11 Vibrant Healthy Thai Recipes for Light Meals That Still Satisfy

As someone who adores trying out new flavors, I’m thrilled to share some of my favorite healthy Thai recipes. These dishes are not only good for you but also truly satisfying. Picture the refreshing crunch of Green Papaya Salad or the comforting warmth of Tom Yum Goong. Each recipe offers a beautiful balance of spicy, sour, sweet, and salty tastes. Are you ready to explore some delicious culinary inspiration?

Green Papaya Salad (Som Tum)

Green Papaya Salad, or Som Tum, is a vibrant and invigorating dish that originates from the northeastern region of Thailand. Known for its perfect balance of flavors—spicy, sour, sweet, and salty—Som Tum is a delightful salad that’s both healthy and satisfying. The main ingredient, green papaya, is shredded into thin strips and tossed with a variety of fresh and flavorful ingredients. This dish is often enjoyed as a side or a light meal, making it an ideal choice for those seeking a nutritious and low-calorie option.

Traditional Green Papaya Salad is characterized by its use of fresh, raw vegetables and a distinctive dressing made from fish sauce, lime juice, and palm sugar. The salad is often garnished with roasted peanuts and served with sticky rice or grilled meats. While Som Tum may vary in spiciness, the fundamental components remain consistent, offering a delightful explosion of tastes and textures in every bite. This recipe serves 4-6 people and can be easily adjusted to suit your preferred heat level or dietary needs.

Ingredients:

• 1 medium green papaya, peeled and shredded
• 1 cup cherry tomatoes, halved
• 1 cup green beans, cut into 1-inch pieces
• 2 cloves garlic, minced
• 2-3 bird’s eye chilies, chopped
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon palm sugar or brown sugar
• 1/4 cup roasted peanuts
• 1/4 cup dried shrimp (optional)
• Fresh cilantro for garnish

Instructions:

1. Prepare the Papaya: Begin by peeling the green papaya. Once peeled, use a shredder or a julienne peeler to create thin strips. Place the shredded papaya in a large bowl.
2. Mix the Dressing: In a mortar and pestle, combine the minced garlic and bird’s eye chilies. Pound them until you achieve a coarse paste. Add fish sauce, lime juice, and palm sugar to the paste, mixing well until the sugar dissolves completely.
3. Toss the Salad: Add the cherry tomatoes, green beans, and dried shrimp (if using) to the shredded papaya. Pour the dressing over the salad and toss everything together until well-coated.
4. Garnish and Serve: Transfer the salad to a serving platter. Sprinkle roasted peanuts over the top and garnish with fresh cilantro. Serve immediately, accompanied by sticky rice or grilled meats if desired.

Extra Tips: When selecting a green papaya, look for one that’s firm with a smooth, unblemished skin. If you prefer less heat, reduce the number of chilies or remove the seeds. For a vegetarian version, replace the fish sauce with soy sauce or a vegan fish sauce alternative.

The flavors of Som Tum are best when prepared fresh, so try to serve the salad soon after mixing. If preparing in advance, keep the dressing separate and toss it with the papaya just before serving to maintain its crisp texture.

Tom Yum Goong (Spicy Shrimp Soup)

Tom Yum Goong, also known as Spicy Shrimp Soup, is a classic Thai dish that beautifully combines sour, spicy, salty, and sweet flavors. This aromatic soup is beloved not just for its vibrant taste, but also for its health benefits, thanks to its combination of fresh herbs and spices. Traditionally, this dish is made with shrimp, but it can also be adapted with other proteins or made vegetarian. It’s a perfect dish for any occasion, whether you’re looking to impress guests or simply enjoy a warm, comforting meal.

This recipe for Tom Yum Goong serves 4-6 people and is both quick and easy to prepare. The key to a successful Tom Yum Goong is using fresh ingredients, which bring out the distinct flavors of each component. The soup is usually made with a base of homemade or store-bought chicken stock, infused with herbs like lemongrass, kaffir lime leaves, and galangal. These ingredients not only add depth to the flavor but also provide numerous health benefits, making Tom Yum Goong an excellent choice for a nutritious meal.

