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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":497,"pronunciation":524,"substitutions":525,"slug":538,"title":539,"shortTitle":540,"nativeName":541,"romanized":542,"countrySlug":543,"region":544,"baseServings":460,"prepMinutes":545,"cookMinutes":546,"difficulty":547,"course":548,"diet":550,"mainIngredients":553,"images":554,"keywords":564,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":538,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"The Thai name kaeng khiao wan is usually explained as describing the curry's appealing pale-green color — \"wan\" (sweet) used the way English uses \"sweet-looking\" — not its taste. A proper green curry is actually the hottest of the classic Thai coconut curries, seasoned salty-first with only background sweetness from palm sugar.","Why is it called \"sweet green curry\" if it isn't sweet?",{"answer":398,"question":399},"Yes — many Thai home cooks buy paste from market vendors or supermarkets rather than pounding their own daily. The quality move is choosing a Thai-made brand (Maesri, Mae Ploy, Aroy-D) and frying the paste properly in thick coconut cream until the oil separates, which wakes up its aromatics. That technique matters more than who pounded the paste.","Is store-bought green curry paste acceptable?",{"answer":401,"question":402},"As served in Thailand, genuinely hot — it is built on fresh green bird's eye chiles and is typically the fieriest of the standard coconut curries. Made at home from store-bought paste, heat depends heavily on the brand: Mae Ploy runs hot, Maesri medium. Start with less paste and add more next time; you cannot take chile out of a finished curry.","How spicy is Thai green curry?",{"answer":404,"question":405},"Cracking means simmering thick coconut cream until its water evaporates and the oil separates out, leaving a bubbling, oily base. Frying the curry paste in that oil blooms its aromatics the way frying spices does in Indian cooking. Skipping it and just boiling paste in coconut milk produces the thin, flat curry many home cooks are disappointed by.","What is \"cracking\" coconut cream and why does it matter?",{"answer":407,"question":408},"As written here, yes: coconut milk contains no dairy, and the sauce is seasoned with fish sauce, which is naturally gluten-free. If you use store-bought paste, scan the label — reputable Thai brands are typically just chiles, aromatics and shrimp paste, but formulations vary, so a quick ingredient check is worthwhile for celiac-level sensitivity.","Is green curry gluten-free and dairy-free?",[410,411,412,413,414,415],"Buy Thai-made curry paste (Maesri, Mae Ploy and Aroy-D are widely available) — the small cans and tubs from Thailand are noticeably more potent than Western supermarket-brand jars.","Do not shake the coconut milk cans. You want the thick cream from the top for frying the paste, and the thin milk underneath for the sauce.","Fry the paste until the oil visibly separates and stains green around the edges and the raw smell turns rounded and fragrant — under-fried paste is the number one cause of flat curry.","Season in this order: fish sauce for salt, then palm sugar to round it. The finished sauce should land salty-hot with sweetness in the background, not the reverse.","Tear the makrut lime leaves and remove the center stem before adding — torn leaves release far more aroma.","Add the basil off the heat. Thirty seconds of simmering turns it black and slick.","🍛","Green curry is the fieriest of Thailand's classic coconut curries — a sauce of fresh green chiles, lemongrass, galangal and shrimp paste, mellowed by coconut milk and perfumed at the last moment with thai basil and makrut lime leaves. Done right it tastes hot, herbal, salty and gently sweet all at once, with a sheen of green-tinted coconut oil on the surface. This version is honest about the home kitchen: it starts from a good store-bought paste — which is what many Thai home cooks use too — and doctors it with fresh aromatics, then leans on the technique that actually matters: frying the paste in cracked coconut cream until your kitchen smells like a curry shop.","Kaeng khiao wan translates as \"sweet green curry\", and the name is the first thing to get straight: most Thai cooks will tell you the \"sweet\" refers to the pleasant, pale-green color of the sauce — the way English speakers might say \"sweet-looking\" — rather than a promise of sugar. It is, in fact, usually the hottest of the standard coconut curries, built on fresh green bird's eye chiles where red curry uses dried red ones.