For anyone who has tried Thai cuisine before, the mere mention of ‘Thai Food’ is enough to make their mouths water. Thai cuisine is a perfect blend of all the four seasonings; sweet, sour, spicy, and salty. Thai recipes are loved by many people across the world because it is simply an explosion of flavor in the mouth. However, this is not the only attraction. Traditionally Thai recipes are healthy and largely consist of lean proteins, vegetables, and fresh herbs, for instance, tofu pad Thai. Here are some other healthy recipes from Thailand.

Thai Recipes To Try

The Prawn And Ginger Noodles

The Prawn and Ginger Noodles

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients

  • A handful of chopped coriander
  • 100g folded rice noodles
  • A handful of chopped basil
  • Zest and juice from one small orange
  • 175g packet of raw king prawn
  •  2 tablespoons of red curry paste
  • 140g of raw bean sprouts
  • 2 teaspoons of fish sauce
  • 85g sugar snap beans halved lengthwise
  • 2 teaspoons of light brown soft sugar
  • 1 red pepper sliced and deseeded
  • 1 tablespoon of sunflower oil
  • 2 large sliced garlic cloves
  • 25g of shredded ginger

Preparation

  1. Put all the noodles in a large mixing bowl then pour hot water over to cover them and put them away to soak for about 10 minutes.
  2. Meanwhile, combine curry paste, zest and juice, fish, sugar, and 3 tablespoons of water into a paste.
  3. Using a large wok, bring the oil to heat up then add half the garlic and ginger. Cook while stirring continuously for a minute then throw in the peppers and stir some more.
  4. Throw in the sugar snaps, stir for a minute then toss in the curry sauce.
  5. Now add in the prawns and sauce bean sprouts then cook further until the prawns begin to turn pink.
  6. Drain the soaking noodles, throw them into the mixture together with the herbs and the remainder of the ginger.
  7. Carefully stir and mix till the noodles blend well and are evenly coated with the sauce then serve.

Thai Coconut Crumbed Chicken Traybake

Thai coconut crumbed chicken traybake

Prep Time: 15 minutes

Cooking Time: 1 hour

Ingredients

  • Lime wedges for serving
  • 1 butternut squash cubed, peeled, and deseeded.
  • A handful of coriander leaves coarsely chopped
  • 1 large cubed aubergine
  • 2 tablespoons of Thai red curry paste
  • 1 tablespoon rapeseed oil
  • 1 beat egg
  • 3 tablespoons of desiccated coconut
  • 4 skinless chicken breast
  • 4 tablespoons of fresh breadcrumbs

Preparation

  1. Begin by preheating the oven to 200C.
  2. Using a wide and shallow roasting tin, heat some oil and throw in the aubergine and squashes.
  3. Season well, and let them roast for 30 minutes turning halfway through.
  4. Using a mixing bowl, combine the breadcrumbs, coconut, some seasoning, and stir to blend.
  5. Dip the chicken breast in the egg and dredge in the coconut and breadcrumb mix, shaking off any excess.
  6. Now mix the tomatoes and the curry paste with the roasted vegetables and stir to blend well.
  7. Sink the coated chicken breasts in the vegetable mix then return to the oven and cook for 25 minutes until the chicken breasts are cooked through.
  8. Remember to toss the pan once or twice.
  9. Sprinkle with coriander and serve with lemon wedges on the side.

Healthy Salmon Burgers

Healthy Salmon Burgers

Prep Time: 20 minutes

Cooking Time: 10 minutes

Ingredients

  • Lemon wedges
  • 4 boneless, skinless salmon filets
  • 1 teaspoon vegetable oil
  • 2 tablespoons red Thai curry paste
  • A bunch of coriander, half leaves picked, half chopped
  • Grated root ginger
  • 1 tablespoon of soy sauce

Salad

  • 1 teaspoon of golden castor sugar
  • 2 carrots
  • 2 tablespoons white wine vinegar
  • Half an orange or a cucumber

Preparation

  1. Combine the salmon, red curry paste, coriander, soy sauce, and ginger in a food processor.
  2. Blitz until everything is roughly minced. Remove and make 4 equal burger shapes.
  3. Heat the vegetable oil in a nonstick frying pan and cook the burgers for 5 minutes on each side until they turn brown and cook through.
  4. Now peel the carrot and cucumber/orange into thin strips and put them into a mixing bowl. Pour the vinegar and sugar into the bowl and mix until all the sugar is absorbed.
  5. Stir in the coriander leaves.
  6. Finally serve the salad on 4 plates alongside a burger and some rice.

Thai Green Pork Lettuce Cups

Thai green pork lettuce cups

Prep Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

  • Rice to serve
  • 1 tablespoon sesame oil
  • 4 little Gem lettuce with leaves separated
  • 500g pork mince
  • A handful of chopped coriander leaves
  • 1 tablespoon green curry paste
  • A handful of mint leaves coarsely chopped
  • 1 large finely chopped onion
  • 1 tablespoon of fish sauce
  • Juice from one lime

Preparation

  1. Using a large frying pan, bring the sesame oil to heat over medium heat.
  2. Toss in the minced pork and cook for 10 minutes until it is nice and cooked.
  3. Tip 2 tablespoons of water and the green curry paste and stir through well.
  4. Allow the mixture to cook for an additional 3 minutes. Remember to stir midway through.
  5. When ready, remove from the heat, stir in the onions, fish sauce, herbs, and lime juice.
  6. Serve the pork on lettuce leaves with some rice on the side.

Quick And Easy Thai Chicken Salad

Quick and easy Thai chicken salad

Prep time: 20 minutes

Cooking Time: No cook

Ingredients

  • 3 tablespoons of roughly chopped salted peanuts.
  • 1 head of shredded Chinese leaf
  •  6 spring onions sliced diagonally
  •  2 cooked shredded chicken breast
  • A bunch of mint leaves
  • 1 mango peeled, stoned, and thinly sliced.

Dressing

  • 2 large red chilis coarsely chopped.
  • Juice from 4 limes
  • A splash of fish sauce
  • 4 tablespoons of sesame oil
  • A pinch of sugar

Preparation

  1. Begin by making the dressing. Combine all the ingredients for the dressing in a large mixing bowl and stir well until all the sugar is dissolved and everything blends nicely.
  2. In a separate larger bowl, combine all the salad ingredients leaving out the nuts.
  3. Combine the salad and the dressing in a single bowl and toss carefully making sure everything mixes up nicely.
  4. Scatter the nuts on top and serve.
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