Boards Around the World Thai Charcuterie Board
Around the World
Thai Charcuterie Board
Instead of salami and brie, this board builds on Thai street-market snacks: herby larb, satay with peanut sauce and crackly pork belly, with plenty of fresh herbs and lime to keep it bright.
- Serves
- 8–10
- Board
- 18–20 inch
- Prep
- 45 min
- Cost
- $45–$70
- Level
- Intermediate
Open this board in the Board Builder Get amounts for your own guest count, free.
What's on the board
Protein
- Larb chicken
- Satay skewers
- Crispy pork belly bites
Cheese & spreads
- Cream cheese
- Cashew butter
- Aged Gouda
Sauces
- Peanut sauce
- Sweet chili sauce
- Nam prik pao (roasted chili paste)
Fresh produce
- Cucumber
- Cherry tomatoes
- Mango
- Limes
Herbs
- Lemongrass
- Makrut lime leaves
- Thai basil
- Fresh mint
Crunch
- Prawn crackers
- Sesame rice crackers
- Roasted cashews
- Toasted coconut
Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.
Why it works
Thai food is about balance: salty, sour, sweet and hot in the same bite. The proteins bring the savory side (lime-and-herb larb with its nutty toasted-rice crunch, satay and rich pork belly), and three dips let each guest choose their heat, from creamy peanut sauce and mild sweet chili to smoky, sweet nam prik pao.
Everything else is there to cool and refresh. Ripe mango and cucumber tame the chili, lime wedges sharpen each bite, and Thai basil, mint, lemongrass and makrut lime leaves make the board smell like a Bangkok market. Cashews, coconut and aged Gouda add a nutty, toasty note that echoes the peanut sauce, while prawn and rice crackers act as light scoops.
Timeline
- 25 min beforeCook the larb chicken and pork belly; let them rest.
- 15 min beforeMake the peanut sauce; slice the mango and cucumber.
- 8 min beforeGrill the satay; place the proteins and sauce bowls.
- 4 min beforeAdd herbs, produce and crackers.
- Serving timeFinish with toasted coconut, cashews and lime wedges.
The seven-step placement plan (what goes where, and why) is in the book.
New book
Build it exactly, with the new book
This board's exact shopping list with amounts and prices, the prep countdown, all seven placement steps, five swaps and five upgrades are in Charcuterie Lab: Around the World in 16 Boards, with 15 more international boards.
Questions
Where can I buy makrut lime leaves and nam prik pao?
Look in the produce section and condiment aisle of an Asian grocery store. Makrut (sometimes labeled kaffir) lime leaves are often sold frozen and keep well in the freezer. Nam prik pao comes in jars, sometimes labeled 'chili paste in soybean oil.' Online retailers carry both.
Can I make a Thai charcuterie board ahead of time?
Make the peanut sauce and larb a few hours ahead and chill them; larb is traditionally served at room temperature. Grill the satay and crisp the pork belly close to serving, and add herbs and crackers last so they stay fresh and crunchy.
What drinks go with a Thai board?
An off-dry Riesling balances the chili heat, and Thai iced tea or a crisp lager works too. Anything a little sweet or bubbly is a safe bet with spicy food.
Is this board OK for guests with nut allergies?
Not as written: peanut sauce, cashews and cashew butter are central. For a nut-free version, use a sunflower seed butter dip, skip the cashews and add extra toasted coconut and rice crackers.
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