Ingredients:

• 1 liter chicken stock
• 400g large shrimp, peeled and deveined
• 2 stalks lemongrass, cut into 1-inch pieces
• 4 kaffir lime leaves, torn into pieces
• 3 slices galangal
• 2-3 bird’s eye chilies, crushed
• 200g mushrooms, halved
• 1 small tomato, cut into wedges
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon Thai roasted chili paste (Nam Prik Pao)
• Fresh coriander leaves, for garnish

Cooking Instructions:

1. Prepare the Broth: Begin by bringing the chicken stock to a boil in a large pot. Once boiling, add the lemongrass, kaffir lime leaves, and galangal. Reduce the heat to medium and let the broth simmer for about 5 minutes until the aromas of the herbs are fully released.
2. Add Heat and Flavor: Add the crushed bird’s eye chilies to the broth. Adjust the number of chilies based on your desired level of spiciness. Let it simmer for another 2 minutes to infuse the heat into the broth.
3. Cook the Shrimp and Vegetables: Add the shrimp, mushrooms, and tomato wedges to the broth. Cook for about 5 minutes or until the shrimp turn pink and are cooked through, and the mushrooms are tender.
4. Season the Soup: Stir in the fish sauce, lime juice, and Thai roasted chili paste. Taste the soup and adjust the seasoning with more fish sauce or lime juice as needed to balance the flavors.
5. Finish and Serve: Remove the pot from heat and ladle the soup into serving bowls. Garnish with fresh coriander leaves before serving.

Extra Tips: When making Tom Yum Goong, always taste the soup before serving and adjust the seasoning to your preference. Authentic Thai flavors are all about balance, so feel free to tweak the sourness, saltiness, or spiciness.

If you can’t find fresh galangal or kaffir lime leaves, dried versions can be used, although the flavor might be slightly different. For a richer taste, consider adding coconut milk or evaporated milk to create a Tom Kha variation. Remember that the freshness of your ingredients, particularly the herbs, will greatly influence the overall flavor of the soup.

Larb Gai (Spicy Minced Chicken Salad)

Larb Gai, a quintessential Thai dish, is a spicy minced chicken salad that brings together an exciting blend of flavors and textures. This dish is a perfect balance of spicy, sour, salty, and a hint of sweetness, making it an irresistible choice for Thai food enthusiasts.

Originating from the northeastern region of Thailand, known as Issan, Larb Gai is traditionally served with sticky rice and fresh vegetables like lettuce and cucumbers. Not only is it delicious, but it’s also relatively quick and straightforward to prepare, making it an excellent choice for a healthy, flavorful meal.

The key to a great Larb Gai is in the freshness of its ingredients and the harmony of its seasoning. This dish is made with minced chicken, which is cooked and then tossed with a vibrant mix of herbs, lime juice, fish sauce, and chili flakes. The addition of toasted rice powder gives it a unique nutty flavor and slightly crunchy texture.

When served, the dish is often garnished with fresh mint leaves, which add an aromatic finish. Here’s how you can prepare this delightful dish for 4-6 people.

Ingredients:

• 1 ½ pounds ground chicken
• 2 tablespoons uncooked white rice
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 1 tablespoon palm sugar (or brown sugar)
• 2-3 tablespoons dried chili flakes (adjust to taste)
• 3 shallots, thinly sliced
• 2 green onions, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup cilantro leaves, roughly chopped
• 1/4 cup water
• Lettuce leaves, for serving
• Cucumber slices, for serving

Cooking Instructions:

1. Prepare the Toasted Rice Powder: In a small, dry skillet, toast the uncooked white rice over medium heat. Stir continuously until the rice turns golden brown, about 3-5 minutes. Remove from heat and let it cool. Once cooled, grind the rice into a coarse powder using a mortar and pestle or spice grinder. Set aside.
2. Cook the Chicken: In a large skillet, add the ground chicken and 1/4 cup of water. Cook over medium heat, breaking up the chicken with a spoon, until the chicken is fully cooked and no longer pink, about 5-7 minutes.
3. Season the Chicken: Remove the skillet from heat and add the fish sauce, lime juice, and palm sugar to the cooked chicken. Stir well to combine and dissolve the sugar.
4. Add Spice and Herbs: Stir in the dried chili flakes, thinly sliced shallots, and green onions. Mix thoroughly to guarantee even distribution of flavors.
5. Incorporate the Toasted Rice Powder: Add the prepared toasted rice powder to the mixture. Toss everything together to combine well.
6. Garnish and Serve: Finally, gently fold in the fresh mint leaves and cilantro. Serve the Larb Gai with lettuce leaves and cucumber slices on the side for a revitalizing contrast.

Extra Tips:

For the best flavor, make sure to use fresh ingredients, especially the herbs. Adjust the chili flakes according to your spice preference, and feel free to add more lime juice or fish sauce to suit your taste.

Larb Gai is best enjoyed fresh, so try to prepare it right before serving. If you prefer a less spicy version, reduce the amount of chili flakes or serve them on the side. Additionally, if you can’t find palm sugar, brown sugar is a suitable substitute. Enjoy this dish as part of a Thai-themed meal or on its own for a light yet satisfying meal.

Thai Fresh Spring Rolls

Thai Fresh Spring Rolls are a revitalizing and healthy appetizer that can also serve as a light meal. These rolls are packed with fresh vegetables, herbs, and often shrimp or tofu, all wrapped in delicate rice paper. They’re typically served with a tangy and slightly sweet dipping sauce that perfectly complements the fresh flavors of the rolls.

This dish is a great way to enjoy the vibrant tastes of Thai cuisine without any heavy cooking involved. These rolls are versatile and can be customized to suit your taste preferences or dietary needs. You can choose your favorite protein or keep it entirely vegetarian.

The crisp vegetables and aromatic herbs provide a delightful crunch and fragrance, while the dipping sauce adds depth and complexity to each bite. Perfect for a warm day or a light meal, Thai Fresh Spring Rolls are sure to be a hit at any gathering.

Ingredients (Serves 4-6)

• 12 rice paper wrappers
• 1 cup cooked shrimp, peeled and deveined (or tofu slices)
• 1 cup shredded lettuce or cabbage
• 1 cup julienned carrots
• 1 cup thinly sliced cucumber
• 1/2 cup fresh mint leaves
• 1/2 cup fresh basil leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup cooked rice vermicelli noodles
• 1/4 cup crushed peanuts (optional)

Dipping Sauce:

• 1/4 cup hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1 tablespoon water (or as needed for desired consistency)

Instructions

1. Prepare the Ingredients: Begin by gathering all your ingredients. Wash and dry the fresh herbs and vegetables. Julienne the carrots and cucumbers, and shred the lettuce or cabbage. If using shrimp, verify they’re cooked, peeled, and deveined. If using tofu, slice it into thin strips.
2. Cook the Noodles: Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop further cooking. Set them aside.
3. Make the Dipping Sauce: In a small bowl, combine hoisin sauce, peanut butter, soy sauce, lime juice, sugar, and minced garlic. Stir well until smooth, adding water as necessary to achieve your desired consistency. Set aside.
4. Prepare the Rice Paper Wrappers: Fill a large shallow dish or pan with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Remove from water and place it on a clean, damp towel or cutting board.
5. Assemble the Rolls: On the bottom third of the wrapper, place a small amount of each ingredient: lettuce, carrots, cucumber, herbs, shrimp or tofu, and a small portion of noodles. Sprinkle with crushed peanuts if using.
6. Roll the Spring Roll: Start rolling the wrapper from the bottom, tucking in the sides as you go, similar to rolling a burrito. Confirm the roll is tight but be gentle to avoid tearing the rice paper. Repeat with the remaining wrappers and ingredients.
7. Serve: Arrange the spring rolls on a serving platter, and serve immediately with the prepared dipping sauce on the side.

