Top 10 Thai Recipes

สวัสดี (Sawasdee)! Let’s embark on a culinary journey through the vibrant flavours of Thailand. A delicious Thai dinner is a symphony of sweet, savoury, salty, spicy, and bitter, all harmonising perfectly on your palate.

Thanks to my upbringing in Asia, my heart has always had a special place for the enchanting world of Asian cuisine.

Now, let’s dive into these ten simple yet incredibly delectable Thai recipes. From mastering the art of creating fragrant curries to crafting the iconic Pad Thai, we’ll unlock the secrets to crafting these mouthwatering dishes that capture the essence of Thailand’s culinary heritage.

Thai Peanut Salad: Healthy Thai Recipe

The healthy Thai peanut salad bursts with Asian flavours. This Thai dish includes crunchy cabbage and peanuts, a sweet and mildly spicy Thai peanut sauce. For the perfect Thai peanut chicken salad for lunch or dinner, add cooked chicken—a salad recipe that is both low-carb and keto that everyone will love.

Ingredient	Quantity	Notes
For the Salad
Mixed greens (lettuce, spinach, etc.)	4 cups	Fresh and crisp
Shredded cabbage	2 cups	Red or green cabbage
Carrots (julienned or shredded)	2 medium-sized	Add crunch and colour
Red bell pepper (sliced thinly)	1	Fresh and vibrant
Cucumber (sliced or julienned)	1 medium-sized	Optional for added freshness
Fresh coriander (chopped)	2 tablespoons	Adjust to taste
Green onions (chopped)	2	Adds a sharp flavour
Roasted peanuts (crushed)	1/4 cup	Provides crunch and nutty flavour
Optional: Protein (tofu, grilled chicken, or shrimp)	1 cup cooked	Adds extra nutrition
For the Peanut Dressing
Peanut butter (natural, unsweetened)	1/4 cup	Creamy or crunchy, based on preference
Soy sauce	2 tablespoons	Adjust for saltiness
Rice vinegar	2 tablespoons	Adds tanginess
Honey (or maple syrup)	1 tablespoon	For sweetness
Sesame oil	1 tablespoon	Adds depth of flavour
Lime juice	1 tablespoon (juice of half a lime)	Fresh and zesty
Garlic (minced)	1 clove	Optional but enhances flavour
Ginger (grated)	1 teaspoon	Fresh ginger preferred
Water	2-4 tablespoons	Adjust to achieve desired dressing consistency

Instructions

1. Prepare the Salad:
   • In a large bowl, combine mixed greens, cabbage, carrots, bell pepper, cucumber, coriander, and green onions.
   • Add the optional protein if using.
2. Make the Dressing:
   • In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, garlic, and ginger.
   • Gradually add water to adjust consistency.
3. Assemble:
   • Pour the dressing over the salad and toss well to coat evenly.
   • Garnish with roasted peanuts.
4. Serve:
   • Serve immediately for a fresh, crunchy salad.

Thai Cucumber Salad

Thai Cucumber Salad – easy and healthy homemade Thai cucumber salad recipe that is better than your favourite Thai restaurants.

Ingredient	Quantity	Notes
For the Salad
Cucumbers (thinly sliced)	3 medium-sized	Preferably English cucumbers for less bitterness
Red onion (thinly sliced)	1 small	Adds a sharp, tangy flavour
Fresh coriander (chopped)	2 tablespoons	Adjust to taste
Fresh mint leaves (optional)	2 tablespoons	For added freshness
Red chilli (thinly sliced)	1	Adjust for spice level
Roasted peanuts (crushed)	1/4 cup	For crunch and nuttiness
For the Dressing
Rice vinegar	2 tablespoons	Adds tanginess
Lime juice	2 tablespoons	Fresh and zesty
Fish sauce (or soy sauce)	1 tablespoon	Adds savoury umami
Sugar (granulated or brown)	1 tablespoon	Balances the acidity
Sesame oil	1 teaspoon	For depth of flavour
Garlic (minced)	1 clove	Enhances the dressing
Ginger (grated)	1 teaspoon	Fresh ginger preferred

Instructions

1. Prepare the Salad:
   • Slice the cucumbers thinly and place them in a large bowl.
   • Add the sliced red onion, fresh coriander, mint leaves (if using), and red chilli.
2. Make the Dressing:
   • In a small bowl, whisk together rice vinegar, lime juice, fish sauce (or soy sauce), sugar, sesame oil, garlic, and ginger until the sugar dissolves.
3. Combine:
   • Pour the dressing over the cucumber mixture and toss well to combine.
4. Garnish:
   • Sprinkle crushed roasted peanuts on top just before serving.
5. Serve:
   • Serve immediately or refrigerate for up to 30 minutes for a more marinated flavour.

This light and refreshing salad pairs wonderfully with grilled meats or as a side dish to spicy Thai curries.

Northern-Style Vegan Thai Coconut Soup

A Northern-style Thai soup made with curry and coconut and loaded with noodles!

Ingredient	Quantity	Notes
For the Soup Base
Coconut milk	2 cups	Use full-fat for a richer flavour
Vegetable broth	2 cups	Adjust for preferred soup consistency
Red curry paste (vegan)	2 tablespoons	Check for vegan-friendly brands
Ground turmeric	1 teaspoon	Adds colour and earthy flavour
Ginger (grated)	1 tablespoon	Fresh ginger preferred
Garlic (minced)	2 cloves	Enhances the aroma
Soy sauce	2 tablespoons	Adds savoury depth
Lime juice	1 tablespoon	Balances the flavours
Sugar (brown or coconut)	1 teaspoon	For a touch of sweetness
Vegetables and Protein
Rice noodles (cooked)	200 g	Traditional Khao Soi noodles
Tofu (cubed and fried or baked)	1 cup	For protein
Mushrooms (sliced)	1 cup	Shiitake or button mushrooms work well
Carrots (thinly sliced)	1 medium-sized	Adds texture and sweetness
Baby spinach	1 cup	For added greens
Red onion (thinly sliced)	1 small	Optional garnish
Toppings and Garnishes
Fresh coriander (chopped)	2 tablespoons	Adds freshness
Spring onions (sliced)	2 tablespoons	Optional for garnish
Lime wedges	2-3	Serve on the side
Roasted peanuts (crushed)	2 tablespoons	Adds crunch
Fried shallots (optional)	2 tablespoons	For a crispy topping

Instructions

1. Prepare the Soup Base:
   • In a large pot, heat a splash of oil over medium heat.
   • Add red curry paste, turmeric, garlic, and ginger, and sauté until fragrant (about 2 minutes).
   • Stir in coconut milk and vegetable broth. Bring to a gentle simmer.
2. Season the Soup:
   • Add soy sauce, lime juice, and sugar. Adjust seasoning to taste.
3. Add Vegetables and Protein:
   • Add mushrooms, carrots, and tofu to the soup. Let it simmer until the vegetables are tender (5-7 minutes).
   • Stir in baby spinach just before serving to wilt slightly.
4. Assemble:
   • Place cooked rice noodles in serving bowls.
   • Ladle the hot soup over the noodles.
5. Garnish and Serve:
   • Top with fresh coriander, spring onions, roasted peanuts, and fried shallots if desired.
   • Serve with lime wedges on the side for added zest.

This vibrant soup offers a creamy, spicy, and tangy flavour profile, perfect for a comforting and hearty vegan meal.

Khao Phat Gai- Thai Chicken Fried Rice

Thai fried rice has hints of citrus and umami. Make it with any protein and serve it with a spicy fish sauce for an ultimate Thai comfort dish.

Ingredient	Quantity	Notes
For the Fried Rice
Cooked jasmine rice	4 cups	Best if chilled overnight for texture
Chicken (thinly sliced)	300 g	Use boneless, skinless chicken thighs or breasts
Eggs	2	Lightly beaten
Garlic (minced)	3 cloves	Enhances aroma
Onion (diced)	1 small	Adds sweetness
Carrots (diced)	1 medium	Optional for added texture
Spring onions (chopped)	2-3	For garnish and flavour
Tomato (sliced or diced)	1 medium	Adds freshness
Vegetable oil	2 tablespoons	For frying
Seasoning Sauce
Soy sauce	2 tablespoons	Adjust to taste
Fish sauce	1 tablespoon	Adds authentic Thai flavour
Oyster sauce	1 tablespoon	Optional for richness
Sugar (granulated)	1 teaspoon	Balances the flavours
White pepper	1/4 teaspoon	For subtle spice
Garnishes and Sides
Fresh cucumber slices	1 small	Traditional side
Lime wedges	2-3	Adds a zesty finish
Coriander leaves	2 tablespoons	Optional for garnish

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Instructions

1. Prepare Ingredients:
   • Ensure the rice is cooked and chilled, preferably overnight.
   • Thinly slice the chicken and season lightly with a pinch of salt.
2. Cook the Chicken:
   • Heat one tablespoon of vegetable oil in a wok or large pan over medium-high heat.
   • Add the chicken and cook until no longer pink (about 4-5 minutes). Remove and set aside.
3. Scramble the Eggs:
   • Add another tablespoon of oil to the wok. Pour in the beaten eggs and stir gently until just scrambled. Remove and set aside.
4. Stir-fry the vegetables:
   • Add garlic and onion to the wok, sautéing until fragrant and softened.
   • Add diced carrots (if using) and cook until tender.
5. Combine Ingredients:
   • Return the chicken and scrambled eggs to the wok.
   • Add the chilled rice, breaking up any clumps, and stir well.
6. Add seasoning sauce:
   • Mix soy sauce, fish sauce, oyster sauce, sugar, and white pepper in a small bowl.
   • Pour over the rice mixture and toss to coat evenly.
7. Add tomatoes and spring onions:
   • Stir in the tomato slices and chopped spring onions. Cook for another 1-2 minutes.
8. Serve:
   • Plate the fried rice and garnish with fresh cucumber slices, lime wedges, and coriander leaves if desired.

This flavourful and fragrant fried rice dish is quick to prepare and perfect as a standalone meal or paired with other Thai dishes.

Best Ever Tom Kha Gai—Thai Coconut Soup

This tom kha soup (Thai coconut soup) is perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavour.

Ingredient	Quantity	Notes
For the Soup Base
Coconut milk	3 cups	Use full-fat for richness
Chicken broth	3 cups	Can substitute with vegetable broth for lighter soup
Lemongrass stalks	2	For garnish, if preferred spicy
Galangal (sliced)	4-5 slices	Fresh preferred, but ginger can be substituted
Kaffir lime leaves	4-6	Torn to release aroma
Thai red chillies	2-3	Adjust to spice preference
Mushrooms (sliced)	2 cups	Straw or button mushrooms work well
Chicken (sliced thinly)	300 g	Use boneless, skinless thighs or breasts
Seasoning Ingredients
Fish sauce	2-3 tablespoons	For authentic savoury flavour
Lime juice	2-3 tablespoons	Adjust for tanginess
Sugar (brown or granulated)	1 teaspoon	Balances the flavours
Salt	To taste	Adjust as needed
Garnishes
Fresh coriander leaves	2 tablespoons	Adds freshness
Spring onions (sliced)	2 tablespoons	Optional
Lime wedges	2-3	Serve on the side
Extra Thai chillies	1-2	For garnish if preferred spicy

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Instructions

1. Prepare the Aromatics:
   • Bruise the lemongrass stalks by gently crushing them with the back of a knife. Cut into 2-inch pieces.
   • Slice the galangal and tear the kaffir lime leaves slightly to release their fragrance.
2. Make the Soup Base:
   • In a large pot, combine the coconut milk and chicken broth. Bring to a gentle simmer over medium heat.
   • Add lemongrass, galangal, kaffir lime leaves, and Thai chillies. Simmer for 10 minutes to infuse the flavours.
3. Cook the Chicken and Mushrooms:
   • Add the sliced chicken and mushrooms to the soup. Simmer gently until the chicken is fully cooked and the mushrooms are tender (5-7 minutes).
4. Season the Soup:
   • Add fish sauce, lime juice, sugar, and a pinch of salt. Stir well and adjust the balance of salty, tangy, and sweet to taste.
5. Finish and Serve:
   • Remove lemongrass, galangal, and lime leaves from the soup if preferred.
   • Ladle the soup into bowls and garnish with fresh coriander leaves, spring onions, and additional chillies if desired.
   • Serve hot with lime wedges on the side.

This classic Tom Kha Gai is creamy, aromatic, and perfectly balanced with tangy, spicy, and savoury notes. Serve with steamed jasmine rice or enjoy as a standalone dish.

Quick and Easy Thai Panang Curry

This easy recipe of Thai Penang Curry will deliver an authentic chicken meal straight out of Thailand, straight to your door!

Ingredient	Quantity	Notes
For the Curry
Coconut milk	2 cups	Full-fat for a richer curry
Panang curry paste	2-3 tablespoons	Adjust to spice preference
Chicken (sliced thinly)	300 g	Use boneless, skinless thighs or breasts
Bell peppers (sliced)	1-2	Choose red, yellow, or green for colour
Baby corn	1 cup	Optional for added texture
Kaffir lime leaves	4-6	Torn to release flavour
Sugar (brown or palm)	1 tablespoon	Balances the curry
Fish sauce	1 tablespoon	Adds savoury umami
Peanut butter (optional)	1 tablespoon	For extra creaminess and nuttiness
Basil leaves (Thai basil preferred)	1/4 cup	Adds freshness and aroma
Lime juice	1 tablespoon	Balances the flavours
Garnishes
Fresh coriander leaves	2 tablespoons	Optional but adds colour
Crushed peanuts (optional)	1 tablespoon	For added crunch
Lime wedges	2-3	Serve on the side

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Instructions

1. Prepare the Base:
   • Heat a splash of oil in a large pan or wok over medium heat.
   • Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant.
2. Add coconut milk.
   • Pour in the coconut milk gradually while stirring to combine it with the curry paste.
3. Cook the Chicken:
   • Add the sliced chicken to the pan and cook until no longer pink (about 5 minutes).
4. Add Vegetables:
   • Stir in bell peppers, baby corn, and torn kaffir lime leaves. Let it simmer for 5-7 minutes until the vegetables are tender.
5. Season the Curry:
   • Add fish sauce, sugar, and peanut butter (if using). Stir well and adjust to taste.
   • Squeeze in lime juice and give it a final stir.
6. Finish and Serve:
   • Turn off the heat and stir in fresh basil leaves.
   • Garnish with coriander leaves and crushed peanuts, and serve with lime wedges on the side.

Serving Suggestions:

• Serve hot with steamed jasmine rice or sticky rice for an authentic experience.
• You can swap chicken for tofu, shrimp, or beef based on preference.

Thai Mango Sweet Coconut Sticky Rice

Thai Mamangoweet coconut sticky rice is an authentic Southeast Asian fruit dessert! Sweet glutinous rice coated in sweet coconut sauce paired with fresh, ripe mangoes. Vegan and gluten-free.

Ingredient	Quantity	Notes
For the Sticky Rice
Glutinous rice (sticky rice)	1 cup	Soaked for at least 4-6 hours or overnight
Coconut milk	1 cup	Full-fat for best flavour
Sugar (granulated or palm)	1/4 cup	Adjust for sweetness
Salt	1/4 teaspoon	Balances the sweetness
For the Coconut Sauce
Coconut milk	1/2 cup	Full-fat for creaminess
Sugar (granulated or palm)	1 tablespoon	Adjust for sweetness
Salt	1/8 teaspoon	Enhances the flavour
Cornstarch	1/2 teaspoon	Mix with 1 tablespoon water for thickening
For Serving
Ripe mangoes	2 large	Peeled and sliced
Toasted sesame seeds	1 teaspoon	Optional, for garnish
Fresh mint leaves	Few sprigs	Optional, for garnish

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Instructions

1. Prepare the sticky rice:

• Rinse the soaked glutinous rice until the water runs clear.
• Steam the rice in a bamboo or metal steamer for 25-30 minutes, ensuring it becomes tender and sticky.

2. Make the Sweet Coconut Mixture:

• In a small saucepan, heat 1 cup of coconut milk over medium heat.
• Add sugar and salt, stirring until dissolved. Do not let it boil.
• Once the rice is cooked, transfer it to a large bowl. Gradually pour the sweet coconut mixture over the rice, mixing gently to combine.
• Cover and let the rice absorb the mixture for 15-20 minutes.

3. Prepare the Coconut Sauce:

• In a small saucepan, combine 1/2 cup of coconut milk, sugar, and salt. Heat over low heat, stirring until the sugar dissolves.
• Add the cornflour slurry (cornflour mixed with water) and stir until the sauce thickens slightly. Remove from heat and set aside.

4. Assemble the Dessert:

• Place a portion of sticky rice on a serving plate.
• Arrange slices of ripe mango beside the rice.
• Drizzle the coconut sauce over the rice.

5. Garnish and Serve:

• Sprinkle with toasted sesame seeds and garnish with mint leaves if desired.
• Serve immediately for the best texture and flavour.

Tips:

• Ensure the mangoes are ripe for maximum sweetness.
• Sticky rice can be made ahead, but assemble just before serving to keep it fresh.
• Toasted mung beans can be used instead of sesame seeds for a traditional touch.

Thai Chicken Satay

Tender chicken marinated in coconut milk and aromatics and threaded onto skewers is excellent grilled or roasted in the oven.

Ingredient	Quantity	Notes
For the Chicken Marinade
Chicken breast (boneless, skinless)	500 g	Cut into thin strips or bite-sized pieces
Coconut milk	1/2 cup	Adds creaminess and flavour
Soy sauce	2 tablespoons	For savoury depth
Fish sauce	1 tablespoon	Adds authentic Thai flavour
Brown sugar	1 tablespoon	Balances the flavours
Ground coriander	1 teaspoon	For earthy flavour
Ground cumin	1/2 teaspoon	Adds warmth
Ground turmeric	1/2 teaspoon	For colour and flavour
Garlic (minced)	2 cloves	Adds depth
Fresh lime juice	1 tablespoon	Adds tanginess
For the Peanut Sauce
Peanut butter (smooth)	1/2 cup	Preferably unsweetened
Coconut milk	1/4 cup	Adds creaminess and balances the sauce
Soy sauce	1 tablespoon	For saltiness
Lime juice	1 tablespoon	Adds tangy zing
Brown sugar	1 tablespoon	For sweetness
Ground coriander	1/2 teaspoon	Optional, for extra flavour
Chili flakes or fresh chili	1/2 teaspoon (optional)	Adjust to desired spice level
Water	2-3 tablespoons	To adjust sauce consistency
For Garnish (optional)
Chopped fresh coriander	2 tablespoons	Adds freshness
Lime wedges	2-3	For serving

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Instructions

1. Prepare the Chicken Marinade:

• In a large bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, ground coriander, cumin, turmeric, garlic, and lime juice.
• Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours) for the flavours to meld.

2. Make the Peanut Sauce:

• In a small saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and ground coriander (if using). Heat over low heat while stirring until the sauce becomes smooth and heated through.
• Adjust the consistency with water if the sauce is too thick. Stir in chilli flakes or fresh chilli for extra spice.
• Remove from heat and set aside.

3. Grill the Chicken Satay:

• Preheat the grill or grill pan to medium-high heat.
• Thread the marinated chicken pieces onto skewers, ensuring they are not overcrowded.
• Grill the chicken skewers for about 4-5 minutes per side, or until fully cooked and slightly charred.

4. Serve:

• Arrange the chicken skewers on a serving plate.
• Drizzle with the peanut sauce or serve it as a dipping sauce on the side.
• Garnish with chopped fresh coriander and lime wedges.

Tips:

• If you don’t have skewers, you can grill the chicken pieces directly or use wooden skewers that have been soaked in water for 30 minutes.
• Serve with jasmine rice, a Thai salad, or as an appetiser at a party.

This Thai Chicken Satay with its aromatic marinade and rich peanut sauce is a crowd-pleaser, offering a perfect balance of savoury, sweet, and a little bit of spice. Enjoy!

Authentic Green Papaya Salad

An authentic recipe for the famous Thai green papaya salad. Crisp, refreshing, and delicious, this is the perfect side dish for any summer barbecue.

Classic Thai Green Curry

Green curry is a delicious and easy Thai green curry with chicken in rich coconut curry sauce. Homemade and authentic, this recipe takes 20 mins and is much better than in restaurants.

Ingredient	Quantity	Notes
For the Salad
Green papaya (shredded)	2 cups	Peeled and julienned or grated
Carrot (shredded)	1 medium	Optional for added colour and crunch
Cherry tomatoes (halved)	6-8	Fresh and juicy
Green beans (cut into 2-inch pieces)	1/2 cup	Blanched or raw
Garlic (peeled)	2 cloves	Pounded or minced
Thai red chillies	2-3	Adjust to taste for spiciness
Roasted peanuts (crushed)	2 tablespoons	Adds crunch and nuttiness
For the Dressing
Fish sauce	2 tablespoons	Adjust for saltiness
Lime juice	2 tablespoons	Freshly squeezed for tanginess
Palm sugar (or brown sugar)	1 tablespoon	Balances the flavours
Dried shrimp (optional)	1 tablespoon	Adds authentic savoury depth
Garnish and Serving
Fresh coriander (optional)	2 tablespoons	Adds freshness
Lime wedges	2-3	For serving
Extra roasted peanuts	1 tablespoon	Optional garnish

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Instructions

1. Prepare the Dressing:

• In a mortar and pestle, pound the garlic and red chillies together into a coarse paste.
• Add fish sauce, lime juice, and palm sugar. Mix until the sugar dissolves completely. Adjust the balance of salty, sour, sweet, and spicy flavours as needed.

2. Assemble the Salad:

• In a large bowl, combine the shredded green papaya, carrot, cherry tomatoes, and green beans.
• Pour the dressing over the vegetables and toss gently but thoroughly to combine.

3. Add Peanuts and Shrimp:

• Add crushed roasted peanuts and dried shrimp (if using) to the salad. Toss again.

4. Serve:

• Transfer the salad to a serving plate.
• Garnish with additional peanuts, fresh coriander, and lime wedges if desired.

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Tips:

• Use a mandoline slicer or julienne peeler for thin, even papaya shreds.
• Adjust the spice level by reducing or increasing the number of chillies.
• For a vegetarian version, substitute soy sauce for fish sauce and omit the dried shrimp.
• Serve immediately for the freshest flavour and crunch.

This Green Papaya Salad is a refreshing and vibrant dish, bursting with the iconic Thai balance of sweet, sour, salty, and spicy. Perfect as a starter, side dish, or light meal!

In conclusion

Thai cuisine captivates food enthusiasts with its impeccable balance of flavours. From the sweet and savoury to the spicy and bitter, Thai dishes offer a unique and delightful experience for the palate. Whether you’re a seasoned Thai food enthusiast or new to its exquisite flavours, these top 10 Thai recipes provide a gateway to the rich tapestry of Thai culinary traditions.

As we’ve explored the vibrant world of Thai cooking, remember that the heart of Thai cuisine lies in the art of balancing diverse ingredients and flavours. So, gather your ingredients, unleash your inner chef, and embark on a journey that celebrates the cultural and culinary heritage of Thailand.

สุขใจในการทำอาหาร (Suk jai nai kaan tham aahaan), which means “Enjoy cooking” in Thai, and may your kitchen be filled with the aromatic essence of Thailand as you create these delicious dishes. From green curry to mango sticky rice, these recipes offer a taste of Thailand’s exquisite flavours and a glimpse into the warmth and hospitality of Thai culture.