15 Easy Thai Recipes

You're about to discover how to bring authentic Thai flavors into your kitchen without the complexity. These 15 tested recipes simplify classic dishes like Pad Thai and Green Curry, using ingredients you can find at most grocery stores. Whether you're craving the aromatic spice of Tom Yum soup or the sweet-savory balance of Pineapple Fried Rice, you'll find each recipe broken down into manageable steps. Let's explore how these Thai favorites can become your new weeknight staples.

Quick Pad Thai With Shrimp

Quick Pad Thai With Shrimp is a beloved Thai street food dish that brings together the perfect balance of sweet, sour, and savory flavors. The combination of rice noodles, succulent shrimp, crunchy bean sprouts, and crushed peanuts creates a satisfying meal that can be prepared in under 30 minutes.

While traditional Pad Thai requires specific ingredients like tamarind paste and palm sugar, this quick version uses more readily available substitutes while maintaining the authentic taste profile. The key to success lies in having all ingredients prepped and ready before cooking, as the actual cooking process moves quickly.

• 8 oz rice noodles
• 1 lb medium shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 eggs
• 1 cup bean sprouts
• 4 green onions, chopped
• 1/4 cup crushed peanuts
• 2 tablespoons vegetable oil
• 1 lime, cut into wedges

Sauce:

• 3 tablespoons fish sauce
• 3 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha sauce

Soak the rice noodles in hot water for 15-20 minutes until they become pliable but still firm. Meanwhile, whisk together the sauce ingredients in a small bowl.

Heat oil in a large wok or skillet over medium-high heat. Cook shrimp until pink, remove and set aside. In the same pan, sauté garlic until fragrant, then push to one side and scramble the eggs.

Add the drained noodles to the pan and pour in the sauce mixture. Toss everything together, continuing to cook until the noodles are tender and have absorbed most of the sauce. Return the shrimp to the pan, add bean sprouts and most of the green onions, tossing until everything is well combined and heated through.

Avoid overcooking the noodles as they can become mushy. Testing one noodle before adding the sauce ensures proper texture. Keep ingredients moving in the pan to prevent sticking, and adjust heat as needed. For best results, serve immediately topped with remaining green onions, crushed peanuts, and lime wedges while the noodles are still hot and at their optimal texture.

30-Minute Green Curry Chicken

Green curry chicken is a beloved Thai dish known for its vibrant color, aromatic herbs, and perfect balance of sweet, spicy, and savory flavors. The combination of coconut milk, fresh green chilies, and traditional Thai herbs creates a rich, creamy curry sauce that envelops tender pieces of chicken.

This 30-minute version simplifies the traditional recipe without compromising the authentic taste. While traditional Thai green curry requires making curry paste from scratch, this recipe uses store-bought green curry paste to save time while maintaining the dish's essential flavors.

Ingredients:

• 1.5 lbs chicken thighs, cut into bite-sized pieces
• 2 cans (14 oz each) coconut milk
• 3-4 tablespoons green curry paste
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar or brown sugar
• 4 kaffir lime leaves
• 1 cup bamboo shoots
• 1 cup Thai eggplants, quartered
• 1 cup Thai basil leaves
• 2 tablespoons vegetable oil
• Salt to taste

Heat vegetable oil in a large wok or deep pan over medium heat. Add the green curry paste and fry until fragrant, about 1-2 minutes. Add 1 can of coconut milk and stir until the oil separates from the milk. Add chicken pieces and cook until they're nearly done, about 5-7 minutes.

Pour in the remaining coconut milk, fish sauce, and sugar. Add kaffir lime leaves, bamboo shoots, and Thai eggplants. Simmer for 8-10 minutes until the vegetables are tender and the chicken is completely cooked. Turn off the heat and stir in the Thai basil leaves.

For best results, use coconut milk with high fat content and avoid light versions, as the fat helps create the curry's signature creamy texture. The curry should be slightly thin when finished, as it will continue to thicken as it cools. Adjust the amount of curry paste based on your spice preference, and always taste and adjust seasonings before serving.

Easy Thai Basil Chicken (Pad Kra Pao)

Thai Basil Chicken, known as Pad Kra Pao in Thailand, is a beloved street food dish that combines the aromatic flavors of holy basil with tender minced chicken and spicy chilies. This stir-fry has become increasingly popular worldwide due to its simplicity and bold flavors that perfectly balance sweet, salty, and spicy elements.

The key to an authentic Pad Kra Pao lies in using Thai holy basil (bai kra pao), which has a distinct peppery, clove-like taste that regular sweet basil can't replicate. While the dish traditionally uses ground chicken, it can also be prepared with other proteins such as pork, beef, or tofu for a vegetarian version.

Ingredients:

• 400g ground chicken
• 4 cloves garlic, minced
• 4-10 Thai chilies, sliced
• 2 shallots, finely chopped
• 2 cups holy basil leaves
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 1 fried egg (optional)

Heat oil in a wok or large skillet over high heat. Add minced garlic, shallots, and chilies, stir-frying until fragrant. Add the ground chicken, breaking it up into small pieces as it cooks. Once the chicken is nearly cooked through, add oyster sauce, fish sauce, soy sauce, and sugar, stirring to combine.

When the chicken is fully cooked and the sauce has slightly thickened, turn off the heat and add the holy basil leaves. Stir quickly until the basil is just wilted. Serve immediately over jasmine rice****, optionally topped with a fried egg with a runny yolk.

For best results, prepare all ingredients before starting to cook, as this dish comes together quickly. If holy basil is unavailable, Thai sweet basil can be used as a substitute, though the flavor will be different. Adjust the number of chilies based on your heat preference, and ensure your pan is very hot before starting to achieve the characteristic slightly charred flavor of authentic street-style Pad Kra Pao.

Simple Tom Yum Soup

Tom Yum Soup is Thailand's most famous soup, known for its perfect balance of hot, sour, and aromatic flavors. This hot and sour soup combines the intense heat of Thai chilies with the tanginess of lime juice and the fragrant notes of lemongrass, galangal, and kaffir lime leaves.

While traditional Tom Yum Soup can involve complex preparation methods and hard-to-find ingredients, this simplified version maintains the authentic taste while using more accessible ingredients. The soup can be made with shrimp (Tom Yum Goong) or chicken (Tom Yum Gai), depending on preference.

• 4 cups chicken broth
• 8-10 large shrimp, peeled and deveined
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 4 kaffir lime leaves
• 1-inch piece galangal, sliced
• 4 Thai bird's eye chilies, crushed
• 8 ounces mushrooms, sliced
• 2 tablespoons fish sauce
• 3 tablespoons lime juice
• 1 tablespoon Thai chili paste (nam prik pao)
• Fresh cilantro for garnish

Begin by bringing the chicken broth to a simmer in a medium pot. Add lemongrass, galangal, kaffir lime leaves, and crushed chilies. Let these aromatics infuse the broth for about 10 minutes over medium heat. Add the mushrooms and cook for another 3-4 minutes until they're tender.

Add the shrimp and cook until they turn pink, usually 2-3 minutes. Turn off the heat and stir in the fish sauce, lime juice, and chili paste. Taste and adjust the seasonings – the soup should be hot, sour, and slightly salty. Garnish with fresh cilantro before serving.

For best results, avoid overcooking the shrimp as they can become tough and rubbery. If you can't find kaffir lime leaves, you can substitute with lime zest, though the flavor will be slightly different. The soup is best served immediately while hot, but if you plan to save leftovers, add the lime juice only to the portion you're serving immediately, as citrus can become bitter when reheated.

Peanut Sauce Noodles

Peanut sauce noodles, a beloved staple in Thai cuisine, combines the rich, creamy texture of peanut sauce with tender rice noodles to create a satisfying meal. The dish perfectly balances sweet, savory, and nutty flavors, making it a crowd-pleasing option for both Thai food enthusiasts and newcomers to the cuisine.

