12 Bold Authentic Thai Recipes for Real Home Cooking That Feels Adventurous

Craving a little adventure in your home cooking routine?

Thai cuisine is the perfect way to spice things up.

Think bold flavors, vibrant aromas, and a delightful mix of sweet, sour, and savory.

From the spicy tang of Tom Yum Soup to the creamy richness of Green Curry Chicken, there’s something for everyone.

Let’s explore some authentic Thai recipes that will surely add excitement to your kitchen.

Tom Yum Soup

Tom Yum Soup is a quintessential Thai dish known for its bold, aromatic flavors and tantalizing balance of spicy, sour, and savory notes. Often referred to as the ultimate comfort food in Thailand, this soup is a delicious medley of fresh herbs, vegetables, and proteins simmered in a flavorful broth.

The use of ingredients like lemongrass, kaffir lime leaves, and galangal lends an authentic Thai flavor, while the addition of fresh lime juice and chili paste adds a delightful tang and heat. Whether you’re a novice cook or a seasoned chef, preparing Tom Yum Soup is a rewarding culinary experience that brings the vibrant essence of Thailand to your dining table.

This recipe for Tom Yum Soup is designed to serve 4-6 people, making it perfect for a family meal or a small gathering. With its rich and invigorating flavors, this soup can be enjoyed as a starter or a main course. The following list of ingredients and step-by-step instructions will guide you through the process of creating this delightful dish, ensuring that you capture the true essence of Thai cuisine in every spoonful.

Ingredients (serving size: 4-6 people):

• 1 liter of chicken or vegetable stock
• 2 stalks of lemongrass, cut into 1-inch pieces and bruised
• 3-4 kaffir lime leaves, torn into pieces
• 3 slices of galangal
• 2-3 bird’s eye chilies, crushed
• 200 grams of mushrooms, sliced
• 200 grams of shrimp, peeled and deveined
• 1 medium tomato, cut into wedges
• 1 onion, sliced
• 2 tablespoons of fish sauce
• 2 tablespoons of lime juice
• 1 tablespoon of chili paste
• Fresh cilantro leaves for garnish

Instructions:

1. Prepare the Broth: In a large pot, bring the chicken or vegetable stock to a gentle boil over medium heat. Add the lemongrass, kaffir lime leaves, galangal, and crushed bird’s eye chilies. Let them simmer for about 5 minutes to infuse the broth with their aromatic flavors.
2. Add Vegetables: Add the sliced mushrooms, tomato wedges, and onion to the pot. Allow them to cook for another 5 minutes until the vegetables are tender but still retain some of their texture.
3. Cook the Shrimp: Gently add the shrimp to the simmering broth. Cook for 2-3 minutes or until the shrimp turn pink and are cooked through. Be careful not to overcook them to maintain their juicy texture.
4. Season the Soup: Stir in the fish sauce, lime juice, and chili paste. Taste the soup and adjust the seasoning as needed, balancing the flavors to your preference.
5. Garnish and Serve: Remove the pot from the heat and ladle the soup into bowls. Garnish with fresh cilantro leaves before serving to add a burst of freshness.

Extra Tips:

When making Tom Yum Soup, it’s important to balance the sour, spicy, and salty flavors to suit your palate. If you prefer a milder soup, reduce the number of chilies or use a milder variety.

For a richer taste, you can add a splash of coconut milk towards the end of cooking. Additionally, always adjust the lime juice and fish sauce quantities at the end, as flavors can become more pronounced after simmering.

Enjoy your homemade Tom Yum Soup with a side of jasmine rice for a complete and satisfying meal.

Pad Thai

Pad Thai is a quintessential Thai street food dish that has captured the hearts of food lovers worldwide. Known for its harmonious blend of flavors, Pad Thai combines the savory taste of tamarind and fish sauce with the sweetness of palm sugar and the nuttiness of ground peanuts. This dish is traditionally prepared with stir-fried rice noodles, shrimp or chicken, eggs, and a handful of fresh vegetables, creating a vibrant and satisfying meal.

Cooking Pad Thai at home allows you to enjoy this delightful dish with freshness and authenticity, whether you’re a novice or a seasoned cook.

The secret to an excellent Pad Thai lies in achieving the right balance of sweet, sour, and salty flavors. Understanding the importance of each ingredient and how they contribute to the overall taste is essential. In this recipe, you’ll learn how to make Pad Thai for 4-6 people, guaranteeing everyone at your table gets a taste of this iconic dish.

By following the detailed instructions, you’ll be able to recreate the dynamic flavors and textures that make Pad Thai a favorite among Thai cuisine enthusiasts.

