13 Creative No Peanut Thai Recipes for Allergy-Friendly Meals That Deliver

Finding Thai recipes that are both allergy-friendly and full of flavor can be a real challenge. That’s why I’m excited to share 13 creative no-peanut Thai dishes that are perfect for your next meal plan. From zesty Thai basil chicken stir-fry to creamy yellow curry with potatoes, these recipes capture the delicious tastes of Thailand while keeping dietary needs in mind. Get ready to explore these vibrant, mouthwatering meals.

Zesty Thai Basil Chicken Stir-Fry

Thai cuisine is renowned for its vibrant flavors, and the Zesty Thai Basil Chicken Stir-Fry is a delightful dish that encapsulates the essence of this culinary tradition. Known as “Gai Pad Krapow” in Thai, this recipe is a perfect balance of spicy, savory, and aromatic flavors, with fresh basil adding a fragrant elegance to the dish.

The combination of chicken, vegetables, and a rich sauce guarantees that this meal is both satisfying and nutritious, making it an ideal choice for an allergy-friendly dinner. This recipe is designed to be gluten-free and can easily be adapted for other dietary restrictions, making sure that everyone at your table can enjoy it.

The Zesty Thai Basil Chicken Stir-Fry isn’t only delicious but also quick and easy to prepare. In just under 30 minutes, you can serve a meal that will transport your taste buds to Thailand. The key to achieving the authentic flavor lies in the use of fresh ingredients and a well-balanced sauce.

This recipe is perfect for a weeknight dinner or a special occasion, and it serves 4-6 people, making it a great option for family meals or gatherings. Now, let’s explore the ingredients and steps needed to create this flavorful dish.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs, thinly sliced
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai bird chilies, thinly sliced (adjust to taste)
• 1 red bell pepper, thinly sliced
• 1 cup fresh Thai basil leaves
• 1 tablespoon gluten-free soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce (make sure it’s gluten-free)
• 1 teaspoon sugar
• 1/4 cup chicken broth or water
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by slicing the chicken thighs into thin strips. Mince the garlic and slice the Thai bird chilies and red bell pepper. Set these aside to have all ingredients ready for cooking.
2. Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and sliced chilies. Stir-fry for about 30 seconds until the garlic is fragrant but not burnt.
3. Cook the Chicken: Add the sliced chicken to the wok. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink inside.
4. Add the Vegetables: Toss in the sliced red bell pepper. Stir-fry for an additional 2-3 minutes, allowing the pepper to soften slightly while still retaining a bit of crunch.
5. Make the Sauce: In a small bowl, mix together the gluten-free soy sauce, fish sauce, oyster sauce, sugar, and chicken broth or water. Pour this sauce over the chicken and vegetables in the wok.
6. Add the Basil: Allow the sauce to simmer for 1-2 minutes, then add the fresh Thai basil leaves. Stir everything together, letting the basil wilt into the dish, which will infuse the stir-fry with its aromatic flavor.
7. Serve: Once everything is well combined and heated through, remove the wok from heat. Serve the Zesty Thai Basil Chicken Stir-Fry immediately over a bed of cooked jasmine rice for a complete meal.

Extra Tips:

When making this dish, it’s essential to use fresh Thai basil as it imparts a unique flavor that can’t be replicated with other types of basil. If you want to reduce the heat, consider using fewer Thai bird chilies or opting for a milder variety.

Additionally, make sure that all sauces used are gluten-free if you’re catering to dietary restrictions. Preparing all your ingredients before you start cooking, a practice known as “mise en place,” will help streamline the process and guarantee that the stir-fry comes together quickly and efficiently.

Enjoy this delicious and aromatic dish with family and friends!

Coconut Lemongrass Soup

Coconut Lemongrass Soup is a delightful Thai dish that combines the aromatic flavors of lemongrass, ginger, and coconut milk into a harmonious blend that warms the soul. This soup is perfect for those who are looking for an allergy-friendly meal, as it’s naturally gluten-free and can easily be adapted to be vegan or vegetarian. The creamy coconut milk pairs beautifully with the tangy lime juice and the subtle heat from the chili, creating a comforting and flavorful experience.

This recipe focuses on simplicity and freshness, making it easy to prepare even for those new to Thai cuisine. The key to this soup is the quality of the ingredients, particularly the lemongrass and the coconut milk. Fresh lemongrass can be found in most Asian grocery stores, and it imparts a citrusy aroma that’s quintessential to the dish. The use of coconut milk not only adds creaminess but also makes the soup suitable for those avoiding dairy. With a few steps, you’ll be able to prepare this delicious Coconut Lemongrass Soup for 4-6 people.

