When I first started exploring Thai cuisine, I fell in love with its amazing flavors but was a bit cautious about the spice levels. Thankfully, I found a collection of gentle recipes that deliver all the deliciousness without the heat. Think creamy Coconut Chicken Curry or tangy Sweet and Sour Pineapple Shrimp, each packed with fresh ingredients and authentic spices. Interested in these mild yet flavorful dishes? Let’s explore them together!
Creamy Coconut Chicken Curry
Creamy Coconut Chicken Curry is a delightful dish that combines tender pieces of chicken with a rich, flavorful coconut milk-based sauce. This mild Thai curry is perfect for those who enjoy a hint of exotic spices without overwhelming heat. The dish is a wonderful comfort food option, ideal for family dinners or special gatherings.
The blend of aromatic spices, creamy coconut, and succulent chicken makes this curry a favorite among both Thai cuisine enthusiasts and newcomers alike. The recipe is straightforward, allowing you to enjoy the authentic flavors of Thai cuisine from the comfort of your home.
Preparing the curry involves simmering chicken with coconut milk and a selection of spices until the flavors meld into a luscious sauce. Serve it over steamed jasmine rice or alongside warm naan bread for a complete meal. This recipe serves 4-6 people, providing a generous portion for everyone at the table.
Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon Thai red curry paste
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Steamed jasmine rice (for serving)
Cooking Instructions:
- Prepare the Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion, and sauté for about 3-4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Incorporate the Curry Paste: Add the Thai red curry paste to the skillet, stirring well to coat the onion mixture. Cook for another minute to allow the paste to release its flavors.
- Cook the Chicken: Add the chicken pieces to the skillet, seasoning with salt and pepper. Stir them into the curry paste mixture and cook for about 5-6 minutes until the chicken is browned on all sides.
- Simmer with Coconut Milk: Pour the coconut milk into the skillet, stirring to combine. Add the fish sauce and brown sugar, mixing well. Bring the mixture to a gentle simmer and let it cook for about 15 minutes, allowing the chicken to cook through and the flavors to meld.
- Add Vegetables: Stir in the sliced red bell pepper and snap peas. Continue to simmer for an additional 5 minutes, until the vegetables are tender but still crisp.
- Final Touch and Serve: Adjust the seasoning with additional salt and pepper if needed. Garnish with chopped fresh cilantro before serving. Serve hot over steamed jasmine rice for a complete meal.
Extra Tips:
To guarantee a creamy texture in your Creamy Coconut Chicken Curry, use full-fat coconut milk rather than a light version. The richness of the coconut milk is essential for a smooth sauce.
If you prefer a thicker curry, simmer it for a few more minutes to reduce the sauce further. You can also customize the vegetables according to your preference; broccoli or snow peas would be a great addition.
For a touch of heat, consider adding a pinch of chili flakes or a few slices of fresh chili peppers. Enjoy your mild Thai curry with a squeeze of lime for a fresh, tangy finish.
Thai Basil Stir-Fried Chicken
Thai Basil Stir-Fried Chicken is a popular and flavorful dish that combines the aromatic essence of Thai basil with tender chicken pieces, all tossed with a savory sauce. This dish is known for its balance of sweet, salty, and umami flavors, making it a perfect introduction to Thai cuisine for those who prefer milder heat.
While traditionally served spicy, this version is toned down to cater to those who enjoy a milder taste without sacrificing the authentic flavors. Perfect for a weeknight dinner or a casual gathering, this Thai Basil Stir-Fried Chicken is both quick to prepare and immensely satisfying.
The succulent chicken pieces are infused with the fragrance of garlic and Thai basil, while the sauce brings a delightful harmony of flavors. Serve it over steamed jasmine rice or alongside a simple vegetable stir-fry for a complete meal. This recipe serves 4-6 people, providing ample portions for family or guests.
Ingredients:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 6 cloves garlic, minced
- 1 large onion, sliced
- 2 bell peppers (red and green), sliced
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- 1-2 fresh red chilies, sliced (optional, for mild heat)
- Cooked jasmine rice, for serving
Instructions:
- Prepare the Ingredients: Before starting, make sure all your ingredients are prepped and ready. Slice the chicken, mince the garlic, slice the onion and bell peppers, and wash the Thai basil leaves.
- Cook the Chicken: Heat 1 ½ tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the chicken pieces and cook until they’re browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
- Sauté the Aromatics: In the same pan, add the remaining 1 ½ tablespoons of oil. Add the minced garlic and sliced onion, and sauté until fragrant and the onions are translucent, about 2-3 minutes.
- Add the Vegetables: Add the bell peppers to the pan and stir-fry for another 2-3 minutes until they begin to soften.
