Thai

Thai basil chicken (pad kaphrao gai)

A spicy, salty and subtly sweet chicken stir fry with garlic, chilies, shallot, fish sauce, soy sauce, oyster sauce, palm sugar, Thai holy basil and a little lime juice.

Cook time: 10

Servings: 3 people

Thai-style dry beef curry

It’s curry with no sauce and it’s one of the most famous dishes in southern Thailand. Called khua kling in the local language, dry curry is cooked with lemongrass, kaffir lime leaves and chili.

Cook time: 10

Servings: 4 people

Thai hot and sour soup (tom saap)

It’s nothing like Chinese hot and sour soup. Tom saap is lighter and brighter with lovely citrusy notes courtesy of lemongrass and kaffir lime leaves.

Cook time: 2

Servings: 4 people

Pomelo and lemongrass salad

Fresh pomelo, thinly sliced lemongrass, Thai basil, mint, cilantro and chunks of crispy fried fish are tossed with a dressing made with palm sugar, lime juice, fish sauce, cilantro stems and chilies.

Cook time: 10

Servings: 2 people

Son-in-law eggs (kai loog keuy)

Hard-boiled eggs are deep fried until the surface is blistered, cut into halves, drizzled with sweet-sour tamarind sauce and garnished with crispy fried shallots and garlic. Thai son-in-law eggs make a lovely snack.

Cook time: 12

Servings: 4 people

Thai glass noodle salad (yum woon sen)

Shrimps, sausage meat, glass noodles, shallots, tomatoes, Thai basil and cilantro are tossed in a dressing made with galangal, kaffir lime and its leaves, lemongrass, cilantro roots, chilies and palm sugar.

Cook time: 10

Servings: 4 people

Thai fried egg salad (yum khai dao)

Whole eggs fried in smoking hot oil until the edges of the whites are browned and crisp are served with a sweet, tangy and salty dressing with slices of chilies, lemongrass, shallot and cilantro.

Cook time: 5

Servings: 3 people

Thai chicken curry

You need shallots, lemongrass, galangal, ginger, cilantro, garlic and lime zest in addition to chilies and turmeric to make authentic chicken curry in northern Thailand. This is how we did it at a cooking class in Chiang Mai.

Cook time: 50

Servings: 4 people