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Provenance · Volume VI

The Thai Canon

Three hundred and thirty entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
3 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
1 IV
The Method
The foundational techniques the cuisine is built on.
127 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
198 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
opening VII
The Table & Service
How the food is served and eaten.
1 VIII
The Thread
Where this canon connects to others.
opening IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume VI · contents
Thai · V The Canonical Dishes

Regional Southern

Seven entries

Southern Thai cooking rests on a paste-and-coconut-milk tradition of exceptional heat and intensity, with a parallel Thai-Muslim current — drawn from Indian and Malay influence — that runs through its rice dishes, flatbreads, and spiced preparations. The relish and the dried fish are foundations; the curries and dry-fried dishes are the canonical forms built upon them.

Pla Haeng Tod — Deep-Fried Dried Fish / ปลาแห้งทอดSouthern ThailandKua Kling — Southern Dry Curry Stir-Fry / คั่วกลิ้งNakhon Si ThammaratPrik Khing Neua — Southern Dry Beef Curry Stir-Fry / ผัดพริกขิงเนื้อSouthern ThailandKaeng Khua Pu — Southern Crab Curry / แกงคั่วปูSouthern Thai coastalKhao Yum — Southern Rice Salad / ข้าวยำSouthern ThailandKhao Mok Gai — Thai-Muslim Chicken Biryani / ข้าวหมกไก่Southern ThailandRoti Canai — Southern Thai Flatbread / โรตีกะหรี่Southern Thailand
V · The Canonical Dishes · 8 of 13Next chapter → Rice Noodle Dishes
Thai · V The Canonical Dishes

Regional Southern

‹ V The Canonical Dishes

Southern Thai cooking rests on a paste-and-coconut-milk tradition of exceptional heat and intensity, with a parallel Thai-Muslim current — drawn from Indian and Malay influence — that runs through its rice dishes, flatbreads, and spiced preparations. The relish and the dried fish are foundations; the curries and dry-fried dishes are the canonical forms built upon them.

7 entries
Pla Haeng Tod — Deep-Fried Dried Fish / ปลาแห้งทอด RecipeSouthern ThailandKua Kling — Southern Dry Curry Stir-Fry / คั่วกลิ้ง RecipeNakhon Si ThammaratPrik Khing Neua — Southern Dry Beef Curry Stir-Fry / ผัดพริกขิงเนื้อ RecipeSouthern ThailandKaeng Khua Pu — Southern Crab Curry / แกงคั่วปู RecipeSouthern Thai coastalKhao Yum — Southern Rice Salad / ข้าวยำ RecipeSouthern ThailandKhao Mok Gai — Thai-Muslim Chicken Biryani / ข้าวหมกไก่ RecipeSouthern ThailandRoti Canai — Southern Thai Flatbread / โรตีกะหรี่ RecipeSouthern Thailand

‹ The Canonical Dishes · Contents · The Library