Thaï recipes - 41 recipes
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Top rated Thaï recipes
Thai Green Beef Curry with Eggplant

By Laurapackham
1. Put vegetable oil into a wok, add the green curry paste, cook over a low heat until the aroma develops
- 3 tbsp vegetable oil
- 3 tbsp green curry paste
- 2 cups coconut milk
- 300g of minced beef
- 100g eggplant
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1/2 cup basil leaves
- 2 chopped red peppers
Duck Curry

By amylw1
lovely duck curry for a cold night
- 1 duck
- thai spice mix
- 1/2 tin coconut milk
- 320ml double cream
- rice
Thai Green Chicken Curry (Gaeng Khiao Wan Gai)

By food247
Gaeng Khiao Wan Gai or to give it an English name, Green Curry with Chicken, is one of the most popular dishes in T...
- 500g skinless, boneless chicken (in bite sized pieces)
- 1 tablespoon Vegetable oil
- 2 tablespoons Green curry paste
- 1 tablespoon Palm sugar
- 1-2 stalks Thai Lemongrass
- 6-8 Fresh Kaffir lime leaves, torn into pieces
- 200g Thai Eggplant
- 400ml (1 can) Coconut milk
- 2 tablespoon of Thai fish sauce
- Small handful of Thai Coriander, roughly chopped
- Thai Basil and Thai Red Chillies (optional)
Thai Red Rubies in Coconut Milk - Tab Tim Grob

By food247
It’s a simple concoction of red jellies floating in a pool of sweet, cold coconut milk
- 1 cup water chestnut pieces (see below)
- 20 drops red food coloring
- 2 tablespoons water
- 1 cup tapioca flour
- 1/2 cup water
- 1/2 cup sugar
- 1 cup coconut milk
- shaved ice
Thai Prawn Cakes (Thod Man Kung)

By food247
500g shelled raw prawns 6 cloves Thai garlic 4 kaffir lime leaves 2 bird eye chillies 2 spring onions 2 tbsp u
- 500g shelled raw prawns
- 6 cloves Thai garlic
- 4 kaffir lime leaves
- 2 bird eye chillies
- 2 spring onions
- 2 tbsp uncooked rice
- 2 tsp salt
- ½ litre sunflower oil
- 2 tbsp cornflour
Thai Fried Rice | Khao Pad | ข้าวผัด

By food247
Thai fried rice is usually served with slices of lime and a dipping sauce called nam pla prik so that you can adjus...
- 2 cups cooked jasmine rice, left out for a few hours
- 1/2 of a small onion, chopped
- 4 green onions, chopped
- 2-3 cloves garlic, chopped
- 2 eggs
- 1 tablespoon fish sauce
- 1 tablespoon thin soy sauce
- Juice from half a lime
- Dash of ground white pepper
Thai Coconut Custard Dessert (Khanom Krok) ขนมครก

By food247
khanom krok are little half moon shaped cups made of a thin, crispy outer layer with a super soft inner coconut lay...
- Outer Layer Ingredients:
- 1/2 cup rice flour
- 1/2 cup coconut milk
- 2 Tablespoons cooked jasmine rice
- 1/4 cup finely grated unsweetened coconut
- 8 Tablespoons club soda
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- Inner Layer Ingredients:
- 1 cup coconut cream
- 4 Tablespoons sugar
- 2 Tablespoons rice flour
- 1/4 teaspoon salt
- green onion, corn, taro, or pumpkin for toppings
Thai Ginger Lemonade, น้ำมะนาว-ขิง

By food247
This ginger lemonade is excellent on its own, and goes well with a variety of Thai dishes
- 1/2 cup ginger, sliced
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup lemon juice
- 3/4 cup water
- a few sprigs of lemon basil
Thai Red Curry

By pedro.smith1@hotmail.com
Cook the rice according to packet instructions
- 8oz/225g rice
- 9oz/250g tofu
- oil
- 1 tbsp Thai red curry paste
- 150g shallots/red onion
- 1 garlic clove
- 1 aubergine
- 1 courgette
- 100g green beans
- 100g mange tout
- ½ pint/300ml coconut milk
- juice of 1 lime or lemon
Thai Chicken Coconut Curry

