Stir-fries
Phak Boong Fai Daeng (Stir-fried Morning Glory)
Morning glory flash-fried in a roaring hot wok with garlic, chillies, yellow bean sauce and oyster sauce: crunchy, savoury and done in a minute.
13 min · Easy · 2 servings
Recipes
Step-by-step guides to master authentic Thai classics at home
Every recipe here is written to be cooked at home, outside Thailand as well as in it. Each one lists the ingredients in full, gives prep and cook times, servings and difficulty, and walks through the method step by step, with notes on the techniques that matter: frying a curry paste until the oil splits, toasting rice for larb, or keeping a wok hot enough for a proper stir-fry.
The collection covers all four regions of Thailand, from Bangkok classics such as pad Thai and green curry to Chiang Mai's khao soi, the grilled meats and salads of Isaan and the fiery curries of the south. Where an ingredient is hard to find abroad, the recipe suggests a substitute, and the linked guides explain how to choose and store it.
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All recipes
Braises & Stews
Moo Palo (Five-Spice Pork and Egg Stew)
A sweet, aromatic Thai-Chinese stew of pork belly and boiled eggs in a soy and five-spice broth, simmered until meltingly tender.
110 min · Easy · 4 servings
Braises & Stews
Khao Kha Moo (Braised Pork Leg on Rice)
Pork leg slow-braised in soy, palm sugar and five spice until it falls apart, sliced over rice with kale, pickles and chilli vinegar.
210 min · Medium · 6 servings
Desserts
Sangkaya Fak Thong (Pumpkin Coconut Custard)
A whole kabocha pumpkin filled with palm sugar and coconut custard, steamed until set and cut into striking orange and gold wedges.
90 min · Medium · 8 servings
Desserts
Kluay Buat Chi (Bananas in Coconut Milk)
Ripe bananas simmered in salted, sweetened coconut milk with pandan: a warm, simple Thai dessert ready in twenty minutes.
25 min · Easy · 4 servings
Braises & Stews
Moo Hong (Phuket Braised Pork Belly)
Phuket’s Hokkien-style pork belly, braised in soy sauce, garlic and black pepper until dark, glossy and meltingly soft.
105 min · Easy · 4 servings
Grilled & Fried
Gai Tod Hat Yai (Hat Yai Fried Chicken)
Southern Thailand’s famous fried chicken, marinated in coriander seed, cumin and garlic and buried under crispy fried shallots.
50 min · Easy · 4 servings
Desserts
Mango Sticky Rice (Khao Niao Mamuang)
Steamed glutinous rice soaked in sweet, salty coconut milk, served with ripe mango and a spoonful of coconut sauce.
45 min · Easy · 4 servings
Noodles & Rice
Khao Mok Gai (Thai-Muslim Chicken Biryani)
Spiced yellow rice cooked with yogurt-marinated chicken, topped with crispy shallots and served with a sweet-sour green chilli and mint sauce.
90 min · Medium · 4 servings
Noodles & Rice
Khao Man Gai (Thai Hainanese Chicken Rice)
Silky poached chicken, rice cooked in the chicken stock and fat, and a punchy fermented soybean, ginger and chilli sauce.
95 min · Medium · 4 servings
Curries
Gaeng Lueang (Southern Sour Yellow Curry with Fish)
A bright yellow, very sour and very hot fish curry from the south, with turmeric, tamarind and green papaya or pineapple. No coconut milk.
40 min · Medium · 4 servings
Noodles & Rice
Khao Soi Gai (Chiang Mai Curry Noodles)
Northern Thailand’s curry noodle soup: chicken legs in a rich coconut curry over soft egg noodles, topped with a nest of crispy fried noodles.
90 min · Medium · 4 servings
Stir-fries
Kua Kling (Southern Dry Curry)
Minced pork dry-fried in a fiery turmeric curry paste until every grain is coated, finished with shredded makrut lime leaves.
40 min · Medium · 4 servings
Curries
Massaman Curry with Beef
A rich, mild curry with Persian and Indian roots: braised beef, potatoes and peanuts in a cinnamon, cardamom and tamarind sauce.
180 min · Medium · 6 servings
Soups
Tom Saep (Isaan Hot & Sour Pork Rib Soup)
A clear, fiery, sour soup of tender pork ribs with lemongrass, galangal, roasted chilli and lots of fresh herbs.
75 min · Easy · 4 servings
Stir-fries
Pad Kra Pao Moo Sap (Holy Basil Pork)
Minced pork stir-fried with garlic, bird’s eye chilli and holy basil, served over rice with a crisp-edged fried egg.
20 min · Easy · 2 servings
Dips & Relishes
Nam Jim Jaew (Isaan Dipping Sauce)
The smoky, sour, salty dipping sauce served with grilled meats across Isaan, thickened with toasted rice.
10 min · Easy · 4 servings
Salads
Som Tam Thai (Green Papaya Salad)
Shredded green papaya bruised in a clay mortar with garlic, chilli, lime, palm sugar, tomatoes, green beans, dried shrimp and peanuts.
20 min · Easy · 2 servings
Salads
Nam Tok Neua (Isaan Grilled Beef Salad)
Charred, juicy beef sliced and tossed warm with lime, fish sauce, roasted chilli, toasted rice, shallots and herbs.
25 min · Easy · 3 servings
Soups
Tom Kha Gai
A mellow coconut and galangal soup with chicken and mushrooms, sharp with lime and gently hot.
35 min · Easy · 4 servings
Grilled & Fried
Gai Yang (Isaan Grilled Chicken)
Chicken marinated in garlic, coriander root, pepper and lemongrass, grilled slowly over charcoal and served with jaew and sticky rice.
65 min · Easy · 4 servings
Soups
Tom Yum Goong
Hot, sour and fragrant prawn soup with lemongrass, galangal and makrut lime leaves, finished with lime juice and nam prik pao.
40 min · Easy · 4 servings
Salads
Larb Moo (Isaan Minced Pork Salad)
Warm minced pork tossed with lime, fish sauce, chilli flakes, toasted rice powder, shallots and fresh mint.
30 min · Easy · 4 servings
Curries
Green Curry with Chicken (Gaeng Keow Wan Gai)
A homemade green curry paste fried in cracked coconut cream, with chicken thigh, Thai aubergines and a fistful of Thai basil.
65 min · Medium · 4 servings