Lychee Juice

Red-curry-flavored minced fish patties. Served cucumbers, and red onion.

TOD MAN

Mango Juice

Coconut Juice

Fever Tree Ginger Beer

Thai Iced Coffee

Green bell peppers, red bell peppers, bamboo shoots, Thai basil.

RED CURRY

Thai Iced Tea

MASSAMAN CURRY

Green bell peppers, red bell peppers, green peas, straw mushrooms, Thai basil.

GREEN CURRY

Marinated chicken wings, lightly breaded, fried. Topped with fried shallots. Served with a sweet and spicy sauce.

GAI TOD

Green bell peppers, red bell peppers, lime leaves. Served with jasmine rice.

PANANG CURRY

Spicy and sour soup. Straw mushrooms, tomato. Garnished with cilantro.

TOM YUM

Spicy and creamy coconut milk soup. Straw mushrooms. Garnished with cilantro.

TOM KHA

Cream cheese, imitation crab, wrapped in wonton skins, fried. Served with a sweet and sour sauce.

CRAB RANGOON

Grilled pork sausage. Garnished with cucumbers and carrots. Served with cabbage, ginger, and jalapenos.

SAI GROG

Alkaline lychee recipe: Refreshing Drink Idea

If using canned lychee, drain the fruit from the can and reserve 2–3 tablespoons of the syrup. If using fresh lychee, peel and remove seeds from 12 pieces and set aside.

Drain and reserve syrup (if using canned)

Place the 12 lychee pieces and 1 cup cold water into a blender. Add the 2 tablespoons reserved syrup or simple syrup. Blend on high for 30–45 seconds until the mixture is smooth and no large pieces remain.

Blend lychee

For a silky juice, pour the blended lychee through a fine-mesh sieve into a pitcher or measuring cup, using the back of a spoon to press through pulp. Discard solids. If you prefer a pulpy beverage, skip straining.

Strain (optional)

Stir 1 teaspoon fresh lime juice into the strained lychee liquid. Taste and adjust sweetness: add up to 1–2 additional teaspoons (or more) of simple syrup or reserved can syrup if you prefer sweeter juice. Conversely, add a little more lime if you prefer brighter acidity.

Fill a tall glass with ice (about 1 cup). Pour the prepared lychee juice over the ice.

Garnish with a whole lychee or a lime wheel on the rim and a few mint leaves for aroma. Serve immediately with a straw or stirring spoon.

Storage: keep any leftover juice refrigerated in a sealed container for up to 48 hours. Stir before serving as separation may occur.

lychee (canned, in syrup) or fresh peeled lychee

cold water

simple syrup (from can syrup or made separately)

fresh lime juice

ice cubes

mint leaves (optional)

lychee fruit or lime wheel for garnish

Pat fish fillets dry with paper towels, then cut into 2–3 cm chunks to make processing easier.

Prepare fish

Place fish chunks in a food processor. Add red curry paste, minced garlic, fish sauce, light brown sugar, egg, lime juice, and cornstarch. Pulse in short bursts until mixture becomes a smooth, slightly sticky paste (but avoid overheating). Scrape down bowl as needed.

Make fish paste

Transfer the fish paste to a mixing bowl. Fold in finely chopped shallots, sliced green onion, chopped cilantro, shredded kaffir lime leaves (if using), salt and black pepper. Mix until evenly distributed. Taste a small pinch by steaming a spoonful briefly to adjust seasoning if needed (careful, it's hot).

Fold aromatics

Wet your hands to prevent sticking and form the mixture into 12 equal patties (about 40 g each) or 8 larger patties as preferred. Flatten slightly so they are about 1 cm thick for even cooking.

Portion patties

In a large skillet or shallow pan, heat neutral oil over medium-high heat until shimmering (about 170–180°C / 338–356°F). There should be enough oil to shallow-fry the patties.

Heat oil

Add patties in batches without overcrowding. Fry 2–3 minutes per side, until golden brown and cooked through (internal temperature ~70°C / 158°F) and a slight crust forms. Adjust heat to avoid burning. Transfer cooked patties to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (about 90°C / 200°F) if necessary.

Fry patties

Combine rice vinegar, sugar and 1/4 tsp salt in a bowl and stir until sugar dissolves. Add thin cucumber slices and the red onion. Let sit at room temperature for at least 10 minutes (or refrigerate up to 2 hours) to lightly pickle and crisp.

