Recipes › Thai

Thai cuisine

Every Thai dish we have, with the recipe for each — 99 of them, each one written for this site rather than adapted from anybody else's.

By protein

• Chicken (11)
• Pork (31)
• Beef (6)
• Duck (6)
• Fish (5)
• Shellfish (14)
• Egg (30)
• Vegetarian (25)
• Vegetables (2)
• Desserts (34)
• Pastes, sauces and basics (6)

By region

• Southeast Asian recipes (379)
• Asian recipes (968)

Every Thai dish

• Bamboo shoot salad, sourced from Thailand. Boiled bamboo shoots dressed warm, with the shoots boiled twice in changed water first.
• Boat noodles, sourced from Thailand. A dark spiced beef noodle broth thickened with blood stirred in off the boil. Pork, Beef.
• Bua loi, sourced from Thailand. Small rice-flour balls coloured with real vegetables, boiled apart from the coconut milk. vegan.
• Chim chum, sourced from Thailand. A clay pot of herb broth on the table, with raw meat dipped in a few slices at a time. Pork, Shellfish, Egg.
• Curry puff, sourced from Thailand. Two doughs rolled and coiled together so the pastry bakes in visible spiral layers. Chicken.
• Fakthong kaeng buat, sourced from Thailand. Pumpkin poached uncovered in salted coconut milk, cut large so the pieces survive the cooking. vegan.
• Green curry, sourced from Thailand. The paste cracked in coconut cream until the oil runs green, and nothing boiled afterwards. Chicken.
• Kaeng hang le, sourced from Thailand. A dry curry with no coconut milk, carried by ginger and tamarind and a long slow braise. Pork.
• Kaeng khae, sourced from Thailand. A thin herbal curry with no coconut, built on more green leaves than anything else. Chicken.
• Kaeng pa, sourced from Thailand. A waterbased curry with no coconut and no sugar, hot and herbal rather than rich. Pork.
• Kaeng phrik kraduk mu, sourced from Thailand. Pork ribs simmered long in a thin chilli broth, with the ribs cooked before the paste goes in. Pork.
• Kaeng som, sourced from Thailand. A thin sour curry with no coconut milk at all, soured with tamarind and sharpened at the end. Fish.
• Kaeng tai pla, sourced from Thailand. A fiercely hot curry built on fermented fish innards, boiled and strained before anything else. Fish.
• Kai yang, sourced from Thailand. A butterflied chicken pressed flat and grilled slowly bone-side down for most of the time. Chicken.
• Khai yat sai, sourced from Thailand. A thin flat omelette folded into a sealed parcel round a filling cooked and cooled first. Pork, Egg.
• Khanom babin, sourced from Thailand. Small coconut cakes cooked on a griddle under a lid, browned on both faces and chewy inside. Duck, Egg.
• Khanom bueang, sourced from Thailand. A wafer-thin crisp shell spread with meringue cream and folded while it is still flexible. Egg.
• Khanom chan, sourced from Thailand. Nine thin steamed layers built one at a time, each set before the next is poured. vegan.
• Khanom chin, sourced from Thailand. Rice soaked until it sours, ground, and extruded straight into boiling water. vegan.
• Khanom khai nok kratha, sourced from Thailand. Sweet potato dough balls fried twice and pressed between fries so they puff hollow. vegan.
• Khanom krok, sourced from Thailand. Two batters in one hollow, a savoury rice base and a sweet coconut top, joined in the pan. vegan.
• Khanom met khanun, sourced from Thailand. Mung bean paste shaped like a seed, dipped in yolk and set in syrup. Duck, Egg.
• Khanom mo kaeng, sourced from Thailand. A dense baked custard thickened with mung bean, finished under fried shallots. Duck, Egg.
• Khanom sot sai, sourced from Thailand. A clear tapioca wrapper round sweet coconut, with a salty cream layer sealed in beside it. vegan.
• Khanom tan, sourced from Thailand. A batter leavened by the palm fruit itself fermenting overnight, then steamed in leaf cups. vegan.
• Khanom thian, sourced from Thailand. A sticky black-sesame dough round a savoury-sweet mung bean filling, folded into a leaf pyramid. vegan.
• Khanom thuai, sourced from Thailand. Two layers steamed in small cups, a sweet base and a salty coconut top that must not merge. vegan.
• Khanom Tokyo, sourced from Thailand. A soft thin pancake rolled while warm, filled sweet or savoury, cooked on one side only. Egg.
• Khanom tom, sourced from Thailand. Boiled rice-flour balls round a caramelised coconut filling, rolled in coconut while wet. vegan.
• Khao chae, sourced from Thailand. Cooked rice rinsed until the water runs clear and served in scented iced water, with side dishes. Pork, Shellfish, Egg.
• Khao kha mu, sourced from Thailand. A pork leg braised whole for hours in five-spice soy until the skin goes to jelly. Pork, Egg.
• Khao khluk kapi, sourced from Thailand. Shrimp paste rice served with its garnishes separate, mixed by whoever is eating it. Pork, Shellfish, Egg.
• Khao mak, sourced from Thailand. Steamed sticky rice inoculated with a yeast ball and left two days until it swims in its own liquor. vegan.
• Khao mu daeng, sourced from Thailand. Roast pork sliced over rice with a dark gravy thickened separately and poured at the table. Pork, Egg, Tofu.
• Khao niao sangkhaya, sourced from Thailand. A steamed coconut custard set over sticky rice, with the custard strained and steamed low. Egg, vegetarian.
• Khao phat amerikan, sourced from Thailand. Fried rice seasoned with ketchup rather than fish sauce, served with fried chicken and an egg. Chicken, Egg.
• Khao soi, sourced from Thailand. A coconut curry noodle bowl with two noodles, one boiled in it and one fried on top. Chicken.
• Khao tom, sourced from Thailand. Cooked rice dropped into hot stock so the grains stay whole, not boiled down into porridge. Pork.
• Khao tom mat, sourced from Thailand. Part-cooked coconut rice wrapped round a whole banana in banana leaf and steamed. vegan.
• Khua kling, sourced from Thailand. Mince dry-fried with paste until no liquid is left at all, and fiercely hot by design. Pork.
• Kluai buat chi, sourced from Thailand. Bananas poached briefly in salted coconut milk, where the salt is as important as the sugar. vegan.
• Kuaitiao khua kai, sourced from Thailand. Noodles fried almost dry over a low flame for a long time, so they catch rather than steam. Chicken, Shellfish, Egg.
• Kung chae nampla, sourced from Thailand. Raw marine prawns butterflied and dressed to order, with the sauce made before they are cut. Shellfish.
• La tiang, sourced from Thailand. A lace of egg drizzled from the fingers into a hot pan, folded round a sweet-salty filling. Pork, Egg.
• Larb, sourced from Thailand. Minced meat cooked in its own liquid and dressed off the heat, with toasted rice powder for body. Pork.
• Luk chup, sourced from Thailand. Mung bean paste modelled into fruits and dipped in clear jelly three times for a glass shell.
• Mamuang kuan, sourced from Thailand. Mango purée cooked down to a paste and dried in thin sheets until it peels away clean. vegan.
• Mamuang nampla wan, sourced from Thailand. Sour green mango with a thick caramelised fish sauce dip, reduced and cooled before serving. Shellfish.
• Mango sticky rice, sourced from Thailand. Steamed sticky rice dressed with salted coconut milk while hot, with a thicker salted sauce on top. vegan.
• Massaman curry, sourced from Thailand. A mild long-cooked curry with whole spices and potatoes, cooked until the beef gives entirely. Beef.
• Mi krop, sourced from Thailand. Vermicelli fried to a crisp nest and tossed in caramel at the last second, eaten immediately. Pork, Shellfish, Egg.
• Miang kham, sourced from Thailand. Raw bits wrapped in a leaf one at a time, with a thick sauce reduced until it coats. Shellfish.
• Mu kratha, sourced from Thailand. A domed pan grilling meat in the middle while a moat of broth cooks everything else. Pork, Shellfish, Egg.
• Mu ping, sourced from Thailand. Pork marinated in coconut milk overnight and basted with it, grilled fast over a high heat. Pork.
• Nam ngiao, sourced from Thailand. A tomato and pork rib noodle broth with no coconut, thickened by dried kapok flowers. Pork.
• Nam phrik kapi, sourced from Thailand. A thin salty dip built on shrimp paste toasted first, with everything else pounded in raw.
• Nam phrik long ruea, sourced from Thailand. A dip served as a composed plate, with the accompaniments part of the dish rather than beside it. Pork, Duck, Fish, Egg.
• Nam phrik num, sourced from Thailand. Green chillies grilled whole and skinned before they are pounded, so the dip tastes of smoke.
• Nam phrik ong, sourced from Thailand. A simmered dip rather than a pounded one, cooked down with pork and tomato until the oil separates. Pork.
• Nam tok, sourced from Thailand. A whole cut grilled and sliced, dressed in the larb manner but never minced. Pork.
• Namkhaeng sai, sourced from Thailand. Shaved ice heaped over toppings put in the glass first, with a syrup poured at the table. vegetarian.
• Nuea phat phrik, sourced from Thailand. Beef seared in two batches so the pan never drops, with the chillies as a vegetable. Beef.
• Oyster omelette, sourced from Thailand. A starch batter fried to a crisp sheet before the egg goes on, with the oysters added late. Shellfish, Egg.
• Pad thai, sourced from Thailand. Rice noodles soaked rather than boiled, cooked two portions at a time in a sauce made first. Shellfish, Egg, Tofu.
• Phanaeng, sourced from Thailand. A curry reduced until it clings to the meat, thickened by peanut rather than by flour or time. Beef.
• Phat kaphrao, sourced from Thailand. A two-minute stir fry where the basil goes in off the heat and must be holy basil. Pork, Egg.
• Phat khi mao, sourced from Thailand. Wide noodles with no sweetness and a great deal of fresh chilli, pounded rather than sliced. Pork.
• Phat khing, sourced from Thailand. Young ginger in matchsticks as a vegetable rather than a seasoning, barely cooked. Chicken.
• Phat mi Khorat, sourced from Thailand. Thin noodles fried dry with a fermented fish sauce, darker and plainer than pad thai. Pork, Fish.
• Phat phrik khing, sourced from Thailand. A stir fry with curry paste and no liquid, where the long beans are half the dish. Pork.
• Phat si-io, sourced from Thailand. Wide fresh noodles charred in a dry hot pan before any sauce touches them. Pork, Egg.
• Pumpkin-coconut custard, sourced from Thailand. Coconut custard steamed inside a hollowed pumpkin, so the vessel is cooked with the filling. Duck, Egg.
• Rat na, sourced from Thailand. Charred wide noodles under a separate thickened gravy, the two never cooked together. Pork.
• Red curry, sourced from Thailand. The plainest of the coconut curries, thinner than phanaeng and hotter than green. Pork.
• Roti sai mai, sourced from Thailand. A paper-thin cooked-on-one-side wrapper rolled round spun sugar, assembled at the last second. Egg, vegetarian.
• Sago with coconut milk, sourced from Thailand. Sago hydrated off the heat rather than boiled, so the milk stays loose instead of turning to glue. vegan.
• Sai krok Isan, sourced from Thailand. A pork sausage made sour by three days of fermentation on cooked rice, not by any acid. Pork.
• Sai ua, sourced from Thailand. A fresh sausage carrying its aromatics in the mince, grilled slowly in a coil. Pork.
• Sakhu sai mu, sourced from Thailand. Small tapioca pearls worked into a dough with hot water, wrapped round a sweet-salty pork filling. Pork.
• Sangkhaya, sourced from Thailand. The custard itself rather than a finished sweet, steamed in a bowl and spooned over other things. Duck, Egg.
• Som tam, sourced from Thailand. Green papaya pounded rather than tossed, so the shreds bruise and take up the dressing. Shellfish.
• Steamed curry, sourced from Thailand. A curry set like a mousse by egg and steaming, beaten in one direction until it stiffens. Fish, Egg.
• Sticky rice in bamboo, sourced from Thailand. Rice and coconut milk sealed in green bamboo and roasted over a fire until the tube chars through. vegan.
• Stir-fried ice cream, sourced from Thailand. A liquid base spread on a frozen steel plate and scraped into rolls as it sets. vegetarian.
• Suea rong hai, sourced from Thailand. A fatty cut grilled whole and rested, sliced across the grain, with a sour roasted dip. Beef.
• Sukhothai noodles, sourced from Thailand. A sweet-sour pork noodle broth with raw long beans cut in and ground peanuts on top. Pork.
• Thai fried rice, sourced from Thailand. Plain fried rice seasoned only with fish sauce, finished with lime and prik nam pla at the table. Chicken, Egg.
• Thai suki, sourced from Thailand. A plain clear hotpot whose entire character is in the sauce, not in the broth. Pork, Beef, Shellfish, Egg, Tofu.
• Thai tea, sourced from Thailand. Tea brewed far stronger than drinkable, then cut with two milks and poured over a full glass of ice. vegetarian.
• Thapthim krop, sourced from Thailand. Diced water chestnut coated in tapioca flour and boiled, so each piece sets in a slippery shell. vegan.
• Thong muan, sourced from Thailand. A coconut wafer pressed between irons and rolled round a stick in the seconds before it hardens. Egg, vegetarian.
• Thong yip, sourced from Thailand. Strained yolk cooked in syrup and pinched into a five-pointed cup while hot. Duck, Egg.
• Thong yot, sourced from Thailand. Strained yolk dropped from a height into syrup so each one sets as a tear with a tail. Duck, Egg.
• Thua khiao tom namtan, sourced from Thailand. Whole mung beans boiled soft before any sugar goes near them, then sweetened and rested. vegetarian.
• Tom kha kai, sourced from Thailand. An opaque coconut soup where galangal is the loudest thing in it and nothing ever boils. Chicken.
• Tom khlong, sourced from Thailand. A thin sour soup built on smoked dried fish and charred aromatics, with no fresh protein at all. Fish.
• Tom yam kung, sourced from Thailand. A clear hot-sour prawn soup built on a stock made from the prawn heads and shells. Shellfish.
• Yam khai dao, sourced from Thailand. Eggs deep-fried until the edges are lacy and brittle, then cut up and dressed while warm. Egg.
• Yellow curry, sourced from Thailand. The mildest of the curries, carried by turmeric and dry spice rather than by chilli. Chicken.

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