Thai Recipes Recipes
Bright, zesty Thai recipes—stir-fries, curries, salads, and satay—with make-ahead tips, pantry swaps, and weeknight-friendly techniques.
Authentic Thai Green Curry — Fragrant, Creamy & Bold
Derek Chen adapted by JojoM
Better-Than-Takeout Chicken Pad Thai
Aaron and Claire adopted by JojoM
Fiery Thai Pad Kra Pao with Crispy Egg (15-Min)
Derek Chen adapted by JojoM
High-Protein Thai Basil Chicken (50g+ in 30 Minutes!)
Finntonry (adapted by JojoM)
Mango–Basil Mousse Cake: Thai Fresh & Glossy
Siang Yee, adapted by JojoM
Quick Thai Chicken Satay with Peanut Sauce
JojoM and adapted from Nagi at RecipeTin Eats
Thai Cashew Chicken — Sweet, Spicy & Crunchy Stir-Fry Perfection
Pailin's Kitchen Adopted by JojoM
Crispy Thai Fish Cakes Bursting with Herbs (Chef RV Style)
Chef RV Manabat adapted by JojoM
Refreshing Thai Mango Salad with Ginger Soy Dressing
Chef Joseph Hadad
Intro
This category gathers our best Thai, Thai-inspired, and Southeast Asian dishes—speedy wok stir-fries, aromatic curries, crunchy salads, and street-food favourites. You’ll find dependable weeknight mains, lighter sides, and party dishes with bold flavour: lemongrass, kaffir lime, holy basil, fish sauce, and chilli heat balanced by palm sugar and lime. Use Quick Picks to jump to staples, the Make-Ahead table to plan smarter, and the Compare grid to choose by time, skill, and holding quality. Expect practical tips on noodle prep, wok timing, and how to keep herbs vibrant to make cooking Thai at home fuss-free.
Quick Picks
- Creamy classic: Authentic Thai Green Curry — Fragrant, Creamy & Bold
- 15-minute wok: Thai Basil Chicken
- Takeaway favourite: Better-Than-Takeout Chicken Pad Thai
- Sweet–spicy crunch: Thai Cashew Chicken — Sweet, Spicy & Crunchy Stir-Fry Perfection
- Fresh & fiery: Thai Papaya Salad (Som Tum)
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Quick Thai Chicken Satay with Peanut Sauce | Satay 2 days; sauce 3 days | Satay 2 months (raw, marinated) | Grill/broil satay hot; warm sauce gently, thin with water/coconut milk. |
| Authentic Thai Green Curry — Fragrant, Creamy & Bold | 3–4 days | 2 months | Reheat until bubbling; add fresh basil/lime at the end. |
| Vibrant Thai Noodle Salad with Creamy Peanut Dressing | 2–3 days (undressed) | Not ideal | Toss with dressing at serving; refresh with lime. |
| Thai Papaya Salad (Som Tum) | 1 day | Not suitable | Pound dressing; toss papaya just before serving to keep crunch. |
| Quick Thai Cashew Chicken Stir Fry | 2 days | Not ideal | Reheat fast in a hot pan; add cashews last for crunch. |
| Mango–Basil Mousse Cake: Thai Fresh & Glossy | 2–3 days | 1 month (components) | Keep chilled; glaze day of serving for shine. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| Thai Basil Chicken | 15–20 min | Easy | ★★☆☆☆ | Cook to order; serve with jasmine rice and fried egg. |
| Chicken Pad Thai | 25–30 min | Intermediate | ★★☆☆☆ | Soak noodles correctly; toss off-heat to avoid mush. |
| Green Curry (Chicken) | 30–40 min | Intermediate | ★★★★☆ | Sauce improves next day; finish with fresh herbs. |
| Cashew Chicken | 20–25 min | Easy | ★★★☆☆ | Toast nuts; add at the end for texture. |
| Drunken Noodles (Pad Kee Mao) | 20–25 min | Intermediate | ★★☆☆☆ | High heat + wide pan for char; don’t overwork noodles. |
| Som Tam (Papaya Salad) | 15 min | Easy | ★★★☆☆ | Pound dressing ahead; toss fresh to keep crisp. |
Techniques That Matter
- Noodle control: Soak rice noodles until pliable, not soft; finish in the wok with sauce to al dente.
- Wok heat management: Preheat until shimmering; cook in small batches for sear without steaming.
- Balance the five: Taste for salty (fish sauce), sour (lime/tamarind), sweet (palm sugar), spicy (chilli), and bitter/herbal (basil/kaffir). Adjust in drops, not glugs.
- Bloom aromatics: Fry curry paste in oil/coconut cream until fragrant and split for deeper flavour.
- Herb handling: Tear holy basil off-heat to preserve aroma; add lime zest/juice at the end.
- Nut texture: Toast cashews/peanuts separately; fold in just before serving.
Common Mistakes & Fixes
- Clumpy, broken Pad Thai → Noodles oversoaked; under-soak, finish in sauce, and keep heat high.
- Flat curry → Fry paste longer and season in layers; brighten with lime and fish sauce at the end.
- Soggy stir-fry → Overcrowded pan; cook in batches and rest meat while saucing veg.
- Bitter garlic → Add garlic after chillies/aromatics; avoid burning in very hot oil.
- Greasy satay sauce → Whisk in hot water little by little to emulsify and lighten.
Serving Ideas / Planner’s Notes
- Portions: 1 main + rice/noodles feeds 2–3; for a spread, plan 1 curry, 1 stir-fry, 1 salad, plus condiments.
- Heat levels: offer fresh chilli, chilli oil, or prik nam pla on the side for custom spice.
- Texture balance: pair a saucy curry with something crisp (som tam, iceberg salad).
- Carbs: jasmine rice for curries; wide rice noodles for stir-fries; sticky rice with grilled meats.
- Garnishes: lime wedges, roasted peanuts, coriander, and fried shallots lift everything.
Featured Links
Round out your menu with street-food favourites like Fiery Thai Pad Kra Pao with Crispy Egg (15-Min) and a fresh bowl of Green Mango Thai-Inspired Noodle Salad; for a lighter side, try Thai-Inspired Iceberg Lettuce Salad.