| Thai name | Thai script | English name | Image | Region | Description |
| Chin hum | จิ๊นฮุ่ม | | | North | It is a slowly stewed meat curry from northern Thailand. This particular version is made with beef. |
| Chuchi pla kaphong | ฉู่ฉี่ปลากะพง | | | Central | A semi-dry red curry with fried Snapper. |
| Chuchi pla thu sot | ฉู่ฉี่ปลาทูสด | | | South | A semi-dry curry made with fresh pla thu. The version in the image was made at a southern Thai restaurant. |
| Kaeng cha-om | แกงชะอม | | | North | A northern Thai curry with cha-om and dried fish. This particular version also contained a mix of different types of mushroom. |
| Kaeng fak sai kai | แกงฟักใส่ไก่ | | | North | A northern Thai curry made with winter melon and chicken. It is also known under the name kaeng fak khio. |
| Kaeng dok salae | แกงดอกสะแล | | | North | A northern Thai curry that is made from the unopened flower buds of the shrub Broussonetia kurzii Corner. These flower buds are available in northern Thailand only from mid-February until late March. |
| Kaeng hangle | แกงฮังเล | | | North | A Burmese influenced curry of stewed meat, peanuts, dried chili peppers and tamarind juice but without coconut milk. Thin strips of fresh ginger are added in before serving. |
| Kaeng het | แกงเห็ด | | | North | A northern Thai curry made with pork and a variety of mushrooms. |
| Kaeng ho | แกงโฮะ | | | North | A Northern Thai dish where one or more types of curry are refried with glass noodles and other ingredients such as kaffir lime leaves, lemongrass, and bamboo shoots. At least one of the curries used in this recipe should be the Northern Thai pork curry called kaeng hangle. |
| Kaeng kari | แกงกะหรี่ | Yellow curry | | | It is a Thai-Muslim dish which is mostly known in the West as "Thai yellow curry". It is of Indian origin and is often made with chicken and potatoes. It can also be made with other meats or seafood. |
| Kaeng khae | แกงแค | | | North | A spicy curry of herbs, vegetables, cha-om leaves, and meat. It does not contain any coconut milk. |
| Kaeng khanun | แกงขนุน | | | North | A northern Thai curry made with boiled whole jackfruit, pork, tomatoes, and chopped chakhan. |
| Kaeng khiao wan | แกงเขียวหวาน | Green curry | | Central | A coconut curry made with fresh green chili peppers and flavored with Thai basil, usually with chicken or fish balls. |
| Kaeng khilek | แกงขี้เหล็ก | | | | This creamy curry has as its main ingredient the leaves and flower buds of the Senna siamea tree. |
| Kaeng khua | แกงคั่ว | | | Central | A type of Thai curry which uses a larger amount of turmeric in the paste than is usually the norm. A popular preparation is with prawns and pineapple. This particular version is called kaeng khua het fang : with straw mushrooms. |
| Kaeng khua mu bai chamuang | แกงคั่วหมูใบชะมวง | | | Central | A thick central Thai curry with pork and the leaves of chamuang or Garcinia cowa, a tree related to the mangosteen. |
| Kaeng kradang | แกงกระด้าง | | | North | A pork curry aspic from northern Thailand which is eaten cold. |
| Kaeng lueang | แกงเหลือง | | | South | A sour spicy curry that does not contain coconut milk and is yellow in color due to the use of turmeric, often with fish and vegetables, such as bamboo shoots as in the version in the photo. In southern Thailand it is called kaeng som but due to it being different from the central Thai kaeng som, it is called kaeng lueang elsewhere. It should not be confused with what is known as "yellow curry" outside of Thailand. |
| Kaeng matsaman | แกงมัสมั่น | Massaman curry | | South | A rich, thick curry containing coconut milk, usually of stewed beef or, as in the image, chicken. This curry contains roasted dried spices that are rarely found in other Thai curries. The name kaeng matsaman means "Muslim curry", with the spices believed to have been brought to Thailand by Muslim traders in the 17th century. |
