Hello my friends, let’s talk about turning your kitchen into a little slice of Thailand! After countless trips to Asian markets (and yes, maybe getting a teensy bit carried away with buying every exotic ingredient I could find), I’ve put together this collection of authentic Thai recipes with detailed shopping lists. Because honestly, half the fun is hunting down these gorgeous ingredients!
Small Serving Ladle
8 Inch Teak Wooden Forks
Pie Server
Round Wood Soup Spoons
2 Large Serving Spoons
Spurtles Set of 4
1. Tom Yum Goong (Hot and Sour Shrimp Soup)
The soup that’ll make your taste buds dance and your sinuses sing!
Shopping List:
For the Herb Bundle:
- 4-5 stalks lemongrass (look for firm, fragrant ones!)
- 2-inch piece galangal (it looks like ginger’s cousin, but trust me, they’re different)
- 6-8 kaffir lime leaves (grab extra to freeze – you’ll thank me later)
For the Soup Base:
- 12-15 large shrimp (get them with heads and shells on – it’s worth it!)
- 2-5 Thai bird’s eye chilies (adjust to your spice tolerance)
- 2-3 cloves garlic (optional, but why not?)
- 1 cup mixed mushrooms (oyster or button work great)
- 2-3 Roma tomatoes (optional, but adds lovely color)
For Seasoning:
- Fish sauce (splurge on a good brand)
- 4-5 fresh limes
- Palm sugar or regular sugar
- Optional for creamy version: evaporated milk and nam prik pao (Thai chili jam)
Pro Tip: Can’t find galangal? While not ideal, ginger can work in a pinch – just use half the amount. But please try to find galangal first! The flavor difference is like comparing apples to mangoes.
2. Thai Green Curry
The curry that transforms your kitchen into a fragrant Thai street corner!
Shopping List:
For the Curry Paste (if making from scratch):
- 150g Thai green chilies (those tiny fierce ones!)
- 1 whole head garlic (yes, the whole thing!)
- 3 shallots (the smaller Asian ones if you can find them)
- Thumb-sized piece of galangal (remember: not ginger!)
- 5 cilantro roots with stems (check Asian markets)
- 1 kaffir lime (we’ll use the peel)
- 2 lemongrass stalks (look for firm, fragrant ones)
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp white peppercorns
- 1 tbsp shrimp paste (comes in little blocks)
For the Curry:
- 1 lb chicken thighs (trust me on the thighs over breast meat)
- 2-3 cups coconut cream (the thick stuff, not light coconut milk)
- 6-10 Thai eggplants (those cute little round ones)
- Fresh Thai basil (grab extra – it’s addictive)
- 20 kaffir lime leaves (yes, 20!)
- 2-3 red chilies (for color and extra kick)
- Fish sauce
- Palm sugar
- Bamboo shoots (optional, but lovely)
Pro Tip: If making paste from scratch feels overwhelming (no judgment!), grab a good quality store-bought paste like Mae Ploy or Aroy-D. But promise me you’ll try homemade at least once!
3. Pad Thai
The noodle dish that’ll make you swear off takeout forever!
Shopping List:
The Essentials:
- ¼-inch wide rice noodles (look for “pad thai” or “banh pho” on the package)
- Fresh shrimp (medium size) or pressed tofu
- 2-3 eggs (room temperature)
- Bean sprouts (the fresher, the better)
- Garlic and shallots
- Preserved sweet radish (look for “chai po” at Asian markets)
- Roasted peanuts
- Fresh limes
- Garlic chives or green onions
For the Sauce:
- Tamarind paste (the secret weapon!)
- Fish sauce (splurge on a good brand)
- Palm sugar (brown sugar works in a pinch)
- Thai black soy sauce
- White pepper
Pro Tip: Can’t find preserved radish? The dish will still be delicious without it, but it adds that authentic touch of sweetness and texture that makes pad thai truly special.
4. Tom Kha Gai
The coconut soup that’s basically a warm hug in a bowl!
Shopping List:
For the Broth Base:
- 2 cups unsalted chicken stock (homemade if you’re feeling fancy!)
- 1½ cups full-fat coconut milk (don’t you dare reach for the light stuff)
- 1 pound boneless chicken thighs (they stay tender, promise!)
The Aromatics (this is where the magic happens):
- 1 stalk lemongrass (look for firm, fragrant stalks)
- 12 thin slices fresh galangal (this is non-negotiable, folks!)
