In this blog I talk about my current “Top Ten” favorite Thai dishes. I have to say “current,” because this is an ever-changing list, based on current tastes and on what recipe Kasma has just created. Sometimes a new dish just has to be included, though many of these dishes are on the list on a permanent basis.

(Click images to see larger version.)

Kasma estimates that restaurants in the U.S. typically serve maybe 5% of the number of different dishes available in Thailand. If you had taken all of Kasma’s Thai Cooking classes (she retired in 2020) you would have learned somewhere around 250+ different Thai recipes, many of which are seldom found outside of Thailand. My list of top ten dishes is composed of dishes that I’ve eaten both in Thailand and as Kasma’s creations.

I think the best characteristic of a top ten dish is the delight that you feel when you eat it. Often such a dish will light up all of your taste buds, your entire palate. It will be almost impossible to describe: although you’ll be able to point out flavors that come into consciousness, listing or talking about them is never enough because the whole is always greater than the sum of the parts. Even a strong flavor that jumps out can be eaten only in context with the entire backdrop of flavors. To use an overworked analogy, it’s like trying to describe a color to a blind person: this is true even trying to describe this taste to someone who knows what good Thai food should taste like. The only way to really experience the dish is to eat it.

Many of the dishes here taste so good, are so delightful, that it’s hard to stop eating. With others, particularly the curries, you can’t really eat a lot because they are so rich. In both instances, even with just a few bites, you feel satisfied and happy to have eaten such a delightful dish.

With two exceptions, recipes are not included. Kasma has developed nearly all of her recipes for teaching in her Thai cooking classes. In these dishes the flavors come together in a startling, stupendous harmony: there’s no way to give a listing of exact ingredients that will give the exact balance of the dish – they must be cooked “to taste” and you have to know what you’re looking for – you need a supremely (Thai-) educated palate. Kasma has written about this process and included a tasting exercise:

• Creating Harmonies with Primary Flavors.
• Cooking “to Taste”
• Balancing Flavors: An Exercise

It really takes someone who knows exactly what they are doing and what they are looking for: Kasma, for instance. Once you’ve tasted the dish as it is, then, maybe, you’ll be able to use your expertise to duplicate it.

Before retirement, Kasma used to teach all of these dishes in her advanced cooking classes. Also, three of the dishes are in my blog from October 2012 on Five Favorite Thai Dishes.

A Note on Rice

In Thailand, when it’s time to eat, what you say is taan kao (or kin kao), which literally means “eat rice.” The real food of a meal, traditionally was the rice – kao; everything else was grouped under the heading gab kao – literally “with rice.”

As a westerner, I was used to thinking of rice as an accompaniment to a meal. Many (probably most) dishes in Thai cuisine (not noodle dishes) traditionally are meant to be eaten with rice. When you serve a curry (such as the Goat Curry or Hunglay Curry) over rice, the taste of the rice, with the curry sauce mixed in, usually can be an integral part of the taste and the whole experience. With most of the dishes below, it is assumed that they are eaten with rice. However, these days we do not eat rice. We limit our carbohydrate intake for reasons of health. We have found that even without the rice these dish are fabulous.

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Go directly to a slideshow of all the dishes at the bottom of the page.

The Top Five Dishes

Stir-Fried Pork Belly with Fermented Tofu Sauce and Thai Chillies (Moo Sahm Chan Pad Dtow Hoo Yee)

This dish is a perfect example of a dish where the whole is greater than the sum of its parts. The “secret ingredient” in this recipe is the red fermented tofu and its brine, which is stir-fried (quickly) with the pork belly (thinly sliced pork belly cooks very fast), chopped garlic, rather large garlic cloves, Thai chillies, fish sauce and some sugar to balance. It is impossible to describe and easy to keep eating and eating, because it is so delicious, despite how rich it is with the fatty pork belly. A stunning dish.

I first had this dish at the old Ruen Mai restaurant in Krabi (the picture at the top of the page to the right is from there). The picture to the above left here shows Kasma’s version, cooked during one of her advanced classes (Set H-2). The flavor of the two dishes, although slightly different, are quite similar. Both are great.

