31 Unique Foods That Start With Th

Last Updated on January 5, 2024 by Amanda P. Brown

When it comes to exploring new and unique foods, countless options exist. From exotic fruits to regional delicacies, the possibilities are endless. If you want to expand your culinary adventures, why not start with Foods that start with th?

Thyme Thousand Island Dressing, Three-Cheese Pizza, Thin Mint Ice Cream, and many more tasty food starts with th. Still, if you’re wondering, you can find a list of other foods whose names begin with the letter th in this article.

Foods that start with th
Foods that start with th

31 Foods That Start With Th

  1. Tharid
  2. Thai Curry
  3. Thin Crust Pizza
  4. Three Kings Cake
  5. Thengai Sadam
  6. Thenthuk
  7. Thai Peppers
  8. Thai Basil Chicken
  9. Thuringer
  10. Thosai
  11. Thin Mint Ice Cream
  12. Thyme
  13. Thimbleberry
  14. Thistle Tea
  15. Thalassery Biriyani
  16. Thyme Butter
  17. Thumbprint Cookies
  18. Thuringian Dumpling
  19. Thaen Mittai
  20. Thai Rice Noodle Soups
  21. Thai Rice Stir-Fry Noodles
  22. Thinai
  23. Three Bean Salad
  24. Thukpa
  25. Theeyal
  26. Thoran
  27. Three Pepper Chili
  28. Thousand Island Dressing
  29. Thyme Roasted Chicken
  30. Three Cheese Pizza
  31. Thistle Leaves

1. Tharid

Tharid
Tharid

Often linked with Islamic culture, tharid is a historically significant traditional Arab food. According to several Islamic sources, this was a favorite meal of the Prophet Muhammad ﷺ. Pieces of bread dipped in a tasty stew or broth make up a classic thali.

Cooking Process:

  • Add the broth, either beef or chicken, and boil the mixture. Flatbread should be broken up and added to the saucepan. Let the bread absorb the aromatic liquid to make a filling and substantial stew.
  • With chopped parsley or cilantro on top, serve the Tharid hot. Arab food holds great cultural and historical value, as evidenced by this communal dish that consists of soaked bread and savoury soup.

2. Thai Curry

Thai Curry
Thai Curry

Thai curry is prepared using a blend of curry paste, coconut milk, and different components such as meat, veggies, and herbs. Each variety of curry—red, green, and yellow—offers a distinctive flavor combination derived from a balance of herbs, spices, and other necessary elements.

Cooking Process: 

  • Heat a skillet, add the Thai curry paste, and sauté it until it becomes fragrant to make a traditional Thai curry. Add the coconut milk and whisk well. 
  • Mix with your preferred protein (shrimp or chicken), veggies, and herbs. Simmer for the ingredients to become cooked and absorb the flavor of the thick curry. 
  • Use sugar and fish sauce to adjust the spice to the perfect balance of sweet and salty.
  • Garnish the Thai Curry with cilantro or fresh basil and serve it over jasmine rice. Savor the harmonious blend of Thai flavors throughout this brief and enjoyable gastronomic excursion.

3. Thin Crust Pizza

Thin Crust Pizza
Thin Crust Pizza

Thin crust pizza is one of the most tastiest foods starting with th. It’s called thin-crust pizza because the crust is thin and crunchy. In contrast to pizzas with thicker crusts, thin crust pizzas have a more delicate and cracker-like texture, giving the toppings more room to shine and a pleasing crunch. 

Cooking Process:

  • First, roll or stretch the dough thinly to begin making a thin-crust pizza. Turn the oven up to high and insert a pizza stone if possible.
  • To make transferring the thin dough easier, place it on parchment paper. Spread a thin layer of your preferred pizza sauce, then top with a handful of cheese and your preferred toppings. 
  • To achieve a crispy and golden crust, slide the pizza onto the hot pizza stone or straight onto the oven rack and bake for a short while. Take out, cut, and enjoy your handmade thin-crust pizza’s delicious crunch.

4. Three Kings Cake

Three Kings Cake
Three Kings Cake

The Three Kings Cake, sometimes called Rosca de Reyes, is another food that starts with th. Itis a traditional pastry shared during the Epiphany festival on January 6. The Three Kings Cake is traditionally a sugary, ring-shaped bread or pastry adorned with sugar, candied fruits, and occasionally colorful sprinkles.

Cooking Process: 

  • Combine yeast, sugar, flour, and warm milk with melted butter, eggs, and vanilla to make a Three Kings Cake. Once the dough has risen to heavenly heights, form it into a ring and decorate it with candied fruits. 
  • Bake till golden, hiding a figure inside. Cut into slices to share with those you love, and toast to the lucky person who finds the hidden charm. 

5. Thengai Sadam

Thengai Sadam
Thengai Sadam

Thengai Sadam, also known as Coconut Rice, is a flavorful South Indian food that start with th. This dish is highlighting the aromatic combination of coconut and rice.

Cooking Process: 

  • First, heat some oil or ghee and temper the ingredients: mustard seeds, urad dal, chana dal, cashews, curry leaves, green chilies, and ginger. After that, thoroughly combine the coconut rice.
  • Add the grated coconut and cook it till fragrant. Incorporate cooked rice, sprinkle with salt, and make sure it’s distributed evenly. Add some curry leaves or coriander as a garnish.
  • Served hot with some yogurt and pickles.

6. Thenthuk

Thenthuk
Thenthuk

Traditional noodle soup from Tibet is called thenthuk is another delicious food that start with th. Tibetan “Thenthuk” means “pulling noodles” and describes the special way the noodles for the soup are made by hand. 

Cooking Process:

  • To make Thenthuk, prepare hand-pulled noodles by rolling out dough and tearing it into irregular shapes. Bring vegetables, yak or beef, and Tibetan spices like ginger and garlic to a simmer in a pot to create a tasty broth. 
  • Add the carrots, radishes, leafy greens, and thinly sliced meat. After bringing the broth to a boil, immediately cook the noodles that have been pulled by hand.
  • Add green onions and fresh herbs as garnish. It’s time to serve the hearty Tibetan noodle soup called thenthuk, which has robust flavors and rustic textures.

7. Thai Peppers

Thai Peppers
Thai Peppers

Thai peppers, sometimes called Thai bird chilies or bird’s eye chilies, are tiny, hot peppers frequently used in Thai cooking. They are a common ingredient in many Thai recipes, giving them a unique flavor and a kick of heat.

Culinary Uses:

Thai peppers are a staple in many Thai recipes, including soups, dipping sauces, curries,  and stir-fries. They are frequently coarsely minced or crushed into pastes for equal heat distribution throughout a dish.

8. Thai Basil Chicken

Thai Basil Chicken
Thai Basil Chicken

A popular and delectable stir-fry dish in Thailand, Thai Basil Chicken (or “Pad Krapow Gai” in Thai) combines ground chicken, fragrant Thai basil, and a savory sauce. It’s an easy and flavorful food that start with th.

Cooking Process: 

  • To make Thai Basil Chicken, start by sautéing minced garlic and chopped bird’s eye chilies in hot vegetable oil. Cook the ground chicken until it loses its pink color.
  • Toss the chicken with soy, oyster, fish, and sugar. Add the wilted and fragrant Thai basil leaves and stir until combined. 
  • Adjust the seasoning and serve the stir-fry over steaming jasmine rice.

9. Thuringer

Thuringer
Thuringer

“Thüringer” or “Thüringer Rostbratwurst” describes classic German sausages originating in the Thuringia area. These sausages are highly regarded for both their unique flavor and premium ingredients.

10. Thosai

Thosai
Thosai

The popular South Indian fermented pancake or pancake known as “Thosai,” often spelled “Dosa,” is cooked with a batter mostly comprised of rice and urad dal (black gram). A mainstay of South Indian cooking, this tasty and adaptable meal can be eaten for breakfast, lunch, or dinner.

Cooking Process: 

  • First, soak the rice and urad dal separately before making the Thosai. To make a smooth batter, blend them all with water.
  • Let the batter ferment for a whole night to give it a sour flavor. Spread the batter into a thin layer using a spoon and heat a griddle or tawa. 
  • Sauté the Thosai until the edges begin to crisp and the colour turns golden-brown. Serve the Thosai with your preferred condiments, such as coconut chutney or sambar.

11. Thin Mint Ice Cream

Thin Mint Ice Cream
Thin Mint Ice Cream

Inspired by the widely loved Thin Mint biscuits, typically connected to the Girl Scouts, comes Thin Mint Ice Cream, a creamy frozen treat. Usually made with crushed Thin Mint cookie bits, this ice cream has a base with a mint flavor.

The popular chocolate-mint flavor of Thin Mint cookies makes them an excellent choice for an ice cream dessert that is both decadent and refreshing.

Cooking Process: 

  • To make Thin Mint Ice Cream, start with a mint-flavored ice cream base. You may either buy or prepare this at home.
  • Crush the Thin Mint cookies finely. Make sure the smashed cookies are evenly distributed throughout the mint ice cream base by gently folding them. When the mixture becomes solid, pour it into a container and place it in the freezer.
  • Serve the Thin Mint Ice Cream in bowls or cones, optionally garnishing with additional crushed Thin Mint cookies or chocolate sauce. Enjoy the cool, refreshing combination of minty ice cream and chocolatey cookie goodness.

12. Thyme

Thyme
Thyme

Thyme is a fragrant herb that grows in the Lamiaceae family of mints. Its small, green leaves and delicate, earthy, faintly minty flavor distinguish it. It is extensively utilized for fragrant, medicinal, and culinary uses.

There are many types of thyme; prominent forms are French, Lemon thyme (Thymus citriodorus), and English (Thymus vulgaris). Each variety may have subtle flavor differences.

Culinary Uses:

Thyme is a common herb when seasoning soups, stews, roasted meats, veggies, and sauces. This herb is essential to the classic French blend known as “herbes de Provence.”

13. Thimbleberry

Thimbleberry
Thimbleberry

Thimbleberries, or Rubus parviflorus, are deciduous shrubs native to North America and thrive in damp, chilly climates. In addition to their culinary uses in jams, jellies, and sweets, thimbleberries are deliciously eaten straight from the plant. 

14. Thistle Tea

Thistle Tea
Thistle Tea

A beverage called “thistle tea” is a very healthy drinks that start with th. It can be created by steeping or infusing thistle plants, especially blessed thistle (Cnicus benedictus) or milk thistle (Silybum marianum). Since it doesn’t come from the Camellia sinensis plant, it’s more of a herbal infusion than a true tea.

Cooking Process: 

  • To produce thistle tea, use hot water to soak crushed milk thistle seeds for ten to fifteen minutes. After straining the seeds, garnish with optional honey or lemon flavorings or sweeteners. 

15. Thalassery Biriyani

 Thalassery Biriyani
Thalassery Biriyani

Malabar biryani, or thalasery biryani, is a fragrant and savory variety from the Malabar area of Kerala, India. It is well known for both its distinct flavor and unique cooking procedure.

Cooking Process: 

  • To marinate meat, use yogurt, ginger-garlic paste, mint, coriander, green chilies, biryani masala, and lemon juice. Let it steep for a while.
  • Parboil basmati rice with whole spices until 70-80% cooked. Drain water and set aside.
  • Arrange the marinated meat on top of partially cooked rice in a biryani pot, dividing the layers with ghee and fried onions. The biryani should be steamed (dum) in a sealed pot over low heat when the rice is cooked and the meat is soft.
  • Gently combine the layers, then top with raisins, cashews, and fried onions. Serve salad, pickle, and raita beside Thalassery biryani. Savor the distinctive taste of this Malabar biryani.

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16. Thyme Butter

Thyme Butter
Thyme Butter

The earthy, somewhat minty flavors of thyme blend with the rich, creamy foundation of butter to create a fragrant and savory compound butter known as thyme butter. Roasted meats, vegetables, and even bread can all benefit from this condiment’s ability to elevate their flavors.

Cooking Process: 

  • Rinse and pat dry new thyme leaves. Discard the stalks after separating the leaves from them.
  • For maximum flavor extraction, finely mince the thyme leaves. For this, a sharp knife will do.
  • Get the unsalted butter and give it a little microwave melt to make it more spreadable. When mixing, make sure the butter is not too hard.
  • Melt the butter and mix in the finely chopped thyme in a bowl. Beat the two ingredients together until the thyme is mixed into the butter completely.
  • If the thyme butter doesn’t taste salty enough, add a pinch. You might not need more salt if you use salted butter, so keep that in mind.
  • Use plastic wrap to form the thyme butter into a log, roll it into a ball, or put it in a covered container for storage. If you choose the log shape, place it in the refrigerator until it solidifies.
  • Dip toast in thyme butter, spoon it over roasted or grilled meats, melt it over veggies, or drizzle it over pasta for a delicious finishing touch.

