An amazingly quick and easy curry filled with plump shrimp and juicy bell pepper. The coconut sauce is ultra creamy, slightly spicy and can’t-stop-eating-delicious.
Thai coconut soup is one of my favorite soups to order out at Thai restaurants, and it happens to be vegan. With tofu + mushrooms
This tom kha soup (Thai coconut soup) is absolutely perfect. Rich and creamy yet tangy and salty, this Thai soup is filling but light and positively bursting with flavor. The very best recipe I've ever made or tried. Whole30, paleo, and vegan options offered.
This vegan Thai green curry has become one of my new favorite winter/spring dishes. It’s cozy, comforting, herbaceous, and has just the right flavors that make it perfect for this time of year.
Thai-style chicken meatballs in spicy coconut curry sauce. This one-pot dish is incredibly delicious. The meatballs are tender, juicy and herby with a garlicky note. Coated with a rich, spicy coconut curry sauce and topped with fresh cilantro and roasted cashew nuts.
A Northern-style Thai Coconut Soup made with red curry, coconut, and loaded with noodles for a savoury cant-stop-eating soup you won't be able to get enough of!
Thai Shrimp Curry Noodle Bowls! Homemade curry paste, creamy coconut milk and crisp veggies all over a bed of silky noodles, and ready in under 30 minutes.
Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!
Thai-style chicken meatballs in spicy coconut curry sauce. This one-pot dish is incredibly delicious. The meatballs are tender, juicy and herby with a garlicky note. Coated with a rich, spicy coconut curry sauce and topped with fresh cilantro and roasted cashew nuts.
This Thai coconut salmon curry is an easy and flavorful dinner that is ready in about 30 minutes. With a subtly sweet spice rub, creamy coconut curry sauce with just the right amount of spice.
This is a sweet and spicy Thai red curry with chicken and creamy coconut milk that offers traditional South East Asian flavors and all the comfort you need from a bowl of curry. And it only takes 15 minutes to make!
This creamy coconut lime sauce simply envelopes the chicken and makes for the tastiest easy dinner paired with steamed rice and some roasted broccoli!
This Thai banana in coconut milk recipe is easy to make and full of authentic flavors.
Ingredients Ingredients for a 12-cup yield (can easily be halved) 2 tablespoons Coconut Oil or preferred oil 2 Green Onions sliced (white and green part sep
I learned to make this chicken curry while working at Fork in Philadelphia many years ago, now. The chef, Thien Ngo, prepared it somewhat differently — he browned the meat first in one pot; browned a ton of vegetables (carrots, parsnips, onions) in another pan; additionally, he deep-fried potatoes; and he cooked everything stove top. I've converted this to a one-pan number, and in place of the carrots, parsnips, and potatoes, I stir in a heap of spinach at the end. A few notes: If your chicken thighs or drumsticks are particularly fatty, trim the excess fat. This will prevent your sauce from being too fatty in the end. Thai red curry paste. Maesri is the brand I buy at the Asian market. You can find it online, too. I use half a tin for this recipe (which is about 3 tablespoons), which makes it quite spicy but not outrageous. If you are sensitive to heat, start with a tablespoon and adjust the sauce with more at the end.
This Thai mango shake recipe makes a delicious mamuang pang with just 4 ingredients. Refreshing, sweet, and so good!
A Northern-style Thai Coconut Soup made with red curry, coconut, and loaded with noodles for a savoury cant-stop-eating soup you won't be able to get enough of!
I learned to make this chicken curry while working at Fork in Philadelphia many years ago, now. The chef, Thien Ngo, prepared it somewhat differently — he browned the meat first in one pot; browned a ton of vegetables (carrots, parsnips, onions) in another pan; additionally, he deep-fried potatoes; and he cooked everything stove top. I've converted this to a one-pan number, and in place of the carrots, parsnips, and potatoes, I stir in a heap of spinach at the end. A few notes: If your chicken thighs or drumsticks are particularly fatty, trim the excess fat. This will prevent your sauce from being too fatty in the end. Thai red curry paste. Maesri is the brand I buy at the Asian market. You can find it online, too. I use half a tin for this recipe (which is about 3 tablespoons), which makes it quite spicy but not outrageous. If you are sensitive to heat, start with a tablespoon and adjust the sauce with more at the end.
I employ a favorite time-saving grocery store trick in this recipe, to help get this beautiful, flavorful soup on the table faster. Most grocery stores offer pre-made popcorn chicken or chicken tenders that are of good quality, and by tossing them with a simple honey/soy mixture, we can infuse them with flavor and crisp them up in the oven, before topping our bowls of steaming Khao Soi Gai (Thai Coconut Curry Noodle Soup with Chicken). This is optional, and you can follow my NOTE below for a fresh-cooked chicken breast option or leave the meat out entirely.