| Kaeng om | แกงอ่อม | | | North | A spicy Lanna "curry" with meat, and without any coconut milk. The version shown in the photo is with beef. |
| Kaeng pa | แกงป่า | Jungle curry | | North | Traditionally made with wild boar, most often pork or chicken is used nowadays. This curry, as most curries from northern Thailand, does not contain coconut milk. |
| Kaeng phak bung sai pla | แกงผักบุ้งใส่ปลา | | | North | A northern Thai curry made with "morning glory" and catfish. |
| Kaeng phak kat cho kraduk mu | แกงผักกาดจอกระดูกหมู | | | North | A somewhat spicy soup/curry made with cabbage and pork ribs. As is usual with Northern Thai "curries", it does not contain any coconut milk. |
| Kaeng phak lueat | แกงผักเลือด | | | North | A northern Thai curry made with the leaves of the Ficus virens. This version is with pork. |
| Kaeng phak siangda | แกงผักเซียงดา | | | North | A northern Thai curry made with the leaves of the vine Gymnema inodorum and dried fish. In this particular version, snakehead fish is used. |
| Kaeng phak wan pa | แกงผักหวานป่า | | | North | A Northern Thai curry made with the leaves of the woody plant Melientha suavis Pierre, glass noodles, and dried fish. |
| Kaeng phanaeng | แกงพะแนง | Phanaeng curry | | Central | A so-called dry, Indian influenced coconut curry with beef, chicken, pork or seafood such as soft shell crab. |
| Kaeng phet | แกงเผ็ด | Red curry | | Central | A spicy red curry made with dried chili peppers, containing coconut milk. It can be made with different meats, seafood or tofu, in combination with eggplant, and sometimes other vegetables. Fresh green peppercorns and Thai basil are often added to enhance the flavor. |
| Kaeng phet pet yang | แกงเผ็ดเป็ดย่าง | Red curry with roast duck | | Central | Red curry with roast duck is the quintessential mix of the Thai and Chinese cuisines. This dish often also contains grapes and/or pineapple. |
| Kaeng pli | แกงปลี | | | North | A northern Thai curry made with chopped banana flower and pork. |
| Kaeng som | แกงส้ม | | | Central | A hot and sour Thai curry/soup made with tamarind paste and fish. Kaeng som cha-om thot is a version of the dish which features deep-fried cha-om as one of its ingredients. |
| Kaeng tai pla | แกงไตปลา | | | South | A thick, spicy vegetable curry made with turmeric, a sauce made from fish innards, and shrimp paste, containing roasted fish, bamboo shoots, and eggplant. |
| Kaeng thepho | แกงเทโพ | | | Central | One of the dishes mentioned in the poem of King Rama II on Thai dishes, it is a central Thai curry originally made with the fatty belly part of the Pangasius Larnaudii but now more often belly pork is used as is the case with the version shown in the photo. The other main ingredient in this curry is phak bung Chin. |
| Kaeng tun | แกงตูน | | | | A northern Thai curry made with the stalks of the Colocasia gigantea and catfish. Colocasia gigantea is called tun in the northern Thai language and khun in standard Thai. |
| Kaeng yot maphrao on sai kai | แกงยอดมะพร้าวอ่อนใส่ไก่ | | | North | A northern Thai curry made with "coconut heart" and chicken. The taste of "coconut heart" is similar to bamboo shoots but much sweeter. |
| Kaeng yuak | แกงหยวก | | | North | A northern Thai curry made with the tender core of the trunk of the banana plant. |
| Khua kling | คั่วกลิ้ง | | | South | A very spicy, dry fried curry made with chopped meat served with a large amount of shredded fresh kaffir lime leaves. |
| Khua kraduk | คั่วกระดูกหมู | | | South | A very spicy and, for Thai standards, "dry" curry with pork ribs and it is a Southern Thai speciality. |
| Yam chin kai | ยำจิ๊นไก่ | | | North | A curry dish from Northern Thailand containing chicken. The version in the image also contains sliced banana flower. |
