Authentic Thai Cuisine | Amazing Balance of Sweet, Sour, Bitter & Salty - Mystery Flavours

Thai cuisine is known for its balanced flavors—sweet, sour, bitter, and salty—enriched with fragrant spices. Various cultures, including India, China, and Portugal, have influenced it. Thailand's robust Buddhist society has also influenced its culinary traditions and enriched it with fragrant spices. Authentic Thai Cuisine.

Thai Recipes

Enjoying Thai cuisine is like taking a savoury and fragrant journey through Thailand's various regions.

RECIPE: Pad Thai (Stir-Fried Rice Noodles) Amazing Balance of Sweet, Sour, Bitter & Salty

Ingredients

• 200g rice noodles (flat, dried)

• 2 tablespoons tamarind paste

• 1 tablespoon fish sauce

• 1 tablespoon palm sugar (or brown sugar)

• 100g firm tofu, diced

• 100g prawns or chicken (optional)

• 2 eggs, lightly beaten

• 2 garlic cloves, minced

• 50g bean sprouts

• 2 spring onions, sliced

• 1 tablespoons dried shrimp (optional)

• 2 tablespoons crushed peanuts

• Lime wedges and chilli flakes (to serve)

• 2 tablespoons vegetable oil

Directions

• Soak the rice noodles in warm water for 15–20 minutes until smooth, then drain.

• Blend tamarind paste, fish sauce, and sugar in a bowl to make the sauce.

• Heat oil in a wok, fry garlic until aromatic, then add tofu, prawns, or chicken. Cook until done.

• Push ingredients aside, pour in beaten eggs, and scramble.

• Add drained noodles and sauce. Toss well for 2–3 minutes.

• Stir in bean sprouts and spring onions.

• Serve with crushed peanuts, lime wedges, and chilli flakes.

RECIPE: Thailand’s popular Hot and sour prawn soup, "Tom Tum Goong."

Ingredients

Directions

• 500ml chicken or prawn stock

• 200g prawns (shelled, with heads for extra flavour)

• 2 stalks lemongrass, bruised and cut into 5cm pieces

• 3 kaffir lime leaves, torn

• 3 slices galangal (or ginger if unavailable)

• 2–3 Thai bird's eye chillies, crushed

• 200g mushrooms (straw or oyster)

• 2 tablespoons fish sauce

• 1 tablespoon lime juice

• 1 tablespoon sugar

• 1 small tomato, quartered

• Fresh coriander (to garnish)

• Bring stock to a boil; add lemongrass, lime leaves, galangal, and chillies. Simmer for 5 minutes.

• Add mushrooms and prawns, and cook until prawns turn pink (2–3 minutes).

• Stir in fish sauce, and sugar. Adjust seasoning.

RECIPE: Thai Green Curry with chicken and eggplant, known as Gaeng Keow Wan, is spicy & Rich.

Ingredients

Directions

• 400ml coconut milk

• 2 tablespoons green curry paste

• 300g chicken (or beef/aubergine for veg)

• 1 aubergine, sliced (optional)

• 4 kaffir lime leaves

• 1 tablespoon fish sauce)

• 1 tablespoon palm sugar

• 1 handful of Thai basil leaves

• 2 red chillies, sliced (for garnish)

• 1 tablespoon vegetable oil

• Warm the oil in a pan and fry the curry paste until fragrant, about 1–2 minutes

• Add half the coconut milk and steam until the oil splits.

• Add chicken and cook until it changes color.

• Pour in other gradients, such as coconut milk, lime leaves, fish sauce, and sugar. Steam for 10 minutes

• Add aubergine (the purple egg-shaped fruit of a tropical Old World plant eaten as a vegetable) and cook until tender.

• Stir in basil and chillies. Serve with jasmine rice.

Health Benifits

RECIPE: Spicy Thai tamarind sauce, tangy, sweet, and spicy, great with grilled meats, spring rolls, or seafood.

Ingredients (1 Cup)

Directions

• 3 tablespoons tamarind paste (or 50g fresh tamarind pulp soaked in warm water & strained)

• 2 tablespoons fish sauce (or soy sauce for vegan option)

• 2 tablespoons palm sugar (or brown sugar)

• 1 garlic clove, minced

• 2–3 Thai bird's eye chillies, finely chopped (adjust for spice level)

• 1 tablespoon lime juice

• 2 tablespoons water (to thin if needed)

• 1 tablespoon roasted chili flakes (optional, for extra heat

• 1 tablespoon crushed peanuts (garnish, optional)

• In a small bowl, mix the base, tamarind paste, fish sauce, and palm sugar. Stir until the sugar liquefies.

