Curries
Creamy, fragrant dishes built around curry paste, coconut milk, herbs, and a balance of heat, sweetness, and salt.
- Green curry
- Massaman curry
- Panang curry
Thai menu guide
Read a Thai menu with confidence
A practical guide to Thailand’s most-loved dishes, menu categories, and regional flavors—so every order feels more delicious.
Explore Thai recipes
Menu categories
Start with the dish style
Stir-fries
Fast, high-heat dishes that pair savory sauces with vegetables, protein, basil, garlic, and fresh chilies.
- Pad kra pao
- Pad see ew
- Cashew chicken
Noodles & rice
Comforting staples that range from wok-charred noodles to fragrant fried rice and rice noodle soups.
- Pad Thai
- Khao soi
- Crab fried rice
Soups & salads
Bright, lively dishes where lime, herbs, chilies, and fish sauce create a refreshing contrast.
- Tom yum
- Som tam
- Larb
Regional specialties
Four regions, many Thai flavors
Central Thailand
Balanced, aromatic cooking with coconut milk, jasmine rice, and familiar classics such as green curry and Pad Thai.
Northern Thailand
Herbal, gently spiced dishes shaped by mountain ingredients—look for khao soi, sai ua sausage, and nam prik dips.
Northeastern Thailand
Bold Isan flavors: grilled meats, sticky rice, toasted rice powder, lime, chilies, and fermented notes.
Southern Thailand
Intense heat and deep spice, often with turmeric, seafood, coconut, and rich curry pastes.
Ordering guide
How to build a great Thai meal
Choose a shared curry or stir-fry
Pick one rich or savory main dish for the table.
Add something bright
Balance the meal with a soup or salad featuring lime and fresh herbs.
Include rice or noodles
Jasmine rice, sticky rice, or noodles help carry every sauce and flavor.
Ask about heat
Thai spice levels vary. Start mild or medium, then add chili to taste.