- 5 makrut lime leaves (worth hunting down)
- 3-4 Thai chilies (adjust according to your spice courage)
- Fresh cilantro and green onions for garnish
For Seasoning:
- 2 tablespoons fish sauce (good quality, please)
- 1 teaspoon palm sugar (brown sugar works in a pinch)
- 2½ tablespoons fresh lime juice
- 5.5 ounces oyster mushrooms (or cremini if you must)
Pro Tip: Listen, I know galangal can be tricky to find, but please don’t substitute ginger – they’re cousins who don’t get along in this soup. If you absolutely can’t find fresh galangal, check the frozen section of your Asian market!
5. Som Tam (Green Papaya Salad)
The salad that’ll make your taste buds do a happy dance!
Shopping List:
The Fresh Stuff:
- 2 cups green papaya (look for firm, unripe ones)
- 2-3 Thai bird’s eye chilies (or more if you’re brave!)
- 2 cloves garlic (the fresher, the better)
- 2 small tomatoes (firm but ripe)
- ¼ cup yard-long beans (Chinese long beans work too)
The Crucial Flavoring Squad:
- ¼ cup roasted peanuts (unsalted, please)
- 2 tablespoons fish sauce (splurge on the good stuff)
- 1-2 tablespoons palm sugar (brown sugar works in a pinch)
- 2 tablespoons fresh lime juice (about 1-2 limes)
- 1 tablespoon dried shrimp (optional, but authentic)
Essential Equipment:
- Mortar and pestle (clay or stone – this is non-negotiable!)
- Julienne peeler or grater (for the papaya)
Pro Tip: Can’t find green papaya? First, check the produce section of Asian markets (they often hide it in the back). If you’re still out of luck, jicama or green mango can work in a pinch – but don’t tell my Thai grandmother I said that!
6. Massaman Curry
The curry that’s basically a warm blanket for your soul!
Shopping List:
The Curry Base:
- 4 oz Massaman curry paste (Mae Ploy brand is great!)
- 2 cans full-fat coconut milk (the good stuff)
- 2.5 lbs bone-in chicken thighs/drumsticks (trust me on the bone-in part)
- 2 tablespoons coconut oil
The Veggies & Nuts:
- 1 lb Yukon Gold potatoes (cut into 2-inch chunks)
- 1 medium onion (quartered)
- ½ cup roasted peanuts (unsalted)
The Flavor Squad:
- 2-3 tablespoons fish sauce
- 2-3 tablespoons palm sugar
- 2-3 tablespoons tamarind paste
- Whole spices: cinnamon stick, cardamom pods, cumin seeds, cloves
- Optional: 2 tablespoons peanut butter (I won’t tell if you don’t!)
Pro Tip: Those potatoes? They’re going to drink up all that curry goodness like little flavor sponges. If you’re feeling adventurous, throw in some sweet potatoes too – they make everything even more luxurious!
7. Pad Kra Pao (Thai Holy Basil Stir-Fry)
The weeknight warrior that’ll make your kitchen smell like a Bangkok street food stall!
Shopping List:
The Protein & Produce:
- 1 lb ground chicken (or chopped chicken thighs)
- 4-6 Thai bird’s eye chilies (adjust for your spice tolerance!)
- 6 cloves garlic (yes, all of them)
- ¼ cup holy basil leaves (hunt these down – they’re worth it!)
The Sauce Squad:
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons water
The Extras:
- Eggs for frying (one per serving)
- Jasmine rice (obviously!)
- Prik nam pla (that spicy fish sauce condiment that makes everything better)
Pro Tip: Can’t find holy basil? Regular Thai basil or even Italian basil will work in a pinch. But if you can get your hands on holy basil (rama tulsi), you’re in for a treat – it’s got this gorgeous peppery kick that makes the dish sing!
8. Larb Gai (The Most Addictive Chicken Salad Ever!)
This isn’t your grandma’s chicken salad – unless your grandma is from Isaan, then it totally is!
Shopping List:
The Protein & Aromatics:
- 1 lb ground chicken (thighs make it juicier!)
- ½ cup thinly sliced shallots (or red onion in a pinch)
- ¼-½ cup water
The Herb Squad:
- ¼ cup fresh mint leaves (grab extra – you’ll want it)
- ¼ cup fresh cilantro
- ¼ cup culantro (if you can find it – worth hunting down!)
