#thaispices

[butteredsims]

Indulge in the rich and comforting flavors of this Creamy Thai Carrot Sweet Potato Soup. The combination of carrots, sweet potatoes, and coconut milk brings a velvety texture with a hint of Thai spices. Perfect for a cozy evening meal.

Ingredients: 1 lb carrots, peeled and chopped. 1 lb sweet potatoes, peeled and diced. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 13.5 oz coconut milk. 4 cups vegetable broth. 2 tbsp Thai red curry paste. 1 tbsp ginger, grated. 2 tbsp olive oil. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, saut until softened. Stir in Thai red curry paste and grated ginger, cook for 2 minutes. Add carrots and sweet potatoes, season with salt and pepper. Pour in vegetable broth, bring to a boil, then reduce heat and simmer until vegetables are tender. Blend the soup until smooth using an immersion blender or transfer to a blender in batches. Return the soup to the pot, stir in coconut milk, and heat through. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 30 minutes

Trading For Beginners

[thedailyknight]

With these Thai Style Chicken Burgers, you can taste the bright flavors of Thailand in a burger. They taste great because they have ground chicken, Thai spices, and fresh toppings all in a burger bun.

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 2 cloves garlic, minced. 1 shallot, finely chopped. 2 tbsp fresh cilantro, chopped. 1 tbsp fish sauce. 1 tsp red curry paste. 1/2 tsp ginger, grated. 1/2 tsp lime zest. Salt and pepper to taste. 4 burger buns. Lettuce leaves. Sliced cucumber. Sliced red onion. Sriracha mayo sauce mayonnaise mixed with sriracha sauce.

Instructions: In a mixing bowl, combine ground chicken, breadcrumbs, minced garlic, chopped shallot, cilantro, fish sauce, red curry paste, grated ginger, lime zest, salt, and pepper. Mix the ingredients until well combined, and then divide the mixture into 4 equal portions, shaping them into burger patties. Heat a grill or skillet over medium-high heat and lightly oil it to prevent sticking. Cook the chicken burger patties for about 5-6 minutes per side or until they are cooked through and have a nice char. Toast the burger buns on the grill for a minute or until they're lightly browned. Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by a chicken patty, sliced cucumber, and red onion. Spread sriracha mayo sauce on the top bun before placing it on top. Serve your Thai Style Chicken Burgers hot, and enjoy!

Prep Time: 15 minutes

Cook Time: 12 minutes

Juan Zapata

[sourplumbz]

A tasty Thai-style curry chicken that is cooked slowly in a crockpot, making the chicken tender and fragrant with a coconut sauce that is mixed with Thai spices.

Ingredients: 2 lbs chicken breasts, cubed. 1 can coconut milk. 1 red bell pepper, sliced. 1 onion, sliced. 3 cloves garlic, minced. 2 tablespoons Thai red curry paste. 1 tablespoon brown sugar. 1 tablespoon fish sauce. 1 tablespoon soy sauce. 1 tablespoon lime juice. 1 teaspoon ground ginger. 1/2 teaspoon turmeric. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. Fresh cilantro leaves for garnish. Cooked rice for serving.

Instructions: Chicken, coconut milk, red bell pepper, onion, garlic, Thai red curry paste, brown sugar, fish sauce, soy sauce, lime juice, ground ginger, turmeric, and cayenne pepper should all be put in a crock pot. Add pepper and salt to taste. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Put it on top of cooked rice and top with fresh cilantro leaves. Have fun!

Prep Time: 15 minutes

Cook Time: 240 minutes

Louisburgh Athletics

[shark-stuff-nsfw]

This Thai pumpkin soup is so delicious! It's thick, creamy, and full of Thai flavors. This soup is both comforting and exotic because it has pumpkin, coconut milk, and Thai spices in it. Ideal for a cozy evening at home or to wow guests at a dinner party.

Ingredients: 1 small pumpkin, peeled and cubed. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, chopped. 1 can 14 oz coconut milk. 4 cups vegetable broth. 2 tablespoons Thai red curry paste. 2 tablespoons tamari or soy sauce. 1 tablespoon maple syrup. 1 tablespoon fresh ginger, grated. 1 tablespoon lime juice. 1 tablespoon coconut oil. Salt and pepper, to taste. Fresh cilantro and lime wedges, for garnish.

Instructions: In a large pot, heat coconut oil over medium heat. Add onion, garlic, and ginger. Saut until fragrant. Stir in Thai red curry paste and cook for 1-2 minutes. Add pumpkin, red bell pepper, coconut milk, vegetable broth, tamari, and maple syrup. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until pumpkin is tender. Using an immersion blender or regular blender, blend the soup until smooth. Stir in lime juice, and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 30 minutes

Villa Marcaravansales

[nailsbyran]

The coconut milk, soy sauce, and Thai spices in these chicken skewers make them very tasty. They are then grilled until they are just right. The chicken is soft, juicy, and has a slightly smoky flavor. For a real Thai experience, dip them in creamy peanut sauce.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes. 1/4 cup coconut milk. 2 tablespoons soy sauce. 2 tablespoons fish sauce. 2 tablespoons brown sugar. 2 tablespoons Thai red curry paste. 2 cloves garlic, minced. 1 tablespoon grated fresh ginger. 1 tablespoon lime juice. Wooden skewers, soaked in water for 30 minutes. Peanut sauce for dipping store-bought or homemade.

Instructions: In a bowl, mix together coconut milk, soy sauce, fish sauce, brown sugar, red curry paste, minced garlic, grated ginger, and lime juice to create the marinade. Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or overnight for best results. Preheat your indoor grill pan over medium-high heat. If using an outdoor grill, preheat to medium-high as well. Thread the marinated chicken cubes onto the soaked wooden skewers, leaving a bit of space between each piece. Lightly oil the grill pan or grill grates to prevent sticking. Place the chicken skewers on the hot grill and cook for about 5-7 minutes per side or until the chicken is cooked through and has grill marks. Serve the Thai chicken skewers with peanut sauce for dipping. Enjoy your delicious Thai chicken skewers with peanut sauce!

Prep Time: 40 minutes

Cook Time: 15 minutes

monika kapusniak

[beincraban]

A gluten and dairy-free Thai-inspired pumpkin soup that is effortlessly blended to creamy perfection. The harmonious blend of coconut milk and Thai spices adds a delightful twist to the classic pumpkin soup.

Ingredients: 4 cups diced pumpkin. 1 can 13.5 oz coconut milk. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon Thai red curry paste. 1 tablespoon olive oil. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 4 cups vegetable broth. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Mix in the ground cumin, ground coriander, and diced pumpkin. Mix the spices into the pumpkin well. Add the vegetable broth and coconut milk. Turn the heat down to low and let it cook until the pumpkin is soft. Carefully blend the soup with a blender until it is smooth and creamy. Add pepper and salt to taste. If you need to, add more broth to change the consistency. Serve hot with fresh cilantro on top. Have fun with your Easy Blender Thai Pumpkin Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

shuheisenda design

[froockles]

With the creaminess of coconut milk and the warmth of Thai spices, this gluten-free Thai tofu and winter squash stew is a tasty and comforting meal. It's great for a warm meal on a chilly day.

Ingredients: 1 lb firm tofu, cubed. 2 cups diced winter squash butternut or kabocha. 1 can 14 oz coconut milk. 2 cups vegetable broth. 1 red bell pepper, thinly sliced. 1 onion, chopped. 3 cloves garlic, minced. 2 tablespoons Thai red curry paste check for gluten-free label. 2 tablespoons gluten-free soy sauce or tamari. 1 tablespoon vegetable oil. 1 tablespoon fresh ginger, grated. 1 tablespoon brown sugar. Juice of 1 lime. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a big pot, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for three to four minutes, until the onion turns clear. Add the grated ginger and minced garlic and stir. Saut for another one to two minutes, until the smell is nice. Mix the Thai red curry paste and brown sugar together well after adding them. Put the cubed tofu and diced winter squash in the pot. Cook for 5 minutes, stirring every now and then. Add the vegetable broth and coconut milk to the stew. Then, bring it to a boil. Turn down the heat, cover, and let it cook slowly for 15 to 20 minutes, or until the winter squash is soft. Add the lime juice, gluten-free soy sauce or tamari, and red bell pepper slices. Let it cook for five more minutes. Add pepper and salt to taste. The gluten-free Thai tofu and winter squash stew should be served hot, with fresh cilantro leaves on top. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

reclamation room

[furawau]

Healthy Thai Peanut Grilled Chicken Recipe Elevate your grilling game with our irresistible Healthy Thai Peanut Grilled Chicken Recipe - a harmony of aromatic spices, rich peanut sauce, and tender chicken that will make your next dinner a true dining experience.