10 Irresistible Easy Thai Recipes for Busy Nights That Bring Big Flavor

When life gets busy, I always reach for these 10 easy Thai recipes that burst with vibrant flavors. From a quick Thai green curry to savory Thai basil chicken, these dishes come together in under 30 minutes. They’re perfect for those nights when you want something delicious without the hassle. Ready to effortlessly bring a taste of Thailand to your table? Let’s explore these flavorful recipes.

Quick and Spicy Thai Green Curry

Thai Green Curry is a beloved dish known for its aromatic and spicy flavors that deliver a punch of heat balanced with a hint of sweetness. This quick and spicy version is perfect for those who crave the authentic taste of Thailand but are short on time. The dish is a harmonious blend of green curry paste, coconut milk, and a variety of fresh vegetables and proteins, typically chicken or tofu, resulting in a vibrant and satisfying meal.

Ideal for a weeknight dinner, this recipe serves 4-6 people and brings the essence of Thailand to your table in under 30 minutes. The key to a perfect Thai Green Curry lies in its ingredients, each contributing to the depth of flavor that defines the dish. So, gather your ingredients and get ready to transport your taste buds to the streets of Bangkok with this easy-to-make recipe.

Ingredients for 4-6 servings:

• 2 tablespoons green curry paste
• 1 tablespoon vegetable oil
• 1 can (14 oz) coconut milk
• 1 pound chicken breast, sliced thinly (or tofu for a vegetarian option)
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup green beans, trimmed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup fresh basil leaves
• 1 tablespoon lime juice
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Curry Base:

Heat the vegetable oil in a large pan over medium heat. Add the green curry paste and stir-fry for about 1 minute until fragrant. This step helps release the essential oils and flavors from the curry paste.

2. Add the Coconut Milk:

Pour in the coconut milk, stirring continuously until the curry paste is well mixed with the milk. Bring the mixture to a gentle simmer, creating a creamy and aromatic base for your curry.

3. Cook the Protein:

Add the sliced chicken (or tofu) to the pan. Cook for 5-7 minutes, or until the chicken is cooked through. Stir occasionally to guarantee even cooking and to coat the protein with the curry sauce.

4. Incorporate Vegetables:

Add the chicken broth, fish sauce, and brown sugar to the pan. Stir well, then add the green beans, red bell pepper, and zucchini. Simmer for an additional 5-7 minutes, or until the vegetables are tender but still crisp.

5. Finish with Fresh Aromatics:

Stir in the fresh basil leaves and lime juice. Cook for another minute to let the basil infuse its flavor into the curry.

6. Serve:

Serve the Thai Green Curry hot over a bed of cooked jasmine rice. Garnish with additional basil leaves if desired.

Extra Tips:

For a richer flavor, you can use full-fat coconut milk instead of light. Adjust the level of spiciness by adding more or less green curry paste according to your preference.

If you prefer a thicker curry, reduce the chicken broth to half a cup. For an authentic touch, add kaffir lime leaves or lemongrass stalks while simmering the curry base.

Easy Pad Thai Noodles

Easy Thai Recipes are a fantastic way to bring the vibrant flavors of Thailand right into your kitchen. Among the most popular and beloved of these dishes is Pad Thai, a savory and slightly sweet noodle stir-fry that’s both satisfying and easy to prepare. This dish combines rice noodles with a harmonious blend of tamarind, lime, fish sauce, and sugar, all mingled with vegetables and, often, your choice of protein such as shrimp, chicken, or tofu.

Whether you’re a seasoned chef or a kitchen novice, Easy Pad Thai Noodles can be whipped up quickly for a delicious meal that will impress family and friends alike.

To start with Easy Pad Thai Noodles, you’ll need to gather a handful of essential ingredients that capture the authentic taste of this classic Thai street food. This recipe serves 4-6 people, making it perfect for a family dinner or a small gathering of friends.

With the right ingredients on hand, you can recreate the magic of a Thai market stall right in your own home, filled with the mouthwatering aroma of sizzling noodles and fresh herbs.

