3 dishes people actually cook in Thailand: what they are, how long they take, and what you need to buy.
What can you cook from Thailand? 3 traditional Thailand dishes, from Pad krapow moo (30 min, the quickest) to Khao soi (60 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Thailand on the map. Drag to spin the planet.
A Chiang Mai curry noodle soup where the same egg noodles go in twice, boiled underneath and fried crisp on top.
Shredded green papaya bruised in a mortar with chilli, lime, fish sauce and palm sugar until it is sour, hot, salty and sweet at once.
Minced pork stir-fried hard with chilli, garlic and peppery holy basil, served on rice under a blistered fried egg.
Copper documents three dishes from Thailand: Khao soi, Som tam and Pad krapow moo. Fish sauce and birds eye chillies each appear in more than one recipe. Two of the three are fried. Not one needs an oven — they cook entirely on the hob. Between them they use 25 different ingredients.
The three recipes need 25 ingredients between them, of which 4 are shared by more than one dish. Fish sauce and birds eye chillies the hardest to find: of the 586 dishes in Copper's atlas, 15 use fish sauce and 2 use birds eye chillies. Every ingredient list on this page is complete, with quantities, and free to read.
Pad krapow moo is the quickest at 30 minutes. Khao soi is the longest at 60 minutes. The median is 35 minutes — a weeknight, not a project.
Som tam and Pad krapow moo are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Thailand is part of Southeast Asian.
Countries close to Thailand on the globe — and close on the plate.
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