A FOOD TRADITION
Southern Thai Cuisine
Southern Thai cooking features intense spice, turmeric, seafood, coconut, sour curries, and distinctive fermented seafood flavors.
Dishes linked to this cuisine
1–12 of 37
Gaeng Kua Gai
A Thai chicken curry simmered in coconut milk with a kua-style curry paste and aromatic seasonings.
Gaeng Kua Kling
A dry Southern Thai curry of meat stir-fried with a highly aromatic curry paste, turmeric, herbs, and spices.
Gaeng Kua Sapparot
A Southern Thai coconut curry combining pineapple with curry paste and a savory pork or shrimp filling.
Gaeng Luang
A Southern Thai yellow curry made with turmeric-rich curry paste, coconut milk, and usually fish or another protein with vegetables.
Gaeng Som Nor Mai Dong
A sour Thai curry combining pickled bamboo shoots and fish in a hot, tangy curry broth.
Gaeng Som Pla
A hot and sour Thai curry in which fish is simmered with souring ingredients and a chili-based curry paste.
Gaeng Som Southern
A hot, sour, non-coconut Southern Thai curry of seafood or fish with vegetables and a pungent chili-based curry paste.
Gaeng Tai Pla
A strongly savory Southern Thai curry centered on fermented fish entrail paste, fish, vegetables, and an aromatic chili paste.
Gai Betong
Gai Betong is a southern Thai Betong-style chicken dish typically braised or simmered with soy sauce, ginger, garlic, sugar, and sesame oil until tender.
Gai Tod Hat Yai
A Southern Thai fried chicken dish marinated with garlic, pepper, and fish sauce, coated as needed, and served hot with fried shallots.
Hoi Chak Teen
Hoi Chak Teen is a Southern Thai shellfish dish in which spiny conch is boiled or steamed and eaten by pulling the meat from the shell, often with a spicy dipping sauce.
Khai Khon
Khai Khon is a Southern Thai-style soft scrambled egg dish gently cooked with oil and commonly finished with green onion.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.