33 AUTHENTIC THAI RECIPES

If you're a fan of bold, vibrant, and fresh flavors, you'll love these 33 authentic Thai recipes.

Thai cuisine is known for its perfect balance of sweet, sour, salty, and spicy flavors, and these recipes deliver just that.

Start your culinary adventure with dishes like tom yum soup, a tangy and spicy soup filled with shrimp and fragrant herbs.

Or dive into a hearty green curry made with coconut milk, vegetables, and chicken or tofu.

For a refreshing meal, try som tam, a crunchy and spicy papaya salad that’s a Thai street food favorite.

For noodle lovers, pad thai is a must-try, while pad sees ew offers a delicious savory option.

Thai spring rolls make the perfect appetizer, paired with a rich, spicy dipping sauce.

Don't forget to try popular sides like fried rice, Thai basil chicken, and the ever-popular Thai iced tea.

Whether you're a beginner or an expert in the kitchen, these recipes will help you bring authentic Thai flavors to your home.

Authentic Thai Recipes for Traditional Thai Flavors

33. Easy Pad Thai in 15 Minutes!

The most iconic Thai noodle dish in the world — rice noodles stir-fried with shrimp and tofu in a bold tamarind-based sauce, finished with crushed peanuts, bean sprouts, lime, and green onions. Ready in 15 minutes and endlessly satisfying. If you love noodle dishes like this, also explore our collection of easy lo mein recipes for more quick Asian noodle dinners.

Ingredients:

• 8 oz flat rice noodles, soaked in warm water 20 minutes until pliable
• 8 oz medium shrimp, peeled and deveined
• 4 oz firm tofu, pressed and cut into small cubes
• 2 large eggs
• 2 cups bean sprouts
• 3 green onions, cut into 1-inch pieces
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• Crushed roasted peanuts, lime wedges, and chilli flakes, for serving
• Pad Thai sauce: 3 tablespoons fish sauce, 2 tablespoons tamarind paste, 2 tablespoons sugar, 1 tablespoon oyster sauce

Instructions:

1. Whisk together all pad Thai sauce ingredients until the sugar dissolves completely. Set aside. Drain the soaked noodles.
2. Heat oil in a large wok over high heat. Fry the tofu cubes until golden on all sides, about 3 minutes. Push to the side. Add the shrimp and cook 1–2 minutes until pink. Push to the side.
3. Add garlic to the centre of the wok and cook 30 seconds. Add the drained noodles and pour the sauce over. Toss everything together vigorously for 2 minutes until the noodles are coated and beginning to absorb the sauce.
4. Push the noodles to the side, crack in the eggs, and scramble quickly. Toss together with the noodles. Add bean sprouts and green onions and toss for 30 seconds more. Serve immediately with crushed peanuts, lime wedges, and chilli flakes.

32. Authentic Thai Tom Yum Soup (Classic Tom Yum Goong)

One of the most internationally recognised and beloved soups in the world — a blazingly aromatic, tangy, and spicy Thai shrimp broth built on lemongrass, galangal, kaffir lime leaves, fish sauce, and lime juice. Intensely flavourful and ready in 20 minutes. For more comforting soup inspiration, see our healthy shrimp recipes and easy chicken soup roundups.

Ingredients:

• 1 lb large shrimp, peeled and deveined (shells reserved for broth)
• 4 cups chicken or shrimp broth
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 5 slices fresh galangal or ginger
• 5 kaffir lime leaves, torn
• 3–5 Thai bird's eye chillies, smashed
• 1 cup mushrooms (oyster, shiitake, or straw), sliced
• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice
• 1 tablespoon Thai roasted chilli paste (nam prik pao)
• 1 teaspoon sugar
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Simmer the shrimp shells in the broth for 10 minutes. Strain and discard shells. Return the infused broth to the pot.
2. Add lemongrass, galangal, kaffir lime leaves, and bird's eye chillies to the broth. Simmer 5 minutes to infuse the aromatics.
3. Add the mushrooms and roasted chilli paste. Simmer 3 minutes. Add the shrimp and cook 2 minutes until just pink and cooked through.
4. Remove from heat. Season with fish sauce, lime juice, and sugar. Taste and adjust the balance of sour, salty, and spicy. Serve immediately with fresh cilantro and lime wedges.

31. Thai Green Curry Chicken (Gaeng Keow Wan Gai)

Thailand's most celebrated curry — tender chicken simmered in a rich, creamy coconut milk sauce perfumed with green curry paste, Thai basil, kaffir lime leaves, and Thai eggplant. Fragrant, complex, and completely irresistible over jasmine rice. One of the finest dishes in our collection of easy curry recipes.

Ingredients:

• 1½ lbs boneless chicken thighs, cut into bite-sized pieces
• 2 (13.5 oz) cans full-fat coconut milk
• 3–4 tablespoons green curry paste (store-bought or homemade)
• 1 cup Thai eggplant, quartered (or regular eggplant, diced)
• 1 cup zucchini, sliced
• 4 kaffir lime leaves, torn
• 2 stalks lemongrass, bruised
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 cup fresh Thai basil leaves
• 2 tablespoons vegetable oil
• Steamed jasmine rice, for serving

Instructions:

1. Heat oil in a wok or large saucepan over medium heat. Add the green curry paste and fry for 2 minutes until very fragrant. Add 1 cup of the coconut milk and stir to combine with the paste.
2. Add the chicken and cook for 5 minutes, stirring to coat. Pour in the remaining coconut milk. Add lemongrass and kaffir lime leaves.
3. Add the eggplant and zucchini. Simmer for 10–15 minutes until the chicken is cooked through and the vegetables are tender.
4. Season with fish sauce and sugar. Remove lemongrass. Stir in the Thai basil and cook 30 more seconds. Serve immediately over steamed jasmine rice.

30. Thai Red Curry Paste

The essential foundation of Thai red curries — a vibrant, deeply aromatic paste made by pounding dried red chillies, lemongrass, galangal, garlic, shallots, kaffir lime zest, and shrimp paste into a smooth, concentrated base. Making it from scratch is a revelation compared to store-bought and keeps refrigerated for two weeks. The base for so many of the easy curry recipes on this list.

Ingredients:

• 10 dried red chillies, soaked in warm water 20 minutes, drained
• 2 stalks lemongrass, white part only, thinly sliced
• 5 slices fresh galangal or ginger
• 5 cloves garlic
• 3 shallots, roughly chopped
• Zest of 1 kaffir lime (or 2 regular lime leaves, finely chopped)
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon white pepper
• 1 tablespoon shrimp paste (or miso paste for vegetarian)
• 1 teaspoon salt

Instructions:

1. If using a mortar and pestle (traditional method): pound the hardest, most fibrous ingredients first — lemongrass, galangal, and kaffir lime zest — until broken down. Add the chillies and shallots and continue pounding.
2. Add garlic, shrimp paste, ground spices, and salt. Continue pounding until a smooth, homogenous paste forms — this takes about 15–20 minutes by hand.
3. For a food processor method: combine all ingredients and blend on high, scraping down the sides frequently. Add 1–2 tablespoons of water if needed for the blades to catch. Blend until as smooth as possible.
4. Store in an airtight jar in the refrigerator for up to 2 weeks, or freeze in tablespoon portions for up to 3 months. Use 2–3 tablespoons per curry recipe.

29. Authentic Vegan Pad See Ew (Thai Soy Sauce Rice Noodles)

Wide, silky flat rice noodles stir-fried at blistering heat in a savoury dark soy sauce with Chinese broccoli and egg — one of Thailand's most beloved street foods and a completely satisfying vegan dinner. The char from the high heat is what makes this dish extraordinary. A perfect addition to any vegan dinner recipe collection.

Ingredients:

• 12 oz fresh wide rice noodles (or dried, soaked until pliable)
• 2 cups Chinese broccoli (gai lan) or regular broccoli, cut into pieces
• 2 large eggs (or flax eggs for fully vegan)
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• Pad see ew sauce: 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce (or vegan oyster sauce), 1 teaspoon sugar, 1 teaspoon sesame oil

Instructions:

1. Whisk together all sauce ingredients and set aside. If using fresh noodles, carefully separate them. If they are cold and clumped, microwave 30 seconds to loosen.
2. Heat a wok over maximum heat until smoking. Add oil. Add garlic and cook 20 seconds. Add the Chinese broccoli stems first and stir-fry 1 minute, then add the leaves.
3. Add the noodles. Pour the sauce over and toss vigorously. Let the noodles sit undisturbed for 30 seconds to char slightly, then toss. Repeat to build wok hei.
4. Push to the side, crack in the eggs, scramble quickly, and fold into the noodles. Taste and adjust seasoning. Serve immediately.

28. Massaman Curry

The mildest, most aromatic, and most complex of all Thai curries — a rich, slow-cooked coconut milk curry with beef and potatoes infused with warm whole spices like cinnamon, cardamom, star anise, and cloves that reflect its Persian and Indian influences. Often voted the world's most delicious food. A spectacular addition to any curry recipe collection.

Ingredients:

• 1½ lbs beef chuck or brisket, cut into 2-inch chunks
• 2 (13.5 oz) cans full-fat coconut milk
• 3 tablespoons massaman curry paste (store-bought or homemade)
• 2 medium potatoes, peeled and cut into chunks
• 1 large onion, cut into wedges
• ½ cup roasted peanuts
• 1 cinnamon stick
• 3 cardamom pods, lightly crushed
• 2 tablespoons fish sauce
• 1 tablespoon tamarind paste
• 1 tablespoon palm sugar or brown sugar
• 2 tablespoons vegetable oil

Instructions:

1. Heat oil in a large pot or Dutch oven over medium heat. Fry the massaman curry paste for 2 minutes until fragrant. Add 1 cup of coconut milk and stir to combine.
2. Add the beef and toss to coat. Add the remaining coconut milk, cinnamon stick, cardamom pods, and enough water to just cover the beef. Bring to a boil, then reduce to a very low simmer. Cover and cook for 1.5–2 hours until the beef is nearly tender.
3. Add the potatoes and onion. Continue simmering uncovered for 20–30 minutes until the potatoes are tender and the sauce has reduced and thickened.
4. Stir in the roasted peanuts, fish sauce, tamarind paste, and sugar. Taste and adjust the balance of salty, sweet, and sour. Serve over steamed jasmine rice.

27. Thai Green Papaya Salad

Thailand's most beloved street food salad — shredded unripe green papaya pounded in a mortar with garlic, chillies, green beans, cherry tomatoes, fish sauce, lime, and palm sugar, finished with roasted peanuts. Bright, crunchy, tangy, and spicy in equal measure. A refreshing dish alongside our best summer salad recipes.

Ingredients:

• 3 cups green (unripe) papaya, peeled and shredded into thin matchsticks
• 2–4 Thai bird's eye chillies (adjust to heat preference)
• 2 cloves garlic
• 6 green beans, cut into 1-inch pieces
• 6 cherry tomatoes, halved
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon palm sugar or brown sugar
• 2 tablespoons dried shrimp (optional)
• ¼ cup roasted peanuts, roughly crushed

Instructions:

1. In a large mortar and pestle, pound the garlic and chillies until roughly broken — not a paste. Add the green beans and pound lightly to bruise.
2. Add the cherry tomatoes and pound gently just to split them. Add the dried shrimp if using.
3. Add the shredded green papaya. Using a large spoon to fold and the pestle to lightly pound, work the seasoning into the papaya.
4. Season with fish sauce, lime juice, and sugar. Taste and adjust — this salad should be simultaneously salty, sour, spicy, and slightly sweet. Transfer to a plate, scatter peanuts over the top, and serve immediately with sticky rice.

26. Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)

A deeply comforting, creamy Thai coconut soup with chicken, mushrooms, lemongrass, galangal, and kaffir lime leaves — slow-cooked all day to develop extraordinary depth of flavour. One of the most beloved Thai soups and a wonderful hands-off weeknight meal. For more slow cooker comfort food, see our healthy crockpot recipes.

Ingredients:

• 1½ lbs boneless chicken thighs
• 2 (13.5 oz) cans full-fat coconut milk
• 2 cups chicken broth
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 6 slices fresh galangal or ginger
• 5 kaffir lime leaves, torn
• 2 cups mushrooms, sliced
• 2–3 Thai bird's eye chillies, smashed
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon sugar
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Place the chicken thighs in the slow cooker. Add the coconut milk, chicken broth, lemongrass, galangal, kaffir lime leaves, and chillies.
2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until the chicken is completely tender and the broth is deeply fragrant.
3. Remove the chicken and shred or slice it. Remove and discard the lemongrass, galangal, and kaffir lime leaves. Return the chicken to the pot. Add the mushrooms, cover, and cook on HIGH for 20 more minutes.
4. Season with fish sauce, lime juice, and sugar. Taste and adjust. Serve in bowls topped with fresh cilantro and a squeeze of lime.

25. Thai Holy Basil Chicken (Pad Kra Pow Gai)

Thailand's most popular street food dish — minced chicken stir-fried with garlic, bird's eye chillies, and an abundance of fresh Thai holy basil in a deeply savoury oyster and fish sauce, traditionally served over rice with a crispy fried egg. Explosively flavourful and ready in 10 minutes. One of the greatest quick easy chicken recipes in all of Asian cooking.