| Kaeng ranchuan | แกงรัญจวน | | | Central | Kaeng ranchuan is a beef curry and fermented shrimp paste chili sauce, similar to tom yam. It was created by chef in royal households from the leftovers and turned in new dish by combining pieces of meat and leftover sauce especially nam phrik kapi. The most popular of all dip is nam phrik kapi, a very delicious sauce of Thailand because this sauce can be eaten with everything. Many Thai chefs reformed kaeng ranchuan to restaurants after it was mentioned by culinary authority ML Nueang Ninrat, in a memoir explaining her life during the reign of King Rama V and VI. The people misunderstand about the origin and preparation of kaeng ranchuan because of famous TV series that do the wrong method of this dish and make people remember that this is the real kaeng ranchuan preparation method. So, the real kaeng ranchuan is in ML Ninrat book "Life in the Palace" she tells how her grandmother, the princess Sabai Ninrat created this dish. At the end of dinner there was leftovers so she asked her assistant to separate the meat from chili and basil. Then, she mixed it into a broth and added leftover of Nam prhrik kapi, so this is called the real kaeng ranchuan. |
| Thai name | Thai script | English name | Image | Region | Description |
| Khao yam | ข้าวยำ | | | South | A type of Thai rice salad. Here it is shown unmixed, as served at a southern Thai eatery in Korat. This particular version used pomelo, bean sprouts, lime leaves, and toasted coconut flakes, and dried shrimp flakes with the rice. |
| Koi pla | ก้อยปลา | | | Northeast | Minced or finely chopped raw fish in spicy salad dressing. It is a popular raw fish dish in Isan and a common source of infection with Opisthorchis viverrini. |
| Kung chae nampla | กุ้งแช่น้ำปลา | | | | A Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with sliced bitter gourd, mint, and a spicy sauce made with raw garlic, chillies, lime juice, sugar, and fresh cilantro/coriander. |
| Kung ten | กุ้งเต้น | Dancing shrimp | | Northeast | A yam-style salad made with raw, and often still alive and "dancing", freshwater shrimp. Shrimp of the species Macrobrachium lanchesteri are often used. |
| Lap Isan | ลาบอีสาน | Larb | | Northeast | Northeastern style lap is a spicy and sour salad of minced raw or cooked meat, shallots or onions, lime juice, fish sauce, chillies, ground roasted rice and mint. |
| Lap Lanna | ลาบล้านนา | | | North | Northern Thai lap is completely different from lap from northeastern Thailand. Northern Thai lap is made by mixing raw or cooked minced meat with an elaborate mix of dry spices and herbs. The northern Thai lap does not contain lime juice or fish sauce. The version in the image is lap khua, meaning that the meat has been fried. |
| Lap nuea dip | ลาบเนื้อดิบ | | | North | A northern Thai lap-style salad of sliced raw beef and ground, dried spices. |
| Mu nam tok | หมูน้ำตก | | | Northeast | A very spicy salad made with pork and somewhat identical to lap, except that the meat is cut into thin strips rather than minced. |
| Naem khluk | แหนมคลุก | | | | Naem sausage is mixed with boiled rice and then deep-fried. The salad is made by crumbling the deep-fried balls and mixing in sliced shallots, dried chillies, fish sauce and lime juice. It is served with raw vegetables and herbs. |
| Nuea yang nam tok | เนื้อย่างน้ำตก | | | Northeast | With a similar "dressing" as larb, this dish is made with sliced grilled beef. "Nam tok" means "waterfall" in Thai and it is thought that the meat juices should run out from the meat like a waterfall. |
| Phla kung | พล่ากุ้ง | | | | A spicy salad of prawns, sliced lemongrass, culantro and/or other herbs, and shallots, with a dressing of lime juice, sweet chilli paste, fish sauce, pounded garlic and bird's eye chili. The version shown in the image also contained minced pork. |
