310 thai recipes

Sai Grog: Thai spicy pork sausage with red curry paste, lemongrass, kaffir lime leaves, fish sauce, and coriander. Grilled until juicy and served with sticky rice.

A quick Thai wok-fried chicken with crispy garlic, red chillies, oyster sauce, fish sauce, tamarind, bamboo shoots, and fresh coriander. Bold flavor in 30 minutes.

A classic Thai hot and sour shrimp soup (Tom Yum Goong) with lemongrass, galangal, coriander root, lime juice, fish sauce, and red chilies. Fragrant, spicy, and ready in 30 minutes.

Thai-style chicken curry simmered in coconut milk with a homemade paste of bird's eye chiles, ginger, toasted rice, cashews, and warm spices. Layered, fragrant, and built from scratch.

Thai chicken coconut soup (tom kha gai) with lemongrass, coconut milk, lime juice, jalapeno, and fresh cilantro. A simplified version of the classic with rich, aromatic broth.

Bright Thai salad with shredded chicken, sweet-tart pomelo, and crispy fried shallots. Fish sauce, lime, and chili dressing brings bold Southeast Asian flavor.

This delicious thai soup is made with homemade chicken broth, it's packed with deliciousness, and very light.

Crispy puffed rice noodles coated in sweet-tart syrup with deep-fried tofu, shrimp, and lacy egg nets. This authentic Mee Krob brings the bold flavors of Thai street food right to your kitchen.

Tod Man Thai fish cakes with red curry paste, fish sauce, green beans, and basil, fried golden and served with a tangy cucumber salad. Authentic street food flavor at home.

Khao Niaow Ma Muang: steamed glutinous rice soaked in sweetened coconut milk and topped with ripe sliced mango. Thailand's most beloved dessert, made from just 5 ingredients.

Sai Grog: ground pork mixed with red curry paste, lemongrass, kaffir lime leaves, coriander root, and fish sauce, grilled in natural casings. Authentic Thai spicy sausage in 40 minutes.

Homemade Sai Oua: ground pork packed with lemongrass, galangal, kaffir lime, cilantro root, and dried chilies, stuffed into natural casings and charbroiled. Northern Thai sausage done right.

Pad Thai with shrimp tosses springy rice noodles in a tangy tamarind sauce with pickled radish, fish sauce, scrambled egg, and pink shrimp. Topped with crunchy peanuts, scallions, and fresh bean sprouts for the classic Bangkok street food finish.

Salat khaek: Southern Thai salad sauce of pounded chili, shallot, and peanut stirred into coconut milk with fish sauce, tamarind, and sugar. Served over potato salad.

Thai grilled beef salad (Nam Tok) with flank steak, lime juice, fish sauce, toasted rice powder, and fresh chilies. Smoky, sour, and spicy with a nutty crunch from ground roasted rice.

Eggplant, mushrooms, asparagus, and red bell pepper simmered in a spicy Thai chili paste and rice milk sauce with fresh basil. A hearty vegan stew for rice or grilled polenta.