Author name: Pruitt Kerdchoochuen

This vegetarian riff on traditional Thai hor mok features butternut squash. It’s luxuriously creamy, with a light, airy texture similar to a French soufflé.

Seasoned with palm sugar, tamarind paste, and hunglae powder—a regional variation on garam masala—this sweet and sour pork curry is deeply aromatic, and one of northern Thailand’s most iconic dishes.

On a hot day, a sip of this Thai iced tea—which gets its creaminess from evaporated milk and sweetness from condensed milk—feels like a luxury.