Create your own Thai feast, starting with fishcakes and noodles then moving on to coconut fish parcels and fish sauce-marinated chicken. In the mood for curry? We have an expert guide to create the perfect Thai green curry, along with a few massaman recipes and a spicy jungle curry. Or you can make your own curry paste as a weekend project and freeze for ease midweek. Try Saiphin Moore's epic Thai basil cocktail from Rosa's Thai restaurant, too.
Tuck into your Thai food and escape to Thailand virtually with our foodie road trip in Chiang Mai.
Not spotted your favourite Thai dish? Do you know an awesome Thai chef or food writer that you’d like to see featured here? Email us or contact us on social media at @olivemagazine to let us know!
Easy Thai recipes
Put juicy king prawns to work in our version of this classic Thai dish, full of vibrant flavours and ready in half an hour.
Perk up your midweek meal with flaky chunks of fish cooked in creamy coconut milk and mild Thai green curry paste, ready in just 10 minutes.
Make your own sweet Thai basil smash cocktail, invented by the folk at Rosa's Thai cafe in London. All you need is an egg white, lemon juice, Thai basil, sugar syrup and a lot of booze.
More like this
Thai fishcakes make a brilliant snack or starter as you can fry them in advance and keep warm in the oven. The easy cucumber pickle adds an extra Thai-style touch.
Shop-bought jars are widely available, but it's always worth creating your own fragrant, spicy curry paste if you can. Try our version here.
This aubergine Thai jungle curry is low-calorie and ready in just 20 minutes, making a great, satisfying option for midweek.
This recipe takes the textures and flavours of a larb salad (usually made with minced chicken or pork) but gives it a veggie twist with cauliflower and some red chilli thrown in for an extra kick of flavour. You can also swap the fish sauce for soy to make it vegan, if you like.
Lap-fai Lee’s Thai scotch eggs (or sai oua), are the perfect accompaniment to your Thai-style feast. With bursts of lemongrass, red curry paste and sweet chilli sauce, these are scotch eggs with deep flavours to boot.
This savoury Thai-style porridge is flavoured with ginger, chilli oil and spring onions, then topped with punchy pork meatballs.
These corn cakes are quick to whip up and make the best canapés. Using fresh corn makes all the difference. Serve with pickled cucumber.
Massaman curry comes from southern Thailand and is not as fiery as green or red Thai curries. We love the fragrant flavours and the texture that the peanuts add. Check out our best curry ideas, we have plenty.
Watermelon stands in for green papaya in this update of a Thai classic. It’s best to buy a whole watermelon and use the flesh closest to the skin as this tends to be a bit firmer. See more refreshing summer salads here.
This recipe is a great new way to serve mussels. It's a really easy dish to make, is ready in just 30 minutes and is under 300 calories but is still packed with flavour and a great chilli kick.
A tin of jackfruit (which you can pick up at almost any supermarket) is the magic ingredient in this vegan massaman curry, served with salted peanuts.
Try our delicious green curry recipe from Victoria Moore that shows you how to make the curry paste from scratch so that the fresh, vibrant flavours really come through.
Check out our punchy Thai-style recipe with white crabmeat and kohlrabi. This simple salad is easy to make, low in calories and ready in just 15 minutes.
This slow cooked Thai curry is wonderfully rich and mild enough for the whole family to enjoy. Serve with jasmine rice to soak up the juices.
This recipe takes a little more effort but is worth it and is a great new way to use asparagus. Use soy sauce instead of fish sauce for a veggie option.
Our light, fragrant, Thai-inspired noodle salad with sea bass is a delicious lighter meal. Sea bass has a superb slight sweet, meatier texture which works really well in this dish.
Hot, sour and sweet, this recipe would be a great addition to any Thai meal. Garnish with coriander and serve the remaining dressing on the side for extra drizzling.
This low-cal recipe is packed with Thai flavours and uses courgette instead of normal noodles. It's really easy to make, ready in under 30 minutes and well under 300 calories, perfect for midweek.
Spice up your rice with crab, broccoli and prik nam pla – a punchy Thai-style dipping sauce.
This recipe for really easy roast chicken is exactly that – it's why we love it. Spice up you usual roast with fantastic Thai spices that deliver big flavours with minimal effort.