11 Savory Thai Chicken Recipes for Everyday Plates Packed With Flavor

I’ve recently discovered a collection of mouthwatering Thai chicken recipes that have spiced up my everyday cooking routine. The fragrance of Classic Thai Green Curry and the vibrant zing of Spicy Lemongrass Chicken Stir-Fry fill the kitchen with irresistible aromas. Each recipe is a delightful mix of fresh ingredients and bold flavors. Curious about this flavorful adventure? I’m thrilled to share these delicious finds with you.

Classic Thai Green Curry Chicken

Thai Green Curry Chicken is a flavorful and aromatic dish that brings together the essence of Thai cuisine with its rich coconut milk base, vibrant green curry paste, and tender chicken pieces. This classic dish is renowned for its balance of sweet, spicy, and savory flavors, complemented by a fragrant aroma that fills your kitchen.

The green curry paste, made from fresh herbs and spices like lemongrass, green chilies, and kaffir lime leaves, provides the dish with its signature color and heat. Whether you’re a fan of Thai cuisine or trying it for the first time, this dish is sure to become a favorite.

This recipe serves 4-6 people and is perfect for a family dinner or a small gathering with friends. To achieve the best results, use fresh ingredients and adjust the spices to your preferred heat level. The creamy coconut milk blends beautifully with the green curry paste, creating a rich sauce that envelops the chicken and vegetables. Serve it with steamed jasmine rice to soak up every last drop of the delicious curry sauce.

Ingredients:

• 1.5 lbs (about 700g) chicken breast or thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 3 tablespoons green curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 cup bamboo shoots, drained
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• 4-5 kaffir lime leaves, torn into pieces
• 1 cup fresh Thai basil leaves
• 1-2 Thai green chilies, sliced (optional for added heat)
• Steamed jasmine rice, for serving

Instructions:

1. Prepare the Ingredients: Begin by cutting the chicken into bite-sized pieces. Slice the red bell pepper and trim the green beans. Set aside all your prepared vegetables.
2. Cook the Curry Paste: Heat the vegetable oil in a large pan or wok over medium heat. Add the green curry paste and stir-fry for about 1-2 minutes until fragrant. This step helps to release the flavors of the spices in the paste.
3. Add Chicken and Cook: Add the chicken pieces to the pan, stirring to coat them with the curry paste. Cook for about 3-4 minutes until the chicken is browned on the outside.
4. Simmer the Curry: Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce and sugar, stirring to dissolve the sugar. Bring the mixture to a gentle simmer.
5. Add Vegetables and Simmer: Add the bamboo shoots, red bell pepper, green beans, and kaffir lime leaves to the pan. Stir everything together and let it simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Finish with Herbs: Stir in the Thai basil leaves and sliced green chilies, if using. Allow the curry to simmer for an additional 2 minutes to let the flavors meld.
7. Serve: Serve the Thai Green Curry Chicken hot, alongside steamed jasmine rice. Garnish with additional basil leaves for a fresh touch.

Extra Tips:

For an authentic Thai experience, adjust the spice level by varying the amount of green curry paste and chilies used. Fresh ingredients like Thai basil and kaffir lime leaves are key to capturing the authentic flavors, so try to source them from an Asian grocery store if possible.

If you prefer a thicker curry, reduce the amount of chicken broth, or let the curry simmer for a few extra minutes to thicken. Remember, the key to a perfect curry is tasting and adjusting seasonings like fish sauce and sugar to your liking. Enjoy your homemade Classic Thai Green Curry Chicken!

Spicy Lemongrass Chicken Stir-Fry

Experience the vibrant flavors of Thailand with this Spicy Lemongrass Chicken Stir-Fry. This dish combines tender pieces of chicken with the aromatic essence of lemongrass, creating a bold and invigorating flavor profile. The addition of spicy chilies adds an exciting kick, making it a perfect dish for those who love a bit of heat in their meals. This recipe is a quick and delicious way to bring the essence of Thai cuisine to your dinner table.