- Combine with Sauces: Return the cooked chicken to the pan. Add the soy sauce, fish sauce, oyster sauce, and sugar. Stir well to coat the chicken and vegetables evenly.
- Incorporate the Basil: Add the fresh Thai basil leaves and sliced chilies (if using) to the pan. Stir-fry for an additional 1-2 minutes until the basil is wilted and everything is well-combined.
- Serve: Remove from heat and serve immediately with a generous portion of jasmine rice.
Extra Tips:
- For a more authentic flavor, use Thai holy basil if available, but regular Thai basil works well too.
- Adjust the amount of chili according to your heat preference. You can omit it entirely for a very mild dish.
- It’s important to have all ingredients prepped and ready to go, as the cooking process is quick.
- If you prefer a thicker sauce, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water and add it to the pan in step 5.
Sweet and Sour Pineapple Shrimp
Sweet and Sour Pineapple Shrimp is a delightful Thai dish that brings together the perfect balance of tangy and sweet flavors with just the right hint of spice. This dish is a wonderful choice for those who enjoy a milder Thai culinary experience but still want to savor the authentic taste of Thai cuisine.
The shrimp are cooked to perfection and combined with juicy pineapple chunks, bell peppers, and a savory sauce to create a vibrant and colorful meal that’s sure to impress at any dinner table.
This recipe is designed to serve 4-6 people, making it an ideal choice for family dinners or small gatherings. The combination of fresh ingredients guarantees that the dish not only tastes amazing but also provides a healthy option for those seeking a nutritious meal.
The preparation and cooking process is straightforward, allowing even novice cooks to produce a restaurant-quality dish with ease. The end result is a deliciously satisfying meal that pairs beautifully with steamed jasmine rice or noodles.
Ingredients:
- 1 1/2 pounds large shrimp, peeled and deveined
- 2 cups fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/4 cup tomato ketchup
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro (for garnish)
Cooking Instructions:
1. Prepare the Sauce:
In a small bowl, mix together the tomato ketchup, rice vinegar, soy sauce, brown sugar, fish sauce, and cornstarch. Add the water and stir until the cornstarch is fully dissolved. Set the sauce mixture aside.
2. Cook the Shrimp:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and season with a pinch of salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the red and yellow bell peppers, and red onion. Cook for 3-4 minutes, stirring frequently, until the vegetables start to soften.
4. Combine Ingredients:
Add the pineapple chunks to the skillet with the vegetables and stir to combine. Pour in the prepared sauce and bring it to a simmer. Let it cook for about 2-3 minutes until the sauce thickens and coats the vegetables and pineapple.
5. Finish the Dish:
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Cook for an additional 1-2 minutes until everything is heated through. Adjust seasoning with salt and pepper if necessary.
6. Serve:
Transfer the Sweet and Sour Pineapple Shrimp to a serving dish and garnish with chopped fresh cilantro. Serve immediately with steamed jasmine rice or noodles.
Extra Tips:
To guarantee the shrimp remain tender, avoid overcooking them during the initial frying stage. They should be just cooked through as they’ll continue to cook slightly when added back to the hot sauce and vegetables.
Additionally, if you prefer a spicier dish, consider adding a small amount of sliced Thai chili peppers to the sautéed vegetables. For those who enjoy a more citrusy flavor, a squeeze of fresh lime juice over the finished dish right before serving can enhance the tanginess of the sauce.
Massaman Beef Curry
Massaman Beef Curry is a delightful and aromatic Thai dish that combines the richness of beef with a blend of traditional Thai spices and creamy coconut milk. This curry is known for its mild heat, making it suitable for those who prefer a subtle spiciness. The blend of spices such as cinnamon, cardamom, and star anise gives the curry its unique and comforting flavor profile.
Originating from Southern Thailand, this dish is influenced by Indian and Malay cuisines, resulting in a savory and slightly sweet taste that’s incredibly satisfying.
Preparing Massaman Beef Curry is an exciting culinary experience that involves marinating the beef to absorb the spices, then slowly simmering it to perfection. The tender beef, combined with potatoes and peanuts, creates a hearty dish that’s perfect for family dinners or special occasions. This recipe is designed to serve 4-6 people, making it ideal for gatherings or leftovers to enjoy during the week.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons Massaman curry paste
- 2 cans (13.5 oz each) coconut milk
- 2 tablespoons vegetable oil
- 2 onions, sliced
- 3 potatoes, peeled and cubed
- 1/4 cup peanuts
- 1/4 cup fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons tamarind paste
- 1 cinnamon stick
- 3 cardamom pods
- 2 star anise
- Salt to taste
- Fresh cilantro for garnish
Cooking Instructions:
- Marinate the Beef: In a large bowl, combine the beef cubes with 1 tablespoon of the Massaman curry paste. Mix well to guarantee the beef is evenly coated. Set aside to marinate for at least 30 minutes to allow the flavors to infuse.
- Prepare the Curry Base: Heat the vegetable oil in a large pot over medium heat. Add the remaining Massaman curry paste and sauté for 2-3 minutes until fragrant. Pour in the coconut milk and stir well to combine. Add the cinnamon stick, cardamom pods, and star anise, letting them infuse the coconut milk for about 5 minutes.
- Cook the Beef: Add the marinated beef to the pot and bring the mixture to a gentle simmer. Stir in the fish sauce, brown sugar, and tamarind paste. Cover and cook on low heat for about 1.5 to 2 hours, or until the beef is tender.
- Add Vegetables and Peanuts: Once the beef is tender, add the sliced onions, potatoes, and peanuts to the pot. Continue to cook for an additional 20-30 minutes, until the potatoes are fork-tender.
- Adjust Seasoning and Serve: Taste the curry and adjust the seasoning with salt as needed. Remove the cinnamon stick, cardamom pods, and star anise before serving. Garnish with fresh cilantro and serve hot over steamed jasmine rice.
Extra Tips:
For the best flavor, allow the curry to sit for a few hours or overnight before serving, as this will give the spices more time to meld together.
If you prefer a thicker sauce, you can reduce it by simmering without the lid for a few extra minutes. Adjust the sweetness and tanginess by playing with the amounts of brown sugar and tamarind paste to suit your taste.
Finally, be cautious with the spices—removing the cinnamon, cardamom, and star anise before serving prevents them from overpowering the dish.
Thai Style Omelette
Thai-style omelettes, or “Khai Jiao,” are a delightful twist on the classic breakfast dish, offering a fluffy texture with a satisfying crunch. Known for their golden-brown exterior and soft interior, these omelettes are simple yet flavorful, often served with jasmine rice to make a complete meal. This recipe keeps the mild flavors intact, perfect for those who enjoy a subtle Thai influence without overwhelming heat. The dish is quick to prepare, making it an excellent option for busy mornings or a light lunch.
To achieve the perfect Thai-style omelette, it’s crucial to focus on technique and the right balance of ingredients. Unlike Western omelettes, the Thai version is cooked at a higher temperature, allowing the eggs to puff up and develop a crispy edge. This recipe provides a mild taste, appealing to all palates and making it suitable for a family meal. Follow the instructions below to create a delicious Thai-style omelette that serves 4-6 people.
Ingredients:
- 6 large eggs
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1/4 cup finely chopped green onions
- 1/4 cup chopped cilantro
- 1/2 cup vegetable oil for frying
- 1/2 teaspoon white pepper
- Cooked jasmine rice (for serving)
Instructions:
1. Prepare the Egg Mixture:
Crack the eggs into a large mixing bowl. Add the fish sauce, soy sauce, sugar, and white pepper. Whisk the ingredients together until they’re well combined and the mixture appears frothy.
2. Add Herbs:
Stir in the chopped green onions and cilantro into the egg mixture. These herbs will infuse the omelette with a fresh, mild flavor.
3. Heat the Oil:
In a large non-stick frying pan or wok, heat the vegetable oil over medium-high heat. The oil should be hot enough that a drop of the egg mixture sizzles immediately upon contact.
4. Cook the Omelette:
Gently pour the entire egg mixture into the hot oil. Allow it to cook undisturbed for about 1-2 minutes or until the edges start to set and turn golden brown.
5. Flip and Finish Cooking:
Carefully flip the omelette using a spatula. Cook for another 1-2 minutes on the other side until it’s fully set and has a beautiful golden color.
6. Drain and Serve:
Remove the omelette from the pan and place it on a paper towel to drain any excess oil. Slice into wedges and serve hot over a bed of jasmine rice.
Extra Tips:
For a fluffier omelette, beat the eggs thoroughly to incorporate air into the mixture. You can also experiment by adding a splash of soda water to the eggs for extra puffiness.
Confirm the oil is sufficiently hot before adding the eggs, as this will help in creating the characteristic crispy edges. For a little extra flavor, consider serving the omelette with a side of sweet chili sauce or a sprinkle of lime juice.
Adjust the amount of fish sauce and soy sauce to suit your taste preferences, keeping in mind that the fish sauce can be quite salty.
