Crave Magazine

Thai Recipes; Add some colour to your midweek meals

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



  1. 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’.
  2. 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.
  3. 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’.
  4. 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.
  5. 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.
  6. 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:

for the curry:


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

to serve

Thai jasmine rice


Thai Recipes – Spicy Peanut Noodles



Vegetarian Pad Thai





Massaman Thai Chicken with Nutty Green Beans

Serves 2. Prep 10 mins, plus marinating. Cook 10 mins



  1. 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.
  2. 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.
  3. 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.
  4. 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.
    Cook’s Tips

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.

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