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The Best Asian Recipes

by Tage
written by Tage

Craving a culinary journey to Asia without leaving your kitchen? You’re in the perfect place! From the aromatic streets of Bangkok to the bustling markets of Shanghai, Asian cuisine brings a delightful range of flavors, colors, and aromas that are simply irresistible. Today, we’re diving into a selection of fabulous Asian recipes that will transport your taste buds straight to these exotic destinations.

Whether you’re in the mood for a hearty stir-fry, a comforting curry, or a refreshing noodle dish, these recipes have been curated to satisfy every craving. Each dish is packed with fragrant herbs and spices that define Asian cooking. Ready to embark on this tantalizing trip through your senses? Let’s get started!

1. Creamy Thai Chicken and Sweet Potato Curry

Indulge in the rich, velvety textures of this Creamy Thai Chicken and Sweet Potato Curry. Every bite is an explosion of flavors with tender chicken, creamy coconut milk, and the sweetness of vibrant sweet potatoes.

2. Thai Red Curry with Salmon and Vegetables

Treat yourself to this exquisite Thai Red Curry with Salmon and Vegetables. The tender salmon, fresh vegetables, and spicy, coconut-infused curry create a symphony of tastes that is truly unforgettable.

3. Quick Thai Soup with Chicken and Noodles

This Quick Thai Soup with Chicken and Noodles is a bowl of comfort on a busy day. It’s brimming with tender chicken pieces, slippery noodles, and a broth rich with lemongrass and ginger — perfect for a warming lunch or dinner.

4. Pad Thai with Shrimp

Dive into the magical world of flavor with this classic Pad Thai with Shrimp. Tossed with crunchy peanuts and fresh lime, the juicy shrimp and soft rice noodles make every forkful sensationally satisfying.

5. Thai Red Curry with Pork and Sweet Potato

Feast on the delicious depth of this Thai Red Curry with Pork and Sweet Potato. Juicy pork marries perfectly with creamy, spiced sweet potatoes, making every taste a cozy, spicy delight.

6. Thai-Marinated Chicken Thighs with Rice and Cucumber Salad

For a simple yet luxurious meal, try these Thai-Marinated Chicken Thighs with Rice and Cucumber Salad. The savory marinade adds a burst of flavor to the tender chicken while the cucumber salad brings cool, crisp balance to every bite.

7. Kung Pao Chicken

Experience this classic Kung Pao Chicken, where spicy meets sweet in a perfect harmony. The juicy chicken is tossed with crunchy peanuts and colorful vegetables — a truly unforgettable Asian dish.

8. Quick Asian Fish Soup

Warm up with this comforting Quick Asian Fish Soup, packed with fresh fish and aromatic spices. It’s a breeze to prepare yet delivers a rich, complex flavor that’s soothing to the soul.

9. Thai Sticky Chicken

This Thai Sticky Chicken offers a delightful mix of sweet, spicy, and savory flavors that cling deliciously to every juicy piece. It’s a dish that’s certain to become a family favorite.

10. Grilled Thai Marinated Salmon with Vegetable Skewers and Dipping Sauce

Elevate your next barbecue with Grilled Thai Marinated Salmon and Vegetable Skewers. Served with a tangy dipping sauce, the tender salmon and charred vegetables create a culinary masterpiece perfect for any occasion.

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15 Rask thaisuppe med kylling og nudler
RecipesSaucesSeafoodSteakTapasTips & Tricks

Quick Thai Soup with Chicken and Noodles

by Tage
written by Tage

Few things are more satisfying than a steaming bowl of Thai soup on a busy weeknight. This quick version with chicken and noodles is one of my absolute favorites when I need something delicious on the table fast. It combines all those wonderful Thai flavors we love – creamy coconut milk, fresh lime, spicy chili, and the distinctive taste of red curry paste.

The great thing about this soup is that it’s incredibly filling while still feeling light and fresh. The chicken provides protein, the noodles give you that satisfying fullness, and all the vegetables add both flavor and nutrition. And the best part? From start to finished dinner, it only takes about 35 minutes. Trust me, you’ll be making this again and again.

Love Thai food? Check out my recipe for Thai red curry with salmon and green beans, or the popular pad thai with shrimp – both easy to make at home!

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Rask thaisuppe med kylling og nudler
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Quick Thai Soup with Chicken and Noodles

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 400 g chicken breast fillet
  • 200 g rice noodles
  • 1 l chicken broth
  • 400 ml coconut milk
  • 2 tbsp red curry paste
  • 3 cm fresh ginger
  • 2 cloves garlic
  • 1 red bell pepper
  • 200 g sugar snap peas
  • 150 g mushrooms (e.g. button mushrooms)
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp sugar
  • 1 tbsp neutral oil
  • 4 spring onions
  • 1 red chili
  • 1 bunch fresh coriander
  • Salt and pepper

Instructions

Cut the chicken breast into thin strips and season with salt and pepper. Finely chop the garlic and grate the ginger. Cut the bell pepper into thin strips, slice the mushrooms, and halve the sugar snap peas. Cut the spring onions into diagonal slices and the chili into thin rings. Soak the noodles in cold water while you make the soup.

