Cuisine of Thailand
Jump to navigation
Jump to search
culinary traditions of Thailand  | |||||
| Upload media | |||||
| Instance of | |||||
|---|---|---|---|---|---|
| Subclass of | |||||
| Culture | |||||
| Location |
| ||||
| Country of origin | |||||
| |||||
 | |||||
Deutsch: Thailändische Küche
English: Thai cuisine
Français : Cuisine thaïlandaise
ไทย: อาหารไทย
For the category, see: Category:Cuisine of Thailand
One plate dishes
[edit]-
Chok mu sap (rice congee with minced pork) -
Khao kha mu (stewed pork leg with rice) -
Khao mok kai (Thai style chicken biryani) -
Khao phat (fried rice) -
Khao man kai (Hainanese chicken rice Thai style) -
Bami mu daeng (egg noodle soup with red roast pork) -
Phat Thai (Thai fried rice noodles) -
Khao khluk kapi (rice fried with shrimp paste) -
Phat khi mao (stir fried rice noodles with meat, chilli paste, holy basil and vegetables) -
Khao soi kai (northern Thai curry noodle soup with chicken) -
Khao na pet (red roast duck on rice) -
Kaphrao mu rat khao khai dao (stir-fried minced pork and holy basil served with a fried egg on rice) -
Khao mu krop mu daeng (crispy pork and sweet grilled pork served on rice) -
Phat Thai (Thai fried rice noodles)
Main dishes
[edit]Soups and curries
[edit]-
Tom yam kung (spicy sour soup with prawns) -
Tom yam pla buek (spicy sour soup with cat fish) -
Kaeng no mai (curry with fermented bamboo shoots) -
Tom kha kai (Thai coconut soup with chicken) -
Kaeng phet pet yang (roast duck in red curry) -
Kaeng matsaman nuea (massaman curry with beef) -
Khua kling mu (dry southern Thai pork curry) -
Kaeng kari kai (yellow curry with chicken) -
Kaeng som (hot sour curry) -
Tom chuet (clear soup with vegetables) -
Kaeng hangle (northern Thai pork curry) -
Kaeng phak kat cho kai (cabbage and chicken curry) -
Kaeng khiao wan kai (green curry with chicken) -
Kaeng khanun ("baby" jackfruit curry) -
Phanaeng mu (phanaeng curry with pork) -
Kaeng khae (vegetable curry) -
Pad-Kee-Mao ("Pepper Chili Wok": chicken, pepper, fried chili, garlic, basil, galangal, vegetables, seasoning sauce)
Fried, grilled or steamed
[edit]-
Mu manao (Grilled pork with a spicy lime dipping sauce) -
Sate kai (chicken satay) -
Pla sam rot (crispy fish with tamarind sauce) -
Ho mok (steamed fish curry pate) -
Kaphrao hoi (clams fried with holy basil) -
Pla nueng manao (steamed fish with lime) -
Thot man pla (Thai fish cake) -
Phat khana (stir-fried Chinese broccoli) -
Si khrong mu thot (deep-fried pork ribs) -
Kung phao (grilled prawns) -
Mu yang (grilled pork) -
Mu phalo (pork stewed in soy sauce) -
Kai yang (grilled chicken) -
Pu nim phat phong kari (soft shell crab stir-fried with egg and curry powder) -
Phak bung fai daeng (stir-fried morning glory) -
Suea rong hai (grilled beef with chilli dip) -
Dok hom phat tap (liver stir-fried with onion flowers) -
Kho mu yang kratha ron (marinated pork neck grilled on a hot skillet)
Salads
[edit]-
Som tam Thai (Central Thai papaya salad) -
Som tam Lao (Northeastern Thai papaya salad) -
Tam mu yo (salad with Vietnamese sausage) -
Phla kung (prawn and chilli paste salad) -
Yam khai dao (fried egg salad) -
Yam som-o (pomelo salad) -
Yam wunsen (glass noodle salad) -
Lap mu Isan (northeastern Thai minced pork salad) -
Lap nuea dip Lanna (northern Thai raw beef salad) -
Yam thale (seafood salad) -
Phla nuea makhuea on (medium rare beef and aubergine salad)
Side dishes
[edit]-
Khao suai (steamed rice) -
Khao niao (sticky rice, here in traditional banana-leaf wrapper) -
Khao tom kui (plain rice congee) -
Khanom chin (Thai rice noodles)
Chilli dips and pastes
[edit]-
Nam phrik long ruea (chilli paste with dried shrimp) -
Nam phrik kha (chilli paste with galangal) -
Nam phrik num (paste from grilled green chillies) -
Phrik nam pla (sliced bird's eye chillies in fish sauce) -
Nam phrik kapi (chilli paste with fermented shrimp) -
Nam chim chaeo (chilli dip with dry roasted rice)
Desserts and sweet snacks
[edit]-
Khao niao mamuang (mango with glutinous rice cooked in coconut milk) -
Mo kaeng (Thai cake) -
Khao tom mat (banana in sticky rice) -
Khanom khrok (coconut hotcakes) -
Khanom tom (glutinous rice sweets) -
That khai (egg custard tart) -
Khanom tako (coconut jelly) -
Foi thong (strands of egg yolk boiled in jasmine scented sugar syrup)
Starters and savoury snacks
[edit]-
Nuea daet diao (deep-fried sun dried beef) -
Karipap (chicken and potato curry puff) -
Khanom chip (steamed dumplings) -
Thung thong (deep-fried pastry with usually a meat or prawn filling) -
Miang kham (sweet and savoury ingredients inside a leaf wrap) -
Chingrit thot (deep-fried crickets)
Spices
[edit]-
Phrik khi nu (Bird's eye chillies) -
Ingredients for green curry: pepper, shallots, coriander and the coriander roots, galangal, shrimp paste, limes, garlic and green bird chillies. -
Ingredients for red curry -
Phrik lap is the spice mix needed for making northern Thai style lap/larb salad
