These peanut chicken soba noodles and Mongolian ground beef noodles are another tasty weeknight favorite.

We don’t love eating out because it’s very expensive for our family of four, and I truly love homemade food. In no way is this authentic Pad Thai, but it’s easy, tasty, and a cozy meal that keeps the kitchen cool.

I love one pot meals, getting a healthy dinner on the table quickly, and adding variety so we don’t get bored with the same thing.

Please note you can add whatever you want or have on hand so you can mix things up even with this one recipe.

Why You’ll Love This Recipe

• Incredibly flavorful: Perfect balance of flavor and texture without being overly sweet.
• Protein packed: 36 grams of protein and healthier than take out.
• Quick and easy: Simple ingredients, easy prep, and just under 20 minutes of cooking in one pot.
• Easy variations: Switch up the protein and noodles, make it vegetarian, go nut-free, and add your favorite veggies.

Ingredients for One Pot Pad Thai

This Pad Thai recipe uses 8 main ingredients and 5 for the homemade sauce, all of which are easy to find.

• Eggs: Keeps the dish traditional and adds extra protein. You can easily leave them out if you don’t eat eggs.
• Bell pepper: I added red bell pepper for crunch, flavor, and a splash of color.
• Chicken: Boneless skinless chicken breasts cut into small bite-sized pieces.
• Chicken broth: Cooking in low sodium chicken broth instead of water really kicks up the flavor.
• Noodles: Flat wide rice noodles. I used Blue Dragon but Thai kitchen is a good brand too, or use brown rice noodles. You can also try regular spaghetti, see variations below. Or, for a low carb version try my Pad Thai zucchini noodles.
• Toasted sesame oil: It doesn’t have a high smoke point so it’s not ideal, but I love the taste of it in Pad Thai. You can use avocado oil or coconut oil.
• Soy sauce: Adds a rich flavor to the sauce that deepens the overall taste. Gluten free liquid aminos works too.
• Maple syrup: For a touch of natural sweetness. You can also use honey or brown sugar, coconut sugar, cane sugar or regular sugar.
• Lime juice: Use fresh lime juice for a more vibrant, aromatic flavor.
• Fish sauce: We like fish sauce, but if it’s not for you go ahead and omit.
• Sriracha: Adds a bit of spice that you can adjust to your taste.
• Garnish: Unsalted peanuts and cilantro keeps it simple but adds a nice crunch and a burst of freshness.

How to Make Pad Thai in One Pot

I love to make Pad Thai in this non-stick large pot because it is basically like a giant skillet and nothing sticks to it. Even better than a Dutch oven!

• Scramble eggs: Heat a large pot, Dutch oven, or deep skillet over medium-high heat and add a bit of oil. Whisk the eggs in a small bowl, pour them into the pot, and cook, breaking them apart until scrambled. Transfer to a bowl and set aside.
• Saute bell peppers: Add a bit more oil and toss in the bell peppers. Cook and stir for 3-4 minutes until they’re slightly charred, then add them to the bowl with the eggs.
• Brown the chicken: Add more oil to the pot, then add in the chicken. Cook for 5 minutes, stirring once to let it brown.
• Cook noodles: Add the chicken broth and the rest of the oil to the pot with the chicken, then bring it to a boil. Place the noodle nests on top, cover, turn the heat down to low, and let it simmer for 5 minutes.

• Make Pad Thai sauce: While the chicken and noodles are cooking, combine all the sauce ingredients in a small bowl and whisk them together.
• Add sauce: Stir the noodles, add the sauce, and cook for 2 more minutes or until the noodles are done, keeping the pot covered.
• Mix in eggs and veggies: Turn off the heat, then mix in the cooked eggs, bell pepper, peanuts, and cilantro. Give it a gentle stir and serve right away.

Tips for Best Results

This one pot Pad Thai recipe comes together in no time. Here are a few simple tips to keep in mind before you begin.

• Prep ingredients first: The actual cook time is very quick, so make sure everything is chopped and ready to go.
• Let pepper and chicken char: The caramelization from the charring adds depth of flavor and a tasty, smoky touch.
• Don’t overcook the noodles: They’ll turn mushy and stick together if you overcook them. Just cook them until they’re tender for the best texture.
• To thin it out: Add more broth to make it more saucy.

Variations

• Chicken thighs: Use boneless skinless chicken thighs, and there’ll be no changes to the recipe.
• Shrimp: Thaw, drain well, remove tails and quickly stir fry for 2-3 minutes.
• Tofu: Press to remove moisture, cube, and stir fry. Or use my crispy fried tofu recipe.
• Nut-free: Simply omit the peanuts.
• Add green onion and basil: These are common in Pad Thai but I wanted to keep the ingredient list shorter. You can add whatever you have on hand or love.
• Add other vegetables: You can add any quick cooking vegetables like bean sprouts, Bok choy, asparagus, green beans, snap peas, mushrooms, baby corn, or steamed broccoli.
• Regular spaghetti: You can use it, but might need to cook longer and add more broth.

