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Zone South

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Spare ribs are soft part of pork meat that is delicious with soft bone. It is popular in boiling, frying and stewing. Just add more red curry paste into the recipe makes this dish become hot, spicy and delicious.


Nutrition facts

Pork is a very good source of high quality protein, variety of vitamins and minerals such as zinc, iron and copper reducing high blood pressure and keeping the immune system healthy. Red curry paste is a mixture of turmeric that helps relieve the discomfort caused in stomach and good for your health. Kaffir lime has benefit in relieving dizzy symptom.



350 grams spare ribs, cut into bite size

1/4 cup southern curry paste

5 pieces kaffir lime

2 tablespoons of vegetable oil

3 tablespoons of fish sauce

1 teaspoon of sugar


Zone Central

Phaneang Neua (Beef in ground peanut-coconut cream curry)

Background Beef curry is a type of red curry which is salty and sweet and thick with a nutty peanut flavor. Some Thai people believe that the dish is influenced by Indonesia since King Rama VI because the dish is similar to an Indonesia dish named “Rendang” which is made from thick beef but Thai are preferred thinly sliced beef.   Nutrition facts The dish is enriched with protein from beef and fat from coconut cream. Herbs in the dish reduces cholesterol.   Ingredients 2 cups coconut cream 300 grams beef, thinly sliced ½ cup red curry paste 2 tbsp. peanut, roasted 2-3 fish sauce 1 palm sugar 2 grams kaffir lime leaves, sliced 2 grams kaffir lime leaves, shredded


Zone Northern

Yum Sanad

Background Yum Sanad or Yum Sanab is cooked by mixing various vegetables together such as Acacia, Leucaena (krathin) yard long beans, morning glory, banana blossoms and Thai eggplants.   Nutrition Facts The vegetables in Yum Sanad contain various vitamin and minerals. Banana blossom helps increase lactation in breastfeeding. Eggplant has pectin which helps to control the glucose level in diabetics’ patients. Ingredients 120 grams boiled minced pork, 50 grams boiled yard long beans 50 grams boiled morning glory 80 grams boiled banana blossom 80 grams boiled pea eggplant 2 tablespoons roasted white sesame seeds 2 tablespoons chopped garlic 1 tablespoon spring onion 1 tablespoon sliced coriander 1 cup deep fried shallots 1 cup boiled fermented fish liquid Curry paste ingredients 7 grilled dry chilies 40 grams grilled shallot 40 grams grilled garlic 1 tablespoon shrimp paste


Zone South


  Background This recipe becomes outstanding with the cooking technique, mackerel fish is stuffed with chopped coconut flesh, minced pork and variety of Thai herbs. Then deep fry the whole fish. A huge number of mackerel fish in Gulf of Thailand and Andaman sea makes this dish popular and well-known for its flavor.   Nutrition facts When we mix Coconut with pork, it will become the fantastic combination of nutrition as it contains high level of protein and good fat. It easies the digestion.   Ingredients 6 mackerel fishes 300 grams coconut, grated 200 grams minced pork ½ cup garlic, sliced 3 tablespoons turmeric, sliced 1 tablespoon pepper seeds 4 kaffir lime leave, thinly sliced 2 tablespoons fish sauce