Home > Thai food recipes by their origin > Central Plains and Bangkok Cuisine
naam phrik roy rot
Fried fermented shrimp paste relish with green apples by Princess Jongjittanom Dissakul (น้ำพริกลูกแอปเปิ้ลผัด อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; naam phrik luuk aaep bpeern phat)
Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
In the Thai language, lon (lohn; หลน) means to simmer. In this ancient style dip, minced pork and fermented shrimp paste, along with smoked-charred dry fish, chilies and other aromatics, are slowly simmered in rich coconut cream to create a deep, multi-layered - yet subtle and silky – dip; a dip which is then lightly seasoned with just palm sugar and fish sauce. The dip is served with an array of fresh and fried vegetables, tempura-like cakes, crispy small fishes or tiny transparent salt-water shrimp. For a dish with so many subtle flavors, there is surprisingly little fuss.
Shrimp Ball Soup (แกงลูกชิ้นกุ้ง; gaaeng luuk chin goong)
Shrimp Ball Soup (แกงลูกชิ้นกุ้ง; gaaeng luuk chin goong)
Gaaeng luuk chin goong, shrimp balls pounded and slapped for springy texture in clear broth with garland chrysanthemum. Jeeb Bunnag, 1933.
แกงนพเก้า
(c1908) nohpa gaao sour curry (gaaeng nohp pha gaao ; แกงนพเก้า)
Royal Duck Spicy Curry (แกงเผ็ดเป็ดเสวย; gaaeng phet bpet suay)
Royal Duck Spicy Curry (แกงเผ็ดเป็ดเสวย; gaaeng phet bpet suay)
Gaaeng phet bpet suay, duck dry-sautéed before simmering, with kaffir lime and optional nutmeg in the paste. Delicious Side Dishes, 1935.
gaaeng_sohm_raang_roong
(c1932) Sour water-based curry of pork, salted fish and vegetables blanched in pork lard (gaaeng sohm raang roong ; แกงส้มร่างรุ้ง แกงส้มหมูกับปลาเค็มใส่ผักตี่น้ำมัน )
roasted-chili-am-for-salad-dressing
Ancient roasted chili jam (naam phrik phao bo:h raan ; น้ำพริกเผาโบราณ)
Beef Phanaaeng Curry - พะแนงเนื้อ
Beef Phanaeng Curry and Ancient Grilled Phanaeng Chicken Curry (พะแนงเนื้อ และ ไก่ผะแนง จากตำราอาหารที่เก่าสุดในสยาม)
Breaking news: The oldest Thai cookbook, as well as history’s first-ever recorded recipe for Phanaeng curry, are revealed for the first time on Thaifoodmaster.com - A 126-year-old cookbook written by one of Siam’s most revered singers, Maawm Sohm Jeen (Raa Chaa Noopraphan) (หม่อมซ่มจีน, ราชานุประพันธุ์), has been rediscovered, offering a unique glimpse into the culinary repertoire of 19th-century Siam. In this chapter we examine the different forms of phanaeng curry from the 1800s to the present day, as we reconstruct the 19th-century version and craft step-by-step a traditional beef phanaeng curry.
naam phrik roy rot
Tamarind flower chili relish inspired by Princess Jongjittanom Dissakul (น้ำพริกดอกมะขาม อย่าง หม่อมเจ้าหญิงจงจิตรถนอม ดิศกุล ; naam phrik daawk makhaam)
Date Palm in Coconut Milk (อินทผาลัมน้ำกะทิ; in tpha lam naam ga thi)
Date Palm in Coconut Milk (อินทผาลัมน้ำกะทิ; in tpha lam naam ga thi)
In tpha lam naam ga thi, date palm hand-torn and served in freshly pressed coconut milk, lightly salted. From Jeeb Bunnag, 1933.
Seasoned Chicken Tongue Relish (ลิ้นระกาปรุง; lin ra gaa bproong)
Seasoned Chicken Tongue Relish (ลิ้นระกาปรุง; lin ra gaa bproong)
Lin ra gaa bproong, pounded chicken tongue relish with ruaan shrimp and ginger, from Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.
naam phrik roy rot
Pickled bean curd chili relish (น้ำพริกเต้าหู้ยี้; naam phrik dtao huu yee)
beef potato curry
Perfumed Braised Beef and Potato Curry with Three Gingers, Thai Basil and Bitter Orange (แกงเนื้อใส่เปราะหอมสดและส้มซ่า; Gaaeng Neuua Sai Bpraw Haawm Soht Lae Sohm Saa)
Discovered in a memorial book for the funeral of SubLt. Soophoht Jeungpraphaa (ร.ต. สุพจน์ จึงประภา) (1925-1966), this beef and potato curry dish unites two distinct curry styles: Massaman curry, known for its sweet and warming complexity of dry spices, punctuated by the vibrancy of bitter orange juice; and gaaeng phet (แกงเผ็ด) spicy curry, dominated by a basil herbal identity. The recipe maintains a sense of traditional elegance despite the startlingly unusual culinary fusion; as these two cooking styles are woven together, their spiced comfort, earthy warmth, citrusy freshness, and cool herbaceous notes meld in a gentle refinement. Drawing upon familiar and novel elements, this curry is both comforting and stimulating. Massaman curry typically presents as a deep, rich dish. Its unique flavor profile is derived predominantly from a range of dry spices that point to its Persian-inspired roots in Siamese cuisine, along with a curry paste that exudes a sense of freshness. The dried chilis are roasted to deepen their color; the rest of the ingredients, such as the shallots, garlic and dry spices, are roasted too, individually, before being pounded into the paste. Conversely, the gaaeng phet (แกงเผ็ด) curry integrates dry spices more sparingly and is known for flavor qualities that are based on a phrik khing (พริกขิง) paste made of fresh aromatics and a basil herbal identity.
Fried Dried Fish with Watermelon (ผัดปลาแห้งแตงอุลิต ; phat bplaa haaeng dtaaeng oo lit)
Fried Dried Fish with Watermelon (ผัดปลาแห้งแตงอุลิต ; phat bplaa haaeng dtaaeng oo lit)
Here is a summer dish that showcases the wisdom of creating complex flavors through simplicity. Using just lightly salted semi-dried snakehead fish, golden deep-fried shallots and a sweetening agent (either sugar or coconut), we create a condiment that partners perfectly with pieces of sweet juicy watermelon.
แกงหมูส้ม
(c1949) Sour curry of pork belly and shrimp with smoke-dried fish and young tamarind leaves (gaaeng muu sohm ; แกงหมูส้ม)
naam phrik roy rot
Fermented shrimp paste relish with grilled pea eggplants (น้ำพริกมะเขือพวง ; naam phrik ma kheuua phuaang)
haaw mohk
c1908 Haaw Mohk steamed savory curried cakes featuring crab meat, chicken, and pork (ห่อหมกทรงเครื่อง อย่างท่านผู้หญิงเปลี่ยน ภาสกรวงศ์ แม่ครัวหัวป่าก์  พ.ศ. 2451 ; haaw mohk sohng khreuuang)
This festive and rich recipe is for a coconut-based haaw mohk featuring chicken, crab and pork meats. This recipe was chosen from the various versions available at the time by Lady Plean Passakornrawong, for inclusion in her epic cookbook Maae Khruaa Huaa Bpaa (MKHP) (ท่านผู้หญิงเปลี่ยน ภาสกรวงศ์ตำราแม่ครัวหัวป่าก์).
Santol and Shrimp Curry (แกงคั่วกุ้งกับกระท้อน; gaaeng khuaa goong gap gra thaawn)
Santol and Shrimp Curry (แกงคั่วกุ้งกับกระท้อน; gaaeng khuaa goong gap gra thaawn)
Gaaeng khuaa goong gap gra thaawn: santol double-soaked in salt water to draw out tannins, stir-fried with phrik khing paste. Jeeb Bunnag, 1933.
Ngohp Bplaa Chaawn
Rustic Grilled Thai Fish Curry in Banana Leaves (Snakehead Fish)
(ngohp bplaa chaawn ; งบปลาช่อน)
I love this straightforward grilled Thai fish curry in banana leaves because it packs a punch with its aromatic curry mixture that embrace the white and tender fish meat with great flavors. It is a great addition for any Thai meal and very easy to prepare. Snakehead fish, traditionally caught from irrigation ditches or flooded rice fields, benefits from the aromatic curry paste because it helps to eliminate unpleasant odors which wild caught fishes might acquire from their muddy habitat. Nowadays though, it is commercially farmed and one can safely cook it in various ways with no risk of those undesirable odors.
seasoned fish sauce
18 Seasoned fish sauce condiments (น้ำปลาปรุงรส ; naam bplaap roong roht)
Taro Custard (สังขยาเผือก; sang kha yaa pheuuak)
Taro Custard (สังขยาเผือก; sang kha yaa pheuuak)
Sang kha yaa pheuuak, a steamed coconut cream custard with mold-pressed taro slices, from Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.
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