Many of us dream of recreating the vibrant, aromatic flavors of Thailand right in our own kitchens. Whether you’re craving the perfect pad Thai, a comforting coconut curry, or something new to spice up your weekly menu, this collection of 25 authentic recipes brings the heart of Thai cuisine home. Let’s dive into these culinary treasures and transform your cooking with bold, fresh, and irresistible dishes!
Spicy Tom Yum Goong Soup
Warm up with this fiery Thai classic that balances spicy, sour, and savory flavors in every spoonful. This tom yum goong comes together quickly using just a handful of ingredients. You’ll have restaurant-quality soup ready in under 30 minutes.
Ingredients
Water – 4 cups
Lemongrass – 2 stalks
Galangal – 3 slices
Kaffir lime leaves – 4
Thai chilies – 4
Shrimp – 1 lb
Fish sauce – 2 tbsp
Lime juice – 3 tbsp
Mushrooms – 1 cup
Instructions
1. Pour 4 cups of water into a medium pot and bring to a boil over high heat.
2. Bruise the lemongrass stalks with the back of your knife to release their oils.
3. Add bruised lemongrass, galangal slices, and kaffir lime leaves to the boiling water.
4. Reduce heat to medium and simmer for 10 minutes to infuse the broth.
5. Smash Thai chilies with the side of your knife to control the spice level.
6. Add smashed chilies to the broth and simmer for 2 more minutes.
7. Peel and devein 1 lb of shrimp, keeping the shells for extra flavor if desired.
8. Add shrimp and mushrooms to the broth.
9. Cook for 3-4 minutes until shrimp turn pink and opaque.
10. Remove the pot from heat immediately to prevent overcooking the shrimp.
11. Stir in 2 tbsp of fish sauce and 3 tbsp of lime juice.
12. Taste and adjust seasoning if needed, but avoid boiling after adding lime juice.
Bubbling with vibrant aromatics, this soup delivers a tangy punch followed by lingering heat. The plump shrimp and tender mushrooms create satisfying texture contrasts. Serve it steaming hot over jasmine rice or with extra lime wedges for squeezing at the table.
Green Curry Chicken
Aromatic and vibrant, this green curry chicken comes together in under 30 minutes. All you need are a few key ingredients for authentic Thai flavor at home. Skip the takeout and make this restaurant-quality dish yourself.
Ingredients
Chicken thighs – 1 lb
Green curry paste – 3 tbsp
Coconut milk – 1 can (13.5 oz)
Fish sauce – 2 tbsp
Brown sugar – 1 tbsp
Vegetable oil – 1 tbsp
Basil leaves – ¼ cup
Instructions
1. Cut chicken thighs into 1-inch cubes.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add green curry paste and cook for 1 minute, stirring constantly until fragrant.
4. Add chicken pieces and cook for 5 minutes, turning occasionally until lightly browned.
5. Pour in coconut milk and stir to combine with curry paste.
6. Add fish sauce and brown sugar, stirring until sugar dissolves.
7. Bring mixture to a simmer, then reduce heat to medium-low.
8. Cook for 12 minutes, stirring occasionally until chicken reaches 165°F internally.
9. Stir in basil leaves and cook for 1 more minute until wilted.
10. Remove from heat and let rest for 2 minutes before serving.
Tender chicken absorbs the spicy, aromatic curry while coconut milk creates a creamy base. The basil adds a fresh, peppery finish that cuts through the richness. Serve over jasmine rice or with crusty bread to soak up every last drop of sauce.
Pad Thai Noodles
Kick off your weeknight dinner rotation with this lightning-fast Pad Thai. Keep ingredients minimal but flavors bold, ready in under 20 minutes from pantry to plate.