How to Store and Reheat

Store: I think it tastes best fresh and should be consumed within 2 days because of the noodles.

I don’t recommend to freeze it because pasta and vegetables don’t freeze well.

Reheat: To heat Pad Thai simply do so in the microwave in 1 minute increments. Or you can stir fry it again, but you will need to use more oil.

FAQs

More One Pot Recipes to Try

• Cilantro lime chicken rice skillet
• Healthy hamburger helper
• Tuscan chicken pasta
• Chicken pasta primavera

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One Pot Pad Thai

One Pot Pad Thai is a quick 30 minute meal with chicken, veggies, rice noodles, and the best sauce. It has 36 grams of protein!

Course Dinner

Cuisine Thai

Diet Gluten Free

Prep Time 13 minutes minutes

Cook Time 17 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 539kcal

Author Olena Osipov

Equipment

• Large pot

Ingredients

For the Pad Thai:

• 2 large eggs
• 1 large red bell pepper coarsely chopped
• 3 boneless skinless chicken breasts cut into small pieces
• 2 1/2 cups chicken broth low sodium
• 11 ounces flat rice noodles
• 3/4 cup unsalted peanuts coarsely chopped
• 1/2 cup cilantro finely chopped
• 2 tablespoons sesame oil divided

For the Sauce:

• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sriracha

US Customary – Metric

Instructions

• Preheat large pot, Dutch oven or deep skillet on medium-high heat and add a bit of oil to coat. In a small bowl, whisk the eggs, add to the pot and cook until scrambled, stirring and breaking them into pieces constantly. Transfer to a medium bowl and set aside.
• Add a bit more oil and add bell pepper. Cook for 3-4 minutes, stirring just a few times and allowing to char. Transfer to a bowl with eggs.
• Add a bit more oil and add chicken. Cook for 5 minutes, stirring once, and allowing to brown.
• While chicken is cooking, in a small bowl combine soy sauce, maple syrup, lime juice, fish sauce and sriracha. Whisk and set aside.
• To the pot with chicken, add chicken broth and remaining oil, then bring to a boil. Add noodles nests on top, cover, reduce heat to low and simmer for 5 minutes. Stir the noodles, add the sauce and cook for 2 more minutes or until noodles are ready, while covered.
• Turn off heat and add previously cooked eggs and bell pepper, peanuts and cilantro. Gently stir and serve immediately.

Notes

• Store: Refrigerate in an airtight container for up to 2 days. You might have to adjust consistency with more broth when reheating.
• Freeze: Noodles and vegetables don’t freeze well, so I don’t recommend to do so.

Nutrition

Serving: 1 serving | Calories: 539kcal | Carbohydrates: 56g | Protein: 36g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 134mg | Sodium: 556mg | Fiber: 3g | Sugar: 7g

The post One Pot Pad Thai appeared first on iFoodReal.com.

We also love these chicken meatballs and marry me chicken meatballs!

These Thai meatballs is one of the oldest recipes on my website dating back to 2013. It’s very popular, so today I am bringing it to your attention once again!

Much like my slow cooker porcupine meatballs and sweet and sour meatballs, Thai turkey meatballs can be eaten as a main dish with a side of rice or quinoa. Or with a toothpick for an appetizer like cranberry turkey meatballs.

It’s amazing healthy dinner or healthy appetizer!

Why You’ll Love This Recipe

• Signature Thai flavors: That everyone loves and rival any Thai restaurant dish!
• Easy recipe: Despite lengthy list of ingredients, meatballs are made in one skillet. Just combine, sear, and cook in the sauce.
• No eggs or breadcrumbs: And still moist meatballs. If you use certified gluten free fish sauce, these meatballs are gluten free! Dairy free too because we’re using coconut milk.
• Healthier than your typical meatballs: Added zucchini for moisture which means every bite has some veggie in it.

Ingredients for Thai Turkey Meatballs

• Ground turkey: On its own ground turkey is quite dry but it works with this recipe because of the creamy sauce. You can also use ground beef, pork or chicken.
• Zucchini: Grated and squeezed of excess moisture, this is a key player in keeping moisture locked in.
• Fish sauce: A lovely salty condiment that is a popular ingredient in many Asian dishes. Will be used in the meatballs, as well as the sauce.
• Green onion: Finely chopped, adds the fresh vibrant onion flavor without overpowering.
• Basil: Finely chopped basil adds a freshness like the green onions however without the pungence.
• Ginger: Grated. Add it to the complex flavor combination of these ingredients and they all work in harmony.
• Garlic: Grated fresh garlic goes hand in hand with the ginger.
• Red curry paste: A spicy, sour, and salty flavorful paste, delicious addition to both meatballs and the sauce.
• Coconut milk: Use full fat milk or even coconut cream for a thicker, richer sauce. I like Thai Kitchen coconut milk because it is creamy and doesn’t separate.
• Red pepper flakes: To kick up the heat a notch. The amount can be adjusted to your preference. You can also use chili paste or sriracha sauce.
• Cooking spray: I use Misto because it’s essentially olive oil which is a healthier option.
• Tomato paste: Helps to thicken up the sauce and add tomato flavor.
• Kaffir lime leaves: An optional ingredient you can buy in International foods aisle or on Amazon. They are sold dry and last forever, but they’re completely optional.