Ingredients (Serving Size: 4-6 people)

• 300g dried rice noodles
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 200g shrimp, peeled and deveined (or chicken breast sliced thinly)
• 2 eggs
• 1 cup bean sprouts
• 1 cup firm tofu, diced
• 3 tablespoons fish sauce
• 2 tablespoons tamarind paste
• 2 tablespoons palm sugar
• 1 teaspoon chili powder
• 1/2 cup roasted peanuts, crushed
• 4 green onions, chopped
• 1 lime, cut into wedges
• Fresh cilantro, for garnish

Cooking Instructions

1. Prepare the Noodles: Soak the rice noodles in warm water for about 30 minutes or until they’re softened but still firm to the bite. Drain and set aside.
2. Make the Sauce: In a small bowl, mix together the fish sauce, tamarind paste, and palm sugar. Stir until the sugar has dissolved completely. Adjust taste to balance sweet, sour, and salty flavors to your preference.
3. Cook the Proteins: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp or chicken and cook until they’re just done. Remove from the wok and set aside.
4. Fry the Tofu: In the same wok, add another tablespoon of oil and stir-fry the diced tofu until golden brown. Remove and set aside with the shrimp or chicken.
5. Scramble the Eggs: Add the remaining tablespoon of oil to the wok. Crack the eggs into the wok and scramble until just set. Push them to one side of the pan.
6. Combine Ingredients: Add the drained noodles to the wok along with the sauce. Toss everything together using tongs until the noodles are evenly coated. Add the cooked shrimp/chicken, tofu, bean sprouts, and green onions. Stir-fry for another 2-3 minutes until everything is heated through.
7. Finish and Serve: Remove from heat and sprinkle with chili powder and crushed peanuts. Serve hot, garnished with fresh cilantro, and lime wedges on the side for squeezing over the top.

Extra Tips

When making Pad Thai, the timing and heat level are vital. Confirm your wok or skillet is hot enough to cook the ingredients quickly, preserving their texture and flavor without overcooking.

If you prefer a spicier dish, you can increase the amount of chili powder or add fresh chilies. Adjust the seasoning of the sauce to suit your taste preferences before combining with the noodles.

Preparing all the ingredients beforehand will make the cooking process smoother, as Pad Thai is best served immediately after cooking for peak texture and flavor.

Green Curry Chicken

Green Curry Chicken, or “Gaeng Keow Wan Gai,” is a classic Thai dish renowned for its aromatic blend of spicy, sweet, and creamy flavors. This dish is characterized by its vibrant green curry paste, which is made from a combination of fresh green chilies, lemongrass, kaffir lime leaves, and other fragrant herbs and spices. The curry is then simmered with coconut milk to create a rich and luscious sauce that’s both comforting and rejuvenating.

Served with succulent pieces of chicken and a variety of vegetables, Green Curry Chicken is a dish that beautifully encapsulates the essence of Thai cuisine, offering a balanced complexity of taste that’s both satisfying and invigorating.

The beauty of Green Curry Chicken lies in its versatility and the depth of flavor achieved with relatively simple ingredients. Traditionally served with jasmine rice, this dish can be tailored to suit your taste preferences by adjusting the level of spice or adding different vegetables.

Whether you’re a seasoned cook or a novice in the kitchen, making Green Curry Chicken at home is an opportunity to explore the rich culinary traditions of Thailand. By following this recipe, you’ll be able to create a meal that not only delights your taste buds but also brings a piece of Thailand’s vibrant culinary culture to your dining table.

Ingredients for 4-6 servings:

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 cup green curry paste
• 2 cups coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 4-5 kaffir lime leaves, torn into pieces
• 1 cup Thai eggplants, quartered
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• 1 cup fresh basil leaves
• 1-2 Thai green chilies, sliced (optional)
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Chicken: Start by cutting the boneless, skinless chicken thighs into bite-sized pieces. This will guarantee even cooking and make the chicken easy to eat.
2. Heat the Oil: In a large pan or wok, heat the vegetable oil over medium heat. Add the green curry paste and stir-fry it for 2-3 minutes until fragrant. This process will help release the essential oils and flavors from the paste.
3. Cook the Chicken: Add the chicken pieces to the pan, stirring well to coat them with the curry paste. Cook for about 5 minutes, or until the chicken is lightly browned.
4. Simmer the Curry: Pour in the coconut milk and chicken broth. Stir well to combine and bring the mixture to a gentle simmer. Add the fish sauce, palm sugar, and kaffir lime leaves. Let the curry simmer for 10-15 minutes, allowing the flavors to meld together.
5. Add the Vegetables: Add the Thai eggplants, red bell pepper, and bamboo shoots to the curry. Continue to simmer for another 5-7 minutes until the vegetables are tender but still crisp.
6. Finish and Serve: Stir in the fresh basil leaves and, if desired, sliced Thai green chilies for extra heat. Remove the pan from heat once the basil is wilted. Serve the Green Curry Chicken hot over a bed of jasmine rice.

