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 filling30g per 1 chiliGarlic 50gCoriander root20gWhite pepper 10gSalte salt 20 gMince pork 600gStuffed 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 100gGarlic 50gShallot80gGalangal 40gKaffir lime zest 10gCoriander roots10gShrimp paste20gLemongrass 100gYield650gRed 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 380gCoconut milk650gPalm sugar125gFish sauce150gWater375gYield1Kg1. 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 pork50 gCoconut milk100 gWater50 gSalt3 gShallots20 gYoung galangal10 gBird’s eye chilies 3 gPalm sugar4 gFinely sliced kaffir lime leaves0.5 gSun-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
About the Author:
Pam Pichaya Soontornyanakij, widely known as Chef Pam, is a Thai culinary innovator and television personality celebrated for redefining modern Thai-Chinese fine dining.
Chef-owner of the Michelin-starred PotonginBangkok, she was named the World’s Best Female Chef 2025, following her recognition as Asia’s Best Female Chef 2024.
Disclaimer
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