The most popular Thai food recipes for 1 serving

1. Stir-Fried Basil Leaves (Pad Ka Prao)

1 cup=210ml

1tbsp=15ml

1oz-30ml

Ingredients:

100g minced pork or chicken

2–3 cloves garlic, minced

2 Thai dried chilies, chopped (adjust to taste)

1 tbsp oyster sauce

1 tsp seasoning powder

1 handful holy basil leaves

1 tbsp oil

Instructions:

1. Heat oil in a pan, sauté garlic and chilies until fragrant.

2. Add meat, stir-fry until cooked.

3. Add oyster sauce and 1 tsp seasoning powder

4. Toss in basil leaves and stir briefly.

5. Serve with rice, a fried egg, and cucumber sliced.

Thai Fried Rice (Khao Pad)

1 cup=210ml

1tbsp=15ml

1oz-30ml

Ingredients:

1 cup cooked jasmine rice (cold or newly cooked)

100g chicken, pork or shrimp

1 egg

1 kale shopped

1 tomato cut

2 cloves garlic, minced

1 tsp soy sauce

1 tsp seasoning sauce

1 pin of sugar

1 pin of white peppers

1 tbsp oil

Sliced cucumber and lime for garnish

Instructions:

1. Heat oil, fry garlic.

2. Add meat and stir-fry until nearly cooked.

3. Push meat aside, scramble egg in the pan.

4. Add kale and tomato then stir-fry for 1 mins

5. Add rice, soy sauce, seasoning powder, and sugar. Stir well.

6. Serve with cucumber and lime.

*Tip for the newly cooked rice, just mix without stir-fry

Phad Med Mamuang (ผัดเม็ดมะม่วง) — Stir-Fried Chicken with Cashew Nuts

Ingredients 1 serving:

100 g chicken breast or thigh (sliced thin)

1/4 cup roasted cashew nuts

1/4 cup onion (sliced into chunks)

1/4 cup bell pepper (red/green, chopped)

3–4 dried Thai chilies (optional, whole)

2–3 cloves garlic (minced)

2–3 stalks green onion (cut into 1-inch pieces)

1 tbsp vegetable oil

For the sauce:

1 tbsp each of oyster sauce (or mushroom sauce for plant-based)

and chili paste

Instructions:

1. Fry or bake cashews and chilies (optional): Heat a little oil in a pan and fry the cashew nuts until golden.

Remove and set aside. If using dried chilies, fry briefly until fragrant but not burnt.

2. Cook chicken or add all purpose flour(optional): In the same pan, add more oil if needed. Stir-fry garlic until fragrant, cook until chicken is done.

3. Add vegetables: Add garlic, onion and bell pepper. Stir-fry for 1–2 minutes until slightly tender but still crisp.

4. Add oyster sauce and chili paste. then stir to coat everything evenly.

5. Finish with cashews and green onions: Add fried cashew nuts, chilies, and green onion. Toss everything together for another 30 seconds.

6. Serve: Serve hot with steamed jasmine rice. ---

Plant-Based Version: Replace chicken with tofu or mushrooms. Use soy sauce and mushroom oyster sauce instead of regular oyster sauce.

***Thai Chili Paste (น้ำพริกเผา – Nam Prik Pao)

Ingredients: Dried red chilies

10 (toasted) Garlic

6 cloves (roasted) Shallots

4 (roasted) Tamarind paste

1 tbsp Palm sugar

1 tbsp Soy sauce or fermented soy bean paste

1 tbsp (for plant-based) Salt

½ tsp Oil

3 tbsp (for frying)

Instructions:

1. Toast chilies, garlic, and shallots until fragrant or lightly charred.

2. Pound or blend into a paste.

3. Fry the paste in oil, add tamarind, sugar, soy sauce, and cook until aromatic.

Khao Man Gai (ข้าวมันไก่) — Thai Chicken Rice Ingredients (1 serving):

1 cup=210ml

1tbsp=15ml

1oz-30ml

For the rice:

1 cup Cooked jasmine rice(Jasmine rice ONLY)

Ratio: rice and water 1:1.5

1=rice+water=1.5

For the chicken:

100 chicken tight or breasts (skin-on preferred)

1/3 cup water

3 Gler(SamGler: coriander root, white pepper, and garlic)

1 tsp salt

1 oz. cooking oil

For the sauce (dipping):

Ratio: 3:2:1

3tbsp fermented soybean paste (เต้าเจี้ยว)

2tbsp ginger (finely chopped) or galangal

1 tbsp sugar add 2tbsp(optional*if want more sweet)

1 tbsp sweet sauce (dark soy sauce)

1 tbsp lime juice

1–2 tbsp chicken broth (to thin it out) or just hot water

For soup:

Fresh Coriander leaves and Green onion, white pepper(Optional)

1 cup of water

1/3 tsp of salt, 1tsp of seasoning powder, 1tsp of soy sauce

For serving:

Cucumber slices, Fresh Coriander and Green onion, white pepper(Optional):

Instructions:

1. Cook the jasmine rice and set a side in a bowl wait for mixing.

2. Make the sauce: Mix all sauce ingredients in a bowl. Taste and adjust with more vinegar, sugar, or soy sauce as needed.