Ingredients:

• 8 ounces of rice noodles
• 2 tablespoons vegetable oil
• 1/2 pound shrimp, peeled and deveined (or chicken/tofu)
• 2 large eggs
• 3 cloves garlic, minced
• 1 cup bean sprouts
• 1/4 cup roasted peanuts, chopped
• 3 green onions, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 3 tablespoons fish sauce
• 2 tablespoons tamarind paste
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1/2 teaspoon red pepper flakes

Instructions:

1. Prepare the Noodles: Begin by soaking the rice noodles in warm water for about 20-30 minutes, or until they’re softened but still slightly firm to the bite. Drain and set aside.
2. Make the Sauce: In a small bowl, mix together the fish sauce, tamarind paste, sugar, soy sauce, and red pepper flakes. Stir until the sugar is completely dissolved. This will serve as the flavorful base for your Pad Thai.
3. Cook the Protein: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the shrimp, chicken, or tofu, and cook until it’s just cooked through – about 1-2 minutes per side for shrimp, slightly longer for chicken or tofu. Remove from the pan and set aside.
4. Scramble the Eggs: In the same pan, add the remaining oil. Crack the eggs into the pan and scramble gently until they’re just set. Push them to the side of the pan.
5. Stir-Fry Everything Together: Add the minced garlic to the pan, sautéing for about 30 seconds until fragrant. Then, add the drained noodles and pour the sauce over them. Toss everything together quickly to coat the noodles in the sauce.
6. Combine Ingredients: Return the cooked shrimp, chicken, or tofu to the pan along with the bean sprouts. Stir-fry for another minute, ensuring everything is well mixed and heated through.
7. Serve: Remove from heat and garnish with chopped peanuts, green onions, and cilantro. Serve immediately with lime wedges on the side.

Extra Tips:

When making Easy Pad Thai Noodles, it’s essential to have all your ingredients prepped and ready to go before you start cooking, as the process moves quickly once you begin.

If tamarind paste is hard to find, you can substitute with a combination of lime juice and a bit of brown sugar to mimic the tangy sweetness.

Adjust the level of spiciness by varying the amount of red pepper flakes to suit your taste.

Finally, keep an eye on the noodles as they cook, as over-soaking can lead to mushy results.

Simple Thai Basil Chicken

Simple Thai Basil Chicken is a delightful and aromatic dish that brings together the vibrant flavors of Thai cuisine. This dish is known for its savory sauce made with soy sauce, oyster sauce, and fish sauce, which perfectly complements the tender chicken pieces. The addition of fresh Thai basil leaves provides a fragrant aroma and a unique taste that elevates the dish to a whole new level.

It’s a quick and easy recipe that can be whipped up on a busy weeknight, yet it’s flavorful enough to impress guests at a dinner party. Thai Basil Chicken is typically served with steamed jasmine rice, which helps to soak up the delicious sauce and makes for a satisfying meal. Often garnished with sliced chilies for an extra kick, this dish can be adjusted to suit your spice preference.

It’s a versatile recipe that can be customized with additional vegetables or served with a fried egg on top for a more substantial meal. Let’s plunge into the ingredients and steps needed to create this mouthwatering dish that serves 4-6 people.

Ingredients:

• 1 ½ pounds of boneless, skinless chicken thighs, thinly sliced
• 1 cup of fresh Thai basil leaves
• 3 tablespoons of vegetable oil
• 4 cloves of garlic, minced
• 2-3 Thai red chilies, sliced
• 2 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of fish sauce
• 1 tablespoon of sugar
• 1 tablespoon of water
• 1 medium onion, sliced
• Steamed jasmine rice, for serving

Instructions:

1. Prepare the Ingredients: Begin by slicing the chicken thighs into thin strips for even cooking. Mince the garlic and slice the onions and Thai chilies. Set aside the fresh Thai basil leaves.
2. Make the Sauce: In a small bowl, combine the soy sauce, oyster sauce, fish sauce, sugar, and water. Stir until the sugar has dissolved completely and set the sauce aside.
3. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced chilies, stirring constantly for about 30 seconds until fragrant.
4. Sauté the Onion and Chicken: Add the sliced onion to the skillet and cook for about 2 minutes until it begins to soften. Then, add the chicken slices, stirring occasionally until the chicken is cooked through and no longer pink, approximately 5-7 minutes.
5. Add the Sauce: Pour the prepared sauce over the chicken and onions. Stir well to guarantee all the chicken pieces are coated in the sauce. Allow the mixture to simmer for about 2-3 minutes until the sauce thickens slightly.
6. Incorporate the Basil: Ultimately, add the fresh Thai basil leaves to the skillet. Stir until the leaves are wilted and incorporated into the chicken mixture. This should take about 1 minute.
7. Serve: Remove from heat and serve immediately over steamed jasmine rice. Garnish with additional sliced chilies if you prefer extra heat.

Extra Tips:

When cooking Simple Thai Basil Chicken, it’s important to use fresh Thai basil for the most authentic flavor. If you’re unable to find Thai basil, sweet basil can be used as a substitute, though it will alter the taste slightly.

Adjust the number of chilies according to your spice tolerance. Keep in mind that the dish comes together quickly, so have all ingredients prepped and ready to go before you start cooking. Finally, using a wok or a large skillet ensures even cooking and proper caramelization of the chicken and sauce. Enjoy your culinary journey to Thailand with this delicious dish!

Fast Thai Red Curry With Shrimp

Thai cuisine is known for its bold flavors and aromatic ingredients, and one dish that perfectly embodies these qualities is Fast Thai Red Curry With Shrimp. This dish is a quick and easy way to enjoy the vibrant and exotic tastes of Thailand without spending hours in the kitchen. The combination of succulent shrimp, creamy coconut milk, and fragrant red curry paste creates a delightful symphony of flavors that’s both comforting and exciting.

Whether you’re a seasoned cook or a novice in the kitchen, this recipe is simple to follow and likely to become a favorite in your household.

This Fast Thai Red Curry With Shrimp is perfect for a weeknight dinner or a casual gathering with friends and family. The dish comes together in just 30 minutes, making it an ideal choice for those who want to enjoy a delicious home-cooked meal without the hassle. Serve it over steamed jasmine rice or rice noodles for a complete and satisfying meal. The balance of spicy, sweet, and savory notes will have everyone coming back for seconds.

Ingredients (Serves 4-6):

• 1 tablespoon vegetable oil
• 3 tablespoons Thai red curry paste
• 1 can (13.5 ounces) coconut milk
• 1 pound large shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• 1 cup sugar snap peas or green beans
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• Fresh basil leaves for garnish
• Cooked jasmine rice or rice noodles for serving

Cooking Instructions:

1. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat until shimmering. This helps to release the flavors of the curry paste when added.
2. Cook the Curry Paste: Add the Thai red curry paste to the skillet, stirring frequently for about 1 minute until it becomes fragrant. This step is essential to bring out the full bouquet of flavors in the curry paste.
3. Add Coconut Milk: Pour in the coconut milk while stirring to combine with the curry paste. Allow the mixture to come to a gentle simmer, enhancing the rich and creamy texture.
4. Simmer the Vegetables: Add the sliced red bell pepper and sugar snap peas (or green beans) to the skillet. Continue to simmer for about 3-4 minutes until the vegetables are tender but still crisp.
5. Cook the Shrimp: Stir in the shrimp, making sure they’re submerged in the sauce. Cook for about 3 minutes, or until the shrimp turn pink and opaque.
6. Season the Curry: Add fish sauce, brown sugar, and lime juice to the skillet. Stir well to guarantee the flavors are evenly distributed throughout the curry.
7. Serve: Remove from heat and garnish with fresh basil leaves. Serve the curry hot over a bed of jasmine rice or rice noodles, allowing the flavors to mingle with the aromatic grains.

Extra Tips:

When preparing Fast Thai Red Curry With Shrimp, it’s important to use fresh, high-quality ingredients to get the best results. If you prefer a milder curry, start with a smaller amount of red curry paste and gradually add more to taste.

Be sure not to overcook the shrimp, as they can become tough if left in the heat for too long. Additionally, feel free to customize the vegetables according to your preference or what you have on hand – carrots, bamboo shoots, or baby corn are great alternatives.

Always taste and adjust the seasoning before serving to balance the sweet, salty, and tangy elements perfectly.

Effortless Thai Peanut Noodles

Effortless Thai Peanut Noodles are a delightful fusion of rich, creamy peanut sauce with perfectly cooked noodles, offering a taste of Thailand in every bite. This dish isn’t only delicious but also incredibly easy to prepare, making it perfect for busy weeknights or a quick meal.

The combination of savory, sweet, and spicy flavors will tantalize your taste buds and transport you straight to the vibrant streets of Thailand. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering.

The key to this dish is the luscious peanut sauce that coats the noodles and vegetables, creating a harmonious blend of textures and flavors. Whether you’re a seasoned cook or a beginner, the simplicity of this recipe guarantees that you can enjoy authentic Thai cuisine with minimal effort.

Ingredients:

• 12 ounces of rice noodles
• 1 cup creamy peanut butter
• 1/3 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey or maple syrup
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 2 teaspoons sriracha or chili paste
• 3 cloves garlic, minced
• 1 cup carrots, julienned
• 1 cup red bell pepper, sliced
• 1 cup snap peas
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts
• Lime wedges, for serving

Instructions:

1. Cook the Noodles: Begin by bringing a large pot of water to a boil. Add the rice noodles and cook according to the package instructions until they’re al dente. Drain the noodles and rinse them under cold water to stop the cooking process. Set them aside.
2. Prepare the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, sriracha, and minced garlic until smooth and well combined. Adjust the seasoning to taste, adding more sriracha for extra heat if desired.
3. Stir-Fry the Vegetables: In a large skillet over medium heat, add a splash of sesame oil. Once heated, add the carrots, red bell pepper, and snap peas. Stir-fry the vegetables for about 5 minutes or until they’re tender-crisp.
4. Combine the Ingredients: Add the cooked rice noodles to the skillet with the vegetables. Pour the prepared peanut sauce over the noodles and gently toss everything together until the noodles and vegetables are evenly coated with the sauce.
5. Garnish and Serve: Transfer the peanut noodles to a serving platter or individual bowls. Garnish with chopped cilantro and peanuts. Serve the dish with lime wedges on the side for an added burst of freshness.

Extra Tips:

When making Effortless Thai Peanut Noodles, feel free to customize the recipe with your favorite vegetables or protein such as tofu, chicken, or shrimp for added variety.

If the peanut sauce becomes too thick, thin it out with a splash of water or coconut milk until you reach the desired consistency. For a nut-free version, substitute the peanut butter with sunflower seed butter. Enjoy experimenting with the flavors to suit your personal preference!

Speedy Thai Coconut Soup

Speedy Thai Coconut Soup is a delightful and aromatic dish that’s perfect for those who are short on time but still want to enjoy a flavorful homemade meal. This soup is a classic Thai dish known for its creamy coconut base, vibrant spices, and a hint of tanginess from lime juice. It’s a comforting bowl of goodness that’s sure to satisfy your taste buds and warm your soul.

The best part about this recipe is that it requires minimal preparation and can be ready in under 30 minutes, making it an ideal weeknight dinner option. This soup isn’t only quick to prepare but also highly versatile, allowing you to adjust the ingredients to suit your taste preferences or dietary needs.

Whether you’re new to Thai cuisine or a seasoned enthusiast, Speedy Thai Coconut Soup is a must-try. The combination of tender chicken, fresh vegetables, and fragrant herbs creates a balanced and delicious dish that can be enjoyed by the whole family. Gather your ingredients, and let’s commence on a culinary journey to Thailand right from your kitchen.

