Thailand
Sweet, sour, salty, spicy — pounded curry pastes and herbs.
Iconic recipes
Pad Thai
Stir-fried rice noodles with shrimp, tamarind, palm sugar and crushed peanuts — sweet, salty, sour.
Pad Thai
Stir-fried rice noodles with tamarind, fish sauce, palm sugar, shrimp, egg and peanuts.
Tom Yum Goong
Hot-and-sour shrimp soup fragrant with lemongrass, kaffir lime and galangal.
Green Curry Chicken
Coconut curry with green curry paste, chicken, Thai eggplants and basil.
Som Tum
Pounded green papaya salad with lime, fish sauce, peanuts and dried shrimp.
Massaman Curry
Mild Persian-influenced curry with beef, potatoes, peanuts and warm spices.
Mango Sticky Rice
Steamed glutinous rice soaked in salty-sweet coconut cream with ripe mango.
Tom Kha Gai
Silky coconut-galangal chicken soup with mushrooms, lime and kaffir lime leaves.
Pad See Ew
Charred wide rice noodles stir-fried with dark soy, egg, Chinese broccoli and pork.
Khao Pad Sapparot
Pineapple fried rice with curry powder, cashews, raisins and shrimp served in a pineapple shell.
Yam Woon Sen
Glass-noodle salad tossed with shrimp, minced pork, lime, chili and celery.
Nam Prik Kapi
Pungent shrimp-paste chili dip served with fried mackerel and raw vegetables.
Khao Soi
Northern coconut curry noodle soup with braised chicken, crispy noodles and pickled greens.
Sai Ua
Chiang Mai herb sausage packed with lemongrass, kaffir lime and red curry paste.
Nam Prik Ong
Northern tomato and pork chili relish scooped with crunchy vegetables and pork rinds.
Gaeng Hang Lay
Burmese-influenced pork belly curry with ginger, tamarind and pickled garlic served for Lanna festivities.
Khanom Jeen Nam Ngiao
Northern tomato-pork rib broth served over fresh rice vermicelli with bean sprouts and lime.
Larb Moo
Isan minced pork salad with toasted rice powder, mint, shallot, lime and chili.
Gai Yang
Isan-style butterflied grilled chicken marinated in garlic, cilantro root and fish sauce.
Nam Tok Moo
Grilled pork neck sliced and dressed with lime, fish sauce, chili flakes and toasted rice.
Khao Niao
Steamed glutinous rice — the everyday staple of Isan and the north.
Gaeng Tai Pla
Fiery Southern curry built on fermented fish innards with turmeric and bamboo shoots.
Khao Mok Gai
Southern Thai-Muslim chicken and turmeric rice topped with fried shallots and sweet chili sauce.
Gaeng Som Pla
Sour turmeric-tamarind fish curry loaded with mixed vegetables — Southern style.
Hoy Tod
Crispy-edged oyster and bean-sprout omelette griddled with a starchy batter.
Poo Pad Pong Karee
Whole crab stir-fried with yellow curry powder, egg and evaporated milk.
Goong Pao
Charcoal-grilled river prawns dipped in Chanthaburi-style tart seafood sauce.
Yam Som O
Pomelo salad with shrimp, coconut, roasted chili paste and toasted shallots.
Kuay Tiao Sukhothai
Sweet-savory pork noodle soup from Sukhothai with long beans, peanuts and palm sugar.
Khao Tom Mud
Steamed banana-leaf packets of sticky rice with banana and coconut cream.
Look Chin Ping
Skewered grilled meatballs (pork, fish or beef) glazed with sweet chili and served with jaew.
Choo Chee Pla
Court-style thick red curry sauce ladled over pan-fried fish, garnished with kaffir lime.
Mee Krob
Crispy rice noodles glazed with tangy-sweet tamarind syrup — a classic royal starter.
Thong Yip
Golden pinched-flower egg yolk sweet poached in fragrant jasmine syrup — Portuguese-Siamese court origin.
Khanom Mo Kaeng
Baked custard of coconut milk, palm sugar and mung bean topped with crispy fried shallots.
Khao Mun Gai
Thai take on Hainanese chicken rice with fermented soybean-ginger sauce.
Jok
Silky rice congee with pork balls, ginger, scallion and a soft-boiled egg — a Bangkok breakfast staple.
Ba Mee Moo Daeng
Springy egg noodles topped with lacquered red barbecue pork, garlic oil and scallion.
Khanom Farang Kudichin
Portuguese-Siamese sponge cakelets from Kudi Chin, Bangkok, topped with dried fruit.
Oliang
Southern-Chinese-style Thai iced black coffee blended with corn, cardamom and sesame.
Roti Gluay
Griddled banana pancake drizzled with sweetened condensed milk — a Southern-Muslim street classic.
Satay Moo
Turmeric-marinated pork skewers with peanut sauce and cucumber ajad relish.
Nasi Dagang
Southern-Muslim coconut-steamed rice served at breakfast with tuna curry and pickles.
Gaeng Karee Gai
Mild Thai yellow curry with chicken and potatoes, shaped by Indian trader spice trade.
Samosa Thai
Small crispy pastries stuffed with curried chicken or potato, dipped in sweet chili sauce.
Roti Canai Thai
Flaky pan-fried flatbread served with yellow curry gravy for breakfast in Southern Thailand.
Khanom Tuay
Two-layer steamed coconut custard: sweet pandan base topped with salty coconut cream.
Cha Yen
Bright-orange Thai iced tea sweetened with condensed milk, topped with evaporated milk.
Nam Manao
Refreshing Thai limeade with a pinch of salt to balance sugar.
Luk Chub
Palace-style mung bean marzipan shaped and painted as miniature fruits, glazed in agar — festive gift dessert.
Khao Chae
Songkran hot-season dish of jasmine-scented iced rice with an array of savory sides.