15 Thai Dinner Recipes That Balance All Four Flavors

Thai cuisine beautifully balances sweet, salty, sour, and spicy flavors across a variety of dishes. Classic options like Pad Thai and Green Curry Chicken showcase this harmony, while Tom Yum Soup and Massaman Beef Curry offer complex flavor profiles. For lighter fare, Larb Gai and Thai Fish Cakes shine, and vegetarian varieties like Yellow Curry with Potatoes are equally satisfying. For something sweet, Coconut Soup with Shrimp and Mango Sticky Rice finish the meal perfectly. Explore these exciting recipes further to discover delightful variations and tips.

Pad Thai

Pad Thai is a classic Thai stir-fried noodle dish that is beloved around the world for its balance of sweet, salty, sour, and spicy flavors.

Typically made with rice noodles, it incorporates protein such as shrimp, chicken, or tofu, along with vegetables and a signature tangy sauce. This dish is perfect for casual dinners, special occasions, or a cozy night in, and it takes roughly 30 minutes from prep to plate.

It serves 2-3 people, making it an excellent option for families or when entertaining guests.

Ingredients:

• 8 oz rice noodles
• 3 tablespoons fish sauce
• 1 tablespoon tamarind paste
• 2 tablespoons sugar
• 1 teaspoon chili powder (adjust to taste)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 egg
• 1 cup shrimp, chicken, or tofu (cubed)
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• Lime wedges, for serving
• Fresh cilantro, for garnish (optional)

Cooking Steps:

1. Cook the rice noodles according to the package instructions, then drain and set aside.
2. In a small bowl, mix together the fish sauce, tamarind paste, sugar, and chili powder. Set aside.
3. Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant.
4. Add the shrimp, chicken, or tofu to the skillet and cook until fully cooked through (about 3-4 minutes for shrimp, longer for chicken).
5. Push the proteins to one side of the skillet. Crack the egg into the pan and scramble until just set, then mix it into the protein.
6. Add the cooked rice noodles and the prepared sauce to the skillet, tossing everything together to confirm the noodles are well coated and heated through.
7. Stir in the bean sprouts and green onions, cooking for an additional 1-2 minutes.
8. Serve immediately, garnished with crushed peanuts, lime wedges, and fresh cilantro if desired.

Variations & Tips:

• For a vegetarian version, use tofu and check for vegetarian fish sauce or substitute with soy sauce.
• Include additional vegetables like bell peppers, carrots, or cabbage to increase the dish's nutritional value.
• Adjust the level of heat by increasing or decreasing the chili powder or adding fresh chili slices.
• If you like deeper flavors, consider adding some Chinese chives or shallots during the cooking process.
• Serve with extra lime wedges for those who enjoy a tangier taste.

Green Curry Chicken

Green Curry Chicken (Gaeng Khiao Wan Gai) is a traditional Thai dish known for its aromatic and spicy flavor profile. It's perfect for those who enjoy the rich and fragrant notes of coconut milk combined with the vibrant heat of green curry paste.

This dish typically serves 4 and takes about 30 minutes to prepare and cook, making it an excellent choice for a weeknight dinner or a special gathering.

Ingredients:

• 500g chicken breast, sliced into thin strips
• 2 tablespoons green curry paste
• 1 can (400ml) coconut milk
• 1 tablespoon vegetable oil
• 1 cup chicken broth
• 1-2 tablespoons fish sauce (to taste)
• 1 tablespoon palm sugar or brown sugar
• 1 cup eggplants, quartered
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, drained
• Fresh basil leaves for garnish
• Cooked jasmine rice, for serving

Cooking Steps:

1. Heat the vegetable oil in a large saucepan over medium heat. Add the green curry paste and sauté for about 1-2 minutes, or until fragrant.
2. Add the sliced chicken to the pan and cook until it is no longer pink, stirring frequently.
3. Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Add the fish sauce and palm sugar. Stir until the sugar has dissolved.
5. Add the quartered eggplants and sliced bell pepper, and simmer for about 5-7 minutes until the vegetables are tender.
6. Finally, add the bamboo shoots and cook for an additional 2 minutes.
7. Taste and adjust seasoning if needed, adding more fish sauce for saltiness or sugar for sweetness.
8. Serve hot, garnished with fresh basil leaves and accompanied by jasmine rice.

