50 pictures that will make you want to hop on the next plane to Ireland, because sometimes you just don’t need words.
50 pictures that will make you want to hop on the next plane to Ireland, because sometimes you just don’t need words.
I’m obsessed with pretty much any meatball on this planet. If I go to any sort of ordeal where there is appetizers involved, I expect to see some meatballs! I am also very in love with Thai food, so these Thai chicken meatballs are the perfect combo!
These Thai chicken meatballs are easy to make and also pretty darn healthy (on my standards). These meatballs are sweet, savory, tart, and just life changing. Just make them, you will understand.
Alright, enough ranting. Lets talk about the sauce. You may be able to find most of the ingredients at your local grocery store, but also may have to pop into an Asian market. For the sauces you will need fish sauce, mushroom soy sauce (thin soy sauce), and tamarind concentrate.
There are so many different brands you can get of fish sauce and really any brand will do the trick. If you can’t find fish sauce here is a link to my favorite brand on Amazon, fish sauce: Amazon
You will also need mushroom soy sauce or any thin soy sauce, here it is on Amazon: Amazon
The most important ingredient in these Thai chicken meatballs is the tamarind concentrate, you will probably only find it at an Asian market. If you are feeling lazy here it is on Amazon: Amazon
Last but not least I used palm sugar for this recipe, you can however sub this for regular sugar. If you want a more authentic Thai taste here is the palm sugar on Amazon: Amazon
This palm sugar will not go to waste, it can be used in place of regular sugar in all my Thai recipes. It’s awesome.
Ok, let’s get started!
Finally chop the cilantro, mince the garlic, thinly cut the peppers in rounds, thinly slice the shallot, and mince the soft white part of the lemongrass (if you aren’t able to find the lemongrass paste).
Next, to make the sauce combine 1/2 cup of tamarind, 2 tbsp. lemongrass paste, 2 tbsp. thin soy sauce, 2 tbsp. fish sauce, 1 tbsp. palm sugar. Stir well and set aside.
Now time for the meatballs!
To a large bowl, add the ground chicken, 1/2 cup panko bread crumbs, 3 cloves garlic, 1/2 cup cilantro, 1 tbsp. fish sauce, 1 tbsp. thin soy sauce, and 1 egg.
To make it easier to form the meatballs, cool the mixture off in the fridge for about 15 to 30 minutes. Remove from the fridge them form the meatballs.
Heat a large pan on medium high and add the oil. When the oil is hot, add the meatballs. Cook without flipping for 3 to 5 minutes, flip and cook another 3 to 5 minutes.
Then, add the shallots and peppers and fry until semi soft for about 3 minutes. Reduce the heat to medium, then add the sauce and cook for about 2 minutes stirring occasionally.
Serve as an appetizer or over jasmine rice and garnish with fresh cilantro and cucumbers!
Oh my goodness, it has been way too long since I have shared a recipe with you guys! So sorry, but what better way to make a come back than to share a curry recipe? We all know by now I am a bit obsessed with curry and Thai red curry is one of my top favorites!
One of the things I like so much about Thai red curry is the simplicity. This dish only takes a few ingredients and just a few minutes to whip up. Red curry isn’t jam packed with a bunch of different veggies (you can add them if you insist) and ingredients. The main focus is on the curry itself.
I hate going to a Thai restaurant here in America and ordering my curry and its bombarded with bell peppers and random veggies that distract from the simple taste of my curry dish! Enough ranting and raving. Let’s talk about our ingredients.
The sauces you will need to make Thai red curry are fish sauce, mushroom soy sauce, coconut milk, and red curry paste. I’m pretty sure you guys should have all this on hand by now, if not, here are some Amazon links to get you started.
This is one my favorite brands of fish sauce, it is so flavorful without being overly fishy. Fish sauce: Amazon
Mushroom soy sauce is not your average soy sauce you see at the grocery store, it doesn’t even taste similar. Look for a Thai brand that says thin soy sauce if you can’t find this. Mushroom soy sauce: Amazon
This is my all time favorite brand of coconut milk! Coconut milk can really make or break a curry so please try and buy a quality coconut milk. Coconut milk: Amazon For an Amazon price this really is a pretty good deal!
Last but not least, Red curry paste! Both brands in the picture above are good choices, but this brand is my favorite. Red curry paste: Amazon
Now that we have our sauces squared away, time for the veggies!
Red jalapeno peppers, Thai basil, and lime, so simple! And technically you can veto the lime, I just can’t resist adding lime to my curries. Alright, start with tearing the basil leaves off the stems, deseed and thinly slice the peppers, and quarter the limes. Thinly slice the pork or chicken.
The prep work is now done! It doesn’t get much easier than that folks!
Now, grab your wok and add oil and the red curry paste and heat on high, fry until fragrant (about 1 minute).
Dump in the 2 cans of coconut milk and 1 cup of water and mix in with the curry paste thoroughly. When the coconut milk is hot (not quite boiling), add the meat. Don’t let the curry boil, you can turn the heat down to medium if it seems to be wanting to boil.
Cook stirring occasionally for about 2 minutes, then add the peppers, basil, fish sauce, mushroom soy sauce, and sugar. Stir well and cook until everything is cooked through, about 5 minutes. Let simmer as long as you like.
Serve over jasmine rice and garnish with lime. ENJOY!!!
Yum Woon Sen is one of my favorite Thai salads ever! It’s mostly my favorite since it involves noodles and not actual lettuce. But, it is still light and fresh so you won’t have to feel too guilty for wanting to eat the entire recipe.
This glass noodle salad is served cold, which makes it super refreshing on a hot day! It only has a few ingredients, and unlike a lot of Thai recipes you should be able to find all the ingredients at your local grocery store. It was about time I gave you a simple recipe right? You’re welcome.
Before we get started I have to admit I forgot to add the shallots! I didn’t notice until after I made the whole dish and took all the pictures, ugh. Don’t make the same mistake I did, those little suckers make the dish!
Alright, moving on. Go round up all your ingredients and get started on the prep work.
Every time I make a Thai meal snap chatting the ingredients is a must, they are just too pretty not to snap a picture!
Alright, first we will start with our glass noodles. Bring a large pot of water to a roaring boil (Not fond of the word roaring, but needed to use it), in a separate boil put the glass noodles in, once the water is boiling, add the water to the glass noodles. Make sure the noodles are completely covered with the water. Time the noodles for about 10- 12 minutes, or until the noodles are cooked to your liking. Strain the noodles and rinse with cold water, set aside. Try not to overcook them, or they become quite gummy.
You can also follow the instructions on the package to cook the noodles. If you get them from an Asian market usually the instructions are less then clear that’s why I bothered you with the cooking instructions.
When you are on the search for these noodles look for something that says either glass noodles or bean thread noodles. If you are having troubles locating them, here is a link to buy them on Amazon: Amazon
Also I get a very small portion if you buy them through my link, so thank you in advance!
Ok, the noodles are done so its veggie time. Finely chop the cilantro, cut the grape tomatoes into quarters, thinly slice the shallot, juice the limes, and deseed the birds eye chilies and thinly slice them.
Next, brown the pork and season to taste with pork seasoning. When the pork is fully cooked set it on a paper towel lined plate to make sure and get rid of all the grease. If you don’t have pork seasoning at home salt will do just fine. Here is a link to the pork seasoning, because let’s face it, everyone needs to own this stuff. Pork seasoning: Amazon
Set the cooked pork aside. Mix the sugar, lime juice, and fish sauce in a small bowl. In a large bowl add all the ingredients but the sauce and mix thoroughly. Lastly, add the sauce and combine. Let the Yum Woon Sen cool in the fridge for about 15 minutes. If you can’t wait for it to cool, just eat it.
You can serve Yum Woon Sen as a side salad or just plain have it as a main course! Regardless it steals the show.
Two of my favorite things in this world are eggs and Thai food, so imagine my excitement when they are combined! Kai Yat Sai is a Thai stuffed omelet full of some of the greatest ingredients known to mankind. I know that sounds a little bit dramatic, but try this recipe and I’m sure you will agree.
OMG look at this glorious food!
For some reason I haven’t been able to find Kai Yat Sai served at hardly any Thai restaurants here in America! Fortunately, if I’m feeling a bit motivated I can whip this bad boy up. This dish requires quite a bit of prep work, but once that’s done it’s a piece of cake to whip up.
First, we need to go over some of the ingredients that you may have trouble tracking down. You will need fish sauce (don’t let the name scare you, this stuff is gold). Check the Asian aisle at your local grocery store and you should be able to find fish sauce. If you are having trouble and don’t have access to an Asian market here is a link on Amazon to buy one of my favorite brands. Fish sauce: Amazon
You will also need mushroom soy sauce (thin soy sauce) and oyster sauce. You can easily find these at an Asian market, but here are the Amazon links. Mushroom soy sauce: Amazon and for the Oyster sauce: Amazon
Don’t be afraid to buy these sauces, they are used in a lot of different Thai dishes.
