Pad Krapow Gai (Stir Fried Basil Chicken)
Pad Krapow is the quintessential comfort food of Thailand and can be commonly found in street food corners all across Thailand. It is a simple dish that is known for its usage of Krapow (Holy Basil). The dish is packed full of flavors: spicy, salty and sweet. Krapow is a dish best served over hot, steamed rice.Browse cuisine
Kaeng Khiao Wan Gai Chicken Green Curry
A spicy Thai curry with coconut milk and fresh green chilies as the base. The green aromatics and chilies are what give Thai Green Curry its signature color. The dish has a fantastic flavor profile of spicy, creamy, salty, and sweet. It is usually enjoyed over a bed of steamed rice.Browse cuisine
To me, Thai cuisine means a lot of flavor, I think a lot of people know Thai cuisine to be very spicy but it has a lot more depth of flavor than just spice, from salty to sweet to sour to umami. Every element of those tastes gets displayed in our food. Even in our language they’ll say things like “Waan Nam, Kem Thaam," meaning that sweetness leads and the saltiness follows. This is done with any combination of flavors.
In American culture, we always see commonplace Thai food like Pad See Ew and Pad Thai on menus, but in Thailand, as with any country, the cuisine is very regional. Up north, you’ll have more of the staple curries, like Khao Soi, heavily influenced by Muslim/Indian cuisine, in the northeast region, Isaan, it is heavily influenced by Laotian cuisine, and Lao is actually where a lot of our spice originates from. The Lao people don’t get a lot of credit on a global level, but it’s important to acknowledge because Lao and Thai food have really been closely intertwined.
Southeast Asian cuisine hasn’t been elevated as much as East Asian cuisine has, I want people to recognize it’s something just as special as a 5-star restaurant because there is that much love, and time, and effort put into each and every meal.
"We’ve done an amazing job of using the ingredients we have, we don’t use the most fancy ingredients, but we never fall short on flavor. We adapt to what we’re given."
Our jasmine rice is known around the world and is the true essence of Thai food. You will find a rice cooker in every Thai household because they cook it every single day.
On our family’ dinner table, there would always be either a veggie dish and a meat dish or a one pot dish like a curry or noodle soup, always prepared by my mom, who taught me everything I know. The awesome part about Thai food is that the flavors are so complimentary and transformable.
At roadside stands in Thailand, the aunties will be cooking up dishes like som tam (papapa salad) and they’ll essentially ask you how you like it, “do you like it spicy? Do you want it sweeter? More salty?” And then they would adjust those flavors for you. The Thai palate is very diverse and transformable in that way, flavors can be adjusted to the eater. At our dinner table, it is the same, we will have Krueng Plueng, which are the condiments on the side: prik pon (chili flakes), nahm prik nahm plaa (fish sauce), nahm prik nahm som (chili vinegar), and nahm thaan (sugar).
"For Thai people, food eating is a very communal experience. Rice will almost always be at the basis of the dinner, so much so that the dishes that accompany are called Kub Khao, which literally means “with rice.”