Thaifusions Max and Toi Borthwick
When Toi Borthwick came to Seattle in 1970 from Bangkok, there were no ingredients being imported from Thailand. So, in an effort to preserve her culinary culture, she started making them herself.

"My mom used to make fish sauce from scratch and ferment it in large clay pots in the backyard," her son, Max, recalls. "It was a little embarrassing as a kid, but looking back on it, it was pretty cool. She really learned how to improvise."

Today, Toi and Max produce Thaifusions, a line of sauces and curries inspired by their family's cooking. The all-natural sauces are designed to help others create Thai classics at home with ease.

Creating and producing the sauces is truly a family affair, just like cooking in the Borthwick household has always been. "How I learned to cook was learning from my mother," Max says, "and taking an interest in all the amazing things she used to make for us when we were kids." See some of the the family's favorite recipes using Thai techniques below, and check out all of Thaifusions' curries and sauces.

How to Make Chicken Satay with Peanut Sauce

How to Use a Wok to Make Shrimp & Snap Pea Stir-Fry

For more about Thai cuisine, check out our Guide to Thai Cooking.