Sticky rice with mango and salted cashews
Thai
Thai food is a balancing act — sweet, salty, sour, and hot all at once, tied together with lime, fish sauce, and chilli. Find coconut curries, stir-fried pad thai, and fragrant tom yum soup with lemongrass. Fast, fresh, and full of coriander — dig in here.
Frequently asked questions
What defines Thai cuisine?
Four flavours in balance at once — sweet, salty, sour, and hot. It's held together by coconut milk, lime, fish sauce, lemongrass, and fresh coriander.
What should I try if I'm new to Thai food?
Start with pad thai or a green coconut curry. They're milder, well balanced, and come together in minutes in a single pan.
What's the difference between red, green, and yellow curry?
The paste. Green, from fresh green chillies, is usually the hottest; red, from dried chillies, is bold and medium-hot; yellow, with turmeric, is the mildest. The method never changes — paste, coconut milk, and whatever you like in it.
Can I cook Thai food with everyday ingredients?
Mostly yes. Coconut milk, fish sauce, and curry paste are in most supermarkets, and fresh coriander and lime are easy to find. An ordinary frying pan handles the rest.
What can I use instead of fish sauce?
Soy sauce with a squeeze of lime, or light miso paste loosened with water. The flavour is a touch softer, but it still brings that salty depth.