Variations and Tips:

• For a vegetarian version, substitute chicken with tofu or chickpeas and use vegetable broth.
• Adding vegetables like zucchini, broccoli, or spinach can enhance the nutritional value and flavor.
• If you enjoy more heat, you can add sliced fresh green chilies or extra green curry paste.
• Using homemade curry paste can elevate the flavor profile, but store-bought is convenient and still delicious.
• Leftovers can be stored in the refrigerator for up to 3 days and reheat well.

Tom Yum Soup

Tom Yum Soup is a well-known Thai dish that offers a delightful balance of spicy and sour flavors, making it a favorite among seafood lovers and anyone who enjoys bold tastes.

Traditionally made with shrimp, this aromatic soup is perfect for a cozy dinner with family or friends, and it can be prepared in just about 30 minutes. Whether you're looking for a quick weeknight meal or something special to impress guests, Tom Yum Soup is a fantastic choice.

Ingredients:

• 4 cups chicken or seafood broth
• 1 stalk lemongrass, trimmed and smashed
• 3-4 kaffir lime leaves, torn into pieces
• 3-4 slices galangal (or ginger, if unavailable)
• 200g (7 oz) mushrooms, sliced
• 300g (10.5 oz) shrimp, peeled and deveined
• 2-3 Thai bird's eye chilies, smashed (adjust to taste)
• 2 tablespoons fish sauce
• 1 tablespoon lime juice (or to taste)
• 1 teaspoon sugar
• Fresh cilantro leaves for garnish
• Optional: sliced tomatoes or onions

Cooking Steps:

1. In a pot, bring the chicken or seafood broth to a boil over medium heat.
2. Add the smashed lemongrass, torn kaffir lime leaves, and galangal slices to the pot. Let it simmer for about 5 minutes to infuse the flavors.
3. Stir in the sliced mushrooms and let them cook for another 2-3 minutes until they are tender.
4. Add the shrimp to the pot and cook until they turn pink and opaque, which should take about 2-3 minutes.
5. Season the soup with fish sauce, lime juice, sugar, and the smashed bird's eye chilies. Taste and adjust seasoning as needed.
6. Remove the pot from heat and serve hot, garnished with fresh cilantro leaves.

Variations and Tips:

• For a vegetarian version, substitute shrimp with tofu and use vegetable broth.
• Feel free to add other vegetables such as spinach or baby corn for additional nutrition and flavor.
• If you're a fan of noodles, consider adding rice vermicelli to the soup for a heartier meal.
• Adjust the level of spiciness by adding more or fewer chilies, depending on your preference.
• To enhance the flavor further, serve with extra lime wedges and fresh chilies on the side.

Enjoy your homemade Tom Yum Soup!

Massaman Beef Curry

Massaman Beef Curry is a rich and flavorful Thai dish that beautifully combines the aromatic spices of Indian cuisine with traditional Thai elements. This hearty curry is perfect for families or gatherings, providing a comforting meal that everyone will enjoy. With a preparation time of about 20 minutes and a cooking time of around 2 hours, this dish yields tender beef simmered in a luscious sauce that is both sweet and savory.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 can (13.5 oz) coconut milk
• 4 tablespoons Massaman curry paste
• 1 large onion, sliced
• 3-4 medium potatoes, diced
• 2 medium carrots, sliced
• 1/2 cup roasted peanuts, crushed
• 2 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 bay leaf
• 1 cinnamon stick
• 2 cups beef broth
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Steps:

1. In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the sliced onions and cook until softened, about 5 minutes.
2. Stir in the Massaman curry paste and cook for about 2 minutes, allowing the flavors to bloom.
3. Add the beef cubes to the pot and sear on all sides until browned, approximately 5-7 minutes.
4. Pour in the coconut milk and beef broth. Add the bay leaf, cinnamon stick, tamarind paste, fish sauce, and sugar. Stir well to combine.
5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, or until the beef is tender.
6. After the beef is tender, add the diced potatoes and sliced carrots. Cover again and cook for an additional 30 minutes, or until the vegetables are soft.
7. Stir in the crushed peanuts before serving, and remove the bay leaf and cinnamon stick.
8. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Variations and Tips:

• For a vegetarian option, substitute beef with tofu or chickpeas and use vegetable broth.
• Add other vegetables such as bell peppers or green beans for more variety.
• If you prefer a spicier curry, feel free to add sliced red chili or more Massaman curry paste.
• Serve the curry with steamed jasmine rice or naan bread for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can also be frozen for later.

Larb Gai (Spicy Chicken Salad)

Larb Gai, also known as Spicy Chicken Salad, is a vibrant and invigorating dish that hails from Thailand's northeastern region of Isan. This dish is perfect for those who enjoy a light yet flavorful meal, making it ideal for warm weather or a casual dinner gathering.

With a preparation time of only 20-25 minutes, Larb Gai is quick to whip up, making it a great option for busy weeknights or impromptu gatherings.

Ingredients:

• 1 pound ground chicken
• 1 tablespoon vegetable oil
• 1/4 cup fish sauce
• 2 tablespoons lime juice
• 1 tablespoon rice powder
• 1 tablespoon chili powder (adjust to taste)
• 1/4 cup minced shallots
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro
• 2 tablespoons sliced scallions
• Lettuce leaves for serving

Cooking Steps:

1. In a large skillet, heat the vegetable oil over medium heat. Add the ground chicken and cook, stirring frequently, until the chicken is fully cooked and no longer pink, about 5-7 minutes.
2. Once cooked, remove the skillet from the heat and allow the chicken to cool slightly.
3. In a bowl, combine the fish sauce, lime juice, rice powder, and chili powder. Stir well to create the dressing.
4. In a large mixing bowl, combine the cooked chicken, shallots, mint, cilantro, and scallions. Pour the dressing over the chicken mixture and toss gently until everything is well coated.
5. Taste and adjust seasoning if necessary, adding more fish sauce or lime juice according to your preference.
6. Serve the Larb Gai warm or at room temperature, using lettuce leaves to scoop up the salad.

Variations and Tips:

• For added texture and crunch, consider adding toasted rice powder made by grinding toasted rice grains in a spice grinder.
• You can substitute ground chicken with ground turkey, beef, or tofu for a vegetarian option.
• To enhance the flavor, allow the salad to marinate for 15-30 minutes before serving.
• Serve alongside sticky rice or jasmine rice for a more filling meal.
• Pair with an extra lime wedge and some cucumber slices for an invigorating side.

Pineapple Fried Rice

Pineapple Fried Rice is a vibrant and delicious dish that perfectly combines sweet and savory flavors, making it an ideal meal for those looking for something exotic yet easy to prepare.

This Thai delight is perfect for family dinners or gatherings with friends, as it can be served as a standalone dish or as a side to your favorite Thai curry or grilled proteins.

The preparation time is approximately 30 minutes, making it a quick and delightful option for busy weeknights.

Ingredients:

• 2 cups cooked jasmine rice (preferably day-old)
• 1 cup diced fresh pineapple
• 1/2 cup diced bell pepper (red or yellow)
• 1/2 cup frozen peas
• 1/2 cup diced carrots
• 3 green onions, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional)
• 1 tablespoon vegetable oil
• 1 teaspoon curry powder (optional)
• Fresh cilantro or basil, for garnish
• Cashews or peanuts, for garnish (optional)

Cooking Instructions:

