Sour curry with sesbania flowers is a Thai curry soup from central Thailand, combining tamarind acidity, delicate floral notes and prawns. This refined yet simple dish highlights the clarity and balance typical of Thai curry soups made with a clear broth.

A traditional Thai steamed seafood curry cooked directly inside a young coconut. This dish, known as homok thale maprao on, highlights gentle steaming, aromatic balance and refined textures typical of Thai cuisine.

Ho nueng pla is a traditional Northern Thai steamed fish curry, prepared with a spicy curry paste and gently cooked in banana leaves to preserve aromas and texture.

A traditional Northern Thai dry stir-fried curry, kaeng ho combines glass noodles, vegetables and hanglay curry paste in a sauce-free preparation typical of regional cuisine.

Some Thai curries have gained such popularity abroad that they have become emblematic. These are mainly curries from the Central Plains, including green curry, panang curry and several preparations often referred to as red curries, although they are known under different names in Thailand. Other internationally renowned curries come from Muslim culinary traditions, such as Chiang Mai curry, known as khao soi, and massaman curry. What do they have in common?

The elegance of Thai roast duck red curry Roast duck red curry, known in Thai as kaeng phet pet yang, is a refined dish that perfectly captures the balance of flavours typical of the Central Plains of Thailand. Unlike the fiery curries of the South or the rustic preparations of the Isan region, this recipe highlights sweetness and subtlety. Tender slices of roasted duck breast are simmered in a mildly spiced red curry enriched with coconut cream and gently sweetened with pin

Jungle Curry (Kaeng Pha - แกงป่า) gets its name from its origins: it was traditionally made with wild game hunted in the forests, hence the

There are different culinary traditions around yellow curry. Here is a typical recipe from southern Thailand. The recipe is given for 2...

This recipe is typical of southern Thai cuisine. It includes turmeric which is really the "signature" of southern curries. And we find...

Here is a curry with a thousand flavours even though it seems to have few ingredients. This curry sauce is called Choo Chee and it is...

This recipe belongs to the family of stir-fried curries. They are quick and easy to prepare. Serves 2. 150 g tofu, cut into 6 equally...

Here's one of our favourite recipes. It combines the strength of curry, the sweetness of rambutans and the acidity of lime. At the end of...

This is a basic ingredient for many preparations. Of course, good quality curry paste is widely available, but nothing can replace the...

This Isan curry will seduce you with its simplicity of execution and intense flavors. An authentic and balanced recipe! Serves 2. Curry...

In Thailand you will enjoy two types of panang curry: served like a soup with vegetables or fried with a very reduced sauce. When the curry

This vegan dish belongs to "khua kling" curries. Khua kling are a variety of dry curries, that we found especially in Eastern and Southern Thailand. This recipe, with fresh green peppercorn and kaffir lime leaves is typically local. Enjoy its beautiful flavors but, remember, it's spicy!!! Serves 2. 200 g tofu, coarsely chopped 2 kaffir leaves, very thinly sliced 1 tablespoon fresh green peppercorn 2 tablespoons light soy sauce 1 teaspoon coconut sugar ½ fresh cayenne pepper,

This dish is called after the main ingredient : "kung maenam", meaning river prawns. Popular dish in Bangkok, it's not much known here,...

Red curry, a root vegetable and goji berries: these are the ingredients of a tasty healthy recipe. Serves 2. Vegan red curry paste for 2...

Give it a try and you'll enjoy unique flavors.

If you like vegetable curries, this little-known dish from northern Thailand is for you. The recipe is very simple! Serves 2: Curry...