The beauty of this recipe lies in its versatility – it can be served hot or cold, and works well with various proteins and vegetables. While traditionally made with rice noodles, the peanut sauce also pairs wonderfully with other noodle varieties, allowing for easy customization based on preference or availability.

Ingredients:

• 8 oz rice noodles
• 1/2 cup smooth peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1/4 cup warm water
• 1 cup shredded carrots
• 1 cup bean sprouts
• 4 green onions, sliced
• 1/4 cup chopped cilantro
• Crushed peanuts for garnish

Cook the rice noodles according to package instructions until al dente, then rinse with cold water to prevent sticking. While the noodles cook, prepare the sauce by whisking together peanut butter, soy sauce, lime juice, sesame oil, brown sugar, garlic, ginger, and warm water until smooth and well combined.

Toss the cooked noodles with the peanut sauce until well coated. Add the carrots, bean sprouts, and most of the green onions, reserving some for garnish. Mix thoroughly to combine all ingredients. Top with remaining green onions, cilantro, and crushed peanuts before serving.

For best results, slightly warm the peanut butter before mixing the sauce to ensure smooth blending. If the sauce becomes too thick, gradually add warm water until reaching desired consistency. The dish can be stored in the refrigerator for up to three days, though you may need to thin the sauce with a bit of warm water when reheating.

Thai Mango Sticky Rice

Thai Mango Sticky Rice represents one of Thailand's most beloved desserts, combining the perfect balance of sweet, creamy, and fruity flavors. This iconic dish pairs glutinous rice with ripe mangoes and a rich coconut sauce, creating a harmonious blend of textures and tastes that has made it famous worldwide.

The key to exceptional mango sticky rice lies in selecting the right ingredients, particularly the mangoes and rice. Thai sweet mangoes, known as Nam Dok Mai, are traditionally used, though any ripe, sweet mango variety will work. The glutinous rice must be properly soaked and steamed to achieve the perfect sticky consistency that gives this dessert its signature texture.

Ingredients:

• 1 cup glutinous rice
• 2 ripe mangoes
• 1½ cups coconut milk
• ⅓ cup sugar
• ¼ teaspoon salt
• 1 tablespoon toasted sesame seeds
• 2 pandanus leaves (optional)
• ½ tablespoon cornstarch
• Water for soaking rice

Soak the glutinous rice in water for at least 4 hours or overnight. Drain the rice and steam it in a bamboo steamer or rice cooker for 20-25 minutes until tender and translucent. While the rice cooks, prepare the coconut sauce by heating 1 cup of coconut milk with sugar and salt until the sugar dissolves. Reserve the remaining coconut milk for the topping sauce, which is thickened with cornstarch and heated until slightly thickened.

Once the rice is cooked, transfer it to a bowl and pour the first coconut sauce over it, mixing gently. Let it rest for 30 minutes to absorb the sauce. Peel and slice the mangoes.

To serve, place a portion of the sticky rice on a plate, arrange mango slices alongside, drizzle with the thickened coconut sauce, and sprinkle with toasted sesame seeds.

For best results, serve this dessert while the rice is still slightly warm or at room temperature. The mangoes should be ripe but firm enough to slice cleanly. If pandanus leaves are available, adding them during the rice steaming process will impart a subtle fragrance and traditional flavor to the dish. The dessert can be prepared up to 4 hours in advance, but the rice should be kept at room temperature, not refrigerated, to maintain its texture.

Easy Red Curry With Vegetables

The key to a successful Thai red curry lies in balancing the heat of the curry paste with the sweetness of coconut milk and the freshness of the vegetables. While traditional recipes might call for hard-to-find ingredients, this version uses readily available components that can be found in most grocery stores.