Ingredients (Serving Size: 4-6 people):

• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1-2 tablespoons red curry paste
• 6 cups chicken broth
• 1 can (400 ml) coconut milk
• 2 boneless, skinless chicken breasts, thinly sliced
• 1 cup mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 2 limes
• Fresh cilantro, chopped, for garnish
• Fresh basil leaves, for garnish
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the thinly sliced onion and sauté for about 2-3 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
2. Add the Curry Paste: Stir in the red curry paste, adjusting the amount according to your spice preference. Cook for another minute, allowing the flavors to meld and the paste to slightly darken.
3. Incorporate the Liquids: Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
4. Simmer the Soup Base: Add the coconut milk to the pot, stirring well to combine. Let the soup simmer for 5 minutes to allow the flavors to develop.
5. Cook the Chicken and Vegetables: Add the thinly sliced chicken breasts, mushrooms, and red bell pepper to the soup. Simmer for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Season the Soup: Stir in the fish sauce, brown sugar, and lime juice. Taste the soup and adjust the seasoning with salt and pepper as needed.
7. Finish and Garnish: Once the soup is seasoned to your liking, remove it from the heat. Serve hot, garnished with fresh cilantro and basil leaves for a burst of freshness.

Extra Tips:

For a more robust flavor, consider adding lemongrass or kaffir lime leaves during the simmering process. If you prefer a vegetarian version, substitute the chicken with tofu and use vegetable broth instead of chicken broth.

Adjust the level of spiciness by increasing or decreasing the amount of red curry paste to suit your personal preference. If you find the soup too thick, simply add more broth or coconut milk to reach your desired consistency.

Savory Thai Beef Stir-Fry

Savory Thai Beef Stir-Fry is a delightful dish that brings the bold and aromatic flavors of Thailand right into your kitchen. This dish is a perfect blend of tender beef slices, crisp vegetables, and a savory sauce that ties everything together beautifully. The combination of garlic, ginger, and Thai basil adds an authentic depth of flavor, while the hint of chili offers just the right amount of heat.

Whether you’re a seasoned cook or new to Thai cuisine, this recipe is approachable and rewarding, ideal for a weeknight dinner or a special meal with friends.

This recipe is designed to serve 4-6 people, making it perfect for a family dinner or a small gathering. It’s quick to prepare and cook, requiring only a few simple steps, so you can enjoy a delicious meal without spending too much time in the kitchen. The key to achieving the best results is to have all your ingredients prepped and ready before you start cooking, as the stir-frying process is fast and requires your full attention.

Ingredients:

• 1 1/2 pounds beef sirloin, thinly sliced
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 cup sugar snap peas
• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon chili paste or to taste
• 1/2 cup Thai basil leaves
• Steamed jasmine rice, for serving

Instructions:

1. Prepare the Beef: Begin by slicing the beef sirloin thinly against the grain. This guarantees the meat remains tender during the cooking process. Set aside.
2. Make the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste. Adjust the level of chili paste to your heat preference. Stir until the sugar dissolves completely.
3. Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat. Once the oil is shimmering, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
4. Cook the Beef: Increase the heat to high and add the sliced beef to the wok. Stir-fry quickly, ensuring the beef is evenly cooked. This should take about 3-4 minutes.
5. Add Vegetables: Add the sliced red and green bell peppers, onion, and sugar snap peas to the wok. Stir-fry for another 2-3 minutes until the vegetables are just tender but still crisp.
6. Combine and Cook: Pour the prepared sauce over the beef and vegetables. Toss everything together to coat evenly. Allow the sauce to simmer for a minute, thickening slightly and enhancing the flavors.
7. Finish with Basil: Turn off the heat and add the Thai basil leaves. Stir them into the stir-fry until they’re wilted and fragrant.
8. Serve: Transfer the savory Thai beef stir-fry to a serving platter and serve immediately with steamed jasmine rice.

