Home > Thai food recipes by their origin > Central Plains and Bangkok Cuisine
Stir-Fried Gao Lao Buut (ผัดเกาเหลาบูด; phat gao lao buut)
Stir-Fried Gao Lao Buut (ผัดเกาเหลาบูด; phat gao lao buut)
Phat gao lao buut, chicken offal and pork belly stir-fried in rendered pork fat, sweet-sour seasoned. From Maawm Ying Soophaa, 1951.
naam phrik roy rot
Chili relish of salted duck egg yolks (น้ำพริกไข่เค็ม ; naam phrik khai khem)
Jee (jeen) Juan Curry ; แกงเผ็ดไก่จี่จ๋วน, แกงจีนจ๊วน, แกงจ๋วน; Gaaeng Jee Juaan
Jee (Jeen) Juaan Curry of Chicken, Banana Chilies, Peanuts and Indian Spices (แกงเผ็ดไก่จี่จ๋วน, แกงจีนจ๊วน, แกงจ๋วน ; gaaeng phet gai jee juaan )
Also known as: gaaeng jeen juaan (แกงจีนจ๊วน), or gaaeng juaan (แกงจ๋วน). Gaaeng jeen juaan is a coconut-based red curry. With primary ingredients of chicken, light green banana chili peppers and peanuts, it is similar to Massaman curry (matsaman); and scented with the sweet aroma of dry Indian spices such as cumin, mace, nutmeg, clove, star anise and cinnamon. Pineapple adds sweetness and a thin layer of tartness. The sweet and sour flavors are echoed by the addition of fresh sugarcane juice and a squeeze of bitter orange juice (sohm saa). To enhance the aroma and texture of the curry, roasted grated coconut is added to the curry paste.
Krayathip (กระยาทิพย์; gra yaa thip)
Krayathip (กระยาทิพย์; gra yaa thip)
Krayathip, spiced pork and coconut parcels wrapped in banana leaves and grilled. From Jeeb Bunnag's 1945 cookbook of Thai snacks and desserts.
Fresh Shrimp Curry Soup (แกงต้มกุ้งปรุงสด; gaaeng dtohm goong bproong soht)
FShrimp Tom Bproong Soht Curry Soup (แกงต้มกุ้งปรุงสด; gaaeng dtohm goong bproong soht)
Gaaeng dtohm goong bproong soht: grilled shrimp with green mango and pickled garlic, seasoned at the bowl. Jeeb Bunnag, 1933.
Yam "Goliath Special" (ยำ "โกไลพิเศษ"; yam go:h lai phi saeht)
Yam "Goliath Special" (ยำ "โกไลพิเศษ"; yam go:h lai phi saeht)
Yam Goliath Special: eight boiled proteins — shrimp, pork, squid — dressed with pounded coriander root and garlic. Delicious Side Dishes, 1935.
Three Companions Fish Salad (พล่าปลาสามเกลอ; phlaa bplaa saam gluuhr)
Three Companions Fish Salad (พล่าปลาสามเกลอ; phlaa bplaa saam gluuhr)
Phlaa bplaa saam gluuhr: three grilled fish — smoke-dried, dried, and snakeskin gourami — with a tableside herb dressing. Jeeb Bunnag, 1933.
gaaeng sohm phak boong
Sour curry with morning glory (gaaeng sohm phak boong ; แกงส้มผักบุ้ง)
Any-Which-Way Curry (แกงอะไรก็ได้; gaaeng a rai gaaw dai)
Any-Which-Way Curry (แกงอะไรก็ได้; gaaeng a rai gaaw dai)
Gaaeng a rai gaaw dai (แกงอะไรก็ได้), a water-based broth curry with pounded sun-dried salted beef and seasonal vegetables. Mrs. Paan Nanthaaphiwat, 1953.
Beef-Stuffed Potato Croquettes (มันสอดไส้; man saawt sai)
Beef-Stuffed Potato Croquettes (มันสอดไส้; man saawt sai)
Man saawt sai, mashed potato shells encasing a minced-beef filling pounded with ginger, turmeric and coriander, fried golden. Jeeb Bunnag, 1933.
The Art of Siamese Duck Curries - Theory and Practice (แกงเป็ด - ศิลปะ ทฤษฎี และ การปฏิบัติ)
Nang Laweng Sticky Rice (ข้าวเหนียวนางละเวง; khaao niaao naang la waehng)
Nang Laweng Sticky Rice (ข้าวเหนียวนางละเวง; khaao niaao naang la waehng)
Khaao niaao naang la waehng, black glutinous rice balls deep-fried in lard with spiced beef and potato filling. Delicious Side Dishes, 1935.
