10 Crowd-Pleasant Thai Recipes for a Party for Spreads Everyone Enjoys

Planning a get-together and aiming to wow your friends with unforgettable flavors?

I’ve gathered a collection of Thai recipes that are sure to delight everyone’s taste buds.

Think savory Chicken Satay Skewers and refreshing Thai Larb Salad.

Each dish is packed with authentic flavors, and I’ll walk you through them all.

Ready to add a spicy touch to your party menu and keep the compliments coming?

Savory Chicken Satay Skewers

Chicken Satay Skewers are a crowd-pleasing dish perfect for any party or gathering. Originating from Southeast Asia, these skewers feature marinated chicken pieces that are grilled to perfection and served with a delicious peanut sauce. The savory blend of spices in the marinade gives the chicken an irresistible flavor, while the peanut sauce adds a creamy and slightly sweet contrast. This dish isn’t only easy to prepare, but it also allows for flexibility in presentation, making it a hit among both adults and children.

Preparing Chicken Satay Skewers involves marinating the chicken to infuse it with flavor and then threading the pieces onto skewers for grilling. The key to a successful Chicken Satay lies in the marinade, which typically includes ingredients like coconut milk, garlic, ginger, and an assortment of spices. Once marinated, the chicken can be cooked on a grill or stovetop for a smoky taste that pairs beautifully with the rich peanut sauce, creating a dish that’s both satisfying and memorable for any party setting.

Ingredients (Serves 4-6):

• 1.5 lbs boneless, skinless chicken thighs or breasts
• 1 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon turmeric powder
• 1 tablespoon ground coriander
• 1 teaspoon cumin powder
• Wooden skewers, soaked in water for 30 minutes

For the Peanut Sauce:

• 1/2 cup creamy peanut butter
• 1/2 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon chili paste (optional)
• Water, to thin the sauce as needed

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, garlic, ginger, turmeric, coriander, and cumin. Mix well to create a smooth marinade.
2. Marinate the Chicken: Cut the chicken into bite-sized pieces and add them to the marinade, ensuring each piece is well-coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Thread the Skewers: Once marinated, thread the chicken pieces onto the soaked wooden skewers, leaving a bit of space between each piece for even cooking.
4. Preheat the Grill: Preheat your grill to medium-high heat. If using a stovetop, heat a grill pan over medium-high heat.
5. Grill the Skewers: Place the skewers on the grill and cook for 3-4 minutes on each side or until the chicken is cooked through and has charred marks.
6. Prepare the Peanut Sauce: In a small saucepan, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, and chili paste. Heat over low heat, stirring until smooth. Add water if needed to reach your desired consistency.
7. Serve: Arrange the chicken skewers on a platter and serve with the warm peanut sauce on the side for dipping.

Extra Tips:

To maximize flavor, make sure the chicken is marinated for a minimum of 2 hours; overnight is even better. Soaking the wooden skewers in water before threading helps prevent them from burning during grilling. If you prefer a spicier peanut sauce, feel free to increase the amount of chili paste. Additionally, you can garnish the dish with chopped peanuts and fresh cilantro for an added touch of color and flavor.

Classic Tom Yum Soup

Tom Yum Soup is a quintessential Thai dish that’s beloved for its bold, aromatic flavors and perfect balance of spicy, sour, salty, and sweet notes. This classic soup is a crowd-pleaser and makes for an excellent centerpiece at a party. The combination of fragrant herbs, tender shrimp, and a burst of lime creates a delightful aroma that will captivate your guests.

The recipe is adaptable, allowing you to adjust the heat and flavors to suit your preferences. Perfect for serving 4-6 people, this Classic Tom Yum Soup is a great choice for those who love exploring diverse flavors and enjoying a bit of heat in their meals. It uses traditional Thai ingredients that are readily available in most Asian markets, guaranteeing authenticity in every spoonful.

The preparation is straightforward, making it an ideal dish for both beginners and experienced cooks. Follow this recipe to bring a taste of Thailand to your table and impress your guests with this delicious and vibrant soup.

Ingredients (serves 4-6):

• 2 liters of water
• 500 grams of shrimp, peeled and deveined
• 2 stalks of lemongrass, cut into 2-inch pieces and smashed
• 5 kaffir lime leaves, torn into pieces
• 3-4 Thai bird’s eye chilies, smashed
• 200 grams of mushrooms, halved
• 1 medium tomato, cut into wedges
• 1 medium onion, sliced
• 3 tablespoons of fish sauce
• 1 tablespoon of sugar
• 3 tablespoons of lime juice
• 1 tablespoon of Thai chili paste (Nam Prik Pao)
• Fresh cilantro leaves for garnish

Cooking Instructions:

1. Prepare the Broth: Begin by bringing 2 liters of water to a boil in a large pot. Add the lemongrass, kaffir lime leaves, and Thai bird’s eye chilies to the pot. Let them simmer for about 5 minutes to infuse the flavors into the broth.
2. Add Vegetables: Once the broth is fragrant, add the mushrooms, tomato wedges, and sliced onion. Allow them to cook in the broth for about 5 minutes until they become slightly tender.
3. Season the Soup: Stir in the fish sauce, sugar, and Thai chili paste. Taste and adjust the seasoning as needed, balancing the flavors to your preference.
4. Cook the Shrimp: Add the shrimp to the pot and cook for 2-3 minutes, or until they turn pink and are cooked through. Be careful not to overcook the shrimp.
5. Finish with Lime Juice: Remove the pot from heat and stir in the lime juice. This step is essential to guarantee the soup retains its bright, fresh flavor.
6. Serve: Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot and enjoy the delightful medley of flavors.

Extra Tips:

• For a deeper flavor, consider adding a few slices of galangal to the broth along with the lemongrass and lime leaves.
• Adjust the spice level by varying the number of chilies based on your heat tolerance.
• If you prefer a creamier version, you can add a splash of coconut milk just before serving.
• Always use fresh, high-quality shrimp for the best results, and consider adding other seafood like squid or fish for variation.
• Make sure to remove the lemongrass stalks and kaffir lime leaves before serving, as they aren’t meant to be eaten.

Refreshing Green Papaya Salad

Green Papaya Salad, also known as Som Tum, is a classic Thai dish that combines bold flavors with a crisp texture, making it a perfect addition to any party spread. Originating from the northeastern part of Thailand, this salad is known for its invigorating tanginess and the delightful crunch of shredded green papaya, which is the star ingredient.

The salad is typically served cold, providing a burst of flavor that’s sure to awaken your taste buds and leave your guests craving for more. It’s a versatile dish that can be easily adjusted to suit different taste preferences, whether you prefer it mild or with an extra kick of heat.

To prepare Green Papaya Salad, you’ll need a few key ingredients that come together to create a harmonious balance of spicy, sour, sweet, and salty flavors. The green papaya itself is firm and nearly flavorless, which makes it the perfect vehicle for absorbing the vibrant dressing.

Fresh ingredients like cherry tomatoes, carrots, and long beans add color and flavor, while roasted peanuts provide a satisfying crunch. Traditionally, Som Tum is made using a mortar and pestle to grind and mix the ingredients, which helps to release the essential oils and flavors from the herbs and spices. However, a large bowl and a sturdy spoon can work just as well if you don’t have a mortar and pestle on hand.

Ingredients for 4-6 servings:

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

Cooking Instructions:

1. Prepare the Ingredients: Begin by peeling and shredding the green papaya and carrots. Place them in a large bowl. Halve the cherry tomatoes and cut the long beans into 1-inch pieces; add these to the bowl with the papaya and carrots.
2. Make the Dressing: In a mortar and pestle, pound the garlic and chilies until they’re finely crushed. Add the fish sauce, lime juice, and palm sugar, and continue to grind until the sugar has dissolved and the mixture is well combined. If you don’t have a mortar and pestle, finely mince the garlic and chilies, then mix them with the other dressing ingredients in a small bowl.
3. Combine the Salad: Pour the dressing over the shredded vegetables in the large bowl. Add the roasted peanuts and dried shrimp (if using), and gently toss everything together until the papaya and carrots are well coated with the dressing.
4. Adjust the Taste: Taste the salad and adjust the seasoning as needed. You can add more lime juice for tanginess, fish sauce for saltiness, or sugar for sweetness, according to your preference.
5. Serve: Transfer the salad to a serving platter and garnish with fresh cilantro. Serve it immediately to enjoy the crisp texture and vibrant flavors.

Extra Tips:

For the best results, use a green papaya that’s firm to the touch, as this will guarantee the salad has the desired crunchy texture. If you can’t find green papaya, you can substitute with cucumber or green mango for a similar effect.

