Thai food offers a perfect balance of sweet, salty, spicy, and sour flavors that can transform your home cooking. With the right recipes, you can skip the takeout and create authentic Thai dishes right in your kitchen.
From classic Pad Thai to fragrant coconut soups, Thai cooking combines fresh ingredients with bold spices for meals that delight the senses. Many Thai recipes are quite healthy, featuring vegetables, lean proteins, and aromatic herbs rather than heavy sauces.
Whether you’re new to Thai cooking or looking to expand your repertoire, these recipes provide a wonderful starting point for your culinary adventure.
1. Tom Yum Goong (Spicy Shrimp Soup)
Tom Yum Goong is a famous hot and sour Thai soup known for its bold flavors. The dish gets its distinctive taste from three key herbs: lemongrass, galangal, and makrut (kaffir) lime leaves.
This soup starts with a shrimp-based broth infused with aromatic herbs. Thai chilies bring heat, while lime juice adds the signature sourness that makes this soup so refreshing.
To make Tom Yum Goong at home, use tiger shrimp with heads for the best flavor, lemongrass stalks, galangal, lime leaves, and Thai chilies. Many recipes also include mushrooms and tomatoes for added texture and taste.
Adjust the spiciness to suit your preference by changing the number of chilies.
2. Tom Kha Gai (Coconut Galangal Chicken Soup)
Tom Kha Gai is a comforting Thai soup that blends rich coconut milk with aromatic herbs. The name literally means “chicken galangal soup,” with galangal being a key ingredient that gives the dish its distinctive flavor.
This soup balances sour, salty, and slightly sweet notes. The main ingredients include chicken, coconut milk or cream, galangal, lemongrass, and makrut (kaffir) lime leaves.
You can make this soup with chicken stock and thighs for added flavor. Many recipes include ginger, though traditional versions rely more heavily on galangal for authentic taste.
3. Thai Green Curry with Chicken
Thai Green Curry with Chicken is a popular dish known for its aromatic flavors and creamy coconut base. Traditional recipes use green curry paste combined with coconut milk to create a rich sauce.
Cook green curry paste with coconut milk, then add chicken pieces and allow them to simmer until cooked through. Many recipes include vegetables like eggplant and snow peas for added texture and nutrition.
For the most authentic flavor, use traditional curry-making techniques that don’t require added cooking oil. The coconut milk provides enough fat for cooking.
Use store-bought curry paste for convenience or make your own for a more personalized flavor.
4. Massaman Curry
Massaman curry is a rich, mildly spiced Thai dish with Persian influences. It’s perfect for those who enjoy flavorful but not overly spicy food.
This curry typically contains meat (often chicken or beef), potatoes, onions, and carrots simmered in a sauce made from massaman curry paste and coconut milk. The flavor profile is unique, combining warm spices like cinnamon, cardamom, and star anise with Thai ingredients.
Make massaman curry at home using store-bought paste or try creating the paste from scratch for a more authentic experience. Serve it with steamed rice to soak up the delicious sauce.
5. Pad Thai
Pad Thai is one of Thailand’s most famous dishes. This stir-fried noodle dish combines rice noodles with a balance of sweet, sour, and savory flavors.
The authentic sauce mixes tamarind paste, fish sauce, and palm sugar to create its distinctive taste. You can customize your Pad Thai with protein options like chicken, shrimp, or tofu.
Traditional versions include bean sprouts, eggs, crushed peanuts, and a lime wedge for serving. Many home versions can be prepared in under 30 minutes, making it a practical weeknight meal.
Cook quickly over high heat and avoid overdoing the sauce for the best Pad Thai.
6. Pad See Ew (Stir-Fried Flat Noodles)
Pad See Ew is one of Thailand’s most beloved noodle dishes. It features wide, chewy rice noodles stir-fried in a hot wok.
The dish gets its flavor primarily from soy sauce, creating a sweet-salty balance. You’ll typically find Pad See Ew made with fresh rice noodles, your choice of protein (often chicken), and Chinese broccoli for a nice crunch.