Roasted Tomato Salad, or Banana Chili Salad (ยำมะเขือเทศ (หรือพริกหยวก); yam ma kheuua thaeht)
Yam ma kheuua thaeht: flame-roasted tomatoes, peeled and seeded, dressed with ground dried shrimp and madan. Lady Gleep Mahithaawn, 1949.
Slow-Braised Pork Belly with Chinese Daylily Flower (แกงต้มหมูหอง; gaaeng dtohm muu haawng)
Slow-Braised Pork Belly with Chinese Daylily Flower (แกงต้มหมูหอง; gaaeng dtohm muu haawng)
Gaaeng dtohm muu haawng, pork belly slow-braised with Chinese daylily flower, star anise and tao chiao paste. From Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.
Golden Baked Coconut and Lotus Seed Custard (ขนมกุมภแกงเมล็ดบัว; khanohm goom pha gaaeng ma let buaa)
Golden Baked Coconut and Lotus Seed Custard (ขนมกุมภแกงเมล็ดบัว; khanohm goom pha gaaeng ma let buaa)
Khanohm goom pha gaaeng ma let buaa, a lotus seed custard with caramelized coconut solids, radiant-baked until golden. Jeeb Bunnag, 1933.
Sweet and Sour Stir-Fried Giant Female Freshwater Prawn (ผัดเปรี้ยวหวานนางกุ้ง; phat bpriaao waan naang goong)
Sweet and Sour Stir-Fried Giant Female Freshwater Prawn (ผัดเปรี้ยวหวานนางกุ้ง; phat bpriaao waan naang goong)
Phat bpriaao waan naang goong, giant female freshwater prawns steamed then stir-fried with a cassava flour sweet-sour glaze. Jeeb Bunnag, 1933.
perfumed-beef-green-curry
Perfumed Muslim-style Curry of Fresh Chilies with Beef (แกงเขียวหวานเนื้อทรงเครื่อง; Gaaeng Khiaao Waan Neuua Sohng Khreuuang)
The Indian and Muslim cuisines present distinct approaches to using dried spices in curries, both of which influence Siamese cuisine in different ways. Indian-inspired Siamese curries spotlight chilies for their vibrant color, fragrance, flavor and heat, while spices like cumin and coriander play a supporting role. The spices complement and temper the chilies’ intensity, creating a rounded, multi-layered flavor profile; nonetheless, the chilies remain the star ingredient, gently complemented by the spices. Conversely, Muslim-influenced curries, such as massaman curry, prioritize spices over chilies. Spices like cardamom, nutmeg and mace take center stage, while the chilies provide subtle background heat rather than being the primary flavor. In these curries, the focus is on the rich, warm and complex aromas created by the blend of spices, which is a defining characteristic of many Muslim dishes. Moreover, Siamese cuisine favors using rehydrated dried chilies in curries for their depth; this depth is highly appreciated, along with the complexity, and comparatively milder heat of the rehydrated dried chilies. As well, the harsh grassy notes of fresh chilies are not favored; they’re referred to in Thai as “green rank” or “men khiaao (เหม็นเขียว)”. Muslim curries often use fresh green chilies, tempering their vibrant, grassy taste with dry spices and thus shifting the flavor from bright and fresh to more subdued and earthy tones, resulting in a dish that is perceived to be layered, despite the burst of fresh chilies.
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.
Yogurt-Based Ancient Green Curry with Chicken Offal (แกงเขียว; gaaeng khiaao)
Mrs. Yim Pichaiyat Bunnag (คุณยิ้ม พิชัยญาติ บุนนาค)'s 1920s aristocratic green curry reveals a forgotten chapter in Thai culinary history. This Muslim-style recipe uses ghee and yogurt instead of coconut milk, featuring chicken offal—liver, gizzard, and heart—each contributing distinct textures and concentrated flavors. Roasted spices like cinnamon, clove, and cardamom create warming aromatics, while fresh chilies provide signature heat. The dish documents how Bangkok's noble kitchens adapted Islamic cooking techniques before democratization, preserving methods that would shape modern Thai cuisine.
Spicy Salad with Crispy Fish and Bird's Eye Chili (ยำปลากรอบกับพริกเม็ดเล็ก; yam bplaak raawp gap phrik met lek)
Spicy Salad with Crispy Fish and Bird's Eye Chili (ยำปลากรอบกับพริกเม็ดเล็ก; yam bplaak raawp gap phrik met lek)
Yam bplaak raawp gap phrik met lek - smoke-dried fish salad with fried aromatic herbs and salt-tempered bird's eye chilies. Jeeb Bunnag, 1933.
Roasted Fish Pae Sa (แป๊ะซะปลาเผา; bpae sa bplaa phao)
Roasted Fish Pae Sa (แป๊ะซะปลาเผา; bpae sa bplaa phao)
Bpae sa bplaa phao: clay-roasted snakehead fish with chili jam and tamarind dressing, from Jeeb Bunnag's 1933 palace-style manuscript.
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