Home > Thai food recipes by their origin > Aristocratic and Royal Thai Cuisines
chuu chee pork shrimp tomalley
Coconut Cream-Based Chuu Chee of Pork and Shrimp Glazed with Shrimp Tomalley (แกงฉู่ฉี่หมูกับมันกุ้ง;  gaaeng chuu chee muu gap man goong)
In the context of Siamese samrub meal planning, this thick chuu chee of pork and shrimp with a reddish coconut-based, curry-like sauce is considered a side dish (ของจาน; khaawng jaan). It consists of small, equal-sized slices of pork meat and shrimp fried in coconut cream together with a phrik khing curry paste. With no other vegetables or herbs, the dish is seasoned using fish sauce and palm sugar to a salty and only slightly sweet profile. Finally, it is glazed with shrimp tomalley poured on top and left unstirred, then cooked covered with the lid on, until the tomalley is baked-cooked. When serving, garnish with hair-thin juliennes of kaffir lime leaves and hand-picked coriander leaves.
naam phrik roy rot
Fermented shrimp paste relish with grilled pea eggplants (น้ำพริกมะเขือพวง ; naam phrik ma kheuua phuaang)
Fresh Shrimp Curry Soup (แกงต้มกุ้งปรุงสด; gaaeng dtohm goong bproong soht)
FShrimp Tom Bproong Soht Curry Soup (แกงต้มกุ้งปรุงสด; gaaeng dtohm goong bproong soht)
Gaaeng dtohm goong bproong soht: grilled shrimp with green mango and pickled garlic, seasoned at the bowl. Jeeb Bunnag, 1933.
lohn
Fermented fish lohn relish (ปลาร้าหลน ; bplaa raa lohn)
Similar preparations of fermented fish lohn were likely enjoyed throughout the Central Plains, both in higher and common vernacular cuisines.
Roman Tube Noodles (Macaroni) (แป้งหลอดโรมัน; bpaaeng laawt ro:h man)
Roman Tube Noodles (Macaroni) (แป้งหลอดโรมัน; bpaaeng laawt ro:h man)
Roman Tube Noodles, a 1945 Thai-Western fusion dish with rich duck broth and macaroni. From Jeeb Bunnag's 'Cookbook of Desserts, Tea Accompaniments, and Snacks or Appetizers'.
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.
Miiang Kha Nohm Laeh Lai (เมี่ยงขนมเลไลย; miiang kha nohm laeh lai)
Miiang Kha Nohm Laeh Lai (เมี่ยงขนมเลไลย; miiang kha nohm laeh lai)
Miiang kha nohm laeh lai, split sweets topped with boiled prawn and pork fat, with a sour tomalley dressing. From Mrs. Paan Nanthaaphiwat, 1953.
Spicy Curry of Fowl and Royal Sprout (แกงเผ็ด ระกาพระหน่อ; gaaeng phet ra gaap ra naaw)
Spicy Curry of Fowl and Royal Sprout (แกงเผ็ด ระกาพระหน่อ; gaaeng phet ra gaap ra naaw)
Gaaeng phet ra gaap ra naaw, a red coconut curry with chicken and bamboo shoot, its name a zodiacal cipher, from Gingganok Gaanjanaaphaa, 1935.
Stir-fried Sheatfish with Phrik Khing Paste (ผัดพริกขิงเนื้ออ่อน; phat phrik khing neuua aawn)
Stir-fried Sheatfish with Phrik Khing Paste (ผัดพริกขิงเนื้ออ่อน; phat phrik khing neuua aawn)
Phat phrik khing neuua aawn: scored sheatfish deep-fried in lard, topped with dry-pounded phrik khing paste. Jeeb Bunnag, 1933.
Date Palm in Coconut Milk (อินทผาลัมน้ำกะทิ; in tpha lam naam ga thi)
Date Palm in Coconut Milk (อินทผาลัมน้ำกะทิ; in tpha lam naam ga thi)
In tpha lam naam ga thi, date palm hand-torn and served in freshly pressed coconut milk, lightly salted. From Jeeb Bunnag, 1933.
phrik Khing Phukam (พริกขิงภุกาม; phrik khing phoo gaam)
phrik Khing Phukam (พริกขิงภุกาม; phrik khing phoo gaam)
Phrik khing phukam, a crispy phrik khing (พริกขิง) of deep-fried smoke-dried fish and shrimp with lemongrass, bound in a fish sauce glaze. Jeeb Bunnag, 1933.
Thai Salad of Chicken and Seven Vegetables Blanched in Coconut Milk and Served With Sour-Salty and Sweet Coconut Curry Dressing, Crispy Fried Shallots and Roasted Sesame Seeds
(yam thawaai ; ยำทวาย)
This recipe would probably change your perception about the term "salad", maybe because its dressing has a multi layered, curry-like personality, rather than the common sour vinaigrette-like dressing, or maybe because it takes some good few hours to prepare, somewhat longer than simply opening a bag of hydroponic greens. This salad is the fruit of the dedication of court ladies from aristocratic households, that for centuries perfected and elaborated on the art of cooking through detailed and calculated process, to create sophisticated dishes that are not only delicious but also very healthy and visually pleasing. These ladies made a very large commitment for small things, and they attended all their time and efforts to make minor things better and getting the small things just right.
The Story of Gaaeng Buaan (แกงบวน) – The Oldest Siamese Dish?
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.
Mild Soup of Barramundi and Lily Bulbs (แกงจืดปลากะพงแป๊ะฮะ; gaaeng jeuut bplaa ga phohng bpae ha)
Gaaeng jeuut with barramundi and lily bulbs soaked until petals open. Thai-Chinese clear soup from Jeeb Bunnag's 1933 cookbook.
crab curry
Crab and Spring Onion Coconut-Based Curry (แกงคั่วปูกับต้นหอม; Gaaeng Khuaa Bpuu Gap Dtohn Haawm)
Preparing a crab curry is an exercise in culinary diplomacy, wherein the challenge lies in negotiating the distinct flavors of land and sea into a cohesive understanding and capturing the perfect balance. This golden gastronomic horizon is where the delicate whispers of the ocean meet earth’s bold declarations – and at its core is a straightforward question: How do we craft a curry that testifies, via crab, to the ocean’s bounty, yet remains grounded in the earth’s aromatic flora, with roots like galangal and turmeric? In addition, it is challenging to create a curry that is luxuriously creamy, yet light and not too greasy; where the crab’s delicate natural sweetness surfaces as a pleasant sea breeze, levitating above the pitfalls of being too fishy or overly sweetened. Another hurdle is achieving the precise color – produced by red chilies, golden turmeric and peppercorns – that reflects the culinary traditions of southern seashore fishing communities. I like mine set to about a 70:30 ratio of yellow to red and, if using black peppercorns, with a deep brown undertone.
Potato Rice Soup (ข้าวต้มันฝรั่ง; khaao dtohm man farang)
Potato Rice Soup (ข้าวต้มันฝรั่ง; khaao dtohm man farang)
Potato Khao dtohm Rice Soup, featuring a clear seafood broth with pork meatballs, served with crispy fried potatoes on the side. From Gingganok's 'Delicious Side Dishes,' 1935.
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.
The Elegance of Khanohm Khaang Khaao (ขนมค้างคาว)
If palaces represent grandeur and wealth within a society, and poems often focus on emotional experience or the beauty of language, then the significance of a dumpling may be inferred by its structured elegance and minimalism – each fold and pleat a deliberate act, and each filling a curated experience constructing comfort in its most elemental form. Khanom khaang khaao (ขนมค้างคาว) is a traditional Siamese fried, triangular-shaped dumpling with obvious Chinese origins. Its earliest recorded recipe can be traced back to Jao Khraawk Thaawng Yuu (เจ้าครอกทองอยู่), a distinguished aristocrat from the royal court of Ayutthaya. Historical records indicate that, from the early days of the Rattanakosin era, her recipe was a favored snack within the Siamese royal court. These dumplings are shaped like triangles and, according to some, resemble bats: For this reason, they are called khanom khaang khaao (ขนมค้างคาว) – ‘the bat’s treat’. The dumpling’s dough is made from rice and mung bean flours; its filling is prepared by combining grated coconut and shrimp meat, which are cooked together into a dense, flavorful mixture that brings out the nutty-sweet taste of the grated coconut and the savory-sweet flavors of the shrimp. Kaffir lime leaves, sliced into hair-thin juliennes, add a hint of citrus.
Red Pickled Anchovies with Seasonings (ปลาแดงทรงเครื่อง; bplaa daaeng sohng khreuuang)
Red Pickled Anchovies with Seasonings (ปลาแดงทรงเครื่อง; bplaa daaeng sohng khreuuang)
Fermented anchovy relish with dual citrus, grilled shrimp, and salt-worked ginger served with raw vegetables and fried catfish. Jeeb Bunnag, 1933.
Sweet and Sour Stir-Fried Giant Female Freshwater Prawn (ผัดเปรี้ยวหวานนางกุ้ง; phat bpriaao waan naang goong)
Sweet and Sour Stir-Fried Giant Female Freshwater Prawn (ผัดเปรี้ยวหวานนางกุ้ง; phat bpriaao waan naang goong)
Phat bpriaao waan naang goong, giant female freshwater prawns steamed then stir-fried with a cassava flour sweet-sour glaze. Jeeb Bunnag, 1933.
1
2
3
4
5
6
7
8
9
10
11
12
13
14

