Thai Recipes

Thai Turkey Salad With Snake Beans And Avocado

My Kitchen Rules winners Sammy and Bella share an easy dinner recipe for a salad that’s bursting with delicious Thai flavours – and a great way to cook with healthy turkey!

Serves 4 

600g skinless turkey breast
½ bunch coriander
3 cloves garlic
½ tsp salt
2 Tbsp extra light olive oil
1 bunch snake beans
1 avocado, ripe
1 lebanese cucumber
1 long red chilli
¼ cup cashew nuts, roasted
1 cup bean sprouts
½ bunch thai basil, leaves picked
2 Tbsp crispy shallots

For the passionfruit dressing
1/3 cup passionfruit pulp (about 3)
2 kaffir lime leaves
1/2 lime, juiced
2 tsp fish sauce
1 tsp sugar
½ tsp ginger, freshly grated

1. Slice turkey breast into 1cm thick pieces. Thoroughly wash coriander, pick and reserve leaves. Roughly chop remaining roots and stems and place in a mortar and pestle along with garlic and salt. Pound into a smooth paste, then mix with olive oil and coat turkey generously. Allow to marinate for at least 1 hour, preferably overnight.

2. Bring a pot of salted water to the boil. Cut snake beans into 3cm batons and blanch for 30 seconds, then drain and allow to cool. Slice avocado and cucumber, chop chilli. Roast cashews until golden and fragrant. Allow to cool.

3. Place turkey under a hot grill and cook for about 3 minutes on either side, or until cooked through.

4. For the dressing, remove pulp from passionfruit. Remove stems from kaffir lime leaves and chop very finely. Whisk passionfruit pulp, kaffir lime, lime juice, fish sauce, sugar and grated ginger until the sugar has dissolved. Check for seasoning to make sure there is enough saltiness, sweetness and acidity.

5. For the salad, mix snake beans, avocado, cucumber, chilli, cashew nuts, bean sprouts with half the dressing. Spread on a wide flat serving plate and top with turkey, basil and coriander leaves and a sprinkling of crispy shallots. Drizzle over remaining dressing and serve immediately.

What’s your favourite Thai recipe?

MasterChef Alvin Quah’s Lemongrass Chicken With Papaya Cucumber Salad

We’ve been craving the fresh, vibrant flavours of Thai food lately and this lemongrass chicken recipe from MasterChef Alvin Quah really hits the spot! Leftovers make a great healthy lunch too.

Serves 4


4 (about 150g each) chicken breast fillets

1 stem lemongrass, pale section only,
finely chopped

2 teaspoons peanut oil

1 tablespoon fresh lime juice

2 teaspoons fish sauce

2 teaspoons brown or palm sugar

½ teaspoon sesame oil

1/2 pawpaw, deseeded, peeled, very
thinly sliced

2 Lebanese cucumbers, end trimmed,
thinly sliced lengthways into ribbons

½ cup round mint leaves

½ cup Thai basil leaves

1/3 cup toasted peanuts, coarsely

Steamed Jasmine rice, to serve


1. Preheat oven to 180°C. Place the chicken and lemongrass in a large bowl.
Drizzle with oil and gently toss to combine. Season with salt and pepper.

2. Heat a large frying pan over medium-high heat. Cook chicken for 2 minutes
each side or until golden. Transfer to an oven tray and bake for 8 minutes or until
just cooked through. Remove from heat and set aside for 5 minutes to rest.

3. Meanwhile, combine the lime juice, fish sauce, sugar and sesame oil in a small
bowl. Place the papaw, cucumber, mint and basil in a large bowl. Drizzle with
dressing and gently toss to combine. Divide evenly among serving plates.

4. Thickly slice chicken and place on serving plates. Sprinkle with peanuts and
serve immediately, with steamed rice, if desired.

Tip: Instead of chicken, try salmon fillets or tuna steaks. Cook salmon or tuna on a chargrill, 2-3 minutes each side for salmon, or 1 minute each side for tuna.

What’s your favourite Thai dish?

Meat-Free Mondays: Low-Fat Thai Red Curry

A curry that’s on the table in 30 minutes? And it’s low in fat, too? Ditch the greasy takeaway and choose this healthy, fragrant Thai red curry for dinner tonight. Don’t want the veggie version? Throw in a handful of prawns, leftover roast chicken or free-range pork strips right at the end.

Ingredients – serves 4

2 Tbsp canola oil

1 small onion, chopped

3-5 Tbsp Thai red curry paste (we like Christine Manfield’s own curry paste or make your own here)

3/4 cup red capsicum, chopped

3/4 cup yellow capsicum, chopped

2 C vegetable stock

100g green beans, cut into 5cm pieces

1 can chickpeas, rinsed and drained

1 cup Plain 0% Chobani Greek Yogurt

Salt and freshly ground pepper


1. Heat the oil in pan. Add onion and capsicum and sauté until soft, approximately 3 to 5 minutes.

2. Stir in the curry paste and coat vegetables. Add the stock, green beans, and chickpeas and stir to combine.

3. Simmer for 20 minutes. Remove the heat and stir in Chobani. Add salt and pepper to taste.

Vegetable curry? Seafood curry? Meat curry? What’s your favourite curry recipe?

