15 Smart Thai Meal Prep Recipes for Make-Ahead Bowls That Stay Tasty

Get ready to explore some fantastic Thai meal prep recipes that are perfect for make-ahead bowls. I’m so excited to share these with you. Think dishes like spicy Thai basil chicken and coconut curry shrimp that stay delicious all week long. Having tasty and nutritious meals ready whenever you need them is such a game-changer. Stick with me for some vibrant Thai flavors to spice up your meal prep routine!

Spicy Thai Basil Chicken Bowls

Spicy Thai Basil Chicken Bowls are a delicious and convenient way to bring the authentic flavors of Thailand into your home. This dish combines tender chicken pieces with fragrant Thai basil, spicy chilies, and a savory sauce, providing a perfect balance of spicy, sweet, and umami flavors. Ideal for meal prepping, these bowls are designed to be prepared in advance, making them a time-saving option for busy weekdays while still offering a satisfying and nutritious meal.

The key to achieving the authentic taste of this dish lies in using fresh ingredients, especially Thai basil, which has a unique flavor that sets it apart from other basil varieties. The spicy Thai basil chicken is typically served over jasmine rice, which helps to absorb the rich sauce and complements the dish perfectly.

Whether you’re a fan of spicy foods or just looking to try something new, these Spicy Thai Basil Chicken Bowls are sure to become a favorite in your meal prep rotation.

Ingredients (Serves 4-6):

• 1.5 pounds (about 700g) of boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 5 cloves garlic, minced
• 2-3 Thai bird chilies, finely chopped (adjust to taste)
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 tablespoon oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup fresh Thai basil leaves
• 4 cups cooked jasmine rice

Cooking Instructions:

1. Prepare the Ingredients: Begin by cutting the chicken thighs into bite-sized pieces. Mince the garlic and chop the Thai bird chilies. Slice the onion and red bell pepper. Rinse the Thai basil leaves and set all the ingredients aside.
2. Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and chopped chilies, stirring for about 30 seconds until fragrant. Add the chicken pieces to the skillet and cook until they’re browned and cooked through, about 5-7 minutes.
3. Add Vegetables: Add the sliced onion and red bell pepper to the skillet. Stir-fry the vegetables with the chicken for another 3-4 minutes until they’re tender-crisp.
4. Make the Sauce: In a small bowl, combine the oyster sauce, soy sauce, fish sauce, and sugar. Pour the sauce mixture over the chicken and vegetables in the skillet. Stir well to guarantee everything is coated evenly with the sauce.
5. Add Thai Basil: Turn off the heat and add the fresh Thai basil leaves to the skillet. Stir the basil into the hot chicken and vegetable mixture until the leaves are wilted and fragrant.
6. Serve: Serve the spicy Thai basil chicken over a bed of cooked jasmine rice. Make sure to distribute the chicken, vegetables, and sauce evenly among the bowls.

Extra Tips:

When making Spicy Thai Basil Chicken Bowls, it’s important to adjust the spice level according to your preference. If you prefer a milder dish, reduce the number of Thai bird chilies or remove the seeds before chopping.

Additionally, using a high-quality fish sauce and oyster sauce can greatly enhance the umami flavor of the dish. If Thai basil isn’t available, you can use holy basil as a substitute, although the flavor profile will be slightly different.

Finally, confirm the rice is freshly cooked or properly reheated to avoid a dry or clumpy texture when serving.

Coconut Curry Shrimp and Vegetables

Coconut Curry Shrimp and Vegetables is a delectable Thai-inspired dish that combines the rich, creamy flavors of coconut milk with the aromatic spices of curry. This dish is perfect for meal prepping as it retains its flavor and texture when reheated, making it an ideal choice for busy weeknight dinners or for enjoying throughout the week. The combination of succulent shrimp and a variety of colorful vegetables not only makes this dish visually appealing but also guarantees a balanced and nutritious meal.

The key to mastering Coconut Curry Shrimp and Vegetables lies in the quality of ingredients and the harmony of flavors. Fresh shrimp, vibrant vegetables, and authentic Thai curry paste are essential to achieving the dish’s signature taste. This meal isn’t only bursting with flavor but also packed with essential nutrients, providing a healthy and satisfying option for family dinners or meal prep. The recipe below serves 4-6 people, allowing for generous portions or leftovers to enjoy later.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Cooked jasmine rice (for serving)

Cooking Instructions:

1. Prepare the shrimp: Rinse the shrimp under cold water and pat them dry with a paper towel. Set them aside while you prepare the vegetables.
2. Sauté the vegetables: Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the sliced onion, red bell pepper, yellow bell pepper, and broccoli florets. Cook for about 5-7 minutes until the vegetables are tender but still crisp. Remove the vegetables from the pan and set them aside.
3. Cook the shrimp: In the same pan, add another tablespoon of vegetable oil. Add the shrimp and cook for about 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
4. Make the curry sauce: Reduce the heat to medium-low and add the minced garlic to the pan, cooking for 1 minute until fragrant. Stir in the red curry paste and cook for another minute. Pour in the coconut milk, stirring continuously to combine with the curry paste.
5. Season the curry: Add the fish sauce, brown sugar, and lime juice to the curry sauce. Stir well and let the sauce simmer for about 5 minutes to thicken slightly.
6. Combine all ingredients: Return the sautéed vegetables and cooked shrimp to the pan. Stir them into the curry sauce and let everything simmer together for an additional 5 minutes, allowing the flavors to meld.
7. Serve: Taste and adjust seasoning with salt if needed. Serve the Coconut Curry Shrimp and Vegetables hot over a bed of cooked jasmine rice. Garnish with freshly chopped cilantro before serving.