When making the dressing, adjust the amount of chilies according to your heat tolerance; you can start with fewer chilies and add more as needed. If you prefer a vegetarian version, simply omit the fish sauce and dried shrimp, and replace them with soy sauce or tamari for a similar umami flavor.

Remember to serve the salad fresh, as it’s best enjoyed immediately after preparation to preserve its crispness and vibrant flavors.

Fragrant Thai Green Curry

Thai Green Curry is a delightful and aromatic dish that brings the authentic flavors of Thailand right into your kitchen. Known for its vibrant green color and rich, spicy flavor, this curry is a perfect blend of fresh herbs, creamy coconut milk, and a mix of vegetables and proteins. Whether you’re cooking for a crowd or just enjoying a cozy dinner at home, this Thai Green Curry recipe will surely be a hit at your next party. The key to achieving the perfect balance of flavors lies in the quality of the ingredients, particularly the green curry paste and coconut milk.

When preparing Thai Green Curry, it’s important to focus on the freshness and balance of flavors. The green curry paste, which is the heart of the dish, is a fragrant blend of green chilies, lemongrass, garlic, and other aromatic herbs. Paired with creamy coconut milk, this paste creates a luscious sauce that perfectly complements the tender chicken and crisp vegetables. This recipe serves 4-6 people and is ideal for any gathering, offering a taste of Thailand’s culinary magic.

Ingredients for Thai Green Curry (Serves 4-6):

• 2 tablespoons vegetable oil
• 3-4 tablespoons Thai green curry paste
• 1 pound boneless, skinless chicken breast, sliced
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 cup eggplant, diced
• 1 cup bell peppers, sliced
• 1 cup bamboo shoots, drained
• 1/2 cup fresh basil leaves
• 1-2 Thai chilies, sliced (optional for extra heat)
• Juice of 1 lime
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by slicing the chicken breasts into thin strips, and prepare the vegetables by dicing the eggplant and slicing the bell peppers. Set aside.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat until shimmering.
3. Cook the Curry Paste: Add the green curry paste to the hot oil, stirring continuously for about 2-3 minutes until the paste is fragrant and starts releasing its oils.
4. Add the Chicken: Increase the heat to medium-high and add the sliced chicken to the skillet. Stir well to coat the chicken in the curry paste and cook for about 5 minutes until the chicken is lightly browned.
5. Combine with Coconut Milk: Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
6. Season the Curry: Stir in the fish sauce and brown sugar, adjusting the sweetness and saltiness to taste. Simmer for another 5 minutes.
7. Add the Vegetables: Add the diced eggplant, sliced bell peppers, and bamboo shoots to the curry. Continue to simmer for about 10 minutes, or until the vegetables are tender.
8. Finish with Fresh Herbs: Stir in the fresh basil leaves and sliced Thai chilies (if using), and cook for an additional 2 minutes. Remove from heat.
9. Serve: Squeeze the lime juice over the curry and give it a final stir. Serve hot over steamed jasmine rice.

Extra Tips:

For the most authentic taste, try making your own green curry paste using fresh ingredients like lemongrass, galangal, and kaffir lime leaves. If you prefer a milder curry, reduce the amount of green curry paste and omit the Thai chilies.

Adjust the seasoning as you go—taste the curry before adding more fish sauce or sugar. Be careful not to overcook the vegetables; they should retain a slight crunch for the best texture.

Finally, remember that curry often tastes even better the next day, as the flavors have more time to meld, making it a great dish to prepare in advance for your party.

Crispy Thai Spring Rolls

Crispy Thai Spring Rolls are a delightful appetizer that brings a burst of flavor and texture to any party. These golden, crunchy rolls are filled with a savory mixture of vegetables and sometimes shrimp or pork, all wrapped in a thin, delicate pastry. Perfect for a gathering, they can be prepped in advance and fried just before serving to guarantee maximum crispiness. Served with a sweet and tangy dipping sauce, these spring rolls are sure to be a hit with guests of all ages.

The secret to perfect Crispy Thai Spring Rolls lies in the balance of flavors and textures. The filling should be well-seasoned and cooked just enough to maintain a slight crunch from the vegetables. The wrappers should be tightly rolled to prevent any oil from seeping in during frying, guaranteeing a perfectly crispy exterior.

Whether you’re hosting a casual get-together or a formal party, these spring rolls are an excellent choice to impress your guests with authentic Thai flavors.