• Add heat & aroma; mix in minced garlic, chopped chilies, and lime juice.

• Revise the thickness; if the sauce is too thick, add water (1 tablespoon at a time).

• Taste and balance: Add more sugar if you want it sweeter. I like tang, so I add extra lime or tamarind.

• Before Serving, Garnish with crushed peanuts or chili flakes. It is always best served fresh with grilled chicken (Gai Yang), fried fish, or fresh spring rolls!

RECIPE: Massaman (Thai Muslim Curry) blends with warming spices and cardamom with creamy coconut milk.

Ingredients

Directions

• 400ml coconut milk

• 3 tablespoons Massaman curry paste

• 500g beef (or chicken), cubed

• 2 potatoes, quartered

• 1 onion, sliced

• 3 cardamom pods

• 1 cinnamon stick

• 2 tablespoons fish sauce

• 1 tablespoon tamarind paste

• 1 tablespoon palm sugar

• 50g roasted peanuts

• Steam half the coconut milk in a pot until crystallized.

• Add curry paste and mix for 2 minutes.

• Add beef, cardamom, and cinnamon. Cook until meat turns brown.

• Pour in coconut milk, fish sauce, tamarind, and sugar. Steam for 1 hour.

• Add potatoes and onion and cook until tender (20–30 mins).

• Stir in peanuts. Serve with rice.

This Pad Thai recipe is the Taste of Thai for every home. With the slippery noodles, signature sweet-savoury flavour, a sprinkle of peanuts, and lime tang, this is a Thai food favourite for a good reason!

Health Benifits

Health Benifits

The root of Tom Yum soup is indistinct, but it is widely considered to have formed in central Thailand. The famous soup option was traditionally made with freshwater shrimp, which are abundant in central Thailand's rivers and streams. With time, the soup began, including other ingredients like lemongrass, galangal, kaffir lime leaves, and chilli peppers.

✅ Rich in antioxidants (lemongrass & galangal fight inflammation).

✅ Aids digestion (kaffir lime leaves stimulate gut health).

✅ Low in calories (clear broth vs. creamy curries).

✅ Boosts metabolism (chillies’ capsaicin burns calories).

✅ High in protein (prawns support muscle repair).

✅ Rich in antioxidants (tamarind fights cell damage)

✅ Aids digestion (rice noodles are gut-friendly)

✅ Low in saturated fat (stir-fried with minimal oil)

✅ Boosts metabolism (chili heat activates fat burning)

✅ Protein-packed (eggs & tofu/shrimp build muscle)

✅ Rich in antioxidants (green chilies & basil fight inflammation)

✅ Aids digestion (coconut milk soothes the gut)

✅ Healthy fats (coconut milk provides MCTs)

✅ Boosts metabolism (chilies' capsaicin increases calorie burn)

✅ Protein-rich (chicken/tofu supports muscle health)

This creamy, emerald-hued dish is formed in royal kitchens, where cooks combine green chilies, lemongrass, and coconut milk into perfect balance. Soft yet elaborate, it crossed from palace tables to bustling streets, evolving Thailand's precious convenience food. Every spoonful is a tale of fresh herbs, gentle spice, and the Thai art of balance.

This spicy sauce was born in Central Thailand, with perfect balancing flavors. It is a tropical fruit that lends its sweet-tart punch, including fiery chilies and fish sauce. It was traditionally valued as a digestive aid. Today, it stays a nail in Thai kitchens.

Health Benifits

✅ Rich in antioxidants (tamarind fights inflammation)

✅ Aids digestion (tamarind stimulates bile production)

✅ Low in calories (great alternative to creamy sauces)

✅ Boosts metabolism (thanks to chilies' capsaicin)

This recipe was founded in the 17th century, with Persian influences. Massaman curry blends warming spices like cinnamon and cardamom with creamy coconut milk. This mild, fragrant dish, often called "Muslim curry," became a Thai comfort food.

Health Benifits

✅ Rich in antioxidants (spices fight inflammation)

✅ Aids digestion (coconut milk & cumin soothe gut)

✅ Heart-healthy fats (coconut MCTs support brain function)

✅ Metabolism booster (spices gently raise calorie burn)

✅ Protein-packed (tender beef/chickpeas build strength)