Extra Tips:

For the best results, use fresh ingredients whenever possible, particularly for the shrimp and vegetables. If you’re short on time, frozen shrimp can be used, but make sure they’re fully thawed and drained before cooking.

Feel free to adjust the level of spiciness by adding more or less curry paste to suit your preference. This dish can be stored in an airtight container in the refrigerator for up to 3 days, making it a great option for meal prep. When reheating, do so gently over low heat to avoid overcooking the shrimp.

Massaman Beef With Sweet Potatoes

Massaman Beef With Sweet Potatoes is a delightful Thai dish that combines the rich, aromatic flavors of massaman curry with tender beef and sweet potatoes. This dish is a perfect example of Thai cuisine’s balance of sweet, salty, and spicy flavors, and it’s particularly known for its creamy coconut base. Massaman curry is milder compared to other Thai curries, making it an excellent choice for those who prefer a less fiery dish. The addition of sweet potatoes not only enhances the dish’s nutritional value but also adds a subtle sweetness that complements the savory beef and spices.

Preparing Massaman Beef With Sweet Potatoes is a rewarding experience that fills your kitchen with the warm, inviting aromas of spices and coconut milk. This recipe is ideal for meal prep, as the flavors deepen over time, making for a delicious meal even a few days after cooking. Whether you’re serving it for a family dinner or storing it for the week ahead, this dish is sure to become a favorite. The following recipe serves 4-6 people, ensuring there’s plenty to go around or to save for later.

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound beef chuck, cut into 1-inch cubes
• 1 can (14 ounces) coconut milk
• 1/4 cup massaman curry paste
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 cups beef broth
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 onion, sliced
• 1/2 cup roasted peanuts
• 2 tablespoons lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Prepare the Beef: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the beef cubes and cook until browned on all sides. This should take about 5-7 minutes. Remove the beef and set it aside.
2. Cook the Curry Paste: In the same pot, add the massaman curry paste and cook it for 2 minutes until it becomes fragrant. Stir frequently to prevent burning.
3. Combine Ingredients: Return the beef to the pot and stir well to coat with the curry paste. Pour in the coconut milk, fish sauce, and brown sugar. Stir everything together until the sugar is dissolved.
4. Simmer: Add the beef broth, sweet potatoes, and onion to the pot. Stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef and sweet potatoes are tender.
5. Finish and Serve: Stir in the roasted peanuts and lime juice. Season with salt to taste. If the curry is too thick, you can add a bit more beef broth or water until you reach your desired consistency. Serve hot, garnished with fresh cilantro.

Extra Tips:

When making Massaman Beef With Sweet Potatoes, it’s important to use a good quality massaman curry paste, as it greatly influences the dish’s flavor. If you prefer a thicker sauce, let the curry simmer uncovered for the last 15 minutes to allow some of the liquid to evaporate.

Additionally, this dish can be made in a slow cooker; just brown the beef and cook the curry paste on the stove first, then transfer everything to the slow cooker and cook on low for 6-8 hours. The flavors will develop even more, making your meal prep even more rewarding.

Lemongrass Tofu With Jasmine Rice

Lemongrass Tofu With Jasmine Rice is a delightful Thai-inspired dish that exemplifies the perfect balance of flavors and textures. The aromatic lemongrass infuses the tofu with a zesty and fresh taste, while the jasmine rice provides a fragrant and soothing base. This meal isn’t only delicious but also vegan-friendly, making it a versatile option for different dietary preferences.

Whether you’re an experienced chef or a home cook looking to explore Thai cuisine, this dish offers a straightforward yet rewarding culinary experience. The recipe involves marinating tofu in a blend of lemongrass and other aromatic ingredients, then pan-frying it to a golden crisp. The jasmine rice, with its naturally sweet and floral aroma, complements the tangy and savory tofu perfectly.

This recipe is designed to serve 4-6 people, making it ideal for family dinners or meal prep for the week. With the right preparation, you can have a wholesome and flavorful Thai meal ready to enjoy in no time.

Ingredients for 4-6 servings:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 4 stalks of lemongrass, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tablespoon lime juice
• 2 tablespoons brown sugar
• 2 cups jasmine rice
• 4 cups water
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water, and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is cooked and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
2. Marinate the Tofu: In a mixing bowl, combine soy sauce, chopped lemongrass, garlic, ginger, lime juice, and brown sugar. Mix well. Add the tofu cubes to the marinade, gently tossing to coat evenly. Let it marinate for at least 20 minutes to absorb the flavors.
3. Cook the Tofu: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Once hot, add the marinated tofu cubes in a single layer. Cook for 5-7 minutes on each side, or until the tofu is golden brown and crispy. Remove from the skillet and set aside.
4. Combine and Serve: Divide the cooked jasmine rice among serving plates. Top with the crispy lemongrass tofu, garnishing with fresh cilantro. Serve immediately with lime wedges on the side for extra zest.

Extra Tips: To guarantee your tofu achieves a crispy texture, make sure to press out as much moisture as possible before marinating. If you prefer a spicier kick, consider adding sliced chili peppers or a dash of chili paste to the marinade.

Additionally, if you find fresh lemongrass difficult to source, you can use lemongrass paste as a substitute, which is available in most grocery stores. Finally, for a gluten-free version, make sure to use tamari instead of soy sauce. Enjoy your homemade Thai culinary adventure!

Thai Green Curry Chicken Meal Prep

If you’re looking to spice up your meal prep routine with a delightful and aromatic twist, Thai Green Curry Chicken is an excellent choice. This dish not only offers the vibrant flavors of Thai cuisine but also provides a balanced meal rich in protein and vegetables. Perfect for lunch or dinner, this meal can be easily prepared in advance and stored for busy weekdays, ensuring you have a delicious and satisfying meal ready to go.

The beauty of Thai Green Curry Chicken lies in its creamy coconut base, infused with the heat of green chilies and the freshness of lemongrass and kaffir lime leaves. It’s a harmonious blend of spicy, sweet, and savory flavors that can be adjusted to your preference. This recipe makes enough to serve 4-6 people, making it ideal for meal prepping or feeding the whole family. Prepare to set off on a culinary journey that will transport your taste buds to the streets of Thailand.

Ingredients (Serves 4-6):

• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tablespoons Thai green curry paste
• 2 cups coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 red bell pepper, sliced
• 1 cup baby corn, halved
• 1 cup Thai basil leaves
• 2 kaffir lime leaves, torn
• Juice of 1 lime
• Cooked jasmine rice, for serving

Cooking Instructions:

1. Prepare the Chicken: In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Cook the Curry Paste: In the same pot, add the Thai green curry paste. Stir it constantly for about 2 minutes until it becomes fragrant, which helps release its full flavor potential.
3. Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
4. Season the Curry: Stir in the fish sauce and brown sugar, ensuring they’re well incorporated. This step balances the spicy and savory elements of the dish.
5. Simmer the Vegetables: Add the green beans, red bell pepper, and baby corn to the pot. Allow the vegetables to simmer in the curry sauce for about 5 minutes until they start to soften.
6. Return the Chicken: Add the chicken back into the pot, along with the kaffir lime leaves. Simmer for an additional 10 minutes, allowing the flavors to meld together.
7. Finish with Lime and Basil: Remove the pot from the heat and stir in the lime juice and Thai basil leaves. These ingredients add a fresh, aromatic finish to the curry.
8. Serve: Serve the Thai Green Curry Chicken over a bed of cooked jasmine rice. Make sure to spoon plenty of the sauce over the chicken and rice for full flavor.

Extra Tips:

• Adjust the spiciness of the curry by adding more or less green curry paste according to your heat tolerance.
• For a vegetarian version, substitute the chicken with tofu or a medley of your favorite vegetables.
• For added depth of flavor, you can also include sliced lemongrass stalks or ginger in the curry.
• This dish can be stored in airtight containers in the refrigerator for up to four days, making it perfect for meal prep. Simply reheat in the microwave or on the stovetop before serving.

Pad Thai Noodle Bowls With Peanut Sauce

Pad Thai Noodle Bowls With Peanut Sauce is a delightful and flavorful dish that’s perfect for meal prepping. This popular Thai dish combines the savory, sweet, and tangy flavors of traditional Pad Thai with a rich and creamy peanut sauce. It’s a versatile meal that can be customized with your choice of protein and vegetables, making it a great option for both vegetarians and meat lovers alike.

The noodles are tossed with a symphony of flavors and garnished with fresh herbs and crunchy peanuts, guaranteeing each bite is a burst of taste and texture. This dish is ideal for those who love to prepare meals in advance as it holds up well in the refrigerator for a few days.

The key to a successful Pad Thai Noodle Bowl is balancing the flavors in the peanut sauce and making sure the noodles are perfectly cooked. The following recipe will guide you through creating a delicious Pad Thai Noodle Bowl with Peanut Sauce for 4-6 people, offering a restaurant-quality meal in the comfort of your own home.

Ingredients (Serving Size: 4-6 people):

• 16 oz rice noodles
• 2 tablespoons vegetable oil
• 1 pound chicken breast or tofu, cubed
• 2 cups bean sprouts
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 4 green onions, sliced
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts
• 2 eggs
• 1 lime, cut into wedges

For the Peanut Sauce:

• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 2 teaspoons chili garlic sauce
• 1/4 cup water

Cooking Instructions:

1. Prepare the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and set aside. Toss the noodles with a bit of vegetable oil to prevent sticking.
2. Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, brown sugar, chili garlic sauce, and water until smooth. Adjust the seasoning to taste and set aside.
3. Cook the Protein: In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed chicken or tofu and cook until fully cooked and golden brown, about 5-7 minutes. Remove from the skillet and set aside.
4. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the shredded carrots, red bell pepper, and half of the green onions. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
5. Scramble the Eggs: Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble them until fully cooked, then mix them with the vegetables.
6. Combine the Ingredients: Add the cooked noodles, bean sprouts, and cooked chicken or tofu to the skillet. Pour the peanut sauce over the top and toss everything together until well combined and heated through.
7. Garnish and Serve: Divide the noodle mixture into bowls. Garnish with chopped cilantro, peanuts, the remaining green onions, and lime wedges. Serve immediately.