Extra Tips:

For the best results, use fresh, high-quality ingredients, particularly the coconut milk, as it greatly impacts the creaminess and richness of the dish. If you prefer a milder curry, reduce the amount of green curry paste and omit the Thai green chilies.

Additionally, kaffir lime leaves can sometimes be hard to find, but they add a distinctive citrusy aroma that’s integral to the dish. If unavailable, you can substitute with a small amount of lime zest for a similar effect.

Finally, feel free to experiment with vegetables based on your preference or availability, but keep in mind that traditional Thai eggplants and bamboo shoots contribute to the authentic taste and texture of the curry.

Massaman Curry

Massaman Curry is a rich and flavorful Thai dish that boasts a perfect balance of sweet, savory, and aromatic spices. Originating from Southern Thailand, this curry is known for its unique blend of Thai and Indian culinary influences, making it a favorite among those who enjoy a milder, yet deeply satisfying curry experience.

The key ingredients include tender meats, potatoes, and peanuts, all simmered in a creamy coconut milk base infused with warm spices like cinnamon, cardamom, and star anise.

This recipe is designed to serve 4-6 people, offering a delightful meal that can be enjoyed at any dinner table. By following these simple steps, you’ll be able to recreate an authentic Massaman Curry that will transport your taste buds to Thailand with every bite.

With its complex flavors and comforting texture, this dish is perfect for both special occasions and casual dining.

Ingredients for Massaman Curry (serves 4-6):

• 2 tablespoons vegetable oil
• 1 pound beef chuck or chicken thighs, cut into 1-inch pieces
• 1 large onion, sliced
• 3 tablespoons Massaman curry paste
• 2 cups coconut milk
• 1 cup water
• 2 tablespoons fish sauce
• 2 tablespoons tamarind paste
• 2 tablespoons palm sugar
• 3 medium potatoes, peeled and cubed
• 1/2 cup roasted peanuts
• 2 cinnamon sticks
• 3 cardamom pods
• 2 bay leaves
• 1 star anise
• 1 tablespoon lime juice
• Fresh cilantro, for garnish

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the meat into 1-inch pieces and slicing the onion. Peel and cube the potatoes, and gather all the spices and other ingredients to have them ready for cooking.
2. Cook the Meat: Heat the vegetable oil in a large pot over medium-high heat. Add the meat and cook until browned on all sides. Remove the meat and set aside.
3. Sauté the Onion and Curry Paste: In the same pot, add the sliced onion and sauté until translucent. Add the Massaman curry paste and stir for 1-2 minutes until fragrant.
4. Simmer the Curry: Pour in the coconut milk and water, stirring to combine. Add the browned meat back to the pot along with the fish sauce, tamarind paste, and palm sugar. Stir well to dissolve the sugar.
5. Add Potatoes and Spices: Add the cubed potatoes, roasted peanuts, cinnamon sticks, cardamom pods, bay leaves, and star anise to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Simmer for about 30-40 minutes, or until the meat and potatoes are tender.
6. Adjust the Flavor: Taste the curry and adjust the seasoning with more fish sauce, tamarind paste, or palm sugar as needed. Add the lime juice to enhance the flavors.
7. Serve: Once the curry is well-flavored and the meat is tender, remove from heat. Garnish with fresh cilantro before serving. Enjoy the Massaman Curry with steamed jasmine rice.

Extra Tips:

When making Massaman Curry, it’s important to use high-quality Massaman curry paste for the most authentic flavor. If you prefer a spicier dish, you can add fresh Thai chilies or a pinch of cayenne pepper.

For a richer taste, consider using full-fat coconut milk. Additionally, if the curry becomes too thick, simply add a bit more water or coconut milk to reach your desired consistency.

Leftover curry can be stored in the refrigerator for up to three days and often tastes even better the next day as the flavors continue to meld together.

Som Tum (Green Papaya Salad)

Som Tum, also known as Green Papaya Salad, is a vibrant and invigorating dish that hails from the northeastern region of Thailand. It’s renowned for its perfect balance of flavors, combining the spicy, sweet, sour, and salty elements that Thai cuisine is famous for.

Traditionally, Som Tum is a staple of street food vendors and local eateries, where it’s made fresh to order, pounding together the ingredients in a mortar and pestle to release their full flavors. The salad is typically enjoyed as a side dish or a light main course, offering a crunchy texture and a zesty taste that makes it a perfect accompaniment to grilled meats or sticky rice.

The key ingredient in Som Tum is the unripe green papaya, which is shredded into thin strips. The crispness of the papaya is complemented by the heat of the chilies, the tanginess of lime juice, and the saltiness of fish sauce. Other ingredients such as tomatoes, long beans, and peanuts add layers of taste and texture.