All ingredients are quickly stir-fried together to create that authentic Thai taste. Start by cooking your noodles, then heat oil in a wok over medium-high heat.
Add your ingredients and stir-fry sauce, cooking for just a few minutes until everything is well combined.
7. Thai Red Curry
Thai Red Curry is a popular dish known for its rich, spicy flavor. Make it in about 30 minutes using store-bought curry paste.
The dish typically features chicken cut into chunks, though beef or tofu work well too. Start by simmering chicken stock, fish sauce, and palm sugar for about 8 minutes.
Red curry paste serves as the flavor base, giving the dish its distinctive taste and color. Many home cooks add coconut milk for creaminess.
For a complete meal, try Thai Red Curry Noodle Soup with tender chicken, rice noodles, and fresh herbs like cilantro and basil. A squeeze of lime juice adds brightness.
8. Thai Basil Chicken (Pad Kra Pao Gai)
Thai Basil Chicken is a quick stir-fry dish that’s perfect for weeknight meals. It combines minced or chopped chicken with chili peppers, garlic, and shallots for a spicy kick.
The star ingredient is Thai holy basil, which gives the dish its distinct flavor. If you can’t find holy basil, regular Thai basil works as a substitute.
Prepare this dish in just 10 minutes—3 minutes for prep and 7 minutes for cooking. The name breaks down simply: “Pad” means stir-fry, “Krapao” refers to the basil, and “Gai” means chicken.
Serve Thai Basil Chicken over steamed rice for a complete meal.
9. Minced Pork Omelet (Kai Jeow Moo Sab)
Kai Jeow Moo Sab is a simple yet flavorful Thai dish that combines eggs with minced pork. It’s perfect for beginners and only takes about 10 minutes to prepare.
To make this dish, use eggs, minced pork, soy sauce, and fish sauce. Some recipes also include a splash of fish sauce for extra flavor.
Use enough oil and cook on high heat to get those crispy edges. The inside stays soft and fluffy while the outside turns golden brown.
Serve your pork omelet over steamed rice with a side of tomato sauce.
10. Thai Fried Rice with Shrimp (Khao Pad Goong)
Thai fried rice with shrimp is a quick, satisfying one-dish meal that’s easy to make at home. This dish uses cold, cooked jasmine rice stir-fried with plump shrimp, eggs, garlic, and onions.
Use day-old rice to prevent the dish from becoming mushy. You’ll need about 3 cups of cooked rice and as many shrimp as you’d like.
Start by stir-frying garlic, then add shrimp until just cooked. Push ingredients aside to scramble eggs, then add rice and seasonings.
Serve with cucumber slices and lime wedges for a fresh finish.
11. Papaya Salad (Som Tum)
Som Tum is a vibrant Thai salad made with shredded green (unripe) papaya. This dish comes from the Isaan region in northeastern Thailand and is known for its perfect balance of flavors.
Bruise thin papaya strips with garlic, chilies, palm sugar, lime juice, and fish sauce in a mortar and pestle. This technique helps the papaya absorb all the flavors.
You can find different variations of Som Tum, including Som Tum Pla Ra, which adds extra umami with fermented fish. The result is a crunchy, refreshing salad with a punch of sour, sweet, salty, and spicy flavors.
Som Tum pairs wonderfully with sticky rice and grilled meats.
12. Thai Peanut Sauce
Thai Peanut Sauce is a creamy, flavorful addition to many Thai dishes. It combines peanut butter with soy sauce, ginger, and a sweetener like maple syrup or honey.
Make this sauce in just 5 minutes with simple ingredients. Many recipes also include lime juice, sesame oil, garlic, and sometimes coconut milk for extra richness.
This versatile sauce pairs perfectly with chicken or tofu satay, spring rolls, and various noodle dishes. Use it as a dipping sauce for vegetables or as a salad dressing.
For the best flavor, whisk all ingredients together and adjust the thickness by adding water as needed.
13. Chicken Satay with Peanut Sauce
Chicken Satay is a popular Thai appetizer that features tender chicken skewers with a flavorful peanut dipping sauce. Marinate the chicken in a mix of curry, turmeric, and coconut milk before grilling.