17. Thumbprint Cookies

Thumbprint Cookies
Thumbprint Cookies

Thumbprint cookies are a type of cookie that typically consists of a simple, buttery dough that is rolled into balls. The distinctive feature of these cookies is the indentation, or “thumbprint,” made in the center of each cookie before baking. This indentation is usually filled with various jams, jellies, chocolate, or other sweet fillings.

18. Thuringian Dumpling

Thuringian Dumpling

Thuringian dumplings, also known as Thüringer Klöße in German, are a traditional dish from the Thuringia region in central Germany. These dumplings are often served as a side dish with various meat dishes, such as roasts or sausages. Thuringian dumplings are characterized by their size, typically larger than other types of dumplings, and their light, fluffy texture.

Cooking Process:

  • Prepare four big potatoes for the Thuringian Dumplings recipe by peeling and shredding them. Using a dish towel, squeeze out any excess liquid from the shredded potatoes.
  • Mash one large egg with one cup of all-purpose flour, one teaspoon of salt, and the shredded potatoes in a big mixing basin until smooth.
  • Shape the batter into big, spherical dumplings, about the size of tennis balls, using moistened palms. Reduce the heat to a simmer and carefully add the dumplings to a saucepan of salted water brought to a boil. The dumplings should be cooked for 20 to 25 minutes or until perfectly tender.

19. Thaen Mittai

Thaen Mittai
Thaen Mittai

Thaen Mittai, a traditional sweet treat from South India and Sri Lanka, is also known as “Honey Candy” or “Honey Sweet” in English. It is a classic dessert consisting mostly of sugar and honey, two basic components. Tamil is a prevalent language in South India, and “Thaen Mittai” literally means “Honey Candy.”

Cooking Process:

To prepare Thaen Mittai, sugar and honey must be cooked together until a certain consistency is reached. After that, the material is put into molds to take on various shapes—most frequently cylindrical or cubical. The candies are ready to be consumed when they have cooled and hardened.

20. Thai Rice Noodle Soups

Thai Rice Noodle Soups
Thai Rice Noodle Soups

Thai rice noodles are a staple element in many Thai soup cuisines, referred to as Thai rice noodles soup. Rice noodles are made by combining water and rice flour to create thin, flat noodles. Thai food, among other Asian cuisines, is largely reliant on these noodles.

“Kuay Teow,” a well-known Thai rice noodle soup, varies in flavor according to the region and ingredients used.

21. Thai Rice Stir Fry Noodles

Thai Rice Stir Fry Noodles
Thai Rice Stir Fry Noodles

Pad Thai, sometimes called Thai rice stir-fry noodles, is a well-known and famous Thai meal consisting of stir-fried rice noodles with a tasty blend of ingredients. It’s a traditional street meal that’s popular both in Thailand and abroad.

Cooking Process:

  • First, soak the flat rice noodles in warm water until they become flexible, and then drain them before making Thai Rice Stir-Fry Noodles. Cook your preferred protein (shrimp, chicken, or tofu) in a wok or big skillet until almost done, then remove and leave aside. In the same wok, scramble the eggs and set them aside.
  • Add the minced garlic to the skillet after the rice noodles have been soaked and rinsed. Combine with the eggs and protein by tossing and stirring. To make the sauce, combine the tamarind paste, fish sauce (or soy sauce for vegetarians), and brown sugar or palm sugar in a bowl. Toss the noodles in the sauce to ensure an even coating.
  • Add the bean sprouts, chopped green onions, and stir-fry until nicely cooked and mixed. Pad Thai is best served hot, garnished with broken peanuts and lime wedges. Savor the harmonious fusion of umami, sour, salty, and sweet flavors in this traditional Thai cuisine.

22. Thinai

Thinai
Thinai

 Foxtail millet, or thinai, is a kind of millet grain that is grown and eaten all over the globe. Some of the rich components are dietary fiber, protein, vital amino acids, vitamins (particularly B-complex vitamins), and minerals like magnesium and iron.

Culinary Uses:

Use it to make porridge, dosa, or idli, or throw it into soups, stews, or salads instead of rice.

23. Three Bean Salad

Three Bean Salad
Three Bean Salad

“Three Bean Salad” is a classic salad recipe for three distinct types of beans: kidney, wax, and green. The beans are marinated in a tangy and somewhat sweet vinaigrette dressing, providing a delightful and healthful side dish.

Cooking Process:

  • First, prepare the Three Bean Salad, simmer or blanch fresh green and wax beans until they are crisp-tender; alternatively, drain and thoroughly rinse canned beans. Add the chopped bell pepper and thinly sliced red onion to a large bowl, along with the kidney, wax, and green beans. 
  • Mix the dressing (sugar, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper) in another bowl.
  • After lightly tossing to coat, drizzle the bean and vegetable mixture with the dressing. Allow the salad to marinate in the fridge for several hours or overnight.
  • Serve the Three Bean Salad cold with grilled meats or as a cool side dish for picnics and barbecues.

24. Thukpa

Thukpa
Thukpa

Northern India, Nepal, and Bhutan are among the many places where the traditional Tibetan noodle soup Thukpa has gained popularity. Wheat or rice noodles, veggies, meat (usually lamb or beef), and various spices create a filling and tasty meal in a savory broth.

Cooking Process:

  • Beginning with a tasty broth—vegetable or meat-based—that has been simmered with garlic, ginger, and spices until it is rich in flavor is the first step in making Thukpa. Follow the package directions to cook the wheat or rice noodles in a separate pot. 
  • Peel and finely chop veggies such as cabbage, spinach, carrots, and potatoes. Throw in some chopped ginger, garlic, soy sauce, and other spices, then toss the veggies with the liquid. 
  • Season with salt and pepper to taste. Ladle the heated broth with the veggies over the cooked noodles in individual serving dishes. 
  • Add chopped green onions as a garnish and, for added spice, sprinkle with chili oil or use fresh chili paste. The fragrant and cozy noodle soup, thukpa, is now ready to be consumed.

25. Theeyal

Theeyal
Theeyal

Theeyal is from the southern Indian state of Kerala. This fragrant and savory curry gets its signature black hue from roasted coconut and a blend of exotic spices. Theeyal is usually prepared with various vegetables, including bitter gourd, pearl onions, shallots (little onions), and sometimes even prawns or fish for protein.

Cooking Process:

  • Add curry leaves, mustard seeds, and fenugreek seeds to shredded coconut and toast till golden brown to produce Theeyal. Crush to a paste-like consistency. For pulp extraction, soak tamarind in warm water.
  • Add coriander powder, salt, turmeric, red chili powder to cooked veggies. Toss in the ground masala paste and tamarind water with the veggies.
  • Simmer until the curry thickens and the veggies are tender. Temper mustard seeds, curry leaves, and occasionally fenugreek seeds in coconut oil in a separate pan. When the Theeyal is ready, add this tempering. 
  • Serve hot for a fragrant and tasty South Indian meal over steamed rice.

26. Thoran

Thoran
Thoran

Traditional South Indian and Keralite cuisine has a meal called thoran, a stir-fry or sauté of dry vegetables. It is a popular accompaniment in Keralan cooking, consisting of stir-fried veggies (finely chopped or shredded) with a blend of spices, mustard seeds, curry leaves, and grated coconut.

Cooking Process:

  • Chop or finely slice veggies like carrots, beans, or cabbage. Heat the coconut oil in a skillet and add the mustard seeds. Add the chopped green chilies and curry leaves as they begin to sputter. Incorporate the chopped veggies into the pan and mix well.
  • Add more salt and turmeric powder to taste. Add the shredded coconut and continue to sauté the veggies until they are cooked but still crisp.
  • Serve Thoran as a flavorful, aromatic side dish with rice or Indian bread.

27. Three Pepper Chili

Three Pepper Chili
Three Pepper Chili

A kind of chili con carne, or three-pepper chili, is a thick and hot stew made mostly of chili peppers, beans, meat (often beef), and various spices. The phrase “Three Pepper” denotes using three distinct kinds of peppers in the dish to enhance the flavor profile’s richness and depth.