Quick-pickle cucumbers and red onion

Arrange 3 patties per serving (or 2 larger patties) on a serving plate. Add a portion of quick-pickled cucumber and red onion alongside. Garnish with fresh cilantro leaves and lime wedges. Serve immediately with Thai sweet chili sauce or nam jim seafood on the side for dipping.

Plate and garnish

white fish fillets (e.g., cod, tilapia), skinless, boneless

red curry paste

fish sauce

light brown sugar

eggs

garlic, minced

shallots, finely chopped

fresh cilantro, chopped

green onion, thinly sliced (white and light green parts)

kaffir lime leaves, finely shredded (optional)

cornstarch

neutral oil for frying (vegetable, canola, or peanut)

salt

black pepper

cucumber, thinly sliced (prefer English or Persian)

red onion, thinly sliced

rice vinegar

sugar

salt (for quick pickle)

fresh cilantro leaves (for garnish)

lime wedges

optional: Thai sweet chili sauce or nam jim seafood for dipping

If using whole mangoes, wash, peel and dice enough ripe mango to yield about 2 cups of flesh. Firm-ripe mangoes (sweet with a little give) give the best flavor.

Prepare mango

Place the mango flesh, 1 cup water and 6 ice cubes in a blender. The ice chills the juice and helps create a slightly frothy texture.

Blend on high for 45–60 seconds until the mixture is completely smooth and no large mango fibers remain. If the blender struggles, stop, scrape down the sides, and blend again.

Taste the blended mango. Add 1 tablespoon granulated sugar if you prefer a sweeter juice. Add 1 teaspoon fresh lime juice to brighten the flavor. Blend for an additional 5–10 seconds to incorporate the sugar and lime.

If the juice is too thick, add up to 1/4 cup additional cold water and briefly pulse until you reach your desired consistency.

Pour the finished mango juice through a fine-mesh strainer into a pitcher or directly into a chilled glass if you prefer a very smooth, pulp-free juice. Use a spoon to press solids against the strainer to extract more liquid (optional).

Garnish each glass with a lime wheel or wedge and a mint sprig if desired. Serve immediately over additional ice, if preferred.

ripe mango flesh (peeled, cubed)

water

granulated sugar

lime wheel or wedge

mint sprig

Place 4 ice cubes into a chilled 12–16 oz glass (or adjust to desired chill). If you prefer the drink less diluted, use crushed ice or chill coconut water beforehand.

Prepare glass and ice

Pour 1 cup of young coconut water into a shaker or mixing glass. Add 1 tablespoon of soft coconut meat, 1/2 teaspoon fresh lime juice, 1 teaspoon simple syrup (or honey), and a pinch (1/4 tsp) of fine sea salt.

Combine ingredients

Firmly shake for 8–12 seconds if using a cocktail shaker, or stir vigorously for 20–30 seconds with a bar spoon so the coconut meat disperses slightly and the flavors meld. If you prefer a smoother texture, blend briefly (2–3 seconds) in a hand blender or small countertop blender — do not puree to avoid overly frothy texture.

Mix and lightly emulsify

Strain the liquid into the prepared glass over the ice. Use a fine mesh strainer if you blended to catch coconut meat fragments; if you want texture, pour directly.

Strain and serve

Gently slap 2 mint leaves between your palms to release aroma and rest them on the drink (or tuck on the rim). Optionally stir once with a straw. Taste and adjust sweetness or acidity: add up to 1 additional teaspoon simple syrup or another 1/4 tsp lime juice as needed.

Garnish and finish

young (green) coconut water

fresh coconut meat (soft), thinly sliced or scraped

simple syrup (1:1 sugar to water) or honey

pinch of fine sea salt

fresh mint leaves (optional, for garnish and aroma)

Peel the fresh ginger root and finely grate it. Place the grated ginger into a small piece of cheesecloth or a fine-mesh sieve lined with a paper towel. Press or squeeze over a small bowl to extract about 1/2 to 1 tablespoon (approximately 1 oz by weight) of ginger juice and pulp. You can also mince very finely and muddle in the glass if you don't have a juicer; in that case, expect a bit more texture.

Prepare ginger juice

Fill a highball or Collins glass with 1 cup of ice cubes. Add the fresh ginger juice/pulp to the glass, then pour in 1/2 oz fresh lime juice and 1/2 oz simple syrup. If you prefer a drier, less sweet drink, reduce simple syrup to 1/4 oz or omit.

