Thai Recipes with Coconut, Lime and Chilli
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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

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1-20 of 20 recipes

Thai Pla Rad Prik with all crispy sea bass, sweet-acid chilli garlic sauce and coriander
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, pork chop, tomatoes, celery, chilli and coriander
37 min Thai

Yum Woon Sen

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

Thai Death Mun Pla Fish chicks with red curry paste, beans, mackerel lime and cucumber chilli dip
50 min Thai

Tod mun pla

Tod Mun Pla are Thai fish chicks with red curry paste, long beans, mackerel limette leaves and basil, served with cucumber chilli dip.

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

Gai Pad Med Mamuang

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

Red Thai curry with chicken, hokkaidor, coconut milk, mackerel limette leaves and Thai basilica
50 min Thai

Red Thai curry with chicken

Red Thai curry with chicken combines delicate chicken thigh meat, coconut milk, hokkaidokurbis, red curry paste, mackerel lime and Thai basil.

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

Larb Gai

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

North Thailand Khao Soi Gai with chicken club, creamy curry broth, soft and crispy egg noodles
1 hr 40 min Thai

Khao Soi Gai

Khao Soi Gai is a curry noodle soup in northern Thailand with tenderly stewed chicken, coconut milk, egg noodles and crispy noodle topping.

Sharp Thai pad Kee Mao with wide rice noodles, chicken, Gai Lan, chilli and holy basil
40 min Thai

Pad Kee Mao

Pad Kee Mao are sharp Thai Drunks Noodles with wide rice noodles, chicken, Gai Lan, chilli, garlic and fragrant holy basil.

Thai Pad See Ew with wide rice noodles, pork, egg, Gai Lan and chilli vinegar
40 min Thai

Pad see ew

Pad See Ew combines wide rice noodles, delicate pork, egg and crisp Gai Lan with a dark shiny, sweet-salt soy sauce.

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

Khao Pad Gai

Khao Pad Gai is Thai fried rice with juicy 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 consists of marinated chicken skewers, which are grilled or fried in the pan. A creamy sauce of peanuts, coconut milk, curry and lime is added.

Panang Curry with creamy coconut sauce, coffee lime leaves, chilli and Thai basil
40 min Thai

Panang Curry

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

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

Pad Kra Pao

Pad Kra Pao is a fast Thai food with minced meat, lots of garlic, chilli, fish sauce, oyster sauce and Thai basilica. Classically, rice and a fried egg fit.

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 tasted longer than many other curries.

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

Green Thai Curry

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

Mango Sticky Rice with coconut glue, mature mango and coconut sauce
50 min Thai

Mango Sticky Rice

Mango Sticky Rice is a Thai dessert made of steamed klebreis, sweetened coconut milk, mature mango and slightly salty coconut sauce. The rice must first soak.

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 slightly on the mortar.

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

Tom Yum Soup

Tom Yum soup is spicy and clear: shrimps, mushrooms, lemon grass, galangal, makrut lime leaves, chilli, lime and fish sauce give her the typical Thai taste.

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, galangal, lemongrass, makrut lime leaves, mushrooms, lime and fish sauce.

Pad Thai with rice noodles, shrimp, egg, soy 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, soy sprouts, lime and peanuts. The balance of sour, salty, sweet and nutty is decisive.

Guide

Thai recipes with sweet-sour-sharp balance

Thai cuisine lives on the interplay of heat, acidity, sweetness, salt and fresh herbs. Curry, soup, salad or pasta dishes therefore need a conscious taste in several small steps.

Coconut milk, fish sauce, lime, chilli, coriander, Thai basil and peanuts have a lot of power. Herbs, lime juice and crisp toppings should be added late so that the dish does not tip.

So the taste remains clear

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

Thai recipes taste lively, aromatic and not just spicy.

Tasting Thai curries, soups and salads

Curry paste is roasted briefly in the solid part of the coconut milk or in some oil. After that, coconut milk, vegetables and the respective protein source are added. Fish sauce delivers salt and umami; a vegetarian alternative from soy sauce changes the aroma, but works with lime and some additional depth.

Lime juice is not allowed to cook for long, because its fresh aroma is lost. This also applies to coriander and Thai basil. Rice noodle dishes Dressing and herbs are therefore only added shortly before the meal.

Check the four directions individually

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

When every direction is discernible, the dish seems alive and not one side sharp or sweet.

FAQ

Frequently asked questions about Thai Recipes recipes

Add more unspiced coconut milk or the rest of the curry base and serve rice. Lime, salt and sugar should then be re-examined because additional liquid changes the entire balance.

A vegetarian soy or mushroom sauce can deliver salt and umami, but tastes different. Limes, some sugar and, depending on the recipe, algae or mushrooms help to build more depth.

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