While Som Tum originates from Thailand, its popularity has spread across Southeast Asia, with variations including the addition of dried shrimp or fermented fish sauce in some regions. This recipe will guide you through creating an authentic version of Som Tum, serving 4-6 people.

Ingredients:

• 1 medium green papaya, peeled and julienned
• 2-3 Thai bird’s eye chilies
• 2 cloves garlic
• 2 tablespoons fish sauce
• 1-2 tablespoons palm sugar, to taste
• Juice of 2-3 limes
• 10 cherry tomatoes, halved
• ½ cup long beans, cut into 1-inch pieces
• 2 tablespoons dried shrimp (optional)
• ¼ cup roasted peanuts
• 2 tablespoons fresh cilantro leaves

Cooking Instructions:

1. Prepare the Papaya: Begin by peeling the green papaya. Using a julienne peeler or a sharp knife, shred the papaya into thin, long strips. Set aside in a large mixing bowl.
2. Pound the Aromatics: In a mortar and pestle, add the garlic cloves and bird’s eye chilies. Pound them together until they form a rough paste. This releases the essential oils and heat from the garlic and chilies, which will infuse the salad with flavor.
3. Make the Dressing: Add the fish sauce, palm sugar, and lime juice to the mortar. Mix well with the garlic and chili paste until the sugar has dissolved completely, creating a balanced dressing.
4. Combine the Ingredients: In the bowl with the shredded papaya, add the halved cherry tomatoes, long beans, and dried shrimp, if using. Pour the dressing over the top.
5. Mix the Salad: Using a large spoon or your hands, gently toss all the ingredients together until the papaya is well-coated with the dressing. Be careful not to crush the tomatoes.
6. Add the Finishing Touches: Transfer the salad to a serving platter. Top with roasted peanuts and fresh cilantro leaves for added crunch and freshness.

Extra Tips:

When making Som Tum, adjust the level of chilies and sugar to suit your personal taste preference. If you prefer a milder salad, use fewer chilies.

For added authenticity, try pounding the salad in a large mortar and pestle instead of mixing in a bowl; this method enhances the flavors and textures. If you don’t have access to green papaya, you can substitute with julienned cucumber or green mango for a different twist.

Finally, enjoy your Som Tum immediately after preparation to savor its fresh and vibrant flavors at their best.

Thai Basil Chicken

Thai Basil Chicken, known as “Pad Kra Pao Gai” in Thailand, is a vibrant and aromatic dish that perfectly balances savory, spicy, and sweet flavors. This classic Thai street food is loved for its simplicity and depth of flavor, making it a staple for both locals and international fans of Thai cuisine.

The key to this dish is fresh Thai basil, which adds a distinctive and invigorating herbal note that complements the savory chicken and spicy chili paste.

This recipe is designed for 4-6 people and showcases the authentic taste of Thailand. The dish is quick and easy to prepare, making it perfect for a weeknight dinner. Serve it with steamed jasmine rice and a fried egg on top for a complete and satisfying meal.

Ingredients for 4-6 servings:

• 1 1/2 pounds (700g) boneless, skinless chicken thighs, thinly sliced
• 2 tablespoons vegetable oil
• 6 cloves garlic, minced
• 3-4 Thai bird chilies, chopped (adjust to taste)
• 1 medium onion, sliced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/4 cup chicken broth or water
• 2 cups fresh Thai basil leaves
• Cooked jasmine rice, for serving
• Fried eggs, optional for serving

Cooking Instructions:

1. Prepare the Ingredients: Start by slicing the chicken thighs into thin strips. Mince the garlic and chop the Thai bird chilies. Slice the onion thinly and keep the basil leaves ready.
2. Sauté the Aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and chopped chilies, and sauté for 30 seconds until fragrant, being careful not to burn the garlic.
3. Cook the Chicken: Add the sliced chicken to the skillet and stir-fry for about 4-5 minutes, or until the chicken is cooked through and no longer pink. Stir constantly to guarantee even cooking.
4. Add the Onion: Add the sliced onion to the skillet and continue to stir-fry for another 2 minutes until the onion starts to soften.
5. Season the Dish: Pour in the oyster sauce, soy sauce, fish sauce, and sugar. Stir well to combine all the ingredients, making sure the chicken is evenly coated with the sauce.
6. Simmer with Broth: Add the chicken broth or water to the skillet. Stir everything well and let it simmer for 2-3 minutes, allowing the flavors to meld together.
7. Incorporate the Basil: Turn off the heat and add the fresh Thai basil leaves to the skillet. Stir until the basil is wilted and well mixed with the chicken.
8. Serve: Serve the Thai Basil Chicken over steamed jasmine rice. Top with a fried egg if desired, to add richness and an extra layer of flavor.

Extra Tips:

When making Thai Basil Chicken, it’s important to use Thai basil rather than sweet basil, as it provides a unique flavor that’s essential to the dish.

Adjust the number of chilies based on your heat preference; if you prefer a milder dish, reduce the quantity or remove the seeds. Always taste and adjust the seasoning before serving, as the balance between salty, sweet, and spicy is vital in Thai cooking.

Additionally, for the best texture, make sure to slice the chicken thinly and evenly, and cook it on high heat to achieve a nice sear.

Tom Kha Gai (Coconut Chicken Soup)

Tom Kha Gai, also known as Coconut Chicken Soup, is a classic Thai dish that perfectly balances spicy, sour, sweet, and savory flavors. This aromatic soup is a staple in Thai cuisine, known for its rich coconut milk base infused with the distinct aroma of lemongrass, galangal, and kaffir lime leaves.

The soup is both comforting and invigorating, making it a popular choice for those craving a taste of Thailand’s authentic culinary artistry.

Tom Kha Gai is traditionally prepared with tender pieces of chicken, but it can also be adapted with other proteins like shrimp or tofu for a vegetarian version. The key to mastering this dish lies in the freshness of the ingredients, especially the herbs and spices that contribute to its unique character.

Whether you’re a seasoned cook or a beginner, this recipe provides a straightforward approach to creating a flavorful bowl of Tom Kha Gai that will transport your taste buds to the bustling streets of Bangkok.

Ingredients (Serves 4-6):

• 1 pound boneless, skinless chicken thighs, sliced
• 4 cups chicken broth
• 2 cups coconut milk
• 3 stalks lemongrass, cut into 2-inch pieces and bruised
• 4 slices fresh galangal or ginger
• 6 kaffir lime leaves, torn into pieces
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 1 cup mushrooms, sliced
• 3-4 Thai bird chilies, smashed
• 1/4 cup lime juice
• Fresh cilantro leaves for garnish
• Optional: 1-2 ripe tomatoes, cut into wedges

Cooking Instructions:

1. Prepare the Broth:

Begin by heating the chicken broth in a large pot over medium heat. Add the lemongrass, galangal, and kaffir lime leaves to the broth. Allow the mixture to simmer gently for about 5-10 minutes to infuse the flavors into the broth.

2. Add the Chicken:

Once the broth is infused, add the sliced chicken thighs to the pot. Let the chicken cook in the simmering broth until it’s just cooked through, approximately 5-7 minutes. Stir occasionally to guarantee even cooking.

3. Incorporate the Coconut Milk:

Pour in the coconut milk and stir to combine. Bring the mixture back to a gentle simmer, being careful not to let it reach a rolling boil as this can cause the coconut milk to separate.

4. Season the Soup:

Add the fish sauce and sugar to the pot, stirring well to dissolve the sugar. Taste the soup and adjust the seasoning according to your preference, adding more fish sauce for saltiness or sugar for sweetness.

5. Add Vegetables and Chilies:

Incorporate the sliced mushrooms, Thai bird chilies, and optional tomatoes into the soup. Allow the soup to simmer for another 5 minutes, or until the vegetables are tender.

6. Finish with Lime Juice:

Remove the pot from the heat and stir in the lime juice. Taste and adjust the acidity if necessary, adding more lime juice if you prefer a tangier flavor.

7. Serve and Garnish:

Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot and enjoy the vibrant and comforting flavors of your homemade Tom Kha Gai.

Extra Tips:

To enhance the flavor of the soup, it’s vital to bruise the lemongrass by gently smashing it with the back of a knife or a mallet. This helps release its essential oils and enhances the overall aroma of the dish.

If you prefer a milder soup, consider removing the seeds from the Thai bird chilies before adding them to the pot. Remember to taste and adjust the balance of flavors as you cook; Thai cuisine is all about achieving the perfect harmony of sweet, sour, spicy, and salty.

Panang Curry

Panang Curry is a rich and creamy Thai dish that combines the aromatic flavors of coconut milk, lime leaves, and a hint of sweetness with the boldness of red curry paste. Originating from Thailand, this curry is known for its thick consistency and a delightful balance of savory and sweet.

Traditionally, Panang Curry is made with beef, but it can be easily adapted to include chicken, shrimp, or even tofu for a vegetarian option. The dish is perfect for those who enjoy a hearty and flavorful meal, and it pairs wonderfully with steamed jasmine rice.

This recipe for Panang Curry is designed to serve 4-6 people and will guide you through the process of creating this beloved Thai dish at home. With a few key ingredients and some patience, you can bring the authentic taste of Thailand to your kitchen.

Gather fresh ingredients and follow the simple steps to enjoy a homemade Panang Curry that’s guaranteed to impress family and friends.

Ingredients for 4-6 servings:

• 1 lb (450g) beef, thinly sliced
• 2 tablespoons Panang curry paste
• 2 cups coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 5 kaffir lime leaves, torn into pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 cup Thai basil leaves
• 1 tablespoon vegetable oil
• 1/4 cup roasted peanuts, crushed

Cooking Instructions:

1. Prepare the Ingredients: Start by slicing the beef into thin strips and set it aside. Gather all your other ingredients, including the curry paste, coconut milk, and vegetables, making sure everything is ready to go.
2. Cook the Curry Paste: In a large saucepan or wok, heat the vegetable oil over medium heat. Add the Panang curry paste and stir-fry for about 1-2 minutes until it becomes fragrant. This step is vital for releasing the essential oils and flavors from the paste.
3. Add the Coconut Milk: Gradually pour in half of the coconut milk into the pan, stirring constantly to combine it with the curry paste. Allow it to simmer for about 3-4 minutes until the mixture thickens slightly.
4. Cook the Beef: Add the sliced beef to the pan and stir to coat it with the curry mixture. Cook for about 5 minutes, or until the beef is cooked through and tender.
5. Add Seasonings and Vegetables: Stir in the fish sauce, sugar, and kaffir lime leaves. Add the sliced red and green bell peppers, and let the curry simmer for another 5 minutes until the vegetables are tender yet crisp.
6. Finish with Herbs: Stir in the remaining coconut milk, Thai basil leaves, and crushed peanuts. Let the curry cook for an additional 2-3 minutes to allow the flavors to meld together.
7. Serve: Taste the curry and adjust the seasoning if necessary. Serve hot over steamed jasmine rice and garnish with extra Thai basil leaves or lime wedges if desired.

Extra Tips:

When preparing Panang Curry, feel free to adjust the level of spiciness by adding more or less curry paste according to your taste preferences. If you can’t find kaffir lime leaves, a small amount of lime zest can be used as a substitute, though the flavor will be slightly different.

Additionally, allowing the curry to rest for a few minutes after cooking can help the flavors meld together, resulting in a richer taste. Finally, make sure that the beef is thinly sliced against the grain to maintain tenderness and absorb the curry flavors effectively.

Larb Gai (Spicy Chicken Salad)

Larb Gai, or Spicy Chicken Salad, is a classic Thai dish that’s both invigorating and packed with flavor. It’s a staple in Thai cuisine, known for its balance of spicy, tangy, and savory flavors. Larb Gai is traditionally made with ground chicken that’s seasoned with lime juice, fish sauce, and roasted rice powder, then tossed with fresh herbs and chili. This dish is often enjoyed as a part of a larger meal, served with sticky rice or fresh lettuce leaves.

It’s a great option for those looking to explore authentic Thai flavors, and it’s particularly popular during hot weather due to its light and zesty profile. Making Larb Gai at home allows you to control the level of spiciness and tailor the dish to your taste.

The essential components include the minced chicken, which is cooked quickly to retain its moisture, and the dressing, which combines the umami of fish sauce with the brightness of lime juice. Fresh herbs like mint and cilantro add a vibrant contrast and aromatic depth, while the roasted rice powder provides a subtle nutty flavor and texture. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering.

Ingredients:

• 1 pound ground chicken
• 2 tablespoons uncooked sticky rice
• 1/4 cup chicken stock or water
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 tablespoons sugar
• 1-2 tablespoons ground chili powder (adjust to taste)
• 1 small red onion, thinly sliced
• 3-4 green onions, chopped
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 tablespoon lemongrass, finely chopped (optional)
• Lettuce leaves, for serving

Instructions:

1. Prepare Roasted Rice Powder: In a dry skillet, toast the uncooked sticky rice over medium heat, stirring constantly, until it turns golden brown and emits a nutty fragrance. This should take about 5-7 minutes. Let it cool, then grind it into a fine powder using a mortar and pestle or spice grinder.
2. Cook the Chicken: In a large pan, add the ground chicken and chicken stock or water. Cook over medium heat, breaking the chicken up with a wooden spoon, until it’s fully cooked and no longer pink. This should take about 5-7 minutes.
3. Make the Dressing: In a small bowl, mix together the fish sauce, lime juice, and sugar, stirring until the sugar is dissolved. Adjust the taste to your preference, balancing the saltiness, sweetness, and tanginess.
4. Combine Ingredients: Once the chicken is cooked, remove it from the heat and transfer it to a large mixing bowl. Add the sliced red onion, green onions, fresh mint leaves, cilantro leaves, and optional lemongrass. Pour the dressing over the mixture and sprinkle with the ground chili powder and roasted rice powder.
5. Toss and Serve: Gently toss all the ingredients together until well combined. Taste and adjust seasoning if necessary. Serve the Larb Gai with fresh lettuce leaves, allowing each person to wrap the spicy chicken salad in the leaves to eat.

Extra Tips:

When making Larb Gai, it’s important to use fresh herbs for the best flavor. If you prefer a milder dish, reduce the amount of chili powder or serve it on the side.

The roasted rice powder is vital for authentic texture and flavor, so don’t skip this step. Additionally, you can substitute ground turkey or pork for chicken if preferred. To save time, prep the herbs and dressing while the chicken and rice are cooking.

Enjoy this dish as part of a Thai-themed meal alongside other favorites like Pad Thai or Green Curry for a full experience.

Pad Kee Mao (Drunken Noodles)

Pad Kee Mao, commonly known as Drunken Noodles, is a beloved street food dish originating from Thailand. This flavorful stir-fry is known for its bold and spicy flavors, featuring a harmonious blend of savory sauces, fresh vegetables, tender proteins, and chewy rice noodles.

Despite its name, Drunken Noodles don’t contain alcohol; the term “drunken” is said to reference the dish’s spicy nature, which pairs perfectly with a cold beverage, or the notion that it’s an ideal meal after a night out. This dish is a perfect representation of Thai cuisine, balancing heat, sweetness, and umami in every bite.

The beauty of Pad Kee Mao lies in its versatility and quick preparation, making it an excellent choice for a weeknight meal. With a few simple ingredients and a hot wok, you can recreate this iconic dish in your own kitchen.

The key to achieving the authentic taste of Pad Kee Mao is in the use of Thai basil, which imparts a unique anise-like flavor, and the combination of soy sauce, oyster sauce, and fish sauce that gives the dish its depth. Whether you choose to add chicken, beef, shrimp, or tofu, this recipe is sure to satisfy your cravings for a taste of Thailand.

Ingredients for a serving size of 4-6 people:

• 400g wide rice noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai bird’s eye chilies, sliced
• 300g chicken breast or tofu, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 small onion, sliced
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1 cup Thai basil leaves
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Noodles: Begin by soaking the wide rice noodles in warm water for about 20-30 minutes until they’re pliable but not too soft. Drain and set them aside.
2. Heat the Oil: In a large wok or a deep 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 fragrant and the garlic turns golden brown.
3. Cook the Protein: Add the sliced chicken breast or tofu to the wok. Stir-fry for about 4-5 minutes until the chicken is cooked through or the tofu is golden brown on the edges.
4. Add Vegetables: Toss in the sliced red bell pepper, broccoli florets, and onion. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
5. Add Noodles and Sauces: Add the soaked rice noodles to the wok, along with the soy sauce, oyster sauce, fish sauce, dark soy sauce, and sugar. Toss everything together, ensuring the noodles are evenly coated with the sauce mixture.
6. Incorporate Thai Basil: Add the Thai basil leaves and stir well to combine. Allow the leaves to wilt slightly, which should take about 1 minute.
7. Serve: Remove from heat and serve immediately, garnished with lime wedges for an extra burst of freshness.

Extra Tips:

When preparing Pad Kee Mao, it’s crucial to have all your ingredients prepped and ready before you begin cooking, as the process moves quickly once you start.

If you prefer a milder dish, reduce the number of Thai chilies or substitute with a milder pepper. Be sure to use wide rice noodles specifically for this dish as they absorb the sauce well and maintain a chewy texture.

If Thai basil is unavailable, sweet basil can be used as a substitute, though it will slightly alter the authentic flavor profile. Enjoy experimenting with different proteins or vegetables to customize the dish to your liking.

Mango Sticky Rice

Mango Sticky Rice, or “Khao Niew Mamuang,” is a beloved Thai dessert that combines the rich, tropical flavors of ripe mango with sweet, creamy coconut-infused sticky rice. This delightful treat is a perfect balance of flavors and textures: the soft, slightly salty rice complements the sweet, juicy mango slices.

Traditionally served as a summertime treat in Thailand, Mango Sticky Rice is a simple yet exquisite dish that’s bound to impress guests with its vibrant presentation and authentic taste.

Preparing Mango Sticky Rice at home involves cooking glutinous rice until tender, then mixing it with a sweetened coconut sauce. Fresh mangoes are peeled and sliced to be served alongside the flavored rice, and the dish is often garnished with a drizzle of additional coconut sauce or topped with toasted sesame seeds for an added crunch.

When serving this dessert, the contrast of the warm sticky rice with the cool, juicy mango creates a delightful dining experience that captures the essence of Thai cuisine.

Ingredients for 4-6 servings:

• 1 1/2 cups glutinous rice (also known as sticky rice)
• 1 1/3 cups coconut milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 3 ripe mangoes
• 1 tablespoon toasted sesame seeds
• 1/4 cup coconut cream (optional)

Cooking Instructions:

1. Prepare the Rice: Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. Drain the rice completely before cooking.
2. Cook the Rice: Using a steamer basket lined with cheesecloth or a clean kitchen towel, steam the soaked rice over boiling water for about 30-40 minutes or until the rice is tender and translucent. Make sure the rice is evenly spread and steamed with the lid on.
3. Make the Coconut Sauce: In a saucepan, combine the coconut milk, sugar, and salt. Stir the mixture over medium heat until the sugar fully dissolves. Don’t let the mixture come to a boil to avoid curdling.
4. Combine the Rice and Sauce: Once the rice is cooked, transfer it to a large bowl. Pour in the coconut sauce gradually, stirring gently to mix. Cover the bowl and let the rice absorb the coconut sauce for about 20 minutes.
5. Prepare the Mangoes: While the rice is absorbing the sauce, peel the mangoes and slice them into thin, even pieces. Set aside.
6. Assemble the Dish: On a serving platter or individual plates, mold portions of the coconut sticky rice using a small bowl or scoop. Arrange the mango slices beside the rice.
7. Garnish and Serve: Drizzle the optional coconut cream over the top of the rice for extra richness. Sprinkle toasted sesame seeds over the dish as a garnish. Serve immediately while the rice is still warm.

Extra Tips:

For the best Mango Sticky Rice, choose ripe mangoes that are fragrant and slightly soft to the touch. The sweetness of the mangoes is vital to the overall balance of the dish.

If fresh mangoes aren’t available, you can substitute with high-quality canned mango slices. When making the coconut sauce, keep the heat low to prevent the coconut milk from separating and make certain the sugar dissolves completely for a smooth texture.

Adjust the sweetness of the sauce to your preference by adding more or less sugar. Enjoy this dessert fresh, as it tastes best when served immediately after preparation.

Red Curry Shrimp

Thai cuisine is known for its vibrant flavors and aromatic spices, and red curry shrimp is a quintessential dish that beautifully showcases these elements. The combination of succulent shrimp, creamy coconut milk, and spicy red curry paste creates a rich and satisfying meal that’s both comforting and exciting to the palate. This dish is perfect for those who enjoy a bit of heat and are looking for a quick yet impressive meal to prepare for family or friends.

The key to a successful red curry shrimp is balancing the sweetness of the coconut milk with the spiciness of the curry paste and the freshness of the herbs. This dish is typically served with jasmine rice, which helps to absorb the flavorful sauce. The following recipe will guide you through the process of creating this delicious Thai dish, perfect for serving 4-6 people.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, thinly sliced
• 1 cup (150g) snap peas, trimmed
• 1 tablespoon fresh lime juice
• 1/4 cup fresh Thai basil leaves
• 1/4 cup fresh cilantro leaves
• Cooked jasmine rice, for serving

Instructions:

1. Prepare the Shrimp: Start by peeling and deveining the shrimp. Rinse them under cold water and pat them dry with paper towels. Set aside.
2. Sauté the Curry Paste: In a large pan or wok, heat the vegetable oil over medium heat. Add the red curry paste and cook for about 1-2 minutes, stirring constantly until it becomes fragrant. This step helps to release the flavors from the curry paste.
3. Add the Coconut Milk: Slowly pour the coconut milk into the pan while stirring to combine it with the curry paste. Bring the mixture to a gentle simmer.
4. Season the Curry: Stir in the fish sauce and brown sugar, guaranteeing they’re well incorporated. This will add depth and balance to the flavor of the curry.
5. Cook the Vegetables: Add the sliced red bell pepper and snap peas to the pan. Cook for about 3-4 minutes until the vegetables are tender-crisp.
6. Add the Shrimp: Add the prepared shrimp to the curry sauce. Cook for 3-5 minutes or until the shrimp are pink and cooked through.
7. Finish with Lime and Herbs: Remove the pan from heat and stir in the fresh lime juice, Thai basil, and cilantro. This will add a wonderful freshness to the dish.
8. Serve: Serve the red curry shrimp hot over a bed of jasmine rice, garnished with additional basil and cilantro if desired.

Extra Tips:

For the best flavors, use fresh shrimp and high-quality red curry paste. If you prefer more heat, you can add sliced fresh chili or increase the amount of curry paste.

Remember that coconut milk can sometimes separate when overheated, so make certain that you cook the curry over medium heat and stir frequently. If Thai basil is unavailable, regular basil can be used as a substitute, but the flavor will be slightly different.

Enjoy your authentic Thai red curry shrimp!