Ingredients
– Rice noodles – 8 oz
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Eggs – 2
– Firm tofu – ½ cup
– Fish sauce – 3 tbsp
– Brown sugar – 2 tbsp
– Lime juice – 2 tbsp
– Crushed peanuts – ¼ cup
– Bean sprouts – 1 cup
– Green onions – 3
Instructions
1. Soak rice noodles in hot water for 8 minutes until flexible but firm.
2. Mince garlic cloves finely.
3. Heat vegetable oil in a wok over medium-high heat until shimmering.
4. Add minced garlic and stir for 30 seconds until fragrant.
5. Push garlic to one side, crack eggs into empty space, and scramble for 1 minute.
6. Cube firm tofu into ½-inch pieces and add to wok.
7. Cook tofu for 2 minutes until lightly browned, stirring occasionally.
8. Drain noodles thoroughly and add to wok.
9. Pour fish sauce, brown sugar, and lime juice over noodles.
10. Toss everything together for 3 minutes until sauce coats noodles evenly.
11. Chop green onions into 1-inch pieces and add to wok with bean sprouts.
12. Stir for 1 final minute until greens are slightly wilted.
13. Remove from heat and garnish with crushed peanuts.
What makes this dish special is the chewy noodles clinging to the sweet-sour sauce. The crispy tofu and fresh sprouts create a satisfying crunch in every bite. For a fun twist, wrap portions in lettuce cups or top with extra lime wedges for brightness.
Som Tam Papaya Salad
Crisp, spicy, and refreshing, this Thai papaya salad delivers bold flavors in minutes. Perfect for hot days when you crave something light yet explosive. Green papaya’s crunch pairs with fiery chilies and tangy lime for an unforgettable bite.
Ingredients
– Green papaya – 1 large
– Garlic cloves – 3
– Thai chilies – 4
– Palm sugar – 2 tbsp
– Fish sauce – 3 tbsp
– Limes – 2
– Cherry tomatoes – 1 cup
– Green beans – ½ cup
– Roasted peanuts – ¼ cup
Instructions
1. Peel the green papaya and shred it using a mandoline or sharp knife into thin, uniform strips.
2. Cut cherry tomatoes in half and trim green beans into 1-inch pieces.
3. Crush garlic cloves and Thai chilies in a mortar and pestle until they form a coarse paste.
4. Add palm sugar to the mortar and pound until the sugar dissolves completely into the paste.
5. Squeeze juice from 2 limes directly into the mortar.
6. Pour in fish sauce and mix vigorously with a spoon until the dressing emulsifies.
7. Add shredded papaya, tomatoes, and green beans to the mortar.
8. Use a large spoon and pestle to lightly bruise and toss the salad for 30 seconds, ensuring everything coats evenly.
9. Taste and adjust seasoning if needed—the balance should be sweet, sour, salty, and spicy.
10. Transfer to a serving plate and top with crushed roasted peanuts.
That vibrant crunch gives way to a rush of heat and tang that wakes up the palate. Serve it alongside grilled meats or with sticky rice to balance the intensity. For a fun twist, stuff the salad into lettuce cups for a handheld version.
Massaman Beef Curry
Aromatic spices and tender beef simmer together in this comforting Thai-inspired curry. Massaman curry delivers rich, complex flavors with minimal effort. This simplified version brings restaurant-quality results to your weeknight table.
Ingredients
– Beef chuck – 1.5 lbs
– Massaman curry paste – 3 tbsp
– Coconut milk – 13.5 oz can
– Potatoes – 2 medium
– Onion – 1 large
– Fish sauce – 2 tbsp
– Brown sugar – 1 tbsp
– Peanut oil – 1 tbsp
– Water – 1 cup
Instructions
1. Cut beef chuck into 1-inch cubes, trimming excess fat.
2. Heat peanut oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear beef cubes in batches until browned on all sides, about 3 minutes per batch.
4. Remove beef and set aside, keeping about 1 tablespoon of oil in the pot.
5. Add Massaman curry paste and cook for 1 minute until fragrant.
6. Pour in coconut milk, scraping bottom to release browned bits.
7. Return beef to the pot along with any accumulated juices.
8. Add fish sauce and brown sugar, stirring to combine.
9. Bring to a simmer, then reduce heat to low and cover.
10. Cook for 1.5 hours, stirring occasionally to prevent sticking.
11. Peel potatoes and cut into 1-inch chunks while beef cooks.
12. Chop onion into 1-inch pieces during the last 30 minutes of cooking.
13. Add potatoes and onion to the pot after 1.5 hours.
14. Pour in 1 cup water and stir to combine.
15. Continue simmering uncovered for 30 minutes until potatoes are fork-tender.
16. Skim excess oil from the surface before serving. Hearty potatoes soak up the fragrant curry sauce while the beef becomes meltingly tender. The balanced sweetness and subtle heat make this perfect served over jasmine rice or with crusty bread for dipping.
Thai Basil Stir-Fried Chicken
Hectic weeknights demand fast, flavorful solutions. This Thai basil chicken delivers bold taste in under 20 minutes. Keep everything prepped and ready before you start cooking.
Ingredients
Chicken thighs – 1 lb
Vegetable oil – 2 tbsp
Garlic – 4 cloves
Thai chilies – 3
Fish sauce – 2 tbsp
Oyster sauce – 1 tbsp
Soy sauce – 1 tbsp
Sugar – 1 tsp
Thai basil – 1 cup
Instructions
1. Cut chicken thighs into ½-inch pieces.
2. Mince garlic cloves finely.
3. Slice Thai chilies into thin rounds.
4. Heat vegetable oil in a wok over high heat until shimmering, about 1 minute.
5. Add minced garlic and sliced chilies to the hot oil.
6. Stir-fry for 15 seconds until fragrant but not browned.
7. Add chicken pieces in a single layer.
8. Cook undisturbed for 1 minute to develop sear.
9. Flip chicken and continue stir-frying for 3 minutes until no longer pink.
10. Pour fish sauce, oyster sauce, soy sauce, and sugar around the edges of the wok.
11. Toss everything together for 1 minute until sauce coats the chicken evenly.
12. Turn off the heat and immediately stir in Thai basil leaves.
13. Toss just until basil wilts, about 30 seconds. Never overcook the basil—it should remain vibrant green.
14. Transfer to a serving plate immediately. Now comes the payoff: tender chicken contrasts with crispy basil edges, while the sauce packs salty-sweet heat. Serve it over jasmine rice to soak up every drop, or wrap it in lettuce cups for a fresh crunch.
Red Curry with Duck
Unleash bold Thai flavors with this restaurant-quality red curry that comes together faster than takeout. Using duck breast keeps prep minimal while delivering rich, satisfying results perfect for busy weeknights. This recipe balances spicy, sweet, and savory notes in one comforting bowl.
Ingredients
Duck breast – 1 lb
Red curry paste – 3 tbsp
Coconut milk – 13.5 oz can
Fish sauce – 1 tbsp
Palm sugar – 1 tbsp
Thai basil – ¼ cup
Jasmine rice – 1 cup
Instructions
1. Score duck breast skin in a crosshatch pattern, cutting through fat but not into meat.
2. Place duck skin-side down in cold skillet and turn heat to medium.
3. Cook duck for 8-10 minutes until skin is golden brown and crispy.
4. Flip duck and cook for 4-5 minutes until internal temperature reaches 135°F.
5. Remove duck from pan and let rest for 5 minutes before slicing.
6. Rinse jasmine rice until water runs clear, then cook according to package directions.
7. Heat 2 tablespoons of coconut cream from top of can in large pot over medium heat.
8. Fry red curry paste in coconut cream for 2-3 minutes until fragrant.
9. Add remaining coconut milk and bring to simmer, stirring constantly.
10. Stir in fish sauce and palm sugar until fully dissolved.
11. Add sliced duck and simmer for 3-4 minutes to heat through.
12. Remove from heat and stir in Thai basil just before serving.
13. Serve curry over jasmine rice in shallow bowls.
Keep leftovers refrigerated in airtight container for up to 3 days. The crispy duck skin softens in the curry, creating tender meat that contrasts with the creamy coconut sauce. For extra heat, add sliced Thai chilies when frying the curry paste, or serve with lime wedges to brighten the rich flavors.
Panang Curry with Pork
Unexpectedly simple yet deeply flavorful, this Panang curry delivers restaurant-quality results in under 30 minutes. Using just a handful of ingredients, it transforms humble pork into a rich, aromatic dish that satisfies both weeknight cravings and special occasions. The key lies in properly toasting the curry paste to unlock its full potential.
