thai chile

Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.

Pork Satay With Thai Spices and Peanut Sauce

pounds pork loin, tenderloin

shallot, minced

garlic cloves,

ginger

lemongrass

cumin seeds,

coriander seeds,

turmeric

cayenne

fish sauce

lime juice

soy sauce

brown sugar

coconut milk

Cilantro and basil leaves,

Persian

salt

sugar

shallots

Thai

dry roasted peanuts, unsalted

garlic, chopped

sesame oil

lime juice, more to taste

Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.

Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.

Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.

Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.

These simple, snackable ribs are slow cooked until they are very tender. Then the ribs are brushed with spicy honey, and broiled for 2 minutes to caramelize. Don’t worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices. (You could also make these ribs in a pressure cooker by following <a href="https://cooking.nytimes.com/recipes/1020483-pressure-cooker-hot-honey-ribs">this recipe</a>.) One thing to note: Red chiles taste best in this recipe because green chiles are less sweet and can taste grassy. Any spicy red chile will work beautifully, and red-pepper flakes work in a pinch. If you prefer green chiles, however, you can use them.

Slow Cooker Hot Honey Ribs

sweet paprika

hot smoked paprika

mustard powder

garlic powder

Black pepper

baby back ribs (about 4 pounds total)

kosher salt,

Vegetable oil spray,

honey

red Thai chiles

lime peel lime

apple cider vinegar

Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl; mix to combine.

Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off you can skip this step.) Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.

Lightly coat a 6- to 8-quart slow cooker pot with oil or cooking spray. With the meaty sides facing out and the bones pointing up, coil the ribs into the pot, standing them up in a circle. (You do not need to add liquid.) Cook on low until the meat is very tender when flaked with a fork, but the ribs are not quite falling apart, 6 to 8 hours.

Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)

Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey. Using a spoon, drizzle the honey all over the ribs, using about half the honey, but leaving the chiles in the bowl.

Broil the ribs until they are caramelized, sizzling and lightly charred in spots, 2 to 3 minutes. (Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.) Season the ribs with salt then drizzle more of the hot honey and chiles this time over the ribs, to taste. Serve with any remaining hot honey on the side.

Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.

Grilled Whole Fish With Lemongrass, Chiles and Coconut

(1-pound) whole dorade, branzino

fine sea salt, more as needed

Black pepper, as needed

coconut oil, softened

limes

shallots,

cilantro, leaves and stems separated (about 2 cups leaves)

mint leaves, more for garnish

Thai chile

Asian fish sauce,

Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.

Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.

Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don’t overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.

Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.

Thai flavors enhance the smokiness of this whole fish grilled over charcoal.

Grilled Whole Fish with Chiles and Coconut

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor. 

Filipino Chicken Adobo

chicken drumsticks

Thai chiles, halved lengthwise

ginger, peeled

rice vinegar

soy sauce (preferably Silver Swan)

black peppercorns

palm sugar or light brown sugar

bay leaves

canola oil

rice

Depending on your personal preference, you can brush off and discard the peppercorns before cooking, or leave them on for stronger flavor. One of our food editors says this chicken adobo recipe is actually the greatest of all time.

Bon Appétit

Place chicken, garlic, chiles, ginger, vinegar, soy sauce, peppercorns, palm sugar, and bay leaves in a large reasalable plastic bag or 13x9" baking dish; toss to combine. Chill, turning chicken once, at least 2 hours and up to 2 days.

Heat oil in a medium heavy saucepan over medium. Add chicken, reserving marinade, and cook, turning occasionally and adjusting heat to medium-low if needed, until skin starts to brown and caramelize, 6–8 minutes. Add marinade and ½ cup water; bring to a simmer. Cover saucepan and cook 35 minutes. Uncover, turn chicken, and continue to simmer, turning chicken occasionally and adjusting heat if needed, until meat is very tender and liquid is reduced and starting to glaze, about 25 minutes.

Serve chicken over rice. Spoon sauce over, then top with scallions.

Mild, squishy paneer soaks up all of a marinade’s bold flavors (garam masala, cumin, turmeric, and cayenne here), making it an ideal grillable vegetarian protein. 

Paneer Tikka

red onion

green Thai chiles serrano chiles

garlic cloves, finely grated

½" piece ginger, peeled, finely grated

(packed) cilantro leaves

(packed) mint leaves

lemon juice

Diamond Crystal or 1¼ tsp. Morton kosher salt

cumin seeds

mustard oil* or vegetable oil

cayenne pepper

tsp. garam masala

2" piece ginger, finely grated

plain whole-milk Greek yogurt

ajwain seeds or caraway seeds

6-oz. blocks paneer,

Vegetable oil (for grill and brushing)

Lettuce leaves, chaat masala (optional), and lime wedges (for serving)

mustard oil

Mild, squishy paneer has a talent for drinking up all of a marinade’s bold flavors, so it excels as a grillable vegetarian protein, supported particularly well here by an herby green chutney. The spice-filled yogurt-based marinade features Indian mustard oil, which adds pungency and aroma. (In America, bottles are often labeled “for external use only,” due to past restrictions; vegetable oil works as a substitute.) The paneer cubes are skewered and grilled until soft on the inside and charred on the outside. Serve with cool, crunchy lettuce and plenty of limes.
Chef Chintan Pandya says the best paneer is made at his string of New York City restaurants; since that’s not widely available, we recommend the next best version from our favorite, Sach Foods. If paneer is hard to find, use another sturdy cheese like Halloumi for similar results.