| Phla mu | พล่าหมู | | | | A spicy salad of sliced grilled pork, sliced lemongrass, mint, culantro and shallots, with a dressing of lime juice, sweet chilli paste, fish sauce, pounded garlic and bird's eye chili. |
| Phla nuea makhuea on | พล่าเนื้อมะเขืออ่อน | | | | A Thai salad made with medium rare beef and Thai aubergines. The sliced, raw eggplants are mixed in with the warm beef to soften them. This particular version of the salad was served with a nam tok-style dressing. |
| Sa nuea | ส้าเนื้อ | | | North | A northern Thai speciality, made with blanched medium rare, thinly sliced beef. Other ingredients for this dish are the elaborate phrik lap Lanna spices-and-chilli mix, onions, some broth, and fresh herbs. |
| Sa nuea sadung | ส้าเนื้อสะดุ้ง | | | North | A northern Thai speciality, made with sauteed medium rare, thinly sliced beef. Other ingredients for this dish are the elaborate phrik lap Lanna spices-and-chilli mix, onions, some broth, and fresh herbs such as kraphao or phak phai although this particular version was made using saranae. This particular version also contained nam phia, the partially digested contents from the first of the four stomachs of cattle, for added flavour. |
| Som tam khai khem | ส้มตำไข่เค็ม | | | | A variation of the standard papaya som tam with salted eggs. |
| Som tam pla ra | ส้มตำปลาร้า | | | Northeast | Regarded as the original som tam, this version of green papaya salad contains pla ra, and very often also brined rice paddy crabs, and makok besides the usual ingredients for som tam. It does not however contain peanuts. It is also known as som tam Lao or, for short, as just tam Lao after the Lao people of Laos and of the Isan region of Thailand. |
| Som tam pu | ส้มตำปู | | | | Green papaya salad with brined rice paddy crabs. |
| Som tam Thai | ส้มตำไทย | Thai papaya salad | | Central | Som tam Thai with peanuts, dried shrimp and palm sugar, is the central Thai variant of green papaya salad. |
| Tam khanun | ตำขนุน | | | North | A spicy Northern Thai salad made with boiled green whole jackfruit which has been mashed with a mortar and pestle, and minced pork. It is normally eaten with sticky rice and with khaep mu. |
| Tam makhuea | ตำมะเขือ | | | North | Chopped and then pounded grilled long green eggplant, grilled green chili peppers, raw garlic and salt put in a banana leaf package mixed together with hard-boiled egg. It's a speciality of Northern Thailand where it is traditionally eaten with sticky rice. |
| Tam mamuang | ตำมะม่วง | | | | A som tam style salad with tangy unripe mango "au Julienne" as its main ingredient. The version in the image contains pla haeng thot, deep-fried sun-dried anchovies. |
| Tam maphrao on sen mi krop | ตำมะพร้าวอ่อนเส้นหมี่กรอบ | | | | A som tam style salad made with the meat of a young coconut and served with crispy deep-fried thin Chinese rice noodles. |
| Tam mu yo | ตำหมูยอ | | | | A spicy Thai salad made with mu yo, a Thai pork sausage which is often also described in Thailand as "Vietnamese sausage". The dressing is somewhat similar to that of som tam. |
| Tam phonlamai ruam | ตำผลไม้รวม | | | | The fruits used in this particular salad show the fusion aspect of Thai cuisine, as it incorporates "modern" fruit such as apples and grapes besides traditional fruit such as pineapple and guava. The dressing is made with pounded garlic, sugar, chili peppers, dried shrimp, lime juice and fish sauce, and is similar to that of som tam. |
| Tam som-o nam pu | ตำส้มโอน้ำปู | | | North | It is a spicy pomelo salad which uses crab extract as a flavouring. This black sauce is achieved by pounding pu na to a pulp, straining the juices which are then boiled and reduced until the sauce becomes as thick as molasses. |