Spicy Mesquite-Grilled Eggplant Salad with Roasted Peppers and Shrimp (Yam Makeua Yao)

This is one dish that never leaves my Top Five list and hasn’t from the moment I tasted it. A perfect example of a Thai yum (or yam) – a Thai “salad” with a sauce that is sour-spicy/hot with hints of sweet and salty. The eggplant must be charcoal-roasted for this dish, preferably with something like mesquite (here in the U.S., at least) that imparts that wonderful, wood-smoky flavor. One time a student of Kasma’s brought the dish to a potluck having oven-roasted the eggplant: it was a grave disappointment.

The sour-spicy-salty dressing in combination with the  grilled eggplant is a delight and the other ingredients (the shrimp, dried shrimp, sliced shallots and egg) add texture and other accents to the mouth. It is usually a very spicy salad requiring lots of rice to help mitigate the heat.

Kasma’s recipe for this dish, as taught in Advanced Class (Set A-1) available online: Spicy Mesquite-Grilled Eggplant Salad. Try it after doing Kasma’s balancing flavor exercise. Be warned: there is something about roasting the peppers that can make them incendiary.

In addition to Kasma’s version of the dish, My Choice Restaurant in Bangkok has a very good version. (See the third picture of this blog, above right.)

Hot and Spicy Drunkard’s Stir-Fried Rice Noodles with Ground Pork, Thai Chillies and Holy Basil (Gkuay Dtiow Pad Kee Mao)

If ever there was a dish that I find hard to stop eating, it is this one. This dish is widely available in Thailand and even shows up on menus in the United States, though in the U.S. it never fails to disappoint. Kasma’s version uses fresh chow fun rice noodles  from a local shop, Yuen Hop Noodle Company, on Webster Street in Oakland, that are delicious to begin with. Add in in ground pork  (we get pastured pork from Riverdog Farms at the Berkeley Farmer’s market), Asian broccoli (ka-nah), a head of garlic, 15 to 20 Thai chillies (yes, this is one dish that must be served spicy/hot), some black soy, Thai oyster sauce and fish sauce, and a large amount of holy basil leaves (you can’t have too much in this dish) and you have an astounding dish with delightful taste and mouth feel. My favorite noodle dish of all time.

By the way, these are called “Drunkard’s Noodles” because they are so spicy that in order to cool the tongue, people are known to drink massive quantities of beer. Do not scrimp on the Thai chillies!

I have never had a better version than Kasma’s. She taught it in Advanced Class (Set I-4)

Spicy Stir-Fried Preserved Black Eggs with Crisped Holy Basil and Chopped Pork (Kai Yiewmah Pad Gkaprow Gkrawb)

Ahh, preserved black eggs (or century eggs), an ingredient that before I met Kasma I would not have considered eating. (See the Wikipedia entry – Century Egg – offsite, opens in new window) To make them (according to Wikipedia), eggs are coated in a mixture of clay, ash, salt, quicklime and rice hulls for several weeks or even months until the egg white turns a dark, translucent brown and the yolk takes on a dark green to grey color. Kasma says an ingredient missing in the Wikipedia entry, though, is tea leaves: the best preserved eggs are made with tea leaves. The brand she buys lists tea leaves as the primary ingredient. Century eggs can have a rather strong odor, reminiscent of ammonia and sulfur. They are absolutely foreign to a western sensibility and  are, I would say, an acquired taste: over the years, I have learned to like them in congee (johk).

Although a version of this dish is found in many restaurants in Thailand, I had always resisted trying it, until Kasma created this version of the recipe for one of her Advanced Thai Cooking Classes (Advanced Set I-2).

This recipe actually replaces Basil Pork – Moo Pad Kaprao, which was previously a top five dish. This is a dish that I simply cannot describe adequately. The flavors (indeed, most of the ingredients) are the same as are found in the Drunkard’s Noodles above without the noodles – this dish is served over rice. What is indescribable is what happens to the preserved eggs when you fry them until they are blistered and browned all the way around: they acquire a texture and a taste that, combined with the pork and other seasonings, is outrageously delicious. Simply a stunning dish.