1. Preparation: If using day-old rice, break up any clumps. If using freshly cooked rice, allow it to cool and dry slightly before using.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Sauté Aromatics: Add the minced garlic and sauté for about 30 seconds, until fragrant.
4. Cook Vegetables: Add the diced bell pepper, peas, and carrots to the skillet. Cook for 3-4 minutes, stirring frequently until the vegetables are tender.
5. Add Pineapple: Stir in the diced pineapple and cook for an additional 2 minutes.
6. Combine Rice: Add the cooked rice to the skillet. Break up any lumps and mix well with the vegetables.
7. Season: Pour the soy sauce and fish sauce over the rice and stir to combine. If using, sprinkle in the curry powder for added flavor. Cook for another 2-3 minutes, allowing the rice to heat through and absorb the flavors.
8. Finish Up: Toss in the sliced green onions and remove from heat. Garnish with fresh cilantro or basil, and sprinkle with cashews or peanuts if using.

Tips and Variations:

• For a vegetarian version, simply omit the fish sauce or replace it with more soy sauce.
• You can add proteins such as cooked shrimp, chicken, or tofu to make it a more filling meal.
• Swap out pineapple for other fruits such as mango or peaches for a different flavor twist.
• Adjust the spice level by adding crushed red pepper flakes or diced chilies.
• To enhance the flavor of your fried rice, consider marinating the vegetables in a bit of soy sauce or lime juice before cooking.

Enjoy your homemade Pineapple Fried Rice, a dish that's as colorful as it is flavorful!

Red Curry Duck

Red Curry Duck is a fragrant and flavorful Thai dish that combines tender duck meat with a rich, creamy red curry sauce.

This dish is perfect for those looking to impress at dinner parties or spice up family meals, as its vibrant colors and bold flavors make it a feast for both the eyes and the palate. Preparation time is approximately 30 minutes with an additional 40 minutes of cooking time, making it a reasonably straightforward recipe for a special occasion.

Ingredients:

• 1 pound duck breast, skin on
• 2 tablespoons vegetable oil
• 3 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 cup duck or chicken stock
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup Thai basil leaves
• Steamed jasmine rice (for serving)

Cooking Steps:

1. Start by scoring the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. This will help render the fat and allow the skin to become crispy.
2. Heat the vegetable oil in a skillet over medium heat. Place the duck breast skin-side down in the skillet and cook for about 6-8 minutes until the skin is crispy and browned. Flip and cook for another 3-5 minutes until medium-rare. Remove the duck from the skillet and let it rest.
3. In the same skillet, add the red curry paste and sauté for about 1-2 minutes until fragrant.
4. Pour in the coconut milk and duck stock, then stir well to combine. Bring the mixture to a gentle simmer.
5. Add the fish sauce and brown sugar to the sauce, stirring until the sugar dissolves.
6. Slice the rested duck into bite-sized pieces and add it, along with the sliced bell pepper, to the skillet. Simmer for an additional 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. Stir in the Thai basil leaves just before serving.

Variations and Tips:

• For a vegetarian option, substitute the duck with tofu or tempeh and use vegetable stock instead.
• If you like it extra spicy, add some sliced Thai bird chilies or a dash of chili flakes to the sauce.
• Allow the dish to rest for a few minutes after cooking to enhance the flavors.
• Serve with steamed jasmine rice or coconut rice to soak up the delicious curry sauce.
• To add more vegetables, consider incorporating bamboo shoots, eggplant, or snap peas.

Drunken Noodles

Drunken Noodles, also known as Pad Kee Mao, is a spicy and aromatic Thai stir-fry noodle dish that features wide rice noodles, colorful vegetables, and a mix of sauces for an unforgettable flavor.

Traditionally, it is made with meat, often chicken or shrimp, and is ideal for those who enjoy bold, spicy dishes. This dish is perfect for a casual dinner with friends or family, and it can be prepared in approximately 30 minutes.

