Recipe Roundup

51 Thai (and Thai-Inspired) Recipes

These flavor-packed recipes will help you make great Thai food at home.

October 12, 2018

Photo by Chelsea Kyle, Food Styling by Anna Stockwell
1/51
Thai-Style Squid and Cucumber Salad
Tossed with crunchy cucumbers, peanuts, and fresh red chiles, this squid salad makes a refreshing summer dinner spooned over rice or all on its own.
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Photo by Noah Fecks and Paul Wagtouicz
2/51
Ultimate Green Curry (Gaeng Khiaw Wan Gai)
We couldn't make a list of Thai recipes without go-tos like this delicious green curry with chicken and eggplant from chef Hong Thaimee. Serve this dish with jasmine rice or roti for dipping.
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Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Olivia Mack Anderson
3/51
Red Curry Noodle Bowls with Steak and Cabbage
Have half an hour? That’s all you need to make these Thai-inspired noodle bowls, which get a blast of flavor from storebought red curry paste, freshly grated ginger, coconut milk, and lime.
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Photo by Chelsea Kyle, Food Styling by Mindy Fox
4/51
22-Minute Pad Thai
We all love pad thai. And if you've never made it at home, you're missing out.
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Photo by Alex Lau
5/51
Ugly Baby’s Red Curry Paste
Chef Sirichai Sreparplarn of Brooklyn's Ugly Baby doesn’t believe in using food processors for making curry paste, but we won’t stop you from using one. He also prefers a blend of two parts shorter dried chiles (prik haeng) and one part longer chiles (prik chee fah), but any Thai chile will work.
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Photo by Marcus Nilsson
6/51
Green Curry Paste
Storebought green curry paste works in a pinch, but a fresh version is so much more vibrant and flavorful.
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Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
7/51
Easy Green Curry with Chicken, Bell Pepper, and Sugar Snap Peas
This satisfying Thai-inspired curry is quick to make with a little help from a rotisserie chicken.
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Photo by Michael Graydon & Nikole Herriott
8/51
Braised Lamb Shanks with Fish Sauce
These lamb shanks from chef James Syhabout of Hawker Fare are marinated with smashed garlic and fish sauce, then braised until tender with shallots, cilantro stems, chiles, makrut lime leaves, and chicken stock.
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Photo by Alex Lau
9/51
Green Curry with Brown Rice Noodles and Swiss Chard
Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
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Photo by Gentl & Hyers
10/51
Roasted Carrots With Creamy Nuoc Cham Dressing
This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.
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Photo by Christopher Testani
11/51
Red Curry–Marinated Japanese Eggplant
Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.
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Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
12/51
Spicy Larb with Cabbage Cups
We love how larb, which originally hails from Laos, marries bits of meat with crunchy, juicy textures, roasty flavors, and spice. When you get the balance right, this dish sings.
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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
13/51
Tomato-Coconut Curry With Cod
This summery cod preparation is enriched with coconut cream and brightened with fresh basil and lime juice.
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Hirsheimer & Hamilton
14/51
Thai Beef with Basil
This stir-fry gets a double dose of basil, both wilted in during cooking and then added fresh just before serving.
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