Home > Thai food recipes by their origin > Thai-Muslim cuisine (อาหารไทยมุสลิม)
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.
Muslim Curry (แกงกุ๊ระหม่า; gaaeng gu ra maa)
Guramaa Muslim Curry (แกงกุ๊ระหม่า; gaaeng gu ra maa)
Guramaa Muslim Curry, Spiced Chicken Curry with Yogurt and Potatoes
Savory Meat Pastry (มุ๊ตำบะเค็ม; muu dtam ba khem)
Savory Meat Pastry (มุ๊ตำบะเค็ม; muu dtam ba khem)
Muu dtam ba khem, a curry-spiced meat pastry folded into squares and double-fried until golden. From Ibrahim Haji Roshidin Tuan's Muslim Cook, 1938.
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.
Indian-Style Rice (ข้าวแขก; khaao khaaek)
Indian-Style Rice (ข้าวแขก; khaao khaaek)
Khaao khaaek: lightly salted soft rice under a turmeric-tinted, jasmine-scented coconut cream, twice as thick as the rice. Jeeb Bunnag, 1933.
Indian-Style Pickled Vegetables (อาจาดเทศ; aa jaat the:t)
Indian-Style Pickled Vegetables (อาจาดเทศ; aa jaat the:t)
Indian-Style Pickled Vegetables preserved with a complex blend of fenugreek, cardamom, and cloves. From Ibrahim's 1938 Thai-Muslim cookbook.
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).
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.
How to Make Mutaba Flatbread (วิธีทำแป้งมุ๊ตำบ๊ะ; wi thii tham bpaaeng mu dtam ba)
How to Make Mutaba Flatbread (วิธีทำแป้งมุ๊ตำบ๊ะ; wi thii tham bpaaeng mu dtam ba)
Mutaba flatbread requires an hour of kneading and a special spinning technique to create a thin, elastic disc topped with raisins. From Ibrahim, 1938.
Chicken Saman (Malay-Style) (ไก่ซามัน (แขก); gai saa man (khaek))
Chicken Saman (Malay-Style) (ไก่ซามัน แขก); (gai saa man - khaek)
Gai saa man, a Malay-style Thai-Muslim Saffron-Spiced Sweet-Savory Braised Chicken with Cardamom, Clove, Almond, and Mint. Rice Cooking and Curry, 1953.
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.
Sweet Rice (ข้าวหวาน; khaao waan)
Sweet Rice (ข้าวหวาน; khaao waan)
Khaao waan, a saffron-infused rice dessert with dried fruits and aromatic spices like cinnamon, cardamom, and cloves. From Ibrahim Haji Roshidin Tuan's 'The Muslim Cook', 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.
Stuffed Long Eggplant (มะเขือเขียวทรงเครื่อง; ma kheuu khiaao song khreuuang)
Stuffed Long Eggplant (มะเขือเขียวทรงเครื่อง; ma kheuu khiaao song khreuuang)
Stuffed Long Eggplant filled with aromatic spiced meat and deep-fried in butter or ghee. From Ibrahim Haji Roshidin Tuan's Thai Muslim cookbook, 1938.
Sour Curry (Indian-Style Curry) (แกงเปรี้ยว (แกงแขก); gaaeng bpriaao (gaaeng khaaek))
Gaaeng bpriaao, Indian-style sour curry with a warm spice marinade, ghee-cooked chicken, and a clear yogurt-soured broth. Mrs. Paan Nanthaaphiwat, 1953.
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.
Gudee Curry (แกงกุดี; gaaeng gu dee)
Gudee Curry (แกงกุดี; gaaeng gu dee) - Muslim-Style Stuffed Chicken
Gudee Curry, a Thai Muslim stuffed chicken dish with rich aromatic spices and a coconut shell smoking technique from Ibrahim's 1938 manuscript.
Mock Chicken Biryani (ข้าวหมกไก่จำแลง; khaao mohk gai jam laaeng)
Mock Chicken Biryani (ข้าวหมกไก่จำแลง; khaao mohk gai jam laaeng)
Mock Chicken Biryani, a Thai-Indian fusion dish with cardamom-scented rice steamed in banana leaves. From Jeeb Bunnag's 1945 cookbook of tea accompaniments.
Arab Cake (ขนมเค๊กอาระบี; khanhom khek aarabee)
Arab Cake (ขนมเค๊กอาระบี; khanhom khek aarabee)
Arab Cake, a Thai Muslim bread pudding dessert made with bread, banana, and coconut cream infused with saffron. From Ibrahim Haji Roshidin Tuan's 1938 cookbook.
Bussaman Curry (แกงบุสหมั่น; gaaeng but sa man)
Bussaman Curry (แกงบุสหมั่น; gaaeng but sa man)
Bussaman Curry, a rich coconut-spiced beef dish with aromatic cinnamon, cardamom, and cloves. From Ibrahim Haji Roshidin Tuan's 'The Muslim Cook', 1938.
Clear Soup (แกงจืด; gaaeng jeuut)
Clear Soup (แกงจืด; gaaeng jeuut)
Gaaeng jeuut, a delicate clear soup with ginger, galangal, and handmade flour dumplings, finished with butter-fried shallots. From Ibrahim's 1938 Thai Muslim cookbook.
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