Ingredients:

• 2 cans (14 oz each) coconut milk
• 3-4 tablespoons Thai red curry paste
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 2 bell peppers, cut into chunks
• 2 carrots, sliced
• 1 cup bamboo shoots
• 1 cup snap peas
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• 4-5 kaffir lime leaves (optional)
• 1 cup Thai basil leaves
• Jasmine rice for serving

Heat vegetable oil in a large wok or deep skillet over medium heat. Add the curry paste and fry for 1-2 minutes until fragrant. Pour in the coconut milk and stir until the paste is fully dissolved and the mixture begins to simmer. Add sugar, fish sauce, and kaffir lime leaves if using.

Add the vegetables in order of cooking time – start with carrots and onions, followed by bell peppers after 3-4 minutes, then bamboo shoots and snap peas last. Simmer until all vegetables are tender but still crisp, about 8-10 minutes total. Remove from heat and stir in Thai basil leaves.

For best results, use full-fat coconut milk as it provides the richest and most authentic taste. The curry can be made milder or spicier by adjusting the amount of curry paste. If storing leftovers, keep the curry separate from rice and reheat gently to prevent the vegetables from becoming too soft. The curry will typically keep for 2-3 days in the refrigerator, though the fresh flavors are best when served immediately.

Thai Chicken Satay With Peanut Dipping Sauce

Thai Chicken Satay with Peanut Dipping Sauce is a popular street food that combines tender, marinated chicken skewers with a rich, creamy peanut sauce. The dish showcases the perfect balance of sweet, savory, and aromatic flavors that Thai cuisine is known for, making it an excellent appetizer or main course option.

The key to exceptional chicken satay lies in two elements: a flavorful marinade that penetrates the meat and a well-balanced peanut dipping sauce. The marinade typically includes coconut milk, curry powder, and various aromatics, while the sauce combines creamy peanut butter with coconut milk, soy sauce, and lime juice for a perfect blend of flavors.

Ingredients:

For the Chicken Satay:

• 2 lbs chicken breast, cut into 1-inch strips
• 1 cup coconut milk
• 2 tablespoons curry powder
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons brown sugar
• 1 tablespoon fish sauce
• 1 teaspoon turmeric powder
• Wooden skewers, soaked in water

For the Peanut Sauce:

• 1 cup smooth peanut butter
• 1/2 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1/4 cup warm water
• 1 teaspoon red chili flakes

Mix all marinade ingredients in a bowl and add the chicken strips, ensuring they're well coated. Cover and refrigerate for at least 4 hours or overnight. Thread the marinated chicken onto the pre-soaked wooden skewers, folding the meat back and forth in an "S" pattern. Grill the skewers on medium-high heat for 4-5 minutes per side until the chicken is cooked through and slightly charred.

For the peanut sauce, combine all sauce ingredients in a blender or food processor and blend until smooth. Transfer to a saucepan and heat over medium heat, stirring constantly until the sauce is warm and reaches your desired consistency. Add more warm water if needed to thin the sauce.

Extra Tips: When grilling the satay, avoid overcrowding the grill to ensure even cooking. Keep a spray bottle of water handy to control any flare-ups from the coconut milk marinade drips. The peanut sauce can be made ahead and stored in the refrigerator for up to a week; just reheat and thin with warm water as needed before serving. If you're using bamboo skewers, soaking them for at least 30 minutes prevents burning during grilling.

15-Minute Coconut Rice

Minute Coconut Rice is a fragrant and creamy side dish that perfectly complements any Thai curry or stir-fry. The combination of jasmine rice and coconut milk creates a rich, slightly sweet flavor profile that has become a staple in Thai cuisine.

This quick version of coconut rice takes less than 20 minutes to prepare and delivers consistently fluffy results. While traditional methods might require specific rice cookers or longer cooking times, this recipe simplifies the process without sacrificing the authentic taste.

Ingredients:

• 2 cups jasmine rice
• 1 (14 oz) can coconut milk
• 1 cup water
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 kaffir lime leaves (optional)

Rinse the jasmine rice thoroughly under cold water until the water runs clear, then drain well. In a medium saucepan, combine the rice, coconut milk, water, salt, and sugar. If using kaffir lime leaves, add them now. Bring the mixture to a boil over high heat, then immediately reduce to low heat and cover with a tight-fitting lid. Let it simmer for 15-18 minutes without lifting the lid.

