8 Best Thai Food Dishes You Must Try In Wellington

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1. Pad Thai


Noodles in Thailand were introduced by Chinese immigrants, and arguably, pad thai is the most famous. This signature dish is an excellent introduction to Thai food because it’s not too spicy. Like many dishes, Pad Thai varies from region to region, but is all about lentils, seafood (or chicken, pork, or tofu), dried shrimp, tamarind, fish sauce, bean sprouts, shallots, and eggs, all stir-fried hot In a pan, plate and sprinkle with roasted peanuts, fresh herbs and peppers (optional). Pad Thai embodies Thailand’s signature sweet, sour and salty flavor combinations and balanced texture contrasts.

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Egg Wrapped Pad Thai
Try The Egg wrapped Pad Thai from somtum Thai

2. Tom Yum Soup

Tom Yum Kung (Sour and Spicy Shrimp Soup)
One of Thailand’s most iconic dishes, this popular soup is a feast for the spicy, sour and aromatic taste buds! Originating from the Central Region, the unique flavor of this spicy clear soup comes from the combination of lemongrass, shallots, fish sauce, galangal, mushrooms, kaffir lime leaves, lime juice and red peppers. While shrimp (Goong) is the most commonly used – considered the most delicious version – other variants include chicken, fish or mixed seafood. If you find it too spicy, a northern specialty, Thai Chicken Coconut Soup, offers a milder, sweeter and tastier alternative; it has the same sublime flavor and spice, but the chili is optional and the creamy coconut milk tempers the heat .

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Tom Yum
Tom Yum – Somtum Thai

3. Yellow Curry

Thailand’s world-famous curries range from mild to explosive, sweet to sour, and are always prepared with coconut milk for a soup-like consistency. There are countless regional varieties, but the three main types of curry, red, green and yellow are the best known internationally and vary according to spiciness and main ingredients.
Yellow curry has a strong southern Thai flavor, with its rich texture and unique hue derived from the heavy use of turmeric. This is mixed with classic aromatic ingredients, which often include coriander, cumin, shallots, lemongrass and galangal. Add coconut milk, vegetables and potatoes, and chicken or alternative protein or tofu. Since this type of curry usually contains less chili, it is not as spicy as green and red curries, making it suitable for those who prefer a more mellow taste, including children.

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Thai Tara Curries
Thai Tara Curries – Wellington

4. Red Curry

One of the most common curries in Thailand, red curry is a happy medium: usually spicier than yellow curry, but not as good as green curry. The distinctive red color of this rich, sweet and aromatic curry comes from crushed red peppers in the curry paste (the base of garlic, shallots, blue ginger and lemongrass), added to coconut milk, vegetables such as eggplant, mushrooms, or tomatoes and Chicken breast fillets. Served with thinly sliced ​​kaffir leaves and sweet basil, the curry presents a perfectly balanced combination of creamy and spicy broth that will tingle the taste buds.

One of the most famous varieties of red curry, Massaman Chicken Curry, is mild and sweet, simmered in coconut milk; however, it is unusual in that it is less thick and is very useful to traditional Persian dishes and Indian curries The interpretation is made with roasted spices.

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Thai Tara Curries
Thai Tara Curries – Wellington

5. Green Curry

Originating from Central Thailand, green curry is the spiciest of the Thai ‘holy trilogy’ and arguably, most familiar world-wide. This hugely popular dish is centered on fragrant green chilis– introduced to Thailand by Portuguese missionaries in the 16th century – giving the dish its distinctive green hue and fiery taste. Although simmered with coconut milk (toning things down somewhat, creating a rich, sweet nuance) and incorporating ingredients similar to many Thai curries (galangal, shallots, lemongrass, kaffir lime, Thai basil, etc), it’s those green chilies that make this dish seriously spicy. Green curry is also distinctive for its inclusion of mini eggplants, potatoes, bamboo shoots and slivers of chicken breast.

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Green Curry
Green Curry – Somtum Thai

6. Khao Soi

Noodle soups are a popular street food dish, served any time of day or night across Thailand. One of the best loved varieties is Khao Soi (or Soy), a signature Northern Thailand dish, especially revered in Chiang Mai. This Burmese-inspired soup is iconic for its mild spicy and fragrant curry broth with a rich coconut milk base, soft egg noodles and either chicken, beef or tofu, topped with deep-fried crispy egg noodles, pickled vegetables and sliced shallots. Khao Soi is delicious, comforting and slightly spicy, sweet and creamy, all in one mouthful!

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Thai Food
Photo Credit – https://www.rainforestcruises.com/

7. Stir-Fried Thai Basil & Pork

Pad Kra Pao Moo is a popular ‘one plate’ lunch or dinner dish frequently ordered in Thai restaurants. Fresh chilies, garlic, green beans, shallots, fish sauce and palm sugar, along with minced pork and peppery basil leaves are all stir-fried in a searing hot wok, piled onto a plate of steamed white rice then crowned with a fried egg. You can substitute minced chicken, beef, duck, seafood, or tofu for the pork.

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Thai Basil
Pad Kra Pao Moo – Khao Thai Karori

8. Thai Fried Rice

This Thai fried rice dish is a classic, go-to favorite for locals, served anytime, but especially for lunch. In addition to chicken, pork, beef, seafood or tofu, khao pad is prepared with eggs, onions, garlic, fish sauce, fresh herbs, tomatoes or other vegetables. With cucumber slices, lime wedges, and other condiments, they are stir-fried together with fragrant Jasmine rice. You are in control of the heat factor and additional flavors in this relatively simple dish, which is ideal for those who cannot tolerate spicy foods. The pineapple and shrimp variation, Khao Pad Sapparod, makes a mouthwatering alternative.

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Thai Tara Fried Rice
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