| Yam bai cha | ยำใบชา | | | | A spicy Thai salad made with young, fresh tea leaves. |
| Yam hu mu | ยำหูหมู | | | | It is a salad made with thinly sliced, boiled pig's ears, the version in the image also contained fresh mint, lime juice, shallots, lemon grass, fish sauce and sugar. |
| Yam hua pli thot | ยำหัวปลีทอด | | | | A spicy Thai yam-style salad with deep-fried slices of banana blossom as its main ingredient. |
| Yam hoi khraeng | ยำหอยแครง | | | | A spicy Thai salad made with blood cockles. |
| Yam khai dao | ยำไข่ดาว | | | | A spicy Thai salad made with fried egg. |
| Yam khamin khao kung | ยำขมิ้นขาวกุ้ง | | | | A spicy Thai salad made with finely sliced "white curcuma", shredded coconut, cooked prawns, sliced shallots, dried chillies, fresh green bird's eye chili peppers, roasted cashew nuts, and crispy fried onion rings. |
| Yam kun chiang | ยำกุนเชียง | | | | A Thai salad made with a sweet dried pork sausage called kun chiang. This sausage is of Chinese origin. This dish is often eaten with plain rice congee. |
| Yam mu krop | ยำหมูกรอบ | | | | A Thai salad made with crispy belly pork. |
| Yam mu yo | ยำหมูยอ | | | | A spicy yam-style Thai salad with mu yo. |
| Yam mu yo thot khai dao | ยำหมูยอทอดไข่ดาว | | | | A spicy Thai salad made with crispy fried mu yo and khai dao. |
| Yam naem sot | ยำแหนมสด | | | | A Thai salad containing sausage made from fermented raw pork and sticky rice. |
| Yam naem khao khot | ยำแหนมข้าวทอด | Thai croquette salad | | | A Thai salad made of crumbled, crispy-fried curried rice balls, fermented pork sausage, shallots, green chili peppers or dried chili flakes, peanuts, lime juice, fish sauce, and onion. |
| Yam no mai | ยำหน่อไม้ | | | North | A Northern Thai salad made with strips of boiled bamboo shoots, shallots, herbs, fish sauce, lime juice, and chili peppers. |
| Yam no mai sai nam pu | ยำหน่อไม้ใส่น้ำปู | | | North | A northern Thai salad made with boiled bamboo shoots and a thick paste made from the rice paddy crabs. |
| Yam nuea yang | ยำเนื้อย่าง | Thai grilled beef salad | | | A spicy salad of grilled beef, shallots, and Thai celery or spearmint. |
| Yam phak khut | ยำผักกูด | | | | A salad of edible fern shoots and pork. |
| Yam pla duk fu | ยำปลาดุกฟู | "Exploded" catfish salad | | | Crispy fried shredded pla duk served with a spicy and tangy green mango salad. |
| Yam pla khem | ยำปลาเค็ม | | | | A Thai salad made with fried sun-dried salted fish. |
| Yam pla salit | ยำปลาสลิด | | | | A Thai salad made with deep-fried, sun-dried snakeskin gourami.. |
| Yam pla thu | ยำปลาทู | | | | Made with short mackerel. |
| Yam sanat | ยำสะนัด | | | North | A northern Thai salad of roughly chopped, blanched vegetables that are then refried with a chilli paste. It is served here together with northern Thai pork cracklings and deep-fried, sun-dried chili peppers. |
| Yam som-o | ยำส้มโอ | | | | A salad made with pomelo. The other ingredients are: sliced red bird's eye chili peppers, deep-fried sun-dried anchovies, roasted peanuts, fish sauce and tamarind juice. |
| Yam takhrai kung sot | ยำตะไคร้กุ้งสด | | | | A spicy "yam-style" salad with finely sliced raw lemongrass and prawns. |
| Yam thale | ยำทะเล | | | | A spicy salad with mixed seafood, shallots, lime juice, fish sauce and Thai celery. |
| Yam thua phu | ยำถั่วพู | | | | A Thai salad with winged beans, salted eggs, toasted coconut, shallots, fish sauce, lime juice and chillies. The version in this image also contains squid. |
| Yam wun sen | ยำวุ้นเส้น | Thai glass noodle salad | | | A spicy salad with glass noodles, minced chicken or pork and often either mixed seafood, squid or prawns. Cloud ear fungus also often features in this dish. |