3. Stir-fried the chicken fat or skin or both(to get the oil, in the other hand, making Juice) with SamGler(garlic, coriander root(cilantro), white pepper, and salt). Cook until done (about 2 minutes). Add 1-2 oz. of water, divided into 3 parts, 1. To mixed with cooked rice 2. To make soup 3. To stir-fried chicken.

4. Now, you should have the 3rd part(Juice from stir-fried chicken) to mix with rice, the 2nd part pour into a soup cup and cut green onion and coriander, sprinkle white pepper(add 1/3 tsp, seasoning powder, 1 tsp of soy sauce in a cup of hot water or broth), the 1st part stir-fried chicken.

5. Mix the juice with cooked rice, set aside(on the plate)

6. Add 1 cup of water into the cooking pan which has 2 part of juice left(to make soup), boil water then pour in the soup cup, add 1/3 tsp, seasoning powder, 1 tsp of soy sauce in a cup.

7. Place the rice mixed on a plate with chicken. Add cucumber slices and coriander.

Serve:  with the dipping sauce and a small bowl of chicken broth on the side. ---

For Plant-Based Version: Use tofu instead of chicken. Use vegetable broth and oil instead of chicken fat. For the sauce, skip fermented soybean paste and use miso or mushroom-based seasoning.

Khao Soi Gai (ข้าวซอยไก่) — Northern Thai Curry Noodle Soup with Chicken Ingredients (1 serving):

1 cup=210ml

1tbsp=15ml

1oz-30ml

For Crispy noodle or fresh egg noodles (use Giew or Khao Soi*fry in medium heat oil, set aside)

Boiling noodle:

1 inch of diameter boil in hot water for 10 mins, set aside

100 g or 1/3 chicken drumsticks or thighs (bone-in for best flavor)

70-100 ml coconut milk (about 1/3 can)

1 tbsp. khao soi curry paste (see below or use store-bought)

1/2 tbsp. regular sugar

1/2 tbsp. coconut sugar

1/3 tbsp. fish sauce

1 tsp salt

1–2 dried chilies in oil (optional, for extra heat)

Red onion (sliced)

Lime wedges

Fresh coriander (optional)

Chili oil (optional) ---

Khao Soi Curry Paste: If you're not using store-bought paste, blend these together:

5 dried red chilies (soaked and deseeded)

1 tsp coriander seeds (toasted)

½ tsp cumin seeds (toasted)

1 tbsp chopped shallots

1 tbsp chopped garlic

1 tbsp chopped galangal or ginger 1 stalk lemongrass (chopped)

½ tsp turmeric powder

1 tsp curry powder

A pinch of salt Grind into a smooth paste using a mortar or blender. ---

Instructions:

1. Prepare the curry: In a pot, heat a bit of oil, add the chicken and brown lightly, cook until almost done. Add sauté the curry paste until fragrant. Add remaining coconut milk and stir until the curry paste melt and the coconut milk boiling, then add 2/3 of water/stock. then let it boil again.

2. Season the broth: Add fish sauce, salt, and sugar. Taste and adjust — it should be rich, slightly salty, mildly sweet, and creamy.

3. Assemble: Place soft noodles in a bowl. Top with a chicken piece and ladle the hot curry soup over. Garnish with crispy noodles, sliced red onion, lime wedge, and chili oil. ---

Plant-Based Version (Khao Soi Jay): Replace chicken with tofu or mushrooms. Use vegetable broth. Use soy sauce and miso or mushroom sauce instead of fish sauce.

Panang Curry (แพนง)

1 cup=210ml

1tbsp=15ml

1oz-30ml

Ingredients (1 serving):

100 g chicken, pork, or tofu (sliced thin)*for beef, Boil overnight until tender is better

1tbsp Panang curry paste (พริกแกงแพนง)

1/2-1 cup or ~210ml coconut milk

1–2 tbsp cooking oil

3–4 kaffir lime leaves (torn or finely sliced)

1/2 tbsp each of palm sugar (or brown sugar)and regular sugar

1 tbsp fish sauce (or soy sauce for plant-based)

1 red chili (thinly sliced, for garnish)

Fresh Thai basil (optional) ---

Instructions:

1. Add sliced meat or tofu in the pan over medium heat and stir with 1/3-1/2 of the coconut milk  until coated.

2. Add the curry paste and stir until the curry paste melt in coconut milk 

3. Pour in the remaining coconut milk and simmer gently until cooked (about 5 minutes).

4. Add sugar, fish sauce, and kaffir lime leaves. Taste and adjust — it should be creamy, mildly sweet, savory, and slightly salty.

