5 Recipes To Give You The Taste Of Thailand

There are few cultures that capture the delicate spice of sweet heat, delicate meats and fresh ingredients. Thai cooking is a prime example of freshness that has been perfected over centuries. It’s cooking is a testament to it’s people’s perseverance and lively culture. Are you looking to get a taste of culture for your next dinner? Here are 5 recipes to give you the taste of Thailand.

This curry is the great when you’re craving something sweet and creamy.

1. Thai Green Curry

If you love curry but don’t like that heat of a stereotypical curry, this recipe is perfect for you. I personally have trouble digesting curry. Thai green curry is not only sweet, creamy and delicious, it is refreshing and very easy on the stomach. Give your stomach a treat for your next dinner.

Ingredients

1 ¾ cup coconut milk
3 tbsp green curry paste
1 cup chicken stock, unsalted
1 pound chicken thigh, boneless and skinless
2 tbsp palm sugar
1 ½ tbsp fish sauce
3 to 4 lime leaves
1 ½ cup bamboo shoots, canned
1 cup Thai basil
1 spur chillies
Jasmine rice for serving

Directions

Reduce your coconut milk until thick and begin to separate in a medium saucepan on low heat. Add in your curry paste in another pan and cook on medium high heat until aromatic. Add your chicken thighs and stir in until fully mixed with the paste. Add in your lime leaves, chicken stock, coconut milk, palm sugar and fish sauce. Once your curry is simmering, add in your bamboo shoots and bring to a boil. Once boiling, remove from heat. Add your fish sauce to taste. Stir in your Thai basil and chilis. Serve on jasmine rice and enjoy.

This recipe takes your pad thai to the next level.

2. Chicken And Prawn Pad Thai

Nothing compares to the sweet and fresh taste of a great Pad Thai. This recipe is especially light, fresh and delicious. If you’re looking for a healthy recipe that keeps you coming back for more, try this recipe out.

Ingredients

1 package of rice noodles
1 tsp sunflower oil
1 pound chicken thigh fillets, cut into 2 cm pieces
8 large prawns, peeled and deveined
1 egg, lightly beaten
100g bean sprouts
½ bunch garlic chives, cut into small pieces
Chopped roasted peanuts

Pad Thai Sauce

2 tsp sunflower oil
2 garlic cloves, crushed
2 small red chilies, sliced
2 ½ tamarind puree
1 tsp fish sauce
1 tsp soy sauce

Directions

Begin by cooking your rice noodles according to the instructions. Drain and rinse under cold water, set to the side. Heat a small wok over medium high heat and add your oil, garlic and chili. Stir for 1 minute and cook until fragrant. Add in your sugar, fish sauce, tamarind, soy sauce and 2 tbs water. Cook until your sugar has dissolved. Bring to a simmer and cook for 2 to 3 minutes. Transfer to a heat proof bowl and set to the side. Add in your chicken and cook for 5 to 6 minutes. Cook until golden brown. Push your chicken to one side of the pan and add your prawns. Cook for another 2 to 3 minutes. Add in your egg and cook for 2 more minutes. Add in your bean sprouts, garlic chives, noodles, toss together until heated through. Add into bowls and assemble your garnishes. Serve and enjoy.

This recipe is perfect for upping your breakfast game.

3. Thai Omelettes

This recipe is the ultimate light and fluffy breakfast dish. Not only do these omelets leave you feeling full. They are packed full of fresh and healthy ingredients that are perfect for any meal. Start your day off right with this recipe.

Ingredients

Juice of 1 lime
2 tbsp fish sauce
2 tsp brown sugar
1 small red chili, thinly sliced
2 tbsp olive oil
200g Asian mushrooms ( oysters work great for this)
4 eggs
100g bean sprouts
1 tsp grated turmeric
½ bunch Thai basil
2 tbsp roasted peanuts

Directions

Begin by making your dressing by adding your lime juice, sugar, fish sauce and chili in a bowl. Set to the side. Heat your oil in a non-stick pan over medium high heat. Add the mushrooms and cook for 4 to 5 minutes until golden. Set to the side. Beat your eggs and turmeric in a mixing bowl. Season and add half your eggs to the pan and swirl to coat the pan. Cook for 1 minute then add to the mushrooms and fold into a half-circle. Slide onto a plate and repeat the process. Garnish your omelet with your bean sprouts, herbs and cheese. Lightly drizzle with your dressing. Serve and enjoy.

This recipe offers a new take on soft shell crab that is out of this world.

4. Soft Shell Crab With Coconut Dressing

Are you looking for a unique way to spice up your crab game? No worries! This recipe is guaranteed to give you that delicate crunch of a soft shell crab. Coupled with the sweet meat and refreshing flavors of coconut cream and basil. Freshen up your seafood game, with this recipe.

Ingredients

500 g crispy battered soft shell crab
⅓ cup coconut cream
1 lime, grated and juice
2 tbsp fish sauce
1 tsp caster sugar
½ cup coriander leaves, chopped
1 handful mint for serving

Directions

Preheat your oven to 392 F. Line a tray with baking paper. And gently place your crab on the baking dish. Bake for 20 to 25 minutes. Turn half way through and cook until golden. Combine the remaining ingredients except your garnishes into a food processor. Transfer over to a bowl for serving. Arrange your soft shell crab, garnish and arrange your sauce. Serve and enjoy.

This recipe is for those seafood lovers who don’t want to do extensive cooking.

5. Thai Scallop Salad

If you want the taste of Thailand but don’t feel like labor intensive cooking, this recipe is a must try. This salad offers that sweet spice of Thailand while requiring minimal cooking. Give up those tired old salads and try this recipe out for your next veggie craving.

Ingredients

1 tbsp rice bran oil
18 scallops, cleaned and shell retained
1 pomelo, peeled and roughly chopped
1 red chili, thinly sliced
2 tsp grated coconut
½ bunch Thai basil

Dressing

1 garlic clove, crushed
1 lime leaf, shredded
1 small red chili, chopped
Juice of 1 ½ limes
3 tsp palm sugar
1 tsp fish sauce

Directions

Combine your dressing ingredients and set to the side. Heat a medium pan on high heat. Add in your oil and scallops and let cook for 1 minute. Reduce the heat and cook for an additional 30 seconds. Transfer over your scallops to a bowl along with your pomelo, Thai basil, coriander, coconut and dressing. Toss gently to combine. Arrange for serving. Lightly scatter your chili garnishes before topping with additional dressing. Serve and enjoy.