Are you ready to add a burst of flavor and color to your dinner table? Thai vegetarian recipes are just the ticket. From the creamy Thai Green Curry with Tofu to the tangy Som Tum salad, there’s a dish for every palate. Each recipe is a celebration of fresh ingredients and vibrant spices, promising a memorable meal. Ready to explore these delicious options?
Thai Green Curry With Tofu and Vegetables
Thai Green Curry With Tofu and Vegetables is a delightful and aromatic dish that showcases the vibrant flavors of Thai cuisine. This vegetarian version uses tofu as the main protein, providing a satisfying texture and pairing perfectly with the rich, creamy curry sauce.
A medley of fresh vegetables adds color, crunch, and nutritional value, making this dish not only delicious but also wholesome. The balance of spicy, sweet, and savory flavors in the green curry paste is the key to this dish, delivering an authentic Thai taste that’s sure to impress.
Ideal for a family meal or a dinner party, this recipe serves 4-6 people. It can easily be adjusted for personal spice preferences or dietary needs. The preparation involves some chopping and stirring, but the end result is a comforting bowl of curry that can be served with jasmine rice or rice noodles for a complete meal.
Whether you’re a seasoned cook or new to Thai cooking, this recipe is approachable and rewarding.
Ingredients:
- 2 tablespoons vegetable oil
- 400 grams firm tofu, drained and cubed
- 3 tablespoons Thai green curry paste
- 1 can (400 ml) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snow peas
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
- Cooked jasmine rice or rice noodles, for serving
Cooking Instructions:
- Prepare the Tofu: Start by draining the tofu and pressing it gently to remove excess moisture. Cut the tofu into 1-inch cubes.
- Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until they’re golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set it aside.
- Sauté the Curry Paste: In the same skillet, add the remaining 1 tablespoon of oil. Lower the heat to medium and add the green curry paste. Stir-fry the paste for about 1-2 minutes until it becomes fragrant.
- Build the Curry Base: Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Add the soy sauce and brown sugar, and bring the mixture to a gentle simmer.
- Add Vegetables: Add the sliced red bell pepper, broccoli florets, sliced carrots, and snow peas to the skillet. Stir well to coat the vegetables in the curry sauce. Simmer for about 5-7 minutes, or until the vegetables are tender but still crisp.
- Combine Everything: Return the cooked tofu to the skillet and stir to combine with the vegetables and curry sauce. Simmer for another 2-3 minutes to heat through.
- Finish the Dish: Stir in the lime juice to brighten the flavors. Adjust the seasoning to taste, adding more soy sauce or sugar if needed.
- Serve: Garnish the curry with fresh basil leaves and serve hot over cooked jasmine rice or rice noodles.
Extra Tips:
When making Thai Green Curry, it’s important to use a high-quality green curry paste for the best flavor. If you prefer a spicier curry, you can add more curry paste, or include a few sliced Thai green chilies.
For a creamier texture, use full-fat coconut milk. Keep in mind that the vegetables can be easily swapped with whatever you have on hand, such as zucchini or eggplant. It’s also advisable to taste and adjust seasonings throughout the cooking process to guarantee a balance of flavors.
Spicy Thai Basil Stir-Fried Eggplant
Spicy Thai Basil Stir-Fried Eggplant is a vibrant and aromatic dish that perfectly showcases the bold flavors of Thai cuisine while being entirely vegetarian. This dish combines tender eggplant with a medley of spices and fresh basil leaves, resulting in a deliciously satisfying meal that’s both nutritious and full of flavor.
Whether you’re a seasoned cook or new to Thai cooking, this recipe offers a straightforward approach to bringing the authentic taste of Thailand to your kitchen.
The key to this dish lies in balancing the spicy, savory, and slightly sweet flavors that are characteristic of Thai cooking. The eggplants are stir-fried until they’re soft and absorbent, ready to soak up the sauce made from soy sauce, garlic, and chilies. Fresh Thai basil is added at the end to infuse the dish with its distinctive aroma and a touch of sweetness.
Perfect as a main course or a side dish, Spicy Thai Basil Stir-Fried Eggplant is sure to be a hit at your dinner table.
Ingredients (Serving Size: 4-6 people):
- 2 large eggplants (about 1.5 pounds)
- 3 tablespoons vegetable oil
- 5 cloves garlic, minced
- 2-3 Thai red chilies, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (vegetarian oyster sauce if preferred)
- 1 tablespoon sugar
- 1/4 cup water
- 1 cup fresh Thai basil leaves
- Salt to taste
Instructions:
- Prepare the Eggplants: Wash the eggplants thoroughly and cut them into bite-sized pieces. You can choose to peel the eggplant if desired, but leaving the skin on adds texture and nutrients.
- Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat until hot.
- Sauté Garlic and Chilies: Add the minced garlic and sliced Thai red chilies to the pan and sauté for about 30 seconds until the garlic is fragrant but not browned.
- Cook the Eggplants: Add the eggplant pieces to the pan and stir-fry them for about 5-7 minutes, or until they start to soften. Stir continuously to guarantee even cooking and prevent sticking.
- Add the Sauces: Pour in the soy sauce, oyster sauce, and sugar. Stir well to coat the eggplants evenly. Add 1/4 cup of water to help the eggplants cook through and absorb the flavors.
- Simmer the Dish: Allow the mixture to simmer for another 5-10 minutes, stirring occasionally, until the eggplants are tender and the sauce has thickened slightly.
- Finish with Basil: Turn off the heat and add the fresh Thai basil leaves to the pan. Stir them into the hot eggplant mixture until just wilted. Season with salt to taste.
- Serve: Transfer the Spicy Thai Basil Stir-Fried Eggplant to a serving dish and enjoy it hot, either on its own or over a bed of steamed jasmine rice.
Extra Tips:
When cooking Spicy Thai Basil Stir-Fried Eggplant, it’s essential to monitor the eggplants closely to prevent overcooking, which can make them mushy.
If you prefer a less spicy version, reduce the number of chilies or remove the seeds before slicing. For a more substantial meal, consider adding other vegetables like bell peppers or tofu for added protein.
Also, remember that Thai basil has a unique flavor, so substituting with sweet basil will alter the taste of the dish slightly.
Pad Thai Noodles With Tamarind Sauce
Pad Thai is a beloved Thai street food dish that’s renowned for its balanced flavors and textures. This vegetarian version replaces the traditional fish sauce and shrimp with ingredients that maintain the authentic taste while being completely plant-based. The tangy tamarind sauce, crunchy peanuts, and fresh lime juice combine to create a mouthwatering experience that’s both satisfying and healthy.
Whether you’re a seasoned chef or a novice in the kitchen, this recipe is straightforward and bound to impress.
This vegetarian Pad Thai features rice noodles as the base, which are tossed with a variety of colorful vegetables and tofu for protein. The star of the dish is the tamarind sauce, which provides a unique sour flavor that complements the sweetness of the palm sugar and the saltiness of soy sauce. Topped with fresh bean sprouts, chopped green onions, and cilantro, this dish is both visually stunning and rich in flavor. Perfect for a dinner party or a cozy meal at home, this recipe serves 4-6 people.
Ingredients:
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 1 block firm tofu, cut into cubes
- 3 cloves garlic, minced
- 1 cup bean sprouts
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 green onions, chopped
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons soy sauce
- 2 tablespoons tamarind paste
- 1 tablespoon palm sugar (or brown sugar)
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
Cooking Instructions:
- Prepare the Noodles: Soak the rice noodles in hot water according to the package instructions until they’re soft but still firm to the bite. Drain and set aside.
- Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove the tofu from the pan and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the bell pepper, carrot, and half of the green onions. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Make the Sauce: In a small bowl, mix together the soy sauce, tamarind paste, and palm sugar. Stir until the sugar is dissolved and the sauce is well combined.
- Combine Ingredients: Add the drained noodles, cooked tofu, and sauce to the skillet with the vegetables. Toss everything together to coat the noodles evenly with the sauce. Cook for another 2 minutes to heat through.
- Add Bean Sprouts and Peanuts: Gently fold in the bean sprouts and half of the chopped peanuts. Cook for an additional minute, then remove from heat.
- Serve: Divide the Pad Thai among serving plates. Garnish with the remaining green onions, chopped peanuts, and fresh cilantro. Serve with lime wedges on the side for squeezing over the dish.
Extra Tips:
For the best results, verify that the rice noodles aren’t overcooked during soaking; they should be al dente as they’ll continue to cook when tossed with the vegetables and sauce.
If you prefer a spicier dish, feel free to add red pepper flakes or a dash of Sriracha to the sauce. Additionally, tamarind paste can vary in concentration, so taste the sauce and adjust the sweetness or saltiness according to your preference.
Finally, for extra flavor, you can marinate the tofu in soy sauce and a little bit of sesame oil before cooking. Enjoy your delicious homemade Vegetarian Pad Thai!
Tom Yum Soup With Mushrooms
Tom Yum Soup With Mushrooms is a delightful and aromatic Thai dish that perfectly balances the flavors of spicy, sour, and savory. This vegetarian version of the traditional soup is made with a rich broth infused with lemongrass, kaffir lime leaves, and galangal, creating a fragrant base that’s sure to tantalize your senses.