Heat the oil in a large pot over medium-high heat. Quickly sear the chicken strips until golden, about 3-4 minutes. Remove the chicken from the pot and set aside. In the same pot, fry the garlic, ginger, and curry paste for 1 minute until fragrant.

Pour in the chicken broth and bring to a boil. Stir in the coconut milk, fish sauce, soy sauce, sugar, and lime juice. Let the soup simmer for 5 minutes so the flavors blend. Taste and adjust with more fish sauce or lime juice if needed – the soup should be balanced between salty, sour, sweet, and spicy.

Add the bell pepper, mushrooms, and sugar snap peas, and cook for 3-4 minutes until the vegetables are tender but still have some crunch. Drain the noodles and rinse them in cold water. Add the noodles and chicken back to the pot and warm through for 1-2 minutes.

Divide the soup into deep bowls and top with spring onions, chili, and plenty of fresh coriander. Serve immediately while the soup is hot. If you have lime wedges for serving, it adds an extra authentic touch – an extra squeeze of lime really elevates the flavors.

Notes

Tip: Use full-fat coconut milk for an extra creamy soup. The rice noodles can be swapped for egg noodles if you prefer. Want more heat? Increase the amount of curry paste or let the chilies sit in the soup longer. The soup keeps for 2-3 days in the fridge, but the noodles absorb liquid, so add extra broth when reheating.

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15 Thai sticky chicken
RecipesSteakTapasTips & Tricks

Thai Sticky Chicken

by Tage
written by Tage

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Thai sticky chicken
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Thai Sticky Chicken

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 1 kg raw chicken drumsticks
  • 1 large red or 3-4 green chilies
  • 1 bunch cilantro with stems
  • 3 cloves garlic
  • 3 cm ginger
  • 1 tsp turmeric
  • 2 tbsp soy sauce
  • 4 tbsp fish sauce
  • 8 tbsp palm sugar or brown sugar
  • 2 tbsp liquid honey
  • Salad and/or rice for serving

Instructions

Put all marinade ingredients (chili, cilantro stems, garlic, ginger, turmeric, soy sauce, fish sauce, sugar, and honey) in a blender and blend until smooth.

Pour the marinade over the chicken and store in the refrigerator for 24 hours before cooking.

When the chicken has finished marinating, place it in an oven-safe dish. Preheat the oven to 200°C, or alternatively cook on the grill.

Cook until most of the liquid has evaporated, about 30-40 minutes.

Serve with finely chopped cilantro leaves and salad and/or rice as a side.

Notes

Tip: Remember to marinate the chicken 24 hours in advance. This is deliciously messy finger food!

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20 Grillet laks med thai-marinade og gronnsaksspyd
RecipesSaucesSteakStewsTips & Tricks

Grilled Thai Marinated Salmon with Vegetable Skewers and Dipping Sauce

by Tage
written by Tage

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Grillet laks med thai-marinade og gronnsaksspyd
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Grilled Thai Marinated Salmon with Vegetable Skewers and Dipping Sauce

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 4 pcs salmon fillets
  • --- Marinade ---
  • 4 tbsp thai sweet chili sauce
  • 1 tbsp freshly squeezed lime juice
  • 1 tbsp fish sauce
  • 3 tbsp soy sauce
  • 1 tsp dried coriander or a handful of fresh coriander, finely chopped
  • 1/4 tsp black pepper
  • 3-4 cloves garlic, crushed
  • --- Vegetable Skewers ---
  • Eggplant
  • Zucchini
  • Mushrooms
  • 1 pcs onion, cut into 4 pieces and separated into 4-5 layers
  • Bell pepper
  • Oil for spraying
  • --- Dipping Sauce ---
  • 3 pcs spring onions, finely chopped
  • 3 tsp freshly squeezed lime juice
  • 2 tsp fish sauce
  • 1 tbsp palm sugar, finely chopped
  • 1 tbsp soy sauce
  • Chili, finely chopped to taste

Instructions

Start with the vegetable skewers. Cut the vegetables into roughly equal-sized pieces, spray lightly with oil, and set aside.

Make the dipping sauce by mixing all ingredients together and set aside.

Prepare the salmon marinade by combining all ingredients. Pat the salmon fillets dry with paper towels and place them in the marinade.

Fire up the grill. Begin with the vegetable skewers and grill until they start to look done.

Place the salmon on the grill and cook. Carefully flip after a few minutes and grill until the salmon is cooked through.