\n\nBy Thai standards it is a young dish. Coconut-milk curries belong to the central plains, where coconut palms are abundant and where the royal and Bangkok kitchens refined curry-making into a precise craft, and green curry in its recognizable form appears in Thai cookbooks only in the early twentieth century, during the late Rattanakosin period. The deeper roots are older: the technique of pounding wet aromatic pastes — chiles, galangal, lemongrass, garlic, shallots, shrimp paste — in a stone mortar is the foundation of the whole curry family, with the chiles themselves arriving from the Americas via trade centuries earlier.\n\nThe canonical pairing is chicken or beef with small, bitter Thai eggplants and makrut lime, the sauce loose enough to flood a plate of jasmine rice — Thai curries are closer to soups than to the thick gravies of Indian cooking. A beloved Bangkok variation ladles it over fresh rice noodles (khanom chin) instead. In Thailand the paste question is settled pragmatically: pounding your own is the gold standard and a dying daily practice, and most households buy paste from a trusted market vendor or a supermarket tub. What separates a good green curry from a dull one is less whose hands made the paste than whether the cook fried it properly in coconut cream — the step this recipe refuses to let you skip.","Green curry keeps 3 days refrigerated and, like most curries, tastes deeper on day two; the basil will darken, so fish it out and add fresh leaves when reheating. Reheat gently on the stove without boiling hard, which can split the coconut milk. It freezes acceptably for 2 months — the eggplant softens, but the sauce survives. Cook fresh rice to serve.",[421,422,423,424],"Uses store-bought paste without pretending otherwise, and doctors it with fresh garlic, lime leaf and basil stems so it tastes freshly made.","Teaches the cracked-coconut-cream fry — the single technique that separates fragrant curry from paste soup.","Chicken thighs stay juicy through the simmer where breast would turn stringy.","The sauce is seasoned to the Thai template — salty first, then sweet — with exact tasting checkpoints.",[426,427,428],"Wide heavy pot or deep sauté pan","Wooden spoon or spatula","Sharp knife and cutting board",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},38,62,5,9,36,720,[437],"Steamed jasmine rice — the curry should be loose enough to flood it — with a crisp cucumber salad on the side for cooling contrast.",[439,442,445],{"name":440,"description":441},"Green curry with beef","Thin-sliced beef instead of chicken, a classic pairing — add it later in the simmer so it stays tender.",{"name":443,"description":444},"Khanom chin kaeng khiao wan","The curry ladled over fresh thin rice noodles instead of rice — a beloved market breakfast in central Thailand.",{"name":446,"description":447},"Vegetarian green curry","Firm tofu, bamboo shoots and extra vegetables, with soy sauce replacing fish sauce — check the paste, as traditional ones contain shrimp paste.",[449,455,459,464,470,474,477,481,485,490,492],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},600,"chicken","boneless chicken thighs, in bite-size pieces","g","For the curry",{"qty":456,"name":457,"unit":458,"group":454},800,"coconut milk (two cans, unshaken)","ml",{"qty":460,"name":461,"note":462,"unit":463,"group":454},4,"Thai green curry paste","Maesri, Mae Ploy or Aroy-D; start with 3 tbsp if heat-shy","tbsp",{"qty":465,"ref":466,"name":467,"note":468,"unit":469,"group":454},2,"garlic","garlic, finely chopped","freshens store-bought