Ingredients:

• 1 lb ground or minced chicken
• 5 cloves garlic, minced
• 4–6 Thai bird's eye chillies, thinly sliced (adjust to heat preference)
• 1 cup fresh Thai holy basil leaves (or Italian basil as substitute)
• 2 tablespoons vegetable oil
• Sauce: 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 1 tablespoon dark soy sauce, 1 teaspoon sugar
• Steamed jasmine rice and crispy fried eggs, for serving

Instructions:

1. Whisk together all sauce ingredients and set aside.
2. Heat oil in a wok over very high heat. Add the garlic and chillies and stir-fry for 30 seconds until golden and extremely fragrant.
3. Add the minced chicken and stir-fry, breaking into small crumbles, over high heat for 3–4 minutes until cooked through and beginning to caramelize at the edges.
4. Pour the sauce over and toss to coat. Cook 1 more minute. Remove from heat and stir in the basil leaves — the residual heat will wilt them perfectly. Serve immediately over jasmine rice with a crispy fried egg on top.

24. Coconut Sticky Rice with Mango (Khao Niao Mamuang)

Thailand's most famous and beloved dessert — glutinous sticky rice steamed until tender and then soaked in warm sweetened coconut milk, served alongside perfectly ripe fresh mango slices and drizzled with a salty coconut cream sauce. Simple, beautiful, and completely extraordinary. One of the most memorable Thai sweets alongside our favourite easy summer desserts.

Ingredients:

• 1½ cups glutinous (sticky) rice, soaked in cold water for at least 4 hours or overnight
• 1 (13.5 oz) can full-fat coconut milk, divided
• ¼ cup sugar
• ½ teaspoon salt
• 2 ripe mangoes, peeled and sliced
• Coconut topping sauce: ½ cup coconut milk + 1 tablespoon sugar + ¼ teaspoon salt + 1 teaspoon cornstarch — simmer until slightly thickened
• Toasted sesame seeds or mung beans, for garnish

Instructions:

1. Drain the soaked rice. Steam in a bamboo steamer lined with cheesecloth over boiling water for 20–25 minutes until the grains are fully translucent, tender, and no longer opaque in the centre.
2. While the rice steams, warm ¾ of the coconut milk with the sugar and salt over low heat until the sugar dissolves — do not boil. Set aside.
3. Transfer the hot cooked rice to a bowl. Pour the warm sweetened coconut milk over the rice immediately and fold gently to combine. Cover and rest for 20 minutes — the rice will absorb all the coconut milk and become creamy and rich.
4. Make the coconut topping sauce by simmering the remaining ingredients until slightly thickened. Serve the sticky rice mounded on a plate alongside fresh mango slices, drizzled with the coconut topping sauce, and garnished with toasted sesame seeds.

23. Beef Larb

The national dish of Laos and a celebrated Thai Isan specialty — ground beef cooked and tossed with a bold dressing of fish sauce, lime juice, chilli, toasted ground rice, fresh mint, cilantro, and shallots. Light, intensely flavourful, and served at room temperature. A wonderful alternative to standard ground beef dinners from our ground beef recipes collection.

Ingredients:

• 1 lb ground beef (or finely chopped beef)
• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice
• 1–2 teaspoons chilli flakes or finely chopped bird's eye chilli
• 2 tablespoons toasted rice powder (raw jasmine rice dry-toasted in a pan then ground to a powder)
• 3 shallots, thinly sliced
• ½ cup fresh mint leaves
• ½ cup fresh cilantro, roughly chopped
• 3 green onions, thinly sliced
• Lettuce leaves and cucumber slices, for serving

Instructions:

1. Make the toasted rice powder: dry-toast 3 tablespoons raw jasmine rice in a small dry pan over medium heat, stirring constantly, until golden and nutty-smelling — about 5 minutes. Grind in a spice grinder or mortar and pestle to a coarse powder.
2. Cook the ground beef in a hot skillet with no oil over medium-high heat, breaking into very fine crumbles, until just cooked through. Drain any excess fat. Remove from heat and cool slightly.
3. Transfer the beef to a large bowl. Add fish sauce, lime juice, and chilli. Toss to combine. Add the toasted rice powder, shallots, green onions, mint, and cilantro. Toss everything together.
4. Taste and adjust — the larb should be salty, sour, spicy, and herbaceous in perfect balance. Serve at room temperature on a platter with lettuce leaves and cucumber slices alongside steamed jasmine or sticky rice.

22. Panang Curry

A richer, thicker, and less soupy curry than Thai red — Panang curry has a deeply complex, slightly sweet flavour with a pronounced nuttiness from ground peanuts in the paste, simmered with coconut milk and your choice of chicken, beef, or tofu. One of the most refined and sophisticated dishes in our easy curry recipe collection.

Ingredients:

• 1½ lbs boneless chicken breast or thigh, thinly sliced
• 2 (13.5 oz) cans full-fat coconut milk
• 3 tablespoons Panang curry paste (store-bought)
• 3 kaffir lime leaves, thinly shredded
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon peanut butter (adds the traditional Panang richness)
• 1 red bell pepper, thinly sliced
• 2 tablespoons vegetable oil
• Fresh Thai basil and sliced red chilli, for garnish

Instructions:

1. Heat oil in a wok or large saucepan over medium heat. Add the Panang curry paste and fry 2 minutes until very fragrant. Add 1 cup of coconut milk and stir to emulsify with the paste.
2. Add the chicken and cook 5 minutes, stirring to coat in the sauce. Pour in the remaining coconut milk.
3. Add the peanut butter and stir until melted into the sauce. Add the bell pepper and kaffir lime leaves. Simmer gently for 10–12 minutes until the chicken is cooked through and the sauce is rich and slightly thickened.
4. Season with fish sauce and sugar. Taste and adjust. Serve over steamed jasmine rice, garnished with shredded kaffir lime leaves, fresh basil, and sliced red chilli.

21. Thai Fish Cakes (Tod Mun Pla)

Classic Thai street food — springy, bouncy, deeply flavourful fish cakes made with minced white fish blended with red curry paste, kaffir lime leaves, and green beans, fried until crispy golden and served with sweet chilli dipping sauce and cucumber relish. One of the most satisfying and addictive Thai appetizers. Try these alongside our delicious fish recipes.

Ingredients:

• 1 lb white fish fillets (cod, tilapia, or sea bass), cut into pieces
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 large egg
• 4 kaffir lime leaves, very finely shredded
• ½ cup green beans, very thinly sliced into rounds
• Oil for shallow frying
• Sweet chilli sauce and cucumber slices, for serving

Instructions:

1. Place the fish pieces in a food processor. Pulse until the fish forms a smooth paste — do not over-process. Transfer to a bowl.
2. Add the red curry paste, fish sauce, and egg. Mix vigorously with your hands or a spoon in one direction for 2–3 minutes until the mixture becomes sticky and holds together. Fold in the kaffir lime leaves and green beans.
3. Wet your hands and shape the mixture into flat, round cakes about 2 inches wide and ½ inch thick. You should get about 16 cakes.
4. Heat ½ inch of oil in a skillet over medium-high heat. Fry the fish cakes in batches for 2–3 minutes per side until deeply golden and cooked through. Drain on a wire rack. Serve immediately with sweet chilli sauce and cucumber slices.