How to Make Thai Meatballs

• Make the meatballs: In a medium bowl, combine meatball ingredients, mix and shape 28 meatballs. Set aside.
• Make the sauce: In another medium bowl, whisk together ingredients for the sauce and set aside.
• Brown: Preheat large ceramic non-stick skillet on medium-high heat and spray with cooking spray. Cook meatballs until brown or for 2-3 minutes, turning a few times. No need to cook meatballs through as they will continue to cook in the sauce. 
• Simmer: Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered.

Tips for Best Results

• Squeeze zucchini: Make sure to squeeze all of the excess water out of the zucchini. While it does help with adding moisture, too much liquid can cause problems in keeping the meatball intact, since there are no breadcrumbs to absorb it.
• Wet your hands: To avoid the meatball mixture sticking to your hands, wet them a little before rolling into balls.
• Use cold meat: The colder your meat, the easier it is to maintain its meatball structure.
• For same size balls: I like to use a trigger ice cream scoop.

Serving

There are 2 ways to serve these Thai meatballs. Serve meatballs warm with garnishes like fresh cilantro and green onion alongside these side dishes:

• Instant Pot brown rice
• Cooked quinoa
• Rice noodles
• Cauliflower rice
• Instant Pot steamed vegetables
• Zucchini noodles
• Spaghetti squash noodles

Or serve them as an appetizer on a platter with toothpicks, and some naan bread or pita bread for dipping into the sauce.

How to Store and Reheat

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Reheat: Simmer on a stovetop while covered on low heat until heated through. Or use good old microwave and reheat in 1 minute increments until warm.

FAQs

More Meatballs Recipes to Try

• Mexican meatballs
• Healthy turkey meatballs
• Turkey meatball soup
• Instant Pot meatballs

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Thai Meatballs

These Thai Meatballs are made with ground turkey and full of garlic, ginger and curry flavors. They are made in one skillet, in 45 minutes.

Course Dinner

Cuisine Thai

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 7 servings

Calories 198kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

For Thai Meatballs:

• 2 pounds ground turkey pork or chicken
• 1 cup zucchini shredded & liquid squeezed out
• 1/4 cup green onion finely chopped
• 2 tablespoons basil finely chopped
• 2 teaspoons ginger grated
• 2 garlic cloves grated
• 1 teaspoon red curry paste
• 1 tablespoon fish sauce
• 2 tablespoons coconut milk light (canned)
• 1/8 teaspoon red pepper flakes
• Cooking spray I use Misto

For the Sauce:

• 1 1/2 cups coconut milk light (canned)
• 3 tablespoons tomato paste
• 1 teaspoon red curry paste
• 1 teaspoon fish sauce
• 1/8 teaspoon red pepper flakes more to taste
• 5-6 dried kaffir lime leaves optional**

US Customary – Metric

Instructions

• To make meatballs: In a medium bowl, combine ground turkey, zucchini, green onion, basil, ginger, garlic, red curry paste, fish sauce, coconut milk and red pepper flakes. Mix well.
• Make 28 meatballs by spooning heaping 1 tablespoon of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
• To make sauce: In a small bowl, whisk together coconut milk, tomato paste, red curry paste, fish sauce, red pepper flakes and kaffir lime leaves. Set aside.
• Preheat large ceramic non-stick skillet on medium-high heat and spray with cooking spray. Add meatballs and cook until brown or for 2-3 minutes, turning a few times. No need to cook the meatballs through.
• Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered.
• Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.

Notes

• Make ahead: Make meatballs and sauce up to 24 hours in advance. Store covered separately in the fridge.
• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Kaffir lime leaves: You can buy kaffir lime leaves in any Asian store or online. They are sold dried and last forever in a sealed container. If you don’t have any, omit.

Nutrition

Serving: 4meatballs | Calories: 198kcal | Carbohydrates: 4g | Protein: 31g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 71mg | Sodium: 380mg | Fiber: 1g | Sugar: 1g

The post Thai Meatballs appeared first on iFoodReal.com.