Balancing the aromatic lemongrass with the spicy undertones of red chilies, this stir-fry is a feast for the senses. The chicken is cooked to perfection, absorbing the rich flavors of the marinade, while the fresh vegetables add a delightful crunch. Serve this dish over a bed of steamed jasmine rice or noodles for a complete meal that will transport your taste buds to the bustling streets of Thailand. Designed to serve 4-6 people, this dish is perfect for a family meal or a dinner party with friends.

Ingredients (Serves 4-6 people):

• 1.5 pounds boneless, skinless chicken breast, thinly sliced
• 2 tablespoons vegetable oil
• 3 stalks lemongrass, trimmed and finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2-3 red chilies, sliced (adjust to taste)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium onion, sliced
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar
• 1/4 cup chicken broth
• 1/2 cup fresh basil leaves
• Cooked jasmine rice or noodles, for serving

Instructions:

1. Prepare the Chicken and Marinade: In a large bowl, combine the sliced chicken with soy sauce, fish sauce, oyster sauce, and brown sugar. Mix well and let it marinate for at least 15 minutes to allow the flavors to infuse into the chicken.
2. Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic, grated ginger, and chopped lemongrass. Stir-fry for about 1-2 minutes until fragrant.
3. Cook the Chicken: Add the marinated chicken to the wok and stir-fry for 5-7 minutes until the chicken is cooked through and lightly browned. Confirm the chicken is spread out in the pan to cook evenly.
4. Add Vegetables and Broth: Add the sliced red and yellow bell peppers, onion, and red chilies to the wok. Stir-fry for another 3-4 minutes until the vegetables start to soften. Pour in the chicken broth to deglaze the pan, scraping up any flavorful bits from the bottom.
5. Finish with Basil: Toss in the fresh basil leaves and stir-fry for an additional minute, just until the basil is wilted and well combined with the other ingredients.
6. Serve: Remove from heat and serve the Spicy Lemongrass Chicken Stir-Fry immediately over a bed of cooked jasmine rice or noodles.

Extra Tips:

To enhance the aroma of the lemongrass, confirm it’s finely chopped and pounded slightly before adding it to the dish. If you prefer a milder dish, remove the seeds from the red chilies or reduce the quantity.

For added flavor, consider topping the stir-fry with a squeeze of fresh lime juice and a sprinkle of chopped cilantro just before serving. Remember to adjust the seasoning to taste, as the saltiness of fish sauce and soy sauce can vary. Enjoy your culinary journey to Thailand with this delightful stir-fry!

Thai Basil Chicken With Chilies

Thai Basil Chicken with Chilies is a classic dish that combines the aromatic flavors of fresh basil and spicy chilies with tender pieces of chicken. This dish is a staple in Thai cuisine and is known for its quick preparation time and bold flavors. Traditionally, it’s served with jasmine rice, making it a perfect meal for busy weeknights or a delightful addition to a weekend feast.

The balance of spicy, sweet, and savory flavors in this dish makes it a favorite among Thai food enthusiasts. This recipe for Thai Basil Chicken with Chilies serves 4-6 people and is sure to impress with its authentic taste and vibrant aroma. The key to capturing the essence of this dish lies in using fresh ingredients, particularly Thai basil and bird’s eye chilies, which contribute to its signature spicy and fragrant profile.

With a few simple steps, you can bring the flavors of Thailand into your kitchen and enjoy a delicious meal in no time.

Ingredients for 4-6 servings:

• 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 3 tablespoons vegetable oil
• 6 cloves garlic, minced
• 4-5 Thai bird’s eye chilies, finely chopped
• 1 large onion, sliced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 cup fresh Thai basil leaves
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Ingredients:

Begin by preparing all the ingredients. Mince the garlic cloves, chop the chilies, and slice the onion. Cut the chicken into bite-sized pieces and set aside. Having all your ingredients ready will make the cooking process smoother.

2. Heat the Oil:

In a large wok or skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and chopped chilies. Stir-fry for about 30 seconds until they become fragrant, being careful not to burn the garlic.

3. Cook the Chicken:

Add the chicken pieces to the wok and stir-fry until they’re cooked through, about 5-7 minutes. Make sure the chicken is evenly cooked by stirring frequently to avoid any raw spots.

4. Add the Vegetables:

Add the sliced onion to the wok and continue to stir-fry for another 2-3 minutes until the onion becomes soft and translucent.

5. Season the Dish:

Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Stir everything together, guaranteeing that the chicken and vegetables are well-coated with the sauces. Cook for an additional 2 minutes to allow the flavors to meld.

6. Incorporate the Basil:

Turn off the heat and immediately add the fresh Thai basil leaves. Stir them into the dish until they’re wilted and evenly distributed.

7. Serve:

Serve the Thai Basil Chicken with Chilies hot over a bed of cooked jasmine rice. Enjoy the spicy, aromatic flavors with every bite.

Extra Tips:

When cooking Thai Basil Chicken with Chilies, it’s important to use fresh ingredients for the best flavor. If you can’t find Thai bird’s eye chilies, you can substitute with another type of small, hot chili, but be mindful of the heat level. Adjust the number of chilies according to your spice tolerance.

Additionally, if Thai basil isn’t available, regular basil can be used, but it will alter the traditional flavor slightly. Finally, verify the wok or skillet is hot enough before adding the ingredients, as this helps achieve the perfect stir-fry texture.

Coconut Milk Poached Chicken With Kaffir Lime

Coconut Milk Poached Chicken With Kaffir Lime is a delightful and aromatic Thai dish that combines the creamy richness of coconut milk with the fragrant zest of kaffir lime leaves. This recipe captures the essence of Thai cuisine, balancing savory and aromatic flavors with tender, juicy chicken. The poaching process allows the chicken to absorb the vibrant flavors of the coconut milk and kaffir lime, resulting in a dish that’s both comforting and exotic.

Perfect for a family meal or a special gathering with friends, this dish serves 4-6 people and can be paired beautifully with jasmine rice or a light vegetable stir-fry. The combination of coconut milk and kaffir lime leaves creates a unique and memorable taste that will transport you to the heart of Thailand with every bite.

Whether you’re a seasoned cook or trying your hand at Thai cooking for the first time, this recipe is straightforward and rewarding.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 2 cups coconut milk
• 1 cup chicken broth
• 6-8 kaffir lime leaves, torn into pieces
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon fresh lime juice
• 1 inch piece of ginger, sliced
• 4 cloves garlic, minced
• 2 stalks lemongrass, cut into 3-inch pieces and smashed
• 1-2 Thai chilies, sliced (optional, for heat)
• Salt, to taste
• Fresh cilantro, for garnish
• Jasmine rice, for serving

Cooking Instructions:

1. Prepare the Ingredients: Begin by preparing all the ingredients. Tear the kaffir lime leaves, slice the ginger, mince the garlic, and smash the lemongrass stalks. If you like a bit of heat, slice the Thai chilies as well.
2. Cook the Chicken: In a large pot over medium heat, add the coconut milk, chicken broth, kaffir lime leaves, ginger, garlic, lemongrass, and Thai chilies. Stir in the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
3. Poach the Chicken: Add the chicken thighs to the pot, ensuring they’re submerged in the liquid. Cover the pot and let the chicken poach on a low simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
4. Finish the Dish: Once the chicken is cooked, remove the pot from heat. Stir in the fresh lime juice and season with salt to taste. Adjust the seasoning as needed, adding more fish sauce or lime juice to balance the flavors.
5. Serve: Serve the poached chicken hot, garnished with fresh cilantro. Pair it with jasmine rice to soak up the delicious coconut-lime broth.

Extra Tips:

For even more flavor, consider marinating the chicken in a bit of fish sauce and lime juice for 30 minutes before cooking. If you can’t find kaffir lime leaves, a small amount of lime zest can be used as a substitute, although the flavor will be slightly different.

