Add these Thai recipes to your weekly repertoire and you’ll be enjoying tasty and fragrant flavours on the regular.
We have rounded up some delicious dishes for you to try at home, so go ahead and cook up a storm
Thai Recipes – Prawn Pad Thai with courgetti
In the days when we could eat out in a Thai restaurant, a single portion of prawn pad Thai can contain a whopping 600 to 900 calories! However, this delicious low-carb version, made with courgetti instead of regular noodles, is low in carbs and only 200 kcals per serving, allowing you to bring a healthy taste of Thailand to your own home.
Serves: 2 Prep Time: 10 minutes Cook Time: 6-8 minutes Calories: 200 kcals
- 2 large courgettes
- spray oil
- 2 garlic cloves, crushed
- 4 spring onions, sliced
- 1 small green chilli, diced
- 200g peeled raw prawns
- 100g cherry tomatoes, halved or quartered
- 1 medium free-range egg, lightly beaten
- grated zest and juice of 1 lime
- 1 tbsp Thai fish sauce (nam pla)
- 1 tbsp soy sauce
- 50g bean sprouts
- a handful of coriander, finely chopped
- Spiralise the courgettes using blade C of a spiraliser. If you don’t have one, you can use a julienne peeler, a mandolin slicer or an ordinary potato peeler, but you will have thicker ‘noodles’.
- Lightly spray a wok or deep frying pan with oil and set over a high heat. Add the garlic, spring onions and chilli and stir-fry briskly for 1 minute. Add the prawns and stir-fry for 1–2 minutes until they turn pink.
- Add the courgettes and tomatoes and stir-fry for one to two minutes until warmed through and the courgettes are just tender but still retain a little ‘bite’.
- Push everything to the side of the pan and pour the beaten egg into the middle. Cook for one minute, stirring all the time, until it scrambles. Stir into the courgette and prawn mixture.
- Add the lime zest and juice, nam pla, soy sauce and bean sprouts. Stir-fry for a minute. Stir in the coriander and remove from the heat.
- Divide the mixture between two shallow serving bowls and eat immediately.
Thai Recipes – Thai chicken and British asparagus curry with turmeric rice
Easy, fast goodness in a bowl. Whip this up in under 30 minutes and give your usual Thai green curry a boost by adding British asparagus towards the end.
Serves: 4. Preparation time: 10 minutes. Cooking time: 15-20 minutes
for the rice:
- 50g cashew nuts
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 tsp turmeric
- 200g baby leaf spinach
- 500g cooked basmati rice (2 x 250g pouches) (or 250g raw rice if cooking from dried)
for the curry:
- 1 tbsp vegetable oil
- 2 tbsp Thai green curry paste (or to taste)
- 500g chicken breast (about 4 small fillets), cut into bite sized pieces
- 400ml coconut milk
- 1 tbsp soy sauce
- 2 tsp fish sauce (optional)
- 1 bunch British asparagus, trimmed and cut into bite sized pieces
- a small bunch coriander, leaves and stalks chopped
- Salt and freshly ground black pepper
- Begin with the rice. Add the cashew nuts to a deep saucepan and set over a medium-high heat to toast for couple of minutes. Tip into a bowl and set aside. Reduce the heat to a minimum and add the vegetable oil and onion and fry for 10 minutes, stirring occasionally.
- Whilst the onion is cooking, start the curry by adding the oil to a saucepan set over a high heat. Once hot, add the curry paste and stir, fry for a couple of minutes until fragrant then add the chicken and stir and fry for 5 minutes. Pour in the coconut milk, soy sauce and fish sauce (if using) and season with a little salt and pepper. Bring up to the boil, reduce the heat and allow to simmer for 10 minutes, adding the asparagus for the last 5 minutes of cooking.
- Whilst the curry is simmering, finish the rice. Add the turmeric to the onion, stirring well to mix, then add the spinach on top. Cover with a lid or piece of foil and allow the spinach to wilt for a few minutes. Tip in the cooked rice and cashew nuts and stir well over a low heat to warm through. Season with a little salt and pepper.
- Stir the coriander through the curry just before serving. To serve, divide the rice between warm bowls and spoon the curry over the top.
Thai Recipes – British asparagus and salmon Thai coconut curry
This Asian dish has been given a British twist by adding salmon and British asparagus in this fragrant curry. If you want to be more economical or are a vegetarian then add plenty of summer vegetables with your asparagus.
