Non-Vegetarian Thai Recipes
Browse 37 non-vegetarian Thai recipes — with photos, cook times and nutrition. Find an easy non-vegetarian Thai dish for tonight.
Drunken noodles (pad kee mao)
Drunken Noodles are a bold, aromatic stir-fry where flat rice noodles meet a fiery, savory sauce. The dish balances tender-crisp broccoli, aromatic basil, and thinly sliced sirloin with a trio of umami-rich sauces—soy, oyster, and fish—that coat each strand in deep, complex flavor. High-heat cooking ensures the noodles stay chewy while the edges of the meat and vegetables develop a satisfying sear. A dish that’s as vibrant on the plate as it is in taste, it’s a one-way ticket to the bustling energy of Thai street food.
Lemongrass beef stew with noodles
Hey there, folks! Today, I've got a cracking recipe for you: Lemongrass Beef Stew with Noodles. Trust me, this dish is a flavor explosion you don't want to miss out on! Alright, let's get started. You'll need ginger, garlic, lemongrass, coriander, red chili, vegetable oil, beef, soy sauce, five spice powder, brown sugar. Now, here's a little story for you: once, I accidentally mistook ginger for garlic in a recipe and let me tell you, the result was... interesting, to say the least. Always double-check your ingredients, folks! Pro tip: If you want to kick up the heat, add an extra red chili for some extra spice. Your taste buds will thank you later! Follow the instructions: blend your ginger, garlic, lemongrass, coriander, and chili, then cook with the beef, soy sauce, five-spice, sugar, and stock. Let it simmer until the beef is melt-in-your-mouth tender. So, why not treat yourself to this fragrant Lemongrass Beef Stew with Noodles? It's a taste of Thailand right in your own kitchen. Enjoy, my friends!
Massaman Beef curry
Massaman beef curry is a rich, aromatic stew where tender chunks of beef simmer in a velvety sauce of coconut milk, warm spices, and a touch of tamarind for brightness. The dish balances deep, earthy notes from toasted peanuts and cinnamon with a gentle heat from dried chilies, all layered over slow-cooked meat that falls apart at the touch of a fork. A final sprinkle of crushed peanuts adds a satisfying crunch, while jasmine rice serves as the perfect vessel to soak up every last drop of the fragrant, slightly sweet and tangy gravy. Worth the time it takes to coax out its layers of flavor, this curry delivers a comforting, restaurant-worthy dish that feels both indulgent and deeply nourishing.
Pad See Ew
Pad See Ew is a beloved Thai stir-fry where chewy rice stick noodles meet tender charred edges, all coated in a glossy sauce of soy, tamarind, and a touch of sweetness. The dish balances bold umami with a subtle tang, while the wok’s high heat caramelizes the noodles into irresistible, slightly crispy bits. A quick fry with eggs and your choice of protein—chicken, beef, or tofu—adds richness without overpowering the dish’s bright, savory soul. Finish with a sprinkle of toasted sesame seeds for a final crunch that elevates every bite.
Red curry chicken kebabs
Alright folks, get ready for a flavor explosion with my Red Curry Chicken Kebabs! Here's what you need: Chicken Breasts, Thai Red Curry Paste, Coconut Milk, Red Pepper, Courgettes, Red Onions, Lime. 1. Fire up that barbecue or griddle pan – we're ready to rock! Mix chicken, curry paste, and coconut milk in a bowl until everything's coated. Thread your chicken and veggies onto skewers. Grill 'em up for 5-8 mins, turning occasionally, until that chicken is cooked through and beautifully charred. Pro tip: Don't forget to soak your skewers in water for 30 mins before threading to prevent them from burning – learned that the hard way! I remember one time I got so caught up in marinating the chicken that I almost forgot about the skewers – thank goodness for last-minute saves! Serve your kebabs with herby rice, salad, and a generous squeeze of lime for that extra zing. So there you have it, a taste of Thailand right in your backyard. Enjoy and happy grilling, my friends!
Spicy Thai prawn noodles
Spicy Thai prawn noodles deliver a vibrant, aromatic punch with tender prawns, chewy rice noodles, and a fiery-sweet sauce that balances lemongrass, chili, and fish sauce. The dish balances heat with bright acidity and a silky omelette that adds richness, while fresh herbs like cilantro and Thai basil lend a fragrant finish. Worth making for its bold, balanced flavors and the way it transforms simple ingredients into a restaurant-worthy bowl with minimal effort.
Stir-fried chicken with chillies & basil
Stir-fried chicken with chillies and basil is a vibrant Thai dish that balances heat, umami, and herbal brightness in every bite. Tender chicken meets fiery red chillies, pungent garlic, and caramelized shallots, all coated in a glossy, savory sauce of fish and soy. Fresh basil leaves lend a fragrant, slightly peppery finish that cuts through the spice, creating a dish that’s as aromatic as it is satisfying. Quick to make with bold, layered flavors, it’s a perfect weeknight meal that delivers restaurant-quality heat and depth without compromise.
Thai beef stir-fry
This vibrant Thai beef stir-fry delivers bold, savory depth with tender strips of marinated beef seared to perfection alongside fiery red chili. A glossy sheen of oyster sauce coats each bite, while fresh basil leaves lend a bright, herbal finish that cuts through the richness. Served over fragrant jasmine rice, the dish balances heat, umami, and freshness in every mouthful. A weeknight staple with restaurant-quality flair, it’s worth the effort for its irresistible aroma and layered flavors.
Thai chicken cakes with sweet chilli sauce
Alright, folks, get ready for a flavor explosion with my Thai chicken cakes with sweet chilli sauce recipe! Trust me, this dish is a real crowd-pleaser. First off, toss your chicken, garlic, ginger, onion, coriander, and green chilli into a food processor and give them a good blitz. Don't be shy with the seasoning! Once everything is finely ground, use your hands to shape six delicious chicken cakes. Now for a little tip from yours truly: before shaping the cakes, wet your hands with a bit of water. It will prevent the mixture from sticking to your hands and make the process much smoother. No one wants chicken mixture plastered all over their fingers, am I right? Oh, and let me tell you about the time I mistook ginger for garlic while making these cakes... Let's just say it was an interesting flavor twist! Always double-check your ingredients, folks. Serve these tasty cakes with a drizzle of sweet chilli sauce, a squeeze of lime, and a sprinkle of chopped spring onions. Voilà! Enjoy your culinary trip to Thailand right in your own kitchen.
Thai coconut & veg broth
Hey there! Today, I'm sharing with you one of my all-time favorite recipes: Thai coconut & veg broth. It's a delicious mix of Thai Red Curry Paste, Coconut Milk, and a bunch of fresh veggies that will warm your soul. Let's get started with a little anecdote: I once mistook salt for sugar when making this broth... Let's just say, it wasn't my finest culinary moment! But hey, we learn from our mistakes, right? Now, a tip for you: when frying the curry paste, don't be afraid to really let those aromas develop. The key to a flavorful broth is in that initial step, so take your time and enjoy the process. Alright, follow the original instructions to whip up this flavorful broth. And remember, cooking is all about having fun, so don't stress if things don't go perfectly. Embrace the mess and enjoy the delicious end result!
Thai curry noodle soup
Alright, folks, let's talk about my Thai curry noodle soup recipe! Now, I once made this dish for a dinner party and accidentally put way too much red chili in it. Let's just say, it was a spicy night to remember! Now, in addition to the ingredients and steps listed, here's a tip for you: if you want to add an extra kick to this soup, try squeezing in some fresh lime juice right before serving. It really brightens up the flavors! So, in a saucepan, heat up some oil and get that curry paste sizzling. Don't be shy, let the aromas fill your kitchen! Then, toss in the veggies and prawns—cook until those prawns turn pink. Pour in the creamy coconut milk, veggie stock, and noodles. Let it all simmer together. Serve this Thai curry noodle soup with a sprinkle of fresh coriander, basil, and maybe a few slices of red chili if you're feeling brave. Enjoy the explosion of flavors in every spoonful!
Thai drumsticks
Hey there, folks! Today, I'm excited to share with you my take on Thai drumsticks. Here's what you'll need: sweet chilli sauce, orange, garlic, Thai red curry paste, and of course, some chicken drumsticks. First off, preheat your oven to 200C/180C fan/gas 6 and line a baking tray with foil. Now, here comes the fun part - mixing the sweet chilli sauce with orange zest and juice, garlic, curry paste, and a pinch of salt. Make sure to really coat those drumsticks with this flavorful concoction. Now, for a little tip from me: if you want your drumsticks extra juicy, let them marinate in the sauce for a couple of hours before popping them in the oven. Oh, and speaking of mistakes, one time I accidentally mistook ginger for garlic in this recipe - let me tell you, the result was definitely... interesting. But hey, that's the beauty of cooking, right? You never know what delicious mishaps might happen along the way. So, enjoy these Thai drumsticks with a twist, and don't forget to have fun in the kitchen!
