Thailand: Authentic Thai Recipes From A Local Chef

Thailand Cooking Class
Share on facebook
Share on twitter
Share on linkedin

Suwannee is a Thai Chef who was born in Chiang Rai, Thailand and has always shown an interest in learning how to grow rice, vegetables, and preparing food. As a child growing up on the outskirts of town, her grandmother was always busy in the kitchen with Suwannee by her side.

As a student, she decided that she wanted to explore the world after her studies, which at the time was a courageous decision for a girl from Thailand. First, she went to Bristol, and after a short time in Paris, she moved to the Netherlands and lived there for around 11 years, where she worked in a friend’s Thai restaurant on the weekends. But Suwannee kept on traveling and visited the Gambia, Guatemala, India, Belize, Turkey, Mexico, Brazil, Honduras, Egypt, USA, and most European countries. In the past few years, she has also visited China, Japan, Ethiopia, Vietnam, Spain, Laos, Switzerland, Papua New Guinea, and Cambodia. And everywhere she went, she ventured into the local kitchens to observe and taste.

In 2007, Suwannee finally decided to return to Chiang Rai, where she began teaching her Chiang Rai Cooking Class.

As Thai food holds such a special place in her heart, Suwannee wanted to share the authentic Thai recipes that have been handed down through the generations in her family. So in the first edition of our “Recipes From Around The World” series, Suwannee shares six of her favorite Thai recipes from her cooking class for you to make at home!

Som Tam (Thai Style Papaya Salad)


  • 2-3 clove of garlic
  • 2 chilies (or as much as you like)
  • 1⁄4 cup roasted peanuts
  • 4-5 dried shrimps
  • 1⁄2 cup tomato sliced
  • 1⁄2 cup long bean sliced
  • 2 tbsp. lime juice
  • 2 tbsp. sugar
  • 2 tbsp. fish sauce
  • 2 cups shredded green papaya

How To Make It

  1. Put garlic and chili peppers into a mortar and grind it well.
  2. Add long beans to this mixture and continue grinding.
  3. Top it off with tomato and pound it until it mixes well together.
  4. Now add papaya, peanut, dried shrimps, sugar, lime juice, and fish sauce. Pound it gently until it mixes well and your Som Tam Salad is ready!

Thai Stir-Fried Chicken with Ginger


  • 200 gr. chicken breast sliced
  • 1 tbsp. minced garlic
  • 1/4 cup of thin ginger sliced
  • 1⁄2 cup of Elephant Ear mushroom sliced
  • 1⁄4 cup onion sliced
  • 2 tbsp. vegetable oil
  • 1⁄4 cup of water
  • 1 tbsp. oyster sauce
  • 1 tsp. soy sauce
  • 1⁄4 cup chopped spring onion

How To Make It

  1. Heat oil in a wok and add garlic and chicken.
  2. Stir for 3 minutes and then add mushrooms, onion, and ginger.
  3. Now add water, soy sauce, and oyster sauce, then quickly stir for a few minutes and turn off the heat.
  4. Garnish with spring onions on top.

Thai Drunken Noodles


  • 150 gr. fresh thick noodle
  • 50 gr. sliced chicken
  • 1⁄2 cup holy basil leaves
  • 2 baby corns thinly sliced
  • fresh peppercorn
  • 1⁄2 tbsp. chopped garlic
  • 1⁄2 tbsp. chopped chili
  • 1 tbsp. fish sauce
  • 1 tbsp. soy sauce
  • 1 tsp. sugar
  • 2 tbsp. oil

How To Make It

  1. Mix the noodles with the dark soy sauce until light brown.
  2. In a wok, fry the garlic and chili over low heat until fragrant.
  3. Then add the chicken until it is cooked.
  4. Add the carrot, baby corn and keep stirring until done.
  5. Now add the noodles.
  6. After this, you can add the fish sauce, soy sauce, sugar and stir well.
  7. Finish it off with the holy basil and fresh peppercorns while stirring quickly until done.

Thai Red Curry


  • 1 tbsp. red curry paste
  • 2 cups of coconut milk
  • 1 tbsp. vegetable oil
  • 200 gr chicken breast sliced
  • 3 sliced sweet eggplants
  • 1/2 cup of bitter eggplants
  • 1/2 cup of coconut cream
  • 1 tsp sugar
  • Fish sauce
  • 1/2 cup of fresh basil leaves
  • 3 kaffir lime leaves

How To Make It

  1. Put coconut cream into a pan and turn on the stove to medium heat.
  2. When the coconut cream starts to boil add the red curry paste.
  3. Stir it for about 2 minutes and add the oil.
  4. Add chicken and coconut milk.
  5. When it boils, add the eggplants and bring it to a boil. Let it cook for about 8 minutes.
  6. Now add the sugar and a few drops of fish sauce. Let it simmer for another 2 minutes.
  7. Turn off the heat, add fresh basil and kaffir lime leaves and it’s ready to eat!

Stir-Fried Prawns with Tamarind


  • Prawns
  • 1 tbsp. chopped onion
  • 1⁄2 tbsp. chopped garlic
  • 1⁄2 tbsp. slices shallot
  • 1 large dried red chili
  • 1 tbsp. palm sugar
  • 1 tbsp. fish sauce
  • 2 tbsp. tamarind juice
  • 1⁄4 cup of stock or water
  • 2 tbsp. oil

How To Make It

  1. Fry the garlic and shallots over low heat until brown and set aside.
  2. In the same wok, add onion and fry until golden brown.
  3. Add palm sugar, stock, fish sauce, and tamarind juice then stir well.
  4. Add the prawns until done and then remove from heat.
  5. Transfer the prawns to a plate and garnish with fried garlic, shallot, and fried chili.

Fried Cashew Nuts with Chicken


  • 50 gr. sliced chicken
  • 50 gr. roasted cashew nuts
  • 1/4 cup jelly mushroom
  • 2 baby corns
  • 1 tbsp. chopped garlic
  • 1 large dried red chili
  • 1 spring onion
  • 1 tsp. sugar
  • 1/2 tbsp. fish sauce
  • 1/4 cup stock
  • 2 tbsp. oyster sauce

How To Make It

  1. Fry garlic in the wok and then add the chicken until the chicken is cooked.
  2. Add the onion, baby corns, mushrooms, dried chili and keep stirring.
  3. Then add the stock, fish sauce, oyster sauce, sugar and stir well to combine.
  4. Add cashew nuts, spring onions, stir quickly and remove from heat.

Related posts

Leave a Comment

About Us

We are a group of like-minded travelers who want to make a difference via travel. We are always looking for the off the beaten track places with a local touch. At the same time we want to contribute to the beautiful people who are living in the countries we travel to, share our knowledge and connect people worldwide.

– Sanne Meijboom, Founder

Subscribe to our newsletter