Panang-style rich beef curry with peanuts
Rich, creamy red Thai curry with beef, lime leaves, and peanuts. The thick, peanut-forward cousin of green curry.
Thai-style green curry with chicken
Rich coconut green curry with chicken, Thai aubergine, and basil. Served with jasmine rice.
Chicken Satay-style grilled skewers with peanut sauce
Grilled chicken skewers marinated in turmeric and coconut, served with rich peanut sauce.
Mango Sticky Rice-style sweet coconut rice with mango
Sweet sticky rice topped with fresh mango slices and drizzled with salted coconut cream. Thai dessert classic.
Massaman-style mild beef curry with peanuts
Rich, mild beef curry with potato, peanuts, and onions in coconut sauce. The sweet, warming end of Thai.
Pad Kra Pao-style Thai basil chicken with fried egg
Stir-fried minced chicken with Thai holy basil, chilli, and garlic, served over rice with crispy fried egg.
Pad See Ew-style wide noodles with chicken
Wide rice noodles stir-fried with chicken, Chinese broccoli, egg, and sweet soy. Comfort-food Thai.
Pad Thai-style stir-fried rice noodles with prawns
Stir-fried rice noodles with prawns, egg, bean sprouts, peanuts, and lime. The Bangkok street-food classic.
Thai-style crispy vegetable spring rolls
Crispy golden spring rolls stuffed with glass noodles, cabbage, carrot, and mushrooms. With sweet chilli dip.
Tom Yum-style hot and sour prawn soup
Hot and sour Thai soup with prawns, mushrooms, lemongrass, galangal, and kaffir lime leaves. The classic.
Frequently asked questions
Common questions about making Thai fakeaway at home.
What is Thai fakeaway food?
Pad thai, green curry, red curry, massaman, tom yum, tom kha, som tum (green papaya salad) and various stir-fries. UK Thai takeaways range from mild coconut-milk curries to spicy salads and soups.
Is Thai food spicy?
It can be, Thai cooking balances four flavours: sweet, sour, salty, spicy. Most dishes can be dialled down by reducing chillies. Green and red curries are typically mild to medium; som tum and tom yum are genuinely hot.
What is the difference between green and red Thai curry?
Both are coconut-milk based. Green curry paste is fresh, green chillies, lemongrass, galangal, kaffir lime, coriander root. Red curry paste uses dried red chillies and is slightly milder. Green is the hotter, fresher, brighter of the two.
Can I make Thai curry paste without a food processor?
Yes, a pestle and mortar is the traditional method and produces a better-textured paste. It takes about 15 minutes of pounding. A small chopper or mezzaluna also works.
What is fish sauce and is there a substitute?
Fish sauce is fermented anchovies in brine, the salt-and-umami backbone of Thai cooking. The closest substitutes are soy sauce (less funky, more salty), Thai thin soy sauce, or vegan fish sauce made from seaweed. None are exact but all work in a pinch.