The addition of mushrooms provides a hearty texture, making it a satisfying and nutritious meal option for those who prefer plant-based dishes. The soup is both easy to prepare and quick to cook, making it an excellent choice for a weeknight dinner or a special gathering.
The key to mastering this dish is ensuring that each ingredient is fresh and vibrant, as this will enhance the overall flavor profile. By following this recipe, you can bring the authentic taste of Thailand to your kitchen without any fuss.
Ingredients (Serves 4-6):
- 8 cups vegetable broth
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 kaffir lime leaves, torn into pieces
- 1-inch piece of galangal, sliced
- 3-4 Thai bird’s eye chilies, smashed
- 1 large tomato, cut into wedges
- 200g button or oyster mushrooms, cleaned and sliced
- 1 block of firm tofu, cubed
- 2 tablespoons Thai chili paste (Nam Prik Pao)
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh Thai basil, chopped (optional)
Cooking Instructions:
- Prepare the Aromatics: In a large pot, bring the vegetable broth to a boil over medium-high heat. Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies. Allow these aromatics to simmer for about 5-7 minutes, releasing their flavors into the broth.
- Add the Vegetables: Once the broth is fragrant, add the tomato wedges and mushrooms to the pot. Reduce the heat to medium, and let the soup simmer for another 5 minutes until the mushrooms become tender.
- Incorporate the Tofu: Gently add the cubed tofu into the soup. Allow it to heat through for about 2-3 minutes, absorbing the flavors of the broth.
- Season the Soup: Stir in the Thai chili paste, soy sauce, lime juice, and brown sugar. Adjust the seasonings to your taste, ensuring a balance between the sourness from the lime, the sweetness of the sugar, and the heat from the chili paste.
- Finish with Herbs: Just before serving, sprinkle the chopped cilantro and Thai basil (if using) over the soup. Stir gently to combine and let the herbs wilt slightly in the hot broth.
- Serve and Enjoy: Ladle the soup into bowls and serve immediately while hot. Enjoy the complex flavors and the aromatic experience of this classic Thai dish.
Extra Tips: For the best results, use fresh ingredients whenever possible, as dried or old herbs can greatly diminish the soup’s flavor. If you prefer a milder soup, reduce the number of chilies used or remove the seeds.
Additionally, feel free to experiment with other types of mushrooms or add vegetables such as baby corn or bok choy for variation. Finally, remember that Tom Yum is a highly customizable dish, so adjust the seasonings to suit your personal taste preferences.
Thai Red Curry With Sweet Potatoes
Thai Red Curry with Sweet Potatoes is a delightful vegetarian dish that brings together the rich and aromatic flavors of Thai cuisine. This curry is a perfect balance of spicy, sweet, and savory notes, featuring tender chunks of sweet potatoes simmered in a creamy coconut milk base.
It’s a comforting and satisfying meal that showcases the vibrant colors and flavors of fresh ingredients, making it a wonderful choice for both weeknight dinners and special occasions.
This dish isn’t only delicious but also incredibly easy to prepare, allowing you to bring the taste of Thailand into your kitchen with minimal effort. The combination of sweet potatoes with red curry paste results in a hearty and nourishing meal that’s both filling and flavorful.
The dish can be served alongside jasmine rice or your preferred grain to soak up the delicious curry sauce. Perfect for serving 4 to 6 people, this recipe invites you to experience the essence of Thai culinary art right at home.
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons Thai red curry paste
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, sliced
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 cup snap peas
- 1 tablespoon lime juice
- Fresh basil leaves, for garnish
- Salt, to taste
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the base: Heat the vegetable oil in a large saucepan over medium heat. Add the sliced onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
- Incorporate curry paste: Stir in the Thai red curry paste, cooking for another minute to release its aroma and deepen the flavor.
- Add sweet potatoes: Add the diced sweet potatoes and sliced red bell pepper to the pan. Stir well to coat the vegetables in the curry paste.
- Simmer with liquids: Pour in the coconut milk and vegetable broth, stirring to combine. Add the soy sauce and brown sugar, then bring the mixture to a gentle simmer. Cover the saucepan and cook until the sweet potatoes are tender, about 15-20 minutes.
- Finish with final ingredients: Add the snap peas and cook for an additional 5 minutes until they’re tender-crisp. Stir in the lime juice, and adjust the seasoning with salt as needed.
- Serve: Remove from heat and garnish with fresh basil leaves. Serve hot over cooked jasmine rice.
Extra Tips:
For the best flavor, try to use a high-quality Thai red curry paste as it’s the key ingredient that brings the authentic taste to the dish.
If you prefer a spicier curry, feel free to add more curry paste or a pinch of chili flakes. The sweetness of the sweet potatoes balances the heat, so adjust according to your preference.
Additionally, you can add other vegetables like zucchini or carrots to the curry to enhance its nutritional value and make it even more colorful. Enjoy your homemade Thai Red Curry with Sweet Potatoes with a squeeze of fresh lime juice for an extra burst of freshness.
Som Tum – Green Papaya Salad
Som Tum, or Green Papaya Salad, is a quintessential Thai dish that perfectly balances the flavors of sweet, sour, salty, and spicy. Originating from the northeastern region of Thailand, this invigorating and vibrant salad is made with shredded unripe papaya, which provides a crisp and crunchy texture. Traditionally, it’s made using a mortar and pestle, allowing the ingredients to meld together beautifully.
Som Tum is a healthy and light dish that can be enjoyed as a side or a main course, especially during the warm summer months when you crave something fresh and tangy. This vegetarian version of Som Tum retains all the authentic flavors without the use of fish sauce or dried shrimp, making it suitable for those following a plant-based diet.
The key to a great Som Tum is the balance of flavors, achieved by carefully combining lime juice, palm sugar, and soy sauce with the chili heat and the crunch of the vegetables. This recipe is for a serving size of 4-6 people, making it perfect for a family meal or a gathering with friends.
Ingredients (for 4-6 people):
- 1 medium green papaya, peeled and julienned
- 2 medium carrots, peeled and julienned
- 1 cup cherry tomatoes, halved
- 1/2 cup green beans, cut into 1-inch pieces
- 1/4 cup roasted peanuts
- 3 cloves garlic
- 2-3 bird’s eye chilies, or to taste
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon tamarind paste
- Fresh cilantro leaves for garnish (optional)
Instructions:
- Prepare the Papaya and Vegetables: Start by peeling the green papaya and carrots. Use a julienne peeler or a sharp knife to cut them into thin strips. Place the shredded papaya and carrots in a large mixing bowl.
- Mix the Dressing: In a mortar and pestle, add the garlic and bird’s eye chilies. Pound them together until they form a rough paste. Add the lime juice, soy sauce, palm sugar, and tamarind paste to the mortar. Continue to mix until the sugar is dissolved and the dressing is well combined. Taste and adjust the seasoning if needed, balancing the sweet, sour, salty, and spicy flavors.
- Combine Ingredients: Add the green beans and cherry tomatoes to the papaya and carrots in the mixing bowl. Pour the dressing over the vegetables and mix everything thoroughly, ensuring that the dressing coats all the ingredients.
- Pound the Salad: If you have a large enough mortar, transfer the salad into it and gently pound with the pestle to bruise the vegetables slightly. This helps the flavors meld together. If your mortar is too small, you can use a rolling pin or your hands to press and gently pound the salad in the mixing bowl.
- Add Peanuts and Serve: Just before serving, add the roasted peanuts and toss the salad once more. Transfer to a serving platter and garnish with fresh cilantro leaves if desired.
Extra Tips: For the best texture, it’s important to use a green (unripe) papaya, as it should be firm and crisp. Adjust the number of chilies to suit your heat preference, as bird’s eye chilies can be quite spicy.
If you don’t have a mortar and pestle, a food processor can be used to blend the garlic and chilies, though be sure to pulse gently to avoid a puree. For an added twist, try incorporating other crunchy vegetables like cucumber or radish, or add a handful of fresh mint leaves for a fragrant touch.
Massaman Curry With Chickpeas
Massaman Curry With Chickpeas is a delightful vegetarian twist on a classic Thai dish that’s both flavorful and satisfying. Traditionally, Massaman curry is known for its rich, creamy coconut base and a unique blend of spices that offer a sweet, savory, and slightly spicy profile. By incorporating chickpeas, this version not only maintains the essence of the original dish but also adds a hearty protein source, making it ideal for vegetarians and vegans.
Whether you’re new to Thai cuisine or a seasoned enthusiast, this recipe promises a comforting meal that’s perfect for any occasion.
This vegetarian Massaman Curry is perfect for a family meal, serving 4 to 6 people. The combination of tender chickpeas, creamy coconut milk, and aromatic spices creates a comforting dish that’s both healthy and indulgent. The inclusion of vegetables adds a rejuvenating crunch and makes the dish even more nutritious.
Serve it with steamed jasmine rice or warm naan bread to soak up the delicious curry sauce.
Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons Massaman curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium potatoes, peeled and diced
- 1 carrot, sliced
- 1 red bell pepper, sliced
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup roasted peanuts, roughly chopped
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions:
- Prepare the Base: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and continue to cook for another minute until fragrant.
- Add the Curry Paste: Stir in the Massaman curry paste, cooking for 2 minutes to release its flavors and aroma.
- Create the Curry Sauce: Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Incorporate Vegetables and Chickpeas: Add the diced potatoes, sliced carrot, red bell pepper, and chickpeas to the pot. Stir well to affirm everything is coated in the curry sauce.
- Season the Curry: Add the soy sauce, brown sugar, lime juice, and a pinch of salt and pepper. Stir to mix and adjust seasoning to taste if necessary.
- Simmer the Curry: Cover the pot and let the curry simmer for about 20-25 minutes, or until the potatoes and carrots are tender.
- Finish the Dish: Once the vegetables are cooked through, stir in the roasted peanuts. Let the curry simmer for another 2 minutes to allow the peanuts to infuse their flavor.
- Serve: Garnish with fresh cilantro before serving. Pair the Massaman Curry with steamed jasmine rice or naan bread to enjoy its full flavors.
Extra Tips:
When cooking Massaman Curry With Chickpeas, it’s important to adjust the level of curry paste to suit your taste preference, as some brands can be spicier than others. If you prefer a milder curry, start with a smaller amount and gradually add more.
Also, feel free to customize the vegetables based on what you have available; sweet potatoes, zucchini, or green beans can be excellent additions. Finally, allowing the curry to sit for a few hours or overnight can enhance the flavors, making it a great make-ahead meal.
Thai Pineapple Fried Rice
Thai Pineapple Fried Rice is a delightful and vibrant dish that combines the tangy sweetness of pineapple with the savory flavors of traditional Thai spices. This vegetarian version isn’t only delicious but also visually appealing, with the vibrant yellow of turmeric-infused rice and colorful vegetables. Perfect for a family meal or a gathering, this dish offers a unique twist on classic fried rice, bringing a taste of Thailand to your kitchen.
The dish is wonderfully aromatic, with the fragrance of garlic and ginger intermingling with the freshness of pineapple. Cashews add a satisfying crunch, while soy sauce provides a savory depth. The inclusion of curry powder and turmeric gives the rice its distinctive yellow color and adds a subtle heat. This recipe is easy to make and offers a perfect balance of sweet, spicy, and savory flavors, making it a favorite for both vegetarians and those who simply enjoy a meatless meal.
Ingredients for 4-6 servings:
- 3 cups cooked jasmine rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 1 cup frozen peas and carrots mix
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup roasted cashews
- 2 tablespoons soy sauce
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric powder
- 2 green onions, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Rice: Verify your jasmine rice is cooked and cooled. Day-old rice works best as it’s less sticky and gives a better texture for frying.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 2-3 minutes.
- Add Aromatics: Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.
- Cook Vegetables: Add the diced red bell pepper and the frozen peas and carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
- Incorporate Pineapple: Toss in the pineapple chunks and roasted cashews. Stir everything together, allowing the pineapple to warm through.
- Season: Add the cooked jasmine rice to the skillet. Pour in the soy sauce, and sprinkle the curry powder and turmeric over the rice. Stir continuously to guarantee the spices coat the rice evenly, and everything is well combined.
- Finish with Herbs: Add the sliced green onions and chopped cilantro to the rice. Stir gently to mix, then remove from heat.
- Serve: Transfer the pineapple fried rice to a serving dish. Garnish with additional cilantro, if desired, and serve with lime wedges on the side for squeezing over the rice for extra flavor.
Extra Tips:
For the best results, use cold, day-old jasmine rice as it prevents the dish from becoming mushy. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate it for at least an hour before using.
Feel free to customize this recipe by adding other vegetables you have on hand, such as broccoli or snap peas. For a bit of heat, add sliced Thai chili or a dash of chili flakes while cooking.
Finally, avoid overcooking the vegetables to maintain a delightful crunch.
Larb Tofu – Spicy Tofu Salad
Larb Tofu – Spicy Tofu Salad is a vibrant and flavorful vegetarian dish inspired by the traditional Thai Larb, which is typically made with minced meat. This version swaps out the meat for tofu, making it a perfect choice for those who enjoy plant-based meals. The salad is a delightful mix of spicy, tangy, and fresh flavors, featuring crumbled tofu, aromatic herbs, and a zesty dressing.
It’s a versatile dish that can be served as a light main course or a revitalizing side, and it’s perfect for gatherings or a quick weeknight dinner.
To make the Larb Tofu, start by pressing the tofu to remove excess moisture, allowing it to absorb the bold flavors of the dressing more effectively. The tofu is then cooked until golden brown and crumbled into bite-sized pieces, mimicking the texture of the traditional dish. A combination of lime juice, soy sauce, and chili is used to create a spicy and tangy dressing that coats the tofu and fresh herbs beautifully.
The dish is finished with a sprinkle of ground rice for an added nutty flavor and crunch, making it a delectable treat for the senses.
Ingredients for 4-6 servings:
- 1 block (14 oz) firm tofu
- 2 tablespoons vegetable oil
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1 tablespoon vegan fish sauce (optional)
- 1 tablespoon sugar
- 1-2 Thai bird chilies, finely chopped
- 1/4 cup sliced shallots
- 1/2 cup fresh mint leaves, roughly chopped
- 1/2 cup fresh cilantro leaves, roughly chopped
- 2 tablespoons ground toasted rice
- Lettuce leaves, for serving
- Salt and pepper to taste
Instructions:
- Prepare the Tofu: Begin by draining the tofu and pressing it firmly using paper towels or a clean dish towel to remove excess water. Let it sit under a heavy object for about 15-20 minutes.
- Cook the Tofu: Once pressed, crumble the tofu into small pieces. Heat the vegetable oil in a large pan over medium heat. Add the crumbled tofu to the pan and cook until it becomes golden brown and crispy, about 10-15 minutes. Stir occasionally to guarantee even browning. Once done, remove from heat and set aside.
- Make the Dressing: In a small bowl, whisk together the lime juice, soy sauce, vegan fish sauce (if using), sugar, and chopped Thai bird chilies. Adjust the seasoning with salt and pepper according to taste.
- Combine Ingredients: In a large mixing bowl, combine the cooked tofu, sliced shallots, mint, and cilantro. Pour the dressing over the tofu mixture and toss until well combined, confirming the tofu and herbs are evenly coated.
- Finish the Dish: Add the ground toasted rice to the salad and gently mix. Serve the Larb Tofu with lettuce leaves on the side, allowing people to wrap the salad in the lettuce for a revitalizing bite.
Extra Tips:
To enhance the flavor of the Larb Tofu, consider adding extra herbs such as Thai basil or dill for an added layer of freshness. If you prefer a milder spice level, reduce the number of chilies or deseed them before chopping.
Toasting rice at home for the ground rice garnish is simple: just dry roast uncooked rice in a pan until golden, then grind to a coarse powder. This adds an authentic nutty aroma to the dish.
Finally, always taste and adjust the seasoning of the dressing to your liking, as the balance of flavors is key to achieving the perfect Larb Tofu.
Coconut Milk Soup With Lemongrass
Coconut Milk Soup With Lemongrass is a delicious and aromatic Thai dish that’s perfect for those who enjoy a creamy and flavorful soup with a touch of spice. This vegetarian version is a delightful blend of coconut milk, lemongrass, and a variety of fresh vegetables, making it both nourishing and satisfying.
The soup is known for its rich taste and fragrant aroma, which comes from the combination of lemongrass, lime leaves, and ginger. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe offers a simple yet authentic taste of Thailand.
This Coconut Milk Soup With Lemongrass is perfect for a cozy family dinner or a gathering with friends. It serves 4-6 people and can be easily adjusted to suit your taste preferences. The key to this dish is to use fresh ingredients, especially lemongrass and lime leaves, to guarantee the best flavor.
The soup can be served as a starter or as a main course when paired with steamed rice or noodles.
Ingredients (serving size: 4-6 people):
- 2 tablespoons vegetable oil
- 3 stalks lemongrass, trimmed and crushed
- 4 cups vegetable broth
- 2 cups coconut milk
- 1-inch piece of fresh ginger, sliced
- 4 kaffir lime leaves, torn into pieces
- 2 tablespoons soy sauce
- 1 tablespoon sugar or to taste
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup tofu, cubed
- 2 tablespoons lime juice
- 1 tablespoon Thai red curry paste (optional)
- Salt to taste
- Fresh cilantro for garnish
Cooking Instructions:
- Prepare the Base: Begin by heating the vegetable oil in a large pot over medium heat. Add the crushed lemongrass, sliced ginger, and torn kaffir lime leaves. Sauté for about 2-3 minutes until fragrant.
- Simmer the Broth: Pour in the vegetable broth and bring it to a gentle simmer. Allow the broth to simmer for about 10 minutes to extract the flavors from the lemongrass and ginger.
- Add Coconut Milk and Vegetables: Stir in the coconut milk, soy sauce, and sugar. Add the mushrooms, carrots, and bell peppers to the pot. Let the soup simmer for another 5-7 minutes until the vegetables are tender.
