Home > Thai food recipes by their origin > Central Plains and Bangkok Cuisine
gaaeng jeuut gaawn gaaeo
Clear soup with shredded chicken and rambutan stuffed with pork, shrimp and crab meat (แกงจืดก้อนแก้ว; gaaeng jeuut gaawn gaaeo)
Gaaeng Khuaa Chicken with Shatavari (แกงคั่วไก่สามสิบ; gaaeng khuaa gai saam sip)
Gaaeng Khuaa Chicken with Shatavari (แกงคั่วไก่สามสิบ; gaaeng khuaa gai saam sip)
Gaaeng khuaa gai saam sip, chicken curry with young shatavari fruit; paste fried in rendered coconut oil. Jeeb Bunnag, 1933.
Thae Phoh Thai Red Curry with Pork Neck and Water Spinach - แกงหมูเทโพใส่ผักบุ้ง
Thae Phoh Curry with Pork Neck and Water Spinach (แกงหมูเทโพใส่ผักบุ้ง ; Gaaeng Muu Thaeh Phoh Sai Phak Boong)
แกงหมูเทโพใส่ผักบุ้ง - Thae phoh curry is a spicy and salty Thai red curry with sour-sweet flavor shades. Thae phoh falls into the category of the gaaeng khuaa (แกงคั่ว) style of Thai red curries, as it contains no dry spices except white peppercorns. Instead, smoked dried fish meat is added to the red curry paste to accentuate and widen its umami-smoky savory flavor base.
Spicy Curry of Single Catfish (แกงเผ็ดปลาดุกโสด; gaaeng phet bplaa dook so:ht)
Spicy Curry of Single Catfish (แกงเผ็ดปลาดุกโสด; gaaeng phet bplaa dook so:ht)
Gaaeng phet bplaa dook so:ht, spicy catfish curry with snakehead fish pounded into the paste, pickled bamboo shoots, and tamarind. Jeeb Bunnag, 1933.
naam phrik roy rot
Kaffir lime chili relish and vegetables blanched in pork lard (น้ำพริกมะกรูดกับผักตีน้ำมัน ; naam phrik magruut gap phak dtee naam man)
The Art of Siamese Duck Curries - Theory and Practice (แกงเป็ด - ศิลปะ ทฤษฎี และ การปฏิบัติ)
chal sohm sour curry
Chak sohm sour curry (gaaeng chak sohm ; แกงชักส้มปลาช่อน)
Grilled banana leaf parcels with shrimp curried rice (ข้าวงบกุ้ง)
Grilled banana leaf parcels filled with curried rice, shrimp meat grated coconut, and herbs. (ข้าวงบกุ้ง อย่างพระวิมาดาเธอ หม่อมเจ้าสาย ลดาวัลย์ ; khaao ngohp goong)
The khaao ngohp goong (ข้าวงบกุ้ง) of Mom Chao Sai Ladawan (Princess Saisawali Phirom) is a dish of seasoned curried rice mixed with shrimp meat, shrimp tomalley, grated coconut, and herbs. The rice mix is then wrapped in banana leaves and grilled. Unwrapping the parcel reveals an intense orange- and russet-brown colored rice cake that is rich, savory and naturally sweet. It is served with a drizzle of thickened coconut cream and herbs.
Stir-Fried Salted Beef with Coconut Milk (ผัดเนื้อกะทิ; phat neuua ga thi)
Stir-Fried Salted Beef with Coconut Cream (ผัดเนื้อกะทิ; phat neuua ga thi)
Phat neuua ga thi, grilled sun-dried salted beef shredded and wok-tossed in thick coconut cream with shallots. Jeeb Bunnag, 1933.
Fermented Rice Noodles and Golden Coconut Chicken Sauce with an Indian Flair (ไก่ต้มขนมจีบ; gai dtohm khohn ma jeep)
Fermented Rice Noodles and Golden Coconut Chicken Sauce with an Indian Flair (ไก่ต้มขนมจีบ; gai dtohm khohn ma jeep)
Gai dtohm khohn ma jeep, a coconut-simmered chicken sauce with Indian influences served with fermented rice noodles. From Jeeb Bunnag's 1945 cookbook.
Tom Yum Goong Soup Recipe of Prawns and SaNoh Flowers Fried Cakes (ต้มยำกุ้งทอดมันดอกโสน ; tom yum goong thaawt man daawk sanoh)
Today’s tom yum goong soup recipe is a refreshing addition to the tom yum soup repertoire. The fried SaNoh Flower Cakes sensationally enhance the shrimp’s natural sweetness, while the flower’s bittersweet aftertaste is a superb tropical match to the citrusy and aromatic hot and sour tom yum goong soup.
khao-phat-garee
Golden Chestnut Fried Rice with Mint and Tomato (ข้าวผัดกาหรี่; khaao phat garee), circa 1935
Dating from the early 1900s, this tempting fried rice dish highlights how the Siamese aristocracy savored their golden rice, perfumed with an alluring blend of imported spices. The dish can be enjoyed on its own or as part of a larger meal featuring curries and soups.
Khaao Dtang Rice Crust Soup (แกงข้าวตัง; gaaeng khaao dtang)
Khaao Dtang Rice Crust Soup (แกงข้าวตัง; gaaeng khaao dtang)
Gaaeng khaao dtang, deep-fried rice crust paired with clear broth and egg-stuffed chicken intestines. From Jeeb Bunnag, 1933.
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.
Chicken Satay (สะเต๊ะไก่; sa dteh gai)
Chicken Satay (สะเต๊ะไก่; sa dteh gai)
Sa dteh gai: chicken on sugarcane skewers with bacon, basted with cream and breadcrumbs, served with a stewed-apple dip. Tamrap Sai Yaowapa, 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 )
jungle curry
Saen Tung-Style Jungle Curry with Beef and Bamboo Shoots  (แกงป่าเนื้อใส่หน่อไม้ แบบแสนตุ้ง; gaaeng bpaa neuua sai naaw mai baaep saaen dtoong)
This is my take on the famous jungle curry from the Saen Tung district in Trat province. In Trat it is usually cooked with game meat and thinly sliced pineapple shoots (แขนงสับปะรด).
Grilled Seasoned Rice Crust (ข้าวตังปิ้งปรุง; khaao dtang bping bproong)
Grilled Seasoned Rice Crust (ข้าวตังปิ้งปรุง; khaao dtang bping bproong)
Khaao dtang bping bproong, rice crust grilled with garlic-lard and fish sauce, brushed on with a banana leaf. Jeeb Bunnag, 1933.
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.
cured oysters
c1949 Quick-cured oysters with ginger and kaffir lime zest by Maawm Ying Soophaa (หอยนางรมดอง โดย หม่อมหญิงสุภา พ.ศ. 2492; haawy naang rohm daawng)
Stir-fried Chicken with Baby Corn (ผัดไก่กับข้าวโพดอ่อน; phat gai gap khaao pho:ht aawn)
Stir-fried Chicken with Baby Corn (ผัดไก่กับข้าวโพดอ่อน; phat gai gap khaao pho:ht aawn)
Phat gai gap khaao phoht aawn, chicken and baby corn stir-fried with garlic, sauce thickened by pounded corn kernels. Jeeb Bunnag, 1933.
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