Ingredients (for 4-6 people):

• 20 spring roll wrappers
• 1 cup of shredded cabbage
• 1 cup of grated carrots
• 1/2 cup of bean sprouts
• 1/2 cup of finely chopped mushrooms
• 1/2 cup of cooked shrimp or ground pork (optional)
• 2 cloves of garlic, minced
• 1 tablespoon of soy sauce
• 1 tablespoon of oyster sauce
• 1 teaspoon of sugar
• 1/2 teaspoon of ground white pepper
• 2 tablespoons of vegetable oil
• Oil for frying
• Sweet chili sauce for dipping

Cooking Instructions:

1. Prepare the Filling: In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the minced garlic and sauté until fragrant. Add the shrimp or ground pork if using, and cook until fully cooked.
2. Add Vegetables: Stir in the cabbage, carrots, bean sprouts, and mushrooms. Cook for about 3-4 minutes until the vegetables are just tender but still slightly crisp.
3. Season the Filling: Add soy sauce, oyster sauce, sugar, and white pepper to the vegetable mixture. Stir well to combine all the flavors. Remove from heat and let it cool slightly.
4. Assemble the Spring Rolls: Place a spring roll wrapper on a flat surface with one corner pointing towards you. Spoon about 2 tablespoons of the filling near the bottom corner. Fold the bottom corner over the filling, roll once, then fold in the sides. Continue rolling tightly and seal the edge with a dab of water.
5. Fry the Spring Rolls: In a deep pan, heat enough oil to cover the spring rolls over medium heat. Once hot, carefully add the spring rolls in batches. Fry until golden brown and crispy on all sides, about 3-4 minutes. Remove and drain on paper towels.
6. Serve: Arrange the spring rolls on a platter and serve with sweet chili sauce for dipping.

Extra Tips:

When preparing Crispy Thai Spring Rolls, confirm that the filling isn’t too wet, as excess moisture can make the rolls soggy. If the mixture seems too moist, you can drain it in a colander before assembling the rolls.

It’s also important to keep the rolls tightly sealed to prevent them from opening during frying. If you’re making these in advance, store the filled but uncooked rolls in the refrigerator, covered with a damp cloth to prevent them from drying out, and fry just before serving for the best results.

Flavorful Pad Thai Noodles

Flavorful Pad Thai Noodles are a quintessential dish for any Thai-themed party, boasting an enticing combination of sweet, salty, and tangy flavors that are certain to captivate your guests. This dish is a delightful mix of rice noodles stir-fried with a variety of ingredients including shrimp, tofu, eggs, and bean sprouts, all coated in a rich tamarind-based sauce. The flavors are perfectly balanced, creating a harmonious blend that’s both satisfying and invigorating, making it a standout dish on any party menu.

Preparing Pad Thai Noodles requires careful attention to detail to guarantee that each element complements the others beautifully. The noodles should be soft yet firm, the sauce should be flavorful without overwhelming the other ingredients, and the garnishes should add freshness and texture. By following the steps below, you can create a delightful and authentic Pad Thai that will transport your guests straight to the bustling streets of Thailand, all from the comfort of your own home.

Ingredients (Serves 4-6):

• 8 oz rice noodles
• 2 tablespoons vegetable oil
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup firm tofu, cut into small cubes
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 4 green onions, chopped
• 1/4 cup roasted peanuts, crushed
• Lime wedges, for serving

For the Sauce:

• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon tamarind paste
• 2 tablespoons palm sugar or brown sugar
• 1 teaspoon chili powder (adjust to taste)

Cooking Instructions:

1. Prepare the Noodles: Soak the rice noodles in warm water for about 20 minutes or until they’re pliable. Drain them and set aside.
2. Make the Sauce: In a small bowl, mix together the fish sauce, soy sauce, tamarind paste, palm sugar, and chili powder. Stir until the sugar is dissolved and the mixture is well-blended.
3. Cook the Proteins: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and tofu. Stir-fry until the shrimp turn pink and the tofu is lightly golden, about 3-4 minutes. Remove them from the skillet and set aside.
4. Scramble the Eggs: In the same skillet, add the remaining tablespoon of oil. Pour in the beaten eggs and let them cook undisturbed for a few seconds. Then, scramble them gently until just set.
5. Combine Ingredients: Add the drained rice noodles to the skillet with the scrambled eggs. Pour the prepared sauce over the noodles. Toss everything together using tongs until the noodles are well-coated with the sauce and heated through.
6. Add the Veggies: Return the cooked shrimp and tofu to the skillet. Add the bean sprouts and green onions. Continue to stir-fry for another 2-3 minutes until everything is well combined and the vegetables are slightly wilted.
7. Serve: Transfer the Pad Thai noodles to a serving platter. Garnish with crushed peanuts and lime wedges on the side. Serve immediately.

