The Thai Cookbook

Book Cover The Thai Cookbook by Pannipa Dibbayawan & Guy Cox was published in 1988 by Angus and Robertson (Sydney, Auckland and London). 97pp; ISBN 15700 6

It went through three editions with two different covers (the first edition is shown here) under Angus & Robertson and Bay Books imprints, and was a Cookery Book Club selection.

It has now been out of print for many years but we are hoping to get a new version out in the near future.

Featured Recipe - April 2011
A new recipe will be posted here from time to time


1 kg beef, pork or chicken fillet
3 stalks lemon grass
Half a small onion
1 clove garlic
1 teaspoon curry powder
3 teaspoons coriander seeds
3 teaspoons sugar
A pinch of salt
3 teaspoons nam pla (fish sauce)
4 tablespoons water
Thin coconut milk for basting
Wooden satay sticks


Peanut Sauce
75g roasted, unsalted peanuts
1 teaspoon red curry paste (kreung gaeng ped)
200ml thick coconut milk
100ml water
1 tablespoon sugar
Half a teaspoon salt
3 tablespoons tamarind water (or 3 teaspoons tamarind concentrate)

Cut the meat (beef, pork, chicken or a mixture) into thin strips about 10cm long by 2-3cm wide. Chop the lemon grass into slices, peel and coarsely chop the onion and garlic. Throw these into a blender with the curry powder, coriander, sugar, salt, nam pla and water and blend till smooth. Marinate the meat in this mixture for 2-3 hours. Thread the pieces of meat on to satay sticks, one per stick. (Do not waste shorter pieces of meat - just put 2 or 3 on a stick). The sticks should be 12-13 cm long - if you can only get long kebab sticks break each into two. One kilogram of meat will make around 70 sticks.

Pound the peanuts to a grainy paste in a mortar. Mix the curry paste with three tablespoons coconut milk and cook in a saucepan until it is frying and smells cooked. Add the remainder of the coconut milk, and the water, and bring to the boil, then add the remaining peanut sauce ingredients. Adjust to taste with more tamarind water or salt if necessary, and simmer for 5 minutes.

Serve the sateh with the peanut sauce and ah jahd - finely sliced cucumber and onion sprinkled with sweetened rice vinegar.

Copyright Teresa Dibbayawan & Guy Cox 2002