I love Thai food for so many reasons. One of which is that every time I eat it, the ingredients have me feeling as though I’m in some far flung place. Many dishes from Thailand feature ingredients that many in the West would deem “exotic”, such as coconut milk and lime. Every dish just screams ‘summer’ to me.
Before I visited Thailand, I was really a basic bitch. A ‘pad Thai will be fine’ type of gal. Having the fortune of actually visiting there has broadened my horizons in terms of the myriad of exceptional dishes that Thailand churns out and has created. Here are my favorites that I enjoyed during my time there!
Massaman Curry.
Has anyone actually ever finished a bowl of Massaman Curry? I only ask because it’s SO damn filling. I tried this during one of my first nights in Bangkok and fell in love. To me — it just screams hearty comfort food. Essentially, you choose a meat base (chicken or beef typically) and it’s served with potatoes, peanuts, onions, sometimes peppers, coconut milk, and spices like nutmeg. It’s SUPER rich and heavy — but soooo creamy and cozy. Plan for a nap afterwards!
Khao Soi.
Just as exciting as the actual dish is the fact that our guide showed us a place in Chiang Mai that will sell you a decent sized bowl for only a dollar. It’s a dish native to the north of Thailand, and has a blend of a bunch of different ingredients. Usually, khao soi is made of boneless chicken thighs (so rich, buttery, meat), coconut milk, red curry paste, egg or coconut noodles, onions, lime, turmeric, coriander, and cilantro. Prepare to drool!
Tom Kha Gai.
Soup in billion degree weather in Bangkok in July? OK — maybe it wasn’t the ideal dish to order everywhere, but it was so filling, cheap, and tasty that I honestly had to do it. This one is a combination of creamy, savory, and SPICY. It has a barrage of ingredients that I won’t entirely list here, but some of the more unique and important ones are fish sauce, lemongrass, mushrooms, chicken, ginger, coconut milk and sugar, and fresh lime juice. The tartness of the lemongrass and lime mixed with the richness of the coconut milk and mushrooms = flavor explosion.
Panang Curry.
Remember that mix of tart and creaminess mixing together in the soup above? This is kind of like that, but in red curry form. The unique ingredient in this one are the dark green kaffir lime leaves. Served over rice this is one filling dish.
Pad Kee Mao (Drunken Noodles.)
Evidently, no one can be entirely sure how drunken noodles got such a name. My favorite theory is that these are a good way to sop up alcohol after being drunk from a long night out. So, let’s go with that. The noodles are way thicker than the noodles found in, let’s say, a ‘pad-thai’ for example. There are any number of sauces that can accompany these, but after a night of excessive drinking in Bangkok — the oilier and greasier — the better!
Som Tam.
If you’re looking for a light meal, or something refreshing to eat during the hotter days in Thailand, this is a GREAT OPTION. Simply put, this dish is very popular and it’s a green papaya salad. Cherry tomatoes, bean sprouts, chopped peanuts, basil, and of course papaya give this dish a tropical and fresh taste on the palate.
Mee Ga Thai.
If a dish has anything to do with coconut, assume I love it. While ingredients vary depending on whose doing the cooking, these are typically either a coconut noodle OR thin noodles made with a coconut gravy. Another consistent ingredient is often chopped meat and I’ve had some version with banana.
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