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5 articles
Isaan food is Thailand's other great regional cuisine: sticky rice, charred chicken, tart salads and fiery dipping sauces. Here is how to build an Isaan-style spread with British supermarket ingredients, without losing the sharp, smoky character that makes it sing.
Mango sticky rice is only the beginning. Thai desserts balance sugar with salt, coconut and pandan in ways that surprise British palates, and many are easier to make or buy in the UK than you might think. Here are six to know, from warm rice balls to golden egg threads.
Massaman and gaeng hung lay are the patient side of Thai cooking — one pot, cheap British cuts, and two hours where you do nothing. Here's how to build them for a dark November kitchen, plus a Sunday-to-Wednesday plan for the leftovers.
Many British Thai menus lean hard on sugar and coconut cream, leaving the sour, bitter and fermented side of the cuisine in the shade. This is a case for recalibrating familiar dishes at home without losing their crowd-pleasing appeal.
Sukhothai cooking is older, leaner and more direct than the coconut-rich Thai food many British diners know. This is a practical menu of grilled chicken, rice-noodle broth and a fiery relish, built from supermarket and greengrocer ingredients.