The Best Places for Thai Curry Dishes in Bangkok

At Sorn, located in the heart of Bangkok, Southern Thai cuisine takes centre stage. One standout is the green curry, a rich, creamy sauce that balances heat with the gentle sweetness of coconut milk. Aromatic notes of basil and kaffir lime leaf add depth to the dish. Rather than being paired with rice, the curry is served with roti — flaky, golden, and crisp — ideal for sopping up the vibrant sauce. The contrast between the curry’s smooth texture and the roti’s crunch creates a satisfying harmony, elevating this classic to something truly memorable.

Chakrabongse Dining offers an authentic Thai experience, complete with panoramic views of the Chao Phraya River. A highlight of the menu is kaeng phet pet yang — red curry with roasted duck. The dish pairs tender, succulent duck with a luxurious red curry sauce, rich with coconut milk and infused with aromatic herbs and spices. It’s a classic that captures the depth and elegance of Thai cuisine, best enjoyed as the sun sets over the river.

Tucked in Bangkok’s old town near Talad Noi — a neighbourhood where heritage meets modern flair — 80/20 serves one of the city’s most striking curries: kaeng pa pla hima yang, or jungle curry with grilled snow fish. The fish is rich, tender and slightly sweet, cutting through the fiery, herbaceous curry. Pickled jackfruit adds texture and tang, rounding out a dish that’s bold, balanced and unmistakably Thai.

At Chim by Siam Wisdom, kaeng singhon — a rare curry with roots in Sri Lankan cuisine — is reimagined by Chef Thaninthorn ‘Noom’ Chantrawan. Dating back to the reign of King Rama II, this ancient dish is rich in history and flavour. His version features tender beef simmered in a deeply spiced curry, crowned with charred cinnamon sticks. The balance of sweet, salty and fiery heat is masterful, with bold notes of cumin and cardamom shining through. Coconut milk is used sparingly, simmered to just the right consistency to round out the dish without overwhelming its complexity.

Chef Chudaree ‘Tam’ Debakham offers a refined take on kaeng khi lek, a traditional Thai curry made from the bitter leaves of the Siamese cassia tree. Her version features grey pomfret, crisp-skinned and expertly charred, lending the dish both texture and depth. The firm, flavourful fish is complemented by a gently spiced curry sauce, where the bitterness of the leaves is balanced with finesse. The dish finishes with a subtle heat, showcasing the chef’s delicate, precise touch.