Thai Recipes with Coconut, Lime and Chilli
Home / Cuisines / Thai Recipes
Fresh & Aromatic

Thai Recipes with Coconut, Lime and Chilli

Successful Thai cooking balances sweetness, acidity, salt and heat. Follow practical methods for curries, aromatic soups, fresh salads and fast noodle dishes without losing their characteristic flavours.

Recipes

Matching recipes

1-20 of 20 recipes

Thai Pla Rad Prik with whole crispy sea bass, sweet and sour chilli-garlic sauce and cilantro
1 hr Thai

Pla Rad Prik

Pla Rad Prik is a crispy fried whole fish with a shiny Thai sauce of chilli, garlic, tamarind, fish sauce and palm sugar.

Thai Yum Woon Sen glass noodle salad with shrimp, minced pork, tomatoes, celery, chilli and coriander
37 min Thai

Yum Woon Sen

Yum Woon Sen is a Thai glass noodle salad with shrimp, minced pork, tomatoes, celery, herbs and a spicy lime fish sauce dressing.

Thai Tod Mun Pla fish pie with red curry paste, beans, macaroon lime and cucumber chilli dip
50 min Thai

Tod mun pla

Tod Mun Pla are Thai fish cakes with red curry paste, long beans, macaroon lime leaves and basil, served with cucumber and chilli dip.

Thai Gai Pad Med Mamuang with crispy chicken, cashews, bell peppers, onions and dried chiles
40 min Thai

Gai Pad Med Mamuang

Gai Pad Med Mamuang is Thai cashew chicken with crispy fried meat, roasted nuts, bell peppers, onions and mild dried chilies.

Red Thai curry with chicken, hokkaido pumpkin, coconut milk, macaroon lime leaves and Thai basil
50 min Thai

Red Thai curry with chicken

Red Thai curry with chicken combines tender thigh meat, coconut milk, hokkaido pumpkin, red curry paste, macaroon lime and Thai basil.

Thai larb gai with chicken mince, shallots, mint, coriander, chilli, lime and roasted rice powder
35 min Thai

Larb Gai

Larb Gai is a northeast Thai chicken salad with lime, fish sauce, roasted rice powder, chilli, shallots, mint and fresh herbs.

Northern Thai Khao Soi Gai with chicken leg, creamy curry broth, soft and crispy egg noodles
1 hr 40 min Thai

Khao Soi Gai

Khao Soi Gai is a northern Thai curry noodle soup with tender braised chicken, coconut milk, egg noodles and crispy noodle topping.

Spicy Thai pad Kee Mao with broad rice noodles, chicken, gai lan, chilli and holy basil
40 min Thai

Pad Kee Mao

Pad Kee Mao are spicy Thai Drunken Noodles with broad rice noodles, chicken, gai lan, chilli, garlic and fragrant holy basil.

Thai Pad See Ew with broad rice noodles, pork, egg, gai lan and chilli vinegar
40 min Thai

Pad see ew

Pad See Ew combines broad rice noodles, tender pork, egg and crisp gai lan with a dark, shiny, sweet-salty soy sauce.

Thai Khao Pad Gai with fried jasmine rice, chicken, egg, spring onion, cucumber and lime
35 min Thai

Khao Pad Gai

Khao Pad Gai is Thai fried rice with succulent chicken, egg, spring onions and a balanced seasoning of fish and soy sauce.

Satay chicken skewers with peanut sauce, cucumber, lime and herbs
40 min Thai

Satay with peanut sauce

Satay with peanut sauce is made up of marinated chicken skewers grilled or pan-fried, with a creamy sauce made from peanuts, coconut milk, curry and lime.

Panang curry with creamy coconut sauce, kaffir lime leaves, chilli and Thai basil
40 min Thai

Panang Curry

Panang Curry is a thick, creamy Thai curry with panang paste, coconut milk, kaffir lime leaves, peanut flavour and meat or tofu. It is served in a more concentrated way than many other curries.

Pad Kra Pao with minced meat, Thai basil, chilli, rice and fried egg
22 min Thai

Kra Pao

Pad Kra Pao is a quick Thai wok dish with minced meat, lots of garlic, chilli, fish sauce, oyster sauce and Thai basil. Classic with rice and a fried egg.

Massaman curry with potatoes, chicken, peanuts and creamy coconut sauce
1 hr 5 min Thai

Massaman Curry

Massaman Curry is a mild spicy Thai curry with coconut milk, potatoes, onions, peanuts, tamarind and chicken or beef. It is braised longer than many other curries.

Green Thai curry with coconut milk, vegetables, chicken and Thai basil
45 min Thai

Green Thai curry

Green Thai curry combines green curry paste, coconut milk, chicken or tofu, vegetables, kaffir lime leaves and Thai basil. The curry paste is first roasted in coconut oil.

Mango Sticky Rice with coconut sticky rice, ripe mango and coconut sauce
50 min Thai

Mango Sticky Rice

Mango Sticky Rice is a Thai dessert made from steamed sticky rice, sweetened coconut milk, ripe mango and slightly salty coconut sauce. The rice must be soaked first.

Som Tam green papaya salad with tomatoes, beans, chilli, lime and peanuts
25 min Thai

Som Tam

Som Tam is a Thai green papaya salad with lime, fish sauce, palm sugar, chilli, garlic, green beans, tomatoes and peanuts. It is only lightly toasted in a mortar.

Tom Yum soup with shrimp, mushrooms, lemongrass, chilli and lime
33 min Thai

Tom Yum Soup

Tom Yum soup is sharp and sour and clear: shrimp, mushrooms, lemongrass, galangale, kaffir lime leaves, chilli, lime and fish sauce give it the typical Thai flavour.

Tom Kha Gai Coconut soup with chicken, mushrooms, galangal, chilli and coriander
35 min Thai

Tom Kha Gai

Tom Kha Gai is a mild, aromatic Thai soup with coconut milk, chicken, galangale, lemongrass, kaffir lime leaves, mushrooms, lime and fish sauce.

Pad Thai with rice noodles, shrimp, egg, bean sprouts, peanuts and lime
35 min Thai

Pad Thai

Pad Thai is a Thai rice noodle dish with tamarind, fish sauce, egg, tofu or shrimp, bean sprouts, lime and peanuts. The balance of sour, salty, sweet and nutty is crucial.

Guide

Thai recipes with sweet-sour-spicy balance

Thai cuisine thrives on the interplay of pungency, acidity, sweetness, salt and fresh herbs. Curry, soup, salad or noodle dishes therefore require a conscious flavour in several small steps.

Coconut milk, fish sauce, lime, chilli, coriander, Thai basil and peanuts have a lot of power. To keep the dish from turning upside down, herbs, lime juice and crunchy toppings should be added late.

So the taste remains clear

  • Toast paste: Heat the curry paste briefly in fat before adding the coconut milk.
  • Add lime near the end: Fresh acidity at the end is lighter.
  • Protect herbs: Do not cook the coriander and basil for long.

So Thai recipes taste lively, aromatic and not only hot.

Taste Thai curries, soups and salads correctly

Curry paste is briefly roasted in the solid part of the coconut milk or in a little oil, then coconut milk, vegetables and the respective protein source are added. Fish sauce provides salt and umami; a vegetarian alternative made from soy sauce changes the flavour but works with lime and some extra depth.

Lime juice must not cook for long because its fresh flavour is lost. This also applies to coriander and Thai basil. In salads and Rice noodle dishes dressing and herbs are therefore only added shortly before eating.

Check the four directions individually

  • Salty: Add fish or soy sauce by drops.
  • Sour: Finely dose the lime or tamarind at the end.
  • Sweet and spicy: Sugar and chilli should balance, not cover all other flavours.

When each direction is discernible, the dish is lively and not one-sided, sharp or sweet.

FAQ

Frequently asked questions about Thai Recipes recipes

Add more unseasoned coconut milk or the remaining curry base and serve with rice. Lime, salt and sugar should be retested afterwards, as additional liquid changes the entire balance.

A vegetarian soy or mushroom sauce can provide salt and umami, but tastes different. Lime, a little sugar and, depending on the recipe, algae or mushrooms help to build more depth.

Lime juice and delicate herbs are best added at the end. Long cooking takes away freshness and can make basil dark.