Build the drink

Slowly pour 6 oz (about 3/4 cup) of chilled Fever-Tree Ginger Beer down the side of the glass to preserve carbonation. Gently stir once or twice with a bar spoon to integrate the ginger, lime, and syrup with the ginger beer without losing too much fizz.

Top with Fever-Tree Ginger Beer

Garnish with a lime wedge or wheel on the rim. Optionally add a small piece of candied or pickled ginger skewered on a cocktail pick and/or a sprig of mint for aroma. Serve immediately with a straw if desired.

Garnish and serve

Notes: For a lighter, more aromatic version, substitute 1/4 oz of ginger juice with 1/4 oz of ginger liqueur (optional). To make a batch for multiple servings, scale ingredients accordingly (approx. 6 oz Fever-Tree per glass).

fresh ginger root

simple syrup (1:1 sugar to water)

Fever-Tree Ginger Beer

lime wedge or wheel (for garnish)

candied or pickled ginger (optional garnish)

mint sprig (optional garnish)

Place 0.5 cups coarsely ground dark roast coffee in a heatproof French press or large heatproof jar. Add the crushed cardamom pods and star anise if using. Pour 4 cups boiling water over the grounds, stir gently to ensure all grounds are wet, and cover. Let steep for 4–6 minutes for a strong brew (6 minutes yields bolder flavor). If using a French press, press down slowly after steeping. If using a jar, strain through a fine-mesh sieve lined with a coffee filter or cheesecloth into a clean container to remove grounds and spices.

Brew strong coffee

Allow the brewed coffee to come to room temperature (about 20–30 minutes) then refrigerate until chilled, about 30–60 minutes. You can speed this by transferring to a shallow container and placing in the fridge or an ice bath (avoid diluting the coffee).

Cool the coffee

Whisk together 0.5 cups sweetened condensed milk and 0.5 cups evaporated milk in a bowl until smooth. Taste and adjust sweetness — if you prefer sweeter coffee, add up to 1–2 additional tablespoons sweetened condensed milk. Reserve 1 tablespoon sweetened condensed milk for optional topping drizzle.

Combine milks

If you prefer a lighter, creamier texture, stir in 0.25 cups whole milk or additional evaporated milk to the condensed-evaporated mixture before serving.

Fill each serving glass with about 3/4 cup ice (roughly 3/4 of a tall glass). Pour 1/4 cup chilled strong coffee into each glass (you should get about 4 glasses from the batch). Add 2 tablespoons of the sweetened condensed/evaporated milk mixture to each glass (adjust to taste). Stir gently to combine so the coffee turns creamy and evenly sweetened. If using reserved sweetened condensed milk for presentation, drizzle 1/2 teaspoon over the top of each glass.

Assemble the drink

Optionally top with a light sprinkle of ground cardamom or a mint sprig. Serve immediately with a straw. Stir again before drinking to reincorporate any separated condensed milk.

coarsely ground dark roast coffee (Thai or espresso-style)

boiling water

sweetened condensed milk

evaporated milk

sweetened condensed milk (for topping, optional)

cardamom pods, lightly crushed

star anise

whole milk or additional evaporated milk (optional)

mint sprig or ground cardamom (garnish, optional)

Thinly slice the green and red bell peppers into 1/4-inch strips (about 1 cup each). Drain and rinse bamboo shoots if canned. Peel and thinly slice shallots. Mince garlic. If using chicken, thinly slice into bite-size strips and pat dry.

vegetables and aromatics

Heat vegetable oil in a large skillet or wok over medium heat. Add the red curry paste (3 tbs) and cook, stirring constantly, for 1 to 1.5 minutes until fragrant and slightly darkened — this releases the aromatics from the paste.

toast curry paste

Pour in 1/2 cup of the coconut milk and stir to loosen the paste, creating a smooth mixture. When it thickens slightly and the oil separates (about 1 minute), add the remaining 1.5 cups coconut milk and stir to combine.

add coconut milk

Bring curry to a gentle simmer. Add the sliced chicken (12 oz) in a single layer and simmer for 4–6 minutes, stirring occasionally, until cooked through (internal temperature 165°F / 74°C). If skipping protein, proceed to the next step.

cook protein (if using)

Add the sliced shallots and minced garlic to the simmering curry and cook 2 minutes. Then add the green and red bell pepper strips and the bamboo shoots. Simmer gently for 3–4 minutes until peppers are just tender-crisp.