20. Vegan Hot and Sour Squash Thai Curry

A vibrant, bold vegan Thai curry with chunks of butternut squash in a tangy, spicy coconut milk sauce built on galangal, lemongrass, and lime — from the celebrated recipe by Meera Sodha. Deeply comforting and completely plant-based, this is one of the best vegan dinner recipes in the Thai cooking canon.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and cut into 1.5-inch chunks
• 2 (13.5 oz) cans full-fat coconut milk
• 2 tablespoons red or green curry paste
• 1 cup vegetable broth
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves, torn
• 3 tablespoons lime juice
• 2 tablespoons soy sauce or tamari
• 1 tablespoon palm sugar or brown sugar
• 1–2 red chillies, sliced
• 2 tablespoons coconut oil
• Fresh basil and steamed jasmine rice, for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Fry the curry paste for 2 minutes until fragrant. Add 1 cup of coconut milk and stir to combine.
2. Add the squash chunks, remaining coconut milk, vegetable broth, lemongrass, kaffir lime leaves, and chillies. Stir to combine.
3. Bring to a boil, then reduce to a simmer. Cook uncovered for 20–25 minutes until the squash is completely tender and the sauce has reduced slightly.
4. Remove lemongrass. Season with lime juice, soy sauce, and sugar. Taste and adjust the hot-sour-sweet balance carefully. Stir in fresh basil. Serve over jasmine rice.

19. Thai Chicken Fried Rice (Khao Pad Gai)

Thai fried rice is distinct from Chinese fried rice — seasoned with fish sauce rather than soy sauce, with a lighter, cleaner flavour and typically served with a wedge of lime, cucumber slices, and a sprinkle of green onions. Day-old rice is essential for the best texture. Also see our easy chicken fried rice recipe for another great version.

Ingredients:

• 3 cups cooked day-old jasmine rice, cold and broken apart
• 1 lb boneless chicken breast or thigh, thinly sliced
• 3 large eggs, beaten
• ½ cup frozen peas or corn
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• Lime wedges, sliced cucumber, and green onions, for serving

Instructions:

1. Heat a wok over very high heat until smoking. Add oil. Add the chicken and stir-fry 3–4 minutes until cooked through and golden. Push to the side.
2. Add the onion and garlic. Cook 2 minutes. Add the eggs and scramble quickly, then toss together with the chicken.
3. Add the cold rice and press against the wok. Let sit 1–2 minutes to develop some char, then toss. Add the peas or corn and toss.
4. Season with fish sauce, soy sauce, oyster sauce, and sugar. Toss until evenly coloured. Serve with lime wedges, sliced cucumber, and green onions on the side.

18. Easy Khao Soi — Thai Coconut Curry Noodle Soup

The signature dish of Chiang Mai — a rich, creamy coconut curry soup with tender chicken and egg noodles, topped with crispy deep-fried noodles, pickled mustard greens, shallots, lime, and chilli oil. One of the most complex and rewarding Thai dishes and a meal that every curry lover must try. A showstopper from our easy curry recipe collection.

Ingredients:

• 1½ lbs bone-in chicken thighs
• 12 oz fresh egg noodles, divided
• 2 (13.5 oz) cans full-fat coconut milk
• 2 cups chicken broth
• 3 tablespoons red or Khao Soi curry paste
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 1 teaspoon turmeric
• Oil for frying crispy noodles
• Toppings: pickled mustard greens, sliced shallots, lime wedges, chilli oil, fresh cilantro

Instructions:

1. Fry a small handful of the egg noodles in hot oil until crispy and golden — these are the essential crunchy topping. Drain and set aside.
2. Heat a little oil in a large pot. Fry the curry paste with turmeric for 2 minutes. Add 1 cup of coconut milk and stir to combine. Add the chicken thighs and coat in the paste.
3. Add the remaining coconut milk and chicken broth. Bring to a boil, then reduce to a simmer. Cook for 25–30 minutes until the chicken is completely tender. Remove chicken, shred the meat, and return to the pot. Season with fish sauce and sugar.
4. Cook the remaining egg noodles in boiling water until tender. Divide among bowls. Ladle the curry broth and chicken over the noodles. Top with crispy noodles, pickled mustard greens, shallots, cilantro, lime, and a drizzle of chilli oil.

17. Thai Shrimp Cakes (Tod Mun Goong)

Crispy, flavour-packed Thai shrimp cakes made with minced shrimp blended with red curry paste, kaffir lime leaves, and fresh herbs — fried until golden and served with a tangy cucumber sweet chilli relish. A wonderful Thai appetizer that pairs perfectly with our collection of healthy shrimp recipes.

Ingredients:

• 1 lb raw shrimp, peeled, deveined, and patted dry
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 large egg
• 3 kaffir lime leaves, very finely shredded
• 2 green onions, finely chopped
• 1 tablespoon cornstarch
• Oil for shallow frying
• Sweet chilli sauce and sliced cucumber, for serving

Instructions:

1. Roughly chop half the shrimp. Place the other half in a food processor and pulse until a coarse paste forms. Combine both in a bowl.
2. Add red curry paste, fish sauce, egg, kaffir lime leaves, green onions, and cornstarch. Mix vigorously until the mixture is sticky and holds together.
3. Wet your hands and shape into flat, round cakes about 2 inches wide. Heat ½ inch of oil in a skillet over medium-high heat. Fry the shrimp cakes in batches for 2–3 minutes per side until deeply golden.
4. Drain on a wire rack. Serve immediately with sweet chilli sauce for dipping and sliced cucumber alongside.

16. Pla Rad Prik — Thai Crispy Whole Fish

One of Thailand's most spectacular restaurant dishes — a whole fish deep-fried until completely, shattering-crispy from head to tail, then draped in a vibrant, bold sauce of garlic, chillies, fish sauce, lime, and palm sugar. The contrast of crispy fish skin with the tangy sauce is extraordinary. Pairs beautifully with recipes from our delicious fish recipes collection.

Ingredients:

• 1 whole sea bass or snapper (about 1.5 lbs), cleaned and scored deeply 3 times on each side
• Oil for deep frying
• Cornstarch or rice flour, for dusting
• Chilli sauce: 5 cloves garlic (minced), 4–6 red chillies (sliced), 3 tablespoons fish sauce, 2 tablespoons palm sugar or brown sugar, 2 tablespoons lime juice, ¼ cup water — simmer together 3 minutes until slightly thickened
• Fresh cilantro and sliced red chilli, for garnish

Instructions:

1. Pat the fish completely dry inside and out. Score the fish deeply on both sides — the cuts should reach the bone. Dust the entire fish generously with cornstarch or rice flour, pressing into the scores and cavity.
2. Heat oil to 375°F in a large wok or deep pot — you need enough oil to submerge most of the fish. Carefully lower the fish into the oil. Fry for 8–10 minutes, turning once halfway, until the fish is completely golden and crispy all over and the flesh is cooked through.
3. Make the chilli sauce: simmer all sauce ingredients together for 3 minutes until slightly thickened and the garlic is fragrant. Taste and adjust the sweet, sour, and salty balance.
4. Drain the fish on a wire rack. Place on a large serving plate. Pour the chilli sauce generously over the entire fish. Garnish with cilantro and sliced chilli. Serve immediately.

