic Thai sour and spicy soup flavoured with lemongrass, galangal, and bird’s eye chillies

Note: Tom yum soup always tastes better with fresh river prawns. The soup is often eaten with rice.


3 prawns

15 g roasted chilli paste

10 g button mushrooms

8 g galangal or ordinary ginger

10 g lemon grass

5 g bird eye chillies or red chillies

1 kaffir lime leaf

10 ml fish sauce or fish stock

5 g sugar

1 tsp lemon juice

Coriander leaves to garnish

300 ml stock water



  1. Boil stock water in a pot.
  2. Cut lemon grass into pieces, 5-6 inches long. Pound the lemon grass, just to bruise it, to release the flavour.
  3. Add lemon grass, galangal, bird eye chillies, kaffir lime leaf to the stock water and let boil for 10 to 15 minutes.
  4. Add the fish sauce, roasted chilli paste, prawn, button mushrooms and bring it to the boil.
  5. Add sugar and lemon juice and remove from the heat and garnish with hand full of coriander leaves.

Kaeng Ped Phak

Traditional Thai red curry with vegetables


180 g Thai red curry paste (available at supermarkets)

40 g broccoli

40 g baby corn

30 g zucchini

20 g bottlegourd

20 g bamboo shoots

30 g carrot

30 g cauliflower

15 g sweet basil

1 fresh red chilli

Salt to taste

12 g palm sugar

220 ml fresh coconut milk



  1. Add red curry paste in a pan and stir-fry for 1 to 2 minutes until fragrant.
  2. Add all the vegetables and simmer until vegetables are cooked through.
  3. Add fresh coconut milk, palm sugar, salt and cook until well blended.
  4. Add sweet basil and remove from the heat.
  5.  Garnish with chopped fresh red chillies and serve hot with rice.

Chiang Mai Punch

Tropical blend of pineapples, oranges and strawberries with ice cream


180 ml pineapple juice

100 ml orange juice

4 fresh strawberries

1 scoop vanilla ice cream

1 tsp sugar



Blend all the ingredients along with vanilla ice cream in a blender and serve in a tall glass.

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