Ingredients:

• 8 oz wide rice noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 cup chicken breast or shrimp, sliced
• 1 red bell pepper, sliced
• 1 cup baby bok choy, chopped
• 1/2 cup green beans, trimmed and halved
• 2 eggs (optional)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon chili paste (or to taste)
• 1 teaspoon sugar
• Fresh basil leaves (Thai basil, if available)
• Lime wedges for serving

Cooking Instructions:

1. Begin by soaking the wide rice noodles in warm water for about 20 minutes, or until softened. Drain and set aside.
2. In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Increase the heat to high and add the sliced chicken or shrimp, cooking until they are no longer pink, about 3-5 minutes.
4. Add the sliced red bell pepper, green beans, and bok choy to the wok. Stir-fry for 2-3 minutes until the vegetables begin to soften.
5. Push everything to one side of the pan, crack the eggs into the empty space, and scramble them lightly. Once cooked, mix them into the other ingredients.
6. Add the soaked rice noodles to the wok, followed by the soy sauce, oyster sauce, fish sauce, chili paste, and sugar. Toss everything together until well combined and heated through, about 2-3 minutes.
7. Remove from heat and stir in fresh basil leaves until wilted.
8. Serve hot with lime wedges on the side for an extra zing.

Variations and Tips:

• Feel free to substitute the protein with tofu for a vegetarian version or use a mix of seafood for a seafood pad kee mao.
• Adjust the level of spiciness by varying the amount of chili paste used.
• Experiment with other vegetables such as carrots, snap peas, or broccoli to customize the dish to your liking.
• Leftovers can be stored in an airtight container in the refrigerator and reheated on the stovetop or microwave.

Thai Basil Stir-Fry

Thai Basil Stir-Fry, known as "Pad Krapow," is a flavorful and aromatic dish that's a classic in Thai cuisine.

Combining ground meat—often chicken, pork, or beef—with vibrant vegetables and the signature taste of Thai basil, this one-pan meal is perfect for busy weeknights or a casual dinner party.

It typically takes about 30 minutes to prepare and cook, making it a quick option for those who want to indulge in authentic Thai flavors without spending hours in the kitchen.

Ingredients

• 1 lb (450g) ground chicken, pork, or beef
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai red chilies, chopped (adjust for spice preference)
• 1 bell pepper, sliced (optional)
• 2 cups fresh Thai basil leaves
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• Cooked jasmine rice, for serving
• Fried egg (optional, for garnish)

Cooking Steps

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and chopped chilies, stirring quickly to avoid burning, and sauté for about 30 seconds until fragrant.
3. Increase the heat to high and add the ground meat, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.
4. If you're using bell peppers, add them at this stage and cook for an additional 2 minutes, or until slightly softened.
5. Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Stir well to combine and cook for another two minutes, allowing the flavors to meld.
6. Remove the skillet from heat and fold in the Thai basil leaves until just wilted.
7. Serve hot over jasmine rice, topping with a fried egg if desired.

Variations and Tips

• For a vegetarian option, substitute ground meat with crumbled tofu or tempeh, and use vegetarian oyster sauce.
• Add additional vegetables like broccoli, carrots, or snap peas for extra color and nutrition.
• Adjust the number of chilies based on your heat preference; feel free to omit them for a milder dish.
• For even more flavor, consider adding a splash of lime juice just before serving.
• This dish can be made ahead and stored, but the basil is best added fresh just before serving for maximum flavor.

Som Tum (Papaya Salad)

Som Tum, or Thai Papaya Salad, is a vibrant and invigorating dish that embodies the essence of Thai cuisine.

It's a salad that combines the crunchiness of green papaya with a harmonious mix of spicy, sour, salty, and sweet flavors. Perfect for those seeking a light meal or a side dish during warm weather, Som Tum is an excellent choice for anyone looking to enjoy something healthy yet full of flavor.

Preparation takes about 30 minutes, making it a quick option for a delightful lunch or dinner side.

Ingredients:

• 2 cups green papaya, shredded
• 1 cup cherry tomatoes, halved
• 1/2 cup green beans, cut into 1-inch pieces
• 1-2 Thai bird's eye chilies, smashed (adjust to taste)
• 3 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 tablespoon palm sugar or brown sugar
• 1/4 cup roasted peanuts, crushed (optional)
• Fresh cilantro leaves for garnish

Cooking Steps:

1. Begin by peeling the green papaya and shredding it into thin strips. You can use a vegetable peeler or a mandoline for even cuts.
2. In a large mortar and pestle (or a bowl with a heavy object), combine the smashed chilies and a pinch of salt. Pound them lightly until fragrant.
3. Add the shredded papaya to the mortar along with the green beans and cherry tomatoes. Use the pestle to lightly pound and mix the ingredients together, releasing their juices without completely smashing them.
4. In a small bowl, mix the fish sauce, lime juice, and palm sugar. Stir until the sugar dissolves.
5. Pour the dressing over the papaya salad mixture and toss everything well to combine. Adjust seasoning as necessary, adding more fish sauce for saltiness or lime juice for tang.
6. Transfer the salad to a serving plate and sprinkle crushed roasted peanuts on top. Garnish with fresh cilantro leaves.

Variations and Tips:

• For a vegetarian version, substitute fish sauce with soy sauce or a vegan fish sauce alternative.
• Add protein such as grilled shrimp, chicken, or tofu for a more filling main dish.
• Experiment with different types of nuts like cashews or walnuts for a unique twist.
• Always taste and adjust the flavors to suit your preference; some may prefer it spicier or sweeter.
• For additional texture and flavor, consider adding sliced bell peppers or shredded carrots.

Panang Curry

Panang Curry is a rich and creamy Thai dish characterized by its aromatic flavor and vibrant red hue. It is a type of Thai curry that is made with coconut milk, Panang curry paste, and a variety of proteins, usually beef, chicken, or tofu.

This dish is perfect for those who enjoy bold flavors and a satisfying meal that can be prepared in around 30 minutes. Ideal for family dinners or an impressive meal to share with friends, Panang Curry is sure to delight.

Ingredients:

• 1 tablespoon vegetable oil
• 400g (14 oz) coconut milk
• 3-4 tablespoons Panang curry paste (adjust for spice preference)
• 500g (1 lb) protein of choice (beef, chicken, tofu)
• 1-2 tablespoons sugar (palm or brown sugar)
• 1 tablespoon fish sauce
• 1-2 kaffir lime leaves, torn
• Fresh basil leaves (Thai basil preferred)
• Sliced red chili peppers (for garnish)
• Steamed jasmine rice (for serving)

Cooking Steps:

1. In a large pan or wok, heat the vegetable oil over medium heat. Add the Panang curry paste and sauté for 1-2 minutes until fragrant.
2. Slowly stir in half of the coconut milk, allowing it to come to a gentle simmer.
3. Add your chosen protein and cook for about 5-7 minutes, or until cooked through.
4. Pour in the remaining coconut milk, followed by the sugar, fish sauce, and torn kaffir lime leaves. Stir well to combine.
5. Simmer for an additional 5 minutes to allow the flavors to meld together, stirring occasionally.
6. Taste and adjust seasoning if necessary; you can add more salt or sugar according to your preference.
7. Remove from heat and garnish with fresh basil leaves and sliced red chili peppers before serving.
8. Serve hot over steamed jasmine rice.

Variations and Tips:

• For a vegetarian or vegan option, substitute the meat with tofu, chickpeas, or a mix of vegetables like bell peppers and eggplant.
• To enhance the flavor, you can add vegetables such as thinly sliced carrots or spinach during the last few minutes of cooking.
• Adjust the spiciness by varying the amount of Panang curry paste used or adding fresh chili peppers.
• If you can't find kaffir lime leaves, you can substitute with a small amount of lime zest for a similar citrus aroma.
• Leftovers keep well in the refrigerator and can be reheated; however, be cautious not to overcook the protein during reheating to prevent it from becoming tough.