By theboycancook, The Boy Can Cook
I love Thai flavours. The smells and the spices are wonderful, and they mean when you make one at home it's a great...
- For the paste:
- 2-4 medium chillies (depending on how hot you want your curry)
- 4 spring onions
- 2 sticks of lemongrass
- Small piece of ginger (about the size of your thumb)
- Juice and zest of 1 lime
- 2 tbsp fish sauce
- Good bunch of coriander
- 1 tbsp brown sugar
- 1 tsp cumin seeds
- 1 clove garlic
- For the curry:
- 800g chicken breast, diced
- 175g baby corn
- 175g sugar-snap peas (or mangetout)
- Juice of 1 lime
- 600ml coconut milk
- 400ml chicken stock
- 4 kaffir lime leaves (optional)
Similar Thaï recipe collections
More Thaï recipes
-
Thai Massaman Fish Curry
- 2 fillets white fish
- 100g prawns
- 1-2 medium potatoes, diced
- 400ml coconut milk
- Half red pepper, sliced
- 1 medium tomato, sliced
- 1 tbsp sesame oil
- 1 small onion, sliced
- 1 thumb sized piece of ginger, grated
- 4 cloves garlic, crushed
- 1 red chilli, sliced
- 150ml fish stock
- 1 stalk lemongrass, grated
- 3 bay leaves
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1/2 tsp white pepper
- 5 cardamom pods, split open
- Juice of 1/2 a lime
- 2 tbsp fish sauce
- 1 tbsp soft brown sugar
-
Vegetable Supercurry
- 1 tbsp red or green Thai curry paste
- 1/2 can coconut milk
- 500ml vegetable stock (reduced salt if possible)
- 1 aubergine, diced
- 100g spinach, chopped
- 2 onions, chopped
- 75g red lentils
- 1 red + 1 yellow bell pepper, chopped
- 1/2 tin garden peas
- cooked brown rice + mango chutney or greek yoghurt to serve
-
Chaing-Mai Sticky Rice with Mango
- 1 cup Thai sweet rice (aka sticky rice or glutinous rice)
- 2 mangoes, finely sliced
- 5 tbsp palm sugar (or substitute with brown sugar)
- 1/4 tsp salt
- 1 can coconut milk (thick)
-
Thai Salmon Filo Parcels
- 2 middle-cut fillets of salmon (4-5 oz/110-150 g each)
- 4 sheets filo pastry (approximately 7 x 12 inches/18 x 30 cm each)
- 1 teaspoon grated fresh ginger
- grated zest and juice of 1 lime
- 1 clove of garlic, crushed
- 1 tablespoon chopped fresh coriander
- 1 small spring onion, finely sliced
- 1 oz (25 g) butter
- salt and freshly milled black pepper
- To serve:
- a few sprigs of coriander
- 1 lime, cut into quarters
- Pre-heat the oven to gas mark 5, 375°F (190°C).
-
RED THAI CHICKEN CURRY
- 2 shallots, or 1 small onion
- 1 stalk lemongrass
- 1 tbsp vegetable oil
- 3-4 tsp red Thai curry paste
- 4 boneless and skinless chicken breasts, cut into bite-size pieces
- 1 tbsp fish sauce
- 1 tsp sugar, brown is best
- 4 freeze-dried kaffir lime leaves
- 400ml can coconut milk
- 20g pack fresh coriander
-
Mango chicken curry
- 2 chicken filets
- 1 red pepper
- 1 onion
- 1 mango
- 3 tbsp of thai curry paste
- 1 tbsp of olive oil
- 250 ml of coconut milk
- 2 cups of rice
-
Thai Chicken and Vegetables
- 1 Tablespoon olive oil3-4 medium skinless, boneless chickenbreasts, each cut into six pieces1 teaspoon minced, peeled fresh ginger(optional)3-4 large carrots, peeled and cut intopencil-thin strips2-3 small zucchini, cut into pencil-thinstrips2-3 large green onions, thinly sliced (or 1regular onion, chopped)1 teaspoon salt¼ cup peanut butter (peanuts and saltonly)½ cup Campbell's 100% tomato juice1 teaspoon Tabasco Sauce (added totaste)3 Tablespoons apple cider vinegar1 cup water
-
Coriander chicken
- 500g chicken breast
- 1 onion
- 200g mushrooms
- 1 green bell pepper
- 400ml coconut milk
- 2 cloves garlic
- tbsp fresh parsley
- handful of fresh coriander
- 2tsp ground coriander
- 3tsp chopped fresh ginger
- 1tsp dried chilli flakes
- 1tsp cracked black pepper
-
Thai style potato salad
- 400 g potatoes with firm flesh
- 1/2 cucumber, cut into thin sticks
- 2 tablespoons of lime juice
- The zest of one lime
- 100 ml of coconut milk
- 1 tablespoon of fish sauce
- 1 teaspoon of brown sugar
- 1/2 teaspoon of salt
- 1 small red chilli
- 1 spring onion, finely chopped
- coriander and crushed peanuts (optional)
-
Thai Crab Salad
- 500g crab meat
- 1 Chinese cabbage (bok choy), chopped
- 1 cucumber, thinly sliced
- 1 red onion, thinly sliced
- 1 green onion, chopped
- 1 Bunch mint leaves
- 2 cloves garlic, crushed
- 2 tbsp of lime juice
- 2 tbsp of Nam Pla
- 1 tbsp palm sugar
- 1 red pepper, chopped
-
Thai Chicken Curry with Bamboo...
- 3 tbsp vegetable oil
- 3 tbsp red curry paste
- 350g minced chicken
- 200g Bamboo Shoots
- 2 cups coconut milk
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1/2 cup basil leaves
- 2 chopped red peppers
-
Beef Salad - Thai style
- 1 lb/450 grams grilled top sirloin or trimmed rib eye steak
- A tiny bit of cooking oil
- For the salad:
- 1 cup spinach leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 2 thinly sliced shallots
- 6-8 cherry tomatoes cut in halves
- For the dressing:
- ¼ cup Tablespoons fresh lime juice
- ¼ cup Tablespoons fish sauce
- Sugar to taste
- 1- 2 red chilies finely chopped (depending on how hot you like it)
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