Once the cooking time is complete, remove from heat and let it stand, covered, for 5-10 minutes. Remove the kaffir lime leaves if used, then fluff the rice gently with a fork before serving.

For best results, use full-fat coconut milk and avoid opening the lid during cooking as this releases essential steam. If the rice appears too dry after cooking, add 2-3 tablespoons of hot water and let it stand covered for an additional 5 minutes. The rice can be stored in an airtight container in the refrigerator for up to 3 days, though it's best served fresh and warm.

Thai Glass Noodle Salad (Yum Woon Sen)

Thai Glass Noodle Salad, known as Yum Woon Sen in Thailand, is a refreshing and tangy dish that combines the delicate texture of glass noodles with a vibrant mix of herbs, vegetables, and protein. This light yet satisfying salad is popular both as a main course and as part of a larger Thai feast, offering a perfect balance of sweet, sour, and spicy flavors.

The dish originated in central Thailand and has become a staple in Thai restaurants worldwide. Its versatility allows for various protein options, though minced pork and shrimp are the most traditional choices. The glass noodles, made from mung bean starch, serve as the perfect vehicle for the bold Thai dressing while maintaining their characteristic springy texture.

• 100g glass noodles (mung bean vermicelli)
• 200g minced pork
• 200g shrimp, peeled and deveined
• 2 shallots, thinly sliced
• 2 tomatoes, cut into wedges
• 1 cucumber, julienned
• 2 celery stalks, sliced
• 3 Thai chilies, finely chopped
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons dried shrimp, chopped
• 1/4 cup roasted peanuts, crushed
• Fresh cilantro and mint leaves
• 2 cloves garlic, minced

Soak the glass noodles in room temperature water for 15 minutes until soft, then cook in boiling water for 2-3 minutes until transparent. Immediately drain and rinse under cold water to prevent sticking, then set aside. In a pan, cook the minced pork until well done, then cook the shrimp until pink and set both aside.

In a large bowl, combine the lime juice, fish sauce, sugar, and minced garlic to make the dressing. Add the cooked and cooled glass noodles, pork, shrimp, and all vegetables. Toss thoroughly to combine, then add the dried shrimp, crushed peanuts, and herbs. Mix gently until all ingredients are well coated with the dressing.

For best results, serve the salad immediately after mixing to maintain the crispness of the vegetables and optimal noodle texture. The glass noodles will continue to absorb the dressing if left to sit, potentially becoming too soft and losing their signature springiness. If preparing in advance, keep the noodles and dressing separate until just before serving.

Simple Pad See Ew

Pad See Ew is a popular Thai stir-fried noodle dish that features wide rice noodles, Chinese broccoli, and your choice of protein in a savory sauce. The name literally translates to "soy sauce noodles," referring to the dark soy sauce that gives the dish its signature color and flavor.

While many Thai dishes are known for their complex blend of ingredients and flavors, Pad See Ew stands out for its simplicity and straightforward preparation. The key to perfecting this dish lies in achieving the right noodle texture and creating a perfect balance between sweet, savory, and slightly charred flavors.

• 8 oz fresh wide rice noodles
• 8 oz chicken, beef, or tofu
• 2 cups Chinese broccoli (gai lan), chopped
• 3 cloves garlic, minced
• 2 eggs
• 3 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sugar
• 2 tbsp vegetable oil
• White pepper to taste

Begin by preparing all ingredients before cooking, as this dish comes together quickly. Separate the rice noodles carefully if they're stuck together, and cut them into 4-inch lengths. Cut the protein into thin, bite-sized pieces and chop the Chinese broccoli into 2-inch segments, separating the stems from the leaves.

