Home > Thai food recipes by their origin > Traditional Recipes
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.
Country-Style Curry (แกงบ้านนอก; gaaeng baan naawk)
Country-Style Curry (แกงบ้านนอก; gaaeng baan naawk)
Gaaeng baan naawk, a country soup of prawns, pork belly and snakehead fish built on a pounded grilled-fish base. Tamrap Sai Yaowapa, 1935.
Sweet Egg (ไข่หวาน; khai waan)
Sweet Egg (ไข่หวาน; khai waan)
Sweet Egg (khai waan): candied salted duck egg yolk encased in floral agar jelly, molded inside an eggshell. Jeeb Bunnag, 1933.
smoked grilled duck salad
Salad of smoked grilled duck breast with roasted shallots and bitter yellow eggplants (พล่าอกเป็ดรมควันกับมะเขือเหลืองและหอมเผา ; phlaa ohk bpet rohm khwan gap ma kheuua leuuang lae haawm phao)
Seasoned Chicken Tongue Relish (ลิ้นระกาปรุง; lin ra gaa bproong)
Seasoned Chicken Tongue Relish (ลิ้นระกาปรุง; lin ra gaa bproong)
Lin ra gaa bproong, pounded chicken tongue relish with ruaan shrimp and ginger, from Jeeb Bunnag's 1933 Cookbook of Rice Companion Recipes.
Wild Boar Curry with Salacca (แกงหมูบป่าระกำ; gaaeng muup bpaa ra gam)
Wild Boar Curry with Salacca (แกงหมูบป่าระกำ; gaaeng muup bpaa ra gam)
Gaaeng muup bpaa ra gam, wild Boar curry with sourness from both tamarind and crushed salacca. From Maawm Ying Soophaa's Divine Dishes, 1949.
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.
Yam of Chicken (ยำไก่; yam gai)
Yam of Chicken (ยำไก่; yam gai)
Yam gai: chicken simmered in coconut milk until dry, then dressed with mint, kaffir lime and green mango. Maawm Sohm Jeen, Tamra Gap Khao, 1890.
Arabian noodles
c1936 Arabian noodles – Princess Maao Thongthaem’s Siamese-Orientalist fermented rice noodles light meal (ขนมจีนอาหรับ อย่าง เม้า ทองแถม; khanohm jeen aarap)
Trinarong salad with ruby pomegranate seeds, translucent pomelo segments, and golden fried shallots glistening with lime dressing on a white plate
c1935 Trinarong Salad - Thai Three-Fruit Yam from Pathum Thani (ยำตรีณรงค์; yam dtreen rohng)
Central-style Thai salad combining pomelo, rose apple, and pomegranate with shrimp, chicken, and pork. From Ms. Booree Thohnsak's 1935 Pathum Thani memorial cookbook.
Gabpi Khuaa, An Ancient Dip from The Central Plains (Lohn Gabpi Khuaa; หลนกะปิคั่ว)
In the Thai language, lon (lohn; หลน) means to simmer. In this ancient style dip, minced pork and fermented shrimp paste, along with smoked-charred dry fish, chilies and other aromatics, are slowly simmered in rich coconut cream to create a deep, multi-layered - yet subtle and silky – dip; a dip which is then lightly seasoned with just palm sugar and fish sauce. The dip is served with an array of fresh and fried vegetables, tempura-like cakes, crispy small fishes or tiny transparent salt-water shrimp. For a dish with so many subtle flavors, there is surprisingly little fuss.
Raang Roong Sour Curry (แกงส้มร่างรุ้ง; gaaeng sohm raang roong)
Raang Roong Sour Curry (แกงส้มร่างรุ้ง; gaaeng sohm raang roong)
Gaaeng sohm raang roong, sour curry with giant freshwater prawns on a pounded dried shrimp and shallot base fried in lard. Lady Srithammarat, 1933.
