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

Thai Golden Cups (Kra-Thong-Thong) is one of the easiest appetizers I have made and very popular not only back in Thailand but popular as an entrée with Thai restaurants throughout the world - Warattaya Smith of @loveslittlekitchen

Delicious and easy to make with a balance between a sweet palm sugar flavoured bottom and the salty creamy coconut top.
You will usually see the green of pandan leaf extract used in Kanom tuay but having butterfly pea flowers already in my garden I couldn’t help myself but use them - Warattaya Smith of @loveslittlekitchen