This Grilled Cedar Plank Salmon gently steams and smokes yielding tender and flaky salmon coated in delicious Thai chili sauce. Once you learn how to grill salmon on cedar plank, you will make it all summer long!

We also love this grilled salmon recipe and sweet chili salmon made under the broiler.

If you’ve never tried to make cedar plank salmon on a grill, then you’re missing out.

I first learned this grilled cedar plank salmon recipe from a close friend over 20 years ago. It is so easy and good, it became one of our bi-weekly grilling recipes. Everyone loves it and everyone can make it! This method has never failed to impress yet!

Why You’ll Love This Recipe

• Easy: All you have to do is soak the cedar plank, slather salmon in sauce and grill.
• Simple ingredients: You will need just 2 ingredients and a cedar plank.
• Delicious: When grilling salmon on a cedar plank, you end up with fish lightly infused with the wood’s earthy, smoky flavors.
• Show stopping: It makes you feel like a professional chef every time you pull out the cedar planks. And if there’s anything I can get behind, it’s restaurant quality without the price tag!
• Mess free: You don’t have to worry about salmon falling apart or between the grill grates as you try to flip or remove it.

Ingredients for Grilled Cedar Plank Salmon

• Salmon: Boneless salmon fillet with skin on or off that fits your cedar plank. You can use any wild salmon like sockeye salmon, coho salmon or spring salmon. Farmed salmon or Atlantic salmon works as well.
• Thai sweet chili sauce: I use my homemade Thai sweet chili sauce or you can also use store-bought one. I like Thai kitchen brand.

Using Cedar Plank for Grilling

• Buy cedar planks: You can find them in the grill or seafood section of major grocery stores and online. Alternatively, buy untreated full cedar plank at Home Depot and ask an employee to cut it into 7-8 planks to save money.
• Size: Be sure to buy cedar planks that are at least 5 inches wide and length depends on the size of your salmon. When I get my planks at a hardware store, I ask them to be cut into 13-15 inches long planks because we fish and our salmon is large.
• Soak cedar plank: Soak wood in a sink with cold water for at least 1 hour and up to 24 hours. This is a vital step, so the planks don’t burn while grilling. Use a heavy glass dish or can to weigh the board beneath the water to ensure even soaking.
• Wipe it dry: After soaking, you want to dry it with a kitchen towel or paper towels to ensure proper grilling.
• Cedar planks can be soaked in advance and then frozen: That way, you don’t need to consider the hours of soaking every single time. Just soak it for anywhere up to 24 hours, lightly pat with a kitchen towel and then wrap in plastic wrap to store in the freezer. You can warm up plank on the grill before adding salmon or bring it to room temperature for 30 minutes before using.

How to Grill Salmon on a Cedar Plank

Here is how to make cedar plank salmon on the grill with only 4 steps. All you need to do is to soak the cedar plank, prepare or buy the sauce and grill the salmon.

• Soak the cedar plank: Soak it for at least 1 hour. I usually do this in my kitchen sink using a few inches of cold water and a heavy meat mallet to weigh it down. Pat dry with kitchen towel before adding salmon.
• Prepare Thai sweet chili glaze: Simply follow this Thai chili sauce recipe. It’s super simple to make by combining all the ingredients in a small pot and simmering for 10 minutes. If your grill has a side burner, you can cook the entire dish outside.
• Grill salmon on a cedar plank: Preheat your gas grill or charcoal grill to medium-high heat around 450-500F. Then place salmon skin side down on the cedar plank and brush with some sauce. Grill covered for about 10 minutes.
• Glaze the salmon more: Open the grill and brush salmon with remaining sauce. Then cover and grill for another 10 minutes or until cooked to your preferred level.

How Long to Grill Cedar Plank Salmon?

There are several ways you can check the cooked level of grilled cedar plank salmon.

Salmon will change from a deeper red color to a lighter opaque pink when cooked. Gently press the top of salmon with a fork and if it easily separates into tender flakes with a soft, moist center, then it’s ready.

We like to rely on an instant read thermometer to ensure our salmon is safe to eat. Here is a handy chart to consult when cooking salmon on the grill to your desired level of readiness.

Tips for Best Results

• Keep a spray bottle with water on hand: Just in case the board catches on fire slightly, spray it with cold water. It shouldn’t happen but it’s good to be prepared.
• If your salmon fillet doesn’t fit: You can tuck the end underneath the salmon fillet or cut it into thin strips and place on the sides of the board.
• Grilling times vary: Cook time will vary based on the size and thickness of your salmon fillet plus your BBQ. If using individual small fillets, they may not need much longer after the initial 10 minutes, so keep an eye on them.
• Keep skin on or off: It truly will not affect final results except only if you like grilled salmon skin, then do not remove it.
• Do not reuse cedar planks: For food safety reasons, even if it’s not charred too much, do not use cedar plank to grill salmon second time. I’ve seen some sources say that it’s OK but I wouldn’t risk it. To save money, see my hardware store tip above! The charred wood can be used as a fire starter or broken up for smoking chips.
• Extra smoky: Char cedar plank on the grill for a few minutes before adding the salmon fillet.

