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image: mango artThe Golden Kingdom of Thailand is home to some of the most pungent and spicy fresh ingredients in the world. Regarded as the world’s fourth most popular cuisine, Thailand is valued for its low fat content and health enhancing properties.

Merrilees Parker visits paddy fields and aircraft-hangar sized rice barges, shops in the floating markets of Bangkok and the night market in Chiang Mai and discovers beautiful fresh fruit and the notoriously smelly durian fruit. 

She cooks steaming Pad Thai noodlesand tangy fish sauce with a street food vendor, masters the intricate art of fruit sculpture and the delicacies of the Royal Thai Cuisine.

She then spends a night with a Thai family and prepare green curry, and are awoken early to make an offering to the monks at the local temple.


TV Shows: Planet Food - Thailand Recipes Crispy Fish with Mango Salsa


  • Serpent Head Fish (can be substituted with Snapper or Catfish) 2 fillets
  • 3 tbs Fish sauce
  • Ground nut oil

    Salsa ingredients

  • 2 shallots, finely sliced
  • 1 Lemongrass, stick finely sliced
  • Coriander
  • 2 Spring onions (green part only), finely sliced
  • 1 Green mango, peeled and shredded
  • 2 tbs Fish sauce
  • Juice of two limes
  • 1 tsp Sugar
  • Thai chilli peppers, stem removed


Marinade the fillets in a few tablespoons of fish sauce. Leave for 5 minutes.

Heat the oil in wok (ensure that the oil is no more than halfway up the wok) . When very hot, deep fry the fish until golden brown and fluffy, then remove from the oil and drain.

Make the salsa dressing by pounding the Thai chilli peppers roughly with a pestle and mortar. Transfer the chillies into a salad bowl.

Season the dressing with fish sauce for saltiness, sugar for sweetness, and the lime juice for sourness.

Put the shredded mango, shallots, lemongrass, coriander and spring onions into the salad bowl and toss.

Serve the mango salad with the crispy fish.

Recipe by McDang

TV Shows: Planet Food - Thailand Recipes Red Chicken Curry


Curry paste

  • 4 tablespoons chopped garlic
  • 3 tablespoons chopped shallots
  • 2 tablespoons fresh galangal
  • 2 tablespoons fresh ginger
  • rind of 1 kaffir lime
  • 2 tablespoons of ground dried red chillies
  • fish sauce
  • holy basil ( if unavailable, sweet basil can be used)


  • 1 cup coconut cream
  • 2 cups coconut milk
  • 3 chicken fillets sliced into small chunks
  • 1 cup baby eggplants
  • 2 tablespoons fish sauce


To make the paste, grind and mash all the ingredients together in a mortar until a thick paste, red paste is formed.

To make the curry, first heat the wok until very hot and add the coconut cream until it begins to boil.

Then add the chicken and red paste and fry together for a few minutes.

Next, add the coconut milk, fish sauce and baby eggplant along with the fresh chillies and simmer for 10 minutes.

Remove from the heat and serve with steamed rice.

Recipe by the Kesorn family, Ayutthaya

TV Shows: Planet Food - Thailand Recipes Spicy Squid Salad


  • 4 small squid ( cleaned)
  • 1 tbsp roasted chilli paste
  • 1 tsp sunflower oil


  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 1 tsp honey
  • juice of 1 lime
  • 1 tbsp fish sauce
  • 2 tbsp sunflower oil
  • 1 tsp sesame oil


  • 1 cucumber
  • 4 spring onions
  • 1 medium pepper (deseeded & sliced lengthways)
  • 2 tbsp each of mint and coriander
  • 1 red Thai chilli
  • mixed salad leaves
  • Sesame seeds


Score the squid on a chopping board. Place in a bowl with the roasted chilli paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown.

In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey and lime and mix well. Whisk in the sunflower and sesame oil.

Chop the cucumber, pepper, spring onions and chilli peppers and place in a bowl with mixed salad leaves, mint and coriander.

Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds.

Recipe by Merrilees Parker

TV Shows: Planet Food - Thailand Recipes Tom Yum Soup


  • 3 ½ cup of chicken stock
  • 6 large whole shrimp
  • 4 slices fresh galangal
  • 1 lemongrass stalk, smashed and sliced
  • 2 kaffir lime leaves
  • 8 Thai chillies
  • 10 fresh straw or button mushrooms
  • 6 cherry tomatoes
  • 2 shallots
  • 3 tbs lime juice
  • 2 tbs fish sauce
  • 1 tbs roasted chilli paste
  • coriander
  • spring onions


Heat the stock in a sauce pan and add your flavours one by one: begin with the galangal, kaffir lime leaves, and lemongrass. Add the shallots, chilli paste, fish sauce and lime juice. Then add the chopped tomatoes, Thai chillies and straw mushrooms and simmer for 5 minutes.

Remove from the heat and stir in the shrimps. When they turn completely pink, the soup is ready.

Garnish with coriander and spring onions and serve immediately.

Recipe by Anan Hochindarat from Amari Rincome Hotel, Chiang Mai


Places Mentioned - Thailand

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