Ingredients:

• 2 stalks of fresh lemongrass
• 1 tablespoon of vegetable oil
• 1-inch piece of ginger, sliced
• 2 cloves of garlic, minced
• 1-2 Thai red chilies, sliced
• 4 cups of vegetable broth
• 1 can (14 oz) of coconut milk
• 1 tablespoon of soy sauce (use gluten-free if needed)
• 1 tablespoon of brown sugar
• 1 tablespoon of lime juice
• 1 cup of sliced mushrooms
• 1 cup of firm tofu, cubed
• Salt to taste
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions:

1. Prepare the Lemongrass: Trim the ends of the lemongrass stalks and peel away the tough outer layers. Lightly crush the stalks with the back of a knife to release the flavors and then cut them into 2-inch pieces.
2. Saute Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the ginger, garlic, and chilies, and sauté for about 2 minutes until fragrant, being careful not to burn the garlic.
3. Simmer the Broth: Add the lemongrass pieces to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes to infuse the flavors.
4. Add Coconut Milk and Seasonings: Stir in the coconut milk, soy sauce, and brown sugar. Let the mixture simmer for another 5 minutes to combine the flavors. Adjust the seasoning with salt if needed.
5. Cook the Mushrooms and Tofu: Add the sliced mushrooms and cubed tofu to the soup. Continue to simmer for an additional 5-7 minutes, until the mushrooms are tender.
6. Finish with Lime Juice: Remove the soup from heat and stir in the lime juice. This will brighten the flavors and add a revitalizing tang to the soup.
7. Serve: Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve with lime wedges on the side for extra zest.

Extra Tips:

For the best results, use fresh ingredients as they add more depth and authenticity to the soup. If you prefer a spicier soup, you can increase the number of Thai chilies. Remember to taste and adjust the seasoning according to your preference, especially with salt and lime juice, to balance the flavors.

If you’re making this soup vegan, make sure that your soy sauce and any other additives are plant-based. Additionally, if you can’t find fresh lemongrass, lemongrass paste can be a suitable substitute, although fresh is always preferable for authenticity.

Spicy Green Curry With Tofu

Spicy Green Curry With Tofu is a delectable Thai dish that perfectly balances the bold flavors of green curry paste with the subtle creaminess of coconut milk, creating an allergy-friendly meal that everyone can enjoy. This recipe swaps traditional meat with tofu, making it a great option for vegetarians and those with dietary restrictions. The aromatic spices and herbs in this dish will transport your taste buds to the vibrant streets of Thailand, while the tofu absorbs all the flavors, providing a satisfying and hearty meal.

This Spicy Green Curry With Tofu isn’t only delicious but also incredibly simple to make. It’s perfect for those who love a bit of spice and want to enjoy an authentic Thai experience at home. The dish can be easily adapted to suit your taste preferences, whether you prefer a milder curry or wish to add more vegetables for extra nutrition.

Whether you’re cooking for family or hosting a dinner party, this recipe serves 4-6 people and is sure to be a hit at the table.

Ingredients:

• 400g firm tofu, drained and cubed
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 3 tablespoons green curry paste (confirm it’s gluten-free if necessary)
• 400ml coconut milk
• 1 cup vegetable stock
• 1 tablespoon soy sauce (use gluten-free if necessary)
• 2 teaspoons sugar
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 100g green beans, trimmed and halved
• Fresh basil leaves, for garnish
• Cooked jasmine rice, to serve

Cooking Instructions:

1. Prepare the Tofu: Begin by draining the tofu and pressing it to remove excess moisture. Once drained, cut the tofu into bite-sized cubes.
2. Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the tofu cubes and cook until they’re golden brown on all sides. Remove the tofu from the pan and set aside.
3. Sauté the Aromatics: In the same pan, add the remaining tablespoon of vegetable oil. Add the sliced onion and sauté until it becomes translucent.
4. Create the Curry Base: Stir in the green curry paste and cook for about 1-2 minutes until it becomes fragrant. This step is essential for releasing the essential oils in the curry paste, which will enhance the flavor of your dish.
5. Simmer the Curry: Pour in the coconut milk and vegetable stock, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
6. Season and Add Vegetables: Add the soy sauce and sugar, stirring to dissolve. Add the red bell pepper, zucchini, and green beans to the pan. Let them cook in the simmering curry for about 5-7 minutes, or until they’re tender.
7. Combine the Tofu: Return the cooked tofu to the pan, stirring gently to coat it with the curry sauce. Allow the tofu to warm through for an additional 3-4 minutes.
8. Garnish and Serve: Remove the curry from heat and garnish with fresh basil leaves. Serve the Spicy Green Curry With Tofu hot with a side of cooked jasmine rice.

Extra Tips:

When cooking Spicy Green Curry With Tofu, make sure to adjust the level of spiciness according to your preference by adding more or less green curry paste. If you prefer a richer flavor, you can use full-fat coconut milk, and for a more varied texture, consider adding other vegetables like eggplant or bamboo shoots.

Always taste and adjust the seasoning at the end to confirm the perfect balance of flavors. Remember to shake the coconut milk can before opening it to confirm even consistency throughout your dish.

Sweet and Sour Pineapple Shrimp

Sweet and Sour Pineapple Shrimp is a delightful Thai dish that strikes the perfect balance between tangy and sweet flavors. This dish combines succulent shrimp with juicy pineapple chunks, creating a rejuvenating and vibrant meal. Perfect for those who’ve dietary restrictions, this recipe is designed to be allergy-friendly, guaranteeing that everyone at the table can enjoy it without worry.

With its bright colors and rich flavors, Sweet and Sour Pineapple Shrimp isn’t only a feast for the taste buds but also a visual treat. The key to mastering this dish lies in the harmonious blend of fresh ingredients and the careful balance of sweet and sour notes. The recipe guarantees a gluten-free and dairy-free experience, making it suitable for those with allergies.

By using fresh vegetables and herbs, this dish isn’t only nutritious but also packed with flavor. Ideal for a family-sized serving, this recipe is perfect for 4-6 people, making it a great choice for a cozy dinner party or a family gathering.

Ingredients (Serves 4-6):

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup fresh pineapple chunks
• 1 cup sugar snap peas
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup rice vinegar
• 1/4 cup honey
• 2 tablespoons tamari (gluten-free soy sauce)
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 green onions, chopped
• Salt and pepper to taste
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Shrimp and Vegetables: Start by preparing the shrimp, guaranteeing they’re peeled and deveined. Slice the red and green bell peppers, and set them aside with the pineapple chunks and sugar snap peas.
2. Make the Sauce: In a small bowl, combine rice vinegar, honey, and tamari. In another bowl, mix cornstarch with water until smooth. Set both mixtures aside.
3. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. Sauté the Aromatics and Vegetables: In the same skillet, add minced garlic and ginger. Sauté for about 30 seconds until fragrant. Add the bell peppers, pineapple chunks, and sugar snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Combine Ingredients: Return the shrimp to the skillet. Pour the vinegar mixture over the shrimp and vegetables. Stir to coat everything evenly.
6. Thicken the Sauce: Add the cornstarch mixture to the skillet, stirring constantly until the sauce thickens and coats the shrimp and vegetables.
7. Final Touches: Season with salt and pepper to taste. Garnish with chopped green onions before serving.
8. Serve: Serve hot over a bed of cooked jasmine rice.

Extra Tips:

For an extra layer of flavor, you can toast the shrimp in sesame oil instead of olive oil. If you want to add a bit of heat, consider sprinkling some red pepper flakes into the sauce. Always taste the sauce before serving to guarantee the balance of sweet and sour is to your liking.

If you prefer a sweeter dish, add a little more honey; for more tang, increase the amount of vinegar. Remember, fresh pineapple is key to achieving the best flavor, so avoid canned pineapple if possible.

Aromatic Thai Red Curry With Vegetables

Thai Red Curry is a classic dish that brings the vibrant flavors of Thailand right to your kitchen table. This version focuses on being allergy-friendly while maintaining the aromatic and rich profile that makes Thai cuisine so beloved. The combination of creamy coconut milk, bold red curry paste, and fresh vegetables creates a comforting, fragrant dish that’s perfect for a family meal.

Not only is this curry packed with flavor, but it’s also versatile and can be adjusted to accommodate various dietary restrictions.

This Aromatic Thai Red Curry With Vegetables is designed to serve 4-6 people, making it an ideal option for a small gathering or a family dinner. By using rice noodles or jasmine rice as a base, you can guarantee the meal is gluten-free, while the absence of seafood or peanuts keeps it suitable for those with common food allergies. The recipe is easy to follow and results in a dish that’s both colorful and nutritious, showcasing the vibrant vegetables alongside the creamy curry sauce.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons Thai red curry paste
• 2 cans (13.5 oz each) coconut milk
• 2 tablespoons soy sauce (use gluten-free if needed)
• 2 tablespoons brown sugar
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup sugar snap peas
• 1 cup mushrooms, sliced
• Juice of 1 lime
• Fresh basil leaves, for garnish
• Cooked jasmine rice or rice noodles, for serving

Instructions:

1. Prepare the Aromatics: Heat the vegetable oil in a large saucepan or wok over medium heat. Add the sliced onion and sauté for about 3 minutes until it starts to soften. Stir in the garlic and ginger, cooking until fragrant, about 1-2 minutes.
2. Cook the Curry Paste: Add the Thai red curry paste to the pan and stir well to combine with the aromatics. Cook for 2 minutes to allow the flavors to meld and the paste to release its oils.
3. Simmer with Coconut Milk: Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine, then bring the mixture to a gentle simmer. This will create the rich, creamy base for your curry.
4. Add the Vegetables: Add the sliced bell peppers, broccoli florets, carrots, sugar snap peas, and mushrooms to the curry sauce. Stir well to coat the vegetables in the sauce. Cover the pan and let the curry simmer for about 10-15 minutes, or until the vegetables are tender but still vibrant.
5. Finish the Dish: Once the vegetables are cooked to your desired tenderness, stir in the lime juice. Taste and adjust seasoning if necessary, adding more soy sauce or sugar if needed.
6. Serve and Garnish: Serve the curry over cooked jasmine rice or rice noodles. Garnish with fresh basil leaves before serving for an added burst of freshness and aroma.

Extra Tips:

When making Thai Red Curry, it’s important to taste and adjust as you go, making sure the balance of flavors is to your liking. If you prefer a spicier curry, you can add more red curry paste or a pinch of chili flakes.

For a creamier consistency, you can use full-fat coconut milk instead of light. Additionally, feel free to swap or add other vegetables based on seasonality or personal preference, making this dish versatile and adaptable to what you have on hand.

Savory Massaman Curry With Beef

Savory Massaman Curry With Beef is a delightful Thai dish that combines the rich, aromatic flavors of Southeast Asian spices with tender beef simmered to perfection. This curry is known for its unique blend of sweet, savory, and spicy notes, which are balanced by creamy coconut milk and infused with a medley of spices.

While traditionally made with beef, this recipe can be easily adapted to accommodate various dietary restrictions, making it a versatile option for allergy-friendly meals. By using gluten-free soy sauce or tamari and confirming other ingredients are free from allergens, you can create a delicious meal that everyone can enjoy.

Massaman curry is a fantastic option for those seeking a hearty and comforting meal. It’s typically served with steamed jasmine rice, which soaks up the flavorful sauce, enhancing the overall experience.

The dish’s rich and complex flavors come from ingredients like cinnamon, cardamom, and cloves, combined with peanuts for added texture and a subtle nutty flavor. Perfect for family dinners or gatherings, this dish is sure to impress with its authentic taste and mouthwatering aroma.

Ingredients (Serves 4-6):

• 2 tablespoons vegetable oil
• 1 pound beef chuck, cut into cubes
• 1 onion, sliced
• 3 tablespoons massaman curry paste
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 1 tablespoon fish sauce (or substitute with soy sauce for allergies)
• 1 tablespoon brown sugar
• 2 large potatoes, peeled and diced
• 1/4 cup roasted peanuts
• 2 tablespoons tamarind paste
• 1 cinnamon stick
• 3 cardamom pods
• 2 bay leaves
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the Oil: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onion and sauté for about 5 minutes until soft and translucent.
2. Brown the Beef: Increase the heat to high and add the beef cubes to the pot. Sear them until browned on all sides, which will take about 5-7 minutes. This step helps to lock in the juices of the meat.
3. Add Curry Paste: Lower the heat to medium and stir in the massaman curry paste. Cook for 2-3 minutes, allowing the paste to release its aromatic oils and flavors.
4. Combine Liquids: Pour in the coconut milk and beef broth, stirring well to combine. Add the fish sauce (or soy sauce), brown sugar, and tamarind paste. Mix thoroughly to dissolve the sugar and tamarind paste.
5. Simmer with Spices: Add the cinnamon stick, cardamom pods, and bay leaves to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the beef is tender.
6. Add Vegetables: Add the diced potatoes and roasted peanuts to the pot. Continue to simmer for an additional 15-20 minutes, or until the potatoes are cooked through and tender.
7. Season and Serve: Taste the curry and adjust the seasoning with salt if necessary. Remove the cinnamon stick, cardamom pods, and bay leaves before serving. Garnish with fresh cilantro and serve hot with steamed jasmine rice.

Extra Tips:

When making Savory Massaman Curry With Beef, it’s important to allow enough time for the beef to become tender; patience is key. For a richer flavor, you can prepare the curry a day in advance, as the spices will continue to develop and enhance the taste.

If you prefer a spicier dish, consider adding a few dried red chilies along with the curry paste. Additionally, while peanuts add a nice texture and flavor, they can be omitted or replaced with cashews for those with nut allergies.

Remember to taste the curry before serving to confirm the balance of sweet, salty, and tangy flavors is to your liking.