Be cautious with the Thai chilies—a little goes a long way regarding heat. Finally, always taste and adjust the seasonings at the end to suit your personal preference. Enjoy this dish as a comforting and fragrant journey into Thai cuisine.

Thai Red Curry Chicken Skewers

Thai Red Curry Chicken Skewers are a flavorful and easy-to-make dish that brings vibrant Thai flavors to your table. These skewers are marinated in a spicy red curry paste that infuses the chicken with rich and aromatic spices. When grilled, the marinated chicken develops a deliciously charred exterior while remaining tender and juicy inside. Perfect for a family gathering or a casual dinner, these skewers are certain to be a hit.

Ideal for serving 4-6 people, this recipe combines the bold taste of red curry with the smoky aroma from the grill. The chicken is complemented by a tangy and slightly sweet coconut milk marinade, which adds depth to the overall flavor. Paired with a side of jasmine rice or a fresh salad, these skewers make a complete and satisfying meal. Whether you’re a fan of Thai cuisine or trying something new, these skewers will delight your taste buds with their complex and enticing flavors.

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tablespoons Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• Wooden or metal skewers

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, mix together the Thai red curry paste, coconut milk, fish sauce, brown sugar, lime juice, vegetable oil, minced garlic, and grated ginger. Whisk until well combined and smooth.
2. Marinate the Chicken: Add the chicken pieces to the marinade, making sure they’re completely coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, allowing the flavors to penetrate the meat. For best results, marinate overnight.
3. Soak the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
4. Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
5. Assemble the Skewers: Thread the marinated chicken pieces onto the skewers, alternating with red and green bell pepper pieces. Leave a little space between each piece to guarantee even cooking.
6. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char. The internal temperature of the chicken should reach 165°F (75°C).
7. Serve and Enjoy: Remove the skewers from the grill and let them rest for a few minutes. Serve hot with your choice of jasmine rice, a fresh salad, or dipping sauce.

Extra Tips:

For an even more intense flavor, consider doubling the marinade and reserving half to use as a basting sauce while grilling. This will enhance the taste and keep the chicken extra moist.

If you prefer a milder curry flavor, reduce the amount of red curry paste to suit your taste. Additionally, feel free to experiment with other vegetables like onions or zucchini for added variety.

Remember to keep a close eye on the skewers while grilling to avoid overcooking and make sure they remain juicy.

Pad Krapow Gai (Thai Basil Chicken)

The key to a delicious Pad Krapow Gai is using authentic Thai ingredients and cooking it on high heat for a quick, flavorful stir-fry. The use of Thai basil gives the dish its distinctive taste and aroma, which is different from Italian basil. The sauce is a simple combination of soy sauce, fish sauce, oyster sauce, and a touch of sugar, which coats the chicken and vegetables perfectly.

This recipe serves 4-6 people, making it a great option for a family meal or a small gathering with friends.

Ingredients for 4-6 servings:

• 1 1/2 pounds of ground chicken
• 1 cup of Thai basil leaves
• 1 tablespoon of vegetable oil
• 5 cloves of garlic, minced
• 3-4 Thai bird’s eye chilies, chopped
• 2 tablespoons of soy sauce
• 1 tablespoon of fish sauce
• 1 tablespoon of oyster sauce
• 1 teaspoon of sugar
• 1 onion, sliced
• 1 red bell pepper, sliced
• 2 tablespoons of water
• Cooked jasmine rice, for serving
• Fried eggs (optional)

Cooking Instructions:

1. Prepare Ingredients: Start by gathering all your ingredients. Mince the garlic and chop the chilies. Slice the onion and red bell pepper, and pick the basil leaves off the stems.
2. Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat.
3. Cook Garlic and Chilies: Add the minced garlic and chopped chilies to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
4. Add Chicken: Increase the heat to high and add the ground chicken to the pan. Stir-fry, breaking up any lumps, until the chicken is cooked through and starting to brown, about 5-7 minutes.
5. Mix in Sauces: Pour in the soy sauce, fish sauce, oyster sauce, and sugar. Stir everything together to coat the chicken evenly.
6. Add Vegetables: Toss in the sliced onion and red bell pepper. Continue stir-frying for another 2-3 minutes until the vegetables are slightly softened.
7. Add Basil and Finish: Add the Thai basil leaves and 2 tablespoons of water. Stir quickly until the basil is wilted and everything is well combined, about 1 minute.
8. Serve: Remove from heat and serve the Pad Krapow Gai hot over a bed of steamed jasmine rice. Top with a fried egg for an authentic touch, if desired.