Another difference between this and the traditional pad kaprao (stir-fried with holy basil) recipe is that this one includes crispy-fried holy basil leaves, which add a different flavor and a crunchy texture to the mix.

There is a recipe – Spicy Basil Chicken Recipe– that can be used as the basis for making this recipe yourself. You’ll have to add the preserved egg and also make crispy-fried holy basil.

By the way, the name for preserved eggs in Thai is kai yiao ma (ไข่เยี่ยวม้า), which literally means “horse urine eggs” (yum!), so-called because of the distinctive ammonia odor.

Wilted Greens Salad with Coconut-Lime Chilli Sauce, Fried Chinese Sausage, Crisped Garlic and Crisped Shallots (Yam Dtam Leung)

There is simply no way to do justice to this dish with words. Like the eggplant salad, another yum (or yam) salad, it  really must be made with dtam leung greens: nothing else tastes as good. Dtam leung is a vine that grows in the rainy season throughout southeast Asia. It is typically called “ivy gourd” in English. We are able to eat this dish only when we are in Mae Hong Son (at the restaurant, Bai Fern) – as shown in the second picture of this blog, above on the left) or here in the San Francisco Bay Area (shown directly to the left), during the summer when we’re able to get dtam leung leaves from Mithapheap Market in Oakland.

The coconut-lime chilli sauce, is equally salty and sour with a little background sweetness; the little bit of coconut cream transforms it into a different dimension.

What kicks this into the top five, is the addition of the other ingredients, which expand the taste and, in particular, the textures: chinese sausage, carrot shreds, green onion, shallots, unsalted, roasted peanuts, and (the pièces de résistance) crisp-fried garlic and crisp-fried shallots. The wilted green in the sauce provides the backdrop and with each bite, a different taste/texture combination pops into consciousness. Oh my, it is so very tasty. Kasma taught this dish in Advanced Class (Set H-4).

In Thailand, this salad is usually made with crisped, batter-fried dtam leung. Bai Fern Restaurant was the only one that made it with the wilted greens. In fact, so many Thais complained that it is now made with the crispy-fried greens since that is what most Thai tourists prefer; Kasma has to specify that she wants wilted greens to get it made the way she likes.

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The Second Five

Thai Muslim Goat Curry (Gkaeng Ped Pae)

I have surprised myself by deciding to include this recipe in my Top Ten list. It is just so very tasty.

It’s not a very common dish in Thailand: we may have had it at a restaurant in the south once or twice. The time I remember having goat curry in Thailand was when we rented a longtail boat in Krabi and the owner’s wife made the dish for us. Kasma came up with her version of the recipe for her Advanced Set H-1 Class.

It’s another dish where I despair of my descriptive abilities. Kasma’s version utilizes a curry paste made from scratch from many of the usual ingredients: dried chillies, salt, lemon grass, turmeric, garlic, shallots, shrimp paste – kapi, and, an absolutely critical ingredient for the taste of this dish, krachai, called, in English, lesser ginger or “rhizome.” Add in roasted coriander and cumin, some pea eggplants, various flavorings (including fish sauce and palm sugar), kaffir lime leaves and Thai basil and make sure you use bone-in goat: the marrow from the bones will provide thickening and flavor.

The dish has an excellent mouth feel. The various flavors, including a certain amount of heat from the chillies, in combination with the goat meat, are very pleasing, indeed.

Bitter Melon Stir-fried with Egg (Mara Pad Kai

Bitter Melon – mara, in Thai – has long been one of my favorite foods; I don’t know why. Many people find it too bitter but I’ve always enjoyed the flavor.

This is the simplest to make of my top ten dishes; it is also the one that I make the most. It consists of bitter melon stir-fried with eggs and has four ingredients: oil (I like duck fat or lard), bitter melon, eggs and fish sauce.

Served over rice, it’s a perfect one-dish meal: you’ve got your protein source (egg), vegetable (bitter melon) and healthy fat (lard or duck fat), all served over carbohydrates.

Kasma taught this dish as an add-on to the 5th day of her Beginning/Intermediate Weeklong Class; it wasn’t even listed on the menu.

