Beef Si Byan
A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile
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A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile
Gai yang ("grilled chicken") is one of the cornerstones of Isaan cooking, the cuisine of north-eastern Thailand that has…
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste…
Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…
Aromatics fry, then chicken and prawns sauté fast
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter
Two pots if you have them: a spicy red broth and a clear chicken broth
This is a dramatic dish sure to earn you compliments
Two cuts of pork (sliced belly and seasoned mince patties) are marinated in a fish-sauce, garlic and shallot mixture…
The Burmese pork curry, the simplest of the country's red-oil-slick curries and the dish that turns up in every household's lunch rotation