Medium-Spicy Thai Dishes

Heat 3/5 · 100–250 THB

Chu Chi is a thick, dry-style red curry cooked with very little liquid, creating an intensely reduced sauce that clings to prawns or fish — garnished with kaffir lime leaves and red chilli.

Heat 3/5 · 70–140 THB

Gaeng Som Pla is the fish version of Thailand's sour curry — fragrant broth sharpened with tamarind, loaded with vegetables, and always made without coconut milk for a clean, bright flavour.

Heat 3/5 · vegetarian option · 60–150 THB

Green Curry (Gaeng Keow Wan) is arguably the most vibrant of Thailand's curries, made with a fresh paste of green chillis, lemongrass, and basil simmered in rich coconut milk. Despite the name, it's not sweet — it's the hottest of the Thai curries.

Heat 3/5 · 50–90 THB

Kuay Teow Tom Yum is a hot and sour noodle soup combining the aromatic broth of tom yum with rice noodles — intensely fragrant with lemongrass, kaffir lime, and galangal.

Heat 3/5 · 60–100 THB

Larb is a minced meat salad from Isaan and Laos, dressed with toasted rice powder, lime, fish sauce, and plenty of dried chilli. It's eaten warm, served with sticky rice, and is one of the most flavourful dishes in northern and northeastern Thai cuisine.

Heat 3/5 · 80–150 THB

Nam Tok Moo is a waterfall pork salad — grilled pork sliced and tossed with toasted rice powder, shallots, spring onion, mint, lime juice, fish sauce, and chilli. Named for the dripping juices of grilled meat. A key Isaan dish.

Heat 3/5 · vegetarian option · 50–80 THB

Pad Kra Pao — stir-fried meat with holy basil — is the dish Thais eat for a quick, satisfying lunch. Fiery, fragrant, and always served over rice with a fried egg on top, it's the ultimate Thai comfort food.

Heat 3/5 · vegetarian option · 50–100 THB

Pad Prik King is a dry stir-fry made with red curry paste, long beans, and your choice of protein — most commonly pork or tofu. Unlike coconut-based curries, this dish is intense, fragrant, and assertively spiced without richness.

Heat 3/5 · 150–350 THB

Po Tak is a Thai spicy mixed seafood soup — similar to tom yum but with an even more complex broth featuring roasted chilli paste and a wide variety of seafood, including clams, prawns, and fish.

Heat 3/5 · vegetarian option · 70–150 THB

Red Curry (Gaeng Daeng) is a rich, aromatic curry made from dried red chilli paste simmered in coconut milk with your choice of protein and vegetables. It balances heat and sweetness with a deep, complex flavour profile.

Heat 3/5 · 60–130 THB

Gaeng Som is a sharp, sour, water-based curry without coconut milk — made with tamarind or sour fruits, vegetables, and fish or prawns. It has a bracing, tangy flavour unlike any other Thai curry.

Heat 3/5 · 80–200 THB

Tom Yum Goong is Thailand's most famous hot and sour prawn soup, perfumed with lemongrass, kaffir lime leaves, and galangal. The broth is intensely aromatic and deeply satisfying.

Heat 3/5 · 90–200 THB

Tom Yum Nam Khon is the creamy version of tom yum — the classic hot and sour prawn soup enriched with evaporated milk or coconut milk, creating a richer, less sharp broth than the clear version.

Heat 3/5 · vegetarian option · 70–140 THB

Tom Yum Pak is a fully vegan version of Thailand's famous hot and sour soup — the aromatic lemongrass-galangal-kaffir lime broth made with vegetable stock and loaded with mushrooms and vegetables instead of seafood.

Heat 3/5 · 40–70 THB

Yam Mama is a Thai instant noodle salad — a popular, fun street food where instant Mama noodles are tossed undrained with lime, fish sauce, chilli, minced pork, and fresh herbs into a lively, spicy salad.

Heat 3/5 · 80–160 THB

Yam Neua is a Thai grilled beef salad — sliced beef dressed in a bold lime-fish sauce-chilli dressing with shallots, lemongrass, and fresh mint.

Heat 3/5 · 100–250 THB

Yam Talay is a mixed seafood salad — prawns, squid, and mussels tossed in a fiery lime and chilli dressing with lemongrass, shallots, and fresh herbs.

Heat 3/5 · 60–120 THB

Yam Wun Sen is a spicy glass noodle salad combining cellophane noodles with minced pork, prawns, dried shrimp, celery, and a sharp dressing of lime juice, fish sauce, and chilli. Light, refreshing, and intensely flavoured.