The star of this dish is the creamy peanut sauce. Combine peanut butter with hot water, curry paste, sugar, soy sauce, lime juice, and fish sauce for an authentic taste.
Serve as an appetizer or pair with rice for a complete meal. The combination of spicy, sweet, and savory flavors makes this a crowd-pleasing favorite at any Thai-inspired gathering.
14. Thai Mango Sticky Rice
Thai Mango Sticky Rice is a beloved dessert that combines sweet glutinous rice with fresh, ripe mangoes. Steam the sticky rice until perfectly tender, then soak it in a mixture of coconut cream, sugar, and salt.
You’ll need Thai sweet rice, coconut cream, sugar, salt, and ripe mangoes. The rice absorbs the sweet and slightly salty coconut mixture, creating a creamy base for the juicy mango slices.
The contrast between the warm, creamy rice and cool, sweet mango creates a perfect balance of flavors and textures.
15. Thai Fish Cakes (Tod Mun Pla)
Thai Fish Cakes, known as Tod Mun Pla in Thailand, are popular appetizers found throughout the country. Red curry paste flavors these tasty treats and gives them their distinctive taste.
Make the recipe with basic ingredients like fish fillets, prawns, red curry paste, and eggs. Use basa fish fillets as your base protein.
Aromatic additions like lemongrass and cilantro make these fish cakes special. Some versions also include hot chiles for an extra kick.
Pan-fry the fish cakes for a lighter version instead of deep-frying them. The whole preparation takes about 20 minutes.
16. Thai Larb Salad (Ground Meat Salad)
Thai Larb is a vibrant 30-minute salad that combines ground meat with fresh herbs and crunchy vegetables. You can make it with beef, chicken, or pork, depending on your preference.
The dish features a tangy lime dressing with fish sauce, brown sugar, coriander, and lemongrass. Fresh herbs like mint and cilantro add brightness to every bite.
Larb stands out for its balance of textures—tender meat with crisp cucumber and radishes. Adjust the spice level with red pepper flakes to suit your taste.
Serve Larb with lettuce cups or rice for a refreshing, protein-packed meal.
17. Thai Coconut Soup with Shrimp
Thai Coconut Soup with Shrimp blends creamy coconut milk with bold flavors. Red curry paste, lemongrass, and lime juice create a perfect balance of spicy, tangy, and sweet notes.
The tender shrimp cooks quickly in the flavorful broth. Most ingredients are available at regular grocery stores.
Add mushrooms or bell peppers for extra nutrition and color. Garnish with fresh cilantro and a squeeze of lime juice before serving.
18. Thai Beef Salad (Yam Nua)
Thai Beef Salad, or Yam Nua, brings together tender slices of grilled steak with fresh herbs and vegetables. Cucumber, tomatoes, and herbs are tossed in a bold, tangy dressing.
The dressing balances spicy, sour, and sweet flavors typical of Thai cuisine. Lime juice, fish sauce, and chili peppers give this salad its distinctive character.
Many recipes include toasted rice powder for a subtle crunch. Prepare this salad in about 30 minutes for a quick, impressive meal.
19. Pineapple Fried Rice
Pineapple fried rice is a delicious Thai dish that combines sweet and savory flavors. Juicy pineapple chunks bring freshness to the fluffy jasmine rice.
This colorful dish often includes red bell peppers, cashews, and cilantro. Coconut oil adds authentic flavor that complements the tropical pineapple.
Use day-old rice for the best texture. This keeps your fried rice from becoming too wet or sticky.
Serve this vibrant dish in a hollowed pineapple bowl for an impressive presentation. It works as a vegetarian main dish or as a side with Thai curry.
20. Thai Eggplant Stir-Fry
This savory stir-fry features tender eggplant, colorful bell peppers, and aromatic Thai basil. Sweet, spicy, and tangy elements combine for bold flavor.
Chinese or Thai eggplants cook quickly and absorb the delicious sauce. Key seasonings include miso or bean paste, soy sauce, vinegar, and Thai chili paste for heat.