What to Serve with Cedar Plank Salmon?

Cedar plank salmon is excellent year-round and pairs really well with simple side dishes like grilled vegetables and roasted vegetables.

During the warmer months, pair it warm or cold with healthy salads like simple bell pepper salad and cucumber tomato feta salad. Make grilled romaine lettuce or grilled zucchini while cooked salmon is resting.

For a heartier salad, serve salmon with this Mediterranean orzo salad, Mediterranean pasta salad or Instant Pot potato salad.

In the cooler months, serve it up with heartier sides like mashed potatoes, grains like Instant Pot quinoa or Instant Pot brown rice, and roasted vegetables like roasted cauliflower.

Can I Make It Ahead of Time?

Yes. Grilled cedar plank salmon is a perfect recipe to entertain your guests with or serve on a special occasion. It looks impressive, is easy to make ahead and tastes delicious. Here are a few make ahead tips:

• Soak cedar planks the night before.
• Make homemade Thai sweet chili sauce up to 1 week in advance.
• In a large baking dish, coat salmon fillet in sweet chili sauce the day before, cover and refrigerate for up to 24 hours. It will be even more flavorful.

How to Store and Reheat

Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy it cold or reheat. You can also freeze cooked salmon in individual portions in airtight containers for up to 3 months. Thaw in the fridge overnight.

Reheating: Add cooked salmon to a skillet with a splash of water and reheat for 5-7 minutes or until warmed through.

FAQs

More Salmon Recipes to Try

• Baked salmon in foil
• Lime ginger salmon
• Honey garlic salmon
• Peanut butter salmon
• Baked teriyaki salmon
• Air fryer salmon and brussels sprouts
• One pan salmon and veggies
• Peanut butter salmon with miso

If you enjoyed this cedar plank salmon on the grill, you may also be interested in my collection of other healthy grill recipes!

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Grilled Cedar Plank Salmon

This Grilled Cedar Plank Salmon gently steams and smokes yielding tender and flaky salmon coated in delicious Thai chili sauce.

Course Dinner

Cuisine Thai

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Cedar Plank Soaking Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 301kcal

Author Olena Osipov

Equipment

• Cedar planks

Ingredients

• 3 pounds salmon fillet skin on or off
• 1/2 cup maple syrup
• 1/4 cup water
• 2 tablespoons white vinegar or rice vinegar
• 1 tablespoon cornstarch
• 1 small garlic clove grated
• 1 teaspoon salt
• 1/2 teaspoon red chili pepper flakes

US Customary – Metric

Instructions

• Soak cedar plank in water for at least 1 hour and up to 24 hours. I like to fill up sink with a few inches of cold water and place weight on top.
• In a small saucepan, add maple syrup, water, vinegar, cornstarch, garlic, salt and red chili pepper flakes; whisk well. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened.
• Reserve 1/2 cup sauce for this recipe, transfer remainder to a glass jar and refrigerate for other recipes.
• Preheat grill to medium-high heat (450-500 degrees F). Place salmon on pre-soaked cedar plank and brush with 1/4 cup Thai sauce. Place on a grill, cover and cook for 10 minutes.
• Open the grill, brush salmon with remaining sauce, cover and grill for another 10 minutes or until the thermometer inserted in the deepest area reads 130 degrees F.
• Cut salmon with spatula into 8 slices and serve warm right off the plank placed on a platter. You can brush salmon with more Thai sweet chili sauce, if desired.

Video

Notes

• Store: Refrigerate salmon in an airtight container for up to 5 days. To reheat add it to a skillet with a splash of water. Then cover and cook on low for about 5-7 minutes or until warmed through.
• Where to buy cedar planks? You can find them in the grill or seafood section of most major grocery stores. Costco also sells multipacks in their seasonal aisle. Alternatively, buy an untreated full cedar plank at Home Depot and ask an employee to cut it into 7-8 planks to save tons of money!
• Soak the cedar planks for at least 1 hour: Up to 24 hours. This is a vital step, so the planks don’t burn while grilling while also keeping the salmon wonderfully moist. Use a heavy glass or can, to weigh the board beneath the liquid while soaking and flip them over halfway to ensure even soaking.

Nutrition

Serving: 1 slice | Calories: 301kcal | Carbohydrates: 15g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 368mg | Sugar: 12g

The post Grilled Cedar Plank Salmon appeared first on iFoodReal.com.

Sweet and spicy Thai Cucumber Salad is fresh, crunchy, and quick to make. This refreshing side dish is perfect for summer and ready in 10 minutes!