We do have a recipe for this dish: Bitter Melon & Egg – Mara Pad Kai. I also make it with chorizo, though you can also substitute naem sausage for the chorizo if you want to stick with Thai ingredients: see my blog, Bitter Melon, Chorizo & Egg.

Northern Hunglay Pork Curry (Gkaeng Hunglay)

It’s hard not to put this curry in the top five dishes, where it usually resides.

According to Kasma, this curry originated with the Shan people in Burma and was adapted into Northern Thai cuisine. The restaurant Kaeng Ron Ban Suan Restaurant in Chiang Mai has a good version (as shown in this blog’s 4th picture, above left). The picture to the right is Kasma’s version, made with a combination of fat-laced pork butt and pork belly. It’s a fairly standard curry paste (lemon grass, dried chillies, galanga turmeric, garlic, shallots, salt, shrimp paste) with the addition of hunglay curry powder: Kasma gets hers at the fresh market in Mae Hong Son. Additional flavoring comes from ginger and flavor seasonings such as fish sauce, tamarind and palm sugar. The result is a rich, delicious tasting dish that is immensely satisfying. Kasma used to teach this recipe in Advanced Set C-4 Class.

Poached Basa Steaks Cooked Ruen Mai-Style in Choo Chee Curry Sauce (Choo Chee Bplah Sawai)

Choo Chee curries are red, coconut-based curries. Kasma developed her version of the dish (shown to the left) after enjoying a meal at Ruen Mai restaurant in Krabi several years ago. It’s a rich red curry made more distinctive by the addition of roasted spices: peppercorns, coriander seeds and cumin.

Kasma’s version is made with meaty basa (also called swai) steaks. A very filling and satisfying dish. She taught this recipe in Advanced Set H-4 Class.

Thai-Style Hot-and-Sour Mixed Fruit Salad (Dtam Ponlamai)

I first had this dish at Kaeng Ron Ban Suan restaurant in Chiang Mai, where it was the inspiration for Kasma’s version. I prefer Kasma’s version mainly because I like the combination of fruits available in U.S. in the summer, when we typically make it.

I love the unexpected flavors in the salad: garlic, chillies, and dried shrimp. I would never think of using those ingredients with fruit in a salad. When you bite into the chilli and garlic it is startling and, yet, somehow it all blends together, pulled together by a sweet (palm sugar), salty (fish sauce) and sour (lime) sauce.

Everything but the fruit is prepared using a mortar and pestle, hence the name – dtam (meaning to pound – the word found in Som Dtam – Green Papaya Salad) and ponlamai (meaning fruit).

Kasma used to teach this recipe in Advanced Set G-4 Class.

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Honorable Mention

Golden Yellow Turmeric Sticky Rice with Sweet-and-Savory Shrimp-Coconut Topping (Kao Niow Leuang Nah Gkoong)

I feel somewhat badly that I’ve failed to include a dessert in my Top Ten list. I want to give this kanom an honorable mention because it illustrates much of what is good about Thai kanom and, indeed, about Thai cooking. (See Michael’s blog Thai Sweet Snacks – Kanom Wan.)

This dish consists of a sweet (with a bit of salty) sticky rice that has been colored with turmeric. It is completed with a slightly salty coconut cream sauce and a topping made from shrimp (head-on), shredded coconut, garlic, finely slivered kaffir lime leaves and the seasonings; it’s a sauce that is shrimpy, savory and sweet, all at the same time. All colors are natural: the yellow from the turmeric and the startling red from the goop in the shrimp heads.

What I like about it, is the way it lights up the palate. The sweet and salty together is heavenly; then add in the savory-shrimpy-sweet topping (so unexpected in a dessert), and accent it with slivered kaffir lime leaf. It is just a delight.

Like the best of Thai food, it includes distinct harmony groupings (sweet, salty), that both call out for individual attention and also delightfully blend together. Add in the unexpected, the delightful way it feels in your mouth, and it can be hard to stop eating.

Before retiring, Kasma taught this recipe in Advanced Set I-4 Class.

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Slideshow of Current Favorite Thai Dishes

Click on “Play” below to begin a slideshow.

Clicking on a slide will take you to the next image.

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Written by Michael Babcock, November 2013

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