add vegetables

Stir in fish sauce (2 tbs) and palm sugar (1 tsp). Taste and adjust seasoning: add more fish sauce for saltiness or a pinch more sugar for balance. Remove from heat and stir in lime juice (1 tbs) and most of the Thai basil (reserve a few leaves for garnish).

season and finish

Spoon curry over cooked jasmine rice (3 cups cooked). Garnish with remaining Thai basil leaves, cilantro if using, and lime wedges on the side. Serve immediately.

coconut milk (full fat)

vegetable oil

palm sugar (or brown sugar)

lime juice

green bell pepper

red bell pepper

bamboo shoots (sliced, canned or fresh)

shallots (or small sweet onion)

garlic cloves

fresh Thai basil leaves

fresh cilantro (optional garnish)

chicken breast or thighs, thinly sliced

jasmine rice (cooked)

Bring 4 cups of water to a rolling boil in a saucepan or kettle.

Boil water and infuse

Add 6 tablespoons of Thai black tea leaves (or Thai tea mix) to the boiling water. If using, add 1 star anise and 2 crushed cardamom pods for a subtle aromatic note.

Turn off the heat, cover, and steep for 5 to 10 minutes depending on desired strength (5 minutes for medium, up to 10 minutes for very strong, vivid color).

Strain the tea through a fine-mesh strainer or cheesecloth into a heatproof pitcher to remove leaves and spices. Press gently to extract flavor but avoid bitterness.

While still warm, stir in granulated sugar (3 tablespoons) until fully dissolved. Adjust sweetness to taste.

Allow the sweetened tea to cool to room temperature, then chill in the refrigerator until cold (at least 30 minutes). You can speed this by pouring into a shallow container and placing in the freezer for 10–15 minutes—do not freeze.

In a small bowl or measuring cup, whisk together 1 cup sweetened condensed milk and 1 cup evaporated milk until homogeneous. This is the creamy sweet layer traditionally used in Thai iced tea.

Taste the mixture; if you prefer slightly thinner creaminess, thin with 1 tablespoon whole milk or half-and-half. Keep chilled until ready to assemble.

Fill tall glasses with ice cubes (about 3/4 of the glass; roughly 3 cups of ice total for 4 glasses).

Pour chilled tea into each glass, leaving about 1 to 1.5 inches (2.5–4 cm) at the top for the milk layer. For a standard serving, pour approximately 3/4 cup (180 ml) tea per 8–10 oz glass; adjust proportionally.

Slowly drizzle or pour the sweetened condensed milk mixture over the back of a spoon held just above the tea so it sinks and creates a layered effect. Use about 3 to 4 tablespoons of the mixture per glass, or more to taste.

If desired, float 1 tablespoon of whole milk or half-and-half on top for extra creaminess and to create a marbled look.

Serve with a long spoon or straw and instruct guests to stir before drinking to combine the layers. Optionally garnish with a star anise or a pinch of toasted sesame seeds for aroma.

Thai black tea leaves or Thai tea mix (Ceylon-based blend)

Water

Sweetened condensed milk

Evaporated milk

Granulated sugar

Ice cubes

Whole milk or half-and-half (optional for creamier float)

Star anise (optional, for infusion)

Cardamom pods (optional, crushed)

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the vegetable oil. When shimmering, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Soften aromatics

Add the Massaman curry paste to the softened onion and cook, stirring constantly, for 1–2 minutes until fragrant. Add the minced garlic and grated ginger and cook another 30–45 seconds to release their aroma.

Bloom curry paste

Increase heat to medium-high. Add the chicken pieces in a single layer and sear for 2–3 minutes per side until lightly browned (they will finish cooking in the sauce). Work in batches if needed so pieces brown rather than steam.

Brown the protein

Return all chicken to the pot (if you removed any) and add the cubed potatoes and carrots. Stir to coat them well with the paste-onion mixture.

Add vegetables

Pour in the coconut milk and chicken stock (or water), scraping the bottom of the pot to lift any browned bits. Stir to combine. Add tamarind paste and brown sugar, dissolve, and bring the mixture to a gentle simmer.

Lychee Juice

Tod Man

Mango Juice

Coconut Juice

Fever Tree Ginger Beer

Thai Iced Coffee

Red Curry

Thai Iced Tea

Massaman Curry

Green Curry

Gai Tod

Panang Curry

Tom Yum

Tom Kha

Crab Rangoon

Sai Grog