Mains
All Mains recipes across cuisines.
Khao Soi Nam Ngiao
This is the other khao soi: no coconut milk, no curry broth, no fried egg-noodle nest. Khao soi nam ngiao is a red northern Thai pork-and...
Khao Kha Moo
Khao kha moo is a rice dish built on collagen management. The pork skin must turn spoon-soft and gelatinous while the lean meat stays sli...
Khao Mun Gai
Khao mun gai lives or dies on the rice. The chicken should be tender and calm; the rice should carry chicken fat, garlic, ginger, and bro...
Isaan Grilled Chicken
Isaan grilled chicken lives or dies on the grill, not on sugar. The bird is flattened, rubbed with a paste of coriander root, garlic, pep...
Khao Soi Gai
Khao soi gai is a northern Thai coconut curry noodle bowl, not a loose Thai curry poured over pasta. The dish lives or dies on two textur...
Northern Thai Pork Curry
Gaeng Hung Lay is a northern Thai pork curry that behaves more like a spiced braise than a coconut curry. The dish lives or dies on the s...
Thai Sour Curry with Mixed Vegetables
Southern gaeng som pak ruam is a thin, yellow sour curry built on tamarind, turmeric, chilies, and shrimp paste. The vegetables should st...
Pork Panang Curry
Pork Panang Curry is a thick coconut curry, not a bowl of red curry soup with pork in it. The dish lives or dies on frying the curry past...
Massaman Curry Beef
Gaeng massaman nuea is not a generic yellow curry with peanuts. It is a slow beef curry built on roasted dried spices, coconut fat, tamar...
Green Curry Chicken
Gaeng keow wan gai lives or dies on the paste and the coconut fat. Fry the paste until the raw chile smell turns rounded and oily, then b...
Boat Noodles
Boat noodles are not pale pork noodle soup. The bowl should be small, dark, aromatic with warm spice, salty before sweet, and thickened a...
Rad Na with Pork
Rad na lives or dies on two separate textures: blistered noodles and a gravy that coats without turning gluey. The wok does the first job...
Pad See Ew
Pad see ew lives or dies on two things: fresh wide rice noodles that can take heat, and enough wok contact to mark them with smoke before...
Pad Thai with Shrimp
Pad Thai Goong lives or dies on noodle hydration and sauce balance. The noodles should bend without breaking before they hit the wok, the...
Holy Basil Chicken with Fried Egg
This version keeps the dish fast and direct: pound garlic with Thai chilies, stir-fry minced chicken hard over high heat, season assertiv...
Holy Basil Pork
A beginner-friendly pad krapow moo that keeps the Thai logic intact: coarse pork, plenty of garlic and fresh chilies, salty-savoury seaso...
Tom Kha Gai (Thai Coconut Chicken Soup)
A beginner-safe tom kha gai with the parts that matter protected: galangal is sliced thin and simmered long enough to perfume the coconut...
Tom Saap (Isaan Spicy Pork Rib Soup)
A standard tom saap with pork ribs: simmer the bones until the broth has body, season only after the meat is tender, and finish with lime...
Creamy Tom Yum with Shrimp
This is the creamy, orange-red branch of tom yum goong: shrimp stock, roasted chili jam, evaporated milk, and the non-negotiable tom yum ...
Clear Tom Yum with Shrimp
This is the clear-broth branch of tom yum goong: shrimp, hot herbs, fish sauce, lime, and no dairy to cover mistakes. The broth has nowhe...