Discover 4 Thai recipes, from quick favourites to slower weekend cooking.
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◷ 41 mineasy
White fish gently oven-steamed in baking-paper parcels with coconut milk, ginger and fish sauce, then finished with fresh lime and Thai basil. Serve with jasmine rice to soak up the light, fragrant broth; thicker fillets may need extra baking time.
Oct 15
◷ 44 minmedium
Pork mince stir-fried with garlic, chillies and peppery holy basil in a savoury, lightly clinging sauce. Serve with jasmine rice and a crisp-edged fried egg.
Oct 9
◷ 54 mineasy
Tender chicken and aubergine in a fragrant, moderately hot coconut sauce, finished with Thai basil and served with jasmine rice. Frying the green curry paste in reduced coconut cream gives the sauce its aromatic depth.
Oct 5
◷ 42 minmedium
Rice noodles stir-fried with shrimp, egg and bean sprouts in a tangy tamarind, fish sauce and palm sugar sauce, finished with peanuts, garlic chives and lime.
Oct 1Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 21 minutes. Cooking takes 35 minutes. Allow 41 minutes in total. Makes 2 servings. Key ingredients: raw skinless, boneless cod, haddock or hake fillets, dry jasmine rice, water, full-fat unsweetened tinned coconut milk, fish sauce. Equipment: Oven, Approximately 35 × 25 cm rimmed baking tray, Two 40 cm squares of baking paper rated for 200°C, 1–1.5 litre saucepan with a tight-fitting lid, Fine sieve, Scales and measuring jug, Small mixing bowl, Knife and chopping board, Two shallow heatproof serving bowls.
Kitchen tip: Fillet thickness matters more than weight. Choose matching pieces and check each parcel; remove a thinner fillet as soon as it is ready.
Preparation takes 14 minutes. Cooking takes 35 minutes. Allow 44 minutes in total. Makes 2 servings. Key ingredients: dry jasmine rice, water for the rice, raw pork mince, garlic, Thai bird’s-eye chillies. Equipment: 1.5–2 litre saucepan with a tight-fitting lid, Sieve, Chopping board and knife, Small bowl and cup, 20 cm frying pan for the eggs, 28–30 cm wok or broad frying pan for the pork, Slotted turner and heatproof spatula, Digital food thermometer, Pestle and mortar, optional.
Kitchen tip: A 28–30 cm pan can handle 300 g mince in one batch. For doubled quantities, cook the pork in two batches rather than crowding the pan.
Preparation takes 20 minutes. Cooking takes 34 minutes. Allow 54 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thigh meat, raw Thai round aubergines or ordinary aubergine, full-fat coconut milk, ready-made Thai green curry paste, makrut lime leaves. Equipment: Wide 3-litre saucepan or sauté pan, approximately 24–26 cm across, 2-litre saucepan with a tight-fitting lid, Two hob rings, Digital food thermometer, Scales and measuring jug, Separate chopping boards for raw chicken and vegetables, Knife, sieve and heatproof spoon.
Kitchen tip: The timeline allows a twelve-minute chicken simmer before checking. Continue cooking if the temperature or aubergine tenderness requires it; doneness takes priority over the clock.
Preparation takes 30 minutes. Cooking takes 12 minutes. Allow 42 minutes in total. Makes 2 servings. Key ingredients: dried flat rice noodles, 3–5 mm wide, unsweetened, ready-to-use tamarind cooking paste or purée, not concentrated extract, fish sauce, palm sugar, or light brown sugar, warm water, for the sauce. Equipment: 30 cm (12-inch) nonstick frying pan, Large bowl for soaking noodles, Colander, Small bowl and spoon for mixing sauce, Spatula and kitchen tongs, Clean plate for cooked shrimp, Instant-read food thermometer.
Kitchen tip: Follow the noodle package's preparation method, but avoid making the noodles fully soft before stir-frying; they will continue cooking in the sauce.