Easy Thai Recipes

If you were looking for truly healthy and quick Thai recipes, this soup is a great option. Lightly pound the lemongrass and slice it into 1 inch long bits. Wash the prawns under running water and shell them, but leave on the tails. Pour the Tom Yum broth into a saucepan and bring to a boil. Toss in lemongrass, galangal and lime leaves. Continue to boil and then add the mushrooms, fish sauce, chili paste and lime juice. Put in the prawns and fresh chillies last. Once the prawns are cooked (they turn pink), your soup is ready. Garnish with Thai coriander and serve 4.

Pad Thai with Chicken and Shrimp Ingredients 1 tbsp soy sauce 1 tbsp water 1 tbsp cider vinegar 1 tbsp creamy peanut butter 1 tsp Asian chili paste, such as sambal oelek 1 tbsp packed light brown sugar 3 tbsp canola oil ¼ pound medium-wide rice noodles 1 tsp minced garlic 12 medium to large shrimp 1 tsp minced ginger 4 ounces boneless, skinless chicken breast or thigh ½ cup julienned mixed vegetables (carrots, yellow squash, zucchini)

Chopped Romaine lettuce, for garnish Lime wedges, for garnish Chopped peanuts, for garnish Fresh cilantro leaves, for garnish Pad Thai is one of the most loved authentic Thai recipes. Soak the noodles in warm water until they turn soft and the drain. Rinse the shrimp and then remove the shell and vein. Slice the chicken into strips. Whisk together the soy sauce, peanut butter, water, and chili paste. Add the canola oil to a large wok and place over medium-high heat. Once the oil is hot, add garlic and ginger and cook for a minute. Then toss in the vegetables, chicken, and shrimp. Stir-fry for about 2 minutes and or until chicken and shrimp are cooked through. Add the noodles and toss. Then add peanut/spice paste, brown sugar and cider vinegar and toss. Cook for another 2 minutes and then take off from heat. Cover the serving platter with chopped romaine. Serve pad Thai on it and garnish with lime, cilantro and chopped peanuts.

Thai Green Chicken Curry Ingredients 1 tbsp oil 1 lime, juiced 4 small, skinless chicken breasts, thinly sliced 1 small courgette, halved lengthwise and thinly sliced on the diagonal 1 to 2 tbsp green curry paste (adjust according to taste)

100 g green beans, trimmed 400 ml coconut milk a handful of coriander leaves Place a large saucepan over medium heat and add the oil. Add the chicken and cook it for 3 minutes until it starts to brown. Then add the curry paste, stir and cook for a minute. Then pour in the coconut milk, stir and simmer. After about 10 minutes, toss in the beans and courgette. In 3 minutes the vegetables should be just tender, which is when you take the soup off the heat. Add lime juice to taste and garnish with coriander. Serve with boiled rice.

I hope these easy Thai recipes get you hooked to Thai cuisine, and they mark the beginning of your exotic culinary journey. Your following attempts can be at making Thai red curry or beef in oyster sauce.

By Marian K Published: 3/24/2010 Tweet