Red Curry with Beef and Potatoes
A classic Thai red curry where the paste is fried in coconut cream first for maximum aroma. You can sub the beef for your favorite proteins and change out your vegetables. In this version, potatoes carry the sauce and velveting the beef keeps it tender.
Street Style Basil Chicken
Known as krapow gai sap in Thai, this dish is most famously served on the streets of Thailand but is also well known for its stir-fry technique. Chicken is classic, but you can also sub in any ground protein, as well as ramp the spice level up or down. This version is hearty with the addition of a runny egg. If you can find the traditional Thai holy basil (krapow) that the dish is named for do give it a try, otherwise the common sweet Thai basil is fine.
Quick Tom Yum–Style Shrimp Soup
My streamlined version of this famous soup is built on the Thai trinity of galangal, lemongrass and lime leaf. The broth should taste bright and aromatic, with shrimp added at the end so they stay tender. Balance is key — salt comes from fish sauce, acidity from lime juice and gentle heat from chiles. It’s a quick version of the soup but still captures long-cooked flavor.
Where to Find Great Thai Food from Coast to Coast 17 Photos
From zesty papaya salad to comforting coconut curry, here’s where to find great regional Thai cuisine across the country.
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