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It is worth getting to know the tastes and exotic aromas of Thai cuisine, where every dish is a harmonious combination of sweet, sour, salty and spicy flavors. Thai cuisine reflects Thailand’s rich cultural tapestry, drawing influence from ancient traditions, regional diversity and centuries-old culinary techniques. Thai cuisine celebrates the abundance of land and sea with bold flavors, fresh ingredients and a passion for culinary creativity.

Join us in delicious food recipes of tastes and the core characteristics of Thai cuisine. We’ll explore its emphasis on fragrant herbs and spices, its vibrant use of tropical fruits and vegetables, and its commitment to balance and harmony in every dish. From the fiery heat of green curry to the refreshing tang of som tam, each bite transports you to the bustling streets and bustling markets of Thailand, where every meal is a feast for the senses.

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Pineapple and Peanut Pad Thai with Shrimp

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 460
• Fat: 14g
• Carbohydrates: 61g
• Protein: 25g

Ingredients:

• 8 oz of pad Thai noodles
• 1 tablespoon of vegetable oil
• 1/2 cup of chopped pineapple
• 1/4 cup of peanuts, chopped
• 8 oz of shrimp, peeled and deveined
• 2 cloves of garlic, minced
• 2 eggs, beaten
• 2 tablespoons of soy sauce
• 1 tablespoon of fish sauce
• 1 tablespoon of tamarind paste
• 1 tablespoon of brown sugar
• 2 green onions, chopped
• 1/4 cup of fresh cilantro, chopped
• Lime wedges for serving

Directions:

1. Cook the pad Thai noodles according to package instructions.
2. Drain and set aside.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Add chopped pineapple and chopped peanuts, and cook for 2-3 minutes.
5. Add shrimp and minced garlic to the skillet and cook until the shrimp turns pink, 3-4 minutes.
6. Push the shrimp and pineapple mixture to one side of the skillet.
7. Pour beaten eggs into the other side and scramble until cooked.
8. Add cooked noodles to the skillet, with soy sauce, fish sauce, tamarind paste and brown sugar.
9. Stir well to combine.
10. Cook for 2-3 minutes, until everything is heated.
11. Remove from heat and stir in chopped green onions and cilantro.
12. Serve hot with lime wedges on the side.

Chili and Chocolate Eggplant Curry

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 340
• Fat: 22g
• Carbohydrates: 32g
• Protein: 7g

Ingredients:

• 2 large eggplants, diced
• 2 tablespoons of vegetable oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of grated ginger
• 2 teaspoons of chili powder
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric powder
• 1 can (14 oz) of diced tomatoes
• 1 can (14 oz) of coconut milk
• 2 oz of dark chocolate, chopped
• Salt and pepper to taste
• Cooked jasmine rice for serving
• Chopped fresh cilantro for garnish

Directions:

1. Heat vegetable oil in a large pot over medium heat.
2. Add chopped onion, minced garlic, grated ginger and sauté until softened, 3-4 minutes.
3. Add diced eggplants to the pot and cook for 5-6 minutes, until slightly browned.
4. Stir in chili powder, ground cumin, ground coriander, turmeric powder and cook for a minute.
5. Add diced tomatoes and coconut milk to the pot.
6. Bring to a simmer and cook for 10-12 minutes, until the eggplants are tender.
7. Stir in chopped dark chocolate until melted and well combined.
8. Season with salt and pepper to taste.
9. Serve hot cooked jasmine rice, garnished with chopped fresh cilantro.

Chicken with Mango Chutney

Prep Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts (per serving):

• Calories: 420
• Fat: 24g
• Carbohydrates: 12g
• Protein: 38g

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons of vegetable oil
• 2 stalks of lemongrass, chopped
• 3 cloves of garlic, minced
• 1 onion, chopped
• 1 red chili, sliced
• 1 can (14 oz) of coconut milk
• Salt and pepper to taste
• Mango chutney for serving
• Cooked rice for serving

Directions:

1. Heat vegetable oil in a large skillet over medium heat.
2. Add chopped lemongrass, minced garlic, chopped onion, sliced red chili and sauté for 2-3 minutes.
3. Add chicken breasts to the skillet and cook until browned on both sides, about 5-6 minutes per side.
4. Pour coconut milk into the skillet.
5. Bring to a simmer and cook for 15-20 minutes until the chicken is cooked and the sauce has thickened.
6. Season with salt and pepper to taste.
7. Serve hot cooked rice, topped with mango chutney.

Tamarind and Coconut Fish Curry

Prep Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 380
• Fat: 22g
• Carbohydrates: 12g
• Protein: 30g

Ingredients:

• 4 fish fillets (such as tilapia or cod)
• 2 tablespoons of vegetable oil
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of grated ginger
• 2 tablespoons of tamarind paste
• 1 can (14 oz) of coconut milk
• 1 cup of bamboo shoots
• 1 cup of sliced mushrooms
• Salt and pepper to taste
• Cooked jasmine rice for serving
• Chopped fresh cilantro for garnish

Directions:

1. Heat vegetable oil in a large skillet over medium heat.
2. Add chopped onion, minced garlic, grated ginger, and sauté until softened, about 3-4 minutes.
3. Add fish fillets to the skillet and cook until lightly browned on both sides, 2-3 minutes per side.
4. Remove from skillet and set aside.
5. Stir in tamarind paste and coconut milk.
6. Bring to a simmer and cook for 5 minutes.
7. Add bamboo shoots and sliced mushrooms to the skillet.
8. Cook for an additional 5 minutes, until the vegetables are tender.
9. Return the fish fillets to the skillet and simmer for 5 minutes until heated.
10. Season with salt and pepper to taste.
11. Serve hot cooked jasmine rice, garnished with chopped fresh cilantro.

Basil and Sour Mango Ice Cream

Prep Time: 15 minutes
Total Time: 8 hours and 30 minutes

Nutrition Facts (per serving):

• Calories: 320
• Fat: 23g
• Carbohydrates: 26g
• Protein: 3g

Ingredients:

• 2 cups of heavy cream
• 1 cup of whole milk
• 3/4 cup of granulated sugar
• 1/2 cup of Thai basil leaves, chopped
• 1 cup of sour mango chunks
• 1 teaspoon of vanilla extract

Directions:

1. Combine heavy cream, whole milk and granulated sugar.
2. Heat over medium heat, stirring occasionally, until the mixture begins to steam but does not boil.
3. Remove from heat and stir in chopped Thai basil leaves.
4. Cover and let steep for 30 minutes.
5. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the basil leaves to extract as much flavor as possible. Discard the basil leaves.
6. Stir in sour mango chunks and vanilla extract.
7. Cover and refrigerate the mixture until completely chilled, at least 4 hours or overnight.
8. Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
10. Serve the Thai basil and sour mango ice cream scoops.