Serves: 4. Preparation time: 10-15 minutes. Cooking time: 15-20 minutes
for the curry
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 red onion, chopped finely
- 1 tbsp red Thai curry paste
- 4 salmon fillets, chopped into chunks
- 1 x 400ml can coconut milk
- 250ml fish stock / vegetable stock
- 1 tsp fish sauce
- 1 tsp brown sugar
- 1 lemon, juiced
- 2 bundles (approx. 500g) British asparagus
- 4 kaffir lime leaves
- salt and pepper for seasoning
- coriander leaves, to garnish
Thai jasmine rice
- Place the oil into a wok and on a medium heat, then add the garlic, red onion and curry paste and cook for a couple of minutes until everything is smelling fragrant.
- Add the salmon and stir well so it soaks up all the flavours. Then gradually add the coconut milk and fish stock.
- Follow with the fish sauce, sugar, lemon juice and British asparagus and then the lime leaves.
- Cook gently for 10-15 minutes, taste and adjust seasoning.
- Finally add coriander leaves and serve with rice.
Thai Recipes – Spicy Peanut Noodles
- 90 g dry udon noodles
- 1/2 cup water
- 1/2 cup natural peanut butter
- 1 red chili
- 1 garlic clove
- 1 Medjool date
- 1/4 cup fresh cilantro
- Salt to taste
- Cook the noodles according to the packet directions.
- Blend the remaining ingredients until smooth.
- Drain the cooked noodles and return to the saucepan, add the sauce.
- Simmer for 1-2 minutes while stirring until the sauce thickens slightly.
- Serve and enjoy!
- 8 oz Rice Noodles
- 3 tbsp Vegetable Oil
- 4 tbsp Palm Sugar
- 1 Shallot
- 4 cloves Garlic
- 1 1/2 cups Bean Sprouts
- 1/2 cup Roasted Peanuts
- 3 Eggs
- 1 cup Extra Firm Tofu
- Scallions and cilantro toppings
- 2 tbsp Soy Sauce or Tamari to make it gluten-free
- 3 tbsp Fermented Soybean Paste
- 1 tsp Chilli Flakes
- 3 tbsp Tamarind Concentrate
- 1 tbsp lime
- 6 tbsp Water
- Add rice noodles to a large bowl and cover with just boiling water. Stir and cook according to package instructions
- Make the sauce: Add the fermented soybean paste to a small bowl and smash with a fork. Add all remaining sauce ingredients and stir to mix
- Add a tbsp vegetable oil to coat the bottom of a wok, heat over medium-high heat until hot, then add tofu. Spread them out and let sear until golden. Remove from wok and set aside.
- To the same wok, heat about 2 tbsp vegetable oil over medium-high heat. Add garlic, shallots, and palm sugar and cook, stirring frequently until the sugar caramelized into a deep brown color.
- Deglaze with the sauce then add the rice noodles and tofu. Keep tossing until all the sauce has been absorbed.
- Once the noodles have absorbed most of the sauce, push the noodles to one side. Add eggs into the empty space, break the yolks and let the eggs set about halfway. Then put the noodles over the eggs and let the eggs cooker 30 more seconds until the egg is set. Then toss to break up the eggs.
- Turn off the heat, add beans sprouts and scallions and toss to mix. Taste and adjust seasoning. Plate and sprinkle with roasted peanuts and cilantro.
Serves 2. Prep 10 mins, plus marinating. Cook 10 mins
- Chicken breasts 2 (about 300g/11oz), skin on
- Massaman Thai curry paste 4 tsp
- Thai sweet chilli sauce 4 tsp
- Vegetable oil 2 tsp
- Fine green beans 110g (4oz), trimmed
- Lime 1, grated zest; juice from ½, the other ½ cut into wedges
- Roughly chopped salted roasted peanuts 1 tbsp
- Noodles or new potatoes to serve (optional)
- Place the chicken breasts between two sheets of cling film and use a rolling pin to flatten them to approx. 1cm (½in) thick. Mix the curry paste with 2 teaspoons of the chilli sauce then rub this mixture over the chicken and set aside at room temperature for 10 minutes.
- Meanwhile, heat a griddle pan until very hot. Put the chicken on the griddle and leave it for 3 minutes then turn it over and cook for another 3 minutes. Set aside on a warm plate.
- Heat the oil in a wok or large frying pan and when hot, add the beans and stir-fry for 4 minutes until just tender and starting to char. Take off the heat, then add the lime zest, juice and nuts.
- Divide the beans between two warm plates and drizzle with the remaining chilli sauce. Add the chicken and the lime wedges. Serve with noodles or new potatoes if you like.
The marinade will stick to the griddle pan so put that to soak as soon as you have finished cooking. This recipe is also good with lamb cutlets instead of chicken.