thai inspired

Thai mango salad is a light and refreshing meal on a hot summer's day. It's a truly delicious salad full of contrasting textures and flavours.

Thai mango salad

mango

red pepper (I used Romano pepper)

Cos lettuce leaves

spring onions, white parts sliced finely

courgette

red chilli, diced finely

roasted cashews (or peanuts), chopped

coriander

lime juice

tbsp sesame oil

garlic clove, pressed

tbsp tamari (for gluten-free version) or soy sauce

maple syrup or sugar

pepper,

Using a sharp knife or a special peeler, julienne mango, pepper and courgette. Tear Cos lettuce leaves roughly.

Whisk all the dressing ingredients together in a small bowl and set aside for the flavours to marry.

In a large mixing bowl, mix together all salad ingredients apart from nuts.

Mix the dressing in, adjust seasoning. Serve sprinkled with nuts and a few leaves of mint and/or coriander.

Ready in less than 30 minutes this pineapple fried quinoa recipe makes a delicious weeknight meal &amp; even freezes well for lunches!

Simple Weeknight Pineapple Quinoa Stir-Fry

½ tbsp neutral oil

½ medium red onion, diced

salt and pepper

green beans, sliced in 2” slices*

carrots, diced (about 2 medium carrots)*

cooked quinoa (usually 1 ½ cups raw)

peanuts (or cashews)

pineapple (can use canned or frozen)

tbsp tamari (or soy sauce)

peanut butter

½ tbsp sesame oil

tsp chilli garlic sauce

maple syrup

water

Heat a deep skillet or wok and add the pineapple pieces. Heat until the pieces are slightly caramelized (for a quicker meal you can skip this step and just add the pineapple pieces at the end).

Remove the pineapple pieces and add ½ tbsp oil (or water/broth) to the same skillet or wok. Add the onion and cook 1-2 minutes until softened. Add the carrots and cook for an additional 3-5 minutes until slightly softened.

Meanwhile, mix the sauce ingredients in a small bowl.

Then, add the green beans to the carrots and onion and cook for 1-2 minutes until the beans turn bright green.

Add the quinoa and mix it with the veggies. Then, drizzle the sauce overtop and stir to combine. Stir in the pineapple and roasted peanuts and heat through for just a minute. The quinoa will continue to soften so I like to not keep it on the heat very long after adding the quinoa so the stir-fry doesn’t get mushy).

Best when fresh but this recipe keeps surprisingly well and also freezes really well! The peanuts will lose their crunch so either top up with fresh peanuts when you reheat or defrost this dish OR wait to add the peanuts until just before serving.

Cozy and delicious Thai Inspired Chicken Meatball Soup can be made on the stovetop or slow cooker resulting in a super flavorful coconut curry broth. Includes easy swaps to make this whole30, paleo, nut-free, vegetarian and vegan friendly!

Thai Inspired Chicken Meatball Soup

onion ((from about ½ medium yellow onion))

tsp kosher salt

almond flour ((or oat flour for nut free))

tsp red curry paste (such as Thai Kitchen)

93% dark meat chicken

chicken stock (or vegetable stock)

coconut milk ((from 1 (15-oz) can), divided)

coconut aminos ((or tamari))

ginger

garlic cloves

lemongrass,

tbsp red curry paste, divided

tbsp fish sauce

baby spinach

rice noodles ((omit

red Thai chilis

cilantro leaves

mint leaves

sweet chili sauce

spicy chili paste

To make the meatballs, mix together the grated onion, salt, red curry paste, and almond flour in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, being careful not to overmix. Set aside.

In a 6-quart slow cooker, add the stock, 1 cup coconut milk, water, coconut aminos, ginger, garlic, lemongrass, and 1 tablespoon curry paste, whisking to combine.

Using a cookie scoop, scoop the meatball mixture into balls and add to the stock mixture.

Cover and cook on high for 4-5 hours or low for 6-8 hours.

Meanwhile, prepare the rice noodles according to package instructions. Set aside.

At the end of the cook time, uncover and carefully remove the ginger, garlic cloves and lemon grass. Discard.

Add the remaining 1 cup coconut milk, 1 tablespoon fish sauce, spinach, and lime juice, stirring to combine. Taste and add remaining 1 tablespoon curry paste (or more) if a spicier soup is desired, stirring to combine.

Divide the cooked rice noodles between serving bowls. Ladle over the broth and meatballs. Garnish with additional lime juice, cilantro, mint, and chili or sweet chili sauce if desired.

Slow Cooker Directions

In a large Dutch oven, heat the stock, 1 cup coconut milk, water, coconut aminos, ginger, garlic, lemongrass, and 1 tablespoon curry paste over medium high heat.

Scoop the meatball mixture into balls and add to the stock mixture. Cover, bring to a boil, then reduce to a simmer. Cook, covered, for 30-35 minutes or until the meatballs are cooked through and the broth is flavorful.

Stovetop Directions

Ohhh my goodness. This soup is amazing! So flavorful &amp; perfect for warming up on a chilly day (although the flavor combo is so delicious I would eat this on a hot summer day 😆) I made this for a lunch meal prep &amp; tried serving it with rice noodles one day and also with sweet potato glass noodles another. Both work so well with this recipe. This is definitely going on regular rotation!

We loved this recipe! I took some shortcuts with the meatballs and used pre-made, but so delicious. The broth has great depth of flavor. For leftovers we served over rice instead of rice noodles and it almost had even better flavor the next day.

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Simple Weeknight Pineapple Quinoa S...

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Top 4 thai inspired recipes from across the web

The most viewed thai inspired recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thai mango salad

Simple Weeknight Pineapple Quinoa S...

Simple Weeknight Pineapple Quinoa S...

Thai Inspired Chicken Meatball Soup

The most viewed thai inspired recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine