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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A fast Thai basil stir-fry where chopped seitan stands in for minced meat, fried with chillies, shallots and garlic and glazed with soy sauces and sugar before a whole bunch of basil wilts through it.
Ground chicken, rice noodles and bean sprouts are tossed in a maple-sweetened tamari and fish sauce dressing with garlic butter, scrambled egg, cilantro and roasted peanuts.
An Isaan-style laab of ground pork tossed warm with toasted rice powder, lime juice, fish sauce, shallot, mint and herbs, served with sticky rice and crunchy vegetables.
A sour Thai curry of shrimp in a tamarind broth pounded with dried chilies, fingerroot and poached fish, with green papaya, carrot, long beans and napa cabbage.
Made here with chicken, baby corn and mushrooms are stir-fried with carrot, onion, bell pepper and scallions in a savoury garlic sauce. It is a mild, garlic-forward dish served with jasmine rice.
Jumbo shrimp baked in a covered pot over seasoned glass noodles that absorb every bit of the cooking juices. Ginger, garlic, celery and sweet pepper perfume the noodles from below while cracked pepper adds gentle warmth.
A dense, sliceable baked custard made with mashed taro, eggs, coconut milk and palm sugar, golden on top and gently sweet throughout. A few crisp fried shallots on top add the classic sweet and salty finish.
Frozen-and-thawed tofu marinated in coconut milk, Massaman curry paste and curry powder, threaded on skewers and baked, served with a peanut, curry and lime sauce.
Chewy vegetarian duck, made from wheat gluten, takes a hard sear before joining string beans, onion and bell pepper in a basil-heavy stir-fry pounded with garlic and bird's eye chilies. It is boldly hot and savory, with the basil folded in at the very end so it stays fresh.
Beef and scallion skewers grilled until charred at the edges and served with a bright green coconut sauce of cilantro, ginger, serrano chiles and lime, sweetened with a little brown sugar.
Thai-style spring rolls with a filling of glass noodles, seasoned ground pork, shiitake, cabbage, carrot and cilantro stems, wrapped, sealed with beaten egg and fried until crisp and golden.
A whole chicken marinated overnight in a salty-sweet oyster and soy marinade, rubbed with a garlic, cilantro root, and black peppercorn paste, and roasted on its sides until the juices run clear.
ThaiServes 4 to 6124 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Butternut squash and chickpeas simmered in red curry paste, coconut milk and vegetable broth, partly blended, with spinach, lime, cilantro and Thai basil.
Thai-style cashew chicken: marinated thigh pieces sear in a hot pan, then bell peppers, onion and garlic join a chili paste and oyster sauce glaze, with roasted cashews and fried dried chilies to finish.
Made here with chicken, tender pieces are stir-fried with cashews, mushrooms, celery, bell pepper and baby corn in a roasted chili paste sauce. It is savoury and lightly sweet, with mild to medium heat from the dried chilies.
Sliced chicken tossed in a hot wok with bok choy, broccoli, carrot, mushrooms, bell pepper and napa cabbage in a light, savory sauce. The vegetables stay bright and crisp, making this a fresh, balanced plate to serve over jasmine rice. Chicken is the protein used here; pork, vegetables or tofu work the same way.
Thinly sliced chicken and mushrooms are gently poached in coconut milk scented with galangal, lemongrass and kaffir lime. It is a smooth, aromatic soup with mild heat from the chilies.
Tender chicken and mixed mushrooms coated in a bold garlic and black peppercorn sauce, finished with fresh cilantro. It is pungent, peppery and deeply savory, best spooned over plain rice. Chicken is the protein used here; pork, vegetables or tofu can take its place.
Flaky pastry triangles around a mild, coconut-rich filling of chicken, potato, carrot and onion seasoned with massaman curry. A lightly pickled cucumber and shallot relish in sweetened vinegar is served for dipping.
A rich, warmly spiced massaman curry with tender chicken thigh, potato and onion simmered in coconut milk, balanced with palm sugar and tamarind. Flaky roti, fried until blistered, is served alongside for tearing and dipping.
A dry, fiery chicken stir-fry built on red curry paste, with string beans, eggplant, baby corn and bell pepper and a handful of Thai basil at the end. There is no coconut milk to soften it, so the heat stays front and center. Chicken is the protein used here; pork, vegetables or tofu are equally suitable.
Made here with chicken, this dry curry stir-fry works red curry paste with coriander and cumin, then tosses it with string beans and bell pepper and finishes with kaffir lime. With no coconut milk to soften it, the heat is direct and intense.
Chilled jasmine rice stir-fried with chicken, egg, tomato, onion, scallions, peas and carrot in a light soy and fish sauce seasoning. It is the familiar, everyday version — savory, colorful and quick. Chicken is the protein used here; pork, vegetables or tofu can be used instead.
Ground chicken, tofu, carrot and napa cabbage are served in a clear, lightly seasoned broth with soft glass noodles. It is a mild, comforting soup finished with scallions and cilantro.
Thin strips of beef sirloin seared and simmered with red onion and bell peppers in a coconut milk and red curry sauce, served over rice noodles with basil and lime.
This Coconut Curry Beans and Greens recipe is creamy, flavorful, and ready in just 30 minutes! Made with white beans, tofu, and veggies for an easy, vegan meal.