Easy Thai Recipes

Among various global cuisine that have gained popularity in the west is Thai food. Often considered exotic, this food has a variety of flavors. Rice, vegetables, fish, fresh herbs, and spices are some of the main constituents of this cuisine. Thai herbs and spices such as lemongrass, Kaffir Leaves, and Galangal give the food with a distinct taste. The turmeric used has anti-oxidant and anti-inflammatory properties, which is why Thai food is considered very healthy.

Ingredients

• ⅓ cup, Galangal (sliced)
• 20 prawns
• 2 tablespoons, Thai chili paste
• 4 tablespoons, lime juice
• 6 fresh Thai chillies (crushed)

• 4-5 cups, tom yum broth (soup stock)
• 6-8 Kaffir lime leaves (shredded)
• 2 fresh lemongrass stalks
• ½ cup, straw mushroom (halved or whole)
• 4 tablespoons, fish sauce
• Thai cilantro, for garnishing

Directions

Slice the lemongrass into 1-inch long pieces. Wash the prawns under running water and shell them, leaving the tails. Pour the Tom Yum broth into a saucepan and bring it to a boil. Add the lemongrass, Galangal, and lime leaves to it. Continue to boil and then add the mushrooms, fish sauce, chili paste, and lime juice.

Let it simmer for 2 minutes. Put the prawns and fresh chillies into it. Once the prawns are cooked (they turn pink), your soup is ready. Garnish it with the Thai coriander and serve.

Ingredients

• 1 tablespoon, soy sauce
• 1 tablespoon, water
• 1 tablespoon, cider vinegar
• 1 tablespoon, creamy peanut butter
• 1 teaspoon, Asian chili paste (such as sambal oelek)
• 1 tablespoon, light brown sugar
• 3 tablespoons, canola oil

• ¼ pound, medium-wide rice noodles
• 1 teaspoon, minced garlic
• 12 medium to large shrimp
• 1 teaspoon, minced ginger
• 4 ounces, chicken breast (boneless; skinless )

• ½ cup, julienned vegetables (carrots, yellow squash, and zucchini)
• Chopped lettuce (for garnish)
• Lime wedges (for garnish)
• Chopped peanuts (for garnish)
• Fresh cilantro leaves (for garnish)

Directions

Soak the noodles in warm water until they turn soft. Drain the water. Rinse the shrimp and remove the shell and vein. Slice the chicken into strips. Whisk the soy sauce, peanut butter, water, and chili paste together.

Heat the canola oil in a large wok over medium-high heat, and sauté garlic and ginger in it for a minute. Then toss in the vegetables, chicken, and shrimp. Stir-fry for about 2 minutes or till the chicken and shrimp are cooked. Add the noodles and toss.

Then, add the prepared peanut paste, brown sugar, and cider vinegar to it and toss. Cook for another 2 minutes and remove the wok from the heat. Cover the serving platter with the chopped lettuce. Serve pad Thai on it and garnish with lime, cilantro, and peanuts.

Ingredients

• 1 tablespoon, oil
• 1 lime, juiced
• 4 small, skinless chicken breasts (thinly sliced)
• 1 small squash (halved lengthwise and thinly sliced)

• 1-2 tablespoons, green curry paste
• 100 g, green beans (trimmed)
• 400 ml, coconut milk
• A handful of coriander leaves

Directions

Place a large saucepan over medium heat and add the oil to it. Put in the chicken and cook it for 3 minutes. Then, add the green curry paste to the chicken and cook for a minute. Pour in the coconut milk and let it simmer. After about 10 minutes, toss in the beans and squash. In 3 minutes the vegetables should turn tender. Take the soup off the heat, add lime juice to taste, and garnish with coriander. Serve with boiled rice.