Purée ½ small red onion, 3 green Thai chiles or small serrano chiles, 2 garlic cloves, finely grated, one ½" piece ginger, peeled, finely grated, 1½ cups (packed) cilantro leaves with tender stems, 1 cup (packed) mint leaves, 2 Tbsp. fresh lemon juice, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. sugar, and ¼ cup water in a blender until smooth. Transfer to a small bowl and set aside until ready to serve.

Toast 2 tsp. cumin seeds in a dry small skillet over medium heat, shaking pan occasionally, until slightly darkened in color and very fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool, then finely grind.

Heat ⅔ cup mustard oil* or vegetable oil in a small saucepan over medium-high until shimmering. Immediately pour into a heatproof medium bowl; let cool until lukewarm. (Heating mustard oil reduces its pungency.) Stir in cumin, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 2 tsp. cayenne pepper, 2 tsp. garam masala, and 1 tsp. ground turmeric to combine, then whisk in 3 garlic cloves, finely grated, one 2" piece ginger, finely grated, 1 cup plain whole-milk Greek yogurt, and 2 tsp. ajwain seeds or caraway seeds. Add four 6-oz. blocks paneer, cut into 4 cubes each to marinade and toss gently to coat. Let sit at room temperature 30 minutes.

Prepare a grill for medium heat; oil grate with vegetable oil. Remove paneer from marinade, letting excess drip back into bowl, and thread onto skewers (3 or 4 cubes per skewer); discard marinade. Grill, brushing with vegetable oil and turning halfway through, until grill marks appear, 6–8 minutes total. If paneer sticks to grate, use a metal spatula to gently release.

Line a platter with lettuce leaves; arrange skewers on top. Drizzle paneer with reserved chutney and sprinkle with chaat masala (if using). Serve with lime wedges for squeezing over.
Do Ahead: Paneer can be marinated 2 days ahead. Cover and chill.

Meltingly tender short ribs braised in a rich coconut milk-based sauce stay bright thanks to Thai flavors and fresh lime. Be sure to make plenty of rice!

Coconut-and-Lemongrass-Braised Short Ribs

3–4 lb. English-style bone-in beef short ribs, cut into 3" segments

Kosher salt

onions,

3" piece ginger, peeled, finely grated

red or green Thai chiles

lime leaves limes

Tbsp. light brown sugar

jasmine rice, cilantro leaves

These short ribs are inspired by Thai flavors, using lemongrass and makrut lime leaves to give an otherwise rich dish a bright, citrusy flavor. Bone-in beef short ribs are seared on all sides and are temporarily removed from the pot while aromatics get their turn, picking up all the flavor from the meat drippings. Water and creamy coconut milk help deglaze the fond before the ribs return to the pot; the sauce simmers down to a thick, luscious state to coat the melt-in-your-mouth beef. This dish begs for fragrant steamed jasmine rice to soak up the sauce, as well as lime juice and cilantro to bring in welcome freshness. If you cannot find bone-in short ribs, boneless will also work (just be sure to reduce cooking time accordingly).

Pat 3–4 lb. English-style bone-in beef short ribs, cut into 3" segments, dry with paper towels; season with kosher salt on all sides. Heat a dry large Dutch oven or other heavy ovenproof pot over medium. Working in batches if needed, cook short ribs, turning occasionally, until browned all over, 8–10 minutes per batch. Transfer to a plate, leaving fat behind.

Preheat oven to 350°. Bruise 4 lemongrass stalks, bottom third only, tough outer layers removed, with flat side of a chef’s knife and add to same pot. Add 2 large onions, finely chopped, 10 garlic cloves, finely grated, and one 3" piece ginger, peeled, finely grated, and cook over medium heat, stirring often, until onions are softened and becoming translucent, about 2 minutes. Cover pot and cook, stirring occasionally, until onions are golden, 8–10 minutes.