Extra Tips:

When preparing Pad Thai Noodle Bowls With Peanut Sauce, make sure that the rice noodles aren’t overcooked, as they can become mushy when combined with the sauce.

If you prefer a spicier dish, increase the amount of chili garlic sauce in the peanut sauce or add fresh chili slices as a garnish. To make this dish vegan, use tofu or tempeh as your protein source and omit the eggs.

This meal is excellent for meal prepping, as it can be stored in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if necessary to loosen the sauce.

Red Curry Lentil Soup

Red Curry Lentil Soup is a delicious, hearty dish that combines the bold flavors of Thai cuisine with the comforting essence of a warm soup. This dish is perfect for meal prep, as it can easily be made in large batches and stored for the week.

The creamy texture of the lentils, combined with the rich, spicy notes of red curry paste, creates a satisfying meal that’s both nutritious and full of flavor. It’s an ideal option for those looking to enjoy a healthy, plant-based meal that doesn’t compromise on taste.

This recipe serves 4-6 people, making it perfect for a family dinner or for preparing lunches for the week. The combination of protein-rich lentils, aromatic spices, and creamy coconut milk guarantees that this dish is both filling and flavorful.

Whether you’re a seasoned cook or a beginner, this Red Curry Lentil Soup is simple to prepare and can be easily adapted to suit your taste preferences. With a few staple ingredients and a little bit of time, you can create a delicious Thai-inspired soup that everyone will love.

Ingredients (Serves 4-6):

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Aromatics: In a large pot over medium heat, add 1 tablespoon of coconut oil. Once melted, add the diced onion and sauté for about 5 minutes until the onion becomes translucent.

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

2. Incorporate the Curry Paste: Add the red curry paste to the pot, stirring continuously for about 1 minute to allow the flavors to meld and the paste to become aromatic.

3. Add Lentils and Liquid: Pour in the rinsed red lentils, coconut milk, and vegetable broth. Stir well to combine all the ingredients and ascertain the lentils are evenly distributed in the liquid.

4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes.

Stir occasionally, until the lentils are tender and the soup thickens to your desired consistency.

5. Season to Taste: Stir in the soy sauce, lime juice, and sugar. Taste the soup and add salt and pepper as needed.

Adjust the lime juice and sugar to balance the flavors according to your preference.

6. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

For additional depth of flavor, consider adding a teaspoon of fish sauce if you’re not maintaining a vegetarian or vegan diet.

If you prefer more heat, increase the amount of red curry paste or add a pinch of red pepper flakes. To make the soup heartier, you can include diced sweet potatoes or carrots during the simmering process.

This soup also freezes well, making it ideal for meal prep. Simply divide it into individual portions, let it cool, and store in airtight containers in the freezer for up to three months.

Thai Cashew Chicken Stir-Fry

Experience the delightful flavors of Thailand with this Thai Cashew Chicken Stir-Fry. This dish combines tender chicken, crunchy cashews, and a selection of colorful vegetables, all enrobed in a savory, slightly sweet sauce.

It’s a perfect balance of textures and flavors that will transport your taste buds straight to the bustling streets of Thailand. This recipe isn’t only delicious but also quick and easy to prepare, making it a great option for a weekday dinner or meal prep for the week.

The dish is best served hot over steamed jasmine rice, allowing the rich sauce to seep into the grains, enhancing the overall flavor profile. Cashew chicken stir-fry is a crowd-pleaser that suits all ages and can be adjusted for spiciness by varying the amount of chili used.

This recipe makes enough to serve 4-6 people, ensuring you have enough to go around or even some leftovers for later in the week.

Ingredients (Serves 4-6):

• 1.5 pounds boneless, skinless chicken breast, cut into bite-sized pieces
• 1 cup unsalted cashews
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon chili paste (adjust to taste)
• 1/4 cup chicken broth
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• 3 green onions, chopped
• Steamed jasmine rice, for serving

Cooking Instructions:

1. Prepare the Chicken: Start by cutting the chicken breasts into bite-sized pieces. This helps them cook evenly and quickly.
2. Toast the Cashews: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the cashews and toast them until they’re golden brown. Remove the cashews from the wok and set them aside.
3. Cook the Chicken: In the same wok, add the remaining tablespoon of vegetable oil. Increase the heat to medium-high and add the chicken pieces. Stir-fry until the chicken is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set it aside with the cashews.
4. Stir-Fry Vegetables: Add the sliced onion, red bell pepper, and green bell pepper to the wok. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp. Add the minced garlic and stir-fry for an additional minute until fragrant.
5. Make the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, brown sugar, chili paste, and chicken broth. Pour this mixture into the wok with the vegetables.
6. Combine Ingredients: Return the chicken and cashews to the wok with the vegetables and sauce. Stir everything together until well combined.
7. Thicken the Sauce: Add the cornstarch mixture to the wok and stir continuously until the sauce thickens, about 1-2 minutes.
8. Finish with Green Onions: Stir in the chopped green onions and remove the wok from the heat.
9. Serve: Serve the cashew chicken stir-fry hot over steamed jasmine rice.