Flavorful Pad Thai With Almond Sauce

Pad Thai is a beloved classic in Thai cuisine, known for its balanced mix of sweet, sour, and savory flavors. Traditionally made with peanuts, this version swaps them out for almonds, making it an allergy-friendly delight without compromising on taste. The almond sauce provides a creamy, nutty base that pairs perfectly with the fresh vegetables and tender rice noodles. This dish remains true to the essence of Pad Thai while being accessible to those with nut allergies.

Creating a delicious and allergy-friendly Pad Thai begins with preparing your ingredients. This recipe guarantees that you can enjoy a wholesome meal that’s both satisfying and safe for those with specific dietary needs. The use of fresh herbs such as cilantro and lime juice adds a vibrant touch, while the crunchy bean sprouts offer a delightful texture contrast. Perfect for a weeknight dinner or a special occasion, this Pad Thai with almond sauce will surely become a favorite in your kitchen.

Ingredients for 4-6 servings:

• 12 oz rice noodles
• 2 tablespoons vegetable oil
• 1 pound chicken breast, thinly sliced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1 cup shredded carrots
• 1/4 cup chopped green onions
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

For the Almond Sauce:

• 1/2 cup almond butter
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 2 tablespoons fish sauce
• 1 tablespoon sriracha or another hot sauce (optional)
• 1/4 cup warm water

Cooking Instructions:

1. Prepare the Noodles: Begin by soaking the rice noodles in warm water for about 20-30 minutes until they’re soft yet firm. Drain and set aside.
2. Make the Almond Sauce: In a bowl, combine almond butter, soy sauce, lime juice, brown sugar, fish sauce, sriracha, and warm water. Whisk until smooth and well combined. Adjust the seasoning to taste and set aside.
3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
4. Scramble the Eggs: In the same pan, add the remaining tablespoon of oil. Pour in the beaten eggs and scramble them until they’re just set. Push the eggs to one side of the pan.
5. Stir-Fry the Vegetables: Add the bean sprouts and shredded carrots to the pan. Stir-fry for about 2 minutes until they’re slightly tender.
6. Combine Ingredients: Add the drained noodles, cooked chicken, and almond sauce to the pan. Toss everything together over medium heat until well mixed and heated through, about 3-4 minutes.
7. Garnish and Serve: Remove the pan from heat. Stir in the chopped green onions and cilantro. Serve the Pad Thai hot, garnished with lime wedges on the side.

Extra Tips:

To guarantee a perfectly cooked Pad Thai, be mindful of the noodle texture; they should be al dente, not mushy. If you prefer a bit more heat, feel free to add extra sriracha or a sprinkle of crushed red pepper flakes. For a vegetarian version, substitute tofu for chicken and omit the fish sauce, using extra lime juice and soy sauce for flavor. Finally, always taste and adjust the sauce’s seasoning to your liking before combining it with the other ingredients.

Refreshing Thai Mango Salad

Thai Mango Salad is a vibrant, flavorful dish that brings together the sweetness of ripe mangoes with the tanginess of lime and the savory notes of traditional Thai ingredients. This salad isn’t only invigorating but also allergy-friendly, making it a perfect choice for those with dietary restrictions.

Whether you’re hosting a summer gathering or looking to add a twist to your dinner menu, this salad is sure to impress with its balance of flavors and its visually appealing presentation.

This salad is versatile, allowing you to adjust the level of heat and the choice of protein, if desired. It’s naturally gluten-free, nut-free, and dairy-free, making it suitable for a wide range of dietary needs. The combination of fresh herbs, crunchy vegetables, and juicy mangoes provides a satisfying texture and a burst of invigorating taste.

Perfect for a serving size of 4-6 people, this dish can be a delightful starter or a complementary side dish to a main course.

Ingredients (for 4-6 people):

• 3 ripe mangoes, peeled and thinly sliced
• 1 cucumber, thinly sliced
• 1 red bell pepper, julienned
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons lime juice
• 2 tablespoons fish sauce (or soy sauce for a vegan option)
• 1 tablespoon sugar
• 1 Thai chili, finely chopped (optional, adjust to taste)
• Salt to taste

Cooking Instructions:

1. Prepare the Mangoes: Begin by peeling the mangoes and slicing them thinly. Aim for uniform slices to guarantee even distribution of flavors throughout the salad. Place the sliced mangoes in a large mixing bowl.
2. Slice the Vegetables: Thinly slice the cucumber, red bell pepper, and red onion. Add these into the bowl with the mangoes. The combination of these vegetables adds a delightful crunch and color to the salad.
3. Chop the Herbs: Finely chop the cilantro and mint leaves. Add these fresh herbs to the bowl. They provide a rejuvenating aroma and an additional layer of flavor to the salad.
4. Make the Dressing: In a small bowl, combine the lime juice, fish sauce (or soy sauce), sugar, and chopped Thai chili. Stir until the sugar dissolves completely. Taste the dressing and adjust the seasoning with salt if necessary.
5. Combine and Toss: Pour the dressing over the salad ingredients in the large mixing bowl. Gently toss everything together, ensuring that the mangoes and vegetables are evenly coated with the dressing.
6. Chill and Serve: Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with additional cilantro or mint if desired.

