Link to

Thai Recipes

Beef Curry Green Peppers
Broccoli and Pork
Butternut Squash
Cabbage Salad
Caramel Blast
Chicken and Cashews
Coconut Cakes
Corn Flats
Curry Glaze
Dumpling Soup
Eggplant and Chicken
Fried Bananas
Ginger Chicken Soup
Mango Salad
Mushroom Curry Rice
Peanut Salmon
Pineapple Chicken
Prawn and Papaya
Seafood Medley
Seafood Pasta
Sesame Rice
Shitake Mushroom
Spicy and Sour Chicken
Spring Rolls
Sweet Pork
Thai Curried Prawns
Thai Green Curry
Thai Meat Salad
Thai Pad Se Ew
Thai Tomato Soup


Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
Vegetarian Recipes

Essential cookware

Cooking tips



Thai Pineapple Chicken


  • 1 onion, chopped
  • 6 chicken breasts, boneless and skinless
  • 2 tbsp of olive oil
  • 3 tbsp of garlic chili sauce
  • 1/3 cup of balsamic vinegar
  • ½ tbsp of fish sauce
  • 1 bag of sugar snap peas
  • 3 tsp of cornstarch
  • salt and pepper to taste


  1. Toss all the ingredients together in a bowl and pour them into a baking pan.
  2. Place the (covered) pan in a 400-degree oven for 45 minutes.
  3. Reduce the heat to 300 and leave the pan in the oven for another 5-10 minutes.
  4. Add salt and pepper to taste.

Serves: 5 persons




Classic Thai Lime Chicken


  • 1 whole chicken or 2 or 3 small Cornish hens
  • ½ cup of lime juice
  • 2 chilies chopped
  • 5 cloves of garlic
  • 2 onions, sliced
  • ½ cup of sugar
  • 1 tbsp of sesame oil
  • 2 tbsp of olive oil
  • 7 tbsp of fish sauce
  • 2 tbsp of soy sauce


  1. Wisk together all the ingredients until the sugar is dissolved.
  2. Rub the marinade into the skin of the chicken and atop.
  3. Pour a little water in the bottom of the pan that the chicken is in.
  4. Bake the them at 350-375 for 2.5 hours.

Serves: 5 persons




Thai Pineapple Salad


  • 1 purple onion, chopped
  • 2 cans of pineapple, strained and chopped
  • ½ cup of ground peanuts
  • 1 garlic clove, minced
  • ¼ cup or orange juice
  • 1 green pepper, chopped
  • 2 tbsp of olive oil
  • 1 lime, squeezed for juice
  • 1 tsp of fish sauce
  • salt and pepper to taste


  1. Toss all the ingredients together in large glass bowl.
  2. Refrigerate the salad for 3 hours.
  3. Toss before serving.

Serves: 4 persons

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved