Green and red curry from scratch, pad thai, pad kra pao, tom yum, som tam, massaman, satay, mango sticky rice — the food you love from the Thai place, made the way we actually cook it at home. Forty years of my kitchen, set down before it's lost.
Everything here — the Bible and the starter beside it — for one payment. No subscription, yours forever.
One curry paste makes a week of dinners; a pot of curry or a big wok of pad thai feeds the whole table. Here's a month of Thai takeaway against a month cooked from the book.
Illustrative, not a promise — your real number depends on how often you order out now and what the market charges where you live. But the money is the least of it. What you're really keeping is the knowing itself, and that doesn't come back once it's gone.
Set down the way you'd actually cook it — the measured way to start, and the by-feel knowing beside it, so none of it gets lost.
One page from Kitchen II — the basil chicken you order at every Thai place, in fifteen minutes.
I learned to cook beside my mother at her little food stall in Chiang Mai — pounding curry paste in the stone mortar before the sun was up, reading the wok by its smell, seasoning by hand and tasting as I go. I fed my family, I fed the neighbours, I fed anyone who was hungry.
Now I'm settled abroad near my grandchildren, and I've watched too many good recipes go quiet when the last hands that held them were gone. So I'm putting mine down — every one, the real way, by feel and by memory — so my food outlives me, and so you can cook the Thailand you love in your own kitchen.
No, my dear. Every recipe starts with the measured way — real cups, real minutes — and the by-feel trick sits right beside it for when you're ready. The First-Wok Starter gives you three dishes to make this week that'll prove you can.
The real ones — the way we cook them at home in Thailand. Curry paste pounded from scratch, pad thai balanced properly, som tam with the real sourness. You can turn the chilli up or down to your own taste, but the flavours are true.
It's a digital book — a PDF in your inbox within a minute of ordering. Read it on your phone propped up while you cook, on a tablet, or a computer, or print the pages you use most. Pay once; it's yours, and every new recipe I add comes free.
Mostly yes — most are in any supermarket now, and the Thai Pantry & Swaps Card tells you where to find fish sauce, palm sugar, galangal and the rest, and what to use instead when you can't. Any Asian grocery will have the last few.
Of course. If you've fallen for the food and want to cook the real thing at home instead of ordering out, come in. Auntie feeds everybody.
Forty years of my kitchen, written down so your table always has the real taste of Thailand on it.
Get the Book — $19.99
150+ Thai recipes, the by-feel way, written down before they're lost. The whole kitchen — the Bible and the starter — for $19.99, yours forever.
Get the Book — $19.99