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Sticky rice toasts in a dry pan to a deep gold, ground to a coarse powder (khao khua)
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Sticky rice toasts in a dry pan to a deep gold, ground to a coarse powder (khao khua)

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

Chicken tikka masala is, depending on which origin story you believe, either Glasgow's mid-1970s answer to British…

A Madras lives or dies by balance

Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad, usually balanced with jaggery, vinegar or…

Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…

South Indian cooking leans heavily on the sour register, tamarind, kokum, curd, and lime do work that yoghurt and tomato…

The British restaurant vindaloo descends from Goan vindalho (which itself came from Portuguese carne de vinha d'alhos)…

BIR special balti is the customisable British restaurant chef's signature, mixing pre-cooked meats, seafood and…

Pad krapow kai, this quick and easy chicken dish is an excellent introduction to Thai cuisine

Spicy green curry with fresh bird's eye chillies

Classic Thai restaurant favorite with red curry paste

Tom kha gai is a popular spicy coconut soup

When you go out for Thai food this is sure to be on the menu

Mild yellow curry with Indian influences from turmeric and curry powder