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.