Thai fried rice with prawns & peas
Alright, folks, let's talk about my Thai fried rice with prawns & peas recipe. Now, I remember one time I accidentally mistook sugar for salt in this dish - let's just say it was an interesting flavor twist! Here's a tip for you: when cooking the prawns, make sure not to overcook them. Nobody likes rubbery prawns, am I right? So, heat up 1 tbsp of oil in your trusty wok. Sauté the onions, garlic, and chili until they're nice and golden. Toss in the prawns and cook for just a minute. Then, add the rice and peas, and keep stirring like you're in a stir-fry competition. Pour in the soy and fish sauce, and sprinkle in that fresh coriander like confetti at a party. Keep the dish warm while you fry up those eggs - sunny side up, of course. Enjoy the explosion of flavors in this Thai dish - it's like a party in your mouth! And remember, don't be afraid to get a little creative in the kitchen. Who knows, you might discover your own accidental stroke of genius like my sugary-salty mishap!
Thai green chicken soup
Alright, folks, get ready for a flavor explosion with my Thai green chicken soup recipe! Trust me, you're in for a treat with this creamy coconut concoction packed with aromatic herbs and spices. So, here's how I do it with a little twist. One time, I accidentally added double the amount of Thai green curry paste, thinking "the spicier, the better." Let's just say, my taste buds were on fire that day! Pro tip: If you're short on time, use rotisserie chicken instead of cooking the chicken thighs from scratch. It's a quick and easy shortcut that still tastes delicious. Alright, heat up some oil in your biggest pan, and let's get cooking! Sauté the onion until soft, then add the chicken and garlic. Cook until the chicken changes color. Now, add that flavorful Thai green curry paste, coconut milk, chicken stock, lime leaves, fish sauce, and spring onions. Simmer away, and before you know it, you'll have a bowl of comfort that'll transport you straight to the streets of Bangkok. Enjoy!
Thai-style steamed fish
This fragrant Thai-style steamed fish is a vibrant celebration of delicate white fish nestled in a fragrant parcel of foil, infused with the bright zing of lime, the earthy warmth of ginger, and the fiery kick of chili. The dish balances tender, flaky fish with crisp pak choi and a glossy, umami-rich sauce—where soy and fish sauce meld with lime juice for a deeply savory yet refreshing bite. It’s a simple technique with outsized flavor, a foolproof way to bring the essence of Thai cooking to your table with minimal effort. The result is a dish that’s as impressive as it is delicious, perfect for a weeknight dinner or a dinner party centerpiece.
Thai-style fish broth with greens
This fragrant Thai-style fish broth with greens is a vibrant dance of bold flavors and contrasting textures. Silky rice noodles soak up the deeply aromatic broth, infused with the earthy heat of red curry paste, the citrusy brightness of lime leaves, and the umami depth of fish sauce. Tender white fish and succulent king prawns add a delicate richness, while crisp pak choi and fresh coriander bring a lively, herbaceous finish. A bowl of this dish delivers the soul of Thai street food—warm, invigorating, and impossible to resist.
Thai rice noodle salad
Alright folks, let's talk about my Thai rice noodle salad, a dish bursting with flavors that will transport you straight to the streets of Bangkok! First off, pour boiling water over those vermicelli rice noodles and bean sprouts. While they soak up the heat, let me tell you about the time I mistook sugar for salt in a recipe. Let's just say it wasn't my finest culinary moment, but we all have our bloopers in the kitchen, right? Now, after you've drained and cooled the noodles, it's time to spice things up with some minced pork, ginger, and cayenne pepper. Oh, and here's a tip for you - add a sprinkle of crushed peanuts for that extra crunch that will make your taste buds dance with joy! As you mix in the lime, fish sauce, and muscovado sugar, think about the vibrant street food scene in Thailand where I first fell in love with this dish. And voilà, you've got yourself a refreshing Thai rice noodle salad that's as colorful as it is delicious. Enjoy every bite, my friends!
Thai pumpkin soup
Thai pumpkin soup is a velvety, aromatic bowl of comfort, its silky texture enriched by the natural sweetness of roasted pumpkin. A bright squeeze of fresh lime lifts the earthy depth of coconut milk and warming spices like cumin and coriander, while a sprinkle of toasted pumpkin seeds adds a satisfying crunch. The dish balances richness with a subtle tang, making it ideal for chilly evenings when only something deeply satisfying will do. Worth the effort for its vibrant flavors and cozy appeal, it’s a simple yet impressive way to bring a taste of Thailand to the table.
