Here is a food I like to bring and people seem to really enjoy. The dish is a little twist on a classic Thai dish, red curry - Charinya of @charinyas_kitchen

There is a Thai song in which a male singer asks a female singer “what did you eat that makes you this beautiful?” The female singer then replied “I ate nam phrik, which is why I am beautiful - Charinya Ruecha of @charinyas_kitchen

Pad prik khing moo krob (Stir fried curry paste with crispy pork belly and green beans)...is now served in many Thai restaurants in Australia, and it is many people's favourite. Making the dish is not hard at all. Let me show you how! - Charinya Ruecha of @charinyas_kitchen

The original recipe was from Chinese migrants and again, like other dishes, over time the recipe has been adapted to suit Thai preferences - Charinya Ruecha of @charinyas_kitchen

seriouseats.com

Whenever a Thai recipe calls for toasted rice powder, even just a smidgen of it, don’t be tempted to leave it out. Don’t get me wrong; I am all about shortcuts and convenience as long as the quality is not severely compromised. But when it comes to toasted (sometimes called ‘roasted’) rice powder, in my opinion, it is never optional. This insignificant-looking khao khua is what differentiates a vaguely Thai-inspired dish from what a Thai mother serves her family somewhere in Thailand as we speak -  Leela Punyaratabandhu, Author