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Irresistible Thai Appetizer Recipes


Different Thai receipts for every day. Table full with authentic Thai food

Introduction

When it comes to Thai cuisine, the journey of flavors begins with tantalizing appetizers that awaken the taste buds. From crispy spring rolls to savory satay skewers, Thai appetizers offer a delightful start to any meal. In this article, we will explore some irresistible Thai appetizer recipes that are easy to prepare and guaranteed to impress your guests. Let's dive into the world of Thai flavors and discover these mouthwatering starters.

Table of Contents

  1. Introduction

  2. Thai Fresh Spring Rolls with Peanut Dipping Sauce

  3. Crispy Thai Fish Cakes (Tod Mun Pla)

  4. Chicken Satay with Peanut Sauce

  5. Thai Coconut Shrimp Soup (Tom Kha Goong)

  6. Vegetarian Thai Dumplings (Jeeb)

  7. Green Papaya Salad (Som Tum)

  8. Thai Grilled Beef Salad (Nam Tok Nua)

  9. Thai Chicken Lettuce Wraps

  10. Spicy Thai Chicken Wings

  11. Thai Stuffed Squid (Pla Muek Yang)

  12. Thai Corn Fritters (Tod Man Khao Pod)

  13. Crispy Tofu with Thai Sweet Chili Sauce

  14. Thai Pork Skewers (Moo Ping)

  15. Conclusion

Thai Fresh Spring Rolls with Peanut Dipping Sauce

Ingredients:

  • Rice paper wrappers

  • Cooked shrimp or shredded chicken

  • Rice vermicelli noodles

  • Lettuce leaves

  • Fresh mint leaves

  • Fresh cilantro leaves

  • Bean sprouts

  • Sliced cucumber

  • Sliced carrot

  • Thai sweet chili sauce

  • Crushed peanuts

Instructions:

  1. Dip a rice paper wrapper into warm water for a few seconds until pliable.

  2. Place lettuce leaves, mint, cilantro, noodles, shrimp or chicken, bean sprouts, cucumber, and carrot in the center of the wrapper.

  3. Roll the wrapper tightly, tucking in the sides as you go.

  4. Repeat with the remaining ingredients.

  5. Serve the fresh spring rolls with peanut dipping sauce and a sprinkle of crushed peanuts.

Crispy Thai Fish Cakes (Tod Mun Pla)

Ingredients:

  • White fish fillets, deboned and minced

  • Red curry paste

  • Kaffir lime leaves, finely shredded

  • Fish sauce

  • Egg

  • Green beans, finely chopped

  • Fresh cilantro, chopped

  • Red chili, finely chopped (optional)

  • Oil for frying

Instructions:

  1. In a bowl, mix the minced fish, red curry paste, kaffir lime leaves, fish sauce, and egg until well combined.

  2. Add the chopped green beans, cilantro, and red chili (if using) to the mixture.

  3. Form the mixture into small patties and refrigerate for 30 minutes.

  4. Heat oil in a pan and fry the fish cakes until golden brown and crispy.

  5. Serve the fish cakes with sweet chili sauce or cucumber relish.

Chicken Satay with Peanut Sauce

Ingredients:

  • Chicken breast or thigh, sliced into thin strips

  • Lemongrass, finely minced

  • Garlic, minced

  • Soy sauce

  • Fish sauce

  • Turmeric powder

  • Cumin powder

  • Coriander powder

  • Brown sugar

  • Coconut milk

  • Peanut butter

  • Lime juice

  • Skewers, soaked in water

Instructions:

  1. In a bowl, mix the lemongrass, garlic, soy sauce, fish sauce, turmeric powder, cumin powder, coriander powder, and brown sugar to make the marinade.

  2. Add the sliced chicken to the marinade and refrigerate for at least 2 hours.

  3. Thread the marinated chicken onto the soaked skewers.

  4. Grill the chicken skewers until cooked and slightly charred.

  5. For the peanut sauce, mix coconut milk, peanut butter, lime juice, and a dash of soy sauce until smooth. Heat the sauce in a pan until warm.

  6. Serve the chicken satay with the peanut sauce on the side.

Thai Coconut Shrimp Soup (Tom Kha Goong)

Ingredients:

  • Shrimp, peeled and deveined

  • Coconut milk

  • Lemongrass, bruised

  • Galangal, sliced

  • Kaffir lime leaves

  • Thai chilies, bruised

  • Mushrooms, sliced

  • Fish sauce

  • Lime juice

  • Fresh cilantro, chopped

Instructions:

  1. In a pot, bring coconut milk, lemongrass, galangal, kaffir lime leaves, and Thai chilies to a gentle boil.

  2. Add the sliced mushrooms and shrimp to the pot.

  3. Season the soup with fish sauce and lime juice to taste.

  4. Simmer until the shrimp are cooked and flavors are well infused.

  5. Garnish with fresh cilantro before serving.

Vegetarian Thai Dumplings (Jeeb)

Ingredients:

  • Wonton wrappers

  • Tofu, finely minced

  • Water chestnuts, finely chopped

  • Shiitake mushrooms, soaked and finely chopped

  • Garlic, minced

  • Soy sauce

  • Sesame oil

  • Cornstarch

  • Thai chili sauce for dipping

Instructions:

  1. In a bowl, mix the minced tofu, chopped water chestnuts, shiitake mushrooms, garlic, soy sauce, sesame oil, and cornstarch.

  2. Place a small spoonful of the filling in the center of each wonton wrapper.

  3. Fold the wrapper in half and seal the edges with water.

  4. Steam the dumplings for about 8-10 minutes until cooked.

  5. Serve the vegetarian Thai dumplings with Thai chili sauce for dipping.

Green Papaya Salad (Som Tum)

Ingredients:

  • Green papaya, shredded

  • Cherry tomatoes, halved

  • Green beans, chopped

  • Roasted peanuts, crushed

  • Garlic, minced

  • Thai chilies, minced

  • Fish sauce

  • Lime juice

  • Palm sugar

  • Tamarind pulp

Instructions:

  1. In a mortar and pestle, pound the minced garlic and Thai chilies until well combined.

  2. Add the shredded green papaya and pound lightly to bruise and soften it.

  3. Add cherry tomatoes, green beans, and roasted peanuts to the mortar and gently bruise them.

  4. In a separate bowl, mix fish sauce, lime juice, palm sugar, and tamarind pulp to make the dressing.

  5. Pour the dressing over the papaya mixture and toss well.

  6. Serve the green papaya salad garnished with extra peanuts.

Thai Grilled Beef Salad (Nam Tok Nua)

Ingredients:

  • Beef sirloin, grilled and thinly sliced

  • Shallots, thinly sliced

  • Green onions, chopped

  • Mint leaves, torn

  • Cilantro leaves, chopped

  • Ground toasted rice

  • Fish sauce

  • Lime juice

  • Ground chili powder

Instructions:

  1. In a bowl, combine the grilled beef slices with shallots, green onions, mint leaves, and cilantro.

  2. In a separate bowl, mix fish sauce, lime juice, and ground chili powder to make the dressing.

  3. Pour the dressing over the beef mixture and toss well.

  4. Sprinkle ground toasted rice on top for added texture and flavor.

  5. Serve the Thai grilled beef salad on a bed of lettuce leaves.

Thai Chicken Lettuce Wraps

Ingredients:

  • Ground chicken

  • Garlic, minced

  • Ginger, grated

  • Water chestnuts, finely chopped

  • Hoisin sauce

  • Soy sauce

  • Lime juice

  • Thai chili sauce

  • Butter lettuce leaves

  • Fresh cilantro, chopped

  • Crushed peanuts

Instructions:

  1. In a pan, sauté the minced garlic and grated ginger until fragrant.

  2. Add ground chicken and cook until browned.

  3. Stir in chopped water chestnuts, hoisin sauce, soy sauce, and lime juice.

  4. Simmer until the sauce thickens.

  5. Spoon the chicken mixture into butter lettuce leaves.

  6. Garnish with chopped cilantro and crushed peanuts.

Spicy Thai Chicken Wings

Ingredients:

  • Chicken wings

  • Fish sauce

  • Lime juice

  • Brown sugar

  • Garlic, minced

  • Thai chilies, minced

  • Cornstarch

  • Vegetable oil for frying

  • Fresh cilantro for garnish

Instructions:

  1. In a bowl, mix fish sauce, lime juice, brown sugar, minced garlic, and Thai chilies to make the marinade.

  2. Coat the chicken wings with the marinade and refrigerate for at least 2 hours.

  3. Heat vegetable oil in a deep pan for frying.

  4. Toss the marinated chicken wings in cornstarch and shake off any excess.

  5. Fry the chicken wings until crispy and golden brown.

  6. Garnish with fresh cilantro before serving.

Thai Stuffed Squid (Pla Muek Yang)

Ingredients:

  • Squid tubes

  • Ground pork

  • Glass noodles, soaked and chopped

  • Shiitake mushrooms, soaked and chopped

  • Garlic, minced

  • Soy sauce

  • Oyster sauce

  • Cilantro roots, minced

  • White pepper

  • Toothpicks

Instructions:

  1. In a bowl, mix ground pork, chopped glass noodles, shiitake mushrooms, minced garlic, soy sauce, oyster sauce, cilantro roots, and white pepper to make the stuffing.

  2. Stuff the squid tubes with the pork mixture and secure the ends with toothpicks.

  3. Grill the stuffed squid until cooked and slightly charred.

  4. Serve the Thai stuffed squid with dipping sauce on the side.

Thai Corn Fritters (Tod Man Khao Pod)

Ingredients:

  • Corn kernels

  • Rice flour

  • All-purpose flour

  • Baking powder

  • Egg

  • Red curry paste

  • Kaffir lime leaves, finely shredded

  • Fish sauce

  • Sugar

  • Vegetable oil for frying

Instructions:

  1. In a bowl, mix corn kernels, rice flour, all-purpose flour, baking powder, egg, red curry paste, and shredded kaffir lime leaves.

  2. Add fish sauce and sugar to taste.

  3. Heat vegetable oil in a pan for frying.

  4. Drop spoonfuls of the corn mixture into the hot oil and fry until golden brown.

  5. Drain the fritters on a paper towel before serving.

Crispy Tofu with Thai Sweet Chili Sauce

Ingredients:

  • Firm tofu, cut into cubes

  • Cornstarch

  • Vegetable oil for frying

  • Thai sweet chili sauce

Instructions:

  1. Toss the tofu cubes in cornstarch, shaking off any excess.

  2. Heat vegetable oil in a pan for frying.

  3. Fry the tofu until golden and crispy.

  4. Serve the crispy tofu with Thai sweet chili sauce for dipping.

Thai Pork Skewers (Moo Ping)

Ingredients:

  • Pork shoulder or tenderloin, sliced into thin strips

  • Coconut milk

  • Soy sauce

  • Fish sauce

  • Palm sugar

  • Turmeric powder

  • Coriander powder

  • Cumin powder

  • Garlic, minced

  • Lemongrass, finely minced

  • Vegetable oil for grilling

  • Fresh cilantro for garnish

Instructions:

  1. In a bowl, mix coconut milk, soy sauce, fish sauce, palm sugar, turmeric powder, coriander powder, cumin powder, minced garlic, and lemongrass to make the marinade.

  2. Add the sliced pork to the marinade and refrigerate for at least 2 hours.

  3. Thread the marinated pork onto skewers.

  4. Grill the pork skewers until cooked and slightly charred.

  5. Garnish with fresh cilantro before serving.

Conclusion

These irresistible Thai appetizer recipes bring the vibrant and bold flavors of Thailand to your table. From the refreshing Thai fresh spring rolls to the spicy Thai chicken wings, each dish promises to awaken your taste buds and leave you craving more. Impress your guests with these delectable starters and embark on a culinary journey through the rich and diverse world of Thai cuisine. Enjoy your flavorful creations and the delightful experiences they bring to your dining occasions.

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