2 Signature Mother’s Day Recipes by Chef Pam

For Mother’s Day, food becomes more than just nourishment—it turns into a heartfelt expression of love, gratitude, and shared memories. Celebrating the occasion with recipes inspired by globally acclaimed chefs adds a special layer of elegance and intention to the table. Drawing from the refined yet deeply soulful culinary philosophy of Pam Pichaya Soontornyanakij—fondly known as Chef Pam—these two recipes embody a beautiful balance of comfort and sophistication.

Rooted in Thai flavors yet universally appealing, they invite you to slow down, savor each bite, and honour the women who nurture us with unwavering care. Whether you’re cooking together or preparing a surprise meal, these dishes promise to transform your Mother’s Day into a memorable, sensory celebration.

2 Signature Mother’s Day Recipes

Stuffed Sweet Green Pepper with Nang Loy Curry

Nang loy curry

Ingredients:

Pork filling	30g per 1 chili
Garlic	50g
Coriander root	20g
White pepper	10g
Salte salt	20 g
Mince pork	600g

Stuffed Chili Preparation

• Pound garlic, coriander roots, white pepper, and salt into a fine paste. Then mix it with minced pork.
• Cut off the tops of the chili peppers and remove the seeds. Stuff them with the seasoned minced pork. Use a toothpick to secure the tip of each chili, filling them.
• Steam at 99°C for 15 minutes. Remove and let cool. Once cooled, portion and store in the refrigerator.

Red curry paste (35g/dish)

Ingredients

Dried chili	100g
Garlic	50g
Shallot	80g
Galangal	40g
Kaffir lime zest	10g
Coriander roots	10g
Shrimp paste	20g
Lemongrass	100g
Yield	650g

Red curry paste

1. Soak dried chilies in water, then pound all ingredients together until a smooth paste forms.

Nang loy sauce (35g/dish)

Red curry paste	380g
Coconut milk	650g
Palm sugar	125g
Fish sauce	150g
Water	375g
Yield	1Kg

1. Heat a pot and cook the curry paste with coconut milk until fragrant and fully cooked, then season to taste.

Plating

• Take the stuffed chilies: deep-fry 2 pieces and grill 2 pieces.
• Reheat the curry sauce until hot.
• Plate and garnish with kaffir lime leaves.

Coconut Milk with Sun-dried Pork

Ingredients

Sun-dried pork	50 g
Coconut milk	100 g
Water	50 g
Salt	3 g
Shallots	20 g
Young galangal	10 g
Bird’s eye chilies	3 g
Palm sugar	4 g
Finely sliced kaffir lime leaves	0.5 g

Sun-Dried Pork

• Deep-fry the sun-dried pork until fully cooked and nicely golden.
• Lightly pound the pork to tenderize it before simmering it in coconut milk.

Coconut Milk Soup

• Dice the young galangal into small cubes. Thinly slice the shallots, kaffir lime leaves, and bird’s eye chilies.
• Bring the coconut milk and water to a boil, then add all the prepared aromatics.
• Add the fried and tenderized sun-dried pork into the coconut milk and let it simmer.
• Season to taste