paste","clove",{"qty":471,"name":472,"note":473,"unit":453,"group":454},250,"Thai eggplants, quartered","or regular eggplant in chunks, or green beans",{"qty":460,"name":475,"unit":476,"group":454},"makrut lime leaves, torn, center stem removed","piece",{"qty":465,"ref":478,"name":479,"unit":463,"group":480},"fish-sauce","fish sauce, plus more to taste","For seasoning",{"qty":482,"name":483,"note":484,"unit":463,"group":480},1,"palm sugar, chopped","or light brown sugar",{"qty":482,"ref":486,"name":487,"unit":488,"group":489},"basil","thai basil leaves (horapha), stems reserved","cup","For finishing",{"qty":482,"name":491,"unit":476,"group":489,"optional":8},"large red chile, sliced diagonally",{"qty":493,"ref":494,"name":495,"unit":453,"group":496},300,"rice","jasmine rice, for serving","For serving",[498,503,507,510,513,517,521],{"tip":499,"text":500,"title":501,"timerSeconds":502},"If your coconut milk refuses to split (some brands are stabilized), just proceed once it is thick and bubbling — the curry will still work.","Spoon the thick cream from the tops of both cans into a wide pot over medium heat. Simmer, stirring, until the water cooks off and the cream turns glossy and starts to sizzle in its own separated oil, 5–8 minutes.","Crack the coconut cream",420,{"text":504,"title":505,"timerSeconds":506},"Add the curry paste, chopped garlic and a few bruised basil stems to the sizzling cream. Fry, stirring and scraping, until the paste darkens slightly, smells rounded and intensely fragrant rather than raw, and the oil around it is stained green, 3–4 minutes.","Fry the paste",210,{"text":508,"title":509},"Add {qty:chicken} of chicken pieces and stir to coat every piece in the fried paste. Cook until the outside of the chicken has fully lost its raw pink color, 2–3 minutes.","Coat the chicken",{"text":511,"title":512},"Pour in the remaining coconut milk, add the torn lime leaves and bring to a gentle simmer — bubbles at the edge, not a rolling boil. Discard the basil stems once the sauce is fragrant.","Build the sauce",{"text":514,"title":515,"timerSeconds":516},"Add the eggplant and simmer uncovered until the chicken is cooked through and the eggplant is tender but not collapsing, 10–12 minutes. The sauce should stay pourable — loose enough to flood rice, thinner than a Western stew.","Simmer with the eggplant",660,{"tip":518,"text":519,"title":520},"Taste with a spoonful of rice, not the sauce alone — the curry is seasoned to be eaten over rice and will taste too intense by itself.","Stir in the fish sauce and palm sugar, then taste against the Thai template: salty first, hot, with sweetness in the background and no raw-paste edge. Adjust with more fish sauce for depth or a little more sugar to round the heat.","Season and taste",{"text":522,"title":523},"Take the pot off the heat and stir in the thai basil leaves until they just wilt and turn glossy. Serve immediately over jasmine rice, topped with sliced red chile.","Finish with basil","geng KEE-ow WAHN",[526,530,534],{"note":527,"swap":528,"original":529},"Both are common in Thailand too. Regular eggplant is softer and less bitter; add it a few minutes earlier so it cooks through.","Regular eggplant in bite-size chunks, or green beans","Thai eggplants (small round or pea eggplants)",{"note":531,"swap":532,"original":533},"Loses the anise note but keeps the fresh-herb lift. Do not simmer either kind.","Italian basil plus a few mint leaves","Thai basil (horapha)",{"note":535,"swap":536,"original":537},"Use marginally less. White sugar works at a pinch but tastes flatter.","Light brown sugar","Palm sugar","thai-green-curry","Thai Green Curry with Chicken (Gaeng Keow Wan)","Thai Green Curry with Chicken","แกงเขียวหวาน","Kaeng khiao wan","thailand","Central Thailand",20,30,"easy",[549],"main",[551,552],"dairy-free","gluten-free",[451,486,478],[555,558,560,562],{"alt":556,"src":557},"Bowl of pale-green Thai curry with chicken, eggplant and thai basil beside jasmine