Extra Tips:

When making Pad Thai, it’s important to not over-soak the rice noodles; they should be soft but still retain some firmness, as they’ll continue to cook once added to the skillet.

Adjust the level of spiciness according to your guests’ preferences by varying the amount of chili powder. Additionally, if tamarind paste is hard to find, you can substitute it with lime juice, though the flavor will be slightly different.

Always taste and adjust the seasoning before serving to ascertain the perfect balance of flavors.

Aromatic Massaman Curry

Aromatic Massaman Curry is a delightful Thai dish that’s perfect for any party or gathering. Known for its rich, complex flavors, this curry combines the aromatic spices of Thailand with a touch of sweetness and a hint of spice.

Massaman Curry is traditionally made with beef, but it can also be prepared with chicken, lamb, or even tofu for a vegetarian option. This dish is a wonderful choice for those who enjoy a hearty meal with a blend of diverse flavors, and it pairs beautifully with steamed jasmine rice or warm naan bread.

This recipe serves 4-6 people and requires a bit of time and patience, but the end result is a flavorful, aromatic curry that will impress your guests. The key to a great Massaman Curry is in the balance of flavors, so be certain to taste as you go and adjust the seasoning to your liking.

With the right ingredients and a little bit of love, you’ll create a dish that’s sure to be a hit at your next party.

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound beef chuck, cut into 1-inch cubes
• 1 can (13.5 ounces) coconut milk
• 3 tablespoons Massaman curry paste
• 1 cup beef stock
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar or brown sugar
• 2 bay leaves
• 3 cardamom pods
• 1 cinnamon stick
• 3 medium potatoes, peeled and cut into chunks
• 1 large onion, cut into wedges
• 1/2 cup roasted peanuts
• 2 tablespoons lime juice
• Salt to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and sear them on all sides until they’re nicely browned. Remove the beef from the pot and set aside.
2. Create the Curry Base: Reduce the heat to medium and add the Massaman curry paste to the same pot. Stir-fry the paste for about 1-2 minutes until it becomes fragrant.
3. Combine Ingredients: Add the coconut milk to the pot, stirring well to combine it with the curry paste. Once blended, return the beef to the pot and pour in the beef stock, fish sauce, and palm sugar. Stir everything together.
4. Add Aromatics: Drop in the bay leaves, cardamom pods, and cinnamon stick. Give the mixture a good stir to guarantee the spices are evenly distributed.
5. Simmer: Bring the curry to a gentle simmer, cover the pot, and let it cook on low heat for about 1 hour, or until the beef is tender.
6. Add Vegetables: Add the potatoes, onion wedges, and roasted peanuts to the pot. Continue to simmer for another 20-30 minutes until the potatoes are cooked through and the flavors have melded together.
7. Finish and Serve: Stir in the lime juice and season with salt to taste. Remove the bay leaves, cardamom pods, and cinnamon stick before serving. Garnish with fresh cilantro and serve hot with jasmine rice or naan bread.

Extra Tips:

When making Aromatic Massaman Curry, patience is key. Allowing the curry to simmer slowly helps the flavors develop more deeply, resulting in a richer dish.

If you prefer a spicier curry, you can add fresh Thai chilies or a bit more curry paste to suit your taste. For extra creaminess, use full-fat coconut milk.

If you find the curry too thick, add a bit more beef stock to reach your desired consistency. Remember to taste as you cook and adjust the seasonings as necessary, guaranteeing a perfect balance of sweet, salty, and spicy flavors.

Spicy Thai Basil Chicken

Spicy Thai Basil Chicken is a vibrant and flavorful dish that’s perfect for a party. This dish combines tender pieces of chicken with the aromatic fragrance of Thai basil and a kick of heat from fresh chilies. It’s a quick and easy recipe that’s bound to impress your guests with its rich taste and enticing aroma.

