green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish can be one of the spiciest of Thai curries. Kaeng phanaeng – a mild creamy coconut curry with beef (phanaeng nuea), chicken, or pork. It includes some roasted dried spices similar to kaeng matsaman. Kaeng phet (lit. 'spicy curry') – also known as red curry in English, it is a coconut curry made with copious amounts of dried red chillies in the curry paste. Kaeng som – a hot and sour soup/curry usually eaten together with rice Kai phat met mamuang himmaphan – The Thai Chinese version of the Sichuan style chicken with cashews known as cashew chicken, fried with whole dried chilies. Phak bung fai daeng – stir fried morning glory with yellow bean paste. Phat phak ruam – stir fried combination of vegetables depending on availability and preference. Phat phrik – often eaten as nuea phat phrik: beef stir fried with chilli. Phat khana mu krop – khana (gailan) stir fried with crispy pork. Phat kaphrao – beef, pork, prawns, or chicken stir fried with Thai holy basil, chillies, garlic, and soy sauce; for instance mu phat kaphrao /kaphrao mu with minced pork. Suki – a Thai variant of the Chinese hot pot. Thot man – deep fried fishcake made from knifefish (thot man pla krai) or shrimp (thot man kung). Tom chuet or kaeng chuet – a clear soup with vegetables and, for instance, wunsen (cellophane noodles), taohu (silken tofu), mu sap (minced pork), or het (mushrooms). It is of Thai Chinese origin. Tom kha kai – hot spicy soup with coconut milk, galangal, and chicken. Tom yam – hot & sour soup with meat. With shrimp it is called tom yam goong or tom yam kung, with seafood (typically shrimp, squid, fish) tom yam thale, with chicken tom yam kai. Central Thai shared dishes Ahan Phak Klang (; lit. "central region food") is most often eaten with the non-glutinous jasmine rice. Chuchi pla kaphong – snapper in chuchi curry sauce (thick red curry sauce) Ho mok pla – a pâté or soufflé of fish, spices, coconut milk and egg, steamed in a banana leaf cup and topped with thick coconut cream before serving. Pla nueng manao – steamed fish with a spicy lime juice dressing. Pla sam rot – literally, 'three flavours fish': deep fried fish with a sweet, tangy and spicy