Have a look at some of our favorite courses.

Aromatic Primer for Thai Cuisine - Part 1
Patterns – Decoding the Complexity of Siamese Curry Paste: A Multidimensional Exploration

Get Access – Join Thaifoodmaster Today

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

  • Get access to everything right away. Unlock more than 50 Masterclasses, over 700 recipes and Articles

    Access to Thaifoodmaster’s constantly growing library of prime professional classes, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

  • GET EXTRA - New Masterclasses and Daily Recipes

    Gain access to NEW masterclasses as they become available. Access DAILY translations of heritage-recipes.

  • 1-1 support from Hanuman

    1-1 support from Hanuman to help you achieve your professional Thai culinary goals

  • Live Q&A Sessions

    The opportunity to join a monthly live two-hour videoconference where I can answer your questions.

  • Great Value!

    one year access for the price of 3 days in-person training.

You will get everything you need to:

  • To Get inspired

    When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.

  • To Satisfy your curiosity.

    Finally !

  • To Master Your Craft

    Master your Thai cooking skills and expand your repertoire.

It is truly brilliant with a revolutionary approach introducing aspects and concepts never broached by cookbooks.
Ian Westcott
Ian Westcott
Sourcing Wines for Discerning Private Clients
Click to Read More Reviews
© 2008 – 2026 Thaifoodmaster