Extra Tips

To prevent the rice paper wrappers from tearing, work one at a time and be gentle when handling. Keep a damp cloth nearby to cover the rolls as you prepare them to prevent them from drying out.

If the rice paper becomes too sticky, simply dip your fingers in water to help smooth out any areas. Feel free to experiment with other fillings like bell peppers, avocado, or mango for added flavor and nutrition.

These rolls are best enjoyed fresh but can be stored in the refrigerator for a few hours covered with a damp cloth to maintain freshness.

Thai Basil Chicken (Gai Pad Krapow)

Thai Basil Chicken, also known as Gai Pad Krapow, is a flavorful and aromatic dish that’s a staple in Thai cuisine. This dish is known for its perfect balance of spicy, salty, and sweet flavors, combined with the fragrant aroma of fresh basil leaves.

Gai Pad Krapow is typically quick to prepare, making it an ideal choice for a weeknight dinner. It’s often served with steamed jasmine rice, which complements the bold flavors of the dish.

This recipe highlights the use of Thai basil, which has a unique flavor profile compared to regular basil. The dish is traditionally quite spicy, but the level of heat can be adjusted to suit your taste. The combination of tender chicken pieces, savory sauce, and fresh basil creates a satisfying and healthy meal that’s sure to please. Below is a recipe for preparing Thai Basil Chicken for 4-6 people.

Ingredients:

• 1 ½ pounds boneless, skinless chicken thighs, chopped
• 4 tablespoons vegetable oil
• 6 cloves garlic, minced
• 4-6 Thai bird chilies, sliced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons sugar
• 1 cup Thai basil leaves
• 1 large onion, sliced (optional)
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by chopping the chicken thighs into small pieces, about 1-inch in size. Mince the garlic and slice the Thai bird chilies. If you’re sensitive to spice, you may want to reduce the number of chilies or remove the seeds.
2. Heat the Oil: In a large skillet or wok, 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, being careful not to burn it.
3. Cook the Chicken: Add the chopped chicken to the skillet. Stir-fry the chicken until it’s cooked through and no longer pink, which should take about 5-7 minutes.
4. Add the Sauces: Once the chicken is cooked, add the oyster sauce, soy sauce, fish sauce, and sugar to the skillet. Stir well to coat the chicken pieces evenly with the sauce. If using onion, add it at this point and stir-fry until it becomes translucent and tender.
5. Incorporate the Basil: Finally, add the Thai basil leaves to the skillet. Stir-fry for another 1-2 minutes until the basil is wilted and fragrant. Remove the dish from heat.
6. Serve: Serve the Thai Basil Chicken immediately with steamed jasmine rice on the side. Enjoy the vibrant flavors of this classic Thai dish.

Extra Tips:

To enhance the authenticity of this dish, use Thai holy basil if available, as it has a peppery flavor that’s distinctive in Thai cuisine.

Adjust the level of spice by varying the number of Thai bird chilies, or substitute with milder chilies if preferred. For added texture, consider adding sliced bell peppers or green beans during the cooking process.

Always taste the dish before serving, and adjust the seasoning to your preference.

Tom Kha Gai (Coconut Chicken Soup)

Tom Kha Gai, also known as Coconut Chicken Soup, is a classic Thai dish that’s both comforting and aromatic. Known for its perfect balance of creamy coconut milk, tangy lime, and spicy chili, this soup is a delightful introduction to Thai cuisine. The dish is often enjoyed as a starter or a main course, offering a warm and inviting experience with each spoonful.

The combination of fresh herbs and spices used in Tom Kha Gai not only enhances the flavor but also provides numerous health benefits, making it a wholesome meal choice.

