Bangkok Thaïlande

A creamy chicken curry prepared with coconut milk and flavored with kaffir lime (gambava). The sauce is rich and slightly sweet from the coconut. Best enjoyed with white rice.

Chicken pieces stir-fried with crunchy bamboo shoots. A flavorful dish combining the tenderness of the meat and the crunchiness of the bamboo.

A Thai classic: chicken sautéed with holy basil and chilies. It is a very aromatic and generally spicy dish. Served hot with rice.

Chicken Panang curry, characterized by a thick and rich coconut milk sauce, flavored with basil. Milder and creamier than a classic red curry.

Chicken sautéed with roasted cashew nuts and vegetables. Offers a mix of crunchy and tender textures with a slightly sweet and savory sauce.

Chicken sautéed with chili paste and local spices. A spicy dish that highlights the piquant flavors of Thai cuisine.

Chicken strips sautéed with fresh ginger. The taste is fresh, spicy, and comforting. Excellent for digestion.

Boneless chicken wings stuffed with a mixture of meat and spices, then fried. Crispy on the outside and tender on the inside.

A type of chicken mousse or curry steamed in a banana leaf. The texture is tender and the aromas of spices and coconut are well infused.

The famous Thai green chicken curry. Prepared with coconut milk, green chilies, and sweet basil. It is often one of the spiciest curries.

Beef Panang curry, rich in coconut milk with a hint of basil. The sauce is creamy with a slight peanut note.

Minced beef stir-fried in a wok with plenty of holy basil and chili. A very aromatic and traditionally spicy dish.

Beef quickly sautéed with a mix of Thai spices and chilies. Flavorful and spicy.

Beef strips sautéed with fresh ginger. Ginger adds a gentle warmth and a lemony aroma to the meat.

Tender beef sautéed in a brown oyster sauce, flavorful and slightly salty. Often served with vegetables.

Marinated beef sautéed with plenty of garlic and white pepper. A simple but very tasty dish.

A red beef curry simmered in coconut milk infused with kaffir lime leaves. Rich, spicy, and aromatic.

Green beef curry with coconut milk, Thai eggplants, and basil. It is a saucy dish, spicy and slightly sweetened by the coconut.

Pork cooked in a sweet caramelized sauce. The meat is tender and coated in a syrupy sauce.

Pork sautéed with pineapples, tomatoes, and cucumbers in a red sweet and sour sauce. A balance between acidity and sweetness.

Marinated pork pieces (often with garlic and pepper) then fried until golden and crispy.

Pork sautéed with an assortment of seasonal vegetables. A light and crunchy dish.

Pork sautéed with tender and crunchy baby corn. Mild flavor and pleasant texture.

Pork stir-fried in a wok with strips of bamboo shoots. A simple and tasty classic.

Pork ribs fried or sautéed with a generous garlic and pepper marinade. Tasty and finger-licking good.

Shrimp coated in batter and fried until golden. Served crispy, often with a sweet dip sauce.

Fried shrimp topped with a colorful sweet and sour sauce with vegetables like pineapple and bell pepper.

Shrimp quickly sautéed with minced garlic and pepper. A dish that highlights the flavor of the crustaceans.

Shrimp sauté with crunchy cashew nuts and mushrooms. The sauce is slightly thick and flavorful.

Shrimp stir-fried in a wok with holy basil leaves and chili. Aromatic and spicy.

Shrimp sautéed in red curry paste or a Thai spice mix. Piquant and rich in flavor.

Shrimp and baby corn sautéed together. A mild dish with a crunchy texture.

Stir-fried transparent noodles (soy vermicelli) with shrimp and vegetables. Light and flavorful.

Shrimp (not breaded) sautéed in a sweet and sour sauce with pineapple and vegetables.

Fried patties made from minced and breaded shrimp. Soft inside and crispy outside, often served with a plum sauce.

Cuttlefish (squid) pieces quickly sautéed with holy basil and chili. Firm texture and spicy taste.

Cuttlefish sautéed in a mix of Thai spices and chilies. A spicy dish.

Cuttlefish sautéed with plenty of garlic and pepper. The garlic flavor complements the seafood well.

Frog legs sautéed in a wok with Thai basil. A local variation of a popular ingredient.

Frog legs sautéed in red curry paste (Pad Ped), very spicy and aromatic.

Frogs cooked in a sweet and sour sauce with vegetables.

Frog legs simply sautéed with garlic and pepper.

Crispy fried fish (often whole or fillet) topped with a Thai chili sauce.

Fried fish served with a holy basil and spice sauce. The basil is often fried to be crispy.

Whole or piece fried fish topped with a colorful sweet and sour sauce with vegetables.

Fish curry with a mousse-like texture, steamed in a small banana leaf bowl. Flavored with coconut milk and herbs.

Breaded and fried fish pieces, served with a sweet and sour sauce.

Green fish curry, a rich coconut milk and green spice soup, served with vegetables.

Classic Thai fish cakes, mixed with red curry paste and thinly sliced green beans, then fried.