| Thai name | Thai script | English name | Image | Region | Description |
| Nam chim chaeo | น้ำจิ้มแจ่ว | | | Northeast | It is a sticky, sweet and spicy dipping sauce made with dried chili peppers, fish sauce, palm sugar, lime juice, and coarsely roasted sticky rice. Often served as a dip with mu yang. |
| Nam chim kai | น้ำจิ้มไก่ | Chicken chili sauce | | | A very common all-round chili dipping sauce with the consistency of a thick syrup, it is medium spicy and very sweet. Often used as a dipping sauce for grilled chicken, it can also be used as a generic chili sauce for other dishes. It forms the base of a few other types of nam chim, such as nam chim thot man pla. |
| Nam chim paesa | น้ำจิ้มแป๊ะซะ | | | Northeast | A spicy dipping sauce eaten with steamed fish wrapped in raw lettuce or cabbage. |
| Nam chim sate | น้ำจิ้มสะเต๊ะ | Peanut sauce | | | A peanut sauce which is normally served with satay. |
| Nam phrik i-ke | น้ำพริกอีเก๋ | | | North | A northern Thai chili paste made with chili peppers, sliced aubergine, pork rinds, and fermented shrimp paste. |
| Nam phrik kapi | น้ำพริกกะปิ | | | | A pungent chili dip made with shrimp paste, pounded dried shrimp, bird's eye chili peppers, garlic, lime juice, fish sauce, palm sugar, and optionally, pea sized aubergines; most often eaten as part of the dish called Nam phrik pla thu. |
| Nam phrik kha | น้ำพริกข่า | | | North | A Northern Thai fried chili paste containing galangal. It is often eaten, as seen here, with steamed het nang fa. |
| Nam phrik khaep mu | น้ำพริกแคบหมู | | | North | A northern Thai chilli paste of mashed grilled green chili peppers, deep-fried pork rinds, fresh garlic, and salt. |
| Nam phrik long ruea | น้ำพริกลงเรือ | | | Central | The name means "chili paste for in a boat" as it was often eaten while travelling the rivers of Thailand by boat. A sweet, savoury and spicy chili dip, it is served together with fresh vegetables, salted egg and sweet pork. This version also included khamin khao and the slightly sour and bitter leaves of makok |
| Nam phrik num | น้ำพริกหนุ่ม | | | North | A paste of pounded roasted large green chili peppers, roasted shallots, roasted garlic, coriander leaves, lime juice, and fish sauce that is eaten with steamed and raw vegetables, khaep mu, and sticky rice. |
| Nam phrik ong | น้ำพริกอ่อง | | | North | Resembling a thick Bolognese sauce, it is made with dried chili peppers, minced pork, and tomato that is eaten with steamed vegetables, raw vegetables, and sticky rice. |
| Nam phrik phao | น้ำพริกเผา | Chilli jam | | | A sweet roasted chili paste, often used as an ingredient in Tom yam or when frying meat or seafood, and also popular as a spicy "jam" on bread or toasted bread. |
| Nam phrik pla chi | น้ำพริกปลาจี่ | | | North | A chili paste made with grilled fish, roasted chili peppers, roasted shallots, and roasted garlic, lemongrass, and shrimp paste. It is normally served with both steamed and raw vegetables and/or other leaves. |
| Phrik nam pla | น้ำปลาพริก | | | | Colloquially called phrik nam pla, it is a standard sauce served with every Thai buffet style meal, fried rice or fried noodles, and used as a kind of "salt". It is made by mixing fish sauce with some lime juice, chopped bird's eye chili peppers, and often also sliced garlic. |
| Pu ong | ปูอ่อง or อ่องปู | | | North | A northern Thai speciality that is eaten as a pungent dipping sauce for sticky rice. It is made by collecting the "fat" of rice field crabs and grilling this inside the crab shell. |
| Sot Si Racha | ซอสศรีราชา | Sriracha sauce | | | It is a hot sauce made from sun-ripened chili peppers, vinegar, garlic, sugar, and salt. It is commonly known in Thailand as sot Si Racha, but also as nam chim Si Racha or nam phrik Si Racha. The name is derived from the seaside town of Si Racha. |
