Tired of making the same things every night for dinner? Why not try a different cuisine you’ve never made at home? All of these recipes feature most ingredients that you can find in your local supermarket. Take yourself on a culinary adventure by trying some of the Thai recipes featured below.
Thai Green Bean, Cucumber and Tomato Salad
Time Needed: 15 minutes
Looking for a different salad to serve as a starter? Consider creating this easy-to-make salad using ingredients you may have never used before! You can find Asian fish sauce in most international aisles. If you don’t have a food processor, you can also pulverize ingredients in a mortar and pestle.
- 2 dried Thai Chiles soaked in warm water for 2 minutes
- 3 small garlic cloves, crushed
- 1/4 lime, cut into 3 wedges
- 1 tbsp. of granulated sugar
- 1 tbsp. of small shrimp, dried
- 9 green beans, cut and trimmed
- 2 cucumbers, chopped into 1” pieces
- 2 tbsp. of Asian fish sauce
- 2 tbsp. of fresh lime juice
- 6 cherry tomatoes, halved
- 2 tbsp. crushed, salted peanuts
- Process Thai chilies, garlic cloves, lime wedges, and sugar into a fine paste.
- Place green beans in a plastic bag and bruise them with a rolling pin. Add in cucumber pieces, fish sauce, lime juice and mix well.
- Lightly crush tomatoes and mix in. Let salad marinate for 10 minutes. Stir in peanuts and serve.
Time Needed: 30 minutes
A staple at any Thai restaurant, making your own Pad Thai is simpler than you think. If anyone in your party has nut allergies, you can substitute the peanut oil with canola oil.
- 6 oz. of dried wide rice noodles
- 2 tbsp. of peanut oil, divided
- 3 cloves of minced garlic
- 2 large eggs, lightly beaten
- 8 oz. of peeled small shrimp
- 1/4 cup of rice vinegar
- 2 tbsp. of fish sauce
- 4 cups of mung bean sprouts
- 1/2 cup of sliced scallion greens
- 2 tbsp. of brown sugar
- 1/2 tsp. of crushed red pepper
- Chopped peanuts (optional)
- Lime wedges (optional)
- Boil a large pot of water. Add noodles and cook for six to eight minutes before draining.
- Heat 1 tbsp. of oil in a large deep skillet or wok until it’s very hot.
- Add garlic and stir-fry until golden.
- Add eggs and stir until scrambled.
- Add shrimp and remaining oil until the shrimp curl and turn pink.
- Add noodles, bean sprouts, scallion greens, vinegar, fish sauce, brown sugar, and crushed red pepper.
- For presentation purposes, you can sprinkle with peanuts and lime wedges before serving.
Thai Ground Beef
Time Needed: 20 minutes
This main dish is a great solution for busy nights, as it doesn’t take too long to cook. Accompany this dish with a side of white rice and/or some vegetables. If you want to make it spicy, you can make it with red curry paste.
- 1 cup of thinly sliced leek
- 1 tsp. of minced garlic
- 1 lb. of ground beef
- 1 tsp. red curry paste (optional for extra spice)
- 1 cup of tomato sauce
- 1/2 cup of light coconut milk
- 1 tbsp. brown sugar
- 2 limes
- 1 tbsp. of Asian fish sauce
- Heat a large skillet over medium-high heat and coat your pan with cooking spray.
- Add leek and cook for five minutes, then add garlic and cook for one minute.
- Mix in beef and cook until lightly browned.
- Stir in curry paste and tomato sauce. Cook until half of the liquid evaporates.
- Add coconut milk, brown sugar, squeezed lime juice and fish sauce, and cook until slightly thickened.
Coconut Curry Chicken
Time Needed: 1 hour, 10 minutes
Curry is an essential Thai dish that, with some extra time, can be a hit with family or friends. Once you gather your ingredients, it’s pretty simple to make!
- 2 lbs. of boneless chicken breasts, cut into half-inch chunks
- 1 tsp. of salt and pepper
- 1 1/2 tbsp. of vegetable oil
- 2 tbsp. of curry powder
- 1/2 onion, thinly sliced
- 2 cloves of garlic, crushed
- 14 oz. can of coconut milk
- 14.5 oz. can of stewed, diced tomatoes
- 8 oz. can of tomato sauce
- 3 tbsp. of sugar
- Season chicken with salt and pepper.
- Heat oil and curry powder over medium-high heat.
- Stir in onions and garlic.
- Add chicken, tossing lightly to coat with curry oil.
- Reduce heat to medium, and cook for seven to ten minutes.
- Pour coconut milk, tomatoes, tomato sauce, and sugar into pan.
- Cover and simmer, stirring occasionally for 30 to 40 minutes.