For Example:

  • Anaheim or Poblano Peppers (Medium): These peppers have a distinct earthy flavor and a moderate amount of heat.
  • Bell Peppers (Mild): These give the chili some sweetness and color without adding a lot of spice.
  • Jalapeño or Serrano Peppers (Hot): These peppers add a bright, spicy bite and increase the dish’s spiciness.

28. Thousand Island Dressing

Thousand Island Dressing
Thousand Island Dressing

One well-liked and adaptable salad dressing and condiment is Thousand Island dressing is the . It is renowned for its somewhat sweet undertone, zesty flavor profile, and creamy texture. Small pieces of chopped ingredients provide the dressing, which is usually orange or light pink in color, a textural and savory experience.

Cooking Process: 

  • In a bowl, combine the ketchup, finely sliced onion, mayonnaise,  vinegar, Worcestershire sauce, sweet pickle relish,  and salt & pepper to taste.
  • Mix the ingredients together until well combined. To allow the flavours to meld, put the dressing in the fridge for a short while.
  • Once chilled, the Thousand Island dressing may be used as a flexible dipping sauce or to lend a creamy, tangy, somewhat sweet flavor to salads, sandwiches, and burgers.

29. Thyme Roasted Chicken

Thyme Roasted Chicken
Thyme Roasted Chicken

Thyme-roasted chicken is a delicious and fragrant dish foods starting with th.  It’s chicken is cooked to perfection after being seasoned with thyme and other complementary herbs. Adding thyme, a fragrant herb with a hint of earthiness, and lemon enhances the flavor and scent of the chicken.

Cooking Process: 

  • Preheat the oven to 375°F (190°C). Verify the chicken’s cleanliness and dryness. Drizzle it with olive oil and liberally sprinkle with salt, pepper, and dried or fresh thyme. 
  • For added flavor, feel free to add diced garlic or slices of lemon. Season the chicken and put it on a roasting pan or baking sheet. Roast until 165°F (74°C) is reached internally and the skin is crispy and golden.
  • Allow the chicken to rest for a few minutes before slicing. Enjoy the aromatic and savory thyme-infused roast chicken with your favourite side dishes.

30. Three Cheese Pizza

Three Cheese Pizza
Three Cheese Pizza

One of the most delectable food that start with th is Three-Cheese Pizza. Three distinct kinds of cheese are used as toppings on a particular pizza called “three-cheese pizza.” The choice of cheeses can vary, but popular options include mozzarella, cheddar, and Parmesan. Each cheese adds its distinct taste and texture to create a rich and savory character.

Cooking Process:

  • Preheat your oven’s temperature to 450°F (230°C). Roll out the pizza dough on a surface dusted with flour to get the right thickness. Place the pizza dough on a baking sheet or pizza stone.
  • Spread a thin layer of tomato sauce evenly over the dough, leaving a small border around the edges. Next, generously sprinkle shredded mozzarella cheese over the sauce, followed by shredded cheddar and grated Parmesan.
  • You can improve the cheese’s flavor by adding olive oil and optional herbs and spices like red pepper flakes or oregano. You can top with anything else you want, such sliced tomatoes or olives.
  • Bake the pizza in the oven for 12 to 15 minutes, or until the cheese is bubbling and starting to brown and the crust is golden. When the pizza has been cooked, take it out of the oven, allow it to cool for a few minutes, then cut it into slices and savour your homemade three-cheese pie.

31. Thistle Leaves

Thistle Leaves
Thistle Leaves

The term “thistle leaves” usually refers to the leaves of plants  is another food that start with th.  Thistles are sometimes seen as weeds due to their characteristic spiky look. Nonetheless, some types of thistle are used in cooking, and their leaves are eaten.

The globe artichoke (Cynara scolymus), in particular, is one prominent example of this. The globe artichoke’s edible portion is the flower bud, and even though they are prickly, the leaves are frequently cooked and consumed. 

Silybum marianum, also referred to as milk thistle, is another plant with possible therapeutic uses. It’s occasionally possible to boil or add immature milk thistle leaves to salads.

Final Verdict

Cultures and flavours from around the globe are showcased in Foods that start with th. Everyone may find what they’re looking for, whether traditional foods, snacks, or herbs and spices. So, when you’re in the mood for something different, think about trying one of these tasty “th” dishes. The distinct allure of these “th-” meals is evident in everything from the spiciness of Thai curry to the delight of biting into a thumbprint cookie.

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