Extra Tips:

For a more authentic taste, consider using Thai soy sauce and Thai fish sauce, which have distinct flavors that elevate the dish.

If you prefer more heat, you can add extra chili paste or fresh chilies. To save time during a busy week, you can pre-toast the cashews and pre-cut the chicken and vegetables, storing them separately in the refrigerator until you’re ready to cook.

This stir-fry also freezes well, so it can be a great meal prep option for future lunches or dinners.

Green Papaya Salad With Grilled Shrimp

Green Papaya Salad, or Som Tam, is a vibrant and invigorating dish that perfectly encapsulates the flavors of Thai cuisine. It’s typically made with unripe papaya, which adds a delightful crunch, combined with a zesty lime dressing that balances sweet, salty, and spicy elements.

When paired with grilled shrimp, this salad transforms into a satisfying meal that tantalizes the taste buds while being light and healthy. The smoky flavor of the shrimp complements the fresh ingredients in the salad, creating a harmonious dish that can be enjoyed as a main course or as a side.

This recipe for Green Papaya Salad with Grilled Shrimp is perfect for meal prep, as it can be made in advance and stored for later consumption. The salad keeps well in the refrigerator, allowing the flavors to meld together beautifully. This makes it an excellent option for those who want to enjoy a quick and nutritious meal any time of the week.

With a serving size of 4-6 people, this dish is ideal for family gatherings or when hosting friends.

Ingredients:

• 1 large green papaya, peeled and julienned
• 2 medium carrots, peeled and julienned
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 4-6 Thai bird’s eye chilies, thinly sliced
• 1/4 cup roasted peanuts, roughly chopped
• 1/4 cup fresh lime juice
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro and basil leaves for garnish

Cooking Instructions:

1. Prepare the Papaya and Carrot: Start by peeling the green papaya and carrots, then julienne them into thin strips. Place them in a large mixing bowl.
2. Make the Dressing: In a small bowl, combine the minced garlic, sliced chilies, fresh lime juice, fish sauce, and palm sugar. Stir until the sugar is completely dissolved. Adjust the seasoning as needed, balancing the salty, sweet, and spicy flavors.
3. Mix the Salad: Pour the prepared dressing over the julienned papaya and carrots. Add the halved cherry tomatoes and chopped roasted peanuts. Toss everything together until well combined. Set aside to allow the flavors to meld.
4. Prepare the Shrimp: Preheat the grill to medium-high heat. In a separate bowl, toss the shrimp with olive oil, salt, and pepper until they’re evenly coated.
5. Grill the Shrimp: Place the shrimp on the grill and cook for 2-3 minutes on each side until they’re pink and opaque. Remove them from the grill and let them cool slightly.
6. Assemble the Dish: Arrange the papaya salad on a serving platter or individual plates. Top with the grilled shrimp and garnish with fresh cilantro and basil leaves.

Extra Tips:

For an extra kick, consider adding more chilies or incorporating a pinch of chili powder into the dressing. If you prefer a milder salad, reduce the number of chilies or remove the seeds before slicing.

When choosing shrimp, opt for fresh or high-quality frozen shrimp to guarantee the best flavor and texture. Additionally, you can customize the salad by adding other vegetables such as green beans or cucumber for extra crunch.

For those with dietary restrictions, substitute the fish sauce with soy sauce or tamari to make the dish vegetarian or vegan-friendly.

Pineapple Fried Rice With Cashews

Pineapple Fried Rice with Cashews is a delightful and flavorful Thai dish that combines the sweetness of pineapple with the crunchy texture of cashews. This dish is perfect for any occasion, offering a vibrant blend of ingredients that create a harmonious balance of flavors and textures. The use of jasmine rice as the base provides a fragrant and fluffy foundation that complements the tropical notes of the pineapple and the nutty richness of the cashews.

Whether you’re looking to prepare a comforting weeknight meal or impress guests at a dinner party, this dish is sure to satisfy.

The beauty of Pineapple Fried Rice with Cashews lies in its versatility and ease of preparation. With a few simple steps, you can create a restaurant-quality dish right in your own kitchen. The combination of fresh vegetables, aromatic spices, and savory sauces makes this fried rice a wonderful vegetarian option, though you can easily add your choice of protein if desired.

Serve this dish as a main course or a side dish, and enjoy the burst of flavors in every bite.

