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
- 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.
- 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.
- Assemble:
- Pour the dressing over the salad and toss well to coat evenly.
- Garnish with roasted peanuts.
- 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 restaurant’s.
| 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
- 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.
- 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.
- Combine:
- Pour the dressing over the cucumber mixture and toss well to combine.
- Garnish:
- Sprinkle crushed roasted peanuts on top just before serving.
- 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
- 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.
- Season the Soup:
- Add soy sauce, lime juice, and sugar. Adjust seasoning to taste.
- 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.
- Assemble:
- Place cooked rice noodles in serving bowls.
- Ladle the hot soup over the noodles.
- 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 |
Instructions
- Prepare Ingredients:
- Ensure the rice is cooked and chilled, preferably overnight.
- Thinly slice the chicken and season lightly with a pinch of salt.
- 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.
- 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.
- 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.
- Combine Ingredients:
- Return the chicken and scrambled eggs to the wok.
- Add the chilled rice, breaking up any clumps, and stir well.
- 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.
- Add tomatoes and spring onions:
- Stir in the tomato slices and chopped spring onions. Cook for another 1-2 minutes.
- 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 |
Instructions
- 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.
- 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.
- 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).
- 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.
- 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 |
Instructions
- 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.
- Add coconut milk.
- Pour in the coconut milk gradually while stirring to combine it with the curry paste.
- Cook the Chicken:
- Add the sliced chicken to the pan and cook until no longer pink (about 5 minutes).
- 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.
- 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.
- 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 |
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 |
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.
| Ingredient | Quantity |
| Green papaya | 1 small, shredded |
| Garlic cloves | 1-2, minced |
| Thai chilies | 1-2, chopped |
| Roasted peanuts | 2 tbsp, crushed |
| Cherry tomatoes | 6, halved |
| Fish sauce | 2 tbsp |
| Lime juice | 1 tbsp |
| Palm sugar (or brown sugar) | 1 tbsp |
| Green beans | 1/4 cup, cut into pieces |
| Dried shrimp (optional) | 2 tbsp |
Instructions for Making Authentic Green Papaya Salad
- Crush the Aromatics – In a mortar and pestle, crush the garlic and Thai chilies until mashed.
- Mix the Dressing – Add palm sugar, fish sauce, and lime juice. Mix well until the sugar dissolves.
- Combine the Ingredients – Add the shredded green papaya, cherry tomatoes, green beans, and dried shrimp (if using).
- Pound and Mix – Gently pound and mix the ingredients in the mortar to infuse the flavours while ensuring the papaya stays crisp.
- Add Peanuts – Toss in the crushed roasted peanuts and give it a final mix.
- Serve and Enjoy – Transfer to a plate and serve immediately for the freshest taste!
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 |
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.
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.