15. Pad Woon Sen (Thai Glass Noodle Stir Fry)

Slippery, translucent glass noodles (mung bean vermicelli) stir-fried with egg, mushrooms, cabbage, tomatoes, and your choice of protein in a savoury oyster and fish sauce. Lighter than rice noodle dishes and uniquely satisfying — a wonderful quick dinner from the Thai home-cooking repertoire. See more noodle ideas in our easy lo mein recipes collection.

Ingredients:

• 4 oz glass noodles (mung bean vermicelli), soaked in warm water 15 minutes until pliable
• 8 oz chicken, shrimp, or tofu
• 2 large eggs, beaten
• 1 cup cabbage, thinly shredded
• 1 cup mushrooms, sliced
• 1 medium tomato, cut into wedges
• 3 cloves garlic, minced
• 3 green onions, cut into pieces
• 2 tablespoons vegetable oil
• Sauce: 2 tablespoons oyster sauce, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, white pepper to taste

Instructions:

1. Drain the glass noodles and cut into manageable lengths with scissors. Whisk together all sauce ingredients.
2. Heat oil in a wok over high heat. Cook the protein of choice until done. Add the garlic and cook 30 seconds. Push to the side, add the eggs, and scramble.
3. Add cabbage and mushrooms and stir-fry 2 minutes. Add the glass noodles and the sauce. Toss everything together vigorously — the noodles absorb liquid quickly, so work fast.
4. Add the tomato wedges and green onions. Toss gently and cook 1 more minute. Season with extra fish sauce or white pepper to taste. Serve immediately.

14. Thai Omelet with Rice (Khao Kai Jeow)

Thailand's most beloved everyday meal — a crispy, puffy Thai-style omelet made by vigorously whisking eggs with fish sauce and frying in very hot oil until dramatically puffed and golden, served over steamed rice with a drizzle of Sriracha and sweet chilli sauce. Simple, deeply satisfying, and ready in 5 minutes. The ultimate comfort food alongside our best breakfast ideas.

Ingredients:

• 3 large eggs
• 1 tablespoon fish sauce
• ½ teaspoon white pepper
• 2–3 tablespoons vegetable oil (more oil than you think — this is key)
• Steamed jasmine rice, for serving
• Sriracha, sweet chilli sauce, or soy sauce, for topping
• Optional additions: 1 tablespoon minced pork, shrimp, or green onions whisked into the egg

Instructions:

1. Crack the eggs into a bowl. Add fish sauce and white pepper. Beat very vigorously with a fork or whisk for at least 30 seconds until the mixture is very frothy with lots of air bubbles — this creates the puffy texture.
2. Heat the oil in a small wok or skillet over HIGH heat until the oil is very hot and shimmering — almost smoking. The high oil temperature is essential for the characteristic puffing.
3. Pour the beaten egg mixture into the hot oil all at once. It should sizzle and puff dramatically. Use a spatula to fold and roll the edges toward the centre, creating a pillow-like, irregular shape.
4. Cook for 1–2 minutes until the exterior is crispy and golden but the interior is still slightly custardy. Slide immediately onto steamed rice. Drizzle with Sriracha and sweet chilli sauce.

13. Chicken Satay with Peanut Sauce

Tender, marinated chicken skewers grilled until charred and smoky, served with the most luxurious, creamy, nutty peanut sauce and a cooling cucumber relish — one of Southeast Asia's greatest and most universally loved street foods. A showstopper appetizer or main that fits perfectly alongside our easy kabob recipes.

Ingredients:

• 1½ lbs boneless chicken thighs, cut into thin strips
• Wooden skewers, soaked in water 30 minutes
• Marinade: 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon coconut milk, 1 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon sugar, 1 tablespoon vegetable oil
• Peanut sauce: ½ cup smooth peanut butter, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon honey, 1 tablespoon red curry paste, ½ cup coconut milk — whisk together, thin with warm water to dipping consistency
• Cucumber relish: 1 cucumber (diced), 2 shallots (diced), 1 red chilli (sliced), 2 tablespoons rice vinegar, 1 tablespoon sugar, ½ teaspoon salt

Instructions:

1. Combine all marinade ingredients. Add the chicken strips and toss to coat thoroughly. Marinate at least 2 hours — overnight in the fridge is ideal for the most flavourful result.
2. Make the peanut sauce by whisking all ingredients together until smooth. Taste and adjust heat, sweetness, and acidity. Make the cucumber relish by combining all ingredients and stirring until the sugar dissolves.
3. Thread the marinated chicken onto soaked skewers, weaving the meat so it lies flat.
4. Grill over medium-high heat for 3–4 minutes per side until beautifully charred and cooked through. Serve immediately with warm peanut sauce and cucumber relish on the side.

12. Moo Ping Thai Grilled Pork Skewers

Bangkok's most iconic street food breakfast — thin-sliced pork belly or shoulder marinated in an addictive sweet-savoury sauce of coconut milk, fish sauce, oyster sauce, garlic, and palm sugar, then grilled over charcoal until caramelized and slightly charred. Served with sticky rice for an authentic Thai street food experience. Also fantastic alongside our easy healthy grilling recipes.

Ingredients:

• 1½ lbs pork shoulder or belly, thinly sliced (about ¼ inch thick)
• Wooden skewers, soaked in water 30 minutes
• Marinade: ¼ cup coconut milk, 3 tablespoons fish sauce, 2 tablespoons oyster sauce, 2 tablespoons palm sugar or brown sugar, 1 tablespoon soy sauce, 4 cloves garlic (minced), 1 teaspoon white pepper, 1 tablespoon sesame oil
• Steamed sticky rice, for serving

Instructions:

1. Combine all marinade ingredients until the sugar dissolves. Add the pork slices and toss to coat every surface. Cover and marinate in the refrigerator for at least 4 hours — overnight delivers the best result.
2. Thread the marinated pork onto skewers, folding the thin slices back and forth so the meat lies flat and is compact on the skewer.
3. Grill over medium-high heat for 3–4 minutes per side, basting with the remaining marinade as you cook, until the pork is caramelized, slightly charred at the edges, and cooked through.
4. Serve immediately with steamed sticky rice. The marinade caramelizes beautifully on the grill and creates the characteristic sweet, savoury, smoky crust that makes moo ping so irresistible.

