Visual Recipe Index of our authentic Thai food recipes

Visual Index of Thaifoodmaster’s Authentic Thai Food Recipes

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Professional Guides: Siamese Chili Relishes (น้ำพริก และ เครื่องจิ้ม), Thai Curries (แกงไทย), Thai Salads (เรื่องยำๆ) and The art of Siamese old-school menu design (สํารับอาหารไทย).

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Chuu Chee Curry with Climbing Perch (แกงฉู่ฉี่ปลาหมอ; gaaeng chuu chee bplaa maaw)

Chuu chee curry with climbing perch — pan-fried fish in split coconut cream based chuu chee curry with kaffir lime leaves and coriander leaves. From Jeeb Bunnag's 1933 cookbook.

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.

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.

Offal in Broth (เครื่องในกะทะ; khreuuang nai ga tha)

Offal in Broth combines carefully cleaned organ meats in a seasoned pork bone broth. From Jeeb Bunnag's 1945 Thai culinary manuscript for appetizers and snacks.

003-2-02-05 Sultan's Rice (หุงเข้าสุลต่าน; hoong khao soon dtaan)

Saffron-Infused Chicken Pilaf with Aromatic Spices and Ghee

003-2-01-05 Teacher Appreciation Samrub Set (สำรับครู; sam rap khruu)

Ceremonial Pork Head with Dessert Assortment and Symbolic Offerings

Roasted Shrimp Paste Relish (เครื่องจิ้ม - กะปิคั่ว; khreuuang jim ga bpi khuaa)

Khreuuang jim ga bpi khuaa, fermented shrimp paste roasted with smoke-dried featherback fish in split coconut cream. Jeeb Bunnag, 1933.

003-2-04-26 Stir-Fried Cabbage with Shrimp (ก้าหล่ำปลีผัดกับกุ้ง; gaa lam bplee phat gap goong)

Savory Thai Wok-Tossed Cabbage, Succulent Shrimp, and Crispy Pork Belly

Extraordinary Fresh Rice Crackers (ข้าวเกรียบสดวิเศษ; khaao griiap soht wi saeht)

Khaao griiap soht wi saeht: rice porridge spread thin on a khanom khrok griddle, filled with minced prawn and kaffir lime. Gingganok, 1935.

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.

khanohm jeen naam ngiaao (ขนมจีนน้ำเงี้ยว)

Khanohm Jeen Naam Ngiaao - Shan-Style Tomato Broth over Fermented Rice Noodles with Pork, Chicken Feet and Chicken Blood Cakes (ขนมจีนน้ำเงี้ยว)

003-2-02-40 Chinese-Style Rice Soup (เข้าต้มอย่างจีน; khao dtohm a yaang jeen)

Flaked Indian Halibut, Tofu, and Pork with Dried Shrimp, Salted Turnip, and Fried Garlic

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.

Grilled Rawaaeng Curried Rice Parcels in Banana Leaves (ระแวงขาวปิง; ra waaeng khaao bping)

Ra waaeng khaao bping, rice parcels with duck and coconut cream wrapped in banana leaves and grilled. From Jeeb Bunnag's 1945 Thai appetizer cookbook.

Northern Thai-style fish laap with crispy aromatics (ลาบหมี่ปลา; laap mee plaa)

How to Read Historical Recipes: A Four-Dimensional Approach to Siamese Culinary

Every chef attempting to resurrect historical Siamese recipes confronts an uncomfortable truth: perfect replication is impossible. The soil has shifted its mineral composition since the 1890s. Heritage breeds have evolved. Even water tastes different now, filtered through treatment plants rather than stored in earthenware jars perfumed with jasmine flowers and pandan leaves. Yet this impossibility becomes liberation once we reframe what recipes actually are—not fixed instructions but ranges of potential outcomes that crystallize through cooking and transform into lived experience through eating. Historical recipes require four-dimensional reading: literal, contextual, subtextual, and narrative. They answer to four governors: availability, cultural appropriateness, culinary tradition, and superstition. Understanding these frameworks reveals where creative freedom genuinely lies—in that fertile space between memory and imagination where you construct your own culinary narrative. We're not archaeologists trying to resurrect dead dishes but active participants in living traditions.

c1920 Sarama Shrimp Curry with White Eggplants and Lotus Stems (แกงสะระหม่ากุ้งกับมะเขือขาว และ สายบัว พ.ศ. 2463; gaaeng saramaa goong gap makheuua khaao reuu saai buaa)

A dish of complex flavors and an aromatic brightness, this Sarama curry features shrimp and the smaller Thai white eggplant, or crunchy lotus stems, in a golden, salty leading broth with clear tangy-sweet notes. The broth is silky and combines the nutty richness of coconut cream with the subtle sweetness of butter, cooked with a blend of dry spices that include coriander, cumin and turmeric. This spice blend evokes the penetrating aroma of curry powder, reflecting Muslim culinary influences. Unlike spicy gaaeng phet (แกงเผ็ด) curries, which typically deploy dried chilies in the paste, Sarama curry contains fresh chilies. A mix of both red and yellow chili varieties are utilized, fusing the vibrant, fruity piquancy of the fresh chilies with the warm, earthy aromas of the spices. The red chilies contribute a ripe tropical fruitiness while the yellow offer citrusy and floral notes, creating a light yet layered curry with nuanced heat and depth of flavor.

Closed cone-shaped banana leaf wrap (การห่อทรงข้าวเหนียวปิ้ง ; gaan haaw sohng khaao niaao bping)

003-2-06-33 Steamed Cotton Cake (Another Method) (ขนมปุยฟ่าย อีกวิธีหนึ่ง; kha nohm bpuy faai)

Rice Flour Egg White Floral Dessert

Phanaeng Curry of Grilled Duck Stock with Shallots (แกงพะแนงน้ำเป็ดย่างกับหอมเล็ก; gaaeng pha naaeng naam bpet yaang gap haawm lek)

Phanaeng curry from Mrs Puang Bunnag's 1931 manuscript, built on grilled duck stock and a paste of roasted coriander, cumin, and cinnamon.

c1890 Fresh roselle salad with acid-cured shrimp (ยำผลกระเจี๊ยบ อย่างท่านผู้หญิงเปลี่ยน ภาสกรณ์วงศ์ ร.ศ.๑๐๘ ; yam phohn gra jiiap;)

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

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