Cooking with Toi/Easy Thai Cooking/Thaifusions Easy Recipes


Hi friends!

I am always excited to do an episode about Thai food but this one is extra special. I was invited to join a fabulous chef named Toi Borthwick in her home kitchen in Seattle. She is originally from Northeastern Thailand but moved to the US with her husband in 1970. Since then she’s become one of the pioneer Thai chefs in the Pacific Northwest, opened a successful restaurant and went on to launch “ThaiFusions”. The latter is her current family business that brings handcrafted sauces and curries to stores and home kitchens across the country.

On this episode, Toi and her son Max, who’s also a chef, sat down with me in their Seattle home to chat about what makes Thai food “authentic”. They also cook me a fabulous meal for me using Toi’s original recipes and Thaifusions products. I then got to enjoy all the great food with the whole family, including Toi’s adorable grand-daughter Isla!

Below are some of the recipes for the dishes featured in this episode. I do hope you get to try making them in your own hom. If you do, let me and Toi know how they turn out!



Tom Kha Goong – Thai Coconut Soup with Prawns
(Using ThaiFusions: Panang Curry and Sweet Onion Chili Jam)

Serves: 4 people


1 12oz jar (or 2 cups) Thaifusions Panang Curry
4 cups chicken stock
1.5 cups coconut milk
1 tablespoon Thaifusions Sweet Onion Chili Jam
1 cup quartered white mushrooms
1/2 white onions (sliced)
1 lb prawns with tails deveined
Small handful of sliced galangal and lemongrass stalks cut into 2” pieces for even more flavor (optional)
Fish sauce & lime juice to taste
Cilantro to garnish


In a saucepan, pour the Panang curry, chicken stock and coconut milk into the pan and bring to medium to high heat.
Add sliced Galangal and lemongrass and bring to a slow boil
Add sliced white onion and mushrooms
Add prawns and cook until pink
Add fish sauce and lime juice to taste
Add cilantro for garnish and serve

Yum Neua – Thai Beef Salad
(Using Thaifusions Sweet Onion Chili Jam)

Serves: 4 people


– 1 lb. Hangar or Skirt Steak
– 1-2 (depends upon spice preference) fresh hot Thai Chili Peppers minced thin
– 2 garlic cloves chopped and minced fine
– 4 Tbsp Thai fish sauce
– 4 Tbsp fresh squeezed lime juice
– 1 Tbsp toasted sticky rice powder (optional) if sticky rice is not accessible, use uncooked rice and dry roast in a pan over low heat until golden brown and grind into a powder with a mortar and pestle or food processor to add a nutty texture.
– 2 Tbsp Thaifusions Sweet Onion Chili Jam
– 1 heart of Romaine lettuce chopped
– 1 handful of fresh mint leaves roughly chopped
– 1 English cucumber without seeds, sliced thin on a bias cut
– 6 cherry tomatoes halved
– 2 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
– 2 sprigs cilantro without stems roughly chopped.


– Grill steak until medium-rare/medium, let rest and slice thin
– Mix garlic, chilis, fish sauce, lime juice, toasted rice powder and Thaifusions Sweet Onion Chili Jam in a small bowl and whisk together well.
– Add the sliced steak and toss with the romaine, cucumbers, shallots, and tomatoes.
– Add more fish sauce, lime juice, or Thaifusions Chili Jam based on your taste preference. Garnish with cilantro and mint.


My name is Patranya and I launched “Patranya Plates” to share my passion for all things food & travel. I love telling stories about the places I visit and the people I meet. And if these adventures happen to lead some delicious “Kao Mun Gai” or “Xiaolongbao”, then I am all about it!
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Thank you for stopping by and have an amazing day! xoxo


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*This video is not sponsored. All opinions are my own*

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