Raan Ahaan Khao Suk

Sweet caramelized pork belly cooked with palm sugar and fish sauce. The texture is chewy and tender. Typically eaten as a side dish with rice or spicy chili paste (nam prik) to balance the heat.

Pork stir-fried with aromatic shrimp paste (kapi). It has a strong, savory, and salty flavor with a pungent umami kick. Best enjoyed with plenty of steamed rice.

Fresh spring rolls wrapped in translucent rice paper containing prawns and fresh herbs. Light and refreshing texture. Served with a dipping sauce.

Classic Thai stir-fried rice noodles with eggs, tofu, peanuts, and bean sprouts. The flavor is a balance of sweet, sour, and savory. Chewy noodles with crunchy peanuts.

Wide flat rice noodles stir-fried with soy sauce, meat, and chinese broccoli. Savory and slightly sweet with a charred wok aroma.

Thai fried rice cooked with mixed seafood like shrimp and squid. Savory and aromatic, often served with lime and cucumber slices.

Mixed seasonal vegetables stir-fried in oyster sauce. Crisp and crunchy texture with a savory coating.

Chicken pieces stir-fried with roasted cashew nuts, dried chilies, and onions. Savory sauce with a hint of sweetness and nutty crunch.

A popular Thai curry made with green chili paste, coconut milk, eggplant, and sweet basil. Spicy, sweet, and creamy.

A mild and creamy soup with coconut milk, galangal, lemongrass, and chicken. Rich, sour, and salty but gentle on the spice.

Spicy and sour prawn soup flavored with lemongrass, galangal, and kaffir lime leaves. Aromatic, zesty, and savory.

Spicy and sour soup featuring a mix of seafood such as shrimp, squid, and fish. Hot, tangy, and full of herbs.

A dry spicy curry from Southern Thailand. Minced pork stir-fried with turmeric-heavy curry paste and kaffir lime leaves. Very spicy, salty, and aromatic.

A rich coconut curry containing pork and tender banana stalk (often called banana pickles or pith). Creamy and savory with distinctive herbal aromas.