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Massaman curry with chicken drumsticks is the first curry I ever ate, and the first I ever made. 🍗 I grew up in the south of Thailand, where there were a lot of Thai Muslims and therefore a lot of massaman curry because this is a Thai-Muslim dish. Note: there’s nothing inherently wrong with using oil to saute curry paste, assuming that you use the same amount of coconut milk in total; you’re just adding flavourless oil to your curry that you didn’t need. People also ask about using coconut oil
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Probably the recipe I make the most often on my website. It's such a treasure to have this recipe in your backpocket that I HAD to include it in my book SABAI as well. Since Sabai is all about simple weeknight cooking, this recipe just HAD to be part of the collection. Asian cabbage are the ones that are squat, flat on top and bottom, rather than the ball-shaped ones. You can find them at most Asian stores. They taste better, but you can use regular cabbage for this recipe as well. Recipe at the
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Another recipe in my HIDDEN GEM series! Kai palo…man it has got to be one of the most nostalgic dishes. Tender pork belly, eggs that have been absorbing the flavour from the broth…one of the most comforting things in life. Tip: Traditionally, the eggs are cooked upwards of 30 minutes in the broth until they are rubbery, but flavorful. I like to cook mine less so they’re not rubbery, but let the eggs sit overnight in the stew to get the same effect. 🔥recipe in my bio! #ไข่พะโล้
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Pad mee korat is a dish similar to pad thai, but local to Korat, a city my mom is from. My grandfather apparently loved this dish so she made it a lot. She even shared that sometimes he'd come home late into the wee hours of the morning and asked that she made it for him. So grandma had a lot of practice! Recipe for pad mee korat at the link in my bio! *Note that I call it “vegan pad thai” on the website because it's very similar to pad thai but doesn’t use fish sauce or eggs. You can add meat a
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