Extra Tips:

For a more substantial meal, you can add protein options such as grilled chicken, shrimp, or tofu to the salad. Be sure to adjust the seasoning of the dressing if adding additional ingredients.

If you prefer a spicier salad, increase the amount of Thai chili or add a dash of chili flakes. Always taste the salad before serving to guarantee the balance of flavors meets your preference.

Thai Coconut Chicken Skewers

Thai Coconut Chicken Skewers are a delightful and allergy-friendly dish that brings together the aromatic flavors of Thai cuisine with a creamy coconut marinade. This dish is perfect for those who are looking for a gluten-free and dairy-free meal option. The chicken is marinated in a mixture of coconut milk, lime juice, and Thai spices, which not only infuses the meat with rich flavors but also keeps it tender and juicy.

Grilling the skewers adds a smoky char that complements the sweetness of the coconut milk, making these skewers a crowd-pleaser for any gathering. These skewers are versatile and can be served as an appetizer or as part of a main meal. They’re easy to prepare and can be made ahead of time, making them ideal for busy weeknights or weekend barbecues.

Pair them with a fresh Thai salad or steamed jasmine rice for a complete meal. This recipe caters to 4-6 people, ensuring there’s plenty to go around.

Ingredients for Thai Coconut Chicken Skewers (Serves 4-6)

• 1 1/2 pounds boneless, skinless chicken breasts
• 1 cup coconut milk
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 2 teaspoons brown sugar
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon vegetable oil
• Wooden or metal skewers
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Marinade: In a large mixing bowl, combine coconut milk, lime juice, fish sauce, soy sauce, brown sugar, ground coriander, ground cumin, turmeric, minced garlic, and grated ginger. Whisk until well mixed.
2. Marinate the Chicken: Cut the chicken breasts into 1-inch cubes. Add them to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor absorption.
3. Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
4. Preheat the Grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates with vegetable oil to prevent sticking.
5. Assemble the Skewers: Thread the marinated chicken pieces onto the skewers, leaving some space between each piece for even cooking.
6. Grill the Skewers: Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and has a nice charred exterior.
7. Serve: Once cooked, remove the skewers from the grill and garnish with fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the chicken.

Extra Tips

When preparing Thai Coconut Chicken Skewers, it’s important to marinate the chicken for at least an hour to allow the flavors to fully penetrate the meat. This not only enhances the taste but also helps to tenderize the chicken.

If you’re short on time, you can prepare the marinade and chicken the night before. For a more intense flavor, consider adding a small amount of chili paste to the marinade for a spicier kick. Remember that grilling times may vary based on the size of the chicken pieces and the heat of your grill, so keep a close eye to avoid overcooking.

Tangy Tom Yum Noodle Soup

Tom Yum is a classic Thai soup known for its bold flavors and invigorating aroma. This tangy noodle soup version is perfect for those looking for an allergy-friendly meal without sacrificing taste. Traditionally, Tom Yum soup is made with shrimp, but this version provides options for allergy substitutes while maintaining the characteristic sharpness from lemongrass and lime, and the heat from chilies.

It’s a versatile dish that can be easily adjusted to accommodate various dietary needs, making it perfect for family dinners or gatherings.

This Tangy Tom Yum Noodle Soup offers a delightful balance of sour, spicy, and savory flavors, all while being gluten-free and adaptable to nut-free and dairy-free diets. The key to achieving the authentic taste lies in the quality of the ingredients, particularly fresh herbs and spices.

With this recipe, you’ll be able to create a comforting soup that warms the soul and pleases the palate, all while guaranteeing it’s safe for those with common food allergies.

Ingredients (Serves 4-6):

• 8 cups chicken or vegetable broth
• 2 stalks lemongrass, trimmed and smashed
• 4 kaffir lime leaves, torn into pieces
• 3-inch piece of galangal, sliced
• 2-3 Thai bird chilies, smashed (adjust to taste)
• 1 pound of protein (shrimp, chicken, tofu, or mushrooms for vegan option)
• 2 tablespoons fish sauce or soy sauce for vegan/vegetarian option
• 1 tablespoon sugar
• 1 cup cherry tomatoes, halved
• 1 cup mushrooms, sliced
• 2 tablespoons lime juice
• 1 package rice noodles (8-10 ounces)
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, chopped
• Optional: Thai basil leaves for garnish

Cooking Instructions:

