Recipes from Thailand
Thai cooking chases four flavors at once — hot, sour, sweet, salty. Pad thai negotiates them in a wok; tom yum sharpens them in clear broth; tom kha softens them with coconut milk.
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Pad Thai
Rice noodles with shrimp, eggs and peanut sauce — a Thai street-food classic.
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Tom Yum
Tom yum is Thailand's most internationally recognized soup, built on a distinct combination of hot, sour, salty, and lightly sweet flavors in a single broth.
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Coconut Rice
Coconut rice is a staple across Southeast Asian, South Asian, and Caribbean cuisines — a simple technique with a surprisingly aromatic result.
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Tom Kha Gai
Tom Kha Gai is the jewel of Thai cuisine — a creamy and aromatic coconut milk soup with chicken, galangal (Thai ginger), lemongrass, kaffir lime leaves, and…
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Green Curry (Gaeng Khiao Wan)
Thai green curry of chicken, eggplant and kaffir lime leaves — paste bloomed in cracked coconut cream.
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Massaman Curry
Thai curry with Persian inflection: beef braised long with cinnamon, cardamom, cloves and peanuts.
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Som Tam
Isaan salad of shredded green papaya, pounded in a mortar with garlic, chilli, lime, tamarind and fish sauce.
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Khao Soi
Northern Thai noodle soup: chicken in coconut curry, crowned with deep-fried crispy noodles.
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Mango Sticky Rice (Khao Niao Mamuang)
Steamed Thai glutinous rice drenched in sweet coconut milk, beside ripe mango slices and a salty coconut drizzle.