Thai Green Curry Mussels

Mussels are quick to prepare, healthy, sustainable, and a breeze to turn midweek dinners into something special.

Serves: 2


2 teaspoons peanut or olive oil

2 cloves garlic, crushed

2 spring onions, thinly sliced

Zest and juice of 1 lime

1-2 teaspoons Thai green curry paste

1/4 cup coconut milk

1 tablespoon brown sugar

2 teaspoons fish sauce

2kg mussels, scrubbed and debearded

Handful coriander leaves


1. Heat oil in a wok or large saucepan over medium-high heat. Add garlic, spring onions, lime zest and curry paste; cook until fragrant and the paste is sizzling. Add lime juice, coconut milk, brown sugar and fish sauce. Bring to a boil and let cook for 2 minutes.

2. Add mussels, return to a simmer, cover and cook for 5 minutes, until the mussels open. Discard any that do not open.

3. Serve the mussels over rice or with crusty bread to mop up the delicious juices. Garnish with coriander.

What’s your favourite seafood dish?

Thai Roast Chicken Salad

Pick up a roast chicken and in a few minutes you have a delicious, better-than-takeaway lunch or dinner packed with Thai flavours. It’s also a great way to use up leftover roast chicken!

1/2 packet rice noodles

4 large garlic cloves, finely chopped

1/4 cup soy sauce

1/3 cup fresh lime juice

2 tablespoons sugar

1 tablespoon peanut butter

1 thumb-size piece of ginger, finely chopped

1 1/4 teaspoons hot chili paste

1 Tablespoon Thai fish sauce

1 free-range roast chicken (or use leftover roast chicken), shredded

3 cups shredded lombok

1 cup grated carrot

1 cup capsicum strips

2 medium cucumbers, halved lengthwise, thinly sliced crosswise

1/3 cup coarsely chopped roasted peanuts

1 lime, quartered

1. Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain.

2. Mix next 8 ingredients in a small bowl. Season with salt and pepper.

3. Toss shredded chicken, noodles, lombok, carrot, capsicum and cucumbers together. Drizzle sauce over the top, sprinkle with peanuts and serve with lime quarters.

What are you cooking tonight?

Thai Red Curry With Duck Breast

Thai Red Curry with Duck Breast

Serves 4


1 packet Asian Home Gourmet Thai Red Curry Simmer Sauce

300g sweet potato, trimmed and chopped

1 small red capsicum, sliced

75g green beans, trimmed and sliced

4 duck breasts

1 cup chopped pineapple

1 red chilli, seeded and chopped

1 tablespoon chopped coriander

Heat a little oil in a wok or large non stick frying pan. Add the sweet potato and cook for 5 minutes or until softened. Add the Thai Red Curry Simmer Sauce and 1 cup water, cook for 5-8 minutes then stir through the red capsicum and green beans. Simmer over low heat.

While the curry is cooking, heat a little more oil in a non stick frying pan and cook the duck (in batches if necessary) for 3-4 minutes each side or until cooked to your liking. Drain well on paper towel.

To serve, combine the pineapple, chilli and coriander. Divide the vegetable red curry among serving dishes then top with a duck breast. Serve with pineapple mix on the side.

What’s your favourite afterwork dinner?

Thai Beef Noodle Salad Recipe

Thai Beef Noodle Salad



¼ cup fresh lime juice
¼ cup water
½ teaspoon crushed garlic (in jar)
½ teaspoon crushed ginger (in jar)
2 teaspoons soy sauce 43% less salt
1 tablespoon Thai chilli stir fry paste
2 teaspoons lemongrass chopped (in jar)
1 tablespoon fresh coriander leaves chopped
1 tablespoon sugar


100g dried vermicelli noodles
400g raw lean rump steak
4 teaspoons Thai seasoning
cooking spray
4 cups gourmet lettuce
125g Lebanese cucumber sliced
20 cherry tomatoes cut in half
¾ cup capsicum sliced
1 carrot thinly sliced
15 snow peas thinly sliced on angle
? cup shallots thinly sliced on angle

To make dressing: Place all dressing ingredients in a small mixing bowl and combine well.

To make salad: Divide salad ingredients equally over 4 dinner plates. To prepare noodles follow instructions on packet. Coat steak with Thai seasoning. In a non-stick frypan that has been generously coated with cooking spray, fry steak until cooked to your liking. Cut into thin strips and leave to one side. Place noodles on top of salad then put rump slices over top. Pour dressing over salad.



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