5. Finish: Simmer until the sauce thickens a bit. The curry should be thick, not watery. Garnish with sliced red chili, extra lime leaves, and Thai basil if desired. ---

Plant-Based Version: Use tofu or mushrooms as the protein. Replace fish sauce with soy sauce or mushroom seasoning.

Use plant-based Panang curry paste (check label — many contain shrimp paste). ---

Panang Curry Paste (พริกแกงพะแนง)

Ingredients: Dried red chilies (soaked)

10 Shallots

4 Garlic

5 cloves Lemongrass

2 stalks Galangal

1 tbsp. Kaffir lime zest

1 tsp Coriander root

2 Cumin seeds

1 tsp Coriander seeds

1½ tsp White peppercorns

½ tsp Roasted peanuts

2 tbsp. (adds Panang's richness) Salt

1 tsp Shrimp paste

1 tsp (omit for vegan)

Instructions:

1. Dry-roast seeds, grind into powder.

2. Pound or blend all ingredients to a fine paste.

Massaman Curry (แกงมัสมั่น)

Ingredients (1 serving):

*beef ~1 hour or boil overnight until tender is better.

100g chicken, pork, beef chuck, or tofu (cut into large chunks)

1/3 cup or 70-80 ml coconut milk

2/3 cup of water or coconut milk

1 tbsp Massaman curry paste (พริกแกงมัสมั่น)

1 medium potatoes (peeled and cut into chunks)

1 small onion (cut into wedges)

¼ cup roasted peanuts

1/2 tbsp of palm sugar (or brown sugar)

1/2 tbsp of regular sugar

1/2tbsp fish sauce (or soy sauce for plant-based)

*1/2-1 tbsp tamarind juice or lime juice(optional)

Instructions:

1. Simmer meat or tofu with add half of 1/2 cup of coconut milk over medium heat until the meat tender.

2. Add the Massaman curry paste and cook until fragrant and the oil begins to separate ("แตกมัน"), stir to coat well, and cook until it starts to brown slightly.

3. Add 2/3 cup of water or coconut mile, keep on low heat until meat is tender (~30 minutes, tofu ~10 minutes)

*beef ~1 hour or boil overnight until tender is better.

4. Add potatoes and onion, then cook until soft.

5. Season with fish sauce, sugar, and tamarind juice (or lime juice). Simmer until the curry is thick and flavorful. Taste and adjust balance of sweet, salty, and sour.

6. Serve: Serve hot with steamed jasmine rice or roti. Garnish with a few roasted peanuts or crispy shallots, if you like. ---

Plant-Based Version: Use tofu or mushrooms.

Use vegetable stock. Replace fish sauce with soy sauce or mushroom sauce.

Ensure your curry paste is vegan (some contain shrimp paste).

--- Massaman Curry Paste (พริกแกงมัสมั่น)

Ingredients:

Dried red chilies (soaked)

10 Shallots – 6 Garlic

6 cloves Lemongrass

1 stalk Galangal

1 tbsp. Coriander root

1 Cinnamon stick

½ stick Cloves

4 Cardamom pods

4 Cumin seeds

1 tsp Coriander seeds

2 tsp Nutmeg

a pinch Roasted peanuts

2 tbsp. Salt

1 tsp Shrimp paste

1 tsp (optional)

Instructions:

1. Dry-roast cinnamon, cloves, cardamom, cumin, coriander seeds, nutmeg, and grind.

2. Blend or pound all together until smooth.

Green Curry with Chicken (Gaeng Keow Wan Gai)

1 cup=210ml

1tbsp=15ml

1oz-30ml

1 serving: Time: ~10 minutes ---

Ingredients:

*To prevent eggplant turns to dark color, soak in salted water for a few minutes(2-5mins).

100g chicken breast (or tofu for vegetarian)

1/3 cup coconut milk

1 tbsp. green curry paste

2/3 cup water or chicken stock or water

1-2 Thai eggplants

1–3 kaffir lime leaves

1–2 Thai chilies (optional, for spice)

1/2 tbsp. each of fish sauce, palm sugar and regular sugar

A handful of Thai basil leaves ---

Instructions:

1. In a pan, add chicken and heat 1/3 of the coconut milk over medium heat until it bubbles and chicken is 50% cooked.

2. Add green curry paste and cook for 1–2 minutes until fragrant or stir to coat.

3. Pour in the remaining coconut milk and water/stock.

4. Add Thai eggplants (or your chosen vegetables).

5. Season with fish sauce and sugar. Taste and adjust.

6. Let it simmer until chicken is 100% cooked and veggies are tender.

7. Add Thai basil leaves, and turn off the heat. ---

8. Add kaffir lime leaves, and chilies.

Tips:

For vegetarian: use tofu + soy sauce + veggie stock.