Thai Fish Cakes

Thai fish cakes, known as "Tod Mun Pla," are a delicious and fragrant dish that hails from Thailand. Perfect for seafood lovers and those looking to explore vibrant Thai flavors, these fish cakes are often served as appetizers or snacks. The preparation time for this dish is approximately 30 minutes, making it an excellent choice for a quick yet impressive dinner or party treat.

Ingredients:

• 500g of white fish fillets (such as cod or tilapia)
• 2 tablespoons red curry paste
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons green beans, finely chopped
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 egg
• 1/4 cup coconut milk
• 1 tablespoon cornstarch
• Vegetable oil for frying

Cooking Instructions:

1. Begin by cutting the white fish fillets into small chunks. Place them in a food processor and pulse until the fish is finely minced.
2. In a bowl, combine the minced fish, red curry paste, chopped cilantro, green beans, lime juice, fish sauce, egg, coconut milk, and cornstarch. Mix everything together until you have a smooth and well-combined mixture.
3. Wet your hands to prevent sticking, then scoop a tablespoon of the fish mixture and form it into small patties (about 2 inches in diameter).
4. Heat the vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully add the fish cakes, cooking them in batches to avoid overcrowding the pan.
5. Fry each side for about 3-4 minutes or until golden brown and cooked through. Remove them from the pan and place them on a paper towel to drain excess oil.
6. Serve the Thai fish cakes warm, accompanied by a spicy dipping sauce such as sweet chili sauce or a homemade cucumber relish.

Variations & Tips:

• For a healthier version, you can bake the fish cakes in the oven instead of frying them. Place them on a lined baking sheet and bake at 180°C (350°F) for about 20-25 minutes, flipping halfway through.
• You can substitute the white fish with shrimp or any other seafood of your choice for a different flavor profile.
• If you prefer a spicier taste, feel free to add extra red curry paste or chopped bird's eye chilies to the mixture.
• These fish cakes can be made ahead of time and frozen. Just reheat them in the oven before serving for a quick meal or snack.

Yellow Curry With Potatoes

Yellow Curry with Potatoes is a flavorful and aromatic dish that is a staple in Thai cuisine. Perfect for vegetarians and those who love a comforting, hearty meal, this dish boasts a rich blend of spices and creamy coconut milk that will tantalize your taste buds. The preparation time is approximately 15 minutes, with a cooking time of around 30 minutes, making it an ideal recipe for a weeknight dinner or a relaxed weekend meal with family and friends.

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons yellow curry paste
• 3 medium potatoes, peeled and diced
• 1 can (400ml) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the yellow curry paste to the pot and stir to combine, allowing it to cook for a couple of minutes to release its flavors.
4. Incorporate the diced potatoes, stirring well to coat them in the curry mixture.
5. Pour in the coconut milk and vegetable broth, bring to a simmer, and reduce the heat to low. Cover the pot and let it cook for 20 minutes, or until the potatoes are tender.
6. Stir in the soy sauce and brown sugar, seasoning with salt and pepper to taste. Allow to cook for an additional 5 minutes to meld the flavors.
7. Serve hot, garnished with fresh cilantro and lime wedges on the side for an added burst of flavor.

Variations and Tips:

• For added protein, consider adding chickpeas or tofu during the cooking process.
• Customize your curry by adding vegetables like bell peppers, carrots, or peas.
• If you prefer a thicker curry, let it simmer uncovered for a few extra minutes.
• Adjust the spice level by adding more or less yellow curry paste according to your preference.
• Pair this dish with jasmine rice or warm naan for a complete meal.

Coconut Soup With Shrimp

Coconut soup with shrimp, also known as Tom Kha Gai or Tom Kha Goong, is a traditional Thai dish that brings vibrant flavors and aromas to your dining table. This creamy and aromatic soup features a delightful blend of coconut milk, fresh shrimp, and fragrant herbs, making it a perfect choice for seafood lovers and anyone wishing to explore Thai cuisine.

The dish is ideal for a cozy dinner or as a starter for a gathering, taking about 30 minutes to prepare and cook.

Ingredients:

• 1 can (13.5 oz) coconut milk
• 2 cups chicken or vegetable broth
• 1 pound shrimp, peeled and deveined
• 2 stalks lemongrass, cut into 2-inch pieces and smashed
• 3-4 kaffir lime leaves, torn into pieces
• 3-4 slices galangal (or ginger if unavailable)
• 200 grams mushrooms, sliced
• 2 Thai chilies (or to taste), smashed
• 2 tablespoons fish sauce (adjust to taste)
• 1 tablespoon lime juice (adjust to taste)
• Fresh cilantro for garnish
• Optional: sliced green onions for garnish

Cooking Steps:

1. In a pot, combine the coconut milk and chicken broth over medium heat. Stir well and bring to a gentle simmer.
2. Add the smashed lemongrass, galangal slices, and kaffir lime leaves to the pot. Let the mixture infuse for about 5-10 minutes.
3. Next, add the sliced mushrooms and Thai chilies. Cook for another 3-5 minutes until the mushrooms are tender.
4. Gently add the shrimp to the pot and simmer for 2-3 minutes, or until the shrimp turn pink and are fully cooked.
5. Season the soup with fish sauce and lime juice, adjusting to your taste preferences.
6. Remove the pot from heat, and discard the lemongrass, galangal, and kaffir lime leaves before serving.
7. Serve hot, garnished with fresh cilantro and sliced green onions if desired.

Variations & Tips:

• For a vegetarian version, substitute shrimp with tofu and use vegetable broth.
• Feel free to add other vegetables like bell peppers or spinach for added nutrition.
• Adjust the level of spiciness by increasing or decreasing the number of chilies used.
• Serve the soup with jasmine rice on the side for a complete meal.

Mango Sticky Rice

Mango Sticky Rice, known as Khao Niew Mamuang in Thai, is a delightful dessert that combines the sweetness of ripe mangoes with creamy coconut sticky rice.

This dish is often served during the mango season and is a favorite among both locals and tourists. Perfect for a warm summer evening or any occasion that calls for a sweet treat, it typically takes about 30 minutes to prepare and can serve around 4 people.

Ingredients:

• 1 cup glutinous rice (sweet rice)
• 1 1/2 cups coconut milk
• 3/4 cup sugar
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and sliced
• Sesame seeds or mung beans (for garnish, optional)
• A few pandan leaves (optional, for flavor)

Cooking Steps:

1. Prepare the Rice: Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for a better texture.
2. Steam the Rice: Drain the soaked rice and place it in a steaming basket lined with cheesecloth or a bamboo steamer. Steam over boiling water for about 20-25 minutes until the rice becomes translucent and sticky.
3. Make Coconut Sauce: While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan. Heat the mixture over medium heat, stirring until the sugar dissolves. Do not bring to a boil; remove from heat just before boiling.
4. Combine Rice and Coconut Sauce: Once the rice is cooked, transfer it to a bowl and pour about 1 cup of the sweetened coconut milk sauce over it, mixing gently to guarantee the rice absorbs the flavor. Let it sit for about 30 minutes to allow the rice to soak up the sauce.
5. Serve: To serve, mold a portion of the sticky rice onto a plate, arrange sliced mango on the side, and drizzle with the remaining coconut sauce. Garnish with sesame seeds or mung beans if desired.
6. Enjoy: Enjoy this delectable dessert warm or at room temperature.

Variations and Tips:

• Adjust Sweetness: Feel free to adjust the amount of sugar in the coconut sauce depending on your taste preference.
• Fruit Pairings: Besides mango, you can try this with other fruits like lychee, durian, or bananas for a twist.
• Coconut Cream Topping: For an extra indulgent touch, you can prepare a thicker coconut cream topping by reducing the coconut milk with more sugar.
• Storing Leftovers: Any leftover sticky rice can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving.

Now, indulge in the sweet and creamy flavors of Mango Sticky Rice as you celebrate a little taste of Thailand!