Preparing Tom Kha Gai is a straightforward process that doesn’t require extensive cooking skills, making it an ideal dish for home cooks enthusiastic to explore Thai flavors. By using authentic ingredients like galangal, lemongrass, and kaffir lime leaves, you can create a restaurant-quality soup right in your kitchen.

The complexity of the flavors is achieved through a simple cooking method that allows each ingredient to shine. Whether you’re cooking for family or hosting a dinner party, this recipe is sure to impress your guests and transport their taste buds to Thailand.

Ingredients (Serves 4-6):

• 1 pound (450g) boneless, skinless chicken breast, sliced thinly
• 4 cups (960ml) chicken broth
• 2 cups (480ml) coconut milk
• 3 stalks lemongrass, cut into 2-inch pieces and bruised
• 5 slices galangal
• 3 kaffir lime leaves, torn into pieces
• 200g (about 2 cups) mushrooms, sliced
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 3-4 Thai bird’s eye chilies, smashed
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Broth: In a large pot, bring the chicken broth to a simmer over medium heat. Add the sliced galangal, bruised lemongrass, and torn kaffir lime leaves to the pot. Allow the broth to simmer for about 10 minutes to infuse the flavors.
2. Add the Chicken and Mushrooms: Once the broth is aromatic, add the thinly sliced chicken to the pot. Cook the chicken for about 5 minutes until it turns white and is cooked through. Add the sliced mushrooms and continue to simmer for another 5 minutes.
3. Incorporate Coconut Milk: Pour the coconut milk into the pot and stir gently. Let the soup come back to a gentle simmer, but don’t let it boil, as boiling may cause the coconut milk to separate.
4. Season the Soup: Add the fish sauce, lime juice, and sugar to the soup, adjusting the seasoning to your taste preference. Add the smashed chilies for desired spiciness. Stir well to combine all the flavors.
5. Finish and Serve: Remove the pot from heat. Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for additional zest.

Extra Tips:

When cooking Tom Kha Gai, it’s important to balance the flavors to suit your preference. Start with a smaller amount of fish sauce, lime juice, and chilies, and adjust as needed.

If you can’t find fresh galangal or lemongrass, dried versions may be used, but the flavor may not be as intense. Similarly, if Thai bird’s eye chilies aren’t available, you can substitute with other small hot chilies or adjust the heat level to your liking.

Finally, remember to remove the lemongrass, galangal, and kaffir lime leaves before serving, as these aren’t meant to be eaten whole. Enjoy the rich, tangy, and spicy flavors of this delightful Thai soup!

Grilled Lemongrass Pork Skewers

Grilled Lemongrass Pork Skewers are a delightful Thai dish that combines the fragrant aroma of lemongrass with the savory taste of marinated pork. This dish is perfect for a summer barbecue and brings the authentic flavors of Thailand right to your backyard. The skewers not only make for a visually appealing presentation but also allow for easy handling and grilling.

When cooked to perfection, the pork is tender and juicy, with a slight char that enhances the natural flavors of the marinade. The key to this dish lies in its marinade, which includes a blend of traditional Thai ingredients that infuse the pork with a depth of flavor.

The lemongrass provides a fresh, citrusy note, while garlic and shallots add a savory complexity. Fish sauce and soy sauce offer a salty umami balance, and a touch of sugar rounds out the taste with a hint of sweetness. This marinade is essential for tenderizing the meat and guaranteeing that each bite is packed with flavor. Grilled Lemongrass Pork Skewers are best enjoyed with a side of jasmine rice or a fresh salad.

Ingredients (Serves 4-6):

• 2 lbs pork shoulder or pork loin, cut into 1-inch cubes
• 3 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 2 shallots, finely chopped
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground white pepper
• 1 tablespoon vegetable oil
• Bamboo or metal skewers

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the chopped lemongrass, minced garlic, chopped shallots, fish sauce, soy sauce, brown sugar, ground white pepper, and vegetable oil. Mix well until the sugar is dissolved and all ingredients are thoroughly combined.
2. Marinate the Pork: Add the pork cubes to the marinade, guaranteeing that each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for more intense flavor.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
4. Assemble the Skewers: Thread the marinated pork cubes onto the skewers, leaving a bit of 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 pork is cooked through and has a nice char on the outside.
6. Rest and Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve immediately with your choice of side dishes.

