Are you looking for a culinary adventure that will leave your taste buds dancing? Look no further! Thai cuisine is known for its bold and zesty flavors, and these 20 spicy Thai recipes are sure to spice up your weeknight dinners. From classic curries and soups to stir-fries and salads, we’ve got the perfect selection of dishes to satisfy your cravings.
In this article, we’ll take you on a culinary journey through Thailand’s rich and flavorful cuisine, with recipes that range from mildly spicy to mouth-numbingly hot. Whether you’re a seasoned foodie or just looking for a new way to spice up your meals, these 20 spicy Thai recipes are sure to become new favorites.
Stay tuned for the full list of recipes, including dishes like Thai Green Curry with Chicken, Spicy Thai Basil Pork, and Tom Yum Goong (Spicy Shrimp Soup). Your taste buds will thank you!
Thai Green Curry with Chicken
This vibrant and flavorful curry is a staple of Thai cuisine, packed with the bold flavors of green chilies, coconut milk, and succulent chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 4-6 Thai bird’s eye chilies, seeded and chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup water or chicken broth
– 1 teaspoon Thai green curry paste
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
– Steamed rice or noodles, for serving
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chicken and cook until browned, about 5-7 minutes.
3. Add chilies, garlic, and ginger; stir-fry for 1 minute.
4. Stir in curry paste and cook for 1 minute.
5. Pour in coconut milk and water/broth mixture; bring to a simmer.
6. Reduce heat to low and let cook for 10-15 minutes or until chicken is cooked through.
7. Season with salt and pepper to taste.
8. Garnish with basil leaves and serve over steamed rice or noodles.
Cooking Time: 20-25 minutes
Spicy Thai Basil Pork
Experience the bold flavors of Thailand with this mouth-watering Spicy Thai Basil Pork recipe, featuring tender pork, aromatic basil, and a spicy kick.
Ingredients:
– 1 lb boneless pork shoulder or butt, sliced into thin strips
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup fish sauce (nam pla)
– 1/4 cup lime juice
– 1/4 cup brown sugar
– 1-2 Thai bird’s eye chilies, seeded and chopped (depending on desired spiciness)
– 1/4 cup chopped fresh Thai basil leaves
– Salt and black pepper, to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, fish sauce, lime juice, brown sugar, and chilies. Cook for 1 minute, stirring constantly.
3. Add pork and cook until browned, about 5-7 minutes.
4. Stir in basil leaves. Season with salt and black pepper to taste.
5. Serve hot over steamed jasmine rice or noodles.
Cooking Time: 20-25 minutes
Tom Yum Goong (Spicy Shrimp Soup)
Tom Yum Goong is a popular Thai soup made with shrimp, lemongrass, and mushrooms in a spicy and sour broth. This recipe serves 4-6 people.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 stalks lemongrass, bruised
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 cups chicken broth
– 1 cup coconut milk
– 2 tablespoons Tom Yum paste
– 1 teaspoon fish sauce
– 1/2 teaspoon sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add lemongrass, garlic, and ginger; cook until fragrant (30 seconds).
3. Add mushrooms and cook until they release their moisture and start browning (3-4 minutes).
4. Add shrimp and cook until pink and cooked through (2-3 minutes).
5. Pour in chicken broth, coconut milk, Tom Yum paste, fish sauce, sugar, salt, and pepper.
6. Bring to a boil; reduce heat and simmer for 10-15 minutes or until flavors meld together.
7. Taste and adjust seasoning as needed.
8. Serve hot with garnishes of fresh cilantro leaves.
Cooking Time: 20-25 minutes
Pad Thai with Tofu
A classic Thai dish gets a plant-based twist! This Pad Thai recipe features crispy tofu, savory sauce, and al dente noodles for a satisfying meal.
Ingredients:
– 1/2 cup firm tofu, cut into small cubes
– 2 cups rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bell peppers, carrots, bean sprouts)
– 2 tablespoons tamarind paste
– 2 tablespoons soy sauce
– 2 tablespoons palm sugar
– 1 tablespoon fish sauce (optional, or substitute with tamari)
– Salt and pepper to taste
– Chopped peanuts and lime wedges for garnish
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden, about 3-4 minutes. Remove from pan.
3. In the same pan, add onion, garlic, and mixed vegetables. Cook until vegetables are tender-crisp, about 4-5 minutes.
4. Add tamarind paste, soy sauce, palm sugar, and fish sauce (if using). Stir to combine.
5. Add cooked noodles and tofu back into the pan. Toss to coat with sauce.
6. Season with salt and pepper to taste.
7. Garnish with chopped peanuts and lime wedges.
Cooking Time: 20-25 minutes
Thai Red Curry with Vegetables
A flavorful and spicy curry dish that’s perfect for a quick weeknight dinner. This recipe combines the rich flavors of red curry paste, coconut milk, and a variety of colorful vegetables.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– 1 cup mixed mushrooms (such as bell, cremini, and shiitake)
– 2 cups mixed vegetables (such as broccoli, cauliflower, and snap peas)
– 2 tablespoons Thai red curry paste
– 1 can coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large wok or skillet over medium-high heat.
2. Add onion, garlic, bell pepper, carrot, and mushrooms. Cook until the vegetables are tender-crisp, about 5 minutes.
3. Stir in curry paste and cook for 1 minute.
4. Pour in coconut milk and bring to a simmer.
5. Add mixed vegetables and cook until they’re tender, about 3-5 minutes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Massaman Curry with Beef
A rich and flavorful Thai curry that combines the tender beef with the bold flavors of Massaman spices, perfect for a cozy dinner.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 tablespoons vegetable oil
– 2 onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 Massaman curry paste
– 2 cups coconut milk
– 1 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add beef and cook until browned, about 3-4 minutes. Remove from heat.
2. In the same pan, add onions and garlic; cook until softened, about 3 minutes.
3. Add ginger and curry paste; cook for an additional minute, stirring constantly.
4. Stir in coconut milk and water. Bring to a simmer and cook for 10-12 minutes or until the sauce has thickened slightly.
5. Return beef to the pan and season with salt and pepper. Simmer for an additional 2-3 minutes or until the beef is cooked through.
6. Garnish with fresh cilantro leaves and serve over steamed rice.
Cooking Time: 20-25 minutes
Thai Mango Sticky Rice
Thai Mango Sticky Rice Recipe
Experience the sweet and savory fusion of Thai cuisine with this simple recipe for Thai Mango Sticky Rice.
Ingredients:
– 1 cup sticky rice (also known as glutinous or sweet rice)
– 2 cups water
– 1 ripe mango, diced
– 1/4 cup palm sugar (or brown sugar)
– 1 tablespoon vegetable oil
– 1/4 teaspoon salt
– Fresh cilantro leaves for garnish
Instructions:
1. Rinse the sticky rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the sticky rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
3. Heat the oil in a small skillet over medium heat. Add the diced mango and cook for 2-3 minutes, or until caramelized and slightly charred.
4. In a large bowl, combine the cooked sticky rice, palm sugar, salt, and caramelized mango. Mix well to combine.
5. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Thai Pineapple Fried Rice
This flavorful dish combines the sweetness of pineapple with the savory flavors of Thai fried rice, perfect for a quick and easy dinner or lunch.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1/2 cup diced pineapple
– 1/4 cup chopped scallions
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– 2 eggs, beaten
– Fresh cilantro leaves for garnish
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add mixed vegetables, pineapple, scallions, garlic, soy sauce, and oyster sauce (if using). Stir-fry until the vegetables are tender.
3. Push the vegetable mixture to one side of the pan. Crack in the beaten eggs and scramble them until cooked through.
4. Mix the eggs with the vegetable mixture.
5. Add cooked rice to the pan, breaking up any clumps. Stir-fry for about 2-3 minutes or until the rice is well combined with the vegetables and eggs.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: Approximately 15-20 minutes
Thai Coconut Soup (Tom Kha Gai)
Thai Coconut Soup (Tom Kha Gai) Recipe
This creamy and aromatic Thai soup is a staple of the country’s street food scene, made with tender chicken, rich coconut milk, and a blend of spices. With its comforting warmth and subtle flavors, Tom Kha Gai is perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1/2 cup coconut cream
– 1/4 cup fish sauce
– 2 tablespoons lime juice
– 1 tablespoon grated ginger
– 1 teaspoon Thai red curry paste
– 1/4 teaspoon turmeric powder
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine chicken, chicken broth, coconut cream, fish sauce, lime juice, ginger, curry paste, and turmeric. Bring to a boil over high heat.
2. Reduce heat to medium-low and simmer for 15-20 minutes or until the chicken is cooked through.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves before serving.
Cooking Time: 20-25 minutes
Thai Larb Salad with Ground Chicken
Experience the bold flavors of Thailand with this classic Larb salad made with ground chicken, herbs, and chilies.
Ingredients:
– 1 lb ground chicken
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup fish sauce
– 1/4 cup lime juice
– 2 tablespoons palm sugar (or brown sugar)
– 1/4 teaspoon ground black pepper
– 2 cups mixed herbs (basil, mint, cilantro)
– 2-3 Thai bird’s eye chilies, seeded and chopped
– Salt to taste
– Chopped peanuts or cashews for garnish (optional)
Instructions:
1. Cook the ground chicken in a wok or large skillet over medium-high heat, breaking it up with a spoon as it cooks.
2. Add the oil, onion, garlic, and ginger; cook until the mixture is no longer pink, about 5-7 minutes.
3. Stir in fish sauce, lime juice, palm sugar, and black pepper.
4. Add the mixed herbs, chilies, and cooked chicken to a large bowl. Toss to combine.
5. Season with salt to taste.
6. Garnish with chopped nuts, if desired.
Cooking Time: 15-20 minutes
Thai Peanut Noodles
Savor the flavors of Thailand with this aromatic and savory noodle dish, perfectly balanced by creamy peanut sauce.
Ingredients:
– 8 oz rice noodles
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow)
– 1/4 cup Thai peanut sauce
– 1 tsp soy sauce
– 1 tsp honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook rice noodles according to package instructions; drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic and bell peppers; cook for an additional 2 minutes, stirring frequently.
4. In a small bowl, whisk together peanut sauce, soy sauce, and honey. Pour the mixture into the wok or skillet, stirring to combine with vegetables.
5. Cook noodles according to package instructions; add cooked noodles to the peanut sauce mixture. Stir-fry for 1-2 minutes to coat noodles evenly.
6. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Thai Grilled Chicken with Sticky Rice
Experience the bold flavors of Thailand with this simple yet satisfying recipe. Marinate juicy chicken breasts in a mixture of savory spices and sweet coconut milk, then grill to perfection. Serve alongside creamy sticky rice for a comforting meal.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup coconut milk
– 2 tablespoons fish sauce
– 2 tablespoons brown sugar
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon red pepper flakes (optional)
– 1 cup sticky rice
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, whisk together coconut milk, fish sauce, brown sugar, lime juice, cumin, coriander, and red pepper flakes (if using).
2. Add the chicken breasts to the marinade and refrigerate for at least 30 minutes or overnight.
3. Preheat grill to medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off.
4. Grill the chicken for 5-7 minutes per side, or until cooked through.
5. Cook sticky rice according to package instructions. Serve with grilled chicken and garnish with cilantro leaves.
Cooking Time: 30 minutes (including marinating time)
Thai Fish Cakes (Tod Mun Pla)
A flavorful and popular Thai street food, Tod Mun Pla is a must-try! These crispy fish cakes are made with fish paste, red curry paste, and a blend of aromatics, then deep-fried to perfection.
Ingredients:
– 1/2 cup fish paste
– 2 tablespoons red curry paste
– 1/4 cup chopped onion
– 1/4 cup chopped cilantro
– 1 minced Thai chili
– 1 egg
– 1 tablespoon cornstarch
– Salt and black pepper, to taste
– Vegetable oil for frying
Instructions:
1. In a mixing bowl, combine fish paste, red curry paste, onion, cilantro, chili, egg, and cornstarch. Mix well.
2. Divide the mixture into 4-6 portions, depending on desired size.
3. Shape each portion into a patty.
4. Heat about 1 inch of vegetable oil in a frying pan over medium-high heat.
5. Fry the fish cakes until golden brown, about 3-4 minutes per side.
6. Drain excess oil and serve hot with your favorite dipping sauce.
Cooking Time: 15 minutes
Thai Papaya Salad (Som Tum)
A refreshing and spicy Thai dish that combines the sweetness of papaya with the tanginess of tomatoes, the crunch of peanuts, and the warmth of chili peppers.
Ingredients:
– 2 ripe papayas, peeled and chopped
– 1/2 cup cherry tomatoes, halved
– 1/4 cup roasted peanuts
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons fish sauce (nam pla)
– 1 tablespoon lime juice
– 1 teaspoon palm sugar
– 1-2 Thai bird’s eye chilies, seeded and chopped
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a mortar and pestle or blender, combine papaya, cherry tomatoes, peanuts, garlic, ginger, fish sauce, lime juice, palm sugar, and chilies.
2. Pound or blend the mixture until it reaches your desired consistency (coarse or smooth).
3. Taste and adjust seasoning as needed.
4. Transfer to a serving bowl and garnish with cilantro leaves.
Cooking Time: 15 minutes
Thai Yellow Curry with Potatoes
A flavorful and aromatic Thai dish that combines the warmth of yellow curry paste with the comfort of creamy potatoes.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 2 tablespoons yellow curry paste
– 1 can (14 oz) coconut milk
– 1 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for another minute, until fragrant.
3. Stir in yellow curry paste and cook for 1-2 minutes, until fragrant.
4. Add diced potatoes, coconut milk, and water. Season with salt and pepper to taste.
5. Bring the mixture to a simmer, then reduce heat to low and let cook for 20-25 minutes, or until potatoes are tender.
Cooking Time: 25-30 minutes
Serve hot, garnished with fresh cilantro leaves if desired. Enjoy your delicious Thai Yellow Curry with Potatoes!
Thai Drunken Noodles (Pad Kee Mao)
A spicy and savory stir-fry dish that’s sure to tantalize your taste buds! This classic Thai recipe is a must-try for anyone who loves bold flavors and textures.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (bean sprouts, carrots, green beans)
– 1 cup cooked pork or chicken, diced
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sugar
– 1/4 teaspoon ground white pepper
– Salt to taste
– 2 tablespoons chopped peanuts and scallions for garnish
Instructions:
1. Cook noodles according to package instructions; set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; stir-fry until onion is translucent.
3. Add mixed vegetables, cooked meat, soy sauce, oyster sauce (if using), sugar, and white pepper. Stir-fry for 2-3 minutes.
4. Add noodles to the wok; toss to combine with other ingredients.
5. Season with salt to taste.
6. Garnish with peanuts and scallions. Serve immediately.
Cooking Time: 15-20 minutes
Thai Sweet Chili Chicken
A sweet and spicy twist on traditional chicken dishes, this Thai-inspired recipe combines the flavors of chili peppers, soy sauce, brown sugar, and lime juice for a mouthwatering treat.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai sweet chili sauce (such as sambal oelek)
– 2 tablespoons soy sauce
– 1 tablespoon brown sugar
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon sesame oil
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the garlic, ginger, chili sauce, soy sauce, sugar, lime juice, and sesame oil. Stir to combine.
4. Reduce heat to low and simmer for 10-12 minutes or until the chicken is cooked through.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 15-17 minutes
Thai Glass Noodle Salad (Yum Woon Sen)
A refreshing and light Thai dish made with glass noodles, vegetables, and a tangy dressing.
Ingredients:
– 200g glass noodles
– 2 cups mixed greens (bean sprouts, shredded carrots, chopped cilantro)
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber slices
– 1/4 cup peanuts or cashews
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 tablespoon palm sugar
– 1 tablespoon vegetable oil
– Salt and pepper to taste
Instructions:
1. Cook the glass noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and peanuts or cashews.
3. In a small bowl, whisk together fish sauce, lime juice, palm sugar, and vegetable oil.
4. Pour the dressing over the salad ingredients and toss to combine.
5. Add the cooked glass noodles and toss gently to distribute.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 15 minutes
Thai Stir-Fried Morning Glory
A flavorful and nutritious Thai-inspired dish made with morning glories, a type of Asian vegetable, stir-fried with aromatics and spices. Perfect for a quick weeknight dinner!
Ingredients:
– 1 cup morning glory (or substitute with Chinese broccoli or bok choy)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion, garlic, and ginger; stir-fry until onion is translucent.
3. Add morning glory, curry paste, cumin, salt, and pepper. Stir-fry for 2-3 minutes or until greens are tender.
4. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 10-12 minutes
Thai Coconut Sticky Rice with Mango
Savor the sweet and savory fusion of Thai flavors in this aromatic rice dish, perfectly paired with ripe mango slices.
Ingredients:
– 1 cup Thai jasmine rice
– 2 cups water
– 1/4 cup coconut milk
– 2 tablespoons palm sugar (or brown sugar)
– 1/2 teaspoon salt
– 1/4 teaspoon pandan extract (optional)
– 1 ripe mango, sliced
– Fresh cilantro leaves for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Drain the rice and combine with coconut milk, palm sugar, salt, and pandan extract (if using) in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low and cover. Simmer for 18-20 minutes or until water is absorbed and rice is tender.
4. Fluff the cooked rice with a fork and set aside.
5. Slice the mango into thin wedges.
6. Serve the sticky rice alongside the sliced mango, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Summary
Looking for a flavor boost on weeknights? This collection of 20 spicy Thai recipes has got you covered! From classic dishes like Tom Yum Goong and Pad Thai to innovative twists like Thai Mango Sticky Rice and Thai Peanut Noodles, these mouth-watering recipes showcase the bold flavors and aromas of Thailand. Whether you’re a seasoned cook or just starting out, this array of recipes offers something for everyone. So why settle for boring meals when you can spice up your weeknights with the vibrant flavors of Thailand?