thai recipe

A healthy, low-calorie hug in a bowl – it&#8217;s equally as good made with large prawns instead of chicken.

Chicken laksa

shallots

red chillies

stem ginger

vegetable oil

lemongrass

chicken breasts

chicken stock (see tip)

tbsp fish sauce

brown sugar

baby leaf spinach

coconut milk

limes.

bundles thin rice noodles

In a pan, gently fry 2 shallots, finely sliced, 2 red chillies, finely sliced, and a 5cm piece stem ginger, sliced, in 1 tsp vegetable oil for 2 minutes.

Add 2 lemongrass stalks, finely chopped, 2-3 chicken breasts, sliced, 600ml chicken stock and bring to a simmer. Stir in 2 tbsp fish sauce, 1 tbsp soft brown sugar and simmer for 10 minutes, until the chicken is cooked. Add a few handfuls baby leaf spinach, 200ml coconut milk and the juice of 2 limes. Warm until the spinach wilts.

Cook 2 bundles thin rice noodles according to pack instructions and stir into the laksa. Divide between bowls and garnish each with a fresh coriander sprig and lime wedges.

This vegetarian version of the classic Thai dish pad Thai is a moreish meal-in-one.

Tofu and mushroom pad Thai

rice noodles

tbsp tamarind paste

tbsp light soy sauce

tbsp palm sugar

firm tofu,

garlic cloves, finely chopped

Thai shallots,

Oriental mushrooms, torn

red chillies, deseeded and finely chopped

free-range eggs, beaten

Bunch of spring onions, finely sliced

carrot,

chives, snipped

coriander,

limes,

Place the noodles in a large bowl and pour over warm water to cover. Leave to soak for 20 minutes or until soft, then drain.

Meanwhile, make the sweet-and-sour paste. Mix the tamarind paste with a little hot water to loosen. Add the soy sauce and palm sugar; mix, taste and adjust to give a nice combination of sweet, salty and sour.

Heat 2 tbsp of the oil in a wok or large frying pan. Fry the tofu in batches for 3-4 minutes until golden and beginning to crisp. Remove from the wok and set aside.

Heat the remaining oil in the wok and fry the garlic and shallots for 30 seconds. Add the mushrooms and red chilli and cook for 2 minutes until beginning to soften. Add the noodles and stir-fry for 2 minutes, then push to one side. Add the eggs and allow to set, then scramble and mix with the noodles.

Add the sweet-and-sour paste and stir well. Toss in the spring onions, carrot and tofu and cook for a few minutes. Divide among serving bowls, sprinkle with the herbs, and serve with the lime wedges.

You can make this Thai curry dish and freeze half so, once it&#8217;s defrosted, it&#8217;s ready to be cooked for a quick dinner later on. If you like this, you&#8217;ll love our Vietnamese recipe too; sticky pork meatballs with rice noodles

Thai meatball coconut curry

olive oil

red peppers, sliced

curry

x coconut milk

spring onions, thinly sliced

lime wedges, to serve

almonds

rice,

For the meatballs

pork mince

spring onions, finely diced

Bunch of fresh coriander, leaves

ginger,

limes

In a large bowl, mix the ingredients for the meatballs. Season and, with wet hands, form into about 40 walnut-size balls. Put on a large plate and chill for 15 minutes or until needed.

Heat 2 tbsp of the oil in a large, deep frying pan, add the meatballs, in 2 batches, and fry for 10 minutes until cooked through and browned. Remove and set aside.

In the same pan, heat the remaining olive oil, add the peppers and fry for 2 minutes until softened, then add the curry paste and cook for 1 minute. Stir in the coconut milk, chillies, spring onions, lemongrass and lime juice. Gently simmer for a few minutes, then add the almonds and cook for a few minutes to warm through (add a little water if the curry sauce seems too thick).

Add the meatballs to the curry sauce and heat through. Divide half the curry among 4 serving bowls, sprinkle with coriander leaves and serve with rice and lime wedges.

Cool the remaining curry and spoon into a freezerproof container. Seal and freeze for up to 3 months. Thaw overnight in the fridge, then transfer to a saucepan and heat until the sauce and meatballs are piping hot. Serve as in step 4.

Low in both calories and fat, this Thai-style chicken burger recipe is a relatively quick and zingy supper.

Thai chicken burgers with cucumber relish

breadcrumbs

plain flour

spring onions, finely chopped

soy sauce

fish sauce

lemongrass paste

tbsp fresh coriander, chopped

medium free-range egg, whisked

sugar

½ cucumber, peeled and diced

potato

Finely dice the chicken. Place it in a large bowl with the breadcrumbs, flour, two-thirds of the chilli, spring onion, the zest of 1 lime and the juice of ½, 3 tsp of the soy sauce, the fish sauce, lemongrass paste and coriander. Add enough egg to bring it all together. Shape into 4 burgers, put on a lined plate and cover with cling film. Chill for 20 minutes.

Meanwhile, make the cucumber relish. Mix the remaining soy, sugar, juice of the remaining ½ lime and remaining chilli, pour over the cucumber and combine. Set aside.

Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil in a large frying pan and brown the burgers for 2-3 minutes on each side. Transfer to a lined baking sheet and bake for 10 minutes or until cooked through.

Serve with the cucumber relish, roasted sweet potato wedges and extra lime wedges.

Get ready for some spice with this delicious curry that will see you crowned king of the jungle.

