A FOOD TRADITION
Central Thai Cuisine
The cooking tradition of Thailand’s central plains is known for balanced sweet, sour, salty, spicy, and aromatic flavors.
Dishes linked to this cuisine
1–12 of 41
Bua Loi
Bua Loi is a Thai dessert of soft rice-flour balls served in sweetened coconut milk, sometimes with colorful or egg-filled variations.
Chu Chee Pla
Chu Chee Pla is fish simmered in a thick, sweet-savoury red curry sauce enriched with coconut milk and aromatic herbs.
Gaeng Jued
Gaeng Jued is a mild Thai clear soup with a light broth, vegetables, and commonly minced pork and tofu.
Gaeng Keow Wan Gai
A fragrant Thai green curry of chicken and vegetables simmered in coconut milk with green curry paste and Thai aromatics.
Gaeng Phet
A Thai red curry made by simmering a red curry paste, coconut milk, protein, and aromatic vegetables until richly seasoned.
Gai Pad King
A Thai stir-fry of chicken, fresh ginger, aromatics, mushrooms, and green onion seasoned with soy sauce.
Gai Pad Med Mamuang
Stir-fried chicken is combined with cashew nuts, aromatics, vegetables, and a savory sauce.
Gai Tod
Gai Tod is Thai fried chicken marinated with savory seasonings, coated with flour or starch, and fried until crisp.
Hor Mok Pla
Hor Mok Pla is a steamed Thai fish curry custard set with coconut milk, curry paste, egg, and aromatic leaves.
Kaeng Liang
Kaeng Liang is a Thai herb-forward vegetable soup with a peppery broth, seasonal vegetables, and commonly shrimp or shrimp paste for savory depth.
Khanom Krok
Khanom Krok is a Thai coconut-rice cake cooked in small molds to form crisp edges and a soft center.
Khanom Tuay
A Thai steamed coconut dessert served in small cups with a sweet rice-flour base and a salted coconut topping.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.