Thai Food Top 14 Dishes and Cooking method

thai food

Table of Contents

About Thai food

Thai food is Thailand’s national food. Thai food is premium on delicately prepared meals with robust aromatic components and a spicy kick.

Chef David Thompson of Australia, a specialist on Thai food, comments that, unlike many other foods, Thai cooking is “about the balancing of diverse parts in order to achieve a unified finish.

A complicated musical chord must have a smooth surface, but what occurs beneath is irrelevant. Simplicity is not the motto in this case.”

Thai food is broadly classified into four categories: tom (boiled meals), yam (spicy salads), tam (pounded appetizers), and gaeng (spicy soups) (curries). Chinese cuisine is characterized by deep-frying, stir-frying, and steamed meals.

Seven Thai meals were included in CNN Travel’s 2017 list of the “World’s 50 Best Foods,” based on an online survey of 35,000 people worldwide.

Thailand was the country with the most dishes on the list. They were tom yam goong (4th place), pad thai (5th place), som tam (6th place), massaman curry (10th place), green curry (19th place), Thai fried rice (24th place), and Nam Tok mu (25th place) (36th).

Thai food history

Influences of the past

Vegetable carving began over 700 years ago in the Sukhothai Kingdom. Thai food and Thailand’s neighbors’ culinary traditions and foods, particularly India, Cambodia, Malaysia, and Indonesia, have impacted one another for millennia.

Thai food was inspired by Indian food, according to the Thai monk Venerable Buddhadasa Bhikku’s essay, ‘India’s Benevolence to Thailand.’

He stated that Thais learned how to use spices in their food in various ways from Indians. This also learned the art of herbal medicine preparation from the Indians.

Several plants were introduced from India, including Sarabhai of the Guttiferae family, panika or harsinghar, phikun or Mimusops elengi, and bunnak or rose chestnut.

Certain Indian influences, such as coconut-based curries and boiling red and white sweets, have reached Thai food via Khmer food in the 15th century.

The Portuguese and Spaniards introduced chili peppers to Thailand, which originated in the Americas.

Western influences, beginning in 1511 with the arrival of the first Portuguese diplomatic mission to the Ayutthaya palace, have resulted in foods such as foi thong, a Thai copy of the Portuguese fios de ovos, and sangkhaya, a custard made with coconut milk instead of cow’s milk.

Maria Guyomar de Pinha, a lady of mixed Japanese-Portuguese-Bengali descent, was born in Ayutthaya and married Constantine Phaulkon, a Greek counselor to King Narai, to have brought these foods to Thailand in the 17th century.

The most prominent Western influence must be the 16th or 17th-century introduction of the chili pepper from the Americas. It, along with rice, has become one of the most significant components of Thai food.

Portuguese and Spanish ships introduced new products from the Americas during the Columbian Exchange, including tomatoes, maize, papaya, pea eggplants, pineapple, pumpkins, cilantro, cashews, and peanuts.

Variation by region

Regional differences are frequently associated with adjacent states (which frequently share a common cultural heritage and ethnicity on both sides of the border), as well as climate and topography.

Northern Thai food is comparable to that of Myanmar’s Shan State, northern Laos, and also Yunnan Province in China, whilst Isan (northeastern Thailand) thai food is similar to that of southern Laos and is also influenced by Khmer food from Cambodia to the south and Vietnamese food to the east.

With its abundance of dishes made with coconut milk and fresh turmeric, Southern Thailand shares this trait with Indian, Malaysian, and Indonesian food.
Thai food is more correctly defined as five regional dishes that correlate to Thailand’s five major regions:

  • Bangkok: Thai food with Teochew and Portuguese influences. Additionally, Bangkok’s food is occasionally inspired by more devoted royal food as the capital city. Food in Bangkok has evolved slightly in terms of taste and appearance over time as it has been affected by dishes from various Asian, European, and Western countries.
  • Central Thai: food from the flat and damp central rice-growing plains, which were home to the historic Thai kingdoms of Sukhothai and Ayutthaya and the Mon people’s Dvaravati civilization before the advent of Siamese. Coconut milk is a key element in Central Thai food.
  • Isan or northeastern Thai food: food from the dry Khorat Plateau, which is culturally comparable to Laos and is inspired by Khmer food.
  • Northern Thai: food from the colder valleys and wooded mountains of Thailand’s highlands, formerly dominated by the ancient Lanna Kingdom and are now home to the Lannaese, who make up the bulk of northern Thailand’s population. This food has several components in common with Isan.
  • Southern Thai food is centered on the Kra Isthmus, which is surrounded on two sides by tropical seas and is home to several islands, notably the ethnic Malay-majority former Sultanate of Pattani in the far south. The intricate curries, food preparation skills, and use of chilies and spices in Southern Thai food significantly affect the food as a whole.

Royal food

Kaeng phet pet yang, a relic of Ayutthaya’s imperial food. Along with these regional dishes, Thai royal food dates back to the cosmopolitan palace food of the Ayutthaya kingdom (1351–1767 CE).

Its refinement, cooking skills, presentation, and ingredient utilization significantly impacted the main Thai plains meal.

Thai royal food has been inspired by Khmer royal food due to Khmer palace cooks brought to the Ayutthaya Kingdom during the Ayutthaya Kingdom’s invasions of the Khmer Empire. Thai royal food gained widespread popularity throughout the Rattanakosin Era.

Typically, Thai royal food has many features with everyday meals served by ordinary people. However, Thai royal food places a premium on the freshness of seasonal ingredients. Apart from that, Thai royal food must be prepared in a complicated and delicate manner.

La Loubère, a French ambassador during the reign of King Narai, noted that the food served at the court was largely identical to that served in villages.

The presentation was one of the factors that distinguished Thai Royal food from other foods. For instance, they supplied boneless fish and poultry, as well as bite-sized veggies. Additionally, if beef is utilized, just tenderloin should be used.

Thai royal food encompasses a variety of dishes, including ranchuan curry, nam phrik long rue, massaman curry, rice in jasmine-flavored iced water or Khao Chae, spicy salad, fruit, and carved vegetable.

Thai Chef McDang descended from royalty, says that the distinction between royal Thai food and common Thai food is a myth. He thinks that the only distinction between palace meals and common people’s food is the former’s more ornate presentation and superior components.

Top 14 Thai Food Dishes and Cooking method

You can cook it at home

thai food

Recipes for making Thai food at home may be found in this collection of starter guides. Thai soups, appetizers, main course items, and dessert are all included. Whatever style of Thai cuisine you’re craving, you’ll find it here at its most delectable!

1. Thai Chicken Satay

Thai Chicken Satay

If you’ve never tasted authentic Thai chicken satay, you’re going to fall in love with this unique Thai chicken satay dish.

Chicken or beef strips are marinated in a specific Thai marinade and skewered before being grilled or broiled. It is then drizzled with homemade peanut sauce to create an unforgettable flavor.

How to cook Satay

Thai Chicken Satay is famous across Southeast Asia, and this Thai satay recipe replicates the luscious grilled meat dish’s characteristic flavor. Satay is ideal for grilling but may also be broiled in the oven, and it makes a fantastic party appetizer.

To prepare satay at home, marinate chicken or beef strips in a fragrant lemongrass mixture, garlic, chilies, galangal, and a few spices.

Soy sauce and fish sauce, along with brown sugar, provide a sweet-salty base for the marinade, adding to its mystique. The meat is skewered and grilled after marinating and then served with a handmade peanut sauce and jasmine rice.

The marinade can be changed to your personal preference. You can also substitute pig strips for the chicken, and there is an equally tempting vegetarian satay.


The Marinade consists of the following:

  • A quarter of a cup of chopped fresh or frozen lemongrass
  • 2 shallots, or a quarter onion, sliced
  • 4 garlic cloves
  • Fresh red chilies or cayenne pepper can be substituted for sliced chiles.
  • Galangal (ginger): 1 thinly sliced thumb-sized piece
  • 0.5 tsp. turmeric
  • 2 tbsp. coriander ground
  • 2 tbsp. of cumin seeds
  • Dark soy sauce: • 3 teaspoons
  • 3 tbsp of fish sauce
  • For the brown sugar, add six teaspoons (you need all of this)
  • 2 tbsp of vegetable oil

For the Fish:

  • 8 thighs of chicken deboned and thinly sliced

For serving:

  • A peanut dipping sauce
  • Jasmine rice cooked and ready to serve

The steps to make it

1. Gather the necessary ingredients.

Thai Chicken Satay

2. When ready to prepare the marinade for the chicken, put all of the ingredients (excluding the oil) into a food processor or chopper and pulse until finely chopped—good job on the processing.

Thai Chicken Satay

3. The marinade should be tasted. Sweet and salty should be the most prominent flavors, followed by spicy and sweet. Adjust the flavor by adding extra sugar or fish sauce (instead of salt). Also, if you like your food to be hotter, you can add additional chile.

Thai Chicken Satay

4. Thinner is preferable when it comes to cutting meat or poultry.

Thai Chicken Satay

5. Pour the marinade over the chicken and toss to coat (reserve some marinade if you want it for basting). Mix well to get a homogeneous mixture. Allow at least two hours for the marinade to work its magic (or up to 24 hours).

Thai Chicken Satay

6. Thread the meat onto wooden skewers as soon as you’re ready to cook it. The lower portion of the skewer should be left empty so that the satay may be readily turned.

Thai Chicken Satay

7. As you turn the satay over, brush some of the marinades from the bowl over it. The satay should be ready in 10 to 20 minutes, depending on how thin your beef is.

Thai Chicken Satay

8. With Thai peanut sauce and jasmine rice, if desired. Prepare the dish with Thai coconut rice to make it even more spectacular.

Bakeware Glass Caution

When broiling or when a recipe calls for the liquid to be added to a hot pan, do not use glass bakeware since it might explode. It doesn’t matter if it says oven-safe or heat resistant; tempered glass goods may and do break.


  • Using marinade that has come into touch with raw meat for basting is prohibited under the USDA’s food safety requirements. While cooking, leave a part of the marinade refrigerated and use it to baste for the meat.
  • Use foil-lined baking sheets to hold the prepared satay skewers approximately three inches from the broiler during cooking. Bake for 5 minutes per side, basting as needed, or until the meat is done to your liking.

Should I soak my wooden skewers before grilling them?

To avoid burning the meat on the skewers:

  1. Soak the skewers in water before using them.
  2. Make sure you have adequate room for the skewers when you soak them.
  3. Soak for at least 20 minutes and as long as 4 hours, covered with water.
  4. Grill the meat after draining it well.

2. Thai Mini Shrimp Lettuce Wraps

Mini Shrimp Lettuce Wraps

All the tastes of Thai cuisine may be tasted at once in each small wrap. Miang Kum, a traditional Thai appetizer, is the inspiration for this dish. It will be a big success whether you serve it on a platter or as an individual dish.


How to cook Shrimp Lettuce Wraps

Make a plate of these little Thai shrimp lettuce wraps if you’re searching for something new to serve with shrimp. They make a great appetizer for a gathering, or you can prepare a large quantity and serve them for dinner as an entree.

It’s designed to be a rush of Thai tastes that hits multiple sections of the tongue at once with each wrap of shrimp. Inspired by the traditional Thai appetizer miang kum, this spicy and savory meal is guaranteed to be a favorite with everyone who likes spicy cuisine.


  • Shredded coconut, unsweetened, 1/3 cup each serving
  • Cooked 1 cup of baby shrimp
  • 1/3 cup ground or coarsely chopped dry roasted peanuts
  • 2 thinly chopped scallions
  • 2 garlic cloves, minced or crushed
  • In addition, 1 tablespoon of fish sauce is required.
  • 2 tablespoons of grated ginger or galangal
  • 1/4 to 1/2 teaspoon dry chili powder, or 1 fresh red chili minced
  • half-teaspoon cayenne pepper
  • 1/8 teaspoon of sugar
  • Coconut milk, about 3 tbsp.
  • 1-romaine lettuce head or 1-package romaine lettuce leaves already prepared
  • Fresh cilantro, a third of a cup
  • One lime, split in half or quarters

The steps to make it

1. Gather the necessary ingredients.

Mini Shrimp Lettuce Wraps

2. In a dry wok or frying pan placed over medium-high heat, place coconut. Continue stirring until the mixture turns a light golden-brown color and is fragrant. Transfer toasted coconut to a bowl and set aside immediately.

Mini Shrimp Lettuce Wraps
3. Whether using fresh or frozen baby shrimp, ensure that they are thoroughly drained (gently squeeze out any excess water with your hands). If using larger shrimp, cut them finely. In a mixing bowl, combine the shrimp.

Mini Shrimp Lettuce Wraps
4. In a mixing bowl, combine shrimp. In a dish, combine the majority of the ground or finely chopped peanuts, saving 1 tablespoon for decoration. Combine the fish sauce, spring onions, garlic, galangal or ginger, chile, chili powder, and sugar in a medium mixing bowl. Combine everything thoroughly by stirring or tossing.

Mini Shrimp Lettuce Wraps
5. Gently whisk in coconut milk. Finally, stir in 1 tablespoon toasted coconut, saving the remainder for garnish. Restir.

Mini Shrimp Lettuce Wraps
6. To assemble, cut the tops off 12 romaine lettuce leaves into 3- to 4-inch pieces and arrange on a serving dish.

Mini Shrimp Lettuce Wraps
7. Distribute 1 heaping tablespoon of shrimp mixture among the leaves. Sprinkle reserved ground peanuts and toasted coconut on top of each.

8. Garnish with a final sprinkle of fresh cilantro and lime wedges. 8. Garnish with a final sprinkle of fresh cilantro and lime wedges.


  • If you prefer a saltier sauce, add a little extra fish sauce. If the mixture is too tart for your liking, add a pinch more sugar. If you prefer a stronger coconut taste, add 1 tablespoon of coconut milk (but not too much, because the coconut milk will soak through the lettuce leaves—you want a spreadable consistency).

3. Tom Yum Soup With Coconut Milk (Tom Khaa)

Tom Yum Soup With Coconut Milk

Even if you’re feeling under the weather, this soup could be able to help. For a thicker and more flavorful soup, coconut milk can be added to the original Tom Yum Goong recipe.



How to cook Tom Yum Soup

This coconut milk-based Thai tom yum soup is a great alternative (tom kha). The addition of coconut milk thickens and enhances the dish. Although it’s a simple recipe, this dish tastes like it came straight out of a Thai restaurant.


  • 4 quarts of low-sodium chicken broth
  • 1 minced lemongrass stalk
  • The grated zest of a lime, or three makrut lime leaves,
  • 4 medium-sized cloves of minced garlic
  • 1 to 2 thinly sliced red chilies, or 1/2 to 3/4 teaspoon dry crushed chile
  • 1 1/2 cups chopped shiitake mushrooms
  • 12 medium-sized shrimp, peeled
  • 2 cups of broccoli florets, or any greens of your choosing
  • 34 of a cup of cherries
  • 12 a can of condensed milk
  • 3 tbsp of fish sauce
  • lime juice, preferably freshly squeezed
  • 1/3 cup roughly chopped fresh cilantro
  • 1/2 teaspoon sugar, optional

The steps to make it

  1. Gather the necessary supplies.
  2. Add stock to a large cooking pot and bring to a boil.
  3. Add the lemongrass and simmer for 1 to 2 minutes. If using fresh lemongrass, add the top stem parts for added flavor.
  4. Garlic and chilli peppers are excellent additions, as are mushrooms. Reduce heat to medium and simmer for 1 to 2 minutes.
  5. Add shrimp, broccoli, and cherry tomatoes, and stir well—simmer 3 to 4 minutes, or until shrimp are pink and plump.
  6. Reduce heat to medium-low and add coconut milk, fish sauce, and lime juice. Stir thoroughly to incorporate and gradually boil until hot. Remove the lime leaves.
  7. Test the soup for salt and spice, adding additional fish sauce instead of salt or more chiles if desired. If too sour, add 1/2 teaspoon sugar. If too hot for your taste or if you’d prefer it creamier, add extra coconut milk. If overly salty, add another squeeze of lime juice.
  8. Serve in dishes with fresh coriander sprinkled over.

Recipe Variations

  • For an added dose of flavor, you may add some Thai chili sauce, either store-bought or the homemade version: Nam prik pao chili sauce recipe.
  • Depending on whatever Thai chef is cooking, evaporated milk may be added instead of coconut milk (this is typically the case in Thailand) (this is often the case in Thailand). Traditional tom yum is cooked with either evaporated milk or without any milk, like in this traditional tom yum soup dish.
  • For a vegetarian variation, see the vegetarian tom yum soup recipe.
  • If you prefer chicken instead of shrimp, replace chicken breast, chopped into bite-size pieces as in this tom kha gai (tom yum soup with chicken & coconut milk) dish.
  • For a noodle variant, consider this Thai chicken noodle soup recipe.

4. Larb Gai Thai Chicken Salad

Pork is traditionally used in Thailand’s Larb Gai meal. However, chicken is used here. Mint leaves are an essential part of this dish. It’s best served hot, either on a bed of greens or rice.

How to cook Larb Gai

The larb gai is stir-fried rather than grilled, making it a Thai take on a Western-style chicken salad. This meal is authentic Thai cuisine. Although the recipe calls for chicken, it is often cooked with pig or even beef in Thailand.

Ideally, the chicken and greens in larb gai should be served at room temperature, but you may alternatively serve the dish with rice. In this dish, fresh mint is an essential component that complements the chicken. It’s hard to stop eating this meal.


The Salad Dressing Ingredients:

  • 1/4 cup of freshly squeezed lime juice
  • 1 tablespoon of fish sauce
  • Brown sugar, 2 tbsp.
  • 2 minced cloves of garlic
  • 1/8 teaspoon of cayenne pepper flakes
  • Fresh or dried red chile minced, between a half and a whole teaspoon

For the Salads:

  • 5-6 cups of arugula or other garden greens of your choice, loosely packed
  • Finely cut mint leaves from 10 to 15 stems.
  • 3 sliced green onions
  • 1 fresh basil handful
  • 1 chopped red bell pepper
  • Sliced or diced cucumbers are fine.
  • 3 to 4 tablespoons of chopped peanuts or cashews, uncooked sticky rice, or Japanese sweet rice
  • Stir-frying calls for 1 to 2 tablespoons of neutral vegetable oil, like canola.
  • a quarter cup of chopped onion or a shallot
  • Ground chicken, pig, or turkey can be substituted for the finely chopped chicken.
  • 4 slices of makrut lime leaves, if desired
  • 1 to 2 tbsp. soy sauce
  • As much water as is required.

The steps to make it

1. Gather the necessary ingredients.

2. In a small cup or bowl, combine all of the ingredients for the salad dressing. Sugar dissolves when stirred. Set aside for now.

3. A big salad dish should combine with salad greens, mint, green onions, basil, red pepper, and cucumber.

4. See the directions below if you’re using rice. Dispose of.

5. A wok or frying pan filled with 1 to 2 teaspoons of oil should be heated to a medium-high temperature. I am adding in the shallots and the chicken and lime leaves (if using).

6. Add the fish sauce to your stir-fry as you go along. If the pan becomes too dry, a little water can be added—Stir-fry the chicken for 8 to 10 minutes, or until it’s cooked through.

8. Place the heated chicken in a salad dish and top with the salad items you’ve made earlier. Toss the salad with the dressing before serving.Finally, add the chopped nuts or ground toasted rice to the mixture.

9. Taste the salad, and if you want it saltier or more delicious, you may add additional fish sauce. If you desire your food to be hotter, you can add extra dry crushed chili. Add a little sugar if it’s too sour. In addition, garnish with more mint or basil leaves or edible flowers.

10. Serve the chicken as soon as possible while it is still warm.

Preparation of the Rice

This salad is usually made with ground toasted rice. You can omit it if you like or substitute ground or chopped nuts in its place. When making this salad from scratch, here’s how to do it properly:

  1. Stir-fry uncooked rice in medium-high-heat dry wok or frying pan, stirring constantly. Stir the rice with a spoon or shake the pan while it cooks. Cooked rice turns a bright golden brown and puffs up after 6 to 8 minutes of stirring in the pan (like popcorn).
  2. Transfer it to a coffee grinder or pestle and mortar when it starts popping. Reduce to a fine powder by grinding. (You may use a coffee grinder for this.) After wiping the surface clean with a dry towel, add the rice and pulse until smooth. Using a pestle and mortar, grind the pestle in a circular motion.)
  3. Incorporate into a recipe and serve.

5. Thai Waterfall Beef Salad

When the fluids splash on the hot barbecue, it’s referred to as waterfall beef. The beef is thinly sliced with a salad of mixed greens and fresh papaya and a Thai sauce.

How to cook Waterfall Beef Salad

Every bite of this beef salad is a sensory experience in and of itself. This salad is based on the Thai meal known as “Waterfall Beef” because of the sound of fluids cascading over a hot grill. Fresh papaya salad and a Thai dressing accompany the grilled or oven-roasted beef, which is thinly sliced and served with mixed salad greens and the dressing. This dish may be the main course for a nutritious meal with its naturally high protein and low carb content. Enjoy.


  • 1 or 2 sirloin steaks, depending on personal preference


  • Oyster sauce, 2 tsp.
  • A spoonful of soy sauce is all that is needed.
  • 1 tablespoon lime juice or 1 tablespoon of lemon juice.
  • Brown sugar, 2 tbsp.
To Salad:
  • At least 6 cups of lettuce.
  • 1-cup sprouted bean mixture
  • 1 tbsp fresh mint or basil, cut or broken into small pieces
  • 1 pound of ground coriander
  • 1 cup of fresh papaya is required, either diced or sliced into spears.
  • One cup of whole or halved cherry tomatoes


  • Fisherman’s seasoning: 1 to 2 teaspoons
  • 3 teaspoons of lime or lemon juice
  • 1/2 a cup of sesame oil
  • 1/8 teaspoon of cayenne pepper flakes
  • 1 tsp. Of brown sugar.
  • 2 teaspoons of toasted and ground sticky rice, or 2 tablespoons of ground peanuts

The steps to make it

1. Gather the necessary ingredients.

2. Combine the marinade ingredients and mix to dissolve the sugar in a cup or basin. Pour over the steaks and flip them to coat them with the sauce. To marinate, place in the refrigerator.

3. When using sticky ground rice in place of peanuts, follow these instructions: Over medium-high heat, add 2 tablespoons of uncooked sticky rice to a dry frying pan. Dry-fry, the rice, constantly stirring, until it begins to pop and becomes gently toasted. Allow rice to cool slightly before pulverizing in a coffee grinder or crushing into a powder in a pestle and mortar. Remove rice from heat and allow to cool.

4. The first step is to combine all of the dressing ingredients in a cup or mixing dish and whisk until the sugar melts (adjust fish sauce according to your desired level of saltiness). Prepare your salad by washing and chopping your greens and other ingredients.

5. It is recommended that you only flip the steak once or twice during cooking to prevent the liquids from drying out the flesh (meat should still be pink in the center).

6. If you’re going to broil the steak in the oven, make sure the oven is set to broil. Make sure the steak is placed on a baking sheet that has been coated with foil or parchment paper. The second-highest oven ring should be used. The steak should be well-done on the exterior but still pink in the middle, which takes 5 to 7 minutes on each side when broiling.

7. Toss the salad with the dressing while the steak is cooking. Taste for salt, then adds additional fish sauce or lime juice if it’s too salty for your liking.

8. Once you’re ready to serve, divide the salad into individual servings and place them on serving trays or bowls. Serve with a good quantity of thinly sliced sirloin on top of each serving. Enjoy.

6. Green Papaya Salad (Som Tam)

This is the most popular salad in Thailand since it is low in calories yet filled with taste and crunch. Toss in some cooked shrimp, crab, cashews, or any other seafood you choose, or eat it plain with some sticky rice.

How to cook Green Papaya Salad

Green papaya and a hot chile pepper sauce top this famous Thai salad, known as “som tam.” This salad’s many tastes burst forth in your mouth—sweet, tangy, crunchy, and just a hint of spice—making it an ideal side dish or light meal.

In the old days, people would use a mortar and pestle to pound Som Tam, which was a lot of fun. However, it’s a sloppy and time-consuming process.

Use a food processor or chopper to make this green papaya salad a breeze to put together. For the sake of convenience, this Thai dish has been tweaked a bit, but the taste hasn’t changed at all.

For a complete dinner, serve it with shrimp or chicken, or eat it with sticky rice, as is common in Thailand.


  • 1 papaya that is still green and unripe (about 2 pounds)
  • 1 minced clove of garlic
  • One seeded and finely chopped red chili pepper is required, such as the Thai bird.
  • 2 tbsp. fish sauce (or soy sauce)
  • 2 tbsp of vegetable oil
  • Lime juice, freshly squeezed, 3 tblsp
  • Brown sugar, 2 tbsp.
  • Green beans, at least five gallons
  • 1 cup halved cherry tomatoes
  • 2 cups sprouted bean
  • Garnish with 1/4 cup finely cut Thai or Italian basil
  • Garnish with half a cup of roasted cashews or peanuts
  • Optional: 1/2 tsp. granulated sugar
  • Sliced lengthwise into thirds, three medium-sized onions
  • A dish of sticky rice, if desired.

The steps to make it

1. Gather the necessary ingredients.

2. Remove the green papaya’s skin.

3. Grate the green fruit using the largest grater you have (such as a scalloped potato grater) while turning the grater to prevent hitting the interior seeds.

4. If you don’t have access to a grain grater, use a Thai method: Slash the flesh with an extremely sharp knife to remove any excess fat.

5. Remove shredded meat by running your knife slightly beneath it.

6. Add the garlic, chile pepper, fish sauce, oil, lime juice, and brown sugar to a food chopper or processor and pulse until finely minced. The liquid will turn scarlet from the chile as it cooks. Set aside this dressing for another time.
A mortar and pestle or the back of the knife work well for crushing the garlic and chilies into an evenly ground paste before adding to the dish. Mix all ingredients except the fish sauce and oil in a small dish.

7. Using a chopper or food processor, cut the green beans into small pieces. You may lightly chop and bruise the beans in the processor. To bruise the beans, the traditional Thai method calls for pounding them, but this works just as well, if not better.

8. Pour the papaya and cherry tomatoes and the bean sprouts into a large salad container. Add all but a small amount of the basil, reserving a little amount for garnishing. Add the chile dressing and beans and stir.

9. When you’ve added all but a few of the peanuts, give it one more spin to combine the flavors.

10. Taste the salad and make any necessary adjustments to the seasonings’ flavor. Add an extra dash of fish or soy sauce if you’d like a more powerful taste or more saltiness. More chile can be used to make it spicy. If it’s too sour, add a little white sugar over your salad and toss to blend (the sugar will melt in a minute or two).

11. Add the scallions, leftover basil, and peanuts to the dish as a garnish.

12. The salad can be eaten on its own or compliment any Thai main course. As an alternative to plain white rice, serve it with sticky rice, as they do in Thailand.

Tips :

If you’re in Southeast Asia, you’ll be able to find papaya in its green (unripe) state.

Recipe Variation

  • Despite the inclusion of raw green beans in this recipe, some people have difficulty digesting them. Feel free to skip those if you like.

7. Thai Weeping Tiger Beef

Whether it’s because of the chiles or because a hunter murdered his cow, the tiger moans in pain. You’ll marinate the beef then quickly broil it to medium-rare before slicing and serving it with a side sauce in this recipe. With rice or a salad, you may enjoy it.

How to cook Weeping Tiger Beef

“Weeping Tiger Beef” or “Crying Tiger Beef” is the Thai name for this dish. In addition to the story about the sauce’s chile content making a tiger cry when it was eaten, there are a few others, including the one about the tiger crying after a hunter killed and took away his cow.

If you like sirloin, you may substitute it for your preferred cut of beef, which is soaked in a simple marinade before being grilled to medium-rare and sliced. After that, it’s topped with a flavorful sauce that bursts with aroma (great with either salad or rice or both).

However, if the weather permits, you may grill the meat on your BBQ as they do in Thailand, much like they do in this dish. Enjoy!


  • two to three sirloin steaks of high grade

The Marinade consists of the following:

  • 3 tbsp of fish sauce
  • one-fourth cup sesame oil
  • 2 Tablespoons of sugar.
  • 2 minced cloves of garlic
  • One-fourth teaspoon coriander powder
  • peppercorns, finely powdered, 1/8 teaspoon

As a Base:

  • 6 tbsp. soy sauce;
  • Juice of half a lemon
  • 12 a cup of sucrose
  • 1 to 2 dried and crushed bird’s eye chiles or 1 to 2 teaspoons dry chile flakes
  • 14 cups tomato, coarsely chopped
  • cilantro leaves and stems, plus a few extra whole cilantro leaves for garnish

The steps to make it

1. Gather the necessary ingredients.

2. In a small dish, combine the marinade ingredients.

3. In a shallow dish or a resealable plastic bag, place the steaks. 2. Douse the steaks with the marinade. To make sure the marinade is well distributed on the steaks, turn them several times. For 15 to 30 minutes, place in the refrigerator.

4. Prepare the accompanying sauce while the meat is marinating. Add all of the sauce ingredients to a bowl and mix thoroughly. Check for the right amount of heat, acidity, and sweetness. To make it saltier or sweeter, you can add a little extra fish sauce or sugar. Set aside for now.

5. Set the oven temperature to “broil” (“high” if you have a choice between high and low). Make sure the oven rack is positioned on the second rung. Make a broiler pan or a baking sheet coated with parchment paper out of the refrigerated steak.

6. Once the first side has browned, flip the steak over and cook the other side for another 3 to 5 minutes, depending on the thickness. The steak should be medium-rare to medium in the center to make this dish. If you’re grilling rather than broiling, the same rules apply.

7. Remove the steak from the oven and slice it as thinly as possible. Afterward, serve. Sprinkle some fresh cilantro over the top before serving with the accompanying sauce.

Glass Baking Disadvantage Notice

When broiling or when a recipe calls for the liquid to be added to a hot pan, do not use glass bakeware since it might explode. Despite being labeled oven-safe or heat-resistant, tempered glass goods have been known to crack and shatter in high temperatures.

8. Thai Green Curry

Thailand’s cuisine would not be complete without a variety of curries. Many variations exist, but they all follow the same fundamental principles and use the same essential components to obtain the typical depth of taste. Thick, creamy, satisfying, and full of flavor describe the green curry.

Thai basil, cilantro, and makrut lime leaf and peel give the meal a lovely, brilliant color that makes it one of the most sought-after foods in Thailand.

Fish dumplings and extra firm tofu can be substituted for animal protein in green curry, traditionally cooked with chicken or beef.

This aromatic Thai green curry, with its ideal combination of salty, spicy, sweet, and sour flavors, is deliciously served over jasmine rice or steamed quinoa for a high-fiber dish.

With this recipe, you’ll learn how to make your curry paste from scratch by blending fresh and dried herbs, fish sauce, and coconut milk in a food processor.

Make sure to use full-fat canned coconut milk and chop the chicken into tiny pieces to be cooked fully and absorb all of the spices.


Cooking Instructions:

  • 1/2 tsp. coriander powder
  • Minced lemongrass from a single stem
  • 1 tbsp. of grated ginger
  • Minced 3-4 cloves of garlic
  • Chopped cilantro leaves and stems in a medium-sized bowl.
  • 1/2 tsp. white pepper, freshly ground
  • Diced shallot or purple onion in 1/4 cup increments
  • 1 to 2 slices of green chile
  • The equivalent in fish sauce is 1 tbsp.
  • Fish sauce, 2 1/2 tbsp.
  • Sugar, brown, 1 tbsp.
  • 1/4 cup lime juice, preferably freshly squeezed
  • cumin powder, about half a teaspoon
  • At least one tablespoon of coconut milk

To make the Chicken Curry, you’ll need:

  • Peanut oil, 2 tblsp.
  • 3/4 of a coconut milk can
  • 1.5 pounds deboned chicken breast or thighs, chopped into bite-size pieces
  • Pick your favorite veggie from a half-dozen green beans or one tiny zucchini.
  • finely chopped 1 medium-sized red or green bell pepper
  • 4 makrut lime leaves or 1 teaspoon of grated lime zest for each serving.
  • Optional: 1 large bunch of fresh Thai or sweet basil

For the benefit of:

  • At least four cups of boiled jasmine rice

The steps to make it

The Green Curry Paste should be prepared.

1. Gather the necessary ingredients.

2. In a food processor, combine all of the ingredients for the curry paste. The green chile should only be used halfway. Ensure that all ingredients are well-mixed and have a uniform texture before proceeding. Taste. Add the other half of the green chile if you want it hotter. Reserve.

Chicken Curry is ready to be made.

1. Gather the necessary ingredients.

2. Set a wok or a big pan on medium-high heat and stir fry. Swirl the peanut oil into the mixture. Incorporate the green curry paste into the mixture. Sauté the ingredients for 30 seconds to a minute to unleash the aroma.

3. Add the coconut milk to the pan and bring it to a boil. Mix well to incorporate.

4. Stir in the chicken pieces and mix thoroughly. For 5 minutes, simmer the curry sauce on medium-low until the chicken is cooked through, then remove from the heat. Once in a while, give it a little stir.

5. A wok is ready when it’s hot, and there’s nothing else in it but the ingredients. To ensure that all the ingredients are properly combined:

  1. Give it a good stir.
  2. Simmer until the veggies are done to your preference.
  3. If the dish is excessively salty, add additional lime juice or extra fish sauce to your taste buds and adjust the spice accordingly.

6. Add the Thai basil, if desired, and mix thoroughly. The Thai jasmine rice is a perfect complement to this dish.

7. Enjoy.

Are Curry Pastes Prepackaged?

When you’re short on time, it’s easier to buy pre-made curry paste, but it doesn’t have the same flavor as homemade.

It is, however, a good way to have a nice curry quickly. Fresh garlic, ginger, and lemongrass can enhance the tastes of the canned paste. A clove of garlic, a teaspoon of grated ginger, and a teaspoon of lemongrass are all that’s needed to get you started.

A greater balance of tastes may be achieved by tasting the dish and adding salt or fish sauce if you have some.

An Exceptional Synthesis of the Four S’s

Sweet, savory, sour, and salty flavors all come together in harmony in green curry. Here are a few pointers to help you get there:

  • If the curry lacks salt or taste, add 1 to 2 teaspoons of fish sauce.
  • For a sweeter curry, start by adding 1 teaspoon of sugar at a time.
  • Saltiness can be alleviated by squeezing in a little lime or lemon juice.
  • If it’s too hot, add 1/4 cup coconut milk. The sauce will have a different consistency whether you use more or less coconut milk.

Curry with Green Vegetables

Using salt or tamari place of the shrimp paste and fish sauce will make this recipe vegan-friendly. Tofu cubes can be substituted for the chicken and added simultaneously as the chicken would have been.

White mushrooms, which have a meaty feel and may be used in place of meat in recipes, are another choice.

9. Thai Panang Curry

Indian, Burmese, and even Malaysian spices blend to create an incredibly flavorful dish called Panang curry. When it comes to red curries, this one is a must-have.

Even though there are many components, they will all be processed together, resulting in a flavorful dish.

How to cook Panang Curry

Red curry from Malaysia, Burma, and India is the star of Thai Panang chicken curry (spelled Penang after the northern Malaysian state).

This recipe provides instructions for using an oven instead of a stovetop or a wood fire to make cooking easier.
Even though the Thai Panang sauce has many components, you need to place everything in a food processor or chopper and purée it.

After that, the sauce is baked with chicken, spices, tomatoes, and bell pepper. Make a simple Thai supper out of this curry by serving it over jasmine rice.


To make the Curry Sauce, use the following:

  • 1 tablespoon of tomato paste
  • One quartered onion
  • Ginger or galangal (peeled and sliced) • 1 thumb-size piece
  • Garlic cloves, three
  • one-fourth cup sesame oil
  • Soy sauce (dark): one-half teaspoon
  • 2 tbsp. soy sauce
  • The paste of 1 teaspoon prawns
  • 1 tsp paprika
  • 1 tsp. chili powder
  • 0.5 tsp. coriander ground
  • 12 tsp. turmeric powder
  • A small amount of cayenne pepper or chili flakes, or a few chopped red chilies, is all that is needed.
  • Ground cinnamon: • 1/2 teaspoon
  • 1/8 tsp ground nutmeg per serving
  • 1/8 tsp. ground nutmeg
  • 1 can of high-quality coconut milk (13 1/2 ounces)
  • To make this recipe, you will need:

For the Chicken:

  • Chicken breasts or thighs chopped into huge chunks, or skinless bone-in portions of breast, thigh, or drumsticks
  • 0.5 tsp. cumin whole
  • 2 bay leaves or makrut lime leaves
  • Three tomatoes, halved and sliced.
  • 1 sliced red bell pepper
  • Toss together 1/2 cup chopped Thai basil leaves with the oil in a small bowl.

To serve:

  • White or whole-grain jasmine rice

The steps to make it

Making Curry Sauce

1. Gather the necessary ingredients.

2. Add all of the curry sauce ingredients to a food processor or blender. Process till creamy and smooth.

3. Serve in a casserole dish with the sauce on the side.

Prepare the Curry Dish

1. Get the oven temperature to 375 degrees. Add the chicken pieces, cumin seed, lime leaves, or bay leaves to the casserole dish. Make sure everything is well-combined.

2. Bake for 45 minutes with the lid on the casserole dish.

3. Remove the dish from the oven and add the tomatoes and peppers.

4. When the chicken and veggies are cooked through, remove the dish from the oven and cover it tightly with aluminum foil.

5. Taste the finished product and adjust the flavor proportions if needed. Serve with a generous portion of Thai jasmine rice and garnish with fresh basil leaves.

Test Your Tastebuds

  • Add extra fish sauce if the dish isn’t salty enough.
  • Thin it up with extra coconut milk or yogurt if it’s too hot.
  • Saltiness can be adjusted with more lime juice.

10. Classic Yellow Curry Chicken

It’s a dish that harkens back to Bangkok’s bustling markets and bustling streets. Chicken and potatoes are seasoned with a ready-made curry powder, or you may create your own.

How to cook Yellow Curry

This dish for curry chicken is a definite crowd-pleaser. To me, it tastes just like the great curries you can buy in Bangkok’s markets and streets, a typical yellow curry with bits of chicken and potatoes.

Quick and easy preparation is made possible by using curry powder. Find a decent Madras curry powder at an Asian or Indian food store if you don’t want to prepare it yourself. Your typical store curry powder won’t offer you the same effects as a Madras blend. Enjoy!


  • Chop up tiny bits or use entire pieces of chicken for this recipe.
  • Potatoes, roughly cut, 2 to 3
  • Chop 1 to 2 medium tomatoes, if desired.
  • Garnish: • 1/4 cup of fresh coriander
  • 2 teaspoons of Thai curry powder, Madras curry powder, or any other type of curry powder you choose
  • One bay leaf
  • 1 cinnamon stick, if desired
  • Chilli flakes or cayenne pepper can be added to taste.
  • 2 shallots, diced, or half a cup of chopped purple onions
  • Minced garlic cloves, about four to five
  • Grated ginger or galangal, a thumb-sized piece
  • 1/2 cup of chicken stock, or a chicken broth
  • Ketchup or sweet tomato puree: • 1 1/2 teaspoons
  • 1 can of coconut milk with a thick consistency
  • For the fish sauce, add 2 to 3 teaspoons.
  • 0.5 teaspoons of sugar, optional
  • Stir-frying requires 2 to 3 teaspoons of vegetable oil.
  • An equal number of bay leaves (or two entire makrut lime leaves)

The steps to make it

1. Pre-heat the oven to 350 F. (using the oven method).

2. Add some oil to a wok or big frying pan and bring it to a boil. Chili and cayenne peppers are good additions here, and the cinnamon stick (if used). For 1 to 2 minutes, dry fry the spices until aromatic and gently browned.

3. Pour in the oil, shallots, garlic, ginger, or galangal (if used). Just enough chicken stock to keep the ingredients well-fried should also be added at this point. Allow cooking for one minute.

4. Stir-fry the chicken and potatoes for one minute to ensure they are well-coated with the spice mixture.

5. Stir in the remaining stock and ketchup/tomato puree. Add the coconut milk, fish sauce, sugar, cinnamon stick, and a bay leaf or lime leaves towards the end.

6. When boiling, decrease the heat and simmer for 30 minutes until the meat is tender. Alternatively, you may bake the curry for an hour at 350 degrees Fahrenheit in a covered casserole dish. When the dish is done cooking, add the tomatoes (not before, or keep potatoes from becoming tender).

7. If necessary, add additional fish sauce to the curry to obtain the appropriate flavor/salt level once the chicken is cooked and soft. Cayenne, chili sauce, or fresh-cut chilies may be added if you want it hotter. Add extra coconut milk or plain yogurt if it’s too hot. If it’s too acidic for your taste, add a bit of extra sugar.

8. Serve with heaps of Thai jasmine rice and top with fresh coriander.

11. Bangkok-style Drunken Noodles

Late-night revelers in Bangkok can rely on this spicy noodle dish to get them home. If you prefer a milder version, you may reduce the number of chilies.

A vegetarian version may be produced using the ingredients in this recipe. If you prefer something meatier, you can use shrimp or chicken instead.

How to cook Drunken Noodles

Traditionally, this spicy Thai noodle meal is consumed in the middle of the night to help one stay awake during the night. It doesn’t matter if you’re afraid of spicy food; this noodle recipe can be made with or without chilies and is wonderful either way.

In addition, it may be made vegan or with shrimp or chicken, based on your preferences. In addition to being tasty, these noodles are also healthful because of the abundance of veggies they contain.


  • No more than eight to ten ounces of Asian-style broad flat wheat noodles
  • Cutting the makrut lime leaves into thin strips using scissors is an option. • 2 strips of thinly sliced lime leaves (remove stems)
  • Dice two shallots into small pieces and add them to the mixture.
  • 4 minced cloves of garlic
  • 1 thinly sliced galangal (ginger) (1-inch piece)
  • Deseed and thinly sliced 1 red chile pepper to lessen the heat.
  • Tofu, shrimp, or bite-sized chunks of chicken in a 1/2 (15-ounce) package
  • 3 small tomatoes, diced finely
  • 1 cup chopped bok choy or Chinese cabbage or 1 bunch of broccoli
  • 2 cups of bean sprouts • 1 cup
  • 1/2 cup cilantro stems and leaves
  • 1/2 cup of chopped fresh basil
  • Splashes of vegetable oil for frying

The Sauce for the Stir-Fry:

  • One-and-a-half teaspoons ground bean sauce (also known as a yellow bean), a soybean sauce commonly available in Asian food stores.
  • Rice vinegar, or white vinegar, 1 tsp.
  • A tablespoon of soy sauce or a half tablespoon of fish sauce.
  • 1 1/2 teaspoons of lime juice
  • Sugar, brown, 1 tbsp.
  • 1 to 2 minced fresh red chilies, or 1/2 to 1 teaspoon of Thai chili sauce
  • Chopped fresh basil for garnish

The steps to make it

1. Prepare the ingredients.

2. Then, to separate the noodles, cook them in a medium saucepan of boiling water. Drain and rinse the pasta with cold water as soon as it’s cooked “al dente” (not too soft). Dispose of.

3. In a cup, mix the sauce ingredients. Perform a taste test (Note: This stir-fry sauce will be very strong at this point but will be diluted later when added to the noodles). Add a little sugar if it’s too sour. If it lacks salt, a little extra fish sauce will fix that.

4. Stir-fry all ingredients together in an oil-coated wok or large frying pan over medium to high heat until the shallots and garlic begin to soften. Make sure to include any other meats you want to use, like chicken or shrimp as well. Cook for a minute or so until aromatic. One spoonful of water at a time can be added to a dry wok or pan (instead of more oil).

5. After 30 seconds to a minute of stirring, add the broccoli and continue to cook until the broccoli is brilliant green.

6. Then, add the noodles and tomatoes to the stir-fry sauce. Incorporate the sauce into the noodles by frying them for a few seconds at a time, flipping them as you go.

7. Stir in beansprouts and cilantro just before serving. Toss everything together in a wok. Taste the dish to see whether it needs additional salt; add extra fish sauce (instead of salt). If the dish is too salty for your taste, add a few more drops of lime juice. Serve with Thai chili sauce or minced chilies and fresh basil. Enjoy.

12. Thai Grilled Whole Fish With Coriander-Chili Sauce

You can pan-fry the fish or grill it for this authentic Thai fish dish. With the sauce, you may use whatever white-fleshed fish you choose.

How to cook Grilled Whole Fish

Cooking this Thai fish dish over a barbeque or in a skillet indoors is acceptable for preparing the dish. The combination of soft fish with a delicious coriander-chili sauce, which you may make mild, medium, or hot, is sure to please.

Although the recipe calls for trout, it may be adapted to work with practically any entire “white-fleshed” fish. Choose from a variety of white fish to make your dish your own.


  • 1 cleaned tiny trout
  • One teaspoon of kosher salt or kosher salt, or one dash of sea salt
  • A serving of lime wedges is included in the package.
  • deep-frying): 1 cup of vegetable oil

For the sauce:

  • A third of a cup of water
  • One-half teaspoon of tamarind paste.
  • Garlic cloves, three
  • brown sugar, heaping tablespoon
  • Peel and slice 1 galangal, or ginger, about the size of a thumbnail.
  • Fresh cilantro leaves and stems and a few extras for garnish are included in this recipe.
  • 2 tbsp. soy sauce
  • Minced and deseeded red chilies can be used for a milder flavor.
  • In addition, you’ll need a half-red bell pepper, peeled and diced.

Steps to Make It

1. Prepare the ingredients.

2. Pat the fish dry with paper towels. Cut the fish in two or three diagonals down the side (with the knife’s blade on an angle facing the head). There should be a few inches between each cut.

3. Apply the juice of 1 to 2 limes to the fish, both on and inside. While the sauce is prepared, sprinkle the surface with salt and leave away.

4. When you’re done pulsing the ingredients together, add the fish sauce and chili flakes to the food processor and blend until smooth. Make sure everything goes well (or chop and mix by hand).

5. In a saucepan, heat the sauce until smooth. Add the diced pepper and cook for 5 to 8 minutes on medium-low heat. For salt and sweetness, add extra fish sauce or sugar if necessary, and adjust the sweetness level if necessary. While the fish is cooking, keep it warm under a cover.

6. Alternatively, deep-fry the fish in a wok or large frying pan with 1 cup canola or other vegetable oil over medium-high heat (375 F). Grill or fry for about 5 minutes on each side, or until the meat is browned and readily flakes. Make sure that you don’t overcook the fish by flipping it too early. Turn it over after at least two minutes of cooking.

7. To serve, arrange the fish on a platter and drizzle with the sauce. Garnish with lime wedges and sprigs of fresh coriander. Enjoy a cool beer or white wine and lots of Thai jasmine rice.

Tips and Tricks for Grilling Fish

  • Before cooking, make sure your grill is clean and ready to go.
  • The grates should be gently oiled after they’re hot. A paper towel folded into a square and drenched in oil is all that is needed for this task. Rub the heated grill grates with the oil using a pair of tongs.
  • Keep the fish in one piece until it’s done on the bottom side, then turn it over. This will make it easier for it to detach from the barbecue.
  • Flip the fish with a big, flat metal spatula (or two). Use an instant-read thermometer if you’re unsure if it’s done. 145 F is the ideal temperature for cooking.

13. Thai Fillet of Fish Baked in Banana Leaf

Salmon, snapper, cod, or tilapia fillets are all good choices for this meal. Using banana leaves, tin foil, or parchment paper, you’ll coat them with a fragrant coconut sauce and bake them in the oven. Make coconut rice or a basic rice dish, or serve it with potatoes.

How to cook Fish Baked in Banana Leaf

You’ll fall in love with this succulent and flavorful Thai baked fish. Wrapped in banana leaves (or foil/parchment paper), the fillet is smeared with a fragrant coconut sauce before being cooked.

Coconut rice can be offered as an optional complement to ordinary rice or potatoes or served as a side dish. Salmon, red snapper, cod, tilapia, sole, and a slew of other fish perform well in this dish. Said, this is a very simple and nutritious fish dish that’s also a lot of fun to cook.


To make the Coconut Marinade/Sauce:

  • One shallot
  • At least two garlic cloves
  • 1-inch lengths of galangal
  • As a final garnish, add another 2 tablespoons of ground coriander.
  • Fresh basil leaves, plus a few extra for adornment
  • 2 tbsp. soy sauce
  • For the coconut milk, you’ll need:
  • A tsp. of lime zest, or two makrut lime leaves
  • 1 red chile, sliced, or 1/4 to 1/2 teaspoons of dry crushed chile powder •
  • 1-teaspoon red pepper flakes
  • Juiced half of a lime

For the fish:

  • 1-2 salmon, red snapper, or cod fillets (or other seafood)
  • • 1 bundle of banana leafs

Steps to Make It

Coconut Marinade/Sauce is ready to be made.

1. Prepare the ingredients.

2. Combine shallot, garlic, galangal, coriander, and basil in a food processor or blender with fish sauce, coconut milk and makrut lime leaves, sliced red chile, and chili powder.

3. Blend until well mixed.

Bake the Fish after Marinating it.

1. Combine the fish fillets with half of the marinade in a large dish and toss to coat. Put off resting till later.

2. Let the fish marinate in the refrigerator for 10 to 15 minutes before serving.

3. When the fish has finished marinating, spread a banana leaf (which you will have to cut) or parchment paper or foil of a similar size on a working surface. Gather up a leaf/paper/foil and place a fillet in the middle.

4. A square “packet” is formed by folding over fish on all four sides, then folding up the ends. Keep the sides from opening by turning the seam-side down (unless using foil, which will stay by itself). Fillets can be prepared in the same way.

5. For thicker fish fillets, you may need to bake the packets for an additional 15 minutes or more at 350 degrees Fahrenheit, depending on the thickness of the fillets.

6. After 15 minutes, open one of the packages and taste it—gently drawback on the fork after inserting it into the center of the fillet. The fish is cooked if the interior flesh is opaque and no longer translucent. If not, put it back in the oven for another 5 to 10 minutes. Alternatively, you may microwave it.

Prepare the Fish and Plate it.

  • Put the saved curry sauce/marinade in a small saucepan and warm it gently.
  • Spatulas full of white rice can be placed beside the fish while serving (right on the banana leaf, if using). Add a few basils and coriander leaves to the coconut sauce before serving the fish.

14. Thai Mango Sticky Rice Dessert (Khao Niaow Ma Muang)

The most popular dessert in Thailand is this one. You’ll need sticky rice, commonly known as sweet rice, to make this dish. Top the sticky rice with mango slices and a simple coconut sauce for a delectable dessert.

How to cook Mango Sticky Rice Dessert

Khao niaow ma Muang (sticky mango rice), a traditional Thai delicacy, is wonderful and delicious. This tropical rice pudding, which is served as street food in Thailand and Thai restaurants throughout the world, is irresistible—and it’s simple to prepare at home.

There are only a few items needed to make this sticky mango rice. When making Thai sweet rice, be sure to use ripe mangoes, good-quality coconut milk (avoid “light” varieties), and good-quality coconut cream. You’ll find it at Asian markets and well-stocked supermarkets under the names glutinous rice or sticky rice.

You don’t need a rice cooker to make sticky rice; it can be done in a saucepan on the stove. Rice and sauce benefit from the flavorful combination of coconut milk and brown sugar.

To construct a Thai dessert, you’ll scoop rice into a bowl, add mango slices, and slather it with the delicious coconut sauce, which will transport you to Southeast Asia.


  • 1 cup of Thai rice sweetened with sugar (aka sticky rice)
  • 1 and a half cups of water, distributed evenly
  • Coconut milk in the form of a 13.5-ounce can
  • 1/8 teaspoon of a teaspoon of kosher salt
  • Divide 4 to 5 tbsp. Brown sugar according to taste.
  • One or two ripe mangoes

Steps to Make It

1. Prepare the ingredients.

2. The rice should be soaked for 20 to 30 minutes in 1 cup of water in a medium saucepan. They are draining the rice would wastewater.

3. Pour in an additional half cup of water, along with the salt, the remaining half of the coconut milk, and one tablespoon of brown sugar. The mixture should be well mixed. Stirring occasionally, bring to a mild boil, and then partially cover (leaving some room for steam escape). Simmer the mixture over medium-low heat or until it reaches a low boil.

4. Cook for 20 to 30 minutes until the rice has absorbed the coconut water and is no longer wet. Leave the saucepan on the stove with the lid on firmly, but turn off the heat. Allow it to settle for 5 to 10 minutes before using.

5. To prepare the sauce, heat the remaining coconut milk in a small saucepan over medium heat (do not boil) (about 5 minutes). Stir in 3 tbsp. Brown sugar until it’s completely dissolved. The sauce should be tasted for sweetness, and additional sugar can be added if necessary. Adding it to the rice reduces the sweetness somewhat.

6. Slice the mangoes into bite-sized pieces after cutting them open.

7. Spoon a generous amount of sweet coconut sauce over the steaming rice in each serving bowl. The rice should be covered in custard sauce, similar to an English pudding. Finish with a sprinkle of additional sauce and mango slices on the rice.

Variations on a Recipe

  • To make the rice extra tastier, add a scoop of rice to the saucepan with the sauce. Gently break apart big lumps but leave smaller fragments in the mixture while stirring over low heat. Reheat everything with a gentle swirl while adding the mango cubes. Make sure everyone has the same quantity of rice, mango, and sauce by portioning it out into serving bowls. Mango and sauce can be added at this point if desired.
  • Sesame seeds or coconut flakes can be sprinkled on the dessert bowl to add a little flair.
  • Palm sugar or granulated sugar can be used in place of brown sugar.
    Reheating and storing

How to Keep and Reheat the Food

Sticky rice and sauce should be stored separately if you have any leftovers. They can be refrigerated for up to three days.

Mango sticky rice may be served hot or cold, and both ways are excellent. Microwave the rice until it reaches room temperature, then serve. Keep the sauce at room temperature or do the same with it. Add a dash of coconut milk if the sauce becomes too thick.

What Kind of Rice Can You Use To Make Mango Sticky Rice?

Sweet rice’s stickiness is a one-of-a-kind characteristic. Compared to other kinds of rice, which become fluffy when cooked, sticky rice contains a unique mix of starches.

When it comes to sweet rice, no alternative comes close to the real thing. Sushi rice and jasmine rice are the next best options, followed by basmati rice. The texture and flavor of the sticky mango rice will be compromised if you use any of these substitutions, so be sure to keep an eye on the rice as it cooks and modifies the cooking time accordingly.

What Is the Best Way to Eat Mango Sticky Rice?

There are two ways to consume mango sticky rice: with a fork or spoon. It’s not uncommon for people to consume it this way.

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