Green Curry

Before it was a product, it was dinner.

In Ban Takhro — บ้านตะคร้อ, the “Village of the Takhro trees” — Pui learned to cook beside her grandmother. Flavour was learned by sight, scent, taste and repetition, until the recipes became instinct.

Pui has now carried that knowledge in her own cooking for around 40 years. Her grandmother had already spent at least 70 years cooking before passing it on. Between them, more than a century of cooking sits behind these family recipes.

From Ban Takhro to your kitchen, Pui still cooks with the balance, depth and instinct she learned at her grandmother’s side — family Thai food, prepared for your menu.