Modified Turnip Cake (ขนมหัวผักกาดแปลง; khanom hua phak gaat bplaeng)
Modified Turnip Cake (ขนมหัวผักกาดแปลง; khanom hua phak gaat bplaeng)
Khanom hua phak gaat bplaeng: steamed turnip cake, deep-fried golden, then stir-fried with shrimp and egg. Jeeb Bunnag, 1933.
Sour Curry with Prawns and Pickled Vegetables (แกงส้มกุ้งกับผักดอง; gaaeng sohm goong gap phak daawng)
Sour Curry with Prawns and Pickled Vegetables (แกงส้มกุ้งกับผักดอง; gaaeng sohm goong gap phak daawng)
Gaaeng sohm goong, a tamarind-soured prawn curry with pickled vegetables, paste dissolved into boiling water. Jeeb Bunnag, 1933.
KhaoMee
Khao Mee Seasoned Rice (ข้าวหมี่อย่างคลุก; khaao mee yaang khlook)
This article explores two methods of preparing Mee Fried Rice - the traditional Khao Mee Fried Rice and the lighter, seasoned rice alternative known as khaao mee yaang khlook. Discover the flavor chemistry at play and choose your preferred method for a delicious meal.
Swamp Eel Triple-Layered Red Curry with Fingerroot, Bitter Ginger, Sand Ginger and Thai Basil Flowers (แกงเผ็ดปลาไหลทรงเครื่อง ; Gaaeng Phet Bplaa Lai Sohng Khreuuang)
This eel curry includes a greater-than-usual quantity of aromatics used over three stages. First, the eel is cleaned and sliced into segments; then it is fried with a generous amount of lemongrass, galangal, kaffir lime leaves and shallots. These help to counter its muddy and somewhat iron-like odor, which disappears along with the liquids and the aromatics. This eel curry recipe is adapted from the vintage book: “Gap Khaao O:H Chaa Roht” by Ging Ga Nohk) (กับข้าวโอชารส โดย กิ่งกนก – กาญจนาภา พ.ศ. 2485). This rare book was written in 1942 during WWII, a period of global turmoil in which Thailand was invaded by the Japanese. That same year marked a decade from the ending of absolute monarchy rule in 1932, and one generation away from the peak of the Siamese culinary renaissance that flourished in the court of King Rama V (1868-1910): a nostalgic era for its children who are still with us to remember and reflect on those times.
naam phrik roy rot
Salted Chinese black olive chili relish (น้ำพริกหนำเลี้ยบ; naam phrik nam liiap)
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Rice Seasoned with Shrimp Paste
(khaao khlook gabpi ; ข้าวคลุกกะปิ)
สูตรทำข้าวคลุกกะปิของ หม่อมเจ้าจงจิตรถนอม ดิศกุล - Rice Seasoned with Shrimp Paste Recipe - Each of the dish’s components is separately prepared and set aside, and mixed individually for each serving. A pleasant harmony of several flavors is created – complex and profound in taste, the dish is a stunning display of confidence. There are many variations of this dish: I have chosen to publish the version described by Prince Johngjit thanaawm Disagoon. This is the very same version prepared for King Chulalongkorn the Great during his unforgettable trip to Italy.
Traditional Sampanee Confection (ขนมสำปะนีแบบเดิม; khanohm sam pa nee baep doem)
Traditional Sampanee Confection (ขนมสำปะนีแบบเดิม; khanohm sam pa nee baep deerm)
Khanom sampanee, dry-roasted glutinous rice flour and coconut milk set by sugar recrystallization, scented with jasmine. Jeeb Bunnag, 1933.
miang-bplaa-naaem
bplaa naaem (ปลาแนม) - A Siamese aristocratic small plate snack
Gaaeng Jao Dtao – An Aristocratic Sour Curry of Catfish with Young Tamarind Leaves, Fingerroot and Lemon Basil, with a Rustic Flare (แกงเจ้าเต่า)
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