Stir in 6 red or green Thai chiles or 2 large serrano chiles, thinly sliced, 6 makrut (Thai) lime leaves (if using), 2 Tbsp. light brown sugar, and 1 tsp. ground turmeric. Pour in three 13.5-oz. cans unsweetened coconut milk, ½ cup fish sauce, and 1½ cups water and bring to a simmer, stirring and scraping up browned bits with a wooden spoon. Nestle short ribs back into pot and return liquid to a simmer. Cover pot with a lid and transfer to oven. Braise short ribs until meat is tender and falling off the bone and liquid is thickened, 2½–3 hours. Fish out and discard lemongrass stalks and lime leaves, then stir in zest of 2 limes (if using) and ¼ cup fresh lime juice. Taste and season with more salt if needed.

Divide steamed jasmine rice among shallow bowls and spoon short ribs over. Top with cilantro leaves with tender stems and chiles (if using). Serve with lime wedges.
Do Ahead: Short ribs can be braised 2 days ahead. Let cool; cover and chill.

This one-skillet dish is an entire meal in one recipe. With crispy chicken thighs, rich coconut rice, and a punchy tomato salad, it's a dinnertime no-brainer.

Chicken and Coconut Rice With Nuoc Cham Tomatoes

basmati or other long-grain rice

chicken thighs (5–6)

Diamond

tsp. black pepper

garlic cloves, thinly sliced

lime

coconut cream

Tbsp. fish sauce

light brown sugar

1½ lb. tomatoes, preferably heirloom

shallot,

cilantro

mint leaves, torn if large

Rich, coconutty, schmaltzy, bright, funky, and tangy, this skillet chicken dinner tantalizes the taste buds on every level. Skin-on, bone-in chicken thighs are seasoned simply with salt and lots of pepper, then cooked skin side down in a skillet until the fat renders and you’re left with perfectly crisp skin. You’ll sizzle garlic and a mountain of shallots in the leftover rich schmaltz, which will flavor the sunny yellow coconut cream and turmeric rice that cooks in the pan with the chicken thighs as the meat finishes roasting.
Since the rice cooks in the oven uncovered (gotta preserve that crispy chicken skin!), soaking it for 30 minutes before cooking is key. The soak helps the rice absorb water, kick-starting the cooking process and helping it to stay tender, not dried out and sad.
While the chicken and rice are delicious on their own, they’re really a vehicle for the season’s MVP (Most Valuable Produce): the sweetest heirloom tomatoes. Feel free to use tomatoes of any shape, size, and color—as long as they’re in season, they’ll taste sublime in the super savory fish sauce dressing inspired by Vietnamese nuoc cham. And make sure to spoon all those tomato juices over the rice! —Asha Loupy

Preheat oven to 400°. Place 1¼ cups basmati or other long-grain rice in a medium bowl. Pour in water to cover and swish vigorously with your fingers; drain. Repeat process until water runs clear (3–5 more times). Pour in cold water to cover and let soak 30 minutes.

While the rice is soaking, season 2¼ lb. skin-on, bone-in chicken thighs (5–6) on both sides with 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt and 1 tsp. coarsely ground black pepper. Arrange chicken thighs, skin side down, in a cold large ovenproof skillet and place over medium heat. Cook, undisturbed, until skin is golden brown and some of the fat has cooked out, 10–12 minutes. Turn over and cook until other side is light golden, 5–7 minutes. Transfer chicken to a plate, leaving fat behind in pan.

Increase heat to medium-high and cook 2 large shallots, thinly sliced, and 4 garlic cloves, thinly sliced, in same pan, stirring often, until softened and starting to turn golden brown, about 5 minutes. Add 1¼ tsp. ground turmeric and cook, stirring, 30 seconds.

Drain rice, add to skillet, and stir until each grain is coated. Add zest of 1 lime, ¾ cup coconut cream, remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1¾ cups water. Stir to combine, making sure to scrape up any browned bits stuck to bottom of pan, and bring to a gentle boil.

Nestle chicken into rice mixture in skillet, making sure the crisp skin is above the liquid. Transfer pan to oven and bake, uncovered, until rice is cooked through and an instant-read thermometer inserted into thickest part of a thigh registers 165°, 20–25 minutes. Remove chicken from oven and let rest 5 minutes.

While the chicken and rice are baking, whisk 2 Tbsp. fish sauce, 2 Tbsp. fresh lime juice, and 1 Tbsp. light brown sugar in a medium bowl until sugar is dissolved. Stir in 2 red or green Thai chiles or 1 serrano chile, thinly sliced.

Slice 1½ lb. tomatoes, preferably heirloom, in varying shapes and sizes (cut some into large chunks and others into wedges). Add tomatoes and 1 small shallot, thinly sliced, to bowl with dressing and gently toss to coat.

Just before serving, add ½ cup coarsely chopped cilantro and ½ cup mint leaves, torn if large, to tomato salad and gently toss to combine.

Serve chicken and rice in skillet with nuoc cham tomatoes alongside.