Heat your wok or large skillet over high heat until very hot. Add oil and quickly stir-fry the garlic until fragrant, then add your chosen protein. Once the meat is nearly cooked, push everything to one side and crack in the eggs. Scramble them quickly, then add the noodles and Chinese broccoli stems. Pour in the sauces and sugar, tossing everything together. Add the broccoli leaves last and cook until they're just wilted.

For best results, use the highest heat possible and cook in small batches to achieve the desired char on the noodles. Allow the noodles to sit untouched for 30-45 seconds at times to develop some caramelization on the bottom. This technique, known as "wok hei," gives the dish its authentic taste. If fresh rice noodles aren't available, dried rice noodles can be substituted after soaking them according to package instructions.

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice is a vibrant and flavorful dish that combines the sweetness of fresh pineapple with savory rice and aromatic seasonings. This popular street food dish transforms leftover rice into an exciting meal, featuring a perfect balance of sweet, salty, and umami flavors.

The key to authentic Thai Pineapple Fried Rice lies in using day-old jasmine rice and fresh pineapple, along with classic Thai ingredients like fish sauce and curry powder. When served in a hollowed-out pineapple half, this dish becomes an impressive presentation that's perfect for both casual family dinners and entertaining guests.

• 3 cups cooked jasmine rice (day-old)
• 2 cups fresh pineapple chunks
• 2 eggs, beaten
• 1/2 cup cashews
• 1/2 cup green onions, chopped
• 1/2 cup carrots, diced
• 3 cloves garlic, minced
• 1/2 cup onion, diced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon curry powder
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Optional: chicken or shrimp

Heat oil in a large wok or skillet over medium-high heat. Sauté garlic and onions until fragrant, then add carrots and cook until slightly softened. Push vegetables to one side and add beaten eggs, scrambling them quickly. Add the day-old rice, breaking up any clumps, and stir-fry for 2-3 minutes.

Add curry powder, fish sauce, and soy sauce, stirring to combine. Mix in pineapple chunks and cashews, cooking for another 2-3 minutes until everything is heated through and well combined. Finally, fold in the green onions and adjust seasoning with salt and pepper to taste.

For best results, ensure your rice is completely cool and slightly dry before cooking – freshly cooked rice will become mushy. The pineapple should be added near the end of cooking to prevent it from becoming too soft, and the wok should be hot enough to create a slight char on the rice for authentic "wok hei" flavor. Consider cutting the pineapple chunks into small, uniform pieces to ensure even distribution throughout the dish.

Easy Tom Kha Gai (Coconut Chicken Soup)

Tom Kha Gai is a fragrant Thai coconut soup that perfectly balances sweet, sour, and spicy flavors. The combination of coconut milk, galangal, lemongrass, and lime leaves creates a rich, aromatic broth that has made this dish famous worldwide.

This simplified version maintains the authentic taste while using ingredients that are more readily available in regular grocery stores. While traditionally made with galangal, which gives the soup its distinctive flavor, ginger can be used as a substitute if galangal is hard to find.

Ingredients:

• 2 cans (14 oz each) coconut milk
• 4 cups chicken broth
• 2 stalks lemongrass, bruised and cut into 4-inch pieces
• 6 kaffir lime leaves
• 2-inch piece galangal or ginger, sliced
• 1 pound chicken breast, sliced
• 8 ounces mushrooms, sliced
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 2-3 Thai chilies, crushed
• 1 tablespoon palm sugar or brown sugar
• Fresh cilantro for garnish

In a large pot, combine coconut milk and chicken broth over medium heat. Add lemongrass, kaffir lime leaves, and galangal, bringing the mixture to a gentle simmer. Allow these aromatics to infuse the broth for 10 minutes. Add the sliced chicken and mushrooms, cooking until the chicken is done, about 5-7 minutes. Stir in fish sauce, lime juice, chilies, and sugar, adjusting the seasonings to achieve the perfect balance of sweet, sour, and salty flavors.

