Thai recipes

    Bring home Thailand's spicy and fragrant flavours like lemongrass, coconut milk, galangal and kaffir lime leaves, with recipes such as Pad Thai, Tom Yum soup, Pineapple fried rice, green papaya salad and other classics.

    13 recipes



    Dish type


    3 reviews

    This sinus opening super spicy soup is made with chicken or seafood, whichever you prefer! Great on a cool day to enjoy with friends or by yourself. Serve alone or with rice.

    Recipe by: FAIQAH

    5 reviews

    I love Thai food and this recipe comes from a very good Thai restaurant.

    Recipe by: annelise

    No reviews

    In just 20 minutes, you can enjoy authentic Thai Green curry right at home with these super easy to find ingredients. You may also add fresh or dried basil and lemongrass to the curry. Enjoy!

    Recipe by: cherrytreeleaf

    No reviews

    Thai Style Fluffy Omelette Flavored with Basil

    Recipe by: chefyuhing

    52 reviews

    Made with easily found herbs and spices and great with chicken or prawn!

    Recipe by: heymrleej

    132 reviews

    Chicken boiled and shredded, then cooked with cabbage, noodles and seasoned with mirchi sauce. A simple soup for cold days.

    Recipe by: KLEENESTAR

    1 review

    This aromatic seafood and rice dish, combining the classic Thai flavourings of coconut, lime and ginger, makes a very tempting lunch. Thai jasmine rice is a naturally fragrant rice with a delicate flavour. If you do not have any at home, basmati rice makes a good substitute.

    Recipe by: Norma MacMillan

    No reviews

    Authentic, really easy and yummy Thai Iced Tea for your next monsoon get together.

    Recipe by: babsi_s

    No reviews

    Coconut milk when blended with sliced brinjal, makes an thick curry with rich aroma.

    Recipe by: Divin

    7 reviews

    Stir-frying is a super-quick cooking method that seals in all the flavours of the ingredients. Here, chicken and lightly scrambled eggs are cooked with chilli, fish sauce and lots of garlic. Delicious!

    Recipe by: Jan Cutler

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