Green Curry
This curry is made out of coconut milk with sliced bamboo shoots, green peppers, string beans and zucchini. Best eaten with rice or noodles.

Coconut Custard in a Pumpkin Shell
Sweet custard is a popular afternoon tea snack in Thailand. It is made with coconut milk and steamed in a small pumpkin or Japanese kabocha squash. Before serving, the dessert is cut into wedges and the creamy squash and custard are eaten together.

Crab, Shrimp and Bean Thread Noodle Claypot
This fragrant dish is a popular offering in the seafood market cafes and garden restaurants of Thailand. Once the dish is cooked, the pot is carried straight from the burner to the table sizzling hot, with the savory aromas escaping from under the lid. If a claypot is unavailable, any heavy-bottomed pot may be used.

Fish Cakes with Pickled Cucumber Relish
Asian fish cakes tend to have a spongy texture that appeal to the Asian palate. They are traditionally made with a mild whitefish, although salmon makes a delicious substitute. Fresh fish paste, ground daily, can be found at better Asian fish markets, or make your own by grinding fish fillets in a food processor at home.

Mangoes with Sticky Rice
If you cannot find good quality mangoes for this dish, nectarines, papayas or peaches can be substituted. This recipe uses sticky rice, which is also known as glutinous rice.

Pork Satay
Although the concept of satay, cooking meats on skewers, originated in Indonesia, it has been enthusiastically adopted by nearly every South-East Asian cuisine and fashioned to suit the local taste and palate. This satay is a favorite Thai recipe.

Red Curry Mussels over Noodles
In Thailand, dishes like these are commonly ordered in open-air seafood markets, where local vendors cook customers' newly-purchased seafood and vegetables in whatever style they request. At home, with pre-made curry paste on hand, this dish will take only about 10 minutes to prepare.

Thai-Style Chicken and Spinach
Two special ingredients give this dish its unique flavor. Thai fish sauce or nam pla, is a fermented liquid with a rich flavor. Cilantro is the leaf of the coriander plant. If you prefer a milder dish, you can substitute peanut oil for the hot chili oil.