Extra Tips:

When making Pad Krapow Gai, it’s important to use high heat throughout the cooking process to guarantee that the ingredients cook quickly and retain their vibrant flavors.

If you prefer a milder dish, reduce the number of chilies or remove their seeds. Thai basil is essential to the authentic flavor, but if you can’t find it, you can substitute with regular basil, though the taste will differ slightly.

Finally, always taste and adjust the seasoning as needed, especially the balance of salty and sweet, to suit your preference.

Sweet and Sour Tamarind Chicken

Sweet and Sour Tamarind Chicken is a delightful Thai dish that perfectly balances tangy, sweet, and savory flavors. The star of this recipe is tamarind paste, which infuses the chicken with a unique tartness, complemented by the sweetness of sugar and the savory undertones of fish sauce. Perfect for a family dinner or a small gathering, this dish brings an authentic taste of Thailand to your table.

It’s a crowd-pleaser that’s both easy to prepare and a joy to eat. This recipe serves 4-6 people, making it ideal for sharing. The combination of tender chicken, fresh vegetables, and a vibrant sauce promises to excite your taste buds. Whether you’re looking to impress guests or enjoy a comforting meal at home, Sweet and Sour Tamarind Chicken is a versatile option that’s certain to become a staple in your culinary repertoire.

Gather your ingredients, and let’s get started on this flavorful journey!

Ingredients:

• 1.5 pounds of chicken breast or thighs, cut into bite-sized pieces
• 2 tablespoons of vegetable oil
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup of pineapple chunks (fresh or canned)
• 2 tablespoons of tamarind paste
• 3 tablespoons of fish sauce
• 3 tablespoons of sugar
• 1 tablespoon of soy sauce
• 1 tablespoon of rice vinegar
• 1/2 cup of chicken broth
• 1 tablespoon of cornstarch mixed with 2 tablespoons of water
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking Instructions:

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until they’re browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
2. Sauté the Vegetables: In the same skillet, add the sliced onion and minced garlic. Sauté for about 2 minutes until the onion is translucent and the garlic is fragrant. Add the red and green bell peppers, and stir-fry for another 3-4 minutes until they start to soften.
3. Make the Sauce: Lower the heat to medium, and add the tamarind paste, fish sauce, sugar, soy sauce, rice vinegar, and chicken broth to the skillet. Stir well to combine. Allow the sauce to simmer for about 5 minutes, letting the flavors meld together.
4. Thicken the Sauce: Stir in the cornstarch-water mixture into the sauce, stirring continuously until the sauce thickens slightly. This should take about 1-2 minutes.
5. Combine Ingredients: Return the cooked chicken to the skillet, along with the pineapple chunks. Stir everything together to guarantee the chicken and pineapple are well coated with the sauce. Cook for an additional 3-4 minutes until everything is heated through.
6. Serve: Remove from heat, garnish with fresh cilantro, and serve hot over steamed rice or noodles.

Extra Tips:

For the best results, use fresh tamarind paste, which can often be found in Asian grocery stores. If you prefer a spicier dish, consider adding a chopped chili or a teaspoon of chili paste to the sauce.

Keep an eye on the sauce as it thickens; it should be glossy and coat the back of a spoon. Adjust the seasoning to your taste; if it’s too tangy, add a bit more sugar, or if it’s too sweet, add a dash more tamarind or vinegar.

Enjoy your Sweet and Sour Tamarind Chicken fresh, as the flavors are most vibrant when served immediately.