Another favorite cucumber recipe of mine is grandma’s creamy cucumber salad and cucumber bell pepper salad.

This Thai cucumber salad recipe is my newest obsession. It’s so good, I could eat the whole bowl on its own! It’s one of those fresh, healthy salads that’s perfect on a hot day.

The combination of sliced cucumber, red onion, peanuts, cilantro, and a homemade rice vinaigrette is mouth-watering. I love it for lunch, but you can also serve it with Thai food or your favorite grilled protein.

It tastes good the next day too, so meal prep away!

Ingredients for Thai Cucumber Salad

My Thai cucumber salad is full of fresh ingredients with a super easy 4 ingredient salad dressing, unlike other recipes you’ll find.

• Cucumbers: This salad is great year round with any cucumber variety. You can thinly slice English cucumbers, Persian cucumbers, and mini cucumbers. Garden field cucumbers work too, but I recommend peeling them.
• Red onion: Colorful with a mild, sweet taste.
• Fresh herbs: Add a layer of citrusy flavor with fresh cilantro. You can also use fresh mint or Thai basil.
• Peanuts: A staple ingredient in Thai cuisine. I used unsalted roasted peanuts, if you have salted peanuts just use less salt.
• Thai dressing: Thai sweet chili sauce, olive oil, rice vinegar, and salt make the perfect sweet and spicy salad dressing.

How to Make Thai Cucumber Salad

This cucumber salad comes together in one bowl and takes just a few minutes to prepare. Here’s a quick overview with step-by-step instructions.

There is a full recipe card below.

• Make the salad dressing: Add Thai sweet chili sauce, olive oil, rice vinegar, and salt to a large salad bowl. Whisk to combine.
• Combine ingredients: Add cucumber slices, red onion, cilantro and peanuts to the large bowl with dressing. Use a large spoon and gently toss to combine.
• Cool: I like to refrigerate salad for 30 minutes so the bold flavors really blend together.
• Serve: Serve with chicken, pork or beef entrée. Or on its own with a slice of crusty bread.

Tips for Best Results

Follow these helpful tips to make Thai cucumber salad recipe your go-to summer side dish.

• Pick crunchy cucumbers: Thai food is known for its fresh ingredients so fresh, crunchy cucumbers are best. I recommend English cucumbers or Persian cucumbers, they have fewer seeds and tender skin.
• Make beautiful presentation: This salad recipe is already bright and colorful, you can improve the presentation even more by slicing the cucumber into thin rounds or matchsticks. Best way to do this is with a mandoline slicer or sharp knife.
• Peel thick skin: If your garden cucumber has a thicker skin I recommend peeling it first for better texture and taste.
• Let it chill: To increase its refreshing taste and allow the flavors to meld.
• Omit peanuts: If you are allergic to them. Substitute with toasted sesame seeds or sunflower seeds.
• Add nuts before serving: If you know this salad will last you a few days, keep the peanuts separate. Divide cucumber salad into individual bowls and then add peanuts, they’ll stay crunchy this way.

Variations

Here are some optional add-ins and variations to make this cucumber salad your own, and add oomph.

• Add more vegetables: Julienned carrots, corn, bean sprouts, edamame, snap peas, red peppers, or even broccoli will go well with cucumbers.
• Make it creamy: Add diced avocado to make salad naturally creamy.
• Mix in some fruit: Apple, pear, or mango will make the salad even more sweet.
• Add more heat: If you like spice, Thai chiles, jalapeno peppers, chili peppers, or red pepper flakes are great additions.
• Garnish with citrus flavor: Before serving, add a squeeze of fresh lime juice or fresh lemon juice.
• Add protein: Add shredded chicken, shrimp, or chickpeas for vegan option.
• Try a different sauce: You can add a dash of soy sauce or fish sauce for a different dressing. Or swap olive oil with sesame oil.
• Play with seasonings: Freshly minced garlic would add another layer of flavor.

What to Serve Thai Cucumber Salad with?

Thai cucumber salad makes the perfect light lunch, mid afternoon snack, and great at any potluck or gathering.

For a full Thai-inspired dinner it pairs well with Thai sweet chili salmon, Thai chicken curry, Thai chicken thighs in crock pot, and grilled cedar plank salmon.

We also love this Asian cucumber salad recipe next to pasta, cottage cheese pizza, pan fried lamb chops, or grilled shrimp with crusty bread on the side.

How to Store

Store: Place any leftovers in an airtight container and refrigerate for 2-3 days. Next day, serve cucumber salad with a slotted spoon and leave juices at the bottom of the bowl. Cucumbers will lose some of their crunch but overall this salad doesn’t taste bad at all the next day.

Freeze: I do not recommend to freeze cucumbers, they become mushy once thawed.