Green Papaya Salad With Lime Dressing
Green Papaya Salad With Lime Dressing is a revitalizing and flavorful Thai dish that balances the zestiness of lime with the mild sweetness of green papaya. This salad is a staple in Thai cuisine, known for its crisp texture and vibrant flavors. It’s an excellent choice for those who prefer milder Thai dishes but still want to experience the authentic taste of Thailand. The combination of fresh ingredients and the tangy lime dressing makes it a perfect appetizer or side dish for any meal.
The key to a great Green Papaya Salad is using unripe papaya, which provides a crunchy texture that holds up well to the lime dressing. This dish is typically served cold, making it a rejuvenating option for warm days. It’s also highly customizable, allowing you to adjust the level of spice and sweetness according to your preferences. Whether you’re new to Thai cuisine or a seasoned enthusiast, this salad is sure to delight your taste buds with its unique blend of flavors.
Ingredients for 4-6 people:
- 1 medium-sized green papaya, peeled and julienned
- 2 medium tomatoes, cut into wedges
- 1/2 cup green beans, cut into 1-inch pieces
- 1/4 cup roasted peanuts, roughly chopped
- 2-3 cloves garlic, minced
- 2-3 Thai chilies, finely chopped (adjust for spice preference)
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 1-2 tablespoons palm sugar or brown sugar
- 1/4 cup fresh cilantro, chopped
- Lettuce leaves, for serving (optional)
Cooking Instructions:
- Prepare the Green Papaya: Start by peeling the green papaya and removing the seeds. Using a mandoline or sharp knife, julienne the papaya into thin strips. Place the julienned papaya in a large mixing bowl.
- Blanch the Green Beans: Bring a small pot of water to a boil. Add the green beans and blanch for about 1-2 minutes until they’re bright green but still crisp. Remove the beans and immediately plunge them into ice water to stop the cooking process. Drain and add them to the bowl with the papaya.
- Make the Dressing: In a separate small bowl, combine the lime juice, fish sauce, and palm sugar. Stir until the sugar is completely dissolved. Adjust the seasoning to taste, balancing the salty, sweet, and sour flavors.
- Assemble the Salad: Add the tomato wedges, minced garlic, and chopped Thai chilies to the bowl with the papaya and green beans. Pour the lime dressing over the salad ingredients and gently toss to combine.
- Add Peanuts and Cilantro: Just before serving, sprinkle the roasted peanuts and chopped cilantro over the salad. Toss once more to incorporate all ingredients evenly.
- Serve: Arrange the salad on a platter lined with lettuce leaves, if using. Serve immediately, and enjoy the fresh, vibrant flavors of this Thai classic.
Extra Tips:
When preparing Green Papaya Salad, it’s important to use an unripe papaya, as a ripe one won’t have the right texture. If you can’t find green papaya, you can substitute with raw mango for a slightly different but still delicious version of the dish.
When mixing the salad, be gentle to avoid bruising the papaya strips. If you prefer a vegetarian version, the fish sauce can be replaced with soy sauce or a vegetarian fish sauce alternative. Adjust the number of chilies based on your spice tolerance, and remember that the flavors develop as the salad sits, so it’s even more delicious after resting for a few minutes before serving.
Pineapple Fried Rice
This recipe is ideal for a family meal or a small gathering, serving 4-6 people. The combination of fresh pineapple chunks, bell peppers, peas, and cashews adds a delightful crunch and flavor to the dish. The use of jasmine rice, a staple in Thai cuisine, guarantees that every bite is fragrant and flavorful. The following instructions will guide you through creating an authentic Pineapple Fried Rice that’s both easy to prepare and a delight to serve.
Ingredients (Serves 4-6):
- 2 cups jasmine rice, cooked and cooled
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 cup fresh pineapple chunks
- 2 eggs, lightly beaten
- 1 cup frozen peas, thawed
- ½ cup roasted cashews
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon curry powder
- 2 green onions, chopped
- ¼ cup fresh cilantro, chopped
- Lime wedges for garnish
Cooking Instructions:
- Prepare the Ingredients: Begin by cooking the jasmine rice according to the package instructions. Once cooked, spread it out on a tray to cool completely. This prevents the rice from clumping together when fried.
- Heat the Oil: In a large wok or frying pan, heat the vegetable oil over medium-high heat. Add the minced garlic and chopped onion, stirring frequently until the onion becomes translucent and the garlic is fragrant.
- Add Vegetables and Pineapple: Add the red bell pepper and pineapple chunks to the pan. Stir-fry for about 2-3 minutes until the bell pepper begins to soften.
- Scramble the Eggs: Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Allow the eggs to set slightly, then scramble them gently until fully cooked.
- Combine with Rice: Add the cooled jasmine rice to the pan, breaking up any clumps with a spatula. Stir everything together until the rice is well mixed with the vegetables and eggs.
- Season the Dish: Pour in the soy sauce, fish sauce, and sprinkle the curry powder over the mixture. Stir-fry for another 2-3 minutes, making sure the seasoning coats the rice evenly.
- Add Final Ingredients: Stir in the thawed peas and roasted cashews. Continue to cook for another minute until everything is heated through. Finally, add the chopped green onions and cilantro, mixing them into the rice.
- Serve: Transfer the Pineapple Fried Rice to a serving platter or, for an authentic touch, serve it in a hollowed-out pineapple half. Garnish with lime wedges for an extra burst of flavor when served.
Extra Tips: When making Pineapple Fried Rice, using day-old rice is highly recommended as it has less moisture than freshly cooked rice, preventing it from becoming mushy.
If you don’t have leftover rice, try to cook the rice a few hours ahead and let it cool in the fridge. This dish is quite versatile; feel free to add cooked chicken, shrimp, or tofu for additional protein. Adjust the soy sauce and fish sauce to taste if you prefer a milder or saltier flavor.
Thai Peanut Noodles
Thai Peanut Noodles are a delightful blend of flavors that bring together the rich, creamy taste of peanut butter with the subtle heat of Thai spices. This dish is perfect for those who love the essence of Thai cuisine but prefer a milder taste.
The noodles are coated in a luscious peanut sauce that clings to every strand, guaranteeing each bite is packed with flavor. It’s a fantastic vegetarian option that can easily be made vegan by swapping a few ingredients.
Ideal for a weeknight dinner or a casual gathering, these Thai Peanut Noodles can be prepared in under 30 minutes. The dish is satisfying and can be customized with your choice of vegetables or proteins, such as tofu or chicken.
Pair it with a crisp green salad for a complete meal that will impress your guests while keeping things simple in the kitchen.
Ingredients for 4-6 Servings:
- 12 oz rice noodles or spaghetti
- 1 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 2 tablespoons honey (or maple syrup for vegan)
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1 teaspoon chili paste or Sriracha
- 1 cup coconut milk
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
- Lime wedges, for serving
Cooking Instructions:
1. Cook the Noodles: Bring a large pot of water to a boil and cook the rice noodles or spaghetti according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and set aside.
2. Prepare the Peanut Sauce: In a medium saucepan over medium heat, combine the peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, garlic, chili paste, and coconut milk. Whisk continuously until the mixture is smooth and heated through.
Adjust the seasoning to taste and remove from heat.
3. Combine Noodles and Sauce: In a large mixing bowl, combine the cooked noodles with the peanut sauce. Toss well to guarantee the noodles are thoroughly coated with the sauce.
4. Add Vegetables: Add the red bell pepper, shredded carrots, and bean sprouts to the noodles. Toss everything together until the vegetables are well distributed throughout the dish.
5. Serve: Transfer the noodles to serving plates. Garnish with chopped cilantro, peanuts, and lime wedges. Serve immediately and enjoy the delicious flavors.
Extra Tips:
For the best texture, avoid overcooking the noodles as they should be slightly firm to the bite.
Feel free to adjust the level of spiciness by adding more or less chili paste according to your preference. If the sauce is too thick, add a splash of water or more coconut milk to reach your desired consistency.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; simply reheat gently before serving.
Customize your Thai Peanut Noodles by adding your favorite protein, such as grilled chicken or tofu, for an added nutritional boost.
Lemongrass Chicken Soup
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 cups chicken broth
- 1 cup coconut milk
- 3 kaffir lime leaves, torn into pieces
- 1 tablespoon ginger, thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1-2 Thai bird chilies, thinly sliced (optional)
- 8 ounces mushrooms, sliced
- 1 cup cherry tomatoes, halved
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions:
- Prepare the Ingredients: Begin by gathering all your ingredients. Slice the chicken breasts thinly and set aside. Smash the lemongrass stalks to help release their flavor. Tear the kaffir lime leaves and slice the ginger thinly.
- Cook the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the sliced chicken and cook until it’s no longer pink. This should take about 5-7 minutes. Transfer the cooked chicken to a plate and set aside.
- Make the Broth: In the same pot, add the smashed lemongrass, chicken broth, and coconut milk. Bring the mixture to a gentle boil. Add the kaffir lime leaves and ginger, allowing the flavors to infuse into the broth for about 10 minutes.
- Season the Soup: Stir in the fish sauce, lime juice, and sugar. If you prefer a spicier soup, add the sliced Thai bird chilies at this stage.
- Add Vegetables: Add the sliced mushrooms and cherry tomatoes to the pot. Continue to simmer until the mushrooms are tender, approximately 5 minutes.
- Combine and Serve: Return the cooked chicken to the pot. Simmer for an additional 2-3 minutes to ascertain the chicken is heated through. Taste and adjust seasoning if necessary. Remove from heat.
- Garnish and Serve: Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve with lime wedges on the side for an extra burst of flavor.
Extra Tips:
When cooking Lemongrass Chicken Soup, make sure to smash the lemongrass stalks adequately as this releases their essential oils, imparting more flavor to the soup.
If you prefer a creamier texture, you can increase the amount of coconut milk slightly. Always adjust the seasoning at the end, as the flavors can intensify during cooking, especially when using fish sauce.
For a richer taste, you can also add a splash of soy sauce. Remember to remove the lemongrass and kaffir lime leaves before serving, as they can be tough to chew.
Enjoy your delicious and aromatic Thai soup!
Thai Basil Eggplant
Thai Basil Eggplant is a delightful dish that exemplifies the vibrant flavors of Thai cuisine while maintaining a mild spice level, making it perfect for those who prefer a gentler taste profile. This dish combines the unique flavor of Thai basil with tender eggplant, creating a harmonious balance of savory and aromatic elements. The key to achieving the authentic taste lies in using fresh ingredients and guaranteeing that each component is cooked to perfection.
This recipe for Thai Basil Eggplant serves 4-6 people and can be enjoyed as a main course or as a side dish. It’s an excellent choice for a weeknight dinner or a casual gathering with friends and family, offering both simplicity in preparation and complexity in flavor. By following the step-by-step instructions, you’ll be able to recreate this classic Thai dish in the comfort of your home.
Ingredients:
- 4 medium-sized eggplants, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 onion, thinly sliced
- 2 red bell peppers, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup fresh Thai basil leaves
- 1-2 fresh red chili peppers, sliced (optional for mild spice)
- Cooked jasmine rice for serving
Cooking Instructions:
- Prepare the Eggplant: Start by cutting the eggplants into bite-sized pieces. It’s important to keep the pieces uniform for even cooking. Soak them in a bowl of salted water for about 10 minutes to prevent browning and reduce any bitterness. Drain and pat dry before cooking.
- Sauté the Aromatics: Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sliced onions, sautéing until the onions become translucent and the garlic is fragrant.
- Cook the Eggplant: Increase the heat to medium-high and add the eggplant pieces to the skillet. Stir-fry for about 5-7 minutes, or until the eggplant is soft and slightly golden brown.
- Add the Peppers: Add the sliced red bell peppers to the skillet and continue to stir-fry for another 3 minutes, allowing the peppers to soften slightly.
- Season the Dish: Lower the heat to medium and add the soy sauce, oyster sauce, fish sauce, and sugar. Stir well to guarantee that the eggplant and peppers are evenly coated with the sauce.
- Incorporate the Basil: Add the fresh Thai basil leaves and sliced red chili peppers (if using) to the skillet. Stir continuously until the basil leaves wilt and the dish is well mixed. This should take about 2 minutes.
- Serve: Remove from heat and serve the Thai Basil Eggplant hot, accompanied by steamed jasmine rice.
Extra Tips:
When cooking Thai Basil Eggplant, guarantee the eggplants are cooked thoroughly without becoming mushy. The freshness of the Thai basil is essential; it adds a unique flavor that can’t be easily substituted. If Thai basil is unavailable, sweet basil can be used, but the taste will differ slightly.
Adjust the amount of red chili peppers based on your spice preference, or omit them entirely for a completely mild dish. Finally, be mindful of the saltiness of the sauces; you can adjust the soy sauce and fish sauce to taste.
Thai Ginger Tofu Stir-Fry
If you’re looking for a delightful and mildly spiced Thai dish, this Thai Ginger Tofu Stir-Fry is a perfect choice. This dish combines the aromatic flavors of ginger with the subtle taste of tofu, all enhanced by a mix of colorful vegetables.
It’s a great option for both vegetarians and those who enjoy a lighter meal, as it brings together a balance of textures and tastes without being overpoweringly spicy. The ginger adds a revitalizing zest, while the tofu absorbs the savory flavors of the sauce, resulting in a deliciously satisfying meal.
This recipe serves 4-6 people, making it ideal for family dinners or small gatherings. The key to this dish lies in the preparation of the ingredients and the method of cooking, which guarantees that each component is cooked to perfection while retaining its natural flavors.
With a few simple steps, you can create a home-cooked Thai meal that’s both nourishing and flavorful. Let’s explore how to make this delightful Thai Ginger Tofu Stir-Fry.
Ingredients:
- 1 block (14 oz) firm tofu
- 2 tablespoons vegetable oil
- 2 tablespoons fresh ginger, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sugar snap peas
- 1 cup broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 green onions, sliced
- Fresh cilantro leaves for garnish
- Cooked jasmine rice, to serve
Cooking Instructions:
- Prepare the Tofu: Drain the tofu and pat it dry with paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.
- Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until they’re golden brown on all sides. Remove the tofu from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced ginger and minced garlic and sauté for about 1 minute until fragrant.
- Add Vegetables: Add the red and yellow bell peppers, sugar snap peas, and broccoli florets to the skillet. Stir-fry the vegetables for 3-4 minutes until they’re vibrant and slightly tender.
- Create the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, brown sugar, and lime juice. Stir until the sugar is dissolved.
- Combine Ingredients: Return the cooked tofu to the skillet with the vegetables. Pour the sauce over the tofu and vegetables, and toss everything together to guarantee the sauce evenly coats all the ingredients.
- Finish and Serve: Stir in the sliced green onions and cook for an additional 2 minutes. Remove from heat and garnish with fresh cilantro leaves. Serve the stir-fry over cooked jasmine rice.
Extra Tips:
For the best results, make sure the tofu is well-drained to prevent it from becoming soggy during cooking. You can press the tofu with a heavy object for about 15 minutes to extract more moisture.
If you prefer more spice, you can add a sliced red chili or a pinch of chili flakes to the dish. Also, feel free to customize the vegetables based on your preference or availability.
This stir-fry is versatile, and you can include other vegetables like carrots or mushrooms to add more variety to the dish.
Coconut Milk Poached Fish
The creamy coconut milk serves as the perfect base, gently infusing the fish with a blend of Thai herbs and spices like lemongrass, kaffir lime leaves, and ginger. The addition of fresh vegetables not only adds color and texture but also enhances the nutritional value of the dish.
Whether served with jasmine rice or as a standalone entree, Coconut Milk Poached Fish promises a fulfilling and flavorful dining experience.
Ingredients (serving size: 4-6 people):
- 4-6 pieces of white fish fillets (such as cod or snapper)
- 2 cups of coconut milk
- 1 stalk of lemongrass, chopped
- 4 kaffir lime leaves
- 1 inch of fresh ginger, sliced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 cup of baby spinach
- 1 red bell pepper, sliced
- 1/2 cup of cherry tomatoes, halved
- Fresh cilantro for garnish
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Ingredients: Begin by gathering all the ingredients. Chop the lemongrass, slice the ginger, mince the garlic, and prepare the vegetables. This will facilitate a smooth cooking process.
- Create the Poaching Liquid: In a large saucepan, combine the coconut milk, lemongrass, kaffir lime leaves, ginger, garlic, fish sauce, lime juice, and brown sugar. Stir well and bring the mixture to a gentle simmer over medium heat.
- Add the Fish: Season the fish fillets with salt and pepper. Carefully place them into the simmering coconut milk mixture. Verify the fillets are fully submerged in the liquid.
- Poach the Fish: Cover the saucepan and let the fish poach for about 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
- Add the Vegetables: In the last 3-4 minutes of cooking, add the baby spinach, red bell pepper, and cherry tomatoes to the saucepan. Allow the vegetables to soften slightly while maintaining their vibrant color.
- Serve: Once cooked, carefully remove the fish and vegetables from the saucepan. Serve in bowls, garnished with fresh cilantro. Spoon some of the coconut broth over the fish and vegetables for added flavor.
Extra Tips:
When making Coconut Milk Poached Fish, it’s crucial to control the heat of the simmer to prevent the coconut milk from curdling. Maintain a gentle simmer rather than a vigorous boil.
Freshness is key in this recipe, so use the freshest fish and vegetables available. If kaffir lime leaves are unavailable, you can use lime zest as a substitute.
Feel free to adjust the amount of fish sauce and lime juice based on your personal taste preference. Enjoy this dish with a side of steamed jasmine rice for a complete and satisfying meal.
Cashew Chicken With Vegetables
Cashew Chicken With Vegetables is a delightful dish that brings together tender chunks of chicken, crunchy cashews, and a medley of vibrant vegetables, all tossed in a mild and flavorful Thai-inspired sauce. This dish is perfect for those who enjoy a balance of textures and flavors, and it’s mild enough to appeal to everyone at the table.
Whether you’re planning a family meal or a casual dinner with friends, Cashew Chicken With Vegetables is sure to be a hit, offering a satisfying and nutritious option for a weeknight dinner or a special occasion.
This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a family dinner. The combination of protein-rich chicken and cashews with an array of colorful vegetables not only makes this dish visually appealing but also guarantees a well-rounded meal.
By following this simple recipe, you’ll have a delicious and healthy dinner ready in no time, featuring the fresh flavors and enticing aromas that Thai cuisine is known for.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup raw cashews
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snow peas
- 1 cup broccoli florets
- 1 small onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/2 teaspoon chili flakes (optional, for extra spice)
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by cutting the chicken breasts into bite-sized pieces. Slice the bell peppers and onion, grate the ginger, and mince the garlic. Set these aside with the broccoli florets and snow peas.
- Toast the Cashews: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the cashews and toast them for about 3-4 minutes, stirring frequently, until they’re golden brown. Remove the cashews from the skillet and set them aside.
- Cook the Chicken: In the same skillet, add the remaining tablespoon of vegetable oil. Increase the heat to medium-high and add the chicken pieces. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté the Aromatics and Vegetables: Lower the heat to medium and add the garlic and ginger to the skillet. Sauté for about 1 minute until fragrant. Add the sliced onion and cook for another 2 minutes. Then, add the bell peppers, snow peas, and broccoli florets. Stir-fry the vegetables for about 4-5 minutes, or until they’re tender-crisp.
- Prepare the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, and chili flakes (if using).
- Combine All Ingredients: Return the chicken and cashews to the skillet with the vegetables. Pour the sauce over the mixture and toss everything together to guarantee even coating. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Serve: Remove from heat and serve immediately over cooked jasmine rice. Enjoy your Cashew Chicken With Vegetables while it’s hot!
Extra Tips:
To guarantee your chicken stays tender and juicy, avoid overcooking it during the initial browning stage. Also, feel free to adjust the vegetables based on your preference or whatever is in season—zucchini or carrots would be lovely additions.
If you prefer a bit more heat, increase the amount of chili flakes or add a dash of sriracha to the sauce. Finally, always taste the sauce before adding it to the skillet, so you can adjust the flavors to your liking. Happy cooking!
Thai Banana Coconut Dessert
Thai Banana Coconut Dessert, also known as “Kluai Buat Chi,” is a delightful treat that perfectly encapsulates the sweet and aromatic flavors of Thai cuisine. This mild dessert is both simple and luxurious, combining ripe bananas with creamy coconut milk to create a comforting dish that’s perfect for satisfying your sweet tooth.
Whether you’re new to Thai cooking or a seasoned enthusiast, this recipe is straightforward and captures the essence of traditional Thai desserts.
The beauty of Thai Banana Coconut Dessert lies in its simplicity and the natural sweetness of its ingredients. The bananas are gently cooked in a coconut milk mixture, infusing them with rich, creamy flavors that are heightened by a touch of sugar and salt.
It’s a versatile dessert that’s not only easy to prepare but also a delightful way to end any meal. It can be served warm or cold, making it an ideal choice for any occasion.
Ingredients for 4-6 servings:
- 6 ripe bananas
- 2 cups of coconut milk
- 1/2 cup of water
- 1/4 cup of palm sugar or brown sugar
- 1/4 teaspoon of salt
- 1 pandan leaf (optional, for added fragrance)
Cooking Instructions:
- Prepare the Bananas: Peel the bananas and cut them into 1-inch thick slices. Set aside.
- Prepare the Coconut Milk Mixture: In a medium saucepan, combine the coconut milk, water, palm sugar, and salt. If using, tie the pandan leaf into a knot and add it to the mixture for an aromatic touch.
- Cook the Mixture: Place the saucepan over medium heat, stirring occasionally until the sugar has dissolved completely, and the mixture comes to a gentle simmer.
- Add the Bananas: Gently add the sliced bananas to the simmering coconut mixture. Stir carefully to guarantee the bananas are well-coated and submerged in the liquid.
- Simmer the Dessert: Allow the bananas to cook in the coconut milk for about 5-7 minutes, or until they’re tender but not mushy. The bananas should retain their shape while absorbing the flavors of the coconut milk.
- Remove from Heat: Once the bananas are cooked to your liking, remove the saucepan from heat. Remove the pandan leaf, if used, before serving.
- Serve: You can serve the dessert warm or allow it to cool and refrigerate before serving cold. It pairs wonderfully with a scoop of vanilla ice cream or a sprinkle of toasted sesame seeds for added texture.
Extra Tips:
When selecting bananas for this dish, opt for those that are ripe but still firm, as they’ll hold their shape better during cooking.
If you can’t find pandan leaves, don’t worry—the dessert will still taste delicious without them, though the leaf does add a unique fragrance.
Adjust the sugar to your preference, particularly if you prefer a less sweet dessert.
Finally, be gentle when stirring the bananas into the coconut milk to prevent them from breaking apart.