rice","\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero.jpg",{"alt":556,"src":559},"\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero-16x9.jpg",{"alt":556,"src":561},"\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero-1x1.jpg",{"alt":556,"src":563},"\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero-4x3.jpg",[565,543,566,451,567,568,569],"green curry","coconut milk","gaeng keow wan","thai basil","curry paste","2026-08-18","dishroute-kitchen","Thailand's hottest classic coconut curry: chicken and eggplant simmered in green chile paste fried in cracked coconut cream, finished with thai basil, makrut lime leaf and fish sauce.",{"en":574},"\u002Frecipe\u002Fthai-green-curry",{"items":576,"total":582,"page":482,"limit":856,"hasMore":857},[577,610,641,675,707,740,767,793,821,831],{"slug":578,"title":579,"shortTitle":580,"nativeName":581,"countrySlug":543,"baseServings":465,"prepMinutes":432,"cookMinutes":582,"difficulty":547,"course":583,"diet":586,"mainIngredients":588,"images":591,"keywords":601,"publishedAt":609,"updatedAt":609,"authorSlug":571},"khai-jiao","Khai Jiao (Thai Deep-Fried Puffy Omelette over Rice)","Khai Jiao","ไข่เจียว",10,[584,549,585],"breakfast","street-food",[587,551],"pescatarian",[589,478,590],"eggs","jasmine-rice",[592,595,597,599],{"alt":593,"src":594},"Puffed golden Thai omelette with lacy crisp edges sitting on steamed jasmine rice with a stripe of chili sauce","\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-1x1.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-4x3.jpg",[602,603,604,605,606,607,608],"khai jiao","thai omelette","fried egg","fish sauce","street food","thai breakfast","rice plate","2026-08-19",{"slug":611,"title":612,"shortTitle":613,"nativeName":614,"countrySlug":543,"baseServings":460,"prepMinutes":545,"cookMinutes":546,"restMinutes":615,"difficulty":547,"course":616,"diet":618,"mainIngredients":621,"images":625,"keywords":635,"publishedAt":609,"updatedAt":609,"authorSlug":571},"mango-sticky-rice","Khao Niao Mamuang (Thai Mango Sticky Rice)","Khao Niao Mamuang","ข้าวเหนียวมะม่วง",240,[617],"dessert",[619,620,552,551],"vegetarian","vegan",[622,623,624],"sticky-rice","coconut-milk","mango",[626,629,631,633],{"alt":627,"src":628},"Mound of glossy coconut sticky rice beside fanned slices of golden mango, drizzled with coconut sauce and toasted sesame","\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero.jpg",{"alt":627,"src":630},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-1x1.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-4x3.jpg",[636,637,638,566,639,640],"mango sticky rice","khao niao mamuang","thai dessert","glutinous rice","vegan dessert",{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"romanized":646,"countrySlug":543,"region":647,"baseServings":460,"prepMinutes":648,"cookMinutes":649,"difficulty":650,"course":651,"diet":653,"mainIngredients":654,"images":657,"keywords":667,"publishedAt":609,"updatedAt":609,"authorSlug":571},"khao-soi","Khao Soi Gai (Chiang Mai Coconut Curry Noodle Soup)","Khao Soi Gai","ข้าวซอยไก่","Khao soi gai","Chiang Mai",25,40,"medium",[549,652],"soup",[551],[451,478,655,466,656],"lime","onion",[658,661,663,665],{"alt":659,"src":660},"Bowl of golden coconut curry noodle soup with a chicken leg, crisp fried noodle nest, shallots and lime wedge","\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero.jpg",{"alt":659,"src":662},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-16x9.jpg",{"alt":659,"src":664},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-1x1.jpg",{"alt":659,"src":666},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-4x3.jpg",[668,669,670,671,672,673,674],"khao soi","chiang mai","curry noodle soup","northern thai","coconut curry","egg noodles","lanna",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"romanized":680,"countrySlug":543,"region":681,"baseServings":460,"prepMinutes":545,"cookMinutes":682,"difficulty":650,"course":683,"diet":685,"mainIngredients":686,"images":689,"keywords":699,"publishedAt":609,"updatedAt":609,"authorSlug":571},"larb-gai","Larb Gai (Isan Minced Chicken Salad with Toasted Rice)","Larb Gai","ลาบไก่","Laap kai","Isan",15,[549,684],"appetizer",[551,552],[451,655,478,687,494,688],"mint","scallions",[690,693,695,697],{"alt":691,"src":692},"Warm minced chicken salad piled with mint, shallot and scallion, dusted with toasted rice powder, beside sticky rice","\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-1x1.