Extra Tips:

When marinating the pork, make sure to use a non-reactive bowl such as glass or stainless steel to avoid any metallic taste. If you’re short on time, you can use a store-bought Thai marinade to save preparation time, but the homemade version is always more flavorful.

For added flavor, you can brush the skewers with additional marinade while grilling, but make sure to boil any marinade before reuse to eliminate any bacteria from the raw pork. Finally, consider serving the skewers with a side of spicy dipping sauce for an extra kick.

Thai Mango Salad

Thai Mango Salad is a revitalizing and vibrant dish that perfectly balances sweet, sour, salty, and spicy flavors. It’s a great addition to any meal, serving as a side salad or a light main course. The main ingredient, ripe yet firm mangoes, adds natural sweetness and juiciness, while fresh herbs and a tangy dressing tie all the flavors together. This salad isn’t only healthy and delicious but also colorful, making it an appealing dish to serve at gatherings or family dinners.

The Thai Mango Salad is a wonderful showcase of the diverse ingredients and bold flavors typical of Thai cuisine. It combines the crispness of fresh vegetables with the lusciousness of mango, all enhanced by a zesty lime dressing. Whether you’re new to Thai food or a seasoned enthusiast, this salad is sure to become a favorite. Best of all, it’s simple to prepare and can be made in under 30 minutes. This recipe serves 4-6 people, making it perfect for sharing.

Ingredients:

• 3 ripe yet firm mangoes, peeled and julienned
• 1 cup shredded carrots
• 1 cup thinly sliced cucumbers
• 1 cup cherry tomatoes, halved
• 1/2 cup 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 red chilies, thinly sliced (adjust for spice preference)
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 tablespoons palm sugar or brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil

Cooking Instructions:

1. Prepare the Mangoes: Start by peeling the mangoes and cutting them into thin julienne strips. It’s important to use firm mangoes for the best texture, as overly ripe mangoes can become mushy.
2. Combine the Vegetables: In a large mixing bowl, combine the julienned mangoes, shredded carrots, sliced cucumbers, halved cherry tomatoes, and thinly sliced red onion. Toss gently to mix the ingredients.
3. Add Fresh Herbs: Add the cilantro and mint leaves to the bowl. These herbs add freshness and aroma to the salad, enhancing the overall flavor profile.
4. Make the Dressing: In a small bowl, whisk together the fish sauce, lime juice, palm sugar, soy sauce, and sesame oil. Adjust the flavors to your liking, balancing the sweet, sour, and salty elements.
5. Mix the Salad: Pour the dressing over the mango and vegetable mixture. Use salad tongs to gently toss everything together, ensuring that all the ingredients are evenly coated with the dressing.
6. Add Heat and Crunch: Sprinkle the sliced red chilies over the salad for a spicy kick, adjusting the amount based on your heat preference. Top with roasted peanuts for added crunch and a nutty flavor.
7. Serve: Transfer the salad to a serving platter or individual plates. It’s best served fresh, but you can refrigerate it for up to 1 hour if needed.

Extra Tips:

When preparing the Thai Mango Salad, make sure to choose mangoes that are ripe but still firm to the touch. This will guarantee that the mango strips hold their shape and texture in the salad.

If you can’t find palm sugar, brown sugar is a good substitute, offering a similar sweetness. For those with dietary restrictions, the fish sauce can be replaced with a vegan alternative or soy sauce.

Additionally, adjust the level of chili to suit your spice tolerance. This salad pairs well with grilled meats or seafood, adding a fresh and tangy contrast to richer dishes.

