Home > Thai food recipes by their origin > Thai-Muslim cuisine (อาหารไทยมุสลิม)
Sour Milk (Yogurt) (นมเปรี้ยว; nom bpree yao)
Sour Milk (Yogurt) (นมเปรี้ยว; nom bpree yao)
Sour Milk (Yogurt) (nom bprii yao), a cultured dairy product made by fermenting milk with tamarind paste and lime juice. From Ibrahim Haji Roshidin Tuan's 1938 Muslim cookbook.
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.
Javanese nasi rice khaao naasi prajit
c1901 Siamese seasoned mix rice Javanese style (ข้าวนาซิประจิต หรือ ข้าวประดับ ; khaao naasi prajit or khaao bpradap)
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.
Spicy Nipa Palm Flower Salad (ยำดอกจาก; yam daawk jak)
Spicy Nipa Palm Flower Salad (ยำดอกจาก; yam daawk jak)
Spicy Nipa Palm Flower Salad featuring tender palm stems with a complex coconut-chili relish. From Ibrahim Haji Roshidin Tuan's 'The Muslim Cook' (1938).
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.
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.
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.
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)
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.
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.
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.
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.
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.
green_cury_of_the_sultan
c1929 Green Curry of the Sultan (แกงเขียวหวานสุลต่าน อ่ยาง หะยี ฮิบรอเฮม และ จีบ บุนนาค พ.ศ. 2472 ; gaaeng khiaao waan soola dtaan)
Rose-Shaped Dessert (ขนมดอกกุหลาบ; kha nom daawk gu laap)
Rose-Shaped Dessert (ขนมดอกกุหลาบ; kha nom daawk gu laap)
Rose-Shaped Dessert, a layered multi-colored pastry that puffs into floral shapes when fried. 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.
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.
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.
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.
Khanohm Sai Gai (ขนมไส้ไก่; kha nom sai gai)
Khanohm Sai Gai (ขนมไส้ไก่; kha nom sai gai)
khanohm sai gai, a lacy wheat flour crisp drizzled in circular patterns, soaked in syrup, and infused with saffron. From Ibrahim Haji Roshidin Tuan, 1938.
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