This spot was one of our best finds, whilst staying at Rawai Palm Beach we checked out the little strip of restaurants along the waterfront and picked this one purely because it was packed with Thai families.

We did good.

Being right on the water where all the fishing boats came in this strip was all about the seafood.

The kitchen is kind of ad hoc and just sits within the restaurant,

We ate stir-fried squid with garlic and pepper, a great basic but delicious dish, like I said it’s all about the seafood here. This squid was so fresh and hardly cooked at all. Perfect.

My husbands test of any Thai restaurant even in Thailand; the Papaya Salad, get it wrong and you’re history in his eyes.

This one was proper, although he prefers it a bit hotter I was able to enjoy this one as well.

The random assortment of mouth cooling vegetables and salad.

The closet to a Pad Thai here; stir-fried noodles with prawns was delicious.

We also ordered some fried prawn cakes which were amazing and not greasy at all, pretty light actually.

The restaurant is located in Rawai on Phuket, on the waterfront where most of the day trip and fishing boats go from and you will find it if you ask around, google it and lots of reviews come up.

The kind of real Thai restaurant I would LOVE in Bristol please!

One of our most touristy nights was on Phuket, as you would expect!

It was the night of the full moon and Serenity hotel threw a party so we went along. We were in a much smaller hotel just along the beach so it was an easy walk, with this view…

The hotel looked amazing in the moonlight… we started the evening on a roof terrace overlooking the pool and the beach for drinks with some traditional music and lot of amazing Thai girls dressed in traditional costume milling around us.

They had a huge buffet, with lots of stations of chefs preparing traditional Thai food, with some Japanese added as well. It was all really good, I normally hate all you can eat but when it is all freshly prepared right before your eyes it’s a whole different ball game.

Beautiful spring rolls… I had about eight of these.

There was also entertainment, there was traditional dancing and music as well as a beauty contest between staff of the hotel, which was strange to say the least.

As part of the festival we also released a little flower candle onto the sea… you can read more about this here, I think we can safely say we spent the night very differently to most tourists in Thailand

So we released our krathong and made wishes for our marriage.

We also released chinese lanterns which is supposed to bring merit… again look here for more information

 Although it was very set up for tourists and hotel guests we did have a good night, the beauty contest was strange but the whole night was very funny and the hotel is lovely, we hung out here a lot eating by the pool while we were here and the food was always wonderful, especially the curries.

Our dessert I was sad to see was not sticky rice and mango (Husbands favourite) but steamed banana cakes, but these were so cute and again simple to make I am glad I learnt how as I never would have chosen these.

We made little cups from banana leaves to steam our cakes in.

You need, for two people;
3 very ripe bananas
100g rice flour
20 tapioca flour for thickening
120g sugar
pinch salt
60ml coconut cream
50 grated young coconut

1. Mix all the ingredients in a mixing bowl and smash until a smooth mixture is formed. Pour the mixture into containers or cups, or banana leaves!

2. Steam them over boiling water for 20-30 minutes or until the cakes become springy.

 You can eat the cakes hot or cold, I ate one of mine with some coffee at the end of a long day of eating.

I had to, such a Thai dessert, quite light considering and I imagine stomach and mouth soothing too great after a hot Thai dish

This became on of my favourites in Thailand and I cannot wait to make this at home for friends.

You need, for 4-6 people;
First you make the paste…
5 black peppercorns
2 tsp coriander seeds
1 tsp cumin seeds
(if using fresh of the above roast first, if using dried that’ll be fine too)
6 big fried red chillies, de-seeded and soaked for 15 minutes
1tsp galangal finely chopped
1 tsp coriander root, finely chopped
1 tsp kaffir lime peel, chopped
1 tbsp garlic cloves, chopped
1 tbsp shallots
1 tsp shrimp paste

To make the paste just pound all of these ingredients together using a pestle and mortar… preferably a big one. Add the spices first then everything else one by one until a smooth paste is formed.

To make the curry you need;
2 tbsp + 150g coconut cream
2 tbsp of your curry paste
150g of pork or beef or chicken (I love beef) in small bite size pieces
1 tbsp palm sugar
1 tbsp fish sauce
pinch salt to taste
6 kaffir lime leaves, 4 torn
1 big red chilli, chopped for garnish
2 tsp roasted ground peanuts or peanut butter

1. Heat the 2 tbsp of coconut cream in a wok and when hot add the curry paste, fry until fragrant. Then add the rest of the coconut cream and bring to the boil.

2. Add the meat and continue to cook until tender, about 1-2 minutes. Do not let the meat get tough.

3. Season with the sugar, fish sauce, peanut butter and kaffir lime leaves for 30 seconds and remove from the heat.

4. Serve garnished with kaffir lime leaves, chillies and coconut cream

By this point the sun has fully broken through the clouds and it was hot. These children found a great way to cool off.

One of the great things about this cookery school is the set up, this is where the chef’s did their demonstrations before we tried ourselves, the mirror above meant we could see everything they did. Very handy.

This dish is called Kai Pad Med Ma Muang and is another classic dish you can get almost anywhere in Thailand.

You need, for 2 people;
30g cornflour
30ml light soy sauce
pinch ground white pepper
150g chicken breast, thinly sliced
30ml vegetable oil, and enough to deep fry the vegetables
2 cloves of garlic, finely chopped
60g sliced onions
60g straw mushrooms, cut in half
30g sliced carrot
30g water chesnuts, cut in half
60g cashew nuts, deep-fried or roasted (do in advance)
15 ml oyster sauce
15ml light soy sauce
5ml seasoning sauce
5ml chilli oil
5g palm sugar
40g spring onions, cut into 1 inch lengths
10 small dried red chillies, deep-fried or roasted for garnish
5g coriander leaves, coarsely chopped for garnish

1. Whisk the cornflour, light soy sauce and pepper and then add the chicken and stir until coated. Heat your oil in a wok and fry the chicken turning occasionally for about 3-5 minutes until tender. Then place them aside on a paper towel until you are ready for them.

2. Heat the oil in the wok and fry the garlic until it begins to brown then add the vegetables and nuts and fry until they are cooked but firm to the bite, roughly 1-2 minutes, then add the chicken and season with the oyster sauce, soy sauce, sugar and chilli oil to taste and stir until well mixed. Sprinkle in the spring onion, cook for a further 30 seconds then remove from the heat.

Serve with the chopped coriander and chillies and plain steamed rice.

Again this is such a simple dish once you have all your ingredients ready, and your cupboards stocked up with the seasonings. So worth doing if you want to eat Thai food more often.