Thai Desserts – Pumpkin and Bananas in Coconut Milk

Gluoy Bwod Cheeย might not be the most appetizingly appealing dish, but bananas in coconut cures any sweet craving! Thais also like to use pumpkin in their sweet dishes, so I’ve included it as a substitute in the recipe.

Makes 2 servingsdsc_04351

You will need:

  • 1 cup bite size pieces of pumpkin or 2 ripe bananas peeled and cut into bite size pieces
  • 1/2 cup coconut milk
  • 1 cup water
  • 1 1/2 tbsp palm sugar
  • pinch of salt

This is the easiest dessert to make! Simply put it all into a sauce pot and boil it for about 4-5 minutes! Adjust the flavour with a little more sugar and/or salt.


Massaman Curry with Tofu

This is a curry from the south, as evidenced in the use of typically large pieces of chicken and in the spice combination of turmeric and star anise. These are distinctly Indian qualities, which come up from Malaysia.


In this picture, I was too lazy to grind the peanuts. Also, I used regular potatoes which had been boiled for a few minutes before adding to the curry.


Instead of using chicken, I am using medium tofu for this recipe.

Serves two.

Curry Paste:

  • 2 tbsp chopped dried red chili
  • 1 tbsp fresh chopped galangal
  • 1 tbsp chopped lemon grass
  • 1 coriander root
  • 1/4 tsp coriander seed
  • 1/2 tsp chopped keffir lime peel
  • 4 cloves Chinese garlic
  • 2 peeled shallot cloves
  • 1 tsp shrimp paste
  • 1 thin piece fresh turmeric
  • 1/2 star anise

Pound these ingredients in a mortar, or blend together in a food processor until smooth.


  • 100 grams medium firm tofu
  • 2 tbsp ground peanuts or peanut butter
  • 1 cup tomato or sweet potato
  • 2 tbsp oil
  • 3/4 cup coconut milk
  • 3/4 cup water


  • 2 tbsp fish sauce or 1 tsp salt
  • 1 tbsp palm sugar
  • 1 tsp curry powder
  • fresh leaves of basil and coriander for garnish


  1. Pound the curry paste together before starting.
  2. Add oil to a wok, adding the curry powder and chili paste. Stir until fragrant.
  3. You may wish to boil the tomatoes and or potatoes so that they don’t take too long to cook. You want the curry to have some sauce, not be too thick.
  4. Add the tofu, tomatoes or sweet potato, then add the coconut milk and bring to a boil.
  5. Add in the remaining ingredients and bring to a boil. Add in the seasonings and adjust to your liking.
  6. Serve with fragrant jasmine rice and garnish the curry with basil or coriander.

Mango with Sticky Rice

Thai mangoes(ma-muang) are probably different from the ones you’ve experienced, if you’re from the west. They are not perfectly round, red, or coarse. In actual fact, they turn from green to that lovely yellow colour and are so delicious when ripe, there is simply no comparison! I find mangoes from South America are usually quite tart, whereas these ones are not. The inside seed is also flat, allowing you to get the most out of this delectable fruit!

Serves two.

You will need:

  • 1 cup coconut milk
  • 1/2 cup steamed sticky rice or sweet rice
  • 1 1/2 tbsp white suggar
  • pinch of salt
  • 1 mango


  1. Add coconut milk, sugar and salt into a pot and bring to a boil.
  2. Add the steamed sticky rice and stir for about 1-2 minutes. Turn off the heat and move to a plate or serving bowl.
  3. Slice the mango, put it on the top and serve.

Green Curry

green-curryBack before I moved to Thailand, I would go to my local Thai restaurant in Gravesend and always order the Green Curry! I loved the mix of sweetness with spice, especially combined with an order of coconut rice.


Using the old fashioned technology!

I discovered how to make this at the cooking school in Chiangmai, from scratch! It was hard work pounding out the ingredients for the curry paste, but my instructor said I was very good at it!

Serves two. Be sure to serve with fragrant jasmine rice!