Thai jungle fish curry

chat potatoes

onion, thinly sliced

gluten-free Thai jungle curry paste (see note)

fish stock

lime juice

skinless firm white fish

white rice,

red chilli, sliced (optional)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

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Ginger, garlic, coriander and chilli give these burgers a delicious Asian edge.

Thai-style barbecued chicken burger

garlic clove, crushed

lime, juiced

milliliters (1/4 cup) soy sauce

tbsp honey

chicken thigh fillets, excess fat

Turkish bread, quartered, split lengthways

Olive oil spray

mixed salad leaves

coriander

tomatoes, thinly sliced

peanut oil

3cm-piece fresh ginger, peeled, finely grated

brown onion, halved, thinly sliced

red chillies, seeded, thinly sliced

water

(1/4 cup, firmly packed) brown sugar

tomato paste

Thai basil leaves cool the fiery red chilli and add the perfect fresh finish to this dish that's crammed with crunch and colour.

Pad krapow moo

tbsp oyster sauce

tsp caster sugar

pork fillet,

red capsicum, halved, seeded, coarsely chopped

red chillies, halved, seeded, thinly sliced

green round beans, trimmed

Thai basil leaves

jasmine rice (optional),

We've taken this favourite Thai sweet and sour soup and made it easy to prepare for your midweek meal. It's nourishing ingredients are filled with iodine, making it nutrient rich and healthy too.

15-minute Tom yum

tbs coconut oil (we used Woolworths Macro

lemongrass stalks, bruised

(25 grams) galangal, sliced

garlic cloves, bruised

kaffir lime leaves

1.5L (6 cups) chicken or fish stock

red chillies, chopped

vine-ripened cherry tomatoes

oyster mushrooms

peeled prawns (tails intact), deveined, butterflied

(60 milliliters) fish sauce

tsp coconut sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977441057001&=domain=del

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Turkey Thai noodle salad

vermicelli noodles

turkey,

red cherry tomatoes, halved

onion

tbsp sweet chilli sauce

coriander leaves

mint

cashews

This quick and easy Thai beef salad recipe is tasty and substantial enough to satisfy as a main course.

Hot Thai beef salad

sirloin

garlic

cucumber

beansprouts

red chilli

mint leaves

lettuce

First make the dressing. In a bowl, whisk a chopped garlic clove, brown sugar, lime juice and light soy sauce. Set aside.

Halve and deseed cucumber, cut into sticks and put into a bowl. Add a handful of beansprouts, a deseeded and finely sliced red chilli, a good handful of mint leaves and the torn-up leaves of a little gem lettuce. Toss well and divide between 2 plates.

Griddle, pan-fry or grill seasoned sirloin or rump steaks for 2-5 minutes each side, depending on how well done you like them. Place on a board and cut into slices, then divide between the plates and drizzle with the dressing.

Pad Kra Pao Gai is a delicious Thai Street Food delight that translates to Holy Basil Chicken. There are a million tasty reasons why this dish is so incredibly popular but the fact it can be ready in 10-15 minutes is a major plus factor!

Thai Holy Basil Chicken - Make Authentic Pad Kra Pao Gai

chicken breast (or boneless thigh);

garlic;

Thai chilies;

vegetable oil;

oyster sauce;

soy sauce;

kecap manis;

sugar;

Thai holy basil;

egg (E);

oil (E).

Cut the chicken into small bite sized pieces.

Peel your garlic and chilies, and mince them....

Peel your garlic and chilies, and mince them.  They don't need to be a paste, but mashed enough to release their oils.

Remove the holy basil leaves from the stems....

Remove the holy basil leaves from the stems.  You only want to use the leaves.

Heat your wok on high and add the...

Heat your wok on high and add the 1 tablespoon of oil.

Add your chili and garlic paste. Stir fry...

Add your chili and garlic paste.  Stir fry for 1-15 seconds.  Stir constantly as you want the paste to be fragrant but not dry or burnt

Add the chicken. Keep stir frying continuously until...

Add the chicken. Keep stir frying continuously until cooked all the way through. Usually 3-4 minutes.  If the mix becomes dry and begins to stick add a dash of water to the pan.

Add the oyster sauce, light soy sauce, sugar,...

Add the oyster sauce, light soy sauce, sugar, and kecap manis. Stir fry for approximately 30 seconds.

Toss your holy basil leaves into the pan...

Toss your holy basil leaves into the pan and mix into the chicken,.  Turn off immediately and remove from the heat.

Prepare the egg (this can be done before...

Prepare the egg (this can be done before you cook the chicken of you wish)

Heat 2 tablespoons of oil in a wok...

Heat 2 tablespoons of oil in a wok or frying pan.

Add the egg to the hot oil and...

Add the egg to the hot oil and let it bubble and sizzle.  Carefully splash hot oil on top of the egg (don't flip it) - you'll get a crispy light fluffy egg!

Top 15 thai recipe recipes from across the web

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Top Tags

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Top 15 thai recipe recipes from across the web

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

Top Tags

Chicken laksa

Tofu and mushroom pad Thai

Thai meatball coconut curry

Thai chicken burgers with cucumber ...

Thai jungle fish curry

Thai-style barbecued chicken burger

Pad krapow moo

15-minute Tom yum

Turkey Thai noodle salad

Hot Thai beef salad

Thai Holy Basil Chicken - Make Auth...

sticky rice rolls with banana and c...

Vegan Thai Pineapple Fried Rice ( Q...

Thai Garlic Pepper Pork Recipe

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