Food of Thailand

Coconut curry with green chili paste, chicken, eggplant, and basil.

A rich red chili coconut curry with meat, bamboo shoots, and basil.

Mild, nutty curry with potatoes, peanuts, and warm spices.

Thick, creamy curry with a sweet-salty peanut flavor and kaffir lime.

Stir-fried meat with holy basil and chilies, served over rice with a fried egg.

Thai fried rice with egg, tomato, onion, and a squeeze of lime.

Marinated grilled chicken from the northeast, served with sticky rice and spicy dip.

Steamed fish with lime, garlic, and chilies.

Thai-style chicken rice with ginger-garlic rice and spicy dipping sauce.

Southern Thai sour and spicy fish curry with vegetables.

Skewered grilled pork marinated in coconut milk and garlic, often served with sticky rice.

Thick rice porridge with ginger, pork meatballs, and a soft egg.

Light rice soup served with side dishes.

Golden Chinese-style fried dough sticks, dipped in soy milk or coffee.

Fluffy Thai omelet fried in hot oil and served over rice.

Stir-fried rice noodles with egg, tofu or shrimp, peanuts, and lime.

Wide rice noodles stir-fried with soy sauce, egg, and Chinese broccoli.

Grilled skewers served with peanut sauce and cucumber relish.

Fish cakes with red curry paste, long beans, and kaffir lime leaves.

Crisp griddled flatbread with banana and condensed milk.

Crispy oyster or mussel pancake with egg and bean sprouts.

Pork skewers in coconut marinade with peanut dip.

Hot-and-sour soup with lemongrass, galangal, lime leaves, and shrimp.

Creamy coconut and galangal chicken soup.

Northern curry noodle soup with crispy noodles on top.

Noodle soup in a variety of broths with meatballs and herbs.

Mild clear soup with tofu, minced pork, and glass noodles.

Green papaya salad pounded with chilies, lime, and peanuts.

Minced meat salad with lime, toasted rice, and herbs.

Glass noodle salad with shrimp, pork, and lime-chili dressing.

Grilled beef salad with cucumber, tomato, and lime dressing.

Green mango salad with dried shrimp, peanuts, and a sweet-tart dressing.

Sweet coconut sticky rice with ripe mango.

Small coconut pancakes, crisp outside and creamy inside.

Water chestnuts in red syrup with coconut milk and ice.

Sticky rice with coconut custard.

Colorful rice-flour balls in warm sweet coconut milk.

Strong spiced tea sweetened with milk, served over ice.

Iced tea with lime and sugar.

Fresh lime juice sweetened with syrup.

Strong coffee with sweetened milk over ice.

Fresh mango smoothie.

Fresh young coconut water drunk from the shell.

Famed Thai varieties like nam dok mai are sweet and fragrant.

Creamy and pungent, from Monthong and Chanee varieties.

Sweet and floral purple-rinded fruit.

Red hairy fruit with juicy white flesh.

Fragrant fruit with white flesh.

Large citrus with sweet-tart segments.

Sweet and tangy, often cut with a chili-salt dip.

Ripe orange papaya or green papaya for salads.

Mild, refreshing fruit with speckled flesh.

Sweet yellow pods or young jackfruit used in cooking.

Used fresh, as milk, and in sweets.