11. Kaeng Liang — Thai Herbal Vegetable Soup

One of Thailand's most nourishing and underappreciated traditional soups — a clean, fragrant, deeply herbal broth made with white peppercorns, shrimp paste, and shallots, filled with whatever seasonal vegetables are available: pumpkin, mushrooms, courgette, corn, and Thai basil. Light, restorative, and completely unique. A wonderful addition to our favourite soup recipes.

Ingredients:

• 4 cups water or light vegetable broth
• Kaeng Liang paste: 1 tablespoon white peppercorns, 3 shallots, 1 teaspoon shrimp paste — pound together into a rough paste
• 1 cup butternut squash or pumpkin, peeled and diced
• 1 cup mushrooms, sliced
• 1 cup baby corn or corn kernels
• 1 cup zucchini, diced
• 1 cup Thai basil or sweet basil leaves
• 2 tablespoons fish sauce
• Salt, to taste

Instructions:

1. Bring the water or broth to a boil. Add the kaeng liang paste and stir to dissolve.
2. Add the pumpkin or squash first as it takes the longest — simmer for 5 minutes.
3. Add the mushrooms, corn, and zucchini. Simmer for 5 more minutes until all vegetables are just tender.
4. Season with fish sauce and salt. Stir in the basil leaves and remove from heat immediately. The basil should just wilt in the residual heat. Serve immediately as a light meal or starter.

10. Pad Pong Karee Talay — Thai Yellow Curry Seafood Stir Fry

A beloved Thai restaurant classic — mixed seafood stir-fried in a rich, creamy yellow curry sauce made with egg, curry powder, coconut milk, and fish sauce, finished with celery, spring onions, and bird's eye chilli. Luxurious and spectacular, this dish is one of the finest things to cook for a seafood lover. Try it alongside other recipes from our delicious seafood recipes.

Ingredients:

• 1 lb mixed seafood (shrimp, squid, scallops, or crab)
• 2 large eggs, beaten
• ½ cup coconut milk
• 1 tablespoon yellow curry powder
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 3 stalks celery, cut into 1-inch pieces
• 4 green onions, cut into 2-inch pieces
• 2–3 bird's eye chillies, sliced
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil

Instructions:

1. Whisk together the beaten eggs, coconut milk, curry powder, fish sauce, oyster sauce, and sugar until smooth. Set aside.
2. Heat oil in a wok over high heat. Add garlic and chillies and cook 30 seconds. Add the seafood and stir-fry 2–3 minutes until the shrimp are pink and squid is opaque.
3. Add the celery and stir-fry 1 minute. Pour the egg and coconut milk mixture over the seafood and toss quickly over high heat — the eggs will cook into soft, creamy curds coating the seafood.
4. Add the green onions and toss. The sauce should be creamy and slightly thickened. Serve immediately over steamed jasmine rice.

9. Classic Thai Gai Yang Grilled Chicken

Thailand's iconic whole grilled chicken — marinated overnight in lemongrass, galangal, garlic, coriander root, white pepper, oyster sauce, and fish sauce, then grilled low and slow over charcoal until the skin is lacquered and the meat is impossibly juicy. Served with sticky rice, papaya salad, and a sweet chilli dipping sauce. Perfect for our easy healthy grilling recipes.

Ingredients:

• 1 whole chicken (about 3.5 lbs), spatchcocked — or 4 bone-in chicken thighs
• Marinade: 3 stalks lemongrass (white part, minced), 4 cloves garlic, 2-inch piece galangal or ginger (minced), 3 tablespoons fish sauce, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon palm sugar or brown sugar, 1 teaspoon white pepper, 1 teaspoon ground coriander, 1 tablespoon vegetable oil
• Sweet chilli sauce and sticky rice, for serving

Instructions:

1. Combine all marinade ingredients and mix well. Rub thoroughly over the entire chicken, including under the skin. Cover and refrigerate overnight — the longer the marination the more flavourful the result.
2. Remove from the fridge 30 minutes before grilling. Preheat the grill to medium heat — gai yang is cooked low and slow, not over high heat, which would char the exterior before the meat is done.
3. Grill skin-side down for 20–25 minutes until deeply golden. Flip and grill for 15–20 more minutes, basting occasionally with the remaining marinade, until the internal temperature reaches 165°F.
4. Rest 10 minutes before carving. Serve with sticky rice, green papaya salad, and sweet chilli sauce for dipping.

8. Thai Boat Noodles (Kuay Teow Reua)

One of Bangkok's most famous street food traditions — small bowls of rice noodles in an extraordinarily rich, dark pork or beef broth deepened with pig's blood, five-spice, and star anise, topped with braised pork, fried garlic, bean sprouts, and morning glory. Small, bold, and deeply complex. A dish for serious noodle enthusiasts alongside our easy noodle recipes.

Ingredients:

• 8 oz flat rice noodles, cooked and divided among bowls
• Boat noodle broth: 4 cups pork or beef broth, 2 tablespoons dark soy sauce, 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1 cinnamon stick, 2 star anise, ½ teaspoon five-spice powder, 1 teaspoon white pepper — simmer 20 minutes then strain
• 8 oz pork loin or beef, thinly sliced
• 1 cup bean sprouts
• ½ cup morning glory or spinach
• Fried garlic, sliced red chilli, ground white pepper, and lime, for topping

Instructions:

1. Make the broth: combine all broth ingredients and simmer for 20 minutes. Taste and adjust seasoning — it should be deeply savoury and dark. Strain out the aromatics. Keep hot.
2. Quickly cook the thinly sliced pork or beef directly in the simmering broth for 1–2 minutes until just cooked through. Remove and set aside.
3. Blanch the bean sprouts and morning glory briefly in boiling water for 30 seconds. Drain.
4. Divide the cooked noodles among bowls. Top with the meat and blanched vegetables. Ladle the rich hot broth over the top. Garnish with fried garlic, sliced chilli, white pepper, and a squeeze of lime.

7. Moo Nam Tok — Thai Grilled Pork Salad

The pork version of the famous larb — grilled pork sliced and tossed with the iconic Isan dressing of fish sauce, lime juice, chilli, toasted rice powder, shallots, mint, and cilantro. "Nam tok" means "waterfall" in Thai, referring to the juices that drip from the grilling meat. Light, herbal, and completely refreshing. A wonderful dish alongside our best summer salad recipes.

