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Quick & Easy Thai 70 Everyday Recipes

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Quick Easy Pad Thai Recipe
Quick Easy Pad Thai Recipe from www.kosher.com

Description

Thai cuisine is known for its bold flavors and fragrant spices that give a unique taste to every dish. With our collection of 70 quick and easy Thai recipes, you can enjoy authentic Thai dishes without spending hours in the kitchen. From classic Pad Thai to Tom Yum soup, these recipes are perfect for any day of the week.

Prep Time and Cook Time

Most of the recipes in this collection require less than 30 minutes of prep time and cook time. Some recipes may require marinating time or longer cooking times, but they are still relatively quick and easy to prepare.

Ingredients and Equipment

Thai cuisine uses a variety of ingredients and spices that are readily available in most grocery stores. Some of the common ingredients used in these recipes include coconut milk, fish sauce, lemongrass, ginger, garlic, lime, Thai basil, and chili peppers. You will also need basic kitchen equipment such as a wok or a large skillet, a blender, and a cutting board.

Method

Our collection of Thai recipes includes a variety of dishes from soups and salads to curries and stir-fries. Each recipe comes with step-by-step instructions that are easy to follow. Some recipes may require prepping ingredients ahead of time or cooking in batches, but they are all designed to be quick and easy.

Notes

Thai cuisine is known for its bold flavors, but you can always adjust the spiciness level to your liking. If you are new to cooking Thai food, start with milder dishes and work your way up to spicier ones. Most Thai dishes are gluten-free, but you should always check the labels of the ingredients you use to make sure they are gluten-free.

Nutrition Info

Thai cuisine is generally considered healthy, as it uses fresh ingredients and a variety of herbs and spices that provide a range of health benefits. Most Thai dishes are low in fat and high in protein and fiber, making them a great choice for anyone trying to maintain a healthy diet.

Recipes FAQ

Q: Can I use regular basil instead of Thai basil? A: While Thai basil has a unique flavor, you can use regular basil if it's not available. However, the flavor of the dish may be slightly different. Q: Can I use chicken instead of shrimp in the Tom Yum soup? A: Yes, you can use chicken instead of shrimp or even a combination of both. Q: Can I make the curry paste ahead of time? A: Yes, you can make the curry paste ahead of time and store it in an airtight container in the refrigerator for up to a week.

Recipe Tips

- For best results, use fresh ingredients and spices. - When cooking with a wok or large skillet, make sure the pan is hot before adding the ingredients to prevent sticking. - Taste the dish as you cook and adjust the seasoning as needed. - Serve Thai dishes with rice or noodles to balance out the flavors.

Recipes

1. Pad Thai

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

  • 8 oz. rice noodles
  • 2 tbsp. vegetable oil
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 8 oz. shrimp, peeled and deveined
  • 2 eggs, lightly beaten
  • 1 cup bean sprouts
  • 3 tbsp. fish sauce
  • 2 tbsp. tamarind paste
  • 2 tbsp. brown sugar
  • 1/4 cup roasted peanuts, chopped
  • 1 lime, cut into wedges

Method:

  1. Soak the rice noodles in warm water for 10-15 minutes until softened.
  2. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and shallot and stir-fry for 30 seconds.
  3. Add the shrimp and stir-fry for 2-3 minutes until pink.
  4. Push the shrimp to one side of the pan and add the beaten eggs to the other side. Scramble the eggs until cooked, then mix with the shrimp.
  5. Add the drained noodles and stir-fry for 1-2 minutes until heated through.
  6. Add the fish sauce, tamarind paste, and brown sugar and stir-fry for another minute.
  7. Add the bean sprouts and stir-fry for 30 seconds.
  8. Garnish with chopped peanuts and lime wedges and serve.

2. Tom Yum Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

  • 4 cups chicken broth
  • 2 stalks lemongrass, bruised and chopped
  • 4 kaffir lime leaves
  • 1 inch ginger, sliced
  • 2 cloves garlic, minced
  • 2 red chili peppers, sliced
  • 2 tbsp. fish sauce
  • 1 tbsp. palm sugar
  • 8 oz. shrimp, peeled and deveined
  • 1/4 cup cilantro leaves, chopped

Method:

  1. Bring the chicken broth to a boil in a large pot.
  2. Add the lemongrass, kaffir lime leaves, ginger, garlic, and chili peppers and simmer for 10 minutes.
  3. Add the fish sauce and palm sugar and stir to dissolve.
  4. Add the shrimp and simmer for 2-3 minutes until pink.
  5. Garnish with cilantro leaves and serve.

3. Green Curry Chicken

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

  • 1 lb. boneless chicken breast, sliced
  • 1 can coconut milk
  • 2 tbsp. green curry paste
  • 1 tbsp. fish sauce
  • 1 tbsp. palm sugar
  • 1 red bell pepper, sliced
  • 1/2 cup bamboo shoots
  • 1/4 cup Thai basil leaves, chopped

Method:

  1. Heat a wok or large skillet over high heat. Add the chicken and stir-fry for 2-3 minutes until browned.
  2. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
  3. Add the coconut milk, fish sauce, and palm sugar and bring to a simmer.
  4. Add the red bell pepper and bamboo shoots and simmer for 5-7 minutes until the chicken is cooked through and the vegetables are tender.
  5. Garnish with Thai basil leaves and serve.

4. Mango Sticky Rice

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

  • 1 cup glutinous rice
  • 1 can coconut milk
  • 1/2 cup palm sugar
  • 1/4 tsp. salt
  • 1 ripe mango, peeled and sliced
  • 1/4 cup toasted sesame seeds

Method:

  1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for at least 30 minutes.
  2. Drain the rice and transfer it to a saucepan. Add the coconut milk, palm sugar, and salt and stir to combine.
  3. Cover the saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
  4. Transfer the rice to a serving dish and let it cool for 10-15 minutes.
  5. Arrange the sliced mango on top of the rice and sprinkle with toasted sesame seeds.

5. Papaya Salad

Prep Time: 15 minutes

Cook Time: 0 minutes

Ingredients:

  • 1 small green papaya, shredded
  • 1/4 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 2 red chili peppers, sliced
  • 2 tbsp. fish sauce
  • 2 tbsp. lime juice
  • 1 tbsp. palm sugar
  • 1/4 cup roasted peanuts, chopped

Method:

  1. Peel and shred the green papaya. You can use a peeler or a mandoline slicer.
  2. In a small bowl, mix together the garlic, chili peppers, fish sauce, lime juice, and palm sugar to make the dressing.
  3. Add

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