Delicious Thai Cuisine Recipes from our April 11, 2019 class

News & Blog

Delicious Thai Cuisine Recipes from our April 11, 2019 class

Mango Thai Salad


½ firm mango (thin slice)

½ carrot (grated)

½ cup of cabbage (thin slice)

3 tsp thinly sliced red onion

½ tbsp. chopped fresh mint

½ tbsp. chopped fresh basil

½ tbsp. chopped fresh parsley

3 tsp unsweetened coconut flakes


2 tbsp olive oil

½ tbsp. of lemon juice

½ garlic clove

½ tsp honey

TT salt and pepper

Salad prep: Prepare all ingredients and mix into bowl

Dressing Prep: In medium sized bowl, whisk together all dressing ingredients. Serve sprinkled with coconut flakes


Thai Mango Sticky rice desserts

Yield: 2


½ cup sticky rice

¾ cup water (divided)

2-3 tbsp brown sugar

pinch of salt

½ can coconut milk

½ ripe mango


  • In a medium saucepan, soak rice in ½ cup of water for 25 minutes—do not drain
  • Add remaining water, ¼ of can coconut milk, salt and 1 tbsp brown sugar- stir well.
  • Bring to a gently boil, loosely cover with foil leaving room for steam to escape. Reduce to a simmer. Simmer for 20-30 minutes or until coconut milk has been absorbed.. Turn off heat, but remain on stove top—cover tightly with foil for 10 minutes.
  • To make sauce—warm the remaining coconut milk over low heat. Add remaining brown sugar and stir to dissolve.
  • Slice the mango to bite size piece
  • Scoop spoonful of rice mixture onto serving plate, top with coconut sauce and garnish with mango pieces.


Thai red curry chicken


¾ tbsp coconut oil

226 grams chicken breast-- 2” pieces

70 grams of chopped yellow onion

1 TBSP red curry paste

½ red bell pepper- small diced

½ orange pepper- small diced

½ zucchini- sliced

1 tsp fresh grated ginger

2 cloves of garlic minced

200 ml coconut milk

½ tbsp cornstarch

½ tbsp Thai sweet chili sauce

1 Tbsp soy sauce

1 Tbsp fish sauce

1 juice of a lime- 1 Tbsp

½ Tbsp brown sugar

1 Bay leaf

½ tsp dried basil

¼ tsp salt

Pinch of pepper


  • Gather and chop all ingredients
  • Over medium heat, melt the coconut oil in a large skillet
  • Add the chicken, onion and red curry paste. Saute just until chicken is no longer pink
  • Add the bell peppers, zucchini, ginger and garlic- saute for an additional 1 minute.
  • Add half of the coconut milk and stir.
  • Mix the remaining coconut milk with the cornstarch. And add to the skillet. Add the remaining ingredients as well.
  • Bring the mixture up to a boil, then reduce and simmer for 5 minutes or until the sauce thickens.
  • Remove the bay leaf.
  • Serve over angel hair pasta and can be garnished with fresh basil, cilantro, lime zest, lime juice
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