Ingredients (Serves 4-6):

• 3 cups cooked jasmine rice (preferably day-old)
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pineapple chunks, fresh or canned (drained)
• 1 red bell pepper, diced
• 1 cup frozen peas and carrots, thawed
• 3 tablespoons soy sauce
• 1 tablespoon curry powder
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 1/2 cup unsalted roasted cashews
• 3 green onions, sliced
• 2 tablespoons fresh cilantro, chopped
• Lime wedges, for serving (optional)

Cooking Instructions:

1. Prepare the Rice: If you haven’t done so already, cook the jasmine rice ahead of time. It’s best to use day-old rice as it absorbs the flavors better and maintains a firmer texture.
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 chopped onion and sauté until translucent, about 2-3 minutes.
3. Add Garlic and Pineapple: Stir in the minced garlic and pineapple chunks. Cook for another 2 minutes, allowing the pineapple to caramelize slightly.
4. Incorporate Vegetables: Add the red bell pepper and the thawed peas and carrots to the wok. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
5. Flavor the Rice: Add the cooked jasmine rice to the wok. Pour in the soy sauce, curry powder, sugar, and white pepper. Stir well to combine all the ingredients, ensuring the rice is evenly coated.
6. Add Cashews and Garnish: Toss in the roasted cashews and stir to evenly distribute them throughout the rice. Finally, add the sliced green onions and chopped cilantro, mixing them in just before serving.
7. Serve: Transfer the fried rice to a serving platter or dish. Serve with lime wedges on the side if desired, to add a fresh citrusy kick.

Extra Tips:

When making Pineapple Fried Rice with Cashews, using day-old rice is key to achieving the best texture. Freshly cooked rice tends to be too moist and can become mushy when stir-fried. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes to help dry it out.

Additionally, feel free to experiment with adding proteins like shrimp, chicken, or tofu for extra heartiness. Adjust the seasoning to taste, and don’t hesitate to add a sprinkle of chili flakes if you prefer a spicier version.

Thai Chili Basil Pork Bowls

Thai Chili Basil Pork Bowls are a delightful and flavorful dish that brings the authentic taste of Thailand to your kitchen. This recipe is perfect for meal prep, allowing you to enjoy a delicious, home-cooked Thai meal throughout the week. The combination of spicy chili, aromatic basil, and savory pork creates a harmonious blend of flavors that will satisfy your taste buds. This dish can be served over steamed jasmine rice or rice noodles, making it a hearty and filling meal.

The key to this recipe is its simplicity and the use of fresh ingredients to bring out the vibrant flavors typical of Thai cuisine. It’s a quick dish to prepare, making it ideal for busy weeknights or for those who love to meal prep. Each component adds a unique layer to the dish, from the heat of the chili to the freshness of the basil and the umami of the pork. Follow the instructions below to create a delicious Thai meal that will transport you to the bustling streets of Bangkok.

Ingredients (Serves 4-6):

• 1 1/2 pounds ground pork
• 1 tablespoon vegetable oil
• 6 cloves garlic, minced
• 2-3 Thai chilies, sliced
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1/4 cup fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 cup fresh Thai basil leaves
• 4 cups cooked jasmine rice
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and preparing all ingredients. Slice the Thai chilies, onion, and red bell pepper. Mince the garlic and set aside. This mise en place will make cooking more efficient.
2. Cook the Pork: Heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and sliced chilies, stirring until fragrant, about 1 minute. Add the ground pork and cook until it’s browned and cooked through, breaking it up with a wooden spoon, about 5-7 minutes.
3. Add Vegetables: Stir in the sliced onion and red bell pepper. Cook for another 3-4 minutes, or until the vegetables are tender yet still crisp.
4. Season the Dish: Pour in the fish sauce, soy sauce, oyster sauce, and sugar. Stir well to combine all the ingredients and coat the pork evenly. Allow the mixture to simmer for another 2-3 minutes to let the flavors meld together.
5. Incorporate Basil: Add the fresh Thai basil leaves to the pan, stirring until they’re wilted and well-incorporated into the dish. This should take about 1-2 minutes.
6. Serve: Divide the cooked jasmine rice into bowls and top with the chili basil pork mixture. Garnish with lime wedges for an extra burst of flavor.

Extra Tips:

When making Thai Chili Basil Pork Bowls, using fresh Thai basil is essential for authentic flavor. If you can’t find Thai basil, you may substitute with regular basil, but note that the flavor will be slightly different.

Adjust the number of chilies based on your heat preference; for a milder dish, remove the seeds or use fewer chilies. If you prefer a leaner option, ground chicken or turkey can be used in place of pork.

Finally, make sure not to overcook the vegetables to maintain their color and crunch, which adds texture to the dish. Enjoy your flavorful Thai meal!

Peanut Butter Chicken With Broccoli

Peanut Butter Chicken with Broccoli is a delightful Thai-inspired dish that combines the creamy richness of peanut butter with the freshness of broccoli, creating a meal that’s both satisfying and nutritious. This dish is perfect for meal prepping as it retains its flavors and textures well, making it an ideal choice for those busy weekdays when you need a quick and delicious meal on the go.

The savory sauce, infused with a hint of sweetness and spice, perfectly coats tender pieces of chicken and crisp broccoli, creating a harmonious balance of flavors that will surely become a staple in your meal prep routine.

