Home > Thai food recipes by their origin > Thai-Muslim cuisine (อาหารไทยมุสลิม)
Malayu Beef Noodles (ก๋วยเตี๋ยวมาลายู; guay dtiaao maa laa yuu)
Malayu Beef Noodles (ก๋วยเตี๋ยวมาลายู; guay dtiaao maa laa yuu)
Malayu Noodles featuring tender beef simmered with cinnamon, cardamom, bay leaves, and cloves. From Jeeb Bunnag's Cookbook of Rice Companion Recipes, 1933.
Stir-fried crab meat with curry powder and eggs - neuua bpuu phat phohng garee – เนื้อปูผัดผงกะหรี่
Stir-Fried Crab Meat with Curry Powder and Eggs
(เนื้อปูผัดผงกะหรี่ ; neuua bpuu phat phohng garee)
Most Thai curry dishes call for freshly prepared curry paste that is best used fresh just before cooking. Here is a delicious and simple exception - Stir-fried crab meat in curry powder, milk and eggs - A popular Thai seafood recipe which is unique in its use of commercially available curry powder. The dish was first created by Teochew Chinese chefs in the numerous Chinese restaurants in Bangkok who used to cater to the working class of Thai-Chinese immigrates, that came to the Kingdom from the Guangdong province in the southern coast of China.
1933 Muslim Style Green Curry - Aromatic Butter-Yogurt Meat Curry with Fresh Green Chilies, Saffron, Raisins and Almonds (แกงเขียวหวาน; gaaeng khiaao waan)
1933 Muslim Style Green Curry - Aromatic Butter-Yogurt Meat Curry with Fresh Green Chilies, Saffron, Raisins and Almonds (แกงเขียวหวาน; gaaeng khiaao waan)
Green Curry in Muslim style featuring butter, yogurt, saffron and almonds. This distinctive version uses egg yolks and potatoes in the curry paste. From Ibrahim's Islamic Cookbook (1933).
Stirred Wheat Flour Sweet (แป้งกัสรุยีกวน; bpaaeng gat sa ru yee guan)
Stirred Wheat Flour Sweet (แป้งกัสรุยีกวน; bpaaeng gat sa ru yee guan)
Stirred Wheat Flour Sweet, a Muslim Thai dessert where aromatic spices and saffron are toasted before continuous stirring with flour. From Ibrahim's 1938 cookbook.
Bean Sprout Salad (ยำถั่วงอก; yam thuaa ngaawk)
Bean Sprout Salad (ยำถั่วงอก; yam thuaa ngaawk)
Bean Sprout Salad featuring blanched sprouts tossed with pounded roasted peanuts and coconut in a coconut cream-vinegar dressing. From Ibrahim's Islamic Cookbook, 1933.
Sweet Bread and Fried Banana (ขนมปังหวาน; kha nom bpang waan)
Sweet Bread and Fried Banana (ขนมปังหวาน; kha nom bpang waan)
Sweet Bread, a traditional Arabian breakfast of crispy Cavendish bananas fried in egg-flour batter and served with sugar-sprinkled bread. From Ibrahim's The Muslim Cook, 1938.
Soup (ตมซุบ; dtohm soop)
Soup (ตมซุบ; dtohm soop)
Dtom soop, a restorative broth prepared with pigeon, oxtail, or goat's foot and medicinal aromatics specifically for healing the sick. From Ibrahim's Muslim Cook manuscript, 1938.
Ajat Jattari (อาจาดจัตตารี; aa jaat jat taa rii)
Ajat Jattari (อาจาดจัตตารี; aa jaat jat taa rii)
Ajat Jattari, a Thai Muslim pickled condiment with eggplant, ginger, and warming spices in a sour-forward broth. From Ibrahim Haji Roshidin Tuan's 1938 cookbook.
Roti (โรตี; ro:h dtii)
Roti (โรตี; ro:h dtii)
Roti, a flaky layered wheat flatbread fried in ghee and specifically crafted for dipping in Curry Kudie. From Ibrahim Haji Roshidin Tuan's 1938 Muslim Cook.
Fresh Bamboo Shoot Curry (แกงขั้วหน่อไม้สด; gaaeng khuaa naaw mai soht)
Fresh Bamboo Shoot Curry (แกงขั้วหน่อไม้สด; gaaeng khuaa naaw mai soht)
Fresh Bamboo Shoot Curry featuring shredded bamboo shoots cooked with a distinctive technique of adding rice to enhance sweetness. From Ibrahim Haji Roshidin Tuan's 1933 Islamic Cookbook.
c1938 Sweet and Sour Offal in Coconut Cream Stir-Fry (วิธีผัดเปรี้ยวหวาน; wi thee phat bpriiaw waan)
c1938 Sweet and Sour Offal in Coconut Cream Stir-Fry (วิธีผัดเปรี้ยวหวาน; wi thee phat bpriiaw waan)
Sweet and Sour Stir-Fry, a Thai-Muslim dish featuring offal cooked with curry powder and coconut cream. From Ibrahim Haji Roshidin Tuan's 1938 manuscript.
Naam Phrik Bak Yia Chili Relish (น้ำพริกบั็คเยีย; naam phrik bak yia)
Naam Phrik Bak Yia Chili Relish (น้ำพริกบั็คเยีย; naam phrik bak yia)
Naam phrik bak yia, a Thai Muslim chili relish with a sour-sweet profile, thickened with pounded peanuts and served with deep-fried red bean fritters. From Ibrahim's 1938 cookbook.
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.
White Curry (แกงขาว; gaaeng khaao)
White Curry (แกงขาว; gaaeng khaao)
Gaaeng khaao, a rich beef curry distinguished by pounded roasted coconut and lime juice sourness. From Ibrahim Haji Roshidin Tuan's Muslim Cook manuscript, 1938.
Yanee Coconut Based Curry Stew (แกงตุนยานี; gaaeng dtoon yaa nee)
Yanee Coconut Based Curry Stew (แกงตุนยานี; gaaeng dtoon yaa nee)
Coconut Based Curry Stew, a Thai Muslim dish featuring green eggplant simmered in a distinctly sour tamarind and coconut broth. From Ibrahim Haji Roshidin's 1938 cookbook.
Khao Man Fatty Rice Cooked in Coconut Cream with Aromatics (ข้าวมันทรงเครื่อง; khaao man song khreuuang)
Khao Man Fatty Rice Cooked in Coconut Cream with Aromatics (ข้าวมันทรงเครื่อง; khaao man song khreuuang)
Aromatic Fatty Rice with Herbs and Coconut Cream, a medicinal dish specifically designed to soothe digestive ailments. From Ibrahim's 'The Muslim Cook', 1938.
Small Salad (ยำเล็ก; yam lek)
Small Salad (ยำเล็ก; yam lek)
Yam lek, a Thai-Muslim vinegar-dressed salad with cucumber, mint, and bruised bird's eye chili. From the Islamic Cookbook, 1933.
Khua Liver Curry with Fried Shallots (แกงขั้วตับ; gaaeng khuaa dtap)
Khua Liver Curry with Fried Shallots (แกงขั้วตับ; gaaeng khuaa dtap)
Stir-fried Liver Curry, a salty aromatic dish prepared with butter and curry powder rather than coconut milk. From Ibrahim Haji Rocheedee's 1933 Islamic Cookbook.
Dulda (ดุลด๊ะ; doon da)
Dulda (ดุลด๊ะ; doon da)
Dulda, a raita-style yogurt salad with duck egg, mint, and coriander, from Hibrahim Haji Rocheedee Bin Dtwan's Islamic Cookbook, 1933.
Malay-Influenced Sour Offal Dtaa Raa Jaa Curry (แกงดาราจา; gaaeng daa raa jaa)
Malay-Influenced Sour Offal Dtaa Raa Jaa Curry (แกงดาราจา; gaaeng daa raa jaa)
Gaaeng daa raa jaa, a Malay-influenced curry featuring beef or goat offal in a sour tamarind-vinegar base with soybeans. From Ibrahim's 1938 Thai Muslim cookbook.
Chicken Massaman Curry Recipe
Massaman Curry - The Untold Story (แกงมัสมั่น – แกงมาชะแมน – แกงหมัดสมั่น)
Considered by some to be the most famous, and the most delicious, dish in Thai cooking, the story of Massaman curry is interwoven with trade, politics and religion in 17th-century Siam. The story is filled with mighty kings, legendary explorers and unsolved mysteries, adding an air of magic and power to this already-heavenly perfumed dish, and thickening the plot of this full bodied, coconut-based curry’s birth.
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