Butternut squash curry
A simplified weeknight coconut curry built around roasted butternut squash and yellow Thai curry paste. Fish sauce can be swapped for soy sauce to keep it vegetarian.
Prep15m
Cook30m
Serves4
Thai cuisine
9 recipesThe recipes we actually cook.
Instant Pot chicken thigh curry
Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original (which called for 35 minutes to break down chuck roast) — needs testing.
Prep15m
Cook20m
Serves6
Pad kra pao moo saap
Thailand’s everyday lunch dish: minced pork stir-fried hard and fast with garlic, chili, and holy basil, served over rice with a fried egg. The dish lives or dies on two things: real holy basil (not sweet Thai basil) and heat high enough to …
Prep10m
Cook8m
Serves2
Peanut sauce
A good peanut sauce is perfect with salad rolls and satay.
Prep5m
Servesmakes ~250 ml
Thai cucumber relish
This is our version of a common Thai side.
Prep10m
Serves4
Red Thai curry
This is our classic Thai curry, based on a restaurant that closed many years ago.
Prep20m
Cook30m
Serves4
Bruce’s Thai red/green curry
These are rough approximations for the Thai red and green curries I’ve been making for many years now. These are not super authentic, but are based in reality from some recon a friend did at a local Thai restaurant back in the 90s.
Prep15m
Cook20m
Simpler Thai red curry
This is a simpler version of my Thai curry recipe that works especially well with vegetarian ingredients. It’s a bit closer to an authentic curry, except that we skip the shrimp paste and use a commercial curry paste rather than making it …
Thai
sauces
Thai style chilli lime sauce
This is a vibrant, and tasty sauce for wings, chicken sandwiches, noodles, and tofu. It’s savoury, sweet, and very midly spicy (according to our family). Makes about 500ml of sauce or marinade.