Thai recipes
Thai cooking balances salty, sour, sweet and spicy in nearly every dish, which is why it tastes so lively. This page collects quick curries, stir-fries like pad kra pao, noodle dishes, fragrant soups and fresh salads. Every recipe is ready in 20 minutes or less, with a few smart shortcuts like store-bought curry paste.
9 recipes, quickest first.
15 minChicken pad see ew
15 minPork larb lettuce cups
17 minThai basil chicken with fried egg
18 minDrunken noodles (pad kee mao)
18 minThai cashew chicken
18 minThai red shrimp curry
20 minShrimp pad thai
20 minThai green curry chicken
20 minTom kha gai (coconut chicken soup)
Stock fish sauce, coconut milk, limes, Thai curry paste, rice noodles and jasmine rice, and you can cook most of these on short notice. Fresh herbs like Thai basil and cilantro make a big difference. The tips explain how to adjust the chili level, and how to swap fish sauce for a vegetarian alternative.
Common questions
How can I make a quick Thai curry?
Fry a few spoonfuls of store-bought red or green curry paste in a little coconut cream until fragrant, then add coconut milk, sliced chicken, shrimp or tofu, and quick-cooking vegetables. Simmer until the protein is cooked, then season with fish sauce, a pinch of sugar and lime juice. Finish with Thai basil.
What is the difference between red, green and yellow curry?
Green curry paste uses fresh green chiles and herbs and is often the hottest. Red curry paste uses dried red chiles for a deeper, smoky heat. Yellow curry adds turmeric and warm spices, so it is milder and slightly sweet. Brand heat levels vary widely, so start with less paste and add more to taste.
How do I stop rice noodles from getting mushy?
Soak dried rice noodles in hot (not boiling) water until just pliable but still firm, then drain and rinse briefly. They finish softening in the pan. Stir-fry over high heat, toss gently, and add sauce gradually. Overcooking during soaking or crowding the pan are the most common causes of sticky, broken noodles.