Thai Peanut Chicken Satay

Thai Peanut Chicken Satay is a flavorful and aromatic dish that’s perfect for any occasion. This dish combines marinated chicken skewers with a rich and creamy peanut sauce, creating a delicious balance of savory and nutty flavors. Whether you’re hosting a dinner party or simply indulging in a weeknight meal, this Thai classic is certain to impress your guests and family members alike.

This recipe is designed to serve 4-6 people, making it an ideal choice for a small gathering or family dinner. The key to perfecting this dish lies in the marinade, which infuses the chicken with wonderful flavors, and the homemade peanut sauce that adds a rich, creamy texture. With a little preparation, you can enjoy this delightful dish that brings the taste of Thailand straight to your kitchen.

Ingredients for 4-6 servings:

• 2 lbs chicken breast, cut into thin strips
• 1 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon lime juice
• Bamboo skewers, soaked in water for 30 minutes

For the Peanut Sauce:

• 1 cup coconut milk
• 1/2 cup creamy peanut butter
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 teaspoon fish sauce

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, curry powder, minced garlic, grated ginger, and lime juice. Stir well to guarantee all ingredients are fully mixed.
2. Marinate the Chicken: Add the chicken strips to the marinade, making sure they’re fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
3. Make the Peanut Sauce: In a small saucepan over medium heat, combine coconut milk, peanut butter, red curry paste, soy sauce, lime juice, brown sugar, and fish sauce. Stir continuously until the sauce is smooth and heated through. Remove from heat and set aside.
4. Prepare the Skewers: Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken strips onto the soaked bamboo skewers.
5. Grill the Chicken: Place the skewers on the preheated grill. Cook for about 5-7 minutes on each side or until the chicken is fully cooked and has a nice char. Baste with additional marinade if desired while grilling.
6. Serve: Arrange the grilled chicken skewers on a platter and serve with the peanut sauce on the side for dipping. Garnish with chopped cilantro or crushed peanuts if desired.

Extra Tips:

For the best flavor, marinate the chicken overnight to allow the spices to fully penetrate. If you prefer a spicier peanut sauce, feel free to add a bit more red curry paste. Adjust the sweetness or saltiness of the peanut sauce by adding more brown sugar or soy sauce to taste.

Finally, soak the bamboo skewers for at least 30 minutes before grilling to prevent them from burning. Enjoy your Thai Peanut Chicken Satay hot off the grill for the most authentic taste experience!

Massaman Chicken Curry

Massaman Chicken Curry is a flavorful and aromatic Thai dish that perfectly combines a mix of spices with the richness of coconut milk and tender chicken. Originating from Southern Thailand, this curry is influenced by Indian and Malaysian culinary traditions, resulting in a unique fusion of flavors. The dish is characterized by its mildly spicy and slightly sweet taste, making it a favorite among those who appreciate a more subtle curry experience.

The base of Massaman Curry is made with a special curry paste that includes ingredients such as cardamom, cinnamon, and nutmeg, which are less common in traditional Thai curries. Potatoes and peanuts are often added to enhance the texture and flavor profile, while the use of fish sauce and tamarind paste gives it a distinct savory and tangy kick. This recipe serves 4-6 people, making it perfect for a family meal or small gathering.

Ingredients:

• 2 tablespoons vegetable oil
• 2 pounds chicken thighs, cut into chunks
• 1 large onion, sliced
• 3 tablespoons Massaman curry paste
• 2 cups coconut milk
• 1 cup chicken broth
• 3 tablespoons fish sauce
• 2 tablespoons tamarind paste
• 2 tablespoons brown sugar
• 4 medium potatoes, peeled and cubed
• 1/2 cup roasted peanuts
• 1 cinnamon stick
• 3 cardamom pods
• 1 bay leaf
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients and prepping the chicken by cutting it into bite-sized chunks. Peel and cube the potatoes, slice the onion, and measure out the Massaman curry paste.
2. Heat Oil and Cook Chicken: In a large saucepan or wok, heat the vegetable oil over medium heat. Add the chicken pieces and cook until they’re browned on all sides. Remove the chicken and set aside.
3. Cook Onion and Curry Paste: In the same pan, add the sliced onion and sauté until translucent. Stir in the Massaman curry paste and cook for 1-2 minutes until fragrant.
4. Add Liquids and Simmer: Pour in the coconut milk and chicken broth, stirring to combine with the paste. Bring the mixture to a gentle boil.
5. Season the Curry: Add the fish sauce, tamarind paste, and brown sugar. Stir well to guarantee the flavors are evenly distributed.
6. Incorporate Additional Ingredients: Return the chicken to the pan. Add the cubed potatoes, roasted peanuts, cinnamon stick, cardamom pods, and bay leaf. Stir everything together.
7. Simmer Until Tender: Reduce the heat to low and cover the pan. Let the curry simmer for about 25-30 minutes, or until the chicken is cooked through and the potatoes are tender.
8. Adjust Seasoning: Taste the curry and add salt if needed. Remove the cinnamon stick, cardamom pods, and bay leaf before serving.
9. Garnish and Serve: Serve the Massaman Chicken Curry hot, garnished with fresh cilantro leaves, alongside steamed rice or naan bread.

Extra Tips:

For an even richer flavor, consider marinating the chicken in a bit of the curry paste prior to cooking. If you prefer a thicker curry, allow it to simmer uncovered for the last 5-10 minutes to reduce the sauce.

Adjust the level of sweetness or tanginess by balancing the brown sugar and tamarind paste to your taste. Remember, the key to a great Massaman curry is the blend of spices, so verify your curry paste is fresh and aromatic for the best results.

Larb Gai (Thai Minced Chicken Salad)

Larb Gai, also known as Thai Minced Chicken Salad, is a flavorful and aromatic dish that brings together the perfect balance of spicy, sour, salty, and sweet flavors. It’s a traditional Thai street food that has gained popularity for its invigorating taste and ease of preparation. The dish primarily consists of minced chicken, seasoned with lime juice, fish sauce, and a touch of sugar, and is typically garnished with fresh herbs and crunchy vegetables.

Larb Gai can be served as a main course or as a light appetizer, and it’s often accompanied by sticky rice or fresh lettuce leaves for a complete and satisfying meal. This recipe for Larb Gai is designed to serve 4-6 people, making it ideal for a family dinner or a small gathering with friends. The vibrant mix of ingredients not only provides a burst of flavors but also guarantees that every bite is packed with nutrients.

The versatility of the dish allows you to adjust the level of spiciness by adding more or fewer chili peppers, catering to your personal taste preference. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and can be prepared in under 30 minutes, bringing the taste of Thailand right to your table.

Ingredients for 4-6 servings:

• 1 lb (450g) ground chicken
• 2 tablespoons uncooked jasmine rice
• 2 tablespoons vegetable oil
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• 2 tablespoons sugar
• 1-2 Thai bird chilies, finely chopped (adjust to taste)
• 4 green onions, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh mint leaves, roughly chopped
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup fresh Thai basil leaves, roughly chopped
• Lettuce leaves, for serving
• Optional: additional lime wedges for serving

Cooking Instructions:

1. Toast the Rice: In a small dry skillet over medium heat, add the jasmine rice. Stir continuously for about 5-7 minutes until the rice turns golden brown and emits a nutty aroma. Remove from heat and let it cool completely. Once cooled, grind the toasted rice into a coarse powder using a spice grinder or mortar and pestle. Set aside.
2. Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Add the ground chicken and cook, breaking it apart with a wooden spoon, until it’s fully cooked and no longer pink, about 5-7 minutes. Drain any excess liquid from the skillet.
3. Season the Chicken: Lower the heat to medium and add the fish sauce, lime juice, and sugar to the cooked chicken. Stir well to combine, ensuring the chicken is evenly coated with the seasoning. Adjust the flavors to your preference, if necessary.
4. Mix in the Vegetables and Herbs: Remove the skillet from heat and add the chopped Thai bird chilies, green onions, red onion, mint, cilantro, and Thai basil to the chicken. Sprinkle the toasted rice powder over the mixture. Stir everything together until well combined.
5. Serve: Transfer the Larb Gai to a serving platter. Serve with fresh lettuce leaves, allowing guests to spoon the chicken mixture into the leaves to eat as wraps. Provide additional lime wedges on the side for those who prefer an extra citrus kick.