Prepare the dish with garlic, Thai chilies, and your choice of bell peppers. Thai basil adds a distinctive flavor different from Italian basil.
Serve this stir-fry over steamed rice for a complete meal. Make it vegan or add chicken for extra protein.
21. Thai Sweet Chili Sauce
Thai Sweet Chili Sauce perfectly balances sweet, spicy, and tangy flavors. Make this sauce at home with vinegar, sugar, chili peppers, and garlic.
Use this versatile sauce as a dip for spring rolls, fried chicken, or egg rolls. It also works in stir-fries, as a glaze for meats, or drizzled over noodle dishes.
Homemade versions have fresher flavor than store-bought options. Some recipes add fish sauce, ketchup, and cornstarch for the right consistency and depth.
Keep a batch in your refrigerator to add a quick burst of Thai flavor to your meals.
Essential Ingredients in Thai Cooking
Thai cuisine gets its distinctive flavors from a carefully balanced mix of herbs, spices, and other key ingredients. Understanding these essential components helps you create authentic Thai dishes at home.
Foundational Flavors and Aromatics
Lemongrass adds a citrusy, floral note to many Thai dishes. Select firm stalks and remove the tough outer layers before using.
Galangal resembles ginger but has a sharper, piney flavor. It is crucial for authentic soups like Tom Kha.
Kaffir lime leaves provide a distinct citrus aroma without acidity. Use them in curries and soups.
Chilies range from mild to extremely hot and give Thai food its characteristic heat. Add them fresh, dried, or in paste form to many recipes.
Garlic and shallots form the aromatic base of numerous Thai dishes. They add depth and sweetness.
Palm sugar delivers a caramel-like sweetness that balances heat and acidity.
Staple Sauces and Condiments
Fish sauce (nam pla) is a salty, umami-rich liquid made from fermented fish. Use it in nearly every Thai dish for depth of flavor.
Curry pastes come in several varieties, such as red, green, yellow, and massaman. They contain pre-blended herbs and spices for quick, flavorful cooking.
Coconut milk adds creaminess and balances spicy flavors in curries and soups.
Tamarind paste provides the sour element in pad thai and many other dishes.
Oyster sauce gives a savory richness to stir-fries and noodle dishes.
Thai basil has a licorice-like flavor and adds aroma at the end of cooking.
Techniques for Authentic Thai Dishes
Thai cuisine relies on specific cooking methods that bring out bold flavors and perfect balance. Master a few key techniques to create authentic dishes in your home kitchen.
Balancing Hot, Sour, Sweet, and Salty
Thai food’s signature taste comes from balancing four essential flavors. Add ingredients gradually rather than all at once.
For heat, use fresh chilies (Thai bird chilies are authentic) or dried chili flakes. Add them early in cooking for deeper heat or later for sharper spice.
Sourness comes from lime juice, tamarind paste, or rice vinegar. Add acidic ingredients toward the end of cooking to preserve their bright flavor.
For sweetness, palm sugar is traditional, but brown sugar also works. It balances heat and acidity without making dishes overly sweet.
Salt comes mainly from fish sauce (nam pla) rather than table salt. Add it incrementally and taste as you go. Many Thai dishes also use soy sauce or oyster sauce for depth.
Proper Use of Fresh Herbs
Fresh herbs are crucial in Thai cooking. They provide aromatic complexity that defines authentic dishes.
Thai basil (bai horapa) has a licorice-like flavor, so don’t substitute it with Italian basil. Add it in the last minute of cooking to preserve its flavor and aroma.
Cilantro, including stems and roots, adds earthiness to curry pastes and soups. The roots contain concentrated flavor, so keep them.
Prepare lemongrass by removing tough outer layers. Use only the bottom 4-5 inches and slice it extremely thin or bruise it with a knife handle.
Tear or slice kaffir lime leaves very thinly to release their oils. Remove them before serving, or slice them into hair-thin ribbons if you want to keep them in the dish.
Wrap these herbs in damp paper towels and refrigerate them to maintain freshness.
