(Khao-Soi)

Ingredients

  • 200g egg noodles
  • 200g chicken thighs, cut into pieces
  • 2 cups coconut milk
  • 2 cups chicken broth
  • 2 tbsp red curry paste
  • 1 tbsp yellow curry powder
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped
  • Pickled mustard greens
  • Fried crispy noodles (optional)
  • Shallots, sliced
  • Chili oil (optional)

Instructions

  1. Cook the egg noodles according to package instructions, then drain and set aside.
  2. In a pot, heat coconut milk and bring to a boil. Add red curry paste and yellow curry powder, stirring until fragrant.
  3. Add chicken pieces and cook until they turn white.
  4. Pour in chicken broth, soy sauce, fish sauce, and sugar. Simmer for 15-20 minutes until the chicken is fully cooked.
  5. Serve the curry over cooked noodles, garnish with lime wedges, cilantro, pickled mustard greens, fried crispy noodles, shallots, and chili oil.
(Sai Oua)

Ingredients

  • 500g ground pork
  • 1 stalk lemongrass, finely chopped
  • 5 kaffir lime leaves, finely chopped
  • 3 cloves garlic, minced
  • 1 inch galangal, minced
  • 2 red chilies, minced
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp turmeric powder
  • Natural sausage casings

Instructions

  1. In a large bowl, mix ground pork with lemongrass, kaffir lime leaves, garlic, galangal, red chilies, fish sauce, soy sauce, and turmeric powder.
  2. Stuff the mixture into sausage casings.
  3. Grill the sausages over medium heat until fully cooked, turning occasionally for about 20-30 minutes.
  4. Slice and serve with sticky rice and fresh vegetables.
(Som Tum)

Ingredients

  • 1 green papaya, shredded
  • 2 tomatoes, cut into wedges
  • 2 cloves garlic, minced
  • 2-3 bird's eye chilies, minced
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp palm sugar
  • 2 tbsp peanuts, toasted
  • 1-2 long beans, cut into pieces

Instructions

  1. In a mortar and pestle, pound garlic and chilies until crushed.
  2. Add shredded papaya, tomatoes, and long beans. Lightly pound and mix.
  3. Add fish sauce, lime juice, and palm sugar. Mix well.
  4. Top with toasted peanuts and serve immediately.
(Larb)

Ingredients

  • 500g minced pork or chicken
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp roasted rice powder
  • 1-2 red chilies, minced
  • 2 shallots, sliced
  • Fresh mint leaves
  • Fresh cilantro, chopped
  • Green onions, sliced

Instructions

  1. In a pan, cook the minced meat over medium heat until fully cooked. Drain any excess liquid.
  2. Remove from heat and let it cool slightly.
  3. Add fish sauce, lime juice, roasted rice powder, and red chilies. Mix well.
  4. Stir in shallots, mint leaves, cilantro, and green onions.
  5. Serve with fresh vegetables and sticky rice.
(Pad-Ka-Phrao)

Ingredients

  • 300g minced pork or chicken
  • 1 cup Thai holy basil leaves
  • 4 cloves garlic, minced
  • 3 bird's eye chilies, minced
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • Fried egg (optional)

Instructions

  1. In a pan, heat oil over medium heat. Add garlic and chilies, and stir-fry until fragrant.
  2. Add minced meat and cook until fully cooked.
  3. Add soy sauce, fish sauce, and sugar. Stir well.
  4. Add Thai holy basil leaves and stir-fry until wilted.
  5. Serve over rice with a fried egg on top if desired.
(Kuay-Teow)

Ingredients

  • 200g rice noodles
  • 200g beef or pork, thinly sliced
  • 4 cups beef or pork broth
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • Bean sprouts
  • Green onions, sliced
  • Fresh cilantro, chopped
  • Lime wedges
  • Chili flakes (optional)

Instructions

  1. Cook the rice noodles according to package instructions, then drain and set aside.
  2. In a pot, heat broth and bring to a simmer. Add soy sauce, fish sauce, sugar, and garlic.
  3. Add the sliced meat and cook until fully cooked.
  4. Serve the broth and meat over cooked noodles.
  5. Garnish with bean sprouts, green onions, cilantro, lime wedges, and chili flakes if desired.
(gai yang)

Ingredients

  • 1 whole chicken, butterflied
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp garlic, minced
  • 1 tbsp lemongrass, minced
  • 1 tsp black pepper

Instructions

  1. In a bowl, mix fish sauce, soy sauce, sugar, garlic, lemongrass, and black pepper.
  2. Marinate the chicken in the mixture for at least 2 hours.
  3. Grill the chicken over medium heat until fully cooked, turning occasionally.
  4. Serve with sticky rice and som tum (green papaya salad).
(Kua Kling)

Ingredients

  • 300g minced pork or beef
  • 2 tbsp southern-style curry paste
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • 3 kaffir lime leaves, finely sliced
  • Fresh vegetables (for serving)

Instructions

  1. In a pan, cook the minced meat over medium heat until fully cooked. Drain any excess liquid.
  2. Add southern-style curry paste and stir-fry until fragrant.
  3. Add fish sauce and sugar, mixing well.
  4. Add finely sliced kaffir lime leaves.
  5. Serve with fresh vegetables and steamed rice.
(Penang Curry)

Ingredients

  • 500g beef or chicken, sliced
  • 2 tbsp Penang curry paste
  • 1 can (400ml) coconut milk
  • 1 cup beef or chicken broth
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar or brown sugar
  • 1-2 red chilies, sliced (optional for extra heat)
  • 6 kaffir lime leaves, torn into pieces
  • 1 tbsp vegetable oil
  • Fresh basil leaves (for garnish)
  • Cooked jasmine rice (for serving)

Instructions

  1. Heat vegetable oil in a large pan or wok over medium heat. Add Penang curry paste and sauté until fragrant.
  2. Add sliced beef or chicken and cook until browned on all sides.
  3. Pour in the coconut milk and beef or chicken broth. Stir well to combine.
  4. Add fish sauce, palm sugar, and kaffir lime leaves. Stir and bring to a simmer.
  5. Let the curry simmer for 15-20 minutes, or until the meat is tender and the sauce has thickened slightly.
  6. For extra heat, add sliced red chilies if desired.
  7. Garnish with fresh basil leaves before serving.
  8. Serve hot with jasmine rice.
sour curry
(Gaeng Som)

Ingredients

  • 200g fish fillets, cut into pieces
  • 1 cup green papaya, shredded
  • 2 cups water
  • 2 tbsp tamarind paste
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 cup vegetables (such as carrot, long beans)

Instructions

  1. In a pot, bring water to a boil. Add red curry paste and tamarind paste, stirring until dissolved.
  2. Add fish sauce and sugar, adjusting to taste.
  3. Add fish fillets and vegetables. Simmer until cooked through.
  4. Add shredded green papaya and cook for another 2-3 minutes.
  5. Serve hot with steamed rice.