Ok guys, let’s get prepping! First, in a medium bowl add 1 tbsp. of fish sauce and 8 eggs. Mix the eggs until well combined, then set aside.
Dice the green beans into small pieces, finely chop the cilantro, cut the grape tomatoes into quarters, mince the shallots and garlic, and chop the green onions into tiny pieces.
Time to grab your wok!
Add 2 tbsp. of oil, the garlic, and shallots to your wok and heat on high. Stir frequently and fry for about 30 seconds to a minute until fragrant (be careful not to burn them!). Add the pork and fry until the pork is about halfway cooked through then add the green beans. Cook for about 5 minutes, stirring frequently.
Add the cilantro, tomatoes, green onion, sugar, tomato paste, fish sauce, soy sauce, and oyster sauce. Reduce the heat to medium high and fry until all the ingredients are cooked through and soft (about 5 minutes).
Pour a thin layer of egg into a separate pan and make an omelet! The egg mixture should make about 6 thin omelets. Stuff the omelet with the pork mixture and serve everything over jasmine rice! ENJOY!!
Tom Yum soup is one of my favorite Thai soups! Tom Yum is hot, tangy, sour, and spicy. This soup is perfect for a cold fall day or lets be honest, it tastes just as good during a hot summer day!
You are going to want more than just one bowl of Tom Yum, which is perfectly acceptable. This soup is super low in fat so you don’t have to feel so guilty about a little over eating. Your welcome.
So, before I tell you how to make this life changing Tom Yum Gai, we need to go over a few ingredients you need to get your hands on.
You may have to stop by an Asian market to pick up some of these ingredients. If you don’t have access to one, you can buy them all on Amazon. Here are the links to buy these on Amazon. Fish sauce: Amazon Check your local grocery store before you splurge on Amazon, I have seen fish sauce at most of my regular grocery stores.
Thin soy sauce: Amazon You can substitute this for mushroom soy sauce like the one in the Amazon link. However, do not substitute for a regular dark soy sauce, the taste will not be the same.
Roasted chili paste: Amazon There are so many brands of Chili paste, just make sure the bottle says something along the lines of roasted chili paste.
Now that we have the sauces squared away, lets move on to the prep work!
First cut the chicken into bite sized pieces and set aside. Chop the cilantro, cut the galangal root into thin rounds, cut the cherry tomatoes into thirds, pound the lemongrass and cut it into 1 inch pieces, thinly slice the shallots, and cut the chili peppers in half (lengthwise).
Once the prep work is done, this Tom Yum soup is super fast and simple to prepare! First, dump the chicken broth into a large pot. Add the lime leaves, hot chili peppers, lemongrass, and galangal root. Boil on high for about 10 minutes. Add 2 cups of water and return to a boil. Once boiling, add the chicken, shallots, and mushrooms. Reduce the heat to medium, be stirring occasionally. Add the fish sauce, thin soy sauce, chili paste, sugar, and the juice from the limes. Stir well, and cook for an additional 2 minutes, then add the cilantro and grape tomatoes.
Keep on low for as long as you want to be eating! Serve over jasmine rice or eat it plain!
Get ready for your mouth to explode with so many flavors!
A reminder if you haven’t eaten Tom Yum before, you will not die from eating the lime leaves, lemongrass, and galangal root. But, do yourself a favor and don’t. You will save yourself a lot of chewing time.
If you have never heard of Prik King your life is honestly lacking a bit. Make this easy recipe and be prepared to die a little bit from the tastiness! This is a super simple Thai recipe that hardly takes any time to whip up and only requires a few ingredients.
If you are a fan of curry, you need to try Prik King. If you are not a fan of curry, you need to try Prik King. Got it? Ok, thanks.
So, all you need for this recipe is chicken, garlic, green beans, lime leaves, and Prik King curry paste. That is only 5 ingredients! Plus the garlic barely even counts, because who doesn’t have garlic on hand already? Lime leaves can be kind of tricky to find. I have only been able to find them at an Asian market. If you find them, stock up on them and freeze them (they freeze super well)!
The 2 sauces you will need to make Prik King are mushroom soy sauce and fish sauce. If you can’t find these sauces and don’t have access to an Asian market, you can get them on Amazon. Here are the links to buy them! Mushroom soy sauce: Amazon Try not to sub this for regular soy sauce, it completely changes the taste of the dish.
Fish sauce: Amazon Any brand of fish sauce will do, this is just one of my favorites.
Here is a link to buy the Prik King curry paste if you don’t have acess to an Asian market. Prik King paste:Amazon
Here we go. First get all the prepping out of the way so the dish will be a breeze to whip up. Chop the beans in 1 inch pieces, mince the garlic (use only fresh garlic), and thinly slice the lime leaves. Grab a paper towel and dab all the chicken juice off, then cut the chicken into bite sized pieces.
Add oil and garlic to your wok and turn on high heat. Fry the garlic until fragrant being careful not to burn it. Reduce the heat to medium and add the Prik King curry paste. Fry the curry paste until fragrant, for about 1 minute.
Add the chicken and turn the heat back on high. Fry the chicken until about halfway cooked through (you may need to add some extra oil if the chicken seems too dry), then add the beans and lime leaf. Stir frequently.
Cook for about 2-3 minutes, then add the fish sauce, mushroom soy sauce, and the sugar. Fry until the chicken is cooked through and the beans are semi-soft, about 5 minutes.
Serve over jasmine rice and enjoy!!
There is just something about this dish! The curry paste is directly fried right onto the chicken so it absorbs insane amounts of flavor! One more picture for good measure.
Thai garlic pork may possibly be the easiest meal you will ever make. The two ingredients you will need are garlic and pork. I bet you couldn’t have guessed that. If you don’t have pork on hand, or don’t like pork (not sure how that’s possible) you can definitely sub the pork for chicken.
Somehow this Thai garlic pork is one of the most flavorful Thai dishes out there and you need next to no ingredients! Sometimes I think we all need a meal that takes hardly any time to whip together after a long work day. So you can add this to your lazy after work recipes.
For the sauce, you guys will need oyster sauce, fish sauce, and thin soy sauce. I think by now most of you have these on hand, yay! So this Thai garlic pork should be a breeze for you. You can easily find all these sauces at an Asian market and possibly even at your local grocery store. If you struggle finding them, get them on Amazon! Here are links to purchase all of them.
Oyster sauce: Amazon You do not have to get this exact brand. Just make sure it says oyster sauce on the bottle.
Fish sauce: Amazon Any brand of fish sauce will do just fine, this brand just happens to be my favorite.
Thin soy sauce: Amazon This is the brand I used, but if you have mushroom soy sauce on hand use that.
Lets get started! First peel your garlic, cut the cloves into quarters, and smash the daylights out of it. I put the garlic in a ziplock and used a meat tenderizer to smash it. Next, cut the pork into thin bite sized pieces.
That was it for the prep work, crazy easy right??? Oh a side note, only use fresh garlic or this dish will not taste the same! Ok, now that we have that straightened out lets continue.
Alright, grab your wok and heat the oil and garlic on high. Fry the garlic until fragrant and slightly golden. Be careful not to burn it, it cooks fast on such high heat! Add the pork and cook stirring occasionally until the pork is fully cooked through. This takes about 5 minutes. If the pork seems too dry add about a tbsp. of water.
When the pork is fully cooked add the oyster sauce, fish sauce, thin soy sauce, black pepper, white pepper, and sugar. Thoroughly mix the pork and sauces together and cook for about 1 to 2 minutes. That’s it folks!
Serve over jasmine rice and garnish with cucumbers or cilantro sprigs. I topped mine with a fried egg, because honestly I have an addiction to adding fried eggs to dishes. Try it, you won’t regret it!
If that picture did not convince you to make this easy dish, then maybe this one will.
This was actually my first time making Massaman curry. Let me tell you, it was a hit. Massaman curry is kind of a cross between yellow and red curry which are my two favorites. So how can you go wrong?
Massaman curry is very easy to make and only requires a few ingredients. However, Massaman curry does take a little longer to cook, but don’t let that stop you from making this deliciousness!
I am hoping you guys already have some of the main ingredients on hand, but if not Amazon will come to the rescue.
I think by now most of my readers have the mushroom soy sauce and fish sauce but if not, here are the links on Amazon.
Mushroom soy sauce: Amazon This soy sauce is going to make you question every other brand you have tried! It is the best!
Fish sauce: Amazon This is my all time favorite brand of fish sauce. It is so flavorful without being overly fishy.
Tamarind paste: Amazon This Tamarind concentrate is amazing. I use it to make a Thai dipping sauce and it can also be used to make a Tamarind drink. I haven’t tried that out yet, but the nice little Thai lady at the Asian market insisted I try it.
Coconut milk: Amazon This coconut milk is my favorite brand. A bad watery coconut milk can easily ruin a perfectly good curry!
This is the most important part of the dish so don’t substitute it for another kind of curry. Here is the link on Amazon. Massaman curry paste: Amazon This is my go to brand for any kind of curry paste!
If you guys buy anything through my links on Amazon, I do get a small portion. So thanks for helping me out!
Let’s start prepping our meal! Massaman curry only has a few ingredients so the prep work is short and sweet. Yay!
Thinly slice the yellow onion, peel and cube the potatoes into large bite sized pieces, and cut the beef into bite sized pieces. That was simple enough right?
Heat a large pot on high and add the Massaman curry paste and oil. Fry the paste until fragrant, then add 1 can of coconut milk. Stir until the paste is thoroughly mixed in, then reduce the heat to medium.
Add the beef and cook stirring occasionally for about 35 to 40 minutes. Add 1/2 cup of water and the other can of coconut milk and cook an additional 5 minutes stirring occasionally.
Add the potatoes, onions, peanuts, fish sauce, and mushroom soy sauce. Cook until the potatoes are soft, about 10 to 15 minutes. Last, add the sugar and tamarind paste. Feel free to add as much or little of the sugar and tamarind paste, depending on how you like it.
Serve the Massaman curry over jasmine rice of course and enjoy!
This recipe does make a rather large amount so don’t be alarmed. This curry is amazing left over! I actually prefer it that way. It sits over night and absorbs all those amazing flavors and somehow gets better and better!
It’s currently 8 a.m. as I type this and it’s making me hungry! Have you tried eating curry for breakfast? It is life changing!
I may or may not have an addiction to Thai sweet chili sauce. If you have tried it, I’m sure you understand my addiction. Almost every single time I go to an Asian market I try a new brand of sweet chili sauce. I have about 6 different kinds of it in my fridge right now. Yes I know, I have an issue.
After trying billions of brands I came to realize the Thai sweet chili sauce that has my heart is the Mae Ploy brand. I have been able to find this at my local grocery store, but if you can’t, here is a link to buy it on Amazon. Thai sweet chili sauce: Amazon
This link to Amazon comes with 2 bottles of this magical stuff! We go through this sauce like water in my household. I always know when my husband thinks my dinner doesn’t have quite enough flavor; he hauls out of the kitchen with a massive bottle of sweet chili sauce and dumps it all over his meal.
To make this meal you will also need fish sauce and mushroom soy sauce. I am confident that all my readers should own these two sauces by now. If not, here they are on Amazon! Fish sauce: Amazon Any brand of fish sauce will do, this is just my personal favorite. Mushroom soy sauce: Amazon This is one of the best soy sauces ever made!
If you purchase one of these through my Amazon links I make a small portion. Thanks for helping me out!
This Thai sweet chili chicken is actually something I made up, so you wont be able to order this at a Thai restaurant. This dish is so easy and takes just around 15 minutes to whip up. I normally have all the ingredients to make it on hand already.
Lets start our prep work! First mince the garlic, thinly slice the shallots, quarter the lime, and chop the green onions (keeping some of the white bottoms). Take a paper towel and dab the excess juice off the chicken and cut the chicken into bite sized pieces. Take a medium bowl and toss the chicken in flour to lightly coat.
When making Thai food the process goes super fast because it is cooked on such a high heat, that’s why you need to have everything fully prepped.
In a small bowl combine the sweet chili sauce, fish sauce, mushroom soy sauce, and lime juice and set aside.
Can you believe that’s all the prep work? So simple. Now we start to cook! Go get your wok and let’s get started.
Add the minced garlic and oil to the wok and turn it on high. Fry the garlic until fragrant (making sure not to burn it), then add the chicken. Cook stirring occasionally until the chicken is almost completely cooked through. If the chicken seems to dry add more oil.
Next, add the shallots and fry for an additional minute, stirring frequently. Add 1/4 cup of water and the sauce mixture, be stirring constantly. Cook until the chicken is fully cooked and the shallots are soft for about 3 minutes.
Serve over jasmine rice and top with green onions and additional lime wedges.
One more picture to make you hungry!