To prevent eggplant turns to dark color, soak in salted water for a few minutes.

Serve with steamed jasmine rice.

Green Curry Paste (พริกแกงเขียวหวาน)

Ingredients: Green chili (mild or spicy)

15 pcs (deseeded if too spicy) Shallots

4 cloves Garlic – 6 cloves Lemongrass (sliced)

2 stalks Galangal

1 tbsp. (sliced) Kaffir lime zest

1 tsp (or substitute with lime zest) Coriander root

2 roots (or stems if root not available) Cumin seeds

1 tsp Coriander seeds

1½ tsp White peppercorns

1 tsp Salt

1 tsp Shrimp paste (optional)

1 tsp (skip for plant-based) Thai basil stems- a few (optional, for aroma)

Instructions:

1. Dry-roast cumin, coriander seeds, and peppercorns until fragrant. Grind to powder.

2. Pound all ingredients together in a mortar (or blend) until smooth. Add a bit of oil or water if blending.

Tom Yum (Hot and Sour Soup)

1 cup=210ml

1tbsp=15ml

1oz-30ml

Ingredients:

1 cup or 210ml. water

100g shrimp, chicken, pork, tofu or beef* for beef, boil overnight until is tender is better.

1 stalks lemongrass (smashed & cut) or finely chopped for chewing

1 slices or finely chopped galangal

1-2 kaffir lime leaves

1-3 Thai chilies

20-50g mushrooms

1 tsp chili paste (optional)

1/3 tbsp. of salt

2/3 tbsp. of fish sauce

1 /2tbsp. each of palm sugar and regular sugar

1 tbsp. of lime juice (1 piece cut of lime that equal)

1 oz. of 2 tbsp. of coconut milk

1-2 coriander, culantro(long coriander)

Instructions:

1. Boil water with lemongrass, galangal, lime leaves, shallots and chilies.

2. Add MEAT and boil until 90% cooked, then add chili paste, mushroom and tomatoes.

3. Add fish sauce and sugar, cook until boil again, then turn of the heat.

4. Sprinkle the coriander, culantro(long coriander).

5. Add 2 tbsp. or 1 oz. of coconut milk or unsweet milk(canned milk) or fresh milk(*optional)

6. Put a sliced of lime on top or beside

For shrimp

1. Boil water with lemongrass, galangal, lime leaves, shallots and chilies.

2. Add chili paste, mushroom and shrimp.

3. Add tomatoes.

4. Add fish sauce and sugar, cook until boil again, then turn of the heat.

5. Spring the coriander, culantro(long coriander).

6. Add 2 tbsp. or 1 oz. of coconut milk or unsweet milk(canned milk) or fresh milk(*optional)

7. Put a sliced of lime on top or beside

Tom Kha Gai (ต้มข่าไก่) — Coconut Galangal Chicken Soup

1 cup=210ml

1tbsp=15ml

1oz-30ml

Ingredients

(1 serving):

Herbs (for fragrance, not usually eaten):

1-2 slices fresh galangal (ข่า)

1 stalks lemongrass (smashed and cut into 3 cm pieces)

1-2 kaffir lime leaves (torn into pieces)

Main ingredients:

100g chicken (sliced, thigh or breast)

1/3 cups coconut milk

2/3 cup water or chicken broth

2-3 shallots, Mushrooms (straw or oyster mushrooms)

1 small tomato (cut into wedges) or 1–2 tbsp. lime juice

1–3 Thai chilies (lightly crushed)

1/3 tbsp. of salt

2/3 tbsp. fish sauce (or soy sauce for plant-based)

1/2tbsp. each of palm sugar and regular sugar

1tbsp. lime juice

Fresh coriander for garnish ---

Add chili paste *(optional)

Instructions:

1. Boil herbs: In a pot, add 1 cup of water. Bring to a gentle boil. Add lemongrass, galangal, and kaffir lime leaves, and shallots. Let simmer for 3–5 minutes.

2. Add chicken and vegetables: Add chicken slices and cook until nearly done.

3. Add mushrooms, then simmer for 5–7 minutes until everything is cooked through.

4. Add coconut milk. 

5. Add fish sauce (or soy sauce), sugar, and chilies. Stir gently and taste.

6. Adjust flavor: Turn off the heat and stir in lime juice. Adjust to your preferred sourness and saltiness.

7. Serve: Garnish with fresh coriander and chili paste(*optional) and serve warm with jasmine rice. ---

For Plant-Based / Vegan Tom Kha: Replace chicken with tofu or more mushrooms.

Use vegetable broth