Chili Pickled Long Beans

garlic clove,

black vinegar

fish sauce (such as nam pla

red Thai chile, thinly sliced twith seeds

red fresno pepper

jalapeño, thinly sliced with seeds

Combine garlic, soy, vinegar, fish sauce, and chiles in a large saucepan. Bring to a simmer; add long beans. Remove from heat, cover, and let cool completely. DO AHEAD: Can be made 1 week ahead. Transfer to a container, cover, and chill.

Chicken Holy Basil

Thai chiles, thinly sliced crosswise

vegetable oil

chicken

Asian fish sauce

pepper

basil

Sticky jasmine rice,

Epicurious

Mash together the garlic and chiles using a mortar and pestle or the flat side of a large knife. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic mixture. Cook, stirring, until the garlic is just golden, about 20 seconds.

Add the chicken; cook, stirring often, until the chicken is cooked through, about 4 minutes. Stir in the fish sauce, soy sauce, sugar, and 1 1/2 teaspoons pepper. Add the basil; cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with basil.

Thai Ginger Chicken Salad

Thai chiles, sliced

gluten-free fish sauce (such as the Thai Kitchen brand)

½ garlic clove, chopped

rice stick noodles (maifun)

(or more) vegetable oil

shallot

(loosely packed) cilantro, coarsely chopped, divided

(loosely packed) mint leaves,

(loosely packed) basil leaves,

lettuce leaves

The fresh herbs in this dish— part of the gluten-free menu at Boston’s Myers + chang—add lots of flavor, so don’t even think about skimping!

Whisk first 4 ingredients, 2 teaspoons ginger, and garlic in a small bowl until sugar dissolves. Set dressing aside.

Cook noodles in a large pot of boiling salted water until tender but still firm to the bite, 2-4 minutes. Drain; put in a large bowl.

Meanwhile, heat 2 tablespoons oil in a large skillet. Add chicken; stir 1 minute. Add 1 tablespoon ginger, shallot, and lemongrass. Stir until chicken is cooked through, 3-4 minutes. Add to noodles. Add half of all herbs and half of dressing; toss to coat.

Line bowls with lettuce leaves. Divide noodle mixture among bowls. Top with remaining herbs and dressing.

With bold crunch from cucumber and shallots, this tangy, spicy, sweet Thai-inspired dressing is great on grilled meats—and tasty enough to eat by the spoonful. 

Curried Steak With Sweet-and-Sour Cucumber Dressing

white vinegar

Tbsp. sugar

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

Persian cucumbers, halved lengthwise, sliced ½" thick

shallots, halved, thinly sliced

garlic cloves, finely chopped

Diamond Crystal or 1¼ tsp.Morton kosher salt

curry powder (such as S&B)

Tender lettuce leaves

Inspired by Thai ajad, a pickled cucumber relish usually served with satay, this dressing is a fever dream of flavor. The complete lack of fat in the sauce brings clarity and sharpness to the balance of salt-sweet-heat-acid. The vegetables become softer and more pickle-y the longer they sit, so make the dressing no more than an hour ahead for optimal potency and crunch. The sauce is excellent over any grilled meat, like chicken, pork chops, or steak, alongside fresh summer rolls, or atop a bowl of warm rice with a crispy fried egg.

Stir ¼ cup distilled white vinegar, 3 Tbsp. sugar, 2 Tbsp. fish sauce, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl until sugar is dissolved. Add 2 small Persian cucumbers, halved lengthwise, sliced ½" thick, 2 small shallots, halved, thinly sliced, 4 garlic cloves, finely chopped, 2 red Thai chiles or 1 serrano chile, thinly sliced, and zest of 1 lime; mix to combine. Let sit at least 15 minutes and up to 1 hour (makes about 2 cups).

Top 13 thai chile recipes from across the web

The most viewed thai chile recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pork Satay With Thai Spices and Pea...

Slow Cooker Hot Honey Ribs

Grilled Whole Fish With Lemongrass,...

Filipino Chicken Adobo

Paneer Tikka

Coconut-and-Lemongrass-Braised Shor...

Chicken and Coconut Rice With Nuoc ...

Chili Pickled Long Beans

Chicken Holy Basil

Thai Ginger Chicken Salad

Curried Steak With Sweet-and-Sour C...

Spicy Charred Octopus

Thai Chile-Herb Dipping Sauce

Top 13 thai chile recipes from across the web

The most viewed thai chile recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Satay With Thai Spices and Pea...

Slow Cooker Hot Honey Ribs

Grilled Whole Fish With Lemongrass,...

Filipino Chicken Adobo

Paneer Tikka

Coconut-and-Lemongrass-Braised Shor...

Chicken and Coconut Rice With Nuoc ...

Chili Pickled Long Beans

Chicken Holy Basil

Thai Ginger Chicken Salad

Curried Steak With Sweet-and-Sour C...

Spicy Charred Octopus

Thai Chile-Herb Dipping Sauce

The most viewed thai chile recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine