Notes about Recipes in this book

• Tofu stewed in Thai gravy (Taohu song krueng)

  • jenburkholder on January 02, 2021

    I liked this with reservations. It needed a bit more seasoning and balance, and the sauce didn’t really tighten. Plus, the instructions are confusing - she has you smash things (i.e. not chop) as though for a broth, but never tells you to strain and keeps adding ingredients, so who knows. We removed the aromatics. It was good though, flavorwise. Still not sure I would repeat.

• Coconut soup with oyster mushrooms (Tom kha hed nang fah)

  • helene_ti6d40 on February 07, 2026

    Made exactly as per recipe. It was delicious and greater than the sum of its parts.

• Chinese spice stew with shiitake mushrooms (Pa loh hed hom)

  • snackbaby on January 16, 2024

    lovely dish, interesting flavors

• Crispy tofu salad with Thai herbs (Yum taohu krob samoon prai)

  • jenburkholder on June 01, 2021

    This was completely delicious. We added Thai basil - strongly recommended, it was a great addition. Aromatic, tart, sweet, tasted like Southeast Asia in a bowl. Will repeat.

• Glass noodle salad with tofu (Yum woon sen taohu)

  • Livia on December 30, 2021

    U didn't have the golden mountain seasoning sauce so instead used light soy sauce + vegetable bouillon + sugar as suggested here: https://www.thespruceeats.com/golden-mountain-sauce-secret-thai-sauce-3217234 I used 2 nests of noodle as the quantity seemed too little. I increased quantities x4 and it's a nice lunch for 3-4 although I would use less onion and sugar next time

  • jenburkholder on May 26, 2022

    This was good, although likely hampered by our approximations of the proportions (too much celery!!). Used one long red Chile and an Indian green chile, since we didn’t have birds eyes, and that was a good spice level for us. Omitted enoki mushrooms and added edamame.

• Spicy long bean salad (Yum tua fuk yao)

  • snackbaby on January 16, 2024

    good!!! def spicy with the raw red bird's eye chillies but also super addictive. do not skimp on the fried shallots!

• Stir-fried long beans with red curry paste (Pad prik king tua)

  • snackbaby on January 16, 2024

    super easy, super tasty. added some tofu I had lying around to turn this into a full meal with rice.

• Butternut red curry (Gaeng daeng fuktong)

  • snackbaby on January 16, 2024

    did not use butternut, but wanted to give this a shout out as this recipe serves as a good template for making a very satisfying red curry, even when adding completely different vegetables and/or proteins and/or using store bought paste.

• Tofu Panang curry (Gaeng Panang taohu)

  • LFL on June 02, 2021

    4.5 stars Easily the best Thai coconut curry I’ve ever made. We stir-fried veggies as well as tofu before adding the sauce from this (made separately). The results went beyond the typical Thai restaurant curry and this was just stellar. It’s worth it to purchase authentic Thai ingredients if you can. The curry is intensely sweet and salty so be prepared for skyrocketing sugar and sodium. The portions are small and I recommend doubling them. You probably don’t need much more sauce but more of the other stuff (veggies and/or tofu) is essential IMO. There’s a slight undertone of bitterness that I put down to the one change we made. Because we couldn’t find lesser galangal we substituted it with more greater galangal in the curry paste. The author’s website says not to do that, to leave it out instead, so I think the next time we make the curry paste we’ll do that.

• Red curry with pineapple & firm tofu (Gaeng kuar sapparod)

  • snackbaby on January 16, 2024

    yes!! 100% agree that the pineapple works here, it's actually quite subtle. added green beans for some more veggies.

• Red curry paste (Prik gaeng daeng 1)

  • MilduraSO on May 07, 2023

    I’ve made this and the green version quite a few times. I double or triple the chillies because I like it spicier. I also add some Kashmiri chillies for extra colour.

• Green curry paste (Prik gaeng kiew)

  • MilduraSO on May 07, 2023

    I’ve made this quite a few times. I add extra green chillies for more spice and use kaffir lime leaves instead of kaffir limes (I have a kaffir lime tree that rarely fruits). I put portions on a baking tray in the freezer and then put them in a freezer bag for use later.