Extra Tips:

When slicing the beef, it’s easier to achieve thin, even slices if the meat is slightly frozen. Consider popping the beef into the freezer for about 15-20 minutes before slicing.

Additionally, confirm your wok or skillet is hot before adding the beef to sear it properly without overcooking. If you prefer less spicy food, reduce the chili paste or omit it entirely, and let each person add chili sauce to their serving.

Quick Thai Mango Salad

Thai Mango Salad is a vibrant and invigorating dish that’s perfect for a quick meal or a light appetizer. This salad combines the sweetness of ripe mangoes with the tanginess of lime juice, the spiciness of chili, and the crunch of fresh vegetables. It’s a symphony of flavors and textures that embodies the essence of Thai cuisine.

Whether you’re serving it as a standalone dish or as a side, this mango salad is sure to impress with its bright colors and invigorating taste. Ideal for those who are short on time but want to enjoy a healthy and flavorful meal, this Quick Thai Mango Salad can be prepared in less than 20 minutes.

The key to this salad is using fresh and high-quality ingredients to guarantee the best flavors. The combination of sweet, sour, and spicy elements makes it a crowd-pleaser, perfect for gatherings or a simple family dinner. It’s a versatile recipe that can be adjusted to suit your taste preferences, whether you prefer it spicier, sweeter, or nuttier.

Ingredients for 4-6 servings:

• 3 ripe mangoes, peeled and julienned
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1/2 cup of red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup roasted peanuts, roughly chopped
• 1-2 bird’s eye chilies, thinly sliced
• 2 tablespoons fish sauce
• 3 tablespoons lime juice
• 1 tablespoon sugar
• 1 tablespoon sesame oil

Cooking Instructions:

1. Prepare the Mangoes: Peel and julienne the mangoes. Confirm they’re ripe but firm to hold their shape in the salad. Place them in a large mixing bowl.
2. Slice the Vegetables: Thinly slice the red bell pepper and cucumber, and add them to the bowl with the mangoes. Follow with the thinly sliced red onion.
3. Chop the Herbs: Roughly chop the fresh cilantro and mint leaves. Add them to the bowl, giving the salad a fresh, aromatic element.
4. Mix the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, and sesame oil. Stir until the sugar completely dissolves, creating a balanced dressing.
5. Combine Ingredients: Pour the dressing over the mango salad mixture. Add the thinly sliced bird’s eye chilies for heat. Gently toss everything together, guaranteeing all ingredients are well-coated with the dressing.
6. Add the Crunch: Just before serving, sprinkle the roasted peanuts over the salad for added texture and flavor.
7. Serve: Transfer the salad to a serving platter or individual bowls and serve immediately for the freshest flavor.

Extra Tips:

For the best results, choose mangoes that are sweet and slightly firm. This guarantees that they hold their shape in the salad and add the right amount of sweetness.

Adjust the amount of chili according to your spice preference, or omit it altogether for a milder version. If you’re looking for a vegan alternative, you can replace fish sauce with soy sauce or a vegan fish sauce substitute.

To keep the salad crisp, mix in the dressing right before serving. This salad can also be made ahead of time; just store the dressing separately and combine before serving.

Thai Lemongrass Chicken Skewers

Thai Lemongrass Chicken Skewers are a delightful dish that brings the vibrant flavors of Thailand right to your table. The combination of fragrant lemongrass, aromatic herbs, and tender chicken creates a mouthwatering experience that’s perfect for any occasion.

Whether you’re hosting a summer barbecue or simply preparing a family dinner, these skewers are sure to impress your guests with their delicious taste and enchanting aroma.

The secret to these skewers lies in the marinade, which infuses the chicken with a blend of sweet, tangy, and spicy flavors. Lemongrass, a key ingredient in Thai cuisine, provides an invigorating citrus note that pairs perfectly with the savory soy sauce, zesty lime juice, and spicy chili.

Marinating the chicken for a few hours allows these flavors to fully penetrate the meat, resulting in juicy and flavorful skewers that are grilled to perfection.

