Thai cuisine is a celebration of balance, a dynamic dance between sweet, sour, salty, bitter and spicy. Emerging from the rice paddies, river deltas, and bustling street markets of Thailand, this cuisine is as much about harmony as it is about contrast. From fiery curries to fragrant soups, Thai food offers both comfort and adventure in every bite. Whether it’s the punch of bird’s eye chillies, the zing of lemongrass, or the silkiness of coconut milk, every dish is a carefully constructed flavour profile of vivid, vibrant, and unforgettable.
Rooted in centuries of history and trade, Thai cuisine blends native Southeast Asian ingredients with influences from India, China, and beyond. Staples include rice (especially jasmine and sticky rice), coconut milk, fish sauce, palm sugar, herbs like Thai basil and coriander, and a bold array of fresh aromatics: galangal, kaffir lime leaves, lemongrass, garlic, and chillies.
Each region tells its own culinary story. Northern Thailand leans on sticky rice, herbs, and grilled meats; Isan (Northeast) is known for punchy salads and fermented flavours; the Central region balances everything elegantly, while the South brings fire and richness with coconut-heavy dishes and bold spice pastes.
Meals are communal and layered with a curry, a salad, a soup, some fried items, and a dipping sauce, always eaten with rice and always shared. Food isn’t just for sustenance; it’s a social ritual, an artistic expression, and a way to bring people together.
Tom Yum Goong (Hot & Sour Prawn Soup)
3
servings15
minutes15
minutesA quintessential Thai soup that’s fiery, sour, aromatic, and deeply comforting.
Ingredients
8–10 large prawns, cleaned and deveined
3 cups water or chicken stock
2 stalks of lemongrass, chopped and bruised
4 kaffir lime leaves, torn
3 slices galangal
3–4 bird’s eye chillies, crushed
200 gms mushrooms, halved
3 tbsp fish sauce
Juice of 1 lime
1 tsp palm sugar
Fresh coriander leaves, for garnish
Directions
- Bring water/stock to a boil and add lemongrass, galangal, lime leaves, and chillies. Simmer for 5 minutes.
- Add mushrooms and prawns; cook for 3–4 minutes, until the prawns are pink.
- Stir in fish sauce, lime juice, and palm sugar. Taste and adjust the balance.
- Garnish with coriander and serve hot.
Gaeng Keow Wan Gai (Green Curry with Chicken)
4
servings19
minutes20
minutesA fragrant coconut curry made with homemade green curry paste and tender chicken.
Ingredients
- Thai Green Curry Paste
10 green bird’s eye chillies
1 shallot, chopped
1 tbsp galangal, chopped
1 tbsp lemongrass, finely chopped
1 tsp kaffir lime zest
1 tbsp coriander root or stems
1 tsp cumin seeds
1 tsp coriander seeds
4 garlic cloves
1/2 tsp shrimp paste
Salt to taste
- Green Curry
500 chicken thighs, sliced
2 cups coconut milk
2 tbsp green curry paste
1 cup Thai eggplants or zucchini, quartered
1 red chilli, sliced
1 tbsp fish sauce
1 tsp palm sugar
A handful of Thai basil leaves
Oil for cooking
Directions
- Thai Green Curry Paste
- Toast cumin and coriander seeds and grind to powder.
- Blend all ingredients into a smooth paste using a mortar & pestle or blender with minimal water.
- Green Curry
- Heat oil and sauté green curry paste until aromatic.
- Add 1 cup of coconut milk and cook till the oil separates.
- Add chicken, cook for 5–6 minutes, then add the rest of the coconut milk.
- Stir in vegetables, fish sauce, and sugar. Simmer till the chicken is tender.
- Add basil and sliced red chilli before serving.
Som Tum (Green Papaya Salad)
2
servings15
minutes0
minutesA crunchy, tangy salad with a hint of sweetness and serious chilli kick — a staple from Isan.
Ingredients
2 cups green papaya, julienned
1 carrot, julienned (optional)
10 cherry tomatoes, halved
10 green beans, cut into 1-inch pieces
2 cloves garlic
2 bird’s eye chillies
2 tbsp roasted peanuts
1 tbsp dried shrimp (optional)
2 tbsp palm sugar
2 tbsp fish sauce
2 tbsp lime juice
Directions
- Pound garlic and chillies in a mortar.
- Add palm sugar, fish sauce, and lime juice; mix to combine.
- Add peanuts, shrimp, and green beans, and gently pound to bruise.
- Add papaya and tomato; toss well and serve fresh.
Pad Thai (Thai-Style Stir-Fried Noodles)
2
servings15
minutes10
minutesIngredients
- Pad Thai Sauce
3 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp palm sugar
1 tsp chilli flakes (optional)
- Pad Thai
200 gms rice noodles
2 tbsp oil
2 garlic cloves, minced
100 gms tofu, cubed
100 gms shrimp, peeled
2 eggs, lightly beaten
1 cup bean sprouts
2 tbsp roasted peanuts, crushed
Spring onions and lime wedges, to serve
Directions
- Pad Thai Sauce
- Combine all and gently heat until the sugar melts. Set aside.
- Pad Thai
- Soak noodles in warm water until soft; drain.
- Heat oil in a wok, add garlic, tofu, and shrimp. Stir-fry till cooked.
- Push to the side, scramble eggs, then mix everything.
- Add noodles and Pad Thai sauce. Toss to combine.
- Add bean sprouts, serve hot with peanuts, lime and onions.
Khao Niew Mamuang (Mango Sticky Rice)
3
servings4
hours10
minutes45
minutesThe beloved Thai dessert of sweet sticky rice paired with luscious mango and salty coconut cream.
Ingredients
1 cup glutinous (sticky) rice
1 1/2 cups coconut milk
5 tbsp sugar
1/4 tsp salt
1 ripe mango, sliced
1 tbsp toasted mung beans or sesame seeds (optional)
Directions
- Soak sticky rice for 4 hours, then steam for 25–30 minutes.
- Heat 1 cup of coconut milk with 4 tbsp of sugar and a pinch of salt.
- Pour over hot rice and let it absorb for 10–15 minutes.
- Heat the remaining 1/2 cup of coconut milk with 1 tbsp sugar and a pinch of salt for the sauce.
- Serve sticky rice with mango, drizzle coconut sauce, and top with toasted seeds.
Thai cuisine is a masterclass in harmony, a delicate juggle of contrasts that somehow always lands perfectly on the tongue. Whether it’s the sharp slap of a green papaya salad, the creaminess of a coconut curry, or the sweet simplicity of mango sticky rice, Thai food urges us to listen to flavour, to balance, and to the joy of communal dining. It’s a cuisine that feeds both body and spirit, one deliciously layered dish at a time.