Tom yum soup with prawns
Hey there, foodies! Today I'm sharing my take on Tom Yum soup with prawns, a Thai classic that's sure to tickle your taste buds. Ingredients? Check. Instructions? Check. Now, let me tell you about the time I mistook galangal for ginger in this recipe. Let's just say, the taste was...unexpected! Lesson learned: always double-check your ingredients, folks. Here's a little tip for you: when adding the fish sauce, go easy at first. You can always add more later to adjust the seasoning. Trust me, nobody wants an overly salty soup! Now, follow the steps: boil the water with all the goodies, simmer, add the prawns and mushrooms, then finish off with the fish sauce. Voilà, you've got yourself a hearty bowl of Tom Yum soup! So go ahead, whip up this fragrant dish and transport yourself to the bustling streets of Bangkok. And remember, don't be afraid to experiment in the kitchen – it's all part of the fun!
Tom yum (hot & sour) soup with prawns
Alright, folks, time to spice things up with my version of Tom Yum soup! Trust me, it's gonna be a flavor explosion in your mouth. So, remember that one time I mistook galangal for ginger? Let's just say, it wasn't my finest culinary moment, but hey, we all make mistakes, right? Pro tip: make sure you know your ingredients before diving in. Now, here's a little secret for you - add a splash of coconut milk for a creamy twist that will take your Tom Yum to the next level. You can thank me later for this game-changer. Alright, first things first, get that chicken stock simmering and toss in the lemongrass, galangal (the right one this time!), coriander, and lime leaves. Let it all mingle together for a couple of minutes, then dive in with those juicy prawns, fish sauce, green chili, and lime juice. And there you have it - a bowl of hot and sour goodness that will transport you straight to Thailand. Enjoy, my friends!
Thai prawn curry
This vibrant Thai prawn curry delivers a lush, creamy coconut sauce kissed by fragrant red curry paste, where tender prawns swim in a balance of heat and depth. The dish balances richness with a gentle spice, its velvety texture punctuated by the bright acidity of tomatoes and the aromatic punch of ginger and onion. Worth making for its ability to capture the essence of Thai street food—effortlessly complex yet approachable, with layers of flavor that linger long after the last bite.
Thai pork & peanut curry
Hey there, my fellow foodies! Today, I'm going to share with you my beloved recipe for Thai pork & peanut curry. Trust me, this dish is a game-changer! First off, a little personal anecdote: one time, in the midst of cooking this curry, I accidentally mistook salt for sugar. Let's just say, it was an unforgettable and not-so-tasty experience. Lesson learned: always double-check your ingredients, folks! Now, for a unique tip: before adding the coconut milk, take a moment to taste your curry. Adjust the seasoning as needed to suit your palate. Remember, you're the boss of your kitchen! Alright, let's get cooking! Heat up that oil and get those spring onions and coriander in the pan. Oh, the aroma! When adding the pork, make sure to give it some love and let it brown nicely. Patience is key, my friends. Once you've simmered it all together with the curry paste, peanut butter, and coconut milk, you'll be rewarded with a dish that's bursting with flavor. Serve it up with a side of rice and enjoy a taste of Thailand right in your own home. Bon appétit!
Panang chicken curry (kaeng panang gai)
Panang chicken curry is a rich, aromatic Thai dish where tender chicken simmers in a velvety coconut milk base infused with fragrant Panang curry paste. The curry balances sweet, salty, and spicy notes—thanks to brown sugar, fish sauce, and fresh red chillies—while makrut lime leaves and basil add bright, citrusy depth. Served over steamed jasmine rice, the dish delivers a satisfying contrast of textures, from the creamy sauce to the crisp green beans. A true standout for its depth of flavor and ease of preparation, it’s a weeknight dinner that feels like a restaurant-worthy indulgence.
Prawn stir-fry
Alright, folks, let's talk about my infamous Prawn Stir-Fry recipe! I once made this for a dinner party and accidentally put in way too much fish sauce. Let's just say, it was a memorable meal with some very interesting faces around the table! A little tip for you all: make sure not to overdo it with the fish sauce. A little goes a long way! Now, onto the recipe. First off, put those tiger prawns in a bowl. Here's where the magic happens - grind up the chilli, garlic, coriander, and sugar. I learned the hard way to snip those coriander stalks first, so don't skip that step! Pour this fragrant mix over the prawns with lime juice and fish sauce. And voilà, you've got yourself a zesty and vibrant Thai Prawn Stir-Fry. The perfect balance of flavors that will have your taste buds dancing in delight! Enjoy, my friends.