Notes

Tip: Cut the vegetables into equal-sized pieces for even cooking. Pat the salmon dry with paper towels before marinating for better adhesion.

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20 Thailandsk biffsalat med friske urter og gronnsaker
PizzaRecipesSteakTips & Tricks

Thai Beef Salad

by Tage
written by Tage

Blend together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger, and garlic with an immersion blender or mortar. Pour half into a bowl or container with the beef that can be sealed and refrigerated. Save the other half for serving. Place the beef with marinade in the refrigerator for at least two hours.

Cook the beef for 2-3 minutes on each side or to your preference. Let the beef rest for at least 10 minutes.

Toss together tomatoes, cucumber, onion, chilies, mint, cilantro, basil, nuts (cashews or peanuts), and kaffir lime in a large bowl. Slice the beef thinly and combine with the salad. Use the remaining dressing/marinade. Serve in bowls with some freshly sliced chili as garnish.

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Thailandsk biffsalat med friske urter og gronnsaker
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Thai Beef Salad

Rating: 5.0/5
( 1 votes )
Servings: 2-4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • --- Marinade ---
  • 1 1/2 tbsp lime juice
  • 1 tbsp finely chopped palm sugar
  • 1 tbsp fish sauce
  • 2 tsp sesame oil
  • 1 tsp soy sauce
  • 2 tsp finely grated fresh ginger
  • 1 clove pressed garlic
  • --- Salad ---
  • approx 500 g beef tenderloin
  • 1 x 200 g pack cherry tomatoes, halved
  • 1 cucumber, quartered and sliced thinly
  • 1 red onion, halved and sliced thinly
  • 2 red chilies, halved and sliced thinly
  • 1 bunch mint, chopped
  • 1 bunch cilantro, chopped
  • 1 bunch (Thai or regular) basil, chopped
  • 55 g peanuts or cashews
  • 4 kaffir lime leaves, finely chopped (available at Asian stores)

Instructions

Step 1
Blend together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger, and garlic with an immersion blender or mortar. Pour half into a bowl or container with the beef that can be sealed and refrigerated. Save the other half for serving. Place the beef with marinade in the refrigerator for at least two hours.

Step 2
Cook the beef for 2-3 minutes on each side or to your preference. Let the beef rest for at least 10 minutes.

Step 3
Toss together tomatoes, cucumber, onion, chilies, mint, cilantro, basil, nuts (cashews or peanuts), and kaffir lime in a large bowl. Slice the beef thinly and combine with the salad. Use the remaining dressing/marinade. Serve in bowls with some freshly sliced chili as garnish.

Notes

Tip: The marinade with sesame oil and palm sugar gives the beef a wonderful smoky flavor and crispy crust. Serve with noodles for a more filling main course.

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10 Thai green curry med kylling og aubergine i en bolle
RecipesSeafoodSteakTapasTips & Tricks

Thai Green Curry with Chicken and Eggplant

by Tage
written by Tage

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Thai green curry med kylling og aubergine i en bolle
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Thai Green Curry with Chicken and Eggplant

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 2 tbsp thai green curry paste
  • 400 g chicken
  • 400 g eggplant
  • 1 can coconut milk
  • coriander leaves for garnish
  • fresh green chili for garnish

Instructions

Start by heating the curry paste with a little coconut milk. When it comes to a boil, add the sliced or chopped chicken.

Cook until the chicken starts to look done, then add the eggplant cut into small pieces and the rest of the coconut milk.

Simmer on low heat until the eggplant begins to soften. Garnish with fresh coriander and green chili.

Notes

Tip: This recipe comes together very quickly if you've made curry paste ahead of time.

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15 Thai green curry paste i en morter
LunchRecipesSeafoodSteakTips & Tricks

Thai Green Curry Paste

by Tage
written by Tage

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Thai green curry paste i en morter
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Thai Green Curry Paste

Rating: 5.0/5
( 1 votes )
Servings: 8 Prep Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 1 stalk lemongrass, fresh or jarred lemongrass
  • 1-3 green chilies
  • 1 shallot
  • 4-5 cloves garlic
  • 1 thumb-sized piece galangal or ginger
  • A large handful chopped fresh cilantro (leaves and stems)
  • A large handful fresh basil
  • 1/2 tsp ground cumin
  • 1/2 tsp white pepper
  • 1/2 tsp ground coriander
  • 3 tbsp fish sauce
  • 1 tsp shrimp paste (if you can't find this, add extra fish sauce or a little extra salt)
  • 2 tbsp lime juice
  • 1 tsp palm sugar
  • 3-4 tbsp coconut milk (to help blend the ingredients together)

Instructions

You don't need to chop too finely before throwing it into the blender. In no time, you'll have the most delicious Thai green curry paste!

Notes

Feel free to make a large batch and freeze in portions. Tastes much better than store-bought curry paste.

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