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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
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.
Tenderised strips of rump steak are marinated with soy, oyster sauce and baking soda, sizzled until caramelised, then tossed through day-old rice with green beans, egg and a fish-sauce seasoning.
Asian, Chinese, Thai-ishMain, Side Dish1 hr 25 minServes 4669 kcalDairy-free
A fast Thai basil stir-fry where chopped seitan stands in for minced meat, fried with chillies, shallots and garlic and glazed with soy sauces and sugar before a whole bunch of basil wilts through it.
Ground chicken and instant ramen noodles simmer in a quick peanut-curry broth built on red curry paste, coconut milk and chicken stock, with baby spinach wilted through at the end.
Ground chicken, rice noodles and bean sprouts are tossed in a maple-sweetened tamari and fish sauce dressing with garlic butter, scrambled egg, cilantro and roasted peanuts.
A Sri Lankan-style white curry of roasted aubergine, new potatoes, and summer beans in coconut milk with homemade curry powder, served with a fiery katta sambol and steamed rice.
An Isaan-style laab of ground pork tossed warm with toasted rice powder, lime juice, fish sauce, shallot, mint and herbs, served with sticky rice and crunchy vegetables.
A sour Thai curry of shrimp in a tamarind broth pounded with dried chilies, fingerroot and poached fish, with green papaya, carrot, long beans and napa cabbage.
Made here with chicken, baby corn and mushrooms are stir-fried with carrot, onion, bell pepper and scallions in a savoury garlic sauce. It is a mild, garlic-forward dish served with jasmine rice.
Jumbo shrimp baked in a covered pot over seasoned glass noodles that absorb every bit of the cooking juices. Ginger, garlic, celery and sweet pepper perfume the noodles from below while cracked pepper adds gentle warmth.
A whole sea bass rubbed with a roasted Sri Lankan-style curry powder marinade of tamarind, turmeric, garlic and ginger, wrapped in a banana leaf and baked with onion, tomato and green chilies.
A dense, sliceable baked custard made with mashed taro, eggs, coconut milk and palm sugar, golden on top and gently sweet throughout. A few crisp fried shallots on top add the classic sweet and salty finish.
Frozen-and-thawed tofu marinated in coconut milk, Massaman curry paste and curry powder, threaded on skewers and baked, served with a peanut, curry and lime sauce.
Cornstarch-coated shrimp fried until golden, tossed in a mayonnaise, honey and sweet chili sauce, and served in corn tortillas with cabbage, cilantro and lime.
Chewy vegetarian duck, made from wheat gluten, takes a hard sear before joining string beans, onion and bell pepper in a basil-heavy stir-fry pounded with garlic and bird's eye chilies. It is boldly hot and savory, with the basil folded in at the very end so it stays fresh.
Beef and scallion skewers grilled until charred at the edges and served with a bright green coconut sauce of cilantro, ginger, serrano chiles and lime, sweetened with a little brown sugar.
Beetroot and butternut squash simmered in coconut milk with mustard, fennel, and fenugreek seeds, curry leaves, and Sri Lankan curry powder, sharpened with lime at the end.
Thai-style spring rolls with a filling of glass noodles, seasoned ground pork, shiitake, cabbage, carrot and cilantro stems, wrapped, sealed with beaten egg and fried until crisp and golden.
A dark, deeply spiced chicken curry made with a homemade black curry powder of toasted rice, whole spices, coconut, and curry leaves, served with turmeric yellow rice and fried leeks.
Thai and South-East AsianMain course1 hr 30 minServes 41094 kcalGluten-freeEgg-free
A whole chicken marinated overnight in a salty-sweet oyster and soy marinade, rubbed with a garlic, cilantro root, and black peppercorn paste, and roasted on its sides until the juices run clear.
ThaiServes 4 to 6124 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
A meltingly tender Vietnamese beef stew marinated overnight with lemongrass, five-spice and curry powder, simmered in coconut water with carrot and potato.
Thai and South-East AsianMain course14 hrServes 2413 kcalDairy-freeEgg-freeDiabeticLow-SodiumRenal
Butternut squash and chickpeas simmered in red curry paste, coconut milk and vegetable broth, partly blended, with spinach, lime, cilantro and Thai basil.
Crisp Vietnamese rice flour pancakes with turmeric, coconut milk and king prawns, folded over beansprouts and eaten wrapped in lettuce with herbs and nuoc cham. Golden, lacy edges with a sweet-spicy dipping sauce.
A noodle bowl in the style of bún chả, with fried sausagemeat patties, thin rice noodles, cucumber, carrot, lettuce and coriander under a fish sauce and lime dressing.
Thai and South-East AsianMain course40 minServes 2201 kcalDairy-freeEgg-freeDiabetic
Campfire mackerel larb is a Thai and South-East Asian dish prepared from its core ingredients in a straightforward, home-style way. Serve it fresh and hot where appropriate.
Thai and South-East AsianMain course40 minServes 2522 kcalGluten-freeDairy-freeEgg-freeDiabeticHigh Fiber
Thai-style cashew chicken: marinated thigh pieces sear in a hot pan, then bell peppers, onion and garlic join a chili paste and oyster sauce glaze, with roasted cashews and fried dried chilies to finish.
Made here with chicken, tender pieces are stir-fried with cashews, mushrooms, celery, bell pepper and baby corn in a roasted chili paste sauce. It is savoury and lightly sweet, with mild to medium heat from the dried chilies.
Sliced chicken tossed in a hot wok with bok choy, broccoli, carrot, mushrooms, bell pepper and napa cabbage in a light, savory sauce. The vegetables stay bright and crisp, making this a fresh, balanced plate to serve over jasmine rice. Chicken is the protein used here; pork, vegetables or tofu work the same way.
Thinly sliced chicken and mushrooms are gently poached in coconut milk scented with galangal, lemongrass and kaffir lime. It is a smooth, aromatic soup with mild heat from the chilies.
Tender chicken and mixed mushrooms coated in a bold garlic and black peppercorn sauce, finished with fresh cilantro. It is pungent, peppery and deeply savory, best spooned over plain rice. Chicken is the protein used here; pork, vegetables or tofu can take its place.
Flaky pastry triangles around a mild, coconut-rich filling of chicken, potato, carrot and onion seasoned with massaman curry. A lightly pickled cucumber and shallot relish in sweetened vinegar is served for dipping.