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16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Glass noodles are tossed warm with poached shrimp, ground pork, tomato and celery in a pounded palm sugar, fish sauce and lime dressing, topped with peanuts.
Chicken thighs coated in green curry paste roast skin-side up over jasmine rice with baby corn, edamame, coconut milk and stock, so the rice cooks in the curry liquid.
Shredded green papaya is tossed with a pounded garlic, chilli and dried shrimp dressing, snake beans, tomato and peanuts, sweetened with palm sugar and sharpened with lime.
ThaiSide, Side Salad25 minServes 4586 kcalGluten-freeDairy-freeEgg-freeHigh Fiber
Julienned green papaya is chilled in ice water, then pounded and flipped in a mortar with long beans, dried shrimp, peanuts, tomato, tamarind and lime.
A whole chicken is marinated for at least 12 hours in a lemongrass, cilantro, shallot and turmeric paste, grilled until caramelised and served with a tamarind dipping sauce.
A water-based jungle curry with no coconut milk: chicken strips and vegetables simmer in stock with red curry paste, fingerroot, lemongrass, lime leaves and holy basil.
These wraps are loaded with tasty lean ground beef, minced red onion, garlic, ginger, and chili flakes, all tossed in a delicious dressing made from soy sauce and sesame oil.
ThaiAppetizer, Side Dish35 minServes 6226 kcalEgg-freeDiabetic
Minced chicken is wok-cooked with ginger, lemongrass and chilli in a lime and fish sauce glaze, then spooned into lettuce leaves with herbs and peanuts.
A Thai curry of chicken in a coconut milk and massaman curry paste sauce with carrots, baby corn, onion, French beans and broccoli, finished with a squeeze of lime. Massaman curry originated in southern Thailand.
Chicken thighs simmer in coconut milk with a quick massaman paste of toasted whole spices and red curry paste, with potatoes, onion, peanuts and tamarind.
Pork mince seasoned with lemongrass, lime leaves, chilli and fish sauce is rolled into meatballs, baked until browned and served with a sweet chilli and lime sauce.
Curry-seasoned jasmine rice is fried with shrimp, egg and pineapple, then finished with cashews, tomato and green onions, with coconut rice as the base option.
Tiger prawns simmer in a freshly blended shallot, galangal and lemongrass curry with coconut milk and water chestnuts, served over chilli-tossed rice noodles.
Chicken thigh slices, pumpkin and green beans simmer in coconut milk with red curry paste, lemongrass, ginger and lime leaves, finished with Thai basil.
Shrimp and pork are processed with scallions, ginger, tamari and herbs into walnut-size balls, seared, and served over pasta tossed in a coconut curry sauce with peppers, onion and carrot.
Wings marinated in garlic, ginger and soy, dredged and double-fried until deeply crisp, then tossed in a sweet and tangy Thai sweet chili sauce sharpened with lime and rice vinegar.
Beef mince is stir-fried in a sweet chilli, fish sauce and dark soy glaze until it caramelises, served over jasmine rice with cashews and a lime sweet chilli drizzle.
A hot and sour tom yum broth built on shrimp stock with lemongrass, galangal, lime leaves and mushrooms, with shrimp poached in it at the end and lime juice stirred in off the heat.
Chicken breast slices simmer in coconut milk with a from-scratch red curry paste of dried chillies, shallots, galangal and paprika, plus bamboo shoots, lime leaves, tamarind and basil.