The combination of savory sauce, fresh herbs, and spicy chilies creates a harmonious balance that’s both satisfying and delicious. This dish is traditionally served with jasmine rice, which not only complements the flavors but also helps to temper the heat of the chilies. The fresh ingredients and bold seasonings make this a standout dish that can be easily prepared in advance, making it ideal for entertaining.

With its simple preparation and impressive outcome, Spicy Thai Basil Chicken is a fantastic choice for any gathering.

Ingredients for 4-6 servings:

• 1 1/2 pounds boneless, skinless chicken breast or thighs
• 3 tablespoons vegetable oil
• 6 cloves garlic, minced
• 4-6 Thai bird chilies, sliced (adjust to taste)
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 1 cup fresh Thai basil leaves
• 1 lime, cut into wedges
• Jasmine rice, for serving

Cooking Instructions:

1. Prepare the Chicken: Begin by cutting the chicken into bite-sized pieces. This allows for even cooking and makes it easier to incorporate into the dish.
2. Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat. The oil should be hot enough to shimmer but not smoke.
3. Sauté Aromatics: Add the minced garlic and sliced Thai bird chilies to the hot oil. Stir-fry for about 30 seconds until the garlic is fragrant but not browned.
4. Cook the Chicken: Add the chicken pieces to the wok. Stir-fry for 5-6 minutes until the chicken is cooked through and no longer pink in the center.
5. Add Vegetables: Incorporate the sliced onion and red bell pepper into the wok. Stir-fry for another 2-3 minutes until the vegetables are just tender.
6. Season the Dish: Pour in the soy sauce, fish sauce, oyster sauce, and sugar. Stir well to coat the chicken and vegetables evenly with the sauce. Cook for an additional 2 minutes.
7. Add Basil Leaves: Turn off the heat and fold in the fresh Thai basil leaves. The residual heat will wilt the basil, releasing its aromatic oils.
8. Serve: Transfer the Spicy Thai Basil Chicken to a serving platter. Garnish with lime wedges and serve hot with jasmine rice.

Extra Tips:

For the best results, verify all your ingredients are prepped and ready before starting to cook, as the stir-frying process happens quickly.

Adjust the number of chilies based on your heat preference; you can deseed them for a milder dish. If Thai basil is unavailable, sweet basil can be used as a substitute, though it will impart a slightly different flavor.

Finally, always taste and adjust the seasoning as necessary to suit your personal preference.

Tangy Mango Sticky Rice

Tangy Mango Sticky Rice is a delightful twist on the classic Thai dessert, combining the creamy rich texture of sticky rice with the vibrant tanginess of fresh mangoes and a hint of citrusy lime. This dish is perfect for parties, as it offers a revitalizing and exotic taste that will impress your guests.

The soothing coconut milk enhances the sweetness of the mango, while the sticky rice acts as a perfect base to soak up all the delicious flavors. When served chilled, Tangy Mango Sticky Rice provides a satisfying end to any meal or a revitalizing standalone treat.

The key to achieving the perfect Tangy Mango Sticky Rice lies in selecting ripe, juicy mangoes and guaranteeing that the sticky rice is cooked to perfection. The sweet and tangy combination, paired with the creamy coconut sauce, makes this dessert a crowd-pleaser at any gathering.

With this recipe, you can create a serving size that caters to 4-6 people, making it an ideal choice for small to medium-sized parties. Follow the steps below to create this delectable dish at home.

Ingredients for 4-6 servings:

• 2 cups glutinous rice (sticky rice)
• 1 ¾ cups coconut milk
• ¾ cup sugar
• ½ teaspoon salt
• 3 ripe mangoes, peeled and sliced
• Zest and juice of 1 lime
• Sesame seeds, for garnish (optional)

Instructions:

1. Prepare the Rice: Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours, or ideally overnight, to achieve the perfect sticky texture.
2. Cook the Rice: Drain the soaked rice and steam it in a rice steamer or a bamboo basket lined with cheesecloth over boiling water. Steam the rice for about 25-30 minutes, or until it becomes tender and sticky.
3. Make the Coconut Sauce: In a saucepan, combine 1 ½ cups of coconut milk, sugar, and salt. Cook over low heat, stirring constantly until the sugar dissolves completely. Remove from heat but don’t let it boil.
4. Mix Rice and Sauce: Once the rice is cooked, place it in a large bowl and gradually add the coconut sauce, mixing gently with a spatula to guarantee even absorption. Cover the bowl and let it sit for about 20 minutes.
5. Prepare the Mangoes: While the rice is absorbing the sauce, peel and slice the mangoes into thin strips. In a small bowl, combine the remaining ¼ cup of coconut milk with the lime zest and juice, then drizzle it over the mango slices.
6. Assemble the Dish: Arrange the sticky rice on a serving platter and top it with the prepared mango slices. Drizzle any remaining coconut-lime sauce over the dish for added flavor.
7. Garnish and Serve: Sprinkle sesame seeds over the top for a nutty crunch, if desired. Serve the Tangy Mango Sticky Rice chilled or at room temperature, depending on your preference.