The key to achieving the best flavor lies in not allowing the soup to boil aggressively, as this can cause the coconut milk to separate. Also, remove the lemongrass, lime leaves, and galangal pieces before serving, as these are meant for flavoring only and aren't typically eaten. Garnish with fresh cilantro and serve hot.

Extra Tips: Store-bought coconut milk varies in quality – look for brands without added stabilizers for the best results. If the coconut milk separates during cooking, don't worry; simply stir it gently to recombine. The soup can be made in advance and reheated gently, though the lime juice should be added just before serving to maintain its fresh flavor.

Thai Cucumber Salad

Thai Cucumber Salad is a refreshing side dish that perfectly balances sweet, sour, and spicy flavors. The crisp cucumbers provide a cooling effect that complements spicier Thai main courses, while the vinegar-based dressing adds a tangy punch that awakens the taste buds.

This simple yet flavorful salad is a staple in Thai cuisine and can be prepared in minutes. The key to its success lies in achieving the right balance of fish sauce, lime juice, and sugar, creating that distinctive Thai taste that makes this dish so popular in both restaurants and homes.

Ingredients:

• 2 English cucumbers
• 1/4 cup rice vinegar
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons palm sugar or brown sugar
• 2 Thai chilies, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/3 cup fresh cilantro, chopped
• 1/4 cup crushed peanuts
• 1/2 teaspoon salt

Slice the cucumbers thinly, either with a sharp knife or a mandoline slicer. Place them in a colander, sprinkle with salt, and let them drain for about 10 minutes to remove excess moisture.

Meanwhile, in a mixing bowl, combine rice vinegar, fish sauce, lime juice, and sugar, stirring until the sugar dissolves completely.

In a large bowl, combine the drained cucumbers with the sliced red onions and Thai chilies. Pour the dressing over the mixture and toss well to combine. Add the chopped cilantro and crushed peanuts just before serving, giving everything a final gentle toss.

For best results, chill the salad for at least 30 minutes before serving to allow the flavors to meld. Avoid making this salad too far in advance as the cucumbers will continue to release water and can become soggy. If you're sensitive to spicy food, remove the seeds from the Thai chilies or reduce the amount used. The peanuts can be toasted briefly in a dry pan to enhance their flavor.

Quick Massaman Curry

Massaman curry is a rich, mildly spicy Thai dish that combines the perfect balance of sweet, savory, and tangy flavors. Originally influenced by Persian cuisine, this curry traditionally features tender meat, potatoes, and peanuts in a coconut milk-based sauce, making it one of Thailand's most beloved curry dishes.

While authentic Massaman curry paste requires numerous ingredients and considerable preparation time, this quick version uses store-bought curry paste and common pantry ingredients to create a delicious meal in under an hour. The result is a hearty, comforting curry that captures the essence of Thai cuisine while being accessible to home cooks.

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound chicken thighs, cut into chunks
• 4 tablespoons Massaman curry paste
• 2 cans (14 oz each) coconut milk
• 2 medium potatoes, cubed
• 1 large onion, cut into wedges
• 1/2 cup roasted peanuts
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar or brown sugar
• 2 tablespoons tamarind paste
• 3 bay leaves
• 1 cinnamon stick
• Jasmine rice for serving

Heat oil in a large pot over medium heat and cook the curry paste until fragrant, about 2-3 minutes. Add chicken pieces and cook until they start to brown. Pour in coconut milk and bring to a gentle simmer. Add potatoes, onions, peanuts, and remaining ingredients except for the rice. Simmer uncovered for 25-30 minutes, or until potatoes are tender and chicken is fully cooked.

Once the curry has thickened slightly and all ingredients are cooked through, taste and adjust seasonings with additional fish sauce, sugar, or tamarind paste as needed. Remove bay leaves and cinnamon stick before serving over hot jasmine rice.

For best results, use full-fat coconut milk and avoid stirring the curry too frequently as this can break down the potatoes. The curry will thicken naturally as it cooks, but if it becomes too thick, add a splash of water or coconut milk. Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day as the flavors continue to develop.