Amy Chanta and Palisa Anderson’s padt cha bpla (stir-fried fish with holy basil, wild ginger and green peppercorns)
A multi-dimensional stir-fry that sings with spice and fragrance.
Amy Chanta and Palisa Anderson’s bpla neung manow (steamed fish with spicy chilli and lime dressing)
Lemongrass, chilli and scud chillies, and a whole steamed snapper. Nothing better.
Amy Chanta and Palisa Anderson’s khao padt bpla khem (mackerel fried rice)
A simple fried rice that punches above its weight, thanks to the addition of salted mackerel.
Amy Chanta and Palisa Anderson’s padt pedt gai (stir-fried spicy chicken wings and bamboo shoots)
Your new favourite way to eat chicken wings.
Amy Chanta and Palisa Anderon’s choo chee pumpkin
Thai-style roasted pumpkin with curry sauce, from the Chat Thai mother-and-daughter duo.
Amy Chanta and Palisa Anderson’s kor mhu yaang with nahm jim jaew (grilled pork neck with smoked chilli sauce)
Best served with som dtum and sticky rice.
Amy Chanta and Palisa Anderson’s bua loy (warm coconut cream pudding with taro dumplings)
Bite-sized mouthfuls of sweet heaven.
Amy Chanta’s guide to making larb gai
One of the great salads of the world, larb is quick to prepare, but makes a lasting impression. We have the late and great Amy Chanta to thank for this recipe.
Amy Chanta’s guide to making som dtum Thai (green papaya salad)
The secrets to Thailand's beloved green papaya salad, thanks to Sydney's doyenne of Thai food and owner of Chat Thai, the late Amy Chanta.
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