Extra Tips:

When preparing Tangy Mango Sticky Rice, it’s vital to choose the right type of rice — glutinous or sticky rice is essential for achieving the characteristic texture.

If you don’t have a rice steamer, you can improvise by using a colander set over a pot of boiling water. Make sure the rice is well covered to trap the steam.

Additionally, you can experiment with other garnishes like toasted coconut flakes or fresh mint leaves to elevate the presentation and flavor profile of your dish. Enjoy this revitalizing dessert with a scoop of coconut ice cream for an extra special treat!

Zesty Thai Larb Salad

Larb, a deliciously tangy and invigorating Thai salad, is perfect for a party setting. Known for its vibrant flavors and contrasting textures, this dish features minced meat, fresh herbs, and a zesty dressing. A staple in Thai cuisine, larb offers a balance of spicy, salty, sweet, and sour elements that make it a crowd-pleaser.

Whether served as an appetizer or a main course, this salad is sure to delight your guests with its authentic taste and inviting aroma.

The unique appeal of Thai Larb Salad lies in its versatility and adaptability. Traditionally made with pork or chicken, this salad can also be prepared with other proteins such as beef or tofu for vegetarian options. Combined with aromatic herbs like mint and cilantro, and served with crisp lettuce leaves, larb offers a healthy yet flavorful choice for any gathering.

With its quick preparation and minimal cooking time, this dish is ideal for hosts looking to impress without spending hours in the kitchen.

Ingredients (Serves 4-6):

• 500g ground pork or chicken
• 1 tablespoon uncooked jasmine rice
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1 tablespoon chili flakes (adjust to taste)
• 2 shallots, thinly sliced
• 1/4 cup mint leaves
• 1/4 cup cilantro leaves
• 3 green onions, sliced
• 1 tablespoon lemongrass, finely sliced (optional)
• Lettuce leaves for serving

Cooking Instructions:

1. Prepare the Toasted Rice Powder: Begin by placing the uncooked jasmine rice in a dry skillet over medium heat. Stir continuously until the rice turns golden brown and releases a nutty aroma, about 3-5 minutes. Allow the rice to cool, then grind it into a coarse powder using a mortar and pestle or spice grinder. Set aside.
2. Cook the Meat: In a large skillet over medium heat, add the ground pork or chicken. Cook while breaking it into small pieces until it’s fully cooked and any liquid has evaporated, about 5-7 minutes. Remove from heat and let it cool slightly.
3. Mix the Dressing: In a small bowl, combine the fish sauce, lime juice, sugar, and chili flakes. Stir until the sugar is fully dissolved to create a balanced dressing.
4. Combine Ingredients: In a large mixing bowl, combine the cooked meat with the shallots, mint leaves, cilantro leaves, green onions, and lemongrass (if using). Pour the dressing over the mixture and toss gently to guarantee everything is well coated.
5. Add Toasted Rice Powder: Sprinkle the toasted rice powder over the salad and gently toss again to incorporate. This will add a delightful crunch and nutty flavor to the dish.
6. Serve: Arrange the lettuce leaves on a serving platter. Spoon the larb mixture onto the leaves. Serve immediately, allowing guests to make their own lettuce wraps.

Extra Tips:

When preparing Thai Larb Salad, it’s important to taste as you go and adjust the flavors to your liking. Feel free to increase or decrease the amount of chili flakes based on your spice preference.

The toasted rice powder is key for an authentic texture and shouldn’t be skipped. Additionally, for a more intense flavor, allow the salad to sit for 10-15 minutes before serving, letting the ingredients meld together.

If you’re expecting vegetarian guests, you can substitute the meat with crumbled tofu and use soy sauce instead of fish sauce for a plant-based version.