Home > Thai food recipes by their origin > Aristocratic and Royal Thai Cuisines
Dtohm Hohk Uuhr of Snakeskin Gourami (ต้มโฮกเออ; dtohm ho:hk uuhr)
Dtohm Hohk Uuhr of Snakeskin Gourami (ต้มโฮกเออ; dtohm ho:hk uuhr)
Dtohm hohk uuhr, snakeskin gourami soup soured with young tamarind leaves and twenty to thirty bruised bird chilies. From Maawm Sohm Jeen, 1890.
Dry-Fried Salted Spanish Mackerel Relish (ปลาอินทรีคั่ว; bplaa in see khuaa)
Dry-Fried Salted Spanish Mackerel Relish (ปลาอินทรีคั่ว; bplaa in see khuaa)
Bplaa in see khuaa — grilled salted mackerel pounded with seven aromatics, fried in roasted coconut oil. Jeeb Bunnag, 1933.
Spiced Fried Pork (หมูทอดเครื่องเทศ; muu thaawt khreuuang thaeht)
Spiced Fried Pork (หมูทอดเครื่องเทศ; muu thaawt khreuuang thaeht)
Muu thaawt khreuuang thaeht: pork tenderloin scored, rubbed with dry-roasted white peppercorns, coriander, cumin, and nutmeg, then breaded and fried. Jeeb Bunnag, 1933.
Saaeng Waa Shrimp (แสร้งว่ากุ้งสด; saaeng waa goong soht)
Saaeng Waa Shrimp (แสร้งว่ากุ้งสด; saaeng waa goong soht)
Saaeng waa goong soht, a shrimp relish of hand-torn just-cooked shrimp with pink ginger and kaffir lime. From Jeeb Bunnag, 1933.
Mussel Salad (ยำหอยแมลงภู่; yam haawy maae lohng phuu)
Mussel Salad (ยำหอยแมลงภู่; yam haawy maae lohng phuu)
Yam haawy maae lohng phuu, mussels tossed with lemongrass, kaffir lime, and toasted coconut. From Maawm Ying Soophaa's Salad Recipes, 1949.
Javanese nasi rice khaao naasi prajit
c1901 Siamese seasoned mix rice Javanese style (ข้าวนาซิประจิต หรือ ข้าวประดับ ; khaao naasi prajit or khaao bpradap)
Royal Duck Spicy Curry (แกงเผ็ดเป็ดเสวย; gaaeng phet bpet suay)
Royal Duck Spicy Curry (แกงเผ็ดเป็ดเสวย; gaaeng phet bpet suay)
Gaaeng phet bpet suay, duck dry-sautéed before simmering, with kaffir lime and optional nutmeg in the paste. Delicious Side Dishes, 1935.
Whole Roasted Duck (เป็ดอบทั้งตัว; bpet ohp thang dtuaa)
Whole Roasted Duck (เป็ดอบทั้งตัว; bpet ohp thang dtuaa)
Bpet ohp thang dtuaa, whole duck brandy-rubbed and air-dried before roasting with a nutmeg butter paste. From Jeeb Bunnag, 1933.
Fermented Soybean Paste Dipping Relish (เต้าเจี้ยวพล่า; dtao jiaao phlaa)
Fermented Soybean Paste Dipping Relish (เต้าเจี้ยวพล่า; dtao jiaao phlaa)
Dtao jiaao phlaa, fermented soybean paste relish bruised with lemongrass, kaffir lime, and tamarind. From 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.
Three-Color Prawn Clear Soup with Carrot and Mock Pakchoi (แกงจืดกุ้งสามสี; gaaeng jeuut goong saam see)
Three-Color Prawn Clear Soup with Carrot and Mock Pakchoi (แกงจืดกุ้งสามสี; gaaeng jeuut goong saam see)
Three-color prawn clear soup: giant freshwater prawns and their pressed head fat added to long-simmered carrot and mock pakchoi. From Jeeb Bunnag, 1933.
Roasted duck curry with prunes and apples
Duck Curry with Prunes and Apples (แกงเป็ดกับพรูนและแอปเปิ้ล อย่าง ม.ล. เติบ ชุมสาย; gaaeng bpet gap phruun lae aaep bpeern)
When it comes to pairing fruits with meats in savory dishes, it’s hard to match the bold tangy-luscious combination of apples and prunes in this old-fashioned coconut-based spicy curry with braised duck. The dish is seasoned to a spicy, salty, and sour-sweet flavor profile, which is further intensified by the prunes’ subtle nectareous, savory-sweetness and the apples’ fruity, sweet-tartness. This curry is a perfect example of how fruits can complement the already complex and profound aromatic relationships between meaty-savory flavors, the curry paste’s aromatic identity, and the dish’s herbal character of Thai basil and fresh peppercorns – creating a most memorable flavor impression.