This recipe is designed to serve 4-6 people, making it perfect for family dinners or multiple meal prep servings. The ingredients are simple and easy to find, guaranteeing you can whip up this dish without any hassle.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and easy to follow, allowing you to enjoy the delightful taste of Thai cuisine in the comfort of your home.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 tablespoon vegetable oil
• 1 cup unsweetened coconut milk
• 1/2 cup natural peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 tablespoon red curry paste
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Chopped cilantro for garnish
• Crushed peanuts 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 and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. Cook the Broccoli: In the same skillet, add the broccoli florets. Stir-fry for about 3-4 minutes until they become tender yet crisp. Remove the broccoli from the skillet and set aside with the chicken.
3. Make the Sauce: Lower the heat to medium and add the garlic and ginger to the skillet, sautéing for about 1 minute until fragrant. Stir in the coconut milk, peanut butter, soy sauce, lime juice, honey, and red curry paste. Mix well until the sauce is smooth and starts to simmer.
4. Combine Ingredients: Return the chicken and broccoli to the skillet with the sauce. Stir well to confirm everything is evenly coated with the sauce. Let it simmer for another 2-3 minutes to allow the flavors to meld together.
5. Serve: Once everything is heated through, remove the skillet from the heat. Garnish with chopped cilantro and crushed peanuts before serving. Enjoy your Peanut Butter Chicken with Broccoli with steamed rice or noodles.

Extra Tips:

To guarantee your Peanut Butter Chicken with Broccoli maintains its best flavor and texture, consider blanching the broccoli before stir-frying. This helps retain its vibrant color and crunch.

Additionally, if you prefer a spicier dish, feel free to add more red curry paste or a dash of chili flakes to the sauce. For meal prep, store the dish in airtight containers in the refrigerator for up to 4 days, and reheat gently in the microwave or on the stovetop to preserve the creamy consistency of the sauce.

Tom Yum Soup With Mushrooms and Tofu

Tom Yum Soup With Mushrooms and Tofu is a delightful and aromatic Thai dish that combines the rich flavors of lemongrass, kaffir lime leaves, and galangal with the earthiness of mushrooms and the protein-packed goodness of tofu.

This soup is a staple in Thai cuisine, known for its harmonious balance of spicy, sour, and savory notes. It’s a fantastic choice for meal prep, as it can be easily stored and reheated, making it a convenient and delicious option for busy weekdays.

This vegan-friendly version of Tom Yum Soup is both nourishing and satisfying, perfect for those looking to enjoy a lighter meal without sacrificing taste. The mushrooms add a hearty texture, while the tofu soaks up the flavorful broth, ensuring every bite is infused with the essence of this classic Thai soup.

Ideal for serving 4-6 people, this recipe is a great way to bring the taste of Thailand into your home kitchen.

Ingredients (Serves 4-6):

• 8 cups vegetable broth
• 2 stalks lemongrass, trimmed and smashed
• 4 slices galangal
• 3 kaffir lime leaves, torn into pieces
• 2 tablespoons Thai red curry paste
• 200g (7 oz) mushrooms, sliced (button or shiitake)
• 300g (10 oz) firm tofu, cut into cubes
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 2-3 bird’s eye chilies, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Salt to taste
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Broth: In a large pot, bring the vegetable broth to a gentle boil. Add the lemongrass, galangal, and kaffir lime leaves. Let these ingredients simmer for about 5 minutes to infuse the broth with their fragrant aromas.
2. Add Curry Paste: Stir in the Thai red curry paste until it’s fully dissolved into the broth. This will give the soup its vibrant color and spicy undertone.
3. Cook the Mushrooms and Tofu: Add the sliced mushrooms and tofu cubes to the pot. Allow them to cook for about 5-7 minutes, or until the mushrooms are tender and the tofu has absorbed some of the flavors.
4. Season the Soup: Stir in the soy sauce, lime juice, and sugar. Adjust the seasoning by adding salt to taste. The soup should have a balanced flavor profile that’s both tangy and savory.
5. Add the Final Ingredients: Toss in the sliced bird’s eye chilies and cherry tomatoes. Let them cook for an additional 2-3 minutes, just enough for the tomatoes to soften slightly.
6. Garnish and Serve: Remove the pot from the heat and sprinkle the chopped cilantro over the soup. Serve hot with lime wedges on the side for an extra zesty kick.

Extra Tips:

For an even deeper flavor, consider preparing the broth a day in advance and letting it sit overnight to allow the spices to meld.

When slicing the bird’s eye chilies, be aware of their heat level and adjust the quantity according to your preference for spiciness. If you prefer a richer broth, you can add a splash of coconut milk toward the end of cooking.

Finally, remember that the tofu will absorb flavors over time, so this soup often tastes even better the next day!

Thai Yellow Curry With Mixed Vegetables

Thai Yellow Curry With Mixed Vegetables is a delicious and vibrant dish that perfectly captures the essence of Thai cuisine. This meal combines a creamy, spiced yellow curry sauce with a medley of fresh vegetables, bringing together a harmony of flavors and textures. The mild heat and rich aromatic spices make this curry a family-friendly option, while its colorful presentation adds a touch of elegance to any dining table.

Perfect for meal prep, this dish retains its flavors well, making it an ideal choice for those who wish to enjoy a taste of Thailand throughout the week. This curry isn’t only flavorful but also highly nutritious, with the vegetables providing a range of vitamins, minerals, and antioxidants. The use of coconut milk in the curry sauce gives it a luscious, creamy consistency, balancing the spices and enhancing the dish’s overall richness.

