The Hottest Dishes in Thai Cuisine for Serious Daredevils

If you want to try the real spicy Thai Cuisine. We’ve included that menu item here.

When you think about Thailand, spicy Thai cuisine is probably the first thing that comes to mind. Even if there are a lot of dishes in this world-famous cuisine that don’t have a lot of heat, we can’t dispute the fact that a lot of them have a lot of chilies in them that are rather fiery.

We have a personal preference for a touch of heat, and over the course of the years, we have developed an addiction to these fiery little peppers. In this post, we provide a list of spicily delicious best thai dishes that can be found pretty much anywhere in Thailand and that we think you ought to sample at least once. Because not all tourists travel to the southern sections of Thailand, we don’t just concentrate on meals from the south, even though they are by far the spiciest Thai foods everywhere in the country. Instead, we prepare a selection of Thai foods that can be found easily and are quite well-known, as well as a few Thai dishes that are hot but less well-known.

The Spiciest Traditional Thai Food That You Absolutely Must Eat While You’re on Vacation in Thailand

Khua Kling

Khua Kling Thai Cuisine

When it comes to flavor, Khua Kling is far more approachable than the Gaeng Tai Pla that came before it. This is another well-known dish from Southern Thailand. The Khua Kling curry is a dry curry, which means that the curry paste is used to marinade the meat, but coconut milk and palm sugar are not used to mellow out the intense flavors like they are in traditional Thai curries. Instead, the Khua Kling curry highlights them.

Because of this, Khua Kling contains spicy thai cuisine flavors that are not just far more profound but also quite intense. The dry curry is served with a selection of fresh vegetables for dipping, and it is garnished with lemongrass, spur chili, and kaffir lime leaves. The dish known as Khua Kling is a little bit like a Thai curry, but it is more on the dry and intense side. It is also extremely good. There is a fantastic restaurant in Bangkok called Khua Kling Pak Sod that specializes in the spicy cuisine of the south of Thailand. This is an excellent location to sample the restaurant’s namesake dish, which is known as Khua Kling.

Nam Phrik

Nam Phrik

Nam Phrik is a amazing thai cuisine fiery dip that is typically served with either a wide variety of fresh vegetables or with fish, poultry, and meats. It is produced using common herbs such as chillies, garlic, lime, fish paste, and shallots. The concept behind this meal is that you are supposed to dip the assortment of vegetables as well as the fish, poultry, and meats in the fiery dipping sauce.

Every location in Thailand has its own unique kind of dipping sauce, and the degree of spiciness varies greatly from place to place. In the cuisine of Northern Thailand, the dish known as Nam Phrik is not particularly hot but rather herbaceous. It is eaten with a variety of vegetables and creates a flavor explosion in the tongue. The dipping sauces in the southern regions of Thailand are characterized by a significantly higher level of heat. Nam Phrik Narok, whose name literally translates to “chili paste from hell,” is the kind of Nam Phrik that packs the most heat.



You shouldn’t think of laab as a salad in the same sense that Western salads with a range of fresh vegetables and a dressing are thought of as salads since it is one of the most popular salads that Thai cuisine has to offer. Laab, on the other hand, is a mixture of ground beef that has been cooked, roasted rice, and a variety of herbs, and it may be very spicy. Laab is a cuisine that originated in Laos; however, the Isaan area of Thailand and the Northern Thai region each created their own unique take on what is considered to be Laos’ unofficial national food.

The form of laab served in Isaan, which is called Isaan Laab, is characterized by more intense flavors and a higher level of spiciness compared to the laab served in Northern Thailand. Because it contains lemongrass, the Northern Thai version has a more herbaceous flavor, a deeper color, and a flavor that is somewhat comparable to that of Northern Thai sausage. Isaan-Laab is by far the most frequent variant of each of these dishes, and it can be found at virtually every Thai restaurant. Since laab is always cooked from scratch shortly before it is served, the amount of spiciness may be readily altered, exactly like it is with som tam.

Pad Kra Pao

Pad Kra Pao

You could believe that Pad Thai is the food that Thai people eat the most frequently on a daily basis. But there is no way that could ever be true. Pad Kra Pao, also known as Som Tam, is a stir-fry meal that features holy basil, garlic, chili, and a variety of oyster sauces and other ingredients. It is often considered to be the most popular dish in the restaurant.

Pad Kra Pao, also known as (Chicken) Stir-Fry with Holy Basil basil thai cuisine by those outside of Thailand, is an ideal option for a fast bite to eat and may be thought of as the sandwich or burger of Thailand. Pad Kra Pao is a famous meal that can be found in any restaurant, and the level of spiciness of this dish is often rather strong so that it may cater to the tastes of the local client. Due to the fact that Pad Kra Pao is a traditional meal that must be prepared from scratch, fortunately, you can request that it be made with a lower chilli content. Be sure to choose the Pad Kra Pao dish with a fried egg prepared in the traditional Thai way.

Gaeng Tai Pla

Gaeng Tai Pla

You will find that a significant portion of the spicier Thai cuisine comes from the southern regions of Thailand as you go through this essay. Bear in mind, as a general rule of thumb, that the further south you travel, the more your mouth will start to burn. In the southern sections, the degree of spiciness is simply excessive in comparison to other areas, and other regions also provide quite spicy foods. However, the level of spiciness in the southern parts is just extreme.

Gaeng Tai Pla, an extremely hot curry made with fermented fish guts, takes the cake as the spiciest Thai dish we’ve ever had the pleasure of consuming. The flavor of the curry itself is not as intense as it sounds; the soup has a fishy taste, but it is rather pleasant; the only downside is that it is quite spicy. You can get this meal, which is considered to be somewhat legendary, in any Southern Thai restaurant. Gaeng Tai Pla is the dish that you need to eat if you are confident in your ability to tolerate hot cuisine and you are up for a challenge.


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