Extra Tips:

For an authentic touch, consider using sticky rice instead of regular jasmine rice for the toasted rice powder, as it gives a slightly different texture and flavor. If you prefer a milder version of Larb Gai, remove the seeds from the Thai bird chilies or substitute them with a milder chili variety.

Additionally, experimenting with different fresh herbs can add unique flavors to the dish; however, mint is essential for the classic taste. Finally, if ground chicken isn’t available, finely chopping chicken breast or thigh can be a great alternative, providing a more varied texture to the salad.

Thai Chicken Coconut Soup (Tom Kha Gai)

Thai Chicken Coconut Soup, known as Tom Kha Gai, is a classic and beloved Thai dish that combines the rich creaminess of coconut milk with the aromatic flavors of lemongrass, galangal, and kaffir lime leaves.

This soup is both soothing and invigorating, perfect for a comforting meal that brings a touch of exotic flavor to your table. With tender pieces of chicken, a hint of spice from chili peppers, and the earthy undertones of mushrooms, Tom Kha Gai is a harmonious blend of flavors and textures that will delight your taste buds.

The origins of Tom Kha Gai can be traced back to Central Thailand, where it has been cherished for generations. It’s traditionally served as a starter or a light main course in Thai cuisine.

The soup’s balance of salty, sweet, sour, and spicy notes makes it a quintessential example of the complexity and depth of flavor that Thai cooking is renowned for. This recipe will guide you through creating a delicious and authentic version of Thai Chicken Coconut Soup that serves 4-6 people.

Ingredients:

• 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
• 4 cups (1 liter) chicken broth
• 2 cups (480ml) coconut milk
• 4-5 stalks fresh lemongrass, cut into 2-inch pieces and lightly crushed
• 5-6 slices of fresh galangal or ginger
• 6-8 kaffir lime leaves, torn into pieces
• 1 cup (100g) mushrooms, sliced (such as oyster or shiitake)
• 2-3 Thai bird’s eye chilies, lightly crushed
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp sugar
• 1/4 cup (60ml) cilantro leaves, chopped
• Salt to taste

Cooking Instructions:

1. Prepare the Broth: In a large pot, bring the chicken broth to a gentle boil over medium-high heat. Add the lemongrass, galangal, and kaffir lime leaves. Let the aromatic ingredients infuse the broth for about 5 minutes.
2. Add Chicken and Coconut Milk: Reduce the heat to medium and add the sliced chicken to the pot. Pour in the coconut milk, stirring gently to combine. Allow the soup to simmer for 10-15 minutes, or until the chicken is fully cooked and tender.
3. Incorporate Vegetables and Seasonings: Add the sliced mushrooms and bird’s eye chilies to the soup. Season with fish sauce, lime juice, and sugar. Stir well and let the soup simmer for an additional 5 minutes to allow the flavors to meld.
4. Taste and Adjust: Taste the soup and adjust the seasoning as needed, adding more salt, lime juice, or fish sauce to balance the flavors to your preference.
5. Serve: Remove the pot from heat, and stir in the chopped cilantro. Ladle the soup into bowls, ensuring each serving has a good mix of chicken, mushrooms, and broth. Serve hot, garnished with additional cilantro if desired.

Extra Tips:

When making Tom Kha Gai, it’s important to use fresh ingredients for the best flavor. If fresh galangal is unavailable, ginger can be used as a substitute, though it will slightly alter the traditional taste.

Adjust the number of chilies to control the heat level to your liking, and remember that the soup’s flavor develops as it sits, so it can be made ahead and gently reheated when ready to serve.

For a more substantial meal, consider serving the soup with steamed jasmine rice.