1. Prepare the Broth: In a large pot, bring the chicken or vegetable broth to a boil. Add the smashed lemongrass, torn kaffir lime leaves, sliced galangal, and Thai bird chilies. Reduce the heat and let it simmer for about 10 minutes to allow the flavors to infuse.
2. Add Protein and Vegetables: Add your choice of protein to the broth. If using shrimp or chicken, make certain it’s cooked through before proceeding. Add the cherry tomatoes and mushrooms, simmering for another 5-7 minutes until the vegetables are tender.
3. Season the Soup: Stir in the fish sauce or soy sauce, sugar, and lime juice. Adjust the seasoning to your taste preference, considering the balance of salty, sour, and sweet flavors.
4. Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking.
5. Assemble the Soup: Divide the cooked noodles among serving bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a fair share of protein and vegetables.
6. Garnish and Serve: Top each bowl with chopped cilantro, green onions, and optional Thai basil leaves. Serve immediately while hot.

Extra Tips:

For an authentic flavor, use fresh ingredients like lemongrass, kaffir lime leaves, and galangal, which can be found in Asian grocery stores.

If you prefer a less spicy soup, reduce the number of chilies or remove the seeds before adding them to the broth. For those with seafood allergies, substitute shrimp with chicken or tofu.

Adjust the consistency of the soup by adding more broth if it becomes too concentrated. Make sure to taste the soup before serving, as the balance of flavors is key to a successful Tangy Tom Yum Noodle Soup.

Creamy Yellow Curry With Potatoes

The heart of this curry lies in its aromatic blend of spices, which are skillfully balanced to create a robust yet mellow flavor profile. The use of coconut milk adds a luscious creaminess without the need for dairy, while potatoes offer a hearty component that absorbs the curry’s flavors beautifully.

This dish can be easily adapted with additional vegetables or protein sources to suit personal preferences, making it a versatile addition to your meal repertoire.

Ingredients (Serves 4-6):

• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons yellow curry powder
• 1 teaspoon turmeric powder
• 4 medium potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon brown sugar
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare Ingredients: Start by gathering and preparing all ingredients. Dice the onion, mince the garlic, and grate the ginger. Peel and cube the potatoes, setting them aside.
2. Sauté Aromatics: In a large pot over medium heat, add the vegetable oil. Once hot, add the diced onion and sauté for about 3-4 minutes until soft and translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add Spices: Stir in the yellow curry powder and turmeric powder, cooking for 1 minute to release the spices’ aromas.
4. Add Potatoes: Add the cubed potatoes to the pot, stirring to coat them in the spice mixture.
5. Simmer Curry: Pour in the coconut milk and vegetable broth, stirring well. Add the soy sauce or tamari, and brown sugar, then season with salt and pepper to taste. Bring the mixture to a gentle boil.
6. Cook Potatoes: Reduce the heat to low, cover the pot, and let the curry simmer for about 20-25 minutes or until the potatoes are tender and cooked through, stirring occasionally.
7. Final Touches: Once the potatoes are done, taste the curry and adjust seasoning if necessary. Remove from heat.
8. Serve: Ladle the creamy yellow curry into bowls, garnishing with fresh cilantro and serving with lime wedges on the side.

Extra Tips:

When making this dish, consider using waxy potatoes like Yukon Golds, as they hold their shape well during cooking.

If you prefer a thicker curry, you can mash a few potato cubes against the pot’s side to thicken the sauce naturally.

Remember to adjust the spice level by adding more or less curry powder according to personal taste.

If you’re adding additional vegetables or proteins, adjust the cooking time to make certain everything is cooked through.

Enjoy your meal with a side of jasmine rice or warm naan bread for a complete, satisfying dining experience.

Thai Spiced Eggplant Stir-Fry

Thai Spiced Eggplant Stir-Fry is a delicious and allergy-friendly dish that embraces the vibrant flavors of Thai cuisine while being considerate of common allergens. This comforting dish is made with tender eggplant, aromatic spices, and fresh herbs, resulting in a satisfying meal that’s both flavorful and versatile.

Perfect for those who are looking for a plant-based option, this recipe is free from gluten, nuts, and dairy, making it suitable for a variety of dietary needs.

This stir-fry isn’t only quick and easy to prepare but also adaptable to various preferences. You can adjust the level of spiciness to suit your taste, and it’s an excellent way to incorporate more vegetables into your diet.

Serve this dish as a main course with jasmine rice or as a flavorful side dish to complement other Thai-inspired meals. The bright, savory, and spicy notes of this recipe are sure to make it a favorite at your dining table.

Ingredients (Serves 4-6):

• 2 medium-sized eggplants, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons soy sauce (gluten-free if necessary)
• 1 tablespoon fish sauce (or substitute with extra soy sauce for a vegan version)
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 red chili, thinly sliced (optional, adjust for spice level)
• 1 bell pepper, sliced
• 1 cup fresh basil leaves
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. Prepare the Eggplant: Begin by cutting the eggplants into bite-sized pieces. If desired, you can soak them in salted water for about 15 minutes to remove any bitterness, then drain and pat dry with a paper towel.
2. Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat. Add the sliced onion, garlic, and ginger, and stir-fry for about 2 minutes until fragrant.
3. Cook the Eggplant: Add the eggplant pieces to the pan and stir-fry for about 5-7 minutes, or until the eggplant is tender and slightly golden brown.
4. Add the Sauces and Seasoning: Pour in the soy sauce, fish sauce, lime juice, and brown sugar. Stir well to coat the eggplant evenly. If using, add the sliced red chili for a spicy kick. Cook for an additional 3-4 minutes.
5. Incorporate Vegetables: Add the sliced bell pepper and continue to stir-fry for another 2-3 minutes until the vegetables are just tender but still crisp.
6. Finish with Herbs: Turn off the heat and stir in the fresh basil leaves and sliced green onions. Season with salt and pepper to taste.
7. Serve: Transfer the stir-fry to a serving dish and enjoy hot, either on its own or with a side of steamed jasmine rice.

Extra Tips:

For best results, use fresh, firm eggplants and avoid overcooking them to maintain their texture. If you prefer a milder dish, you can omit the red chili or remove the seeds before slicing.

For added protein, consider tossing in some tofu or mushrooms along with the eggplant. Remember to taste the stir-fry before serving and adjust the seasoning, lime juice, or sugar to achieve your desired balance of flavors.

Enjoy your Thai Spiced Eggplant Stir-Fry as a delightful and allergy-friendly addition to your meal repertoire!

Fragrant Lemongrass Chicken Curry

Fragrant Lemongrass Chicken Curry is a delightful Thai dish that combines aromatic spices and herbs to create a rich, flavorful curry. This dish is perfect for those with allergies, as it can easily be adapted to suit various dietary needs. The star ingredient, lemongrass, offers a unique citrusy aroma that pairs beautifully with tender chicken and a creamy coconut milk base. Its versatile nature allows you to adjust the spice levels to your preference, making it ideal for both those who enjoy mild flavors and those who crave a bit of heat.

This recipe serves 4-6 people and is a wonderful addition to any dinner table, offering a comforting yet exotic meal experience. It’s important to use fresh ingredients to guarantee the curry is as flavorful as possible. The dish can be served over steamed jasmine rice or with a side of Thai noodles, providing a complete and satisfying meal. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and easy to follow, guaranteeing a delicious result every time.

Ingredients:

• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 3 stalks fresh lemongrass, trimmed and finely chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Thai red curry paste
• 2 cups coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce (optional for allergy considerations)
• 1 tablespoon brown sugar
• 2 bell peppers, sliced
• 1 cup snap peas
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Ingredients: Before you start cooking, make sure all your ingredients are prepped and ready. Chop the chicken into bite-sized pieces, finely chop the lemongrass and onion, mince the garlic, and grate the ginger. Slice the bell peppers and have the snap peas ready.
2. Cook the Aromatics: In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped lemongrass, onion, garlic, and ginger. Sauté for about 3-4 minutes until the mixture is fragrant and the onions are translucent.
3. Add the Curry Paste: Stir in the Thai red curry paste, and cook for another 2 minutes, allowing it to blend with the aromatics and release its flavors.
4. Cook the Chicken: Add the chicken pieces to the pot and cook, stirring frequently, until the chicken is browned on the outside, about 5-7 minutes. It doesn’t need to be fully cooked at this stage as it will continue to cook in the curry sauce.
5. Create the Curry Sauce: Pour in the coconut milk and chicken broth. Stir in the fish sauce (if using) and brown sugar. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow it to simmer for about 15-20 minutes, stirring occasionally.
6. Add Vegetables: Stir in the bell peppers and snap peas. Simmer for an additional 5 minutes until the vegetables are tender-crisp.
7. Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Serve the curry hot, garnished with fresh cilantro and lime wedges on the side for squeezing over the top.

Extra Tips:

For an allergy-friendly version, guarantee that all ingredients, especially the curry paste and fish sauce, are free of allergens like shellfish or gluten. You can substitute tamari or coconut aminos for the fish sauce if needed.

If you prefer a spicier curry, feel free to add more red curry paste or a dash of chili flakes. Remember that cooking times may vary slightly depending on your stove and the size of your chicken pieces, so always check for doneness before serving. Enjoy your fragrant and delicious Thai curry!