Ingredients
Panang curry paste – 3 tbsp
Pork shoulder – 1 lb
Coconut milk – 13.5 oz can
Fish sauce – 1 tbsp
Palm sugar – 1 tbsp
Thai basil – ¼ cup
Red bell pepper – 1
Instructions
1. Cut pork shoulder into 1-inch cubes.
2. Slice red bell pepper into thin strips.
3. Heat a large skillet over medium-high heat for 2 minutes.
4. Add 2 tablespoons of coconut milk to the dry skillet.
5. Cook coconut milk until it separates and oil appears around the edges, about 3 minutes.
6. Add Panang curry paste and fry for 2 minutes until fragrant.
7. Tip: Toasting the curry paste deepens the flavor and reduces raw spice taste.
8. Increase heat to high and add remaining coconut milk.
9. Stir constantly for 1 minute until mixture bubbles vigorously.
10. Add pork cubes and stir to coat with curry sauce.
11. Reduce heat to medium-low and simmer uncovered for 15 minutes.
12. Tip: Don’t stir too frequently—let the pork develop a slight sear.
13. Add fish sauce and palm sugar, stirring until sugar dissolves.
14. Add red bell pepper strips and cook for 3 minutes until slightly softened.
15. Remove from heat and stir in Thai basil leaves.
16. Tip: Adding basil off-heat preserves its fresh aroma and vibrant color.
17. Let rest for 2 minutes before serving.
Earthy, creamy notes from the coconut milk balance the curry’s subtle heat, while the pork becomes meltingly tender after simmering. The bell pepper adds crisp texture against the rich sauce. Serve over jasmine rice or with roti for soaking up every last drop of the aromatic curry.
Sweet Sticky Rice with Mango
Perfectly ripe mangoes meet creamy coconut rice in this classic Thai dessert. Preparing the rice correctly creates that signature sticky texture everyone loves. This simple recipe delivers authentic flavor with minimal effort.
Ingredients
- Sweet rice – 1 cup
- Water – 1¼ cups
- Coconut milk – 1 cup
- Sugar – ¼ cup
- Salt – ¼ tsp
- Ripe mango – 1 large
Instructions
- Rinse sweet rice under cold water until water runs clear.
- Soak rinsed rice in 1¼ cups water for 30 minutes minimum.
- Steam soaked rice over boiling water for 20 minutes until grains turn translucent.
- Heat coconut milk in saucepan over medium heat until small bubbles form around edges.
- Stir sugar and salt into heated coconut milk until completely dissolved.
- Combine steamed rice with coconut mixture, folding gently to coat every grain.
- Let rice mixture rest covered for 15 minutes to absorb liquid fully.
- Peel mango and slice flesh away from flat central pit.
- Cut mango into ½-inch thick slices against the grain.
- Serve warm sticky rice alongside fresh mango slices immediately.
Rich coconut cream creates a glossy coating on each tender rice grain. The warm rice contrasts beautifully with cool, juicy mango slices. For extra indulgence, drizzle remaining coconut sauce over the assembled dessert.
Thai Fried Rice with Pineapple
Fragrant jasmine rice gets a tropical twist in this quick Thai classic. Pineapple adds sweet bursts against savory soy and fish sauce. Ready in under 20 minutes, it’s perfect for busy weeknights.
Ingredients
– Cooked jasmine rice – 3 cups
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Eggs – 2
– Soy sauce – 2 tbsp
– Fish sauce – 1 tbsp
– Pineapple chunks – 1 cup
– Green onions – ¼ cup
Instructions
1. Heat vegetable oil in a large wok over medium-high heat until shimmering.
2. Mince garlic and add to hot oil, stirring for 30 seconds until fragrant but not browned.
3. Crack eggs directly into wok and scramble for 1 minute until softly set.
4. Add cooked jasmine rice, breaking up any clumps with your spatula.
5. Pour soy sauce and fish sauce evenly over rice, tossing continuously for 2 minutes.
6. Stir in pineapple chunks and cook for 1 more minute until heated through.
7. Chop green onions and fold into rice just before removing from heat.
8. Serve immediately while hot. The rice should be slightly chewy with caramelized edges from high-heat cooking. Sweet pineapple contrasts beautifully with salty sauces—try serving in hollowed-out pineapple halves for a festive presentation.
Larb Gai Spicy Minced Chicken Salad
Craving something bold and fresh? This spicy minced chicken salad delivers explosive flavor with minimal effort. Customize the heat level to match your preference.
Ingredients
Ground chicken – 1 lb
Shallot – 1, thinly sliced
Green onions – 3, chopped
Mint leaves – ¼ cup
Cilantro – ¼ cup
Lime juice – 3 tbsp
Fish sauce – 2 tbsp
Toasted rice powder – 2 tbsp
Red chili flakes – 1 tsp
Lettuce leaves – 8
Instructions
1. Heat a dry skillet over medium-high heat for 2 minutes.
2. Add ground chicken to the hot skillet, breaking it apart with a spatula.
3. Cook chicken for 6-8 minutes, stirring constantly, until no pink remains.
4. Transfer cooked chicken to a large bowl, spreading it evenly to cool slightly.
5. Add thinly sliced shallot to the warm chicken, which helps soften its sharpness.
6. Mix in chopped green onions, mint leaves, and cilantro.
7. Pour lime juice and fish sauce over the mixture, tossing to combine thoroughly.
8. Sprinkle toasted rice powder and red chili flakes evenly across the salad.
9. Stir all ingredients together until fully incorporated.
10. Arrange lettuce leaves on a serving platter.
11. Spoon the chicken mixture into the lettuce cups.
Ready to serve immediately while the lettuce stays crisp against the warm, seasoned chicken. The toasted rice powder adds a nutty crunch that contrasts beautifully with the bright, acidic dressing. For a complete meal, pair with steamed jasmine rice to balance the intense flavors.
Tom Kha Gai Coconut Chicken Soup
Warm up with this creamy, aromatic Thai soup that balances spicy, sour, and savory flavors in every spoonful. It comes together quickly with just a handful of ingredients. You’ll have restaurant-quality soup ready in under 30 minutes.
Ingredients
Chicken breast – 1 lb
Chicken broth – 4 cups
Coconut milk – 13.5 oz can
Lemongrass – 2 stalks
Galangal – 3 slices
Fish sauce – 2 tbsp
Lime juice – 3 tbsp
Thai chilies – 2
Mushrooms – 8 oz
Cilantro – ¼ cup
Instructions
1. Cut 1 lb chicken breast into ½-inch pieces.
2. Thinly slice 8 oz mushrooms.
3. Bruise 2 lemongrass stalks with the back of your knife to release oils.
4. Combine 4 cups chicken broth, bruised lemongrass, and 3 galangal slices in a large pot.
5. Bring broth mixture to a boil over high heat.
6. Reduce heat to medium and simmer for 10 minutes to infuse flavors.
7. Add sliced mushrooms and cook for 3 minutes until slightly softened.
8. Stir in chicken pieces and cook for 5 minutes until no longer pink.
9. Pour in 13.5 oz coconut milk and bring to a gentle simmer.
10. Add 2 tbsp fish sauce and 2 sliced Thai chilies.
11. Simmer for 2 more minutes without boiling to prevent curdling.
12. Remove pot from heat and discard lemongrass and galangal.
13. Stir in 3 tbsp lime juice just before serving.
14. Garnish with ¼ cup chopped cilantro.
Velvety coconut milk creates a rich broth that coats each tender chicken piece. The bright lime cuts through the richness while chilies provide subtle heat. Serve over steamed jasmine rice or with crusty bread for dipping into the fragrant broth.
Conclusion
From fragrant curries to zesty salads, these 25 authentic Thai recipes bring vibrant Southeast Asian flavors right to your kitchen. We hope this collection inspires your next culinary adventure! Try a few dishes, leave a comment sharing your favorite, and don’t forget to pin this article on Pinterest to save these delicious recipes for later.