- Incorporate Tofu and Lime Juice: Add the cubed tofu and lime juice to the soup. If you prefer a spicier soup, stir in the Thai red curry paste at this stage. Allow the soup to cook for an additional 3-5 minutes.
- Season and Serve: Taste the soup and adjust the seasoning with salt and more lime juice if needed. Remove the pot from heat and discard the lemongrass and lime leaves. Ladle the soup into bowls and garnish with fresh cilantro before serving.
Extra Tips:
When cooking Coconut Milk Soup With Lemongrass, it’s important to use only the bottom part of the lemongrass stalk as it’s the most tender and flavorful. Crushing the lemongrass before adding it to the soup helps release its aromatic oils.
If you can’t find kaffir lime leaves, substitute with a small amount of lime zest for a similar citrusy flavor. Adjust the level of heat by varying the amount of Thai red curry paste according to your preference.
Finally, let the soup sit for a few minutes after cooking to allow the flavors to meld together beautifully.
Thai Peanut Noodles With Vegetables
Thai Peanut Noodles With Vegetables is a delightful vegetarian dish that combines the rich, creamy flavors of a peanut sauce with the freshness of assorted vegetables and the satisfying texture of noodles. This recipe is perfect for those looking to enjoy a taste of Thai cuisine without the meat, and it can easily be modified to suit different tastes or dietary needs.
The harmony of flavors in this dish, from the tangy lime to the nutty peanuts, creates an irresistible combination that’s certain to become a favorite in your household. Not only is Thai Peanut Noodles With Vegetables a palate-pleaser, but it’s also quick and easy to prepare, making it an excellent choice for busy weeknight dinners or casual gatherings.
With just a few simple ingredients and minimal cooking time, you can bring the vibrant tastes of Thailand to your table. This recipe serves 4-6 people, offering a generous portion of wholesome goodness for everyone to enjoy.
Ingredients:
- 12 ounces rice noodles
- 1 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 1 cup red bell pepper, thinly sliced
- 1 cup carrot, julienned
- 1 cup cucumber, thinly sliced
- 1 cup snow peas, trimmed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, chopped
- Lime wedges, for serving
Instructions:
- Prepare the Noodles: Begin by cooking the rice noodles according to the package instructions until they’re al dente. Once cooked, drain the noodles and rinse them with cold water to prevent sticking. Set them aside in a large mixing bowl.
- Make the Peanut Sauce: In a medium-sized mixing bowl, combine the creamy peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk until smooth and well combined. Adjust the seasoning to taste, adding more lime juice or soy sauce if necessary.
- Cook the Vegetables: In a large skillet over medium heat, add a splash of sesame oil. Add the red bell pepper, carrots, snow peas, and a pinch of salt. Stir-fry the vegetables for about 3-4 minutes until they’re tender but still crisp.
- Combine Ingredients: Add the cooked noodles to the skillet with the vegetables. Pour the peanut sauce over the noodles and vegetables, tossing gently to coat everything evenly. Confirm that the noodles are well covered with the sauce and the vegetables are distributed throughout.
- Garnish and Serve: Transfer the peanut noodles to serving plates or a large serving platter. Garnish with fresh cilantro, chopped peanuts, and additional lime wedges. Serve immediately while warm, or refrigerate and serve cold as a noodle salad.
Extra Tips:
When making Thai Peanut Noodles With Vegetables, feel free to customize the dish by adding additional protein sources, such as tofu or tempeh, or incorporating other vegetables like broccoli or snap peas.
If you prefer a spicier kick, increase the amount of red pepper flakes or add a dash of sriracha to the peanut sauce. Additionally, if you find the peanut sauce too thick, thin it out with a little warm water until you reach your desired consistency. Enjoy experimenting with different flavor profiles and textures to make this dish your own!
Mango Sticky Rice
Mango Sticky Rice is a classic Thai dessert that perfectly balances the creamy richness of coconut milk with the natural sweetness of ripe mangoes.
It’s a delightful treat that’s enjoyed by many and is often served at festivals and celebrations in Thailand. This dish isn’t only delicious but also visually appealing, as the vibrant yellow of the mango contrasts beautifully with the white sticky rice.
The combination of flavors and textures makes it an irresistible favorite for both locals and tourists alike.
To prepare Mango Sticky Rice, you’ll need to start with high-quality glutinous rice, also known as sticky rice. This type of rice has a unique texture that’s essential to the dish.
The rice is cooked and then infused with sweetened coconut milk, which gives it a rich and creamy flavor. The final touch is the fresh, juicy mango slices that are carefully placed on top of the rice.
This simple yet sumptuous dessert is sure to impress anyone who tries it.
Ingredients (Serves 4-6)
- 2 cups glutinous rice (sticky rice)
- 2 ripe mangoes, peeled and sliced
- 1 1/2 cups coconut milk
- 1 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon toasted sesame seeds (optional)
Cooking Instructions
- Prepare the Sticky Rice:
- Rinse the glutinous rice under cold water until the water runs clear.
- Soak the rice in water for at least 4 hours or overnight for the best results.
- Drain the soaked rice and place it in a steamer lined with cheesecloth.
- Steam the rice for about 30-35 minutes until it’s fully cooked and tender.
- Make the Coconut Sauce:
- While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan over medium heat.
- Stir until the sugar is completely dissolved and the mixture is smooth.
- Don’t let it boil.
- Once the sticky rice is done, transfer it to a large bowl and pour half of the coconut sauce over it.
- Stir well to guarantee the rice is evenly coated.
- Allow it to sit for about 10-15 minutes so the flavors can meld together.
- Assemble the Dish:
- Serve portions of the sticky rice on a plate, topping each with slices of ripe mango.
- Drizzle the remaining coconut sauce over the top.
- If desired, sprinkle with toasted sesame seeds for added flavor and texture.
- Serve and Enjoy:
- Mango Sticky Rice is best served warm or at room temperature.
- Enjoy this delicious Thai dessert with friends and family.
Extra Tips
When selecting mangoes for Mango Sticky Rice, choose ones that are ripe but not overly soft, as this will guarantee they’re sweet and juicy.
For an extra special touch, consider using pandan leaves during the rice steaming process to impart a subtle fragrance to the dish.
If you prefer a bit of crunch, you can also add a sprinkle of crushed roasted peanuts or mung beans on top of the finished dish.
This dessert can be stored in the refrigerator for a couple of days, but it’s best enjoyed fresh for the ideal taste and texture.
Spicy Thai Pumpkin Curry
Spicy Thai Pumpkin Curry is a delightful vegetarian dish that combines the rich flavors of Thai cuisine with the hearty, earthy taste of pumpkin. This curry is both spicy and savory, featuring a creamy coconut base that harmonizes perfectly with the natural sweetness of pumpkin.
It’s an ideal dish for those who enjoy a bit of heat in their meals, but also appreciate the comforting qualities of a wholesome curry. Perfect for chilly evenings or when you’re in the mood for something exotic and satisfying, this dish can be served over steamed rice for a complete meal.
The beauty of this Spicy Thai Pumpkin Curry lies in its simplicity and versatility. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and rewarding to make. The use of fresh ingredients like Thai basil, lime leaves, and lemongrass brings an authentic touch to the dish, while the addition of Thai red curry paste guarantees a deep and vibrant flavor profile.
This curry isn’t only a feast for the taste buds but also a visual delight, with its bright colors and aromatic presence.
Ingredients (Serves 4-6):
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (400 ml) coconut milk
- 2 cups pumpkin, peeled and cubed
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- Fresh Thai basil leaves, for garnish
- Salt, to taste
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by prepping all your ingredients. Peel and cube the pumpkin, chop the onion, mince the garlic, and grate the ginger. Slice the bell pepper and separate broccoli into florets.
- Sauté Aromatics: In a large pot or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the garlic and ginger, stirring for another minute until fragrant.
- Cook the Curry Paste: Add the Thai red curry paste to the pot, stirring continuously to break it down and release its flavors into the oil and onion mixture for about 2 minutes.
- Simmer the Curry: Pour in the coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer, then add the cubed pumpkin. Cover and allow to cook for 10 minutes, or until the pumpkin starts to become tender.
- Add Vegetables: Stir in the red bell pepper and broccoli florets. Season the curry with soy sauce, brown sugar, and salt to taste. Let the curry continue to simmer uncovered for 5-7 minutes, until the vegetables are tender but still vibrant.
- Finish the Curry: Just before serving, stir in the lime juice to brighten the flavors. Taste and adjust seasoning if necessary.
- Serve and Garnish: Ladle the Spicy Thai Pumpkin Curry over bowls of cooked jasmine rice. Garnish each serving with fresh Thai basil leaves for an aromatic finish.
Extra Tips:
For an extra layer of flavor, consider adding a few torn kaffir lime leaves or a stalk of lemongrass while simmering the curry. If you prefer a milder curry, reduce the amount of red curry paste.
Alternatively, if you love heat, add a sliced red chili or a pinch of chili flakes. Confirm your pumpkin is evenly cubed so it cooks uniformly, and always taste and adjust the seasoning before serving to match your preference.