Jee (jeen) Juan Curry ; แกงเผ็ดไก่จี่จ๋วน, แกงจีนจ๊วน, แกงจ๋วน; Gaaeng Jee Juaan
Jee (Jeen) Juaan Curry of Chicken, Banana Chilies, Peanuts and Indian Spices (แกงเผ็ดไก่จี่จ๋วน, แกงจีนจ๊วน, แกงจ๋วน ; gaaeng phet gai jee juaan )
Also known as: gaaeng jeen juaan (แกงจีนจ๊วน), or gaaeng juaan (แกงจ๋วน). Gaaeng jeen juaan is a coconut-based red curry. With primary ingredients of chicken, light green banana chili peppers and peanuts, it is similar to Massaman curry (matsaman); and scented with the sweet aroma of dry Indian spices such as cumin, mace, nutmeg, clove, star anise and cinnamon. Pineapple adds sweetness and a thin layer of tartness. The sweet and sour flavors are echoed by the addition of fresh sugarcane juice and a squeeze of bitter orange juice (sohm saa). To enhance the aroma and texture of the curry, roasted grated coconut is added to the curry paste.
Crispy Cooked Liver (ตับสุกกรอบ; dtap sook graawp)
Crispy Cooked Liver (ตับสุกกรอบ; dtap sook graawp)
Dtap sook graawp, pork liver boiled then deep-fried in a coconut cream batter with garlic and coriander root. Jeeb Bunnag, 1933.
แกงหมูส้ม
(c1949) Sour curry of pork belly and shrimp with smoke-dried fish and young tamarind leaves (gaaeng muu sohm ; แกงหมูส้ม)
c1933 Gaaeng Khuaa Phrik Baang Chaang (แกงคั่วพริกบางช้าง) Thai kua curry served with khanom jeen fermented rice noodles topped with pickled garlic
c1933 Khuaa Curry with Bang Chang Chilies (แกงคั่วพริกขี้หนูหรือพริกชี้ฟ้า; gaaeng khuaa phrik baang chaang): Princess Dissakul's Smoky Fish Curry Recipe
Princess Dissakul's 1933 royal Thai curry featuring secretly pounded smoked fish in rich coconut cream with Bang Chang chilies and aromatic phrik khing paste. This complex, smoky curry builds layers of earth and ember, traditionally served over khanom jeen fermented rice noodles and topped with tangy pickled garlic for a perfect balance of smoke, spice, and tang.
gaaeng jeuut gaawn gaaeo
Clear soup with shredded chicken and rambutan stuffed with pork, shrimp and crab meat (แกงจืดก้อนแก้ว; gaaeng jeuut gaawn gaaeo)
c1935 Stuffed Potatoes with Bitter Orange Fragrant Beef Gaaeng Garee (แกงกะหรี่บรรจุมัน ม.ล. เติบ กำภู ; gaaeng garee ban joo man)
In Anglo-Indian cuisine, potatoes were used liberally in the curries; alongside the favorite sour chutneys, curries were also accompanied by fried, baked, boiled or mashed potatoes. Although the potato gradually found its way into many iconic Indian dishes, and even into Siamese cuisine, the tuber never replaced the rice of South Asia, despite the intentions of both the British and East Indian company officials. In the 1935 book Sai Yaowapa (ตำรับสายเยาวภา), Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) reflects the Anglo-Indian style gaaeng garee in her composition of bitter orange-fragrant beef gaaeng garee, which she serves in individual bowls made of fried potatoes, per a recipe recorded by M.L. Terb Gamphu (ม.ล. เติบ กำภู) and M.R. Tuang Sanitwong (ม.ร.ว.เตื้อง สนิทวงศ์).
Sea Crab Phlaa with Crisp-Fried Potato (พล่าปูทะเล; phlaa bpuu tha laeh)
Sea Crab Phlaa with Crisp-Fried Potato (พล่าปูทะเล; phlaa bpuu tha laeh)
Sea crab phlaa dressed sour-sweet with pounded garlic and chili, tossed with flower-cut cucumber and topped with fried potato. From Puang Bunnag, 1931.
Stir-Fried Mock Pakchoi with Pork and Offal (ผัดกวางตุ้ง; phat gwaang dtoong)
Stir-Fried Mock Pakchoi with Pork and Offal (ผัดกวางตุ้ง; phat gwaang dtoong)
Phat gwaang dtoong: mock pakchoi fried and plated, then covered with pork offal simmered in bone stock until thick. Maawm Ying Soophaa, 1951.
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.
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