Here are our 25 BESTThaiRecipes– fresh, healthy and bursting with Thai Flavor, these crave-worthy meals are soon to become your favorites!
If you’ve been here a while, you’ll know how much we love Thailand. Not only for its kind and gentle people, peaceful, generous culture, and stunning landscapes but for its fresh and flavorful cuisine!
We love to cook Thai food at home because inevitably it brings us back there, to those special places. Here are some of our reader’s favorite Thai recipes. Many are authentic Thai recipes that you will recognize and some are Thai-inspired. All of these Thai dishes are vibrant and bursting with flavor! Pick a few to try this week and let us know your favorites.
The BEST Pad Thai!
One of ourmost popular Thai recipes on the blog – this Quick and Easy Pad Thai is made with accessible ingredients that can be made with chicken, shrimp or tofu! Gluten-free, vegan-adaptable with incredible flavor!
Khao Soi (Northern Thai Curry Noodle Soup)
This quick and easy Thai recipe hails from Northern Thailand, and is called “Khao Soi” – it’s a very adaptable recipe with a rich fragrant coconut broth, and can be made with either shrimp, tofu or chicken! Vegan-adaptable and gluten-free.
Tom Kha Gai
Warming and authenticTom Kha Gai (Thai Coconut Chicken Soup). This flavorful Thai recipe is very adaptable and can be made in an instant pot or on the stove top, perfect for chilly evenings. Gluten-free and Keto!
Thai Eggplant Stir-Fry
Thai Eggplant Stir Fry w/ your choice of protein, fresh veggies in a flavorful Thai stir-fry sauce with fragrant Thai basil. Vegan Adaptable.
Drunken Noodles
Thai Drunken Noodles are the perfect 30-minute weeknight dinner – spicy, saucy and full of bold umami flavor-can be made w/ chicken, shrimp or crispy tofu!
Pineapple Curry
Thai Pineapple Curry is an incredibly easy and tasty recipe to whip up for a quick lunch or dinner. This 20-minute version is full of healthy vegetables, fresh pineapple and your choice of Chicken or Tofu, and bathed in most fragrant coconut red curry sauce. It’s seriously divine! Vegan-adaptable.
Thai Turkey Burgers
In summer, grill up some flavorfulThai Turkey Burgers seasoned with lemongrass and ginger, topped with crunchy Asian Slaw, Cucumber Ribbons & Spicy Chili Aioli. Light, healthy, Delicious! Our reader’s favorite!
Green Curry
Thai Green Curry with Eggplant -a fast and easy vegetarian weeknight dinner! Make this with homemade green curry paste or store-bought green curry paste! One of my personal favorite Thai recipes!
Thai Larb Salad
A flavorful recipe for Thai Larb Salad, a fresh Thai salad made with your choice of lamb, beef, pork, chicken or tofu. Low carb, fast and easy! Serve over lettuce cups with sticky rice!
Chicken Satay with Peanut Dipping Sauce
This recipe for Chicken Satayis bursting with authentic Thai flavor! Chicken (or tofu) is bathed in a fragrant marinade ofcoconut milk and Thai spices, then grilled to perfection and served with a flavorful peanut dipping sauce. Vegan-adaptable!
THAI Red CURRY
An easy authentic recipe for Thai Red Curry made with your choice of chicken, shrimp, veggies or tofu. Make it on the stovetop or use your instant pot! Serve it over black rice, jasmine rice, or rice noodles – and save the leftovers for lunch!
Pad See Ew
Pad See Ew is a delicious Thai stir-fried noodle dish using wide rice noodles,Chinese broccoli, eggs, your choice of protein ( chicken, tofu, shrimp) and a flavorful sweet soy stir-fry sauce.
Thai Zucchini Curry
Zucchini Curry is a delightful dish made with Thai red curry paste and coconut milk. It’s a quick and easy dinner – the perfect meal for end-of-summer produce. Make this with chicken breast or Crispy Tofu.
Thai Fish Curry
This recipe for Thai Fish Curry is quick and easy and full of amazing Thai flavors, made with fragrant coconut lemongrass broth, fish sauce and lime, it is one of our favorite Thai dishes on the blog.
Authentic Pad Mee!
Authentic Pad Mee! This delicious Thai-style vermicelli noodle recipe is from the Simply SuwaneeRecipe site. Simple and delicious! Take a peek!
Thai Basil Chicken
Thai Basil Chicken is simple, fast and flavorful! Made with ground chicken (or ground turkey) it’s ready to serve in under 30 minutes.
Tom Yum Soup
This authentic Tom Yum Soup can be made with your choice of tofu, shrimp or chicken. Moderately spicy, it gets its lovely bright and sour flavor from tamarind.
Red Curry Paste
Making authentic Thai Red Curry Pastefrom scratch is fast and easy and can be made in under 30 minutes. Make it in afood processoror use a mortar and pestle for a more authentic approach -both yield incredible flavors and aromas that will give your Thai dishes delicious flavor. Vegan-adaptable!
Best-Ever Thai Peanut Sauce
This recipe for Thai Peanut Sauce is simple, easy, and addicting. The perfect dipping sauce for Spring Rolls. Its secret ingredient will have you coming back for more. VEGAN!
THAI BROCCOLI SOUP
This comforting bowl of Thai Broccoli Soup is healthy and full of delicious Thai flavor. Simple and easy to make. Vegan-adaptable, keto and Gluten-free.
Thai Oyster Mushroom Salad
Thai Oyster Mushroom Salad with Tofu is a simple, delicious recipe infused with fresh Thai flavors-lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish!
Thai Spring Rolls
How to make Thai Spring Rolls with BEST EVER Peanut Sauce! These vegan spring rolls can made ahead and stored for healthy lunches or potlucks and gatherings.
Green Curry Paste
How to make authentic Green Curry Paste from scratch in just 15 minutes. Can be made ahead and frozen- perfect for meal prep. Vegan adaptable.
THAI NOODLE SOUP
THAI NOODLE SOUPA steaming bowl of healing soup infused with lemongrass and ginger. A healthy, low fat, gluten-free meal, full of amazing Thai flavors that will warm you to your bones!
THAI TURKEY MEATBALLS
THAI TURKEY MEATBALLS with fragrant lemongrass coconut sauce – a flavorful, low-carb main that is full of amazing flavor. Healthy and light and keto. We also love Suwanee‘s Tom Yum Meatballs– so tasty!
Thai Noodle Salad
THAI NOODLE SALAD with the BEST EVER Peanut Sauce – fresh and crunchy, this rice noodle salad is loaded up with healthy veggies and is perfect for mid-week lunches. Can be made ahead! Vegan, GF! Hands down the most popular Thai recipe on the blog!
Thai Sweet Potato Soup
Thai Sweet Potato Soup with coconut milk, lemongrass and ginger… a light and healthy Thai recipe that is vegan and gluten-free!
Red Curry Chicken thighs
Chicken thighs are seasoned with salt and pepper then rubbed with Red Curry Paste and pan seared, then finished off in the oven. A simple, easy 3 ingredient recipe, using Thai red curry paste as a quick flavorful rub. Flavorful, healthy, fast and delicious!
THAI GREEN CURRY NOODLES
This simple easy dinner recipe is loaded up with healthy veggies, noodles and your choice of chicken of tofu.
Green Papaya Salad
Green Papaya Salad {Bangkok Style!} a light, healthy and refreshing Thai Salad bursting with authentic Thai Flavors!
Thai Burritos with Peanut Sauce
Delicious Thai Burritos with Peanut Sauce, baked peanut Tofu, black rice, spicy sriracha black beans and shredded crunchy veggies all wrapped up in a warm, whole wheat tortilla.
Hope you enjoy these flavorful soul-warming Thai Recipes! Let me know your favorites in the comments below!
Take a look at this Printable List What to Buy at the Asian Market!
Have a beautiful, inspiring week!
Sylvia
25 Fresh & Vibrant Thai Recipes!
★★★★★5 from 4 reviews
- Author: Sylvia Fountaine | Feasting at home
- Prep Time: 15
- Cook Time: 15
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Thai recipes
- Method: stovetop
- Cuisine: Thailand
- Diet: Vegetarian
Description
Our 25 Best ThaiRecipes! Inspired by the flavors of Thailand,these simple, easy Thai dishes are fast, easy and vegan adaptable! ( Thai Zucchini Curry)
Ingredients
UnitsScale
- 1 pound chicken breast, thinly sliced (or make crispy tofu, or see list of protein options above)
- 1 pound of zucchini or summer squash, sliced
- 1 cup onion, sliced
- 1 cup bell peppers, sliced
- 1 cup cherry tomatoes, halved
- 2–3 tablespoons red curry paste
- 13.5 oz, 1 can of coconut milk
- 1/2 cup water or chicken stock, more as needed
- 2 tablespoons brown sugar, more to taste
- 1 1/2 –2 tablespoon fish sauce
- 3 kaffir lime leaves, thinly sliced (about 1 tablespoon)
- 1 cup fresh Thai basil
Instructions
- Add the curry paste and half the coconut milk to medium-high heat in a medium-large stock pot. Break up the curry paste, stir well with the coconut milk,and cook until bubbles form and the sauce thickens. (Around 2 minutes.)
- Add the chicken, chicken stock and the rest of thecoconut milk, and cook for 5-6 minutes or until the chicken is cooked. Stir a few times.The sauce will reduce quite a bit at this point. Feel free to add 2-3 tablespoons more water or stock if it gets too thick.
- Add the vegetables, onion, bell peppers, tomatoes, and zucchini, and loosen with more water if needed.Turn the heat to medium and cook for 4-5 minutes until the veggie’s desired doneness.
- Add fish sauce, sugar, and kaffir lime leaves, stir, and cook for 2 more minutes.Carefully sample the curry sauce and season as needed with more fish sauce and sugar. Add more curry paste for extra spice or flavor. Adjust until happy.
- Turn the heat off, add basil, stir well, and let cool for a few minutes before serving.
- Best served with jasmine, brown, or basmati rice. Leftovers will keep up to 4 days in the fridge.
Notes
- If making with crispy tofu- add it in at the end just to gently warm through.
- If using homemade curry paste, the sauce will not be as bright as the store-bought paste. It has more of a creamy yellow color rather than the red color. A few red peppers are used for the red color, but they will still taste great!
- If leaving out the tomatoes, add a squeeze of lime juice.
- Potatoes are great for this recipe, especially the softer and smaller potatoes like gold, yellow or red varieties.
- Sweet potatoes are also great, but be sure to add 4-5 minutes of cooking time if using the more firm potatoes.
- Pumpkins and squash are amazing for this recipe! Use kabocha,acorn, butternut squash, and spaghetti squash. Add a few extra minutes of cooking if using a more firm pumpkin or squash. Use a fork to test and ensure a fork can easily poke through the flesh.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 428
- Sugar: 10.3 g
- Sodium: 818.7 mg
- Fat: 26 g
- Saturated Fat: 19.1 g
- Carbohydrates: 19.2 g
- Fiber: 2 g
- Protein: 31.5 g
- Cholesterol: 85.4 mg
Keywords: best thai recipes, easy thai recipes, thai recipes, thai recipes with chicken, vegetarian thai recipes, thai recipes with tofu, vegan thai recipes,
