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Fluffy jasmine rice, soft scrambled egg and sweet crab meat: this Thai stir-fry is simple in ingredients, but calls for good rice and a hot wok. Serve with lime and prik nam pla for a bright tang and a spicy, salty contrast.

This South Indian chicken curry gets its bold flavor from toasted spices, fennel and black pepper. The sauce is thick and spicy, with tamarind adding a subtle sour note. Serve it with rice so none of the masala goes to waste.

This velvety soup combines sweet corn with tender white fish, fresh lime and dill. Some of the corn is left whole, while a handful is toasted until golden and crisp for extra bite.

A dry Thai stir-fry with thin strips of pork, spicy curry paste and green beans that stay crisp. Jasmine rice completes the meal and soaks up the bold sauce.

In this mild Kerala stew, tender pumpkin and black-eyed peas are coated in a light, creamy layer of coconut milk. Curry leaves and green chili add fragrance and a gentle kick, while a little coconut oil rounds everything off. Serve olan as a side dish with rice and spicier curries.

This Southern Thai curry is bright, spicy and distinctly sour, with firm pieces of white fish and cauliflower that soak up the broth. Serve it with jasmine rice; coconut milk doesn’t belong in this dish.

Tender chicken in a creamy coconut sauce gets depth from toasted coconut and warm spices. Tamarind keeps the sauce lively, while curry leaves add a fresh, fragrant note. Delicious with rice or appam.

In khao mok gai, spiced chicken and fragrant rice cook together in one pan. The tender, golden rice absorbs the cooking juices; fried shallots and cucumber with vinegar make every bite fresher.

Deeply roasted pointed cabbage is served on a smooth white bean base, with a bright lemon-mustard dressing and crunchy hazelnuts. A vegetable-rich main course with enough bite and contrast to stand on its own.

A quick sear keeps the mussels juicy; lemon and parsley bring freshness, while golden breadcrumbs add crunch. A simple little starter, served straight from the pan.

Crunchy water chestnuts get a thin, springy coating of tapioca and are served in chilled coconut milk with sugar syrup and shaved ice. A refreshing dessert with exactly the contrast tub tim krob is all about.

Creamy kidney beans in a spiced tomato masala, with fragrant rice on the side. By cooking the beans until tender first and then letting them simmer in the sauce, they absorb plenty of flavor without falling apart.

Smoky, spicy green chili dip alongside fresh vegetables and soft sticky rice: this Northern Thai side dish is all about contrast and a good balance of heat, salt and lime.

This savory Gujarati cake gets a gently tangy depth from fermented rice-and-lentil batter and a crisp sesame crust. Cut it into wedges and serve warm with fresh green chutney.

This Goan vindaloo brings together tender braised pork with garlic, chili, warming spices and the bright sharpness of vinegar. Slow cooking makes the sauce mellow and concentrated; rice soaks up the spicy, tangy gravy beautifully.

Soft, roasted aubergine gets a glossy sweet-and-sour tamarind coating. Black lentils, cool herbed yogurt and crispy onion turn it into a satisfying meal.

This clear Thai soup brings together tart lime, spicy chili, and aromatic herbs with juicy shrimp and tender mushrooms. The lime is added at the very end to keep the broth fresh.

This Northern Thai dip is savory, lightly smoky and bright with the tang of tomato. Put it on the table with crunchy vegetables and sticky rice so everyone can make their own combinations.

Roasted pumpkin and hearty lentils are the foundation of this colorful bowl. Tamarind, lime and mint yogurt bring freshness; crispy curry leaves and toasted coconut add fragrance and crunch.

This Massaman curry slowly tenderizes beef in coconut milk with warming spices. Potato gives the sauce a richer body, while roasted peanuts add a satisfying crunch alongside the soft curry.

This Southern Thai rice salad is all about contrast: soft, fragrant rice alongside fresh herbs, crunchy bean sprouts and toasted coconut. Serve the sweet-and-salty dressing on the side and mix everything together at the table, so every bite tastes a little different.

Fresh green mango, quickly seared shrimp and a tangy-sweet dressing come together in a light starter. Toasted rice adds a nutty crunch to the tender, juicy ingredients.

In this Thai stir-fry, water spinach spends just a few minutes in a hot wok. The leaves wilt slightly, the stems stay crisp, and garlic, chili and oyster sauce bring a savory kick. Serve straight away as a side dish with rice and a Thai curry.

Small potatoes develop golden-brown edges, then slowly cook in a red, aromatic sauce of yogurt, fennel and Kashmiri chili. A hearty main course with tender potatoes and a gently tangy sauce, delicious with rice or flatbread.