Whether you’re new to Thai cooking or a seasoned pro, this Thai Yellow Curry With Mixed Vegetables is a delightful way to explore the tastes of Thailand. Prepare this recipe in advance for your lunches or dinners, ensuring you have a quick, easy, and tasty meal ready whenever you need it.

Ingredients (Serves 4-6):

• 2 tablespoons vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons Thai yellow curry paste
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional)
• 1 tablespoon brown sugar
• 2 carrots, sliced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 cup baby corn, halved
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Lime wedges for serving
• Cooked jasmine rice, for serving

Instructions:

1. Prepare the Ingredients: Begin by washing and slicing all the vegetables as indicated. Keep them aside in separate bowls for easy access during cooking.
2. Sauté Aromatics: In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and ginger, cooking for another minute until fragrant.
3. Cook the Curry Paste: Add the Thai yellow curry paste to the skillet, stirring continuously for 1-2 minutes. This will help release the flavors and aromas of the spices.
4. Add Liquids: Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
5. Season the Curry: Add the soy sauce, fish sauce (if using), and brown sugar. Stir to mix everything together and let it simmer for about 5 minutes.
6. Cook the Vegetables: Add the sliced carrots and bell pepper to the curry sauce. Simmer for about 5 minutes before adding the zucchini, broccoli, snap peas, and baby corn. Cook for an additional 5-7 minutes or until the vegetables are tender but still crisp.
7. Adjust Seasoning: Taste the curry and season with salt and pepper as needed. If you prefer a bit more sweetness or saltiness, adjust the brown sugar and soy sauce accordingly.
8. Serve: Serve the curry hot, garnished with fresh basil leaves. Provide lime wedges on the side for squeezing over the curry. Enjoy it with a serving of cooked jasmine rice.

Extra Tips:

For a more protein-rich version, consider adding tofu or chicken to the curry. If using tofu, cube and fry it separately before adding it to the curry to maintain its texture. For chicken, slice it thinly and cook it in the skillet after sautéing the onions, then proceed with the recipe as written.

Also, feel free to experiment with other vegetables based on your preference or seasonal availability. Thai curry paste can vary in spiciness, so adjust the amount according to your heat tolerance.

Sweet and Spicy Thai Meatballs

Sweet and Spicy Thai Meatballs are a delightful fusion of flavors that perfectly balance sweet and spicy notes with the savory taste of tender meatballs. This dish is ideal for meal prepping as it can be easily stored and reheated, making it a convenient option for busy weekdays.

These meatballs are infused with classic Thai flavors such as garlic, ginger, and lemongrass, and are coated in a sticky, sweet chili sauce that will leave your taste buds craving more. Perfect for serving at a family dinner or as a tasty appetizer at gatherings, Sweet and Spicy Thai Meatballs are sure to please any crowd.

The combination of ground meat, aromatic spices, and a zesty sauce creates a mouthwatering experience. This recipe will guide you through creating these delectable meatballs, ensuring that you have a delicious meal ready for 4-6 people.

Ingredients:

• 1 pound ground pork or chicken
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 stalk lemongrass, finely chopped
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 egg, beaten
• 1/4 cup breadcrumbs
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• 1/2 cup sweet chili sauce
• 1 tablespoon sriracha (adjust for spice preference)
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• Chopped scallions and sesame seeds for garnish

Cooking Instructions:

1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground pork or chicken with minced garlic, grated ginger, chopped lemongrass, fish sauce, soy sauce, sugar, beaten egg, breadcrumbs, and cilantro. Season with salt and pepper. Mix until all ingredients are thoroughly combined.
2. Form the Meatballs: Using your hands, shape the mixture into small, evenly-sized meatballs, approximately 1 inch in diameter. Place them on a tray or plate.
3. Cook the Meatballs: Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches. Cook them for about 6-8 minutes, turning occasionally until they’re golden brown on all sides and cooked through. Remove the meatballs from the skillet and set them aside on a paper towel-lined plate to drain any excess oil.
4. Prepare the Sauce: In the same skillet, reduce the heat to low and add the sweet chili sauce, sriracha, and lime juice. Stir well to combine, scraping up any browned bits from the bottom of the skillet for extra flavor.
5. Coat the Meatballs: Return the cooked meatballs to the skillet with the sauce. Toss them gently until they’re fully coated in the sauce and heated through, about 2-3 minutes.
6. Serve and Garnish: Transfer the meatballs to a serving dish, and sprinkle with chopped scallions and sesame seeds for garnish. Serve hot as an appetizer or over steamed rice for a complete meal.

Extra Tips: To make the meatballs more uniform in size, you can use a small ice cream scoop or spoon to portion out the mixture before rolling them into balls. If you’re not a fan of pork or chicken, you can substitute with ground turkey for a leaner option.

These meatballs can be frozen after cooking and reheated in the oven or microwave, making them an excellent meal prep option. Adjust the sriracha amount based on your heat preference, and feel free to add more lime juice for extra tanginess.