Ingredients (serving size: 4-6 people)

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 stalks of lemongrass, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1 tablespoon vegetable oil
• 1 teaspoon chili flakes (adjust to taste)
• Wooden skewers, soaked in water for 30 minutes

Cooking Instructions

1. Prepare the Marinade: In a large bowl, combine the chopped lemongrass, minced garlic, grated ginger, soy sauce, fish sauce, honey, lime juice, vegetable oil, and chili flakes. Mix well until all the ingredients are fully incorporated.
2. Marinate the Chicken: Add the chicken pieces to the marinade, making sure they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are hot and have an even layer.
4. Assemble the Skewers: Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a little space between each piece to guarantee even cooking.
5. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
6. Serve: Remove the skewers from the grill and let them rest for a couple of minutes. Serve hot, garnished with fresh lime wedges and chopped cilantro if desired.

Extra Tips

To achieve the best texture and flavor, make sure your chicken pieces are uniform in size, which helps them cook evenly.

If you prefer an extra spicy kick, feel free to increase the amount of chili flakes in the marinade. Additionally, using fresh lemongrass is key to getting the authentic Thai flavor, but if unavailable, you can substitute with lemongrass paste found in most Asian grocery stores.

Remember to soak the wooden skewers to prevent them from burning on the grill.

Easy Thai Fried Rice

Thai Fried Rice, known as “Khao Pad” in Thailand, is a delightful and flavorful dish that’s both easy to prepare and perfect for a quick meal. This dish combines jasmine rice with a blend of vegetables, eggs, and a mix of savory sauces, providing a delicious and satisfying taste.

The beauty of this recipe lies in its simplicity and versatility, as you can easily customize it with your favorite proteins such as chicken, shrimp, or tofu.

This Easy Thai Fried Rice recipe is designed to serve 4-6 people, making it an ideal choice for a family dinner or a casual gathering with friends. The key to achieving the authentic taste of Thai Fried Rice is using day-old jasmine rice, which has the perfect texture for frying.

With just a few ingredients and some quick cooking techniques, you can bring the vibrant flavors of Thailand to your table in no time.

Ingredients (Serves 4-6)

• 4 cups of cooked jasmine rice (preferably day-old)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1 cup mixed vegetables (such as peas, carrots, and bell peppers)
• 2 eggs, beaten
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 2 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Cooking Instructions

1. Prepare the Ingredients: Begin by making sure all your ingredients are ready. If you haven’t done so already, cook the jasmine rice and let it cool, preferably overnight in the refrigerator to get the right texture for frying.
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 diced onion. Stir-fry for about 1-2 minutes until the onion becomes translucent and the garlic is fragrant.
3. Add Vegetables: Introduce the mixed vegetables into the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.
4. Cook the Eggs: Push the vegetables to one side of the wok, creating space to pour in the beaten eggs. Allow the eggs to set slightly, then scramble them gently until fully cooked.
5. Add the Rice: Increase the heat to high and add the cooked jasmine rice to the wok. Use a spatula to break up any clumps and make sure the rice is evenly distributed with the vegetables and egg.
6. Season the Rice: Pour the soy sauce, fish sauce, oyster sauce, sugar, and white pepper over the rice. Mix everything thoroughly, making certain the rice is well-coated with the sauces and seasonings.
7. Finish with Fresh Ingredients: Turn off the heat and fold in the chopped green onions and cilantro. Taste and adjust the seasoning if needed.
8. Serve: Transfer the Thai Fried Rice to serving plates and garnish with lime wedges. Serve hot and enjoy!

Extra Tips

For the best results, always use day-old rice as it’s drier and less likely to become mushy when frying. If you don’t have day-old rice, cook the rice and spread it out on a baking sheet to cool in the fridge for at least an hour.

Additionally, feel free to add your preferred proteins like shrimp or chicken by stir-frying them before adding the vegetables. Adjust the seasonings to suit your taste, and don’t forget the lime wedges, as a squeeze of lime juice adds a revitalizing tang that enhances the overall flavor of the dish.