Ingredients:

• 1 lb pork loin or neck, grilled whole and rested, then thinly sliced
• 3 tablespoons fish sauce
• 3 tablespoons fresh lime juice
• 1–2 teaspoons chilli flakes or sliced bird's eye chilli
• 2 tablespoons toasted rice powder (raw rice dry-toasted and ground)
• 3 shallots, thinly sliced
• ½ cup fresh mint leaves
• ½ cup fresh cilantro
• 3 green onions, thinly sliced
• Lettuce leaves and steamed sticky rice, for serving

Instructions:

1. Make the toasted rice powder: dry-toast 3 tablespoons of raw jasmine rice in a dry pan over medium heat, stirring constantly, until golden brown and nutty — about 5 minutes. Grind in a spice grinder to a coarse powder.
2. Season the pork with salt and pepper. Grill over medium-high heat for 4–5 minutes per side until cooked through with good grill marks. Rest 10 minutes, then slice thinly against the grain.
3. Place the sliced pork in a large bowl. Add fish sauce, lime juice, and chilli. Toss to coat. Add toasted rice powder, shallots, green onions, mint, and cilantro. Toss everything together.
4. Taste and adjust the salty-sour-spicy balance. Serve immediately on a platter with lettuce leaves and sticky rice alongside.

6. Thai Hor Mok Pla — Steamed Fish Custard

One of the most sophisticated and beautiful dishes in Thai cuisine — minced fish blended with red curry paste, coconut cream, eggs, and kaffir lime leaves, then steamed in banana leaf cups into a silky, aromatic custard topped with a rich coconut cream and fresh red chilli. Elegant, deeply flavourful, and completely unique. A showpiece recipe for any seafood lover from our fish recipe collection.

Ingredients:

• 1 lb white fish fillets, blended into a smooth paste
• 2 tablespoons red curry paste
• 2 large eggs
• 1 cup coconut cream, divided
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 5 kaffir lime leaves, very finely shredded
• 1 cup fresh spinach or Thai basil, for lining the cups
• Banana leaf cups or ramekins, for steaming
• Sliced red chilli and kaffir lime shreds, for topping

Instructions:

1. Blend the fish paste with red curry paste, eggs, ¾ cup of the coconut cream, fish sauce, palm sugar, and kaffir lime leaves until very smooth. The mixture should be thick and glossy.
2. Line banana leaf cups or ramekins with fresh spinach or basil leaves. Divide the fish custard mixture evenly among the cups.
3. Steam in a bamboo steamer over boiling water for 15–20 minutes until the custard is completely set with a slight jiggle in the centre.
4. Mix the remaining ¼ cup coconut cream with a pinch of salt. Spoon over the set custards. Garnish with sliced red chilli and shredded kaffir lime leaves. Serve warm with steamed jasmine rice.

5. Thai Glass Noodle Salad — Yum Woon Sen

A wonderfully light, bright, and refreshing Thai salad — translucent glass noodles tossed with shrimp, ground pork, celery, tomatoes, shallots, and a bold lime and fish sauce dressing with fresh herbs and toasted peanuts. One of the most perfect easy summer meals and a fantastic light dinner that comes together in 20 minutes.

Ingredients:

• 4 oz glass noodles (mung bean vermicelli), soaked in warm water until pliable, then blanched 1 minute and drained
• 8 oz medium shrimp, cooked
• 4 oz ground pork, cooked in a skillet and cooled
• 2 stalks celery, thinly sliced
• 6 cherry tomatoes, halved
• 3 shallots, thinly sliced
• ½ cup fresh mint leaves
• ½ cup fresh cilantro
• ¼ cup roasted peanuts, crushed
• Dressing: 3 tablespoons fish sauce, 3 tablespoons lime juice, 1 tablespoon sugar, 2–3 bird's eye chillies (minced)

Instructions:

1. Whisk together all dressing ingredients until the sugar dissolves. Taste — it should be boldly salty, sour, and spicy.
2. In a large bowl, combine the cooked glass noodles, shrimp, ground pork, celery, cherry tomatoes, and shallots.
3. Pour the dressing over and toss thoroughly to combine. Add the mint, cilantro, and half the peanuts. Toss again.
4. Taste and adjust seasoning. Transfer to a serving platter, scatter the remaining crushed peanuts over the top, and serve immediately at room temperature.

4. Kaeng Hang Lay Tai — Northern Thai Pork Curry

A deeply rich, complex, and celebrated Northern Thai curry from the Shan people — slow-braised pork belly and pork ribs in a magnificent sauce of dried chillies, shallots, garlic, turmeric, ginger, tamarind, and soy sauce. Very different from coconut milk curries, this is a dark, intensely savoury braise that improves dramatically the next day. A spectacular dish for any curry enthusiast.

Ingredients:

• 1½ lbs pork belly, cut into 2-inch pieces
• ½ lb pork ribs, cut into pieces
• 3 tablespoons Hang Lay curry paste (or red curry paste + extra turmeric)
• 3 tablespoons tamarind paste
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar or brown sugar
• 1 tablespoon dark soy sauce
• 1-inch piece ginger, julienned
• ½ cup whole shallots, peeled
• ½ cup garlic cloves, whole and unpeeled
• 1 teaspoon turmeric
• 2 cups water

Instructions:

1. Marinate the pork pieces with the curry paste, tamarind, fish sauce, sugar, dark soy sauce, and turmeric for at least 2 hours or overnight. This is essential for flavour penetration.
2. Heat a heavy pot or Dutch oven with a little oil. Fry the whole shallots and garlic cloves until lightly golden — about 3 minutes. Remove and set aside.
3. Add the marinated pork to the same pot and fry over medium-high heat until the exterior is sealed and the paste is fragrant. Add 2 cups of water and the browned shallots and garlic. Bring to a boil.
4. Reduce to very low heat. Cover and braise for 1.5–2 hours until the pork is completely melt-in-your-mouth tender. Add the julienned ginger in the last 15 minutes. The sauce should be thick, dark, and glossy. Adjust seasoning. Serve over steamed jasmine or sticky rice.

3. Vegan Pad Prik King with Tofu

A bold, dry-style Thai stir-fry — tofu or seitan stir-fried with crisp green beans and a concentrated red curry paste that coats every piece in a deeply savoury, slightly spicy, aromatic glaze. No coconut milk — pad prik king is all about the intensity of the curry paste. An outstanding vegan dish and one of the best in our vegan dinner recipes collection.

Ingredients:

• 14 oz firm tofu, pressed and cut into cubes, or seitan cut into pieces
• 2 cups green beans, trimmed and cut into 2-inch pieces
• 3 tablespoons red curry paste
• 2 tablespoons soy sauce or tamari
• 1 tablespoon vegan oyster sauce (mushroom oyster sauce)
• 1 teaspoon sugar
• 5 kaffir lime leaves, very finely shredded
• 3 tablespoons vegetable oil, divided
• Steamed jasmine rice, for serving

Instructions:

1. Press the tofu very dry and cut into 1-inch cubes. Fry in 2 tablespoons of oil in a hot skillet until golden on all sides — about 5 minutes. Remove and set aside.
2. In the same wok or pan, add the remaining oil over medium heat. Add the red curry paste and fry for 2 minutes, stirring constantly, until very fragrant and the oil turns red.
3. Add the green beans and toss to coat in the curry paste. Stir-fry for 3 minutes until the beans are just tender but still have a bite.
4. Return the fried tofu to the wok. Add soy sauce, vegan oyster sauce, and sugar. Toss everything together vigorously over high heat until the tofu and beans are completely coated. Scatter the shredded kaffir lime leaves over the top and toss once more. Serve over steamed jasmine rice.

2. Thai Pumpkin Soup

A gorgeously creamy, vibrant, deeply comforting soup — roasted pumpkin blended with coconut milk, red curry paste, lemongrass, and galangal into a silky, warming bowl of Thai-spiced goodness. Ready in 30 minutes and completely vegan. One of the finest soups in our collection and a natural fit alongside our favourite pumpkin recipes.

Ingredients:

• 2 lbs pumpkin or butternut squash, peeled and cut into chunks
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups vegetable broth
• 2 tablespoons red curry paste
• 1 stalk lemongrass, bruised
• 3 slices galangal or ginger
• 2 tablespoons coconut oil
• 2 tablespoons fish sauce or soy sauce
• 1 tablespoon palm sugar or brown sugar
• 1 tablespoon lime juice
• Fresh cilantro, coconut cream drizzle, and chilli flakes, for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Fry the red curry paste for 2 minutes until fragrant. Add the pumpkin chunks and toss to coat in the paste.
2. Add the coconut milk, vegetable broth, lemongrass, and galangal. Bring to a boil, then reduce to a simmer. Cook for 20 minutes until the pumpkin is completely tender.
3. Remove the lemongrass and galangal. Use an immersion blender to blend the soup completely smooth and creamy. If the soup is too thick, add a little more broth to reach your desired consistency.
4. Season with fish sauce (or soy sauce), sugar, and lime juice. Taste and adjust the balance. Serve in bowls with a swirl of coconut cream, fresh cilantro, and a pinch of chilli flakes.

1. Best Crispy Spring Rolls

Perfectly golden, shatteringly crispy Thai spring rolls filled with a fragrant mixture of glass noodles, minced pork, mushrooms, carrots, and cabbage — wrapped tightly and fried in hot oil to the most satisfying crunch imaginable. Served with sweet chilli dipping sauce. The ultimate Thai appetizer and a showstopper for any party table alongside our best appetizer ideas.

Ingredients:

• 20–25 spring roll wrappers (thin, rectangular)
• 2 oz glass noodles, soaked until pliable and cut into short lengths
• 8 oz ground pork or minced chicken
• 1 cup cabbage, very finely shredded
• 1 cup carrots, julienned or grated
• 1 cup shiitake mushrooms, soaked (if dried) and finely diced
• 3 cloves garlic, minced
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon white pepper
• 1 teaspoon sesame oil
• Oil for deep frying
• Sweet chilli sauce, for dipping

Instructions:

1. Cook the filling: stir-fry the garlic in a little oil for 30 seconds. Add the ground pork and cook until browned. Add mushrooms, carrots, and cabbage. Stir-fry 2 minutes. Add the glass noodles, oyster sauce, fish sauce, soy sauce, white pepper, and sesame oil. Toss to combine. Taste and adjust. Spread on a plate to cool completely — a warm filling will make the wrappers soggy.
2. Lay a spring roll wrapper on a flat surface in a diamond orientation. Place 2 tablespoons of filling across the lower third. Fold the bottom corner up over the filling. Fold in both side corners tightly. Roll upward firmly, keeping the roll as tight and compact as possible.
3. Seal the final flap with a dab of water or beaten egg. Refrigerate assembled rolls for 15 minutes before frying — this helps them hold their shape.
4. Heat oil to 350°F. Fry in batches of 4–5 for 4–5 minutes, turning occasionally, until deep golden and completely crispy. Do not crowd the pot. Drain on a wire rack. Serve immediately with sweet chilli sauce.

FAQs

What are the key ingredients I need to stock to cook authentic Thai food at home?

A Thai pantry is built on a handful of essential ingredients that appear repeatedly across these recipes. Fish sauce is the single most important — it is the savoury backbone of virtually every Thai dish and cannot be substituted with soy sauce if you want authenticity. Coconut milk (always full-fat for the best curries and soups), tamarind paste, palm sugar or brown sugar, and oyster sauce complete the core liquid flavourings. For aromatics, fresh lemongrass, galangal, kaffir lime leaves, Thai bird's eye chillies, and garlic are used constantly. Thai curry pastes — red, green, and Panang — are excellent purchased from Asian grocery stores if you are not making them from scratch. With fish sauce, coconut milk, a good curry paste, fresh aromatics, and jasmine rice on hand, you can cook the majority of dishes on this list any night of the week.

What is the difference between Thai red, green, Panang, and Massaman curry?

All four are coconut milk-based curries but each has a distinct character. Green curry is the spiciest — made with fresh green chillies, it has a bright, herbaceous heat and is typically lighter and more soupy. Red curry uses dried red chillies, giving it a deeper, earthier heat that is generally milder than green. Panang is thicker, richer, and less soupy than both — it has a pronounced nuttiness from ground peanuts in the paste and is notably less fiery, making it the most approachable of the four. Massaman is the mildest and most complex, with clear Persian and Indian influences from the presence of warming whole spices like cinnamon, cardamom, and cloves — it is slow-cooked with potatoes and has a deep, somewhat sweet flavour profile completely unlike the others. Each curry has its ideal protein: green pairs best with chicken or fish, red with beef or duck, Panang with chicken or beef, and Massaman with beef or lamb.

How do I achieve the characteristic wok hei and char in Thai stir-fry dishes at home?

The fundamental challenge is heat — professional Thai wok burners operate at temperatures far beyond any home stove. However, several techniques help maximise char at home. Always use a carbon steel wok rather than non-stick — it retains and conducts heat far more effectively. Preheat the wok until it is visibly smoking before adding any oil or ingredients. Cook in very small batches — overcrowding the wok drops the temperature and creates steam rather than char. Keep everything moving to ensure continuous contact with the hottest part of the wok surface. Pat all proteins completely dry before cooking — moisture is the enemy of good searing. For pad see ew and pad Thai specifically, let the noodles sit undisturbed for 20–30 seconds before tossing — this creates the slight char and caramelisation that is the signature of great Thai noodle dishes.

Can I make these Thai dishes without fish sauce if I am vegetarian or vegan?

Yes — fish sauce can be replaced in all these recipes, though the flavour profile shifts slightly. The most effective vegan substitute is a combination of soy sauce and a small amount of seaweed or nori to replicate the savoury, oceanic depth that fish sauce provides. There are also several excellent vegan fish sauce products available at Asian grocery stores made from fermented mushrooms or soy beans that are specifically formulated as direct substitutes. For the shrimp paste called for in some curry pastes, white miso paste works well as a substitute — it provides a similar fermented, savoury funk. The dishes will still be genuinely delicious with these substitutions, as the layered aromatics of lemongrass, galangal, kaffir lime, and fresh herbs carry tremendous flavour regardless of the base seasoning.

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