The Dressing Dream Team:
- 2-3 tablespoons fish sauce
- 2-3 tablespoons fresh lime juice
- 1-2 tablespoons toasted rice powder
- 1-2 teaspoons Thai chili flakes
- 1 teaspoon white sugar (optional, for balance)
For Serving:
- Sticky rice (essential!)
- Fresh vegetables (cucumber, lettuce, carrots)
- Extra lime wedges
Pro Tip: That toasted rice powder? Don’t skip it! It’s what gives larb that magical nutty flavor that’ll have you coming back for seconds (and thirds… no judgment here).
9. Khao Soi (Northern Thai Curry Noodle Soup)
The soup that’ll make you book a ticket to Chiang Mai!
Shopping List:
For the Curry Paste (yes, we’re making it from scratch!):
- 2 pods black cardamom (the secret weapon!)
- 1.5 tablespoons coriander seeds
- 0.75 oz fresh turmeric
- ½ cup shallots
- 0.75 oz mild dried chilies
- 1 teaspoon coarse salt
The Soup Base:
- 1½ cups coconut milk (full-fat, please!)
- 8 chicken drumsticks
- 3 cups water
- 3 tablespoons soy sauce
- 1 tablespoon black soy sauce
- 1 tablespoon palm sugar
- 12 oz wheat-based egg noodles
The Garnish Game:
- Fried chili flakes
- Pickled mustard greens
- Fresh lime wedges
- Chopped cilantro
- Extra noodles for frying (trust me on this one!)
Pro Tip: When you’re frying those noodles for the topping, watch them like a hawk – they go from “perfectly golden” to “oops” in about 3 seconds flat. And yes, you absolutely need those crispy noodles on top. They’re not optional; they’re what makes khao soi, well, khao soi!
10. Gai Yang (Thai Grilled Chicken)
The chicken that’ll make your neighbors peek over the fence!
Shopping List:
For That Epic Marinade:
- 30-40 cloves garlic (yes, really!)
- Fresh lemongrass stalks (about 3-4)
- Fresh coriander (roots and stems if you can find them)
- Fish sauce (the good stuff)
- Black or white peppercorns
- Palm sugar or brown sugar
- Red chilies or chili flakes
- Fresh lime juice
- Optional but lovely: turmeric root, ginger
For Grilling:
- Whole chicken (butterflied) or chicken thighs
- Charcoal (for that authentic smoky flavor)
- Patience (it’s worth the wait!)
Pro Tip: That mountain of garlic isn’t a typo – it’s what gives gai yang its soul! And if you can find coriander roots, grab them – they pack way more punch than the leaves.
11. Nam Jim Jaew (The Dipping Sauce That Changes Everything)
Because every grilled meat deserves its perfect sauce partner!
Shopping List:
The Sauce Base:
- 2 tablespoons fish sauce
- 1-2 tablespoons palm sugar
- 3 tablespoons tamarind paste
- 1-2 tablespoons fresh lime juice
- 1-2 tablespoons Thai red chili flakes
The Fresh Stuff:
- 2-3 shallots (finely chopped)
- Fresh coriander
- Glutinous rice (for that magical toasted rice powder)
Pro Tip: That toasted rice powder? It’s not optional – it’s what gives nam jim jaew its signature smoky-nutty flavor that’ll have you licking the bowl clean. Make extra and store it in an airtight container – trust me, you’ll want it for other dishes too!
These eleven recipes are basically your ticket to turning your kitchen into a little slice of Thailand! Each one brings its own special magic to the table, from the creamy richness of Tom Kha Gai to the fiery kick of Pad Kra Pao. The best part?
Once you stock up on the basic Thai pantry items (fish sauce, coconut milk, palm sugar), you’re set to make most of these dishes whenever the craving hits.
Remember, the key to Thai cooking isn’t just following recipes – it’s about finding that perfect balance of sweet, sour, salty, and spicy that makes your taste buds do a little happy dance. Don’t be afraid to adjust seasonings to your liking – that’s exactly what Thai cooks do!
Final Pro Tip: When you’re shopping for ingredients, Asian markets are your best friends. The prices are usually better, and you’ll find those harder-to-source items like holy basil and kaffir lime leaves. Plus, the staff are often amazing resources for cooking tips!