This is what you’ll need for the curry paste:

  • 3 large fresh chili peppers
  • tbsp galangal
  • tbsp lemon grass
  • 1 coriander root
  • 1/4 tsp coriander seeds
  • 1/2 tsp chopped kaffir lime peel
  • 4 peel garlic clovevs
  • 2 peeled shallots
  • 1 tsp shrimp paste

Pound these together in a mortar. You could also use a food processor or blender.


  • 100 grams hard tofu (or chicken or fish) sliced
  • 2 small green eggplants (soak in water to prevent discolouring)
  • 1/2 cup coconut milk
  • 1 cup water
  • 2 tbsp fish sauce or 1 tsp salt
  • 1 tbsp palm sugar
  • pinch of salt
  • 2 keffir lime leaves
  • 10 sweet basil leaves


  1. Once you have your curry paste, add it into a wok over low heat with a little cooking oil. You want to paste to smell fragrant. Be sure to keep stirring it. Add in half of the water and coconut milk.
  2. If you’re cooking with meat, add it in. Let this cook for a few minutes.
  3. Add in the rest of the water and coconut milk, plus the eggplant and seasonings.
  4. Just before the curry is finished, add in the keffir lime and sweet basil leaves.
  5. Garnish with a spoonful of coconut milk and chopped chilies on top.



Thom Kha Soup


One of my favourite soups! Spicy meets sour!

Makes about 2 bowls of soup. Note: you can add chicken, shrimp or tofu. I’ve also used chunks of salmon.


  • 100 grams of your chosen protein
  • 8 thin pieces of galangal
  • 1 stalk of lemongrass (smashed and cut into 2cm lengths)
  • 1/2 cup mushrooms
  • 1/4 cup sliced onion
  • 1/4 cup sliced tomato
  • 1/2 cup coconut milk
  • 1 cup water


  • dried ground chili (as much as you like)
  • 1/2 lime’s juice
  • 2 tbsp gluten free fish sauce or gluten free soy sauce
  • 1 tsp sugar
  • pinch of salt


  • 2-3 kaffir lime leaves
  • 4-6 leaves of Thai parsley cut into 2cm pieces or 2 sprigs of coriander/cilantro

Bring the coconut milk and 1/2 the water to a boil. Add lemongrass and galangal. Cook for 2-3 mins.

Add your protein, onion, mushrooms and tomato. Cook for another few minutes.

Then throw in the seasonings and stir. Turn off the heat. Serve and then add garnish.

tom kha soup

You can use fresh chili also. Or I have seen some restaurants drizzle chili oil to add some colour.


Naturally Gluten Free Roasted Pumpkin Soup


Awesome soup with not-so-awesome bread…

You don’t see a lot of pumpkins in Thailand, until youย really look. They often appear in curries, with green skins. Sometimes you will see them carved into ornate flowers and leaves in fancy restaurants. A few times, I have seen them used as moulds for custards, like in the picture.

When my CSA sent me a pumpkin last week I was so excited! I thought,ย Oooh I can roast the seeds!ย And then reality hit and I realized the only pumpkin dish I know is pumpkin pie, and I wasn’t about to commit to the idea of a gluten free pie crust just yet.

So I looked in the fridge for some inspiration. I had some leftover sweet potatoes, coriander (or cilantro, same shit), onions, red curry paste and coconut milk.

What transpired was the laziest soup ever!

I wrapped up the root veg and threw them in the oven with some garlic salt, olive oil and black pepper. I roasted it until the veg was nice and soft.

Then I threw it all in my blender. Oh how I love that blender! While it was blitzing, I added some cinnamon, only a bit, and about half a cup of coconut milk. Then I threw it into a big pot and added about a tablespoon of red curry paste. I kept adding coconut milk until I thought it was the right consistency.

Toast some of your gluten free bread. To give it a kick, I roasted some garlic separately and mixed it with my sunflower spread. If you roast your garlic, keep it in the skin so it doesn’t burn and go brown.