Thai Food Quiz

A fragrant, fiery coconut curry colored green by fresh chilies and herbs.

Despite the name, green curry is often considered spicier than red curry.

A mild, warmly spiced curry showing clear Persian and Indian influence.

Its name is believed to derive from 'Muslim,' reflecting the dish's South Asian roots.

A hot and sour shrimp soup, sharp with lime, lemongrass, and chili.

Lemongrass, galangal, and kaffir lime leaves are simmered whole and not meant to be eaten.

A creamy coconut-milk soup balanced with galangal and lime.

Galangal, not ginger, is the defining aromatic root in this soup.

Stir-fried rice noodles in a sweet-tangy tamarind sauce.

Pad Thai was actively promoted as a national dish by the Thai government in the 1930s and '40s.

A curried coconut noodle soup topped with crispy fried noodles.

The dish reflects Burmese and Yunnanese culinary influence on northern Thailand.

Shredded green papaya pounded with chili, lime, and fish sauce.

The ingredients are bruised with a mortar and pestle rather than chopped or tossed.

Minced meat tossed with lime juice, chili, and toasted rice powder.

Toasted rice powder (khao khua) is what gives larb its distinctive nutty crunch.

Minced pork stir-fried fast and hot with garlic, chili, and holy basil.

It's commonly topped with a crispy fried egg and served over jasmine rice.

Sweet sticky rice served beside ripe mango and coconut cream.

The rice is steamed separately, then soaked in sweetened coconut milk before serving.

Skewered, marinated meat grilled and served with peanut sauce.

Satay is popular across much of Southeast Asia, with regional variations in marinade and sauce.

Poached chicken over rice cooked in chicken fat and broth.

It's closely related to Hainanese chicken rice, sharing a common Hainanese-Chinese origin.

A thick, peanut-rich curry, sweeter and less soupy than most Thai curries.

Panang uses less liquid than red or green curry, resulting in a much thicker sauce.

Springy fried fish cakes spiked with red curry paste.

The fish paste is pounded vigorously to develop the cakes' bouncy, springy texture.

Wide rice noodles stir-fried in dark soy sauce until lightly charred.

A very hot wok is essential to getting the slightly smoky char this dish is known for.

Sweet marinated grilled pork skewers, a popular Thai street snack.

Coconut milk in the marinade helps tenderize the pork and adds richness.

Strong sweetened black tea poured over ice with condensed milk.

The tea's signature orange color traditionally comes from added food coloring, not the tea itself.

Marinated grilled chicken, traditionally eaten together with sticky rice.

Gai yang is a defining dish of Isan cuisine, often paired with som tam and larb.

Steamed glutinous rice, the everyday staple of northeastern Thailand.

It's traditionally eaten by hand, rolled into small balls before dipping into other dishes.

Day-old jasmine rice stir-fried with egg, garlic, fish sauce, and a choice of protein over very high heat.

The key to khao pad's texture is using day-old cooked rice — freshly cooked rice is too moist and steams rather than frying properly in a hot wok.

Spicy stir-fried noodles loaded with chili, basil, and bold flavor.

Despite the English nickname 'drunken noodles,' the dish contains no alcohol.