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-4x3.jpg",[700,701,702,703,704,705,706],"larb","laap gai","isan","thai salad","minced chicken","toasted rice powder","lao food",{"slug":708,"title":709,"shortTitle":710,"nativeName":711,"romanized":712,"countrySlug":543,"region":713,"baseServings":460,"prepMinutes":546,"cookMinutes":714,"restMinutes":715,"difficulty":547,"course":716,"diet":718,"mainIngredients":719,"images":723,"keywords":733,"publishedAt":609,"updatedAt":609,"authorSlug":571},"moo-ping","Moo Ping (Thai Grilled Coconut Pork Skewers)","Moo Ping","หมูปิ้ง","Mu ping","Bangkok",12,480,[585,717,549],"snack",[551,552],[720,466,721,478,722],"pork-shoulder","cilantro","black-pepper",[724,727,729,731],{"alt":725,"src":726},"Charred grilled pork skewers glazed dark brown on a street grill, served with a basket of sticky rice","\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-1x1.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-4x3.jpg",[734,735,736,606,737,738,739],"moo ping","thai pork skewers","grilled pork","coconut marinade","bangkok breakfast","sticky rice",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"romanized":745,"countrySlug":543,"region":544,"baseServings":460,"prepMinutes":714,"cookMinutes":746,"difficulty":547,"course":747,"diet":748,"mainIngredients":749,"images":751,"keywords":761,"publishedAt":609,"updatedAt":609,"authorSlug":571},"pad-kra-pao","Pad Kra Pao Moo (Thai Holy Basil Stir-Fry with Fried Egg)","Pad Kra Pao Moo","ผัดกะเพราหมู","Phat kaphrao mu",8,[549,585],[551],[750,486,466,589,494,478],"ground-pork",[752,755,757,759],{"alt":753,"src":754},"Plate of jasmine rice topped with chili-flecked minced pork and holy basil, with a lacy fried egg on top","\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-1x1.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-4x3.jpg",[762,763,764,765,604,606,766],"pad kra pao","holy basil","thai stir-fry","minced pork","quick dinner",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"romanized":772,"countrySlug":543,"region":773,"baseServings":465,"prepMinutes":546,"cookMinutes":582,"difficulty":650,"course":774,"diet":775,"mainIngredients":776,"images":778,"keywords":788,"publishedAt":570,"updatedAt":570,"authorSlug":571},"pad-thai","Pad Thai (Tamarind Rice Noodle Stir-Fry)","Pad Thai","ผัดไทย","Phat thai","Central Thailand \u002F Bangkok",[549,585],[551,552,587],[777,589,478,688],"shrimp",[779,782,784,786],{"alt":780,"src":781},"Plate of pad thai noodles with shrimp, bean sprouts, crushed peanuts and a lime wedge","\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-1x1.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-4x3.jpg",[789,790,543,791,792,606,777],"pad thai","noodles","stir-fry","tamarind",{"slug":794,"title":795,"shortTitle":796,"nativeName":797,"romanized":798,"countrySlug":543,"region":681,"baseServings":460,"prepMinutes":545,"cookMinutes":9,"difficulty":547,"course":799,"diet":801,"mainIngredients":802,"images":805,"keywords":815,"publishedAt":609,"updatedAt":609,"authorSlug":571},"som-tam","Som Tam Thai (Green Papaya Salad Pounded in a Mortar)","Som Tam Thai","ส้มตำไทย","Som tam thai",[684,800],"side",[551,552,587],[655,478,466,803,804],"tomato","dried-shrimp",[806,809,811,813],{"alt":807,"src":808},"Green papaya salad heaped on a plate with cherry tomatoes, long beans, chilies and crushed peanuts beside a clay mortar","\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero.jpg",{"alt":807,"src":810},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-16x9.jpg",{"alt":807,"src":812},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-1x1.jpg",{"alt":807,"src":814},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-4x3.jpg",[816,817,702,703,818,819,820],"som tam","green papaya salad","papaya","mortar and 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