Get ready to spice up your meals with these vibrant and healthy Thai recipes! Thailand is renowned for its bold flavors, aromatic spices, and colorful presentation. With a focus on fresh ingredients and balanced nutrition, this collection of 20 recipes will transport your taste buds to the bustling streets of Bangkok.
From spicy stir-fries to creamy curries, and from refreshing salads to comforting soups, these Thai recipes showcase the best of Southeast Asian cuisine. Whether you’re a foodie looking for inspiration or a health-conscious cook seeking new ideas, this article has something for everyone. So, let’s dive into the world of Thai cooking and explore the flavors that make this cuisine so beloved around the globe.
In the following pages, we’ll be sharing 20 mouthwatering recipes that blend traditional Thai flavors with modern twists and healthy ingredients. From classic dishes like Pad Thai and Tom Yum Soup to innovative creations like Lemongrass Coconut Soup and Thai Peanut Buddha Bowl, each recipe is carefully crafted to satisfy your cravings while nourishing your body.
Spicy Thai Basil Chicken with Brown Rice
Experience the bold flavors of Thailand with this quick and easy recipe that combines spicy chicken with aromatic brown rice.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups cooked brown rice
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai red curry paste
– 1/4 cup fish sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 1/4 teaspoon red pepper flakes (or more to taste)
– 1/4 cup chopped fresh Thai basil
– Salt and pepper, to taste
Instructions:
1. Cook brown rice according to package instructions.
2. In a large skillet or wok, heat oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
3. Add garlic, ginger, curry paste, fish sauce, soy sauce, brown sugar, and red pepper flakes. Stir-fry for 1-2 minutes.
4. Add chopped basil and stir-fry for an additional minute.
5. Serve chicken over cooked brown rice.
Cooking Time: 20-25 minutes
Thai Green Papaya Salad with Peanuts
This refreshing salad is a classic Thai dish that combines the crunch of green papaya with the creaminess of peanuts and the spiciness of chilies. It’s a perfect side dish or light meal for any occasion.
Ingredients:
– 1 large green papaya, peeled and grated
– 2 cups mixed vegetables (such as tomatoes, cucumbers, and carrots)
– 1/4 cup roasted peanuts
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1-2 Thai bird’s eye chilies, seeded and chopped
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine the grated papaya, mixed vegetables, peanuts, garlic, fish sauce, lime juice, and chilies.
2. Toss everything together until well combined.
3. Season with salt to taste.
4. Garnish with fresh cilantro leaves.
5. Serve immediately.
Cooking Time: 15 minutes
Lemongrass Coconut Soup with Mushrooms
This creamy and aromatic soup is a perfect blend of Asian-inspired flavors, featuring the brightness of lemongrass, the richness of coconut milk, and the earthiness of mushrooms. A comforting and nutritious meal for any time of year.
Ingredients:
– 2 stalks lemongrass, bruised
– 2 tablespoons olive oil
– 1 onion, chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 can full-fat coconut milk
– 4 cups vegetable or chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
2. Add the sliced mushrooms and minced garlic; cook until the mushrooms release their liquid and start to brown.
3. Add the bruised lemongrass stalks, coconut milk, and broth. Bring the mixture to a simmer.
4. Reduce the heat to low and let the soup simmer for 15-20 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste. Garnish with fresh cilantro leaves if desired.
Cooking Time: 20 minutes
Thai Quinoa Salad with Mango and Lime
This refreshing salad combines the nutty flavor of quinoa with the sweetness of mango and a squeeze of lime, all wrapped up in a vibrant Thai-inspired package. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 1 ripe mango, diced
– 1/2 cup red bell pepper, sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– 1/4 teaspoon Thai chili flakes (optional)
Instructions:
1. In a large bowl, combine cooked quinoa, mango, red bell pepper, and cilantro.
2. Squeeze lime juice over the salad and toss to coat.
3. Add fish sauce (if using) and stir to combine.
4. Season with salt, pepper, and Thai chili flakes (if desired).
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This salad is ready in minutes.
Grilled Thai Shrimp Skewers with Chili Sauce
Experience the bold flavors of Thailand with these succulent shrimp skewers smothered in a spicy chili sauce.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup mixed bell peppers (green, red, yellow)
– 1/4 cup Thai fish sauce
– 2 tablespoons lime juice
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
– 1/4 cup chili sauce (store-bought or homemade)
Instructions:
1. Preheat grill to medium-high heat.
2. Thread shrimp, bell peppers, and onions onto skewers.
3. In a small bowl, whisk together fish sauce, lime juice, brown sugar, ginger, and red pepper flakes.
4. Brush the mixture evenly onto the shrimp and vegetables.
5. Grill for 8-10 minutes or until shrimp are pink and cooked through.
6. Serve with additional chili sauce on the side.
Cooking Time: 10-12 minutes
Turmeric Ginger Thai Vegetable Stir-Fry
A vibrant and flavorful stir-fry that combines the warmth of turmeric and ginger with a variety of colorful vegetables, perfect for a quick and healthy meal.
Ingredients:
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, snap peas, mushrooms)
– 1 teaspoon grated fresh ginger
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons soy sauce
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; stir-fry until onion is translucent.
3. Add mixed vegetables, ginger, turmeric, salt, and pepper; stir-fry for 4-5 minutes or until vegetables are tender-crisp.
4. Stir in soy sauce; cook for an additional minute.
5. Garnish with cilantro, if desired.
6. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Thai Peanut Buddha Bowl with Tofu
A harmonious blend of creamy peanut sauce, crispy vegetables, and savory tofu, this Thai-inspired bowl is a perfect balance of flavors and textures. This vegan-friendly recipe is quick, easy, and packed with nutrients.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– 1/4 cup water
– 1 cup mixed vegetables (bell peppers, carrots, broccoli)
– 1 cup cooked brown rice or quinoa
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a blender or food processor, combine peanut butter, soy sauce, maple syrup, lime juice, and ginger. Blend until smooth.
2. Heat the mixture in a small saucepan over medium heat, whisking constantly, until warmed through.
3. Cook tofu cubes according to package instructions. Drain excess liquid.
4. Prepare vegetables by slicing or chopping them into desired shapes.
5. Assemble bowls with cooked rice or quinoa, roasted tofu, and mixed vegetables. Drizzle with peanut sauce and garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Zucchini Noodle Pad Thai with Almond Butter
This recipe combines the flavors of traditional Pad Thai with the nutritious and tasty zucchini noodles and creamy almond butter. The result is a delightful and refreshing twist on the classic dish that’s perfect for a quick weeknight dinner or lunch.
Ingredients:
– 2 medium zucchinis
– 1/4 cup almond butter
– 2 tablespoons coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., bean sprouts, carrots, green onions)
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish (optional)
Instructions:
1. Spiralize the zucchinis into noodles.
2. In a large skillet, heat the coconut oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
3. Add the mixed vegetables and cooked zucchini noodles to the skillet. Stir-fry for 2-3 minutes.
4. In a small bowl, whisk together the almond butter, soy sauce, and lime juice. Pour the mixture over the noodles and stir-fry for an additional minute.
5. Season with salt and pepper to taste. Garnish with chopped nuts, if desired.
Cooking Time: 15-20 minutes
Thai Coconut Curry with Chickpeas
Experience the rich flavors of Thailand with this simple and aromatic curry recipe featuring chickpeas.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 2 tablespoons coconut oil
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat the coconut oil in a large saucepan over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, ginger, and curry paste; cook for an additional minute.
4. Stir in the chickpeas, coconut milk, vegetable broth, salt, and pepper.
5. Bring to a simmer, then reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro leaves if desired.
Cooking Time: 30-35 minutes
Fresh Spring Rolls with Avocado and Herbs
Brighten up your mealtime with these refreshing spring rolls packed with creamy avocado and fragrant herbs.
Ingredients:
– 1 package of rice paper wrappers (usually found in the Asian food section)
– 2 ripe avocados, sliced
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt to taste
Instructions:
1. Fill a large bowl with warm water and submerge the rice paper wrapper for about 30 seconds, or until it becomes soft and pliable.
2. Remove the wrapper from the water and place it on a clean surface.
3. Arrange a few slices of avocado, some cilantro, and mint leaves in the center of the wrapper, leaving a small border around the edges.
4. Drizzle soy sauce and sesame oil over the filling, then sprinkle with salt to taste.
5. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up the rest of the way to form a tight cylinder.
6. Repeat with remaining wrappers and filling ingredients.
Cooking Time: None! Serve immediately or store in an airtight container for up to 2 hours.
Thai Pineapple Fried Cauliflower Rice
This recipe combines the sweetness of pineapple with the savory flavors of Thai cuisine, resulting in a delicious and unique side dish or main course.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 cups cooked rice (preferably day-old)
– 1 cup pineapple chunks
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the cauliflower florets and cook until tender, about 5 minutes.
3. Add the cooked rice, pineapple chunks, onion, garlic, and ginger. Stir-fry for 2-3 minutes.
4. Add the Thai red curry paste and stir-fry for another minute.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves if desired.
Cooking Time: 15-20 minutes
Red Curry Lentil Soup with Spinach
Warm up on a chilly day with this vibrant and flavorful Red Curry Lentil Soup, infused with the nutrients of spinach.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red curry paste
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1/2 cup fresh spinach leaves
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Stir in the red curry paste; cook for 1 minute.
4. Add the lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Stir in the spinach leaves; cook until wilted.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro, if desired.
Cooking Time: 45-50 minutes
Thai Mango Sticky Rice with Coconut Milk
This classic Thai dessert combines sweet ripe mangoes with creamy coconut milk-infused sticky rice, creating a match made in heaven. This easy-to-make recipe is perfect for warm weather or as a unique dessert option.
Ingredients:
– 1 cup of glutinous (sticky) rice
– 2 cups of water
– 1/2 cup of coconut milk
– 1/4 cup of granulated sugar
– 1/4 teaspoon of salt
– 2 ripe mangos, sliced
– 1 tablespoon of vegetable oil
Instructions:
1. Rinse the sticky rice and soak it in water for at least 4 hours or overnight.
2. Drain and cook the rice according to package instructions with the soaked water.
3. In a separate saucepan, combine coconut milk, sugar, and salt. Heat over medium heat until sugar dissolves.
4. Serve cooked rice with sliced mangoes and drizzle with the coconut milk mixture.
5. Garnish with toasted sesame seeds or chopped peanuts for added crunch (optional).
6. Cooking time: approximately 30 minutes to prepare and cook the sticky rice.
Enjoy your delicious Thai Mango Sticky Rice with Coconut Milk!
Baked Thai Fish in Banana Leaf
This recipe combines the freshness of fish with the aromatic flavors of Thailand, all wrapped up in a convenient banana leaf package. Perfect for a quick and impressive dinner or special occasion.
Ingredients:
– 4 fish fillets (any white fish works well)
– 1/2 cup Thai red curry paste
– 1/4 cup coconut milk
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 banana leaf (or parchment paper)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together curry paste, coconut milk, fish sauce, lime juice, garlic, and ginger.
3. Place the fish fillets in the mixture, coating them evenly.
4. Cut a banana leaf into a large square or use parchment paper.
5. Place the coated fish in the center of the leaf or paper, folding the edges to create a packet.
6. Bake for 12-15 minutes or until cooked through.
7. Serve hot with steamed rice and your favorite Thai sides.
Cooking Time: 12-15 minutes
Thai Cucumber Salad with Chili Lime Dressing
Reinvigorate your senses with this refreshing and spicy Thai-inspired salad, perfect for hot summer days.
Ingredients:
– 4-6 cucumbers, sliced into thin rounds
– 1/2 cup red onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons chili flakes
– 2 tablespoons lime juice
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cucumber slices, red onion, and cilantro.
2. In a small bowl, whisk together chili flakes, lime juice, and fish sauce (if using).
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This salad is ready in a flash.
Enjoy your spicy and tangy Thai Cucumber Salad with Chili Lime Dressing!
Vegan Tom Yum Soup with Lemongrass
Tom Yum soup is a classic Thai dish that’s typically made with shrimp and fish sauce, but this vegan version uses lemongrass and mushrooms to create a rich and flavorful broth.
Ingredients:
– 2 cups vegetable broth
– 1/2 cup water
– 1/4 cup sliced mushrooms (such as shiitake or cremini)
– 2 stalks lemongrass, bruised
– 1 tablespoon vegan tom yum paste
– 1 teaspoon soy sauce
– 1/2 teaspoon lime juice
– 1/4 teaspoon ground black pepper
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a large pot, combine vegetable broth and water. Bring to a boil over high heat.
2. Add sliced mushrooms and bruised lemongrass. Reduce heat to medium-low and simmer for 10 minutes.
3. Stir in vegan tom yum paste, soy sauce, lime juice, and black pepper.
4. Simmer soup for an additional 5-7 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Thai Sweet Potato and Kale Curry
A vibrant and flavorful curry that combines the natural sweetness of sweet potatoes with the earthy goodness of kale, all wrapped up in a fragrant Thai red curry sauce.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 2 cups curly kale, stems removed and chopped
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
3. Add sweet potatoes and coconut milk. Bring to a simmer, then reduce heat to low and cook for 20 minutes or until sweet potatoes are tender.
4. Stir in chopped kale and water or broth. Simmer for an additional 5-7 minutes or until kale is wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Grilled Chicken Satay with Peanut Dipping Sauce
Experience the flavors of Southeast Asia with this classic street food-inspired dish, featuring marinated chicken grilled to perfection and served with a creamy peanut dipping sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into thin strips
– 1/2 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– 1/4 cup peanut butter
– 1/4 cup heavy cream
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Satay sticks or skewers for grilling
Instructions:
1. In a large bowl, whisk together coconut milk, soy sauce, lime juice, garlic, brown sugar, and ginger. Add the chicken strips and marinate for at least 30 minutes.
2. Preheat grill to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
3. Thread marinated chicken onto satay sticks or skewers. Grill for 5-7 minutes per side, or until cooked through.
4. Meanwhile, mix peanut butter and heavy cream in a bowl. Add soy sauce, honey, salt, and pepper to taste.
5. Serve grilled chicken with peanut dipping sauce.
Cooking Time: 15-20 minutes
Thai Coconut Chia Pudding with Fresh Berries
This creamy and refreshing pudding combines the flavors of Thailand with the sweetness of fresh berries, making for a perfect breakfast or snack option.
Ingredients:
– 1/2 cup chia seeds
– 1 cup coconut milk
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons maple syrup
– 1 tablespoon grated ginger
– Pinch of salt
– Fresh berries (such as strawberries, blueberries, or raspberries)
Instructions:
1. In a small bowl, mix together chia seeds, coconut milk, unsweetened shredded coconut, maple syrup, grated ginger, and salt.
2. Refrigerate for at least 4 hours or overnight to allow the pudding to set.
3. Just before serving, top with fresh berries and any additional desired toppings (such as chopped nuts or shaved coconut).
4. Serve chilled.
Cooking Time: 4 hours (or overnight)
Stir-Fried Thai Eggplant with Basil
This classic Thai dish is a flavorful and aromatic stir-fry that showcases the sweet and tender properties of eggplant, paired with the pungent and herbaceous notes of basil. With just a few simple ingredients and quick cooking time, this recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium Thai eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup mixed bell peppers (any color), sliced
– 1/4 cup chopped fresh Thai basil leaves
– Salt and pepper to taste
– Optional: 1-2 teaspoons fish sauce or soy sauce
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and bell peppers; stir-fry for 2 minutes.
3. Add eggplant slices; cook for an additional 4-5 minutes, or until tender.
4. Stir in basil leaves; season with salt, pepper, and fish sauce (if using).
5. Serve hot over steamed rice or noodles.
Cooking Time: 10-12 minutes
Summary
Discover the vibrant flavors of Thailand with these 20 healthy and delicious recipes! From Spicy Thai Basil Chicken to Thai Coconut Curry, and from Turmeric Ginger Stir-Fry to Vegan Tom Yum Soup, there’s something for everyone. Explore a variety of dishes, including salads, soups, stir-fries, and curries, all made with fresh ingredients and bold flavors. Get ready to spice up your meals with these authentic Thai recipes that are sure to please even the pickiest eaters.