FAQs

More Cucumber Salad Recipes to Try

• Healthy cucumber salad
• Tomato cucumber salad
• Tomato avocado cucumber salad
• Creamy tomato cucumber salad

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Thai Cucumber Salad Recipe

Sweet and spicy Thai Cucumber Salad is fresh, crunchy and ready in 10 minutes. Easy 4 ingredient Thai salad dressing is to die for!

Course Salad

Cuisine Thai

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 177kcal

Author Olena Osipov

Ingredients

• 1.5 pounds cucumbers sliced
• 1/3 cup red onion thinly sliced
• 1/2 cup fresh cilantro finely chopped
• 1/2 cup unsalted roasted peanuts chopped
• 1/4 cup Thai sweet chili sauce
• 3 tablespoons olive oil extra virgin
• 2 tablespoons rice vinegar
• 1/2 teaspoon salt

US Customary – Metric

Instructions

• In a large bowl, add Thai sweet chili sauce, olive oil, rice vinegar and salt. Whisk to combine.
• Add cucumbers, red onion, cilantro and peanuts. Gently stir to mix with a large spoon.
• Refrigerate for 30 minutes to allow flavors to meld.
• Serve cold as a side dish with chicken, pork or beef. Or enjoy on its own with a slice of crusty bread.

Notes

Store: Refrigerate leftovers in an airtight container for 2-3 days. Do not freeze. You can also store peanuts in a pantry and add them right before serving to maintain their crunch.

Nutrition

Calories: 177kcal | Carbohydrates: 11g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 357mg | Fiber: 2g | Sugar: 8g

The post Thai Cucumber Salad appeared first on iFoodReal.com.

Enjoy this creamy, rich, and aromatic Thai Chicken Curry recipe at home with just one pan, simple ingredients, and in under 30 minutes.

Other simple, flavorful weeknight meals we love are this yellow chicken curry and Instant Pot butter chicken.

I’m here to tell you, there’s absolutely no need to rely on restaurants or takeout to achieve a delicious Thai chicken curry worthy of praise by all who try it.

I love making Thai food at home like Instant Pot Thai chicken soup and Thai chicken butternut squash soup because it’s so easy!

For this Thai red curry chicken recipe, I decided to make it with coconut milk and Thai red curry paste.

It is ever so slightly sweet and wonderfully rich without weighing you down. It is savory, highly aromatic and moderately spicy.

This Thai coconut curry chicken is also one of those healthy dinners that taste indulgent while remaining light and easy.

Ingredients for Thai Chicken Curry

One of the best things about this Thai chicken curry recipe is that it contains mostly kitchen and pantry staples.

• Chicken: Use boneless skinless chicken breasts or chicken thighs diced into 1.5-inch pieces.
• Canned coconut milk: Use full-fat coconut milk for rich and creamy results. Also, refer to my FAQs on choosing the best brands.
• Curry paste: I use Thai Kitchen red curry paste. Depending on whether you want your Thai chicken curry recipe mild or spicy, you can even increase the amount of the curry paste used. So, everyone can enjoy it. You can even swap out the red paste with yellow curry paste or green curry paste and follow the same recipe.
• Tomato paste: I use low sodium tomato paste. If yours is not, add less salt.
• Ginger and garlic: Classic aromatic additions to Thai recipes. You can use 1-2 teaspoons of dried ginger if that’s all you have.
• Kaffir lime leaves: Used for authentic Thai chicken curry flavor and are sweet, savory, and citrusy. They may be hard to find in some grocery stores but are available in most Asian supermarkets. Substitute with fresh basil leaves or omit.
• Oil: I use avocado oil for its healthful fats, mild flavor, and high smoke point. Swap with another cooking oil if preferred.
• Maple syrup or honey: To balance the savory and spice.
• Salt and pepper: To season the dish.
• To garnish: You can use fresh cilantro or Thai basil, and lime as a garnish.

How to Make Thai Chicken Curry

Here is a quick overview how to make Thai chicken curry recipe. Full recipe card is located below.

• Sauté garlic and ginger for 30 seconds, continually stirring, in a large skillet.
• Add the cubed chicken breast and cook for 5 minutes. It doesn’t have to be cooked through at this point.
• Add the remaining ingredients: Coconut milk, red curry paste, tomato paste, maple syrup, kaffir lime leaves, salt and pepper. Cook uncovered for 15 minutes.
• Garnish Thai chicken curry with fresh basil or cilantro, and possibly sliced chilies, then squeeze fresh lime juice on top. Ready to serve!

Tips for Best Results

Here are my top tips for the best Thai coconut curry chicken in the world!

• Canned coconut milk naturally separates into cream on top and liquid at the bottom. Don’t worry, this is normal. Just add it to the pan, and it will eventually melt.
• Don’t skip the aromatics: You might think you can get away with just using the red curry paste, but the extra ginger, garlic, and kaffir lime leaves really boost the flavor.
• For yellow or green Thai chicken curry: Simply swap out the curry paste and omit the tomato paste. Note that yellow curry paste is usually the most mild and rich option, and green curry paste is the most spicy.
• Vegetables: If you want to add even more nutrients, then feel free to add in veggies like bell peppers, mushrooms, mini corn, sugar snap peas and zucchini. Make sure to choose vegetables that take similar time to cook.
• For a lighter meal: You can swap out some of the coconut milk for low sodium vegetable broth instead. It will affect the flavor but is enjoyable.

What Do I Serve Thai Chicken Curry with?

Traditionally, Thai chicken curry is served with steamed white rice or jasmine rice. I like to make my jasmine rice in Instant Pot or Instant Pot coconut rice. However, you can also enjoy it with Instant Pot quinoa, Instant Pot long grain white rice or Instant Pot brown rice.

Serve with Indian flat bread like Naan or with egg noodles in a deep bowl.

For a low carb option, serve with spaghetti squash noodles, zucchini noodles, cauliflower rice or alone.

How to Store and Reheat

Store: Transfer any Thai chicken curry leftovers to an airtight container and keep in the refrigerator for 3-4 days.

Freeze: Freeze in freezer-safe containers for 2-3 months. Allow Thai red curry chicken to thaw in the fridge before reheating.

Reheat: To enjoy this chicken curry warm again, reheat by simmering on the stove or in the microwave until heated through. You may need an extra splash of coconut milk or chicken broth.

FAQs

More Thai and Curry Recipes

• Thai chicken salad
• Thai crock pot chicken thighs with crazy good homemade Thai sweet chili sauce.
• Crockpot butter chicken
• Green lentil curry
• Pad Thai zucchini noodles
• Chicken curry salad

You may also love to browse these 65 healthy chicken recipes!

Print

Thai Chicken Curry with Coconut Milk

Enjoy this creamy, rich, and aromatic Thai Chicken Curry recipe at home with just one pan, simple ingredients, and in under 30 minutes.

Course Dinner

Cuisine Thai

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 581kcal

Author Olena Osipov

Ingredients

• 2 lbs chicken breasts or chicken thighs cut into 1.5″ cubes
• 3 garlic cloves minced
• 2 inch ginger knob minced
• 1 tbsp avocado oil
• 14 oz can coconut milk full fat
• 2 tbsp red curry paste
• 3 oz tomato paste low sodium
• 2 tbsp maple syrup or honey
• 5 kaffir lime leaves or basil leaves
• 1/2 tsp salt + more
• Ground black pepper to taste
• Cilantro and lime for garnish (optional)

US Customary – Metric

Instructions

• Preheat large deep skillet or wok on medium heat and swirl oil to coat. Add garlic and ginger and saute for 30 seconds, stirring constantly. It burns fast.
• Add chicken sprinkled with a pinch of salt, and cook for 5 minutes, stirring occasionally. Doesn't have to be cooked through.
• Add coconut milk, curry paste, tomato paste, maple syrup, kaffir lime leaves (if using), salt and pepper. Reduce heat to low and cook uncovered for 15 minutes.
• Garnish Thai chicken curry with fresh basil or cilantro, and a bit of lime juice. Traditionally, Thai chicken curry is served with steamed rice. However, you can also enjoy it with Instant Pot quinoa or Instant Pot brown rice. For a low carb option, serve with cauliflower rice or alone.

Video

Notes

• Store: Refrigerate chicken curry in an airtight container for 2-3 days.
• Freeze: For up to 3 months.
• Reheat: To enjoy chicken curry warm again, reheat by simmering it on the stove or in the microwave until heated through. You may need a splash of extra coconut milk or chicken broth.
• Canned coconut milk: Use full-fat coconut milk for rich and creamy results like Thai kitchen brand.
• Kaffir lime leaves: Used for authentic Thai chicken curry flavor and are sweet, savory, and citrusy. They may be hard to find in some grocery stores but are available in most Asian supermarkets. Substitute them with basil leaves, if that’s all you have.
• (Optional) Lemongrass: I skipped this on purpose to see if this recipe would still be amazing – it is! However, if you can source it, then feel free to bruise and chop it and add it to the curry.

Nutrition

Calories: 581kcal | Carbohydrates: 19g | Protein: 51g | Fat: 34g | Saturated Fat: 23g | Cholesterol: 145mg | Sodium: 288mg | Fiber: 4g | Sugar: 15g

The post Thai Chicken Curry appeared first on iFoodReal.com.

This 15 minute Thai Chicken Salad recipe is bright and full of flavor with a creamy dressing and lots of fresh, crunchy veggies. It is a perfect year-round healthy salad!

We also love this classic chicken salad, curry chicken salad and healthy chicken salad.

I love Thai cuisine and its fresh, fun flavor combