Thai recipes

Thai Chicken Salad


2 tablespoons tamari
2 tablespoons fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon trimmed, minced fresh lemongrass
4 skinless, boneless chicken breast halves
1 teaspoon olive oil
handful of mung bean sprouts
1/4 cup fresh chives finely chopped
2 cups mixed salad greens, washed and patted dry
2 cups shredded cabbage
1/2 cup lime-tamari sauce (made from equal quantities of lime and tamari)
Fresh chives, for garnish (optional)


Combine the tamari, lime juice, garlic, and lemongrass in a glass or ceramic bowl. Mix well. Add the chicken breast halves and turn a few times to coat all sides. Cover and refrigerate for 30–40 minutes, turning the chicken once.

Preheat the oven to 350 degrees F. Grease a nonstick oven-proof pan with olive oil and heat over medium high heat. Remove the chicken from the marinade; discard the marinade. Place the chicken in the pan and sear for 2 minutes on each side. Transfer the chicken to the oven and bake for 12 to 15 minutes, or until the meat is cooked through and no longer pink and its juices run clear. Remove from the oven; set aside to cool.

Place equal portions of the mixed greens and shredded cabbage on large, chilled salad plates. Cut each chicken breast on the bias and fan it over the salad. Drizzle 2 tablespoons of lime-tamari sauce over each chicken breast and garnish each plate with chives, if desired. Sprinkle with sesame seeds. Serve.


Pad Thai  


250g dried flat rice noodles

3 tablespoons fish sauce

1 lime, juiced

1 teaspoon white sugar

2 tablespoons Gluten free oyster sauce (or Tamari)

1 tablespoons chilli paste, divided

65ml chicken stock

65ml olive oil

2 cloves garlic, chopped

250g medium sized prawns- peeled and deveined

250g skinless, boneless chicken breast halves – cut into 1 inch cubes

2 eggs, beaten

3 good sized handfuls mung bean sprouts

6 spring onions, chopped into 1 inch pieces

2 tablespoons chopped unsalted dry-roasted peanuts

A few springs chopped fresh coriander

1 lime, cut into wedges

2 cups bean sprouts


Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.

In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 1-2 teaspoons of the chilli paste and chicken stock. Set aside.

Heat a wok or large frypan over high heat and add oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add the prawns and chicken; cook, stirring constantly until the prawns are opaque and chicken is cooked through, 5 to 7 minutes.

Move everything in the wok out to the sides and pour the eggs in the centre. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring everything constantly until the noodles are tender. Add a bit more water if needed to finish cooking the noodles.

Stir in the bean sprouts and spring onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.

Serve garnished with fresh coriander and remaining bean sprouts and lime wedges on the side.


Thai Tom Yum Soup


3 cups gluten free chicken stock

1 tablespoon gluten free Tom yum paste

1/2 clove garlic, finely chopped

3 stalks lemon grass, inner part, chopped

2 kaffir lime leaves

2 skinless, boneless chicken breast fillets – cut into thin strips

1 tablespoon fish sauce

1 tablespoon fresh lime juice

1 teaspoon chopped fresh green chilli

1 bunch fresh coriander, chopped

1 sprig fresh basil, chopped


In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until cooked through.

Add the fish sauce, lime juice, and green chilli. Continue cooking until well blended. Remove from heat, and serve hot with the coriander and basil sprinkled on top.



Barbecued eggplant with Thai basil tofu


5 Asian eggplants or 1 large

3 fresh green chillies

4 cloves garlic, peeled

1 tablespoon chopped fresh coriander

1 small onion, quartered

3 teaspoons palm sugar

2 tablespoons lime juice

1 tablespoon olive oil

250g firm tofu, diced

Handful chopped fresh Thai basil


Cook the eggplant(s) on a hot BBQ grate until charred and black on all sides, about 15 minutes. Remove from heat, and place on a rack to cool. Peel, slice diagonally, and set aside.

 In a food processor or blender, combine the chillies, garlic, coriander, onion, sugar and lime juice. Process until smooth.

 Heat oil in a large frying pan over high heat, and add the chilli mix. Reduce heat to medium, and cook for 1 minute. Gently stir in the tofu, half of the basil and the eggplant. Cook until heated through. Serve garnished with the remaining basil.

Note: You can roast the eggplant on a gas burner or in the oven if you’re not barbecuing.


Thai fish cakes


500gms boneless white fish)

1 egg

1 stick lemongrass (finely sliced)

125 ml coconut cream/milk

2 tabs fish sauce

2 tabs grated palm sugar

2 chopped red chillies

2 cloves garlic

150g finely chopped green beans

½ red capsicums finely chopped

1 bunch coriander chopped


Place first 8 ingredients in food processor and combine (don’t over process)

Remove blade, then add last 3 ingredients & stir by hand.

Shallow fry in olive oil, a teaspoon full for finger food or 1-2 tablespoons full for entrée or main size servings.

Turn when set and cook til golden. A few minutes each side for mini size, longer for larger size. (Beware… the palm sugar can cause them to burn easily!)

Serve with dipping sauce: Combine equal quantities of crushed peanuts or cashews, fish sauce, sweet chilli sauce and Tamari and garnish with coriander.


Char-grilled Beef Salad with Thai Dressing


2 spring onions, chopped

1 stalk lemon grass, cut into 2cm pieces

Handful chopped fresh coriander

Pinch chopped fresh mint leaves

1 cup lime juice

5 tablespoons fish sauce

1 tablespoon sweet chilli sauce

1/2 cup palm sugar

750g fillet steak

1 head iceberg lettuce – rinsed, dried and torn into bite-size pieces

1/2 cucumber, cut into matchsticks

1 punnet cherry tomatoes


In a large bowl, combine the spring onions, lemon grass, coriander, mint leaves, lime juice, fish sauce, chilli sauce and sugar and stir until the sugar is dissolved. Adjust the flavour, if desired, by adding more sugar and/or fish sauce. Set aside.

Cook the steak over high heat on a preheated barbecue for approximately 4-6 minutes on each side, until it is cooked medium. Do not overcook. Remove from heat and slice into thin strips. Add the meat and its juices to the sauce and refrigerate, covered, for at least 3 hours.

Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top and then add the meat and sauce. Top with the cherry tomatoes and garnish with fresh coriander leaves.


Chicken Larb


1 tablespoon peanut or sunflower oil

1 tablespoon grated fresh galangal root

1 stalk lemon grass, chopped

2 fresh red chillies, chopped

2 cloves garlic, chopped

500 g chicken mince

3 tablespoons fresh lime juice

1 tablespoon fish sauce

1 teaspoon palm sugar

1 medium red onion, thinly sliced

2 tablespoons shredded fresh mint

1 cup coriander leaves

1 small head cos or 1⁄2 small head iceberg lettuce, leaves separated


 Heat oil in a large non-stick frying pan over medium heat. Add galangal, lemon grass, chillies and garlic. Cook 1 minute, stirring. Add chicken and cook, stirring, 5 minutes or until chicken is cooked.

Remove from heat and allow to cool slightly. Combine lime juice, fish sauce and sugar; pour over chicken.

Add onion, mint and coriander, reserving a few leaves for garnish. Toss gently. Place salad in individual bowls, garnish with remaining coriander. Place portions of salad onto lettuce leaves to form parcels or cups for eating.


Chicken Satay


4 chicken breast fillets, each about 150 g


2 tablespoons lemon juice

1½ tablespoons tamari

1 tablespoon light palm sugar

1 garlic clove, crushed

2 cm piece fresh galangal, peeled and finely chopped

Satay Sauce:

100ml coconut milk

¼ cup peanut butter

½ teaspoon chilli powder

2 teaspoons tamari

1 tablespoon light palm sugar

Grated zest and juice of 1 lime

Serve with wedges of lime or lemon


Cut each chicken breast lengthwise into six strips. Blend together all the ingredients for the marinade in a shallow dish. Add the chicken, turn several times to coat, then cover and marinate in the refrigerator for 2 hours or overnight.

Soak 24 wooden skewers in plenty of cold water for at least 30 minutes. Alternatively, use metal skewers.

Preheat a grill to a moderate heat.

Put all the ingredients for the satay sauce, including the coconut milk in a blender or food processor and whizz together. Transfer to a small serving bowl.

Thread each strip of chicken onto a skewer concertina-style, then grill for 10 minutes, or until cooked through. (Alternatively, cook the skewers on a char-grill pan.) Serve the chicken skewers with the satay sauce. Serve with lime or lemon wedges to squeeze over.

Note: You can use smooth or crunchy peanut butter to make the sauce. Tofu could be marinated in place of the chicken – use firm tofu so it keeps its shape. Satay sauce also makes a delicious accompaniment to grilled vegetable kebabs.


Coriander cucumber salad


2 cucumbers

2 tablespoons fresh lime juice

1 teaspoon chilli powder

1/4 teaspoon salt

Small handful chopped fresh coriander


Peel cucumbers, slice lengthwise into quarters, and cut into small pieces; place in large bowl. Sprinkle with lime juice, chilli powder and salt; toss. Toss with coriander. Refrigerate until chilled.


Coriander-chilli Chicken Meatballs


1kg chicken mince

¼ cup gluten free breadcrumbs

4 spring onions, finely sliced

1 tablespoon ground coriander

Handful fresh coriander

4 tablespoons sweet chilli sauce

2 tablespoons fresh lemon juice

Oil for frying


In a large bowl, mix together the chicken and breadcrumbs. Season with spring onion, ground coriander, fresh coriander and chilli sauce and lemon juice; mix well.

Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.

Heat oil in a large frying pan over medium heat. Pan Fry the chicken balls in batches until well browned all over.


Green Curry Tofu


1½ cups water

1 cup uncooked basmati rice, rinsed and drained

3 tablespoons sesame oil

440g firm tofu drained and cubed

1/4 teaspoon salt

300ml coconut milk

2 tablespoons green curry paste


Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork or cook in a rice cooker.

Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.

In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice. Serve with green beans.


 Nam pla prik


3 small chillies or 1 large

2 tablespoons fish sauce

1 lime, juiced


Mix all the ingredients together in a jar. Shake and let sit in the fridge for a week – if possible.


Thai banana salsa with prawns


2 bananas, peeled and thinly sliced

2 cucumbers – peeled, seeded, and diced

Handful fresh mint leaves

Handful fresh coriander leaves

1 fresh red chilli, thinly sliced

1 large lime. juiced

1 tablespoon fish sauce

1 tablespoon palm sugar

750g prawns, peeled and deveined


In a large bowl, mix bananas, cucumbers, mint, coriander and red chilli to make salsa.

In a small bowl, blend lime juice, fish sauce and sugar until sugar has dissolved. Thoroughly mix into the salsa.

Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa


 Thai BBQ chicken pieces


1/2 cup (125ml) coconut milk

2 tablespoons fish sauce

2 tablespoons minced garlic

2 tablespoons chopped coriander

1 teaspoon ground turmeric

1 teaspoon curry powder

1/2 teaspoon white pepper

750g chicken pieces

6 tablespoons (120ml) lemon juice

4 tablespoons water

4 tablespoons palm sugar

1 teaspoon minced garlic

1/2 teaspoon minced bird’s eye chilli or 1 large chilli


In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, coriander, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.

To make the sauce, in a saucepan, combine the lemon juice, water, palm sugar, 1 teaspoon minced garlic, chilli and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.

Preheat the BBQ. Discard marinade, and place chicken on the barby. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving.

Serve remaining sauce on the side for dipping.


Thai Chicken Dip


2 tablespoons oil

600g chicken mince

2 small red chillies (or to taste), chopped

2 cloves garlic, crushed

1/2 cup (140g) crunchy peanut butter

1/3 cup (90ml) lime juice

1cup (250ml) coconut cream

1½ tablespoons (30ml) fish sauce

1 tablespoon finely chopped Vietnamese mint


Heat oil in a large frypan on a medium heat. Add the mince and cook, stirring, till no longer pink and any lumps have been broken up. Add garlic, lime juice, fish sauce, peanut butter, chilli and coconut cream to the pan. Bring to boil, stirring, then reduce heat and simmer for 5 minutes. Stir in Vietnamese mint.

Serve warm or hot. Decorate with a couple of leaves of Vietnamese mint and serve with pappadums or prawn crackers.


Thai chicken wings


2.5kg chicken wings

1 cup (250ml) Gluten free chicken stock

1/2 cup (110g) palm sugar

1/4 cup (65ml) fish sauce

4 cloves garlic, finely chopped or crushed

3 finely chopped jalapeno chillies

2 tablespoons cornflour

3 teaspoons paprika

1 tablespoon olive oil


Preheat oven to 200 degrees C.

Place chicken wings on a non-greased baking tray. Bake in the preheated oven for 45 minutes to 1 hour, turning once, until golden brown. Move to serving dish/platter.

In a medium frypan sauté the garlic and jalapenos in olive oil until soft. Add chicken stock, fish sauce, paprika and sugar. Add cornflour and let thicken. Stir all together and pour over crispy chicken wings. Enjoy!


Thai Green Curry with Chicken & Eggplant


Green Curry Paste

2 stalks lemon grass cut into 1-cm pieces

1 tablespoon sliced galangal

1 teaspoon cumin

1/2 cup chopped fresh coriander root

8 garlic cloves

10 green Thai chillies

10 green jalapenos

1 teaspoon shrimp paste

1 tablespoon chopped shallot

1/4 teaspoon minced kaffir lime rind/ lime rind

Remaining ingredients

2 cups (500 ml) coconut milk

500g boned chicken breast, sliced in pieces

1/4 cup (60 ml) fish sauce

3 tablespoons palm sugar

1 cup eggplant sliced/cubed

1/2 cup (125 ml) coconut cream

6 fresh kaffir lime leaves. Fresh/dried (optional)

1/4 cup sweet basil leaves

Red jalapeno for garnish


Place all the green curry paste ingredients in an electric blender and process until the mixture is smooth, or pound in a pestle and mortar.

Stir the coconut milk in a large pan ( slow fire ) for 20 minutes. Add green curry paste into the saucepan.

Heat to boiling, add the chicken, fish sauce and sugar. Cook for 10 minutes and reduce to slow boil. Add the eggplant and simmer for 4 minutes. Add the coconut cream and stir to combine. Add the kaffir lime leaves and basil leaves. Remove the contents to a serving bowl, garnish with the red pepper and serve.


Thai Pork and Prawn Spring Rolls



250g pork fillet

250g medium raw prawns

250g grated carrot

12 round rice paper wrappers

1 bunch Thai basil, leaves removed

Good handful chopped fresh coriander

15 mint leaves, chopped

150g bean sprouts


1 cup Gluten free Hoisin sauce

1 tablespoon smooth peanut butter

1 tablespoon water

Chopped roasted peanuts


To make rolls: Bring a medium stockpot of lightly salted water to the boil. Add pork, reduce heat and simmer for about 10 minutes, to an internal temperature of 70 degrees C. Allow pork to cool, then slice into thin strips.

Bring another stockpot of lightly salted water to the boil. Cook prawns 2 to 3 minutes, or until opaque. Drain, allow to cool slightly and pat dry with paper towels. Peel, devein and slice in half.

Fill a medium bowl with warm water. Dip each rice paper wrapper in water for about 30 seconds until soft and flexible. Place wrapper on a flat surface, and put 2 basil leaves in the centre, side by side, about 5cm from edge of wrapper. Place 4 to 5 prawns halves on the basil, followed by a small amount of pork, then a small amount of grated carrot. Sprinkle with coriander, mint, and top with bean sprouts. Starting at one end, roll the wrapper over once, fold both sides in towards centre, and continue rolling as tightly as possible without tearing. The result should be a roll about 3 or 4cm thick. Serve rolls with Hoisin-peanut sauce for dipping.

To make sauce: Warm Hoisin sauce, peanut butter and water in a saucepan over medium high heat. Bring to the boil, then immediately remove from heat. Pour sauce into a serving bowl and garnish with chopped peanuts. If you have trouble finding gluten free Hoisin sauce you can use ½ cup tamari ½ cup water and a teaspoon of fish sauce.


 Thai Pumpkin Soup


2 tablespoon olive oil

1 clove garlic, chopped

4 brown shallots, chopped

2 small fresh red Thai chilli, chopped

1 tablespoon chopped lemongrass

2 1/2 cups Gluten free chicken stock

1 1/2 cups coconut milk

4 cups peeled and diced pumpkin

1 cup fresh baby basil leaves


Heat oil in a medium saucepan over medium heat. Cook garlic, shallots, chilli and lemongrass for 5 minutes or until onion softens. Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook, covered, for 15 minutes or until pumpkin softens.

Blend the soup in a blender or food processor, in batches, until smooth. Reheat in saucepan. Serve sprinkled with basil leaves.