All Recipes
8 recipes
Mango Sticky Rice (Khao Niao Mamuang)
Glutinous rice steamed, folded with sweet salted coconut milk and served with ripe mango. The salt in the sauce is what makes it work.
Pad See Ew (Thai Soy Sauce Noodles)
Wide rice noodles charred in a screaming pan with dark soy, egg and Chinese broccoli. Ten minutes of cooking and the whole point is the heat.
Massaman Beef Curry
The mildest Thai curry and the slowest — warm with cinnamon, cardamom and star anise, thickened with peanuts, and better the next day.
Som Tam (Green Papaya Salad)
Shredded unripe papaya pounded with lime, chilli, palm sugar and fish sauce. No cooking at all, and it takes ten minutes.
Tom Yum Goong (Hot and Sour Prawn Soup)
Sour, salty, hot and aromatic in that order. The prawn shells make the stock, which is why it tastes deeper than the twenty minutes it takes.
Thai Green Curry with Chicken
Coconut curry built the proper way — paste fried in cracked coconut cream until the oil separates, then everything else. That one step is the whole difference.
Thai Iced Tea (Cha Yen)
Strong spiced black tea, sweetened while hot and poured over ice with a float of evaporated milk. Sweet, orange and completely worth it.
Thai Basil Pork Rice Bowl (Pad Krapow) in 15 Minutes
The street-stall classic: minced pork seared hard, tossed with holy basil and chilli, and spooned over rice with a crispy fried egg. Faster than ordering it.