Pad Pak Boong (Stir-Fried Morning Glory)

This dish isn’t only delicious but also nutritious, making it a perfect addition to a healthy diet. It’s quick to cook, often taking less than 15 minutes, and retains most of the nutrients of the vegetables. The key to a perfect Pad Pak Boong is to guarantee that the vegetables remain crisp and vibrant by not overcooking them. This recipe serves 4-6 people, making it ideal for family meals or small gatherings.

Ingredients for 4-6 servings:

• 500 grams of morning glory (water spinach)
• 4 cloves of garlic, minced
• 2-3 bird’s eye chilies, chopped
• 2 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of fish sauce
• 1 teaspoon of sugar
• 2 tablespoons of vegetable oil
• 2 tablespoons of water

Cooking Instructions:

1. Prepare the Morning Glory: Wash the morning glory thoroughly under running water to remove any dirt. Trim off any tough stems and cut the remaining stems and leaves into 3-inch sections.
2. Prepare the Aromatics: Mince the garlic and chop the bird’s eye chilies. If you prefer a milder dish, remove the seeds from the chilies.
3. Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat until hot but not smoking.
4. Stir-Fry Aromatics: Add the minced garlic and chopped chilies to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
5. Add the Morning Glory: Increase the heat to high and add the cut morning glory to the wok. Stir-fry quickly, guaranteeing all the leaves and stems are coated with the oil and garlic mixture.
6. Season the Dish: Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Continue to stir-fry for another minute or two.
7. Add Water and Finish Cooking: Add the water to the wok, which will help steam the vegetables slightly. Stir-fry for another 1-2 minutes until the morning glory is just tender but still crisp.
8. Serve Immediately: Remove from heat and serve immediately as a side dish or over steamed rice.

Extra Tips:

For the best results, fresh morning glory is recommended, but if it’s unavailable, you can substitute with spinach or another leafy green.

Be cautious with the amount of fish sauce and soy sauce, adjusting according to your taste preference, as these can add significant saltiness.

If you like a richer flavor, you can add a teaspoon of sesame oil right before serving.

Remember that the key to a perfect stir-fry is to cook everything quickly over high heat to retain the vegetables’ natural crunch and color.

Thai Red Curry With Vegetables

Thai Red Curry With Vegetables is a vibrant and flavorful dish that brings together the rich, aromatic spices of Thai cuisine with the natural sweetness and crunch of fresh vegetables. This dish is perfect for those seeking a healthy and satisfying meal that’s also vegetarian-friendly. The red curry paste, made from a blend of red chilies, garlic, ginger, and other spices, provides a beautiful depth of flavor that pairs wonderfully with creamy coconut milk.

This dish isn’t only easy to prepare but also customizable to suit your taste preferences by varying the vegetables used.

This recipe is designed to serve 4-6 people, making it perfect for a family dinner or a small gathering with friends. The combination of colorful vegetables such as bell peppers, carrots, and broccoli guarantees that you get a good dose of vitamins and minerals in every bite. The creamy coconut sauce envelops these vegetables, creating a harmonious balance of flavors that’s both comforting and invigorating.

Serve this Thai Red Curry With Vegetables over steamed jasmine rice or warm quinoa for a complete meal that will transport your taste buds to the vibrant streets of Thailand.

Ingredients (Serves 4-6):

• 2 tablespoons of vegetable oil
• 1 cup of coconut milk
• 2 tablespoons of Thai red curry paste
• 1 tablespoon of soy sauce
• 2 teaspoons of brown sugar
• 2 cups of mixed vegetables (such as bell peppers, carrots, and broccoli)
• 1 cup of sliced mushrooms
• 1 cup of snow peas
• 1 block of tofu, cubed (optional)
• 1 tablespoon of lime juice
• Fresh basil leaves for garnish
• Cooked jasmine rice or quinoa for serving

Cooking Instructions:

1. Prepare the Vegetables: Start by washing and chopping all the vegetables into bite-sized pieces. If you’re using tofu, cut it into cubes and set aside.
2. Heat the Oil: In a large pan or wok, heat the vegetable oil over medium heat until shimmering.
3. Cook the Curry Paste: Add the Thai red curry paste to the pan and stir-fry for about 1 minute until it becomes fragrant. This will help release the flavors of the spices.
4. Add Coconut Milk: Pour in the coconut milk and stir well to combine with the curry paste. Allow the mixture to simmer for a few minutes until it starts to thicken slightly.
5. Season the Curry: Stir in the soy sauce and brown sugar. Mix well to confirm the seasonings are fully incorporated into the sauce.
6. Add Vegetables and Tofu: Add the mixed vegetables, mushrooms, snow peas, and tofu (if using) to the pan. Stir to coat them evenly with the curry sauce. Cover the pan and let the vegetables cook for about 10-15 minutes, or until they’re tender yet still crisp.
7. Final Touches: Once the vegetables are cooked to your liking, add the lime juice and give everything a final stir. Taste the curry and adjust the seasoning if necessary.
8. Serve: Transfer the curry to a serving dish and garnish with fresh basil leaves. Serve hot over cooked jasmine rice or quinoa.

Extra Tips:

When making Thai Red Curry With Vegetables, feel free to experiment with different types of vegetables based on what’s in season or your personal preferences. Zucchini, eggplant, or baby corn can all be delicious additions.

If you prefer a spicier curry, you can increase the amount of red curry paste or add fresh chili peppers. For those who prefer a protein-rich meal, adding chickpeas or substituting tofu with chicken or shrimp can also work well.

Remember to taste the curry before serving and adjust the seasoning to suit your palate. Enjoy your culinary adventure into Thai cuisine!

Steamed Fish With Lime and Garlic

Steamed Fish With Lime and Garlic is a classic Thai dish known for its vibrant flavors and health benefits. This dish highlights the delicate flavor of fresh fish, enhanced by the zesty combination of lime juice and the subtle heat of garlic. The steaming method preserves the nutritional content of the fish, making it a healthy option for those looking to enjoy a nutritious meal without compromising on taste.

Perfect for a family dinner or a special occasion, this dish is both easy to prepare and impressive in its presentation. The dish offers a harmonious blend of sour, spicy, and sweet notes, characteristic of Thai cuisine. The lime juice not only adds an invigorating tang but also tenderizes the fish, while the garlic provides a savory depth.

This recipe is designed to serve 4-6 people, making it an ideal choice for gatherings. Whether you’re a seasoned home cook or a beginner exploring Thai cuisine, this recipe will guide you through the process of creating a flavorful, wholesome meal.

Ingredients for 4-6 People:

• 2 whole fish (such as sea bass or snapper), cleaned and scaled
• 6 cloves of garlic, minced
• 4-5 Thai bird’s eye chilies, finely chopped
• 1/2 cup fresh lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1/2 cup chicken broth
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Fish: Clean the fish thoroughly under cold running water, making sure all scales and innards are removed. Pat the fish dry with paper towels and set aside.
2. Make the Sauce: In a bowl, combine the minced garlic, chopped chilies, lime juice, fish sauce, and sugar. Stir until the sugar is fully dissolved. Adjust the seasoning according to taste, maintaining a balance of sour, salty, and spicy flavors.
3. Steam the Fish: Place the fish in a large steamer. Pour the lime and garlic sauce over the fish, making sure it’s evenly coated. Add the chicken broth to the steamer. Cover and steam over medium heat for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Garnish and Serve: Carefully transfer the steamed fish to a serving platter. Spoon any remaining sauce over the fish. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Extra Tips:

• Choose fresh fish for the best flavor and texture. If you’re unable to find whole fish, fillets can be used as an alternative, adjusting the cooking time accordingly.
• Adjust the number of chilies to suit your spice preference. For a milder dish, remove the seeds from the chilies or use fewer chilies.
• Steaming time may vary depending on the size of the fish. Make sure the fish is cooked through before serving by checking that the flesh is opaque and flakes easily.
• Serve with steamed jasmine rice to soak up the flavorful sauce, completing a satisfying and balanced meal.