20 recipes
Beef slow-cooked in coconut milk with massaman paste, potatoes and peanuts — sweet, tangy and warm with cinnamon and cardamom.
Thin slices of beef in a thick red coconut curry sauce scented with peanut and kaffir lime leaves — richer and a little sweeter than red curry.
Silky, creamy rice porridge simmered in chicken stock until the grains break down, with little minced-chicken balls and a soft egg, topped with ginger, fried garlic and green onion.
Minced chicken stir-fried over high heat with garlic, chilies and basil in a savoury-sweet sauce, served over rice with a crispy-edged fried egg.
Springy fried fish cakes flavoured with red curry paste and kaffir lime leaves, served with a sweet-and-sour cucumber relish.
Tender chicken and vegetables in a creamy coconut-milk sauce with green curry paste, lime leaves and basil, served with jasmine rice.
A Thai omelette fried in plenty of very hot oil so it puffs up golden with crisp edges and a soft centre, served over white rice with chili sauce.
Gently poached, very tender chicken with rice cooked in its broth with garlic and ginger, and a fermented soybean sauce with ginger and chili.
Warm minced chicken tossed with lime, fish sauce, chili, mint, coriander and crunchy toasted rice powder.
Golden curry-tinted fried jasmine rice with sweet pineapple, toasted cashews, egg, raisins and vegetables.
Rice noodles stir-fried with shrimp, egg and a tamarind sauce that balances sweet, sour and salty, finished with peanuts and lime.
A crunchy Thai salad of shredded green papaya with green beans, tomatoes, dried shrimp and peanuts in a hot, sour and sweet dressing of lime and fish sauce.
Crisp rolls filled with glass noodles, cabbage and carrot stir-fried with garlic and soy sauce, dipped in sweet chili sauce.
Whole sea bass steamed until tender and bathed in a hot, sour and spicy broth of lime, garlic and chili.
A creamy chicken and coconut-milk soup with galangal and lemongrass, sharpened with lime and gently spicy.
A hot and sour Thai soup: a fragrant broth of lemongrass, galangal and makrut lime leaves with shrimp and mushrooms, finished with lime juice and fish sauce.
Colourful vegetables and golden tofu in a red coconut curry with kaffir lime leaves and Thai basil.
Clear glass noodles with shrimp, minced chicken, tomato, shallot, celery and peanuts in a sour, spicy lime dressing.
Steamed sticky rice soaked in sweetened coconut milk, served with ripe mango slices, a thick coconut sauce and toasted sesame.
Crunchy water chestnut cubes dyed red and wrapped in a soft, clear coating, served in sweet coconut milk over crushed ice.
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Recipes from Thailand
