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Miang Sot (เมี่ยงซด) - Miiang Soht, circa 1928
gaaeng sohm phak boong
Sour curry with morning glory (gaaeng sohm phak boong ; แกงส้มผักบุ้ง)
The Three Kings Curry
The Three Kings Curry (แกงเผ็ดสามกษัตริย์ ; gaaeng phet saam gasat)
The Secret Healing Powers of Siamese Curries – A Closer Look at Gaaeng Yaa (แกงยา)
kaffir_lime_fried_chili_relish
Fried Kaffir Lime Chili Relish (น้ำพริกมะกรูดผัด ; naam phrik magruut phat)
Old Fashioned Pounded Unripe Rice Snack (ข้าวเม่าหมี่ ; khaao mao mee)
Tasty Beef (เนื้ออร่อย ; neuua araawy)
fish haaw mohk
Haaw mohk steamed savory curried fish cakes (ห่อหมกปลา ; haaw mohk bplaa)
Siamese Chili Relishes - The Professional Chef's Guide - น้ำพริก และ เครื่องจิ้ม
phat-phrik-khing
Old-Fashioned Phat Phrik Khing, Yesteryear's Travel Food (ผัดพริกขิง อาหารคนเดินทาง)
miang-bplaa-naaem
bplaa naaem (ปลาแนม) - A Siamese aristocratic small plate snack
Gaaeng Jao Dtao – An Aristocratic Sour Curry of Catfish with Young Tamarind Leaves, Fingerroot and Lemon Basil, with a Rustic Flare (แกงเจ้าเต่า)
shrimp-cucumber-curry
c1889 Garee Curry with Shrimp and Cucumber (แกงกะหรี่กุ้งกับแตงกวา; gaaeng garee goong gap dtaaeng gwaa)
Thai Curries: The Professional Chef’s Guide
Thai Curries: The Professional Chef's Guide - แกงไทย
naam-yaa
Khanohm Jeen Naam Yaa (ขนมจีนน้ำยา) - Fermented Rice Noodles with Minced Fish in Aromatic Coconut Curry
jungle-1908
History's first-ever recorded recipe for jungle curry by Lady Plean Passakornrawong, circa 1908 (ปลาดุกแกงป่า อย่าง ท่านผู้หญิงเปลี่ยน ภาสกรวงศ์ ตำราแม่ครัวหัวป่าก์; bplaa duuk gaaeng bpaa)
Southern Thai-style sour curry with grilled pork neck meat, pineapple and young tamarind leaves
Southern Thai-style sour curry with grilled pork neck meat, pineapple and young tamarind leaves (gaaeng sohm muu yaang yaawt ma khaam aawn lae aap bpa roht ; แกงส้มหมูย่างยอดมะขามอ่อนและสับปะรด)
c1908 Fermented rice noodles and golden coconut chicken sauce with an Indian flair (ขนมจีนแขก หรือ ไก่ต้มขนมจีน ; khanohm jeen khaaek)
Fermented rice noodles with multi-sour aromatic chicken sauce by Lady Gleep Mahithaawn (ขนมจีนน้ำพริกไก่ อย่างท่านผู้หญิงกลีบ มหิธร พ.ศ. 2492; khanohm jeen naam phrik gai)
c1949 Fermented rice noodles with multi-sour aromatic chicken sauce by Lady Gleep Mahithaawn (ขนมจีนน้ำพริกไก่ อย่างท่านผู้หญิงกลีบ มหิธร พ.ศ. 2492; khanohm jeen naam phrik gai)
Curry Paste Permeability
Introduction to Thai Clear Soups
Introduction to Thai Clear Soups - The complexity of simplicity
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