Home > Thai food recipes by their origin > Thai-Muslim cuisine (อาหารไทยมุสลิม)
Doonraya Curry - Saffron-Infused Meat Curry with Yogurt (แกงดุลระยา; gaaeng doon ra yaa)
Doonraya Curry, a saffron-infused meat dish braised with yogurt and aromatic spices. From Ibrahim Haji Roshidin Tuan's 1938 Muslim Kitchen cookbook.
c1939 Chicken and Golden Raisin Curry - gaaeng khaaek yawaa - แกงแขกยะวา
c1939 Siamese-Javanese style coconut-based chicken and golden raisins curry (แกงแขกยะวา ; gaaeng khaaek yawaa)
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.
Aajaat Yaa Waa (อาจาดย่าวา; aa jaat yaa waa)
Aajaat Yaa Waa (อาจาดย่าวา; aa jaat yaa waa)
Aajaat yaa waa, vegetables blanched in hot vinegar, shredded and stir-fried in chili-coconut cream, a relish that keeps. From Puang Bunnag, 1931.
satay lue - grilled thai beef satay
Satay Lue - Grilled beef satay with thick Muslim style peanut sauce (สะเต๊ะลือ กับ น้ำจิ้มอย่างแขก ; sadteh leuu kap naam jim yaang khaaek)
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.
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.
Sultan's Duck Marinated in Ginger and Garlic, Braised in Coconut Milk and Fried with Toasted Coriander Seed and Turmeric (ผัดเบ็ดสุลต่าน; phat bet soon dtaan)
Sultan's Duck Marinated in Ginger and Garlic, Braised in Coconut Milk and Fried with Toasted Coriander Seed and Turmeric (ผัดเบ็ดสุลต่าน; phat bet soon dtaan)
Sultan's duck (phat bet soon dtaan), a mature duck braised in coconut milk and fried with coriander seed and turmeric. From Jeeb Bunnag, 1933.
Fish or Meat Garee Curry (แกงกะหรี่ ปลา เนื้อ; gaaeng ga ree bplaa neuua)
Fish or Meat Garee Curry (แกงกะหรี่ ปลา เนื้อ; gaaeng ga ree bplaa neuua)
Fish or Meat Garee Curry prepared with rich coconut cream and sealed-pot dum steaming technique. From Ibrahim Haji Roshidin Tuan, 1938.
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.
White Curry (แกงขาว; gaaeng khaao)
White Curry (แกงขาว; gaaeng khaao)
White Curry (gaaeng khaao), a mild coconut-based curry without chili paste featuring aromatic spices. From Hibrahim Haji Rocheedee's Islamic Cookbook, 1933.
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.
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.
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.
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.
Gaaeng Gudee (แกงกุดี; gaaeng goo dee)
Gaaeng Gudee (แกงกุดี; gaaeng goo dee)
Gaeng Gudee, a Thai Islamic curry prepared using a sealed-pot technique with saffron and yogurt. From Hibrahim Haji Rocheedee Bin Dtwan's 1933 Islamic Cookbook.
Biryani Rice - Spiced Rice with Fried Shallots and Cumin (ข้าวบุร๊ะยานี; khaao bu ra yaa nee)
Biryani Rice - Spiced Rice with Fried Shallots and Cumin (ข้าวบุร๊ะยานี; khaao bu ra yaa nee)
Biryani Rice prepared with aromatic spices, fried shallots, and cumin seeds sprinkled on top. From Ibrahim Haji Roshidin Tuan's 1938 cookbook 'The Muslim Cook'.
Two Friends Massaman Curry (แกงมัสหมั่นสองสหาย; gaaeng mat man saawng sa haai)
Two Friends Massaman Curry (แกงมัสหมั่นสองสหาย; gaaeng mat man saawng sa haai)
Two Friends Massaman Curry of chicken and beef, seasoned sweet first and sharpened with bitter orange juice. From Puang Bunnag, 1931.
Satay Chili Sauce (น้ำพริกสะเต๊ะ; naam phrik sa dte)
Satay Chili Sauce (น้ำพริกสะเต๊ะ; naam phrik sa dte)
Naam phrik sa dte, a rich satay sauce thickened with bread soaked in coconut cream. From Ibrahim Haji Roshidin Tuan'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.
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