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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…
The British curry-house vindaloo descends from Goan vindalho (which itself came from Portuguese carne de vinha d'alhos)…
A customizable British curry-house special balti, mixing pre-cooked meats, seafood, and vegetables in a rich, spiced sauce
Pad krapow kai, this quick and easy chicken dish is an excellent introduction to Thai cuisine
These sweet and savoury chicken wings are a Thai restaurant and takeaway favourite
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