Thai Recipes
137 recipes found
:max_bytes(150000):strip_icc()/20220913-Moo-Palo-vicky-wsik-hero-ae5de57d069741358168aa587379ed3c.JPG)
Moo Palo (Thai Pork Belly Stew With Eggs)
A hearty Thai pork belly and egg stew that's flavored with five-spice powder, star anise, cinnamon, and a paste made from coriander roots, garlic, and salt.
:max_bytes(150000):strip_icc()/20220913-TomYamPla-vicky-wasik-04-79f1c21793084b31a3c451f4b7256c02.JPG)
Tom Yam Pla (Thai Spicy and Sour Soup with Fish)
This recipe for tom yam pla uses a whole fish. The head and bones fortify the stock and the flesh is marinated in fish sauce. The soup is seasoned with chiles, galangal, lemongrass, shallots, tomatoes, makrut lime leaves, lime juice, and culantro.
:max_bytes(150000):strip_icc()/khua-kling-gai-recipe-vicky-wasik-hero-11167936099f4ca7a7a96b54d52030d0.JPG)
Khua Kling Gai (Southern Thai Dry Curry With Minced Chicken) Recipe
A fiery, aromatic stir-fry that's quick and easy to make.
Pad Thai
Pad Thai is Thailand’s national dish, but not because it is traditional. The government codified it in the 1930s as a way of encouraging national pride in the unique ingredients of Thailand. It has been adopted and adapted all over the country, but one constant is that the dish is made almost entirely of long-lasting ingredients like rice noodles and tamarind, making it easy on the home cook. The savory, tart sauce is very simple to assemble, and it lasts well in the fridge. Watcharee Limanon, a cooking teacher in Yarmouth, Maine, who shared this recipe, said that although salty dried shrimp are used in the original recipe, many Thai cooks (and most of her students) now prefer fresh shrimp.
Tofu Larb
Larb, a ground meat dish seasoned with fresh herbs popular in the Northeastern and Northern regions of Thailand, originated in Laos where it's known as laab. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you’re looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Tofu Laab
Laab (also spelled larb), a ground meat dish seasoned with fresh herbs popular in the Northeastern and Northern regions of Thailand, originated in Laos. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you’re looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
:max_bytes(150000):strip_icc()/20210609-thai-green-curry-chicken-GaengKeowWanGai-vicky-wasik-seriouseats-25-de0c1741b5514e79a73db7d27acf7ffa.jpg)
Gaeng Khiao Waan Gai (Thai Green Curry with Chicken)
Gaeng khiao waan gai, or green curry with chicken, is one of the most well-known and popular Thai curries in the world. This recipe for the Thai green curry is bright, spicy, and savory.
:max_bytes(150000):strip_icc()/20210609-thai-green-curry-paste-PrikGaengKeowWan-vicky-wasik-seriouseats-21-402d8daabe094d9eb958c1a4d3663da7.jpg)
Prik Gaeng Khiao Waan (Thai Green Curry Paste)
Fresh green chiles are the key to this bright curry paste.
Thai Chicken Green Curry
Explore traditional and fusion Thai recipes, created by Watcharee! Follow Simple step-by-step process what we listed below to make the best Thai chicken green curry recipe at home. Use Watcharee's Traditional Thai Green Curry Sauce to make the dish more delicious.
Fish Laab
Laab (also spelled larb), a boldly flavored Thai dish, often combines ground chicken, ground pork or other ground meat with dried chile, scallions, shallots, fish sauce, lime, fresh herbs and nutty toasted rice, which you can make yourself or find at Asian markets. The dish also works with crumbled tofu, mushrooms, cauliflower or fish. In this quick-cooking fish version, fish fillets are pan-seared until cooked through, then broken into bite-sized pieces and tossed with the rest of the ingredients. Serve with sticky rice, small wedges of salted green cabbage, cucumber spears or lettuce leaves.
Herby Pork Laab With Chile
In this take on the classic Thai dish laab (also spelled larb) moo, ground pork is pan-cooked, then stirred together with a combination of funky fish sauce, fresh and dried chiles, shallots, lime juice and an abundance of fresh herbs for brightness. If you don't eat pork, ground chicken or turkey will work well in its place. Making the toasted rice powder is a little fussy, but it gives the dish an authentic nutty flavor and crunch. That said, if you skip it, it will still be delicious. If you have the time, top this dish with crispy shallots: It takes the whole thing to the next level, as does a flurry of chive blossoms when in season. Serve this spicy dish with sticky rice, and grilled or roasted wedges of cabbage squeezed with lime, but for a low-key weeknight, plain white rice and lettuce leaves work just as well.
Thai Doc
A simple drink, let's just call it a gin and tonic with Mekhong instead of gin. The tonic gives it a British-colonist-in-the-tropics feel, warding off malaria and such. Because lime is so essential to Thai cooking, some could be convinced that this is a local cocktail. Whereas an acceptable gin and tonic can still be made with not-so-good tonic, Mekhong isn't as forgiving in this regard, so please use a good tonic.
Thai Tea Ice with Sweet Milk
Thai iced Tea is deconstructed and made into a refreshing recipe: strong, spicy tea Granita—a tad bitter—with super-rich sweet milk. Really simple; really good.
Thai Pearl Cocktail
I concocted this Thai pearl cocktail on a sailing trip in the Andaman sea in Thailand. It includes pineapple juice, white rum, coconut milk, lime, and mint.
Thai-Style Broiled Shrimp
Thai Gremolata
I developed this recipe for a Thai-inspired variation of gremolata a couple of weeks ago, when I wanted something to add an herbal, colorful, and flavorful punch to a braised chicken peanut curry. Traditional gremolata is an Italian condiment consisting of minced parsley, garlic, and lemon zest; it’s typically used to add a bright and herbal note to rich, meaty dishes. I thought a similar concept would work well with Thai flavors, so I subbed lime zest for the lemon and minced cilantro for the parsley, kept the garlic, and added shallots and peanuts. The results were delicious and I think this Thai Gremolata will be a go-to around the indieculinary household for not only curries and such, but for grilled meats, too.
Thai Sticky Rice with Tropical Fruit
A simple, creamy coconut milk pudding that is a traditional Thai dessert. Yes, it is cooked in the microwave, but this gives the rice its perfectly al dente, shiny, and sticky quality that you are aiming for. The palm sugar is interchangeable with other sugars, and choose your favorite tropical fruit to accompany the rice. However, the Thai sticky rice is essential! Another sticky rice will do (I've used black sticky rice), but you can't beat the Thai stuff.
Thai Tea Jam
Tea with bread & Jam just got interesting. I've made this Milk Tea Jam recipe with different teas. Refrigerate and allow the jam 'rest' 2-3 days before eating.
Ginger, Cucumber, Carrot and Cabbage Slaw
Thai mango salsa
With summer's rich bounty of fruits, the onus is on me to dream up new ways to use the fruit. Munching on them alone is fine, but some fruits, like mangoes, beg to be gussied up. Per my husband's request, it's usually in the form of mango chicken — a quick stir-fry of chicken, onions and garlic, topped off with mangoes, cilantro and lime juice, served over jasmine rice. But it's hot. Dreadfully so. And so, along the lines of sweating out the heat with heat, I bring you Thai mango salsa.
Thai Style Spicy Pickled Cucumber Relish
Now that we don't carry out quite so often, I sometimes crave the Thai pickled cucumbers. So I made this recipe as a great complement to noodle dishes as well.
Thai Laab Gai (Chicken With Lime, Chili and Fresh Herbs)
Laab gai is a dish of browned ground chicken, mint, basil and red onions dressed with lime juice and ground red chiles that's popular in Laos and Isan, neighboring rural sections of Thailand. (The dish is sometimes spelled larb, lob or lop.) It's perfect hot weather food: spicy, crunchy and light, but rich in flavors and contrasts. Traditionally, this dish is made with a roasted rice powder that's prepared by toasting raw rice in a wok, then grounding it to a powder, but you can find premade roasted rice powder at Asian markets. Whatever you do, don't skip it — it adds a nuttiness that's essential to the authentic flavor of the dish.
Oxtail Soup
Pam Panyasiri served a version of this simple soup at her beloved restaurant, Pam Real Thai Food, in Midtown until it closed in 2001. It is not a staple of Thai menus, but it should be: it would make a French chef bow down in reverence. There is almost nothing to it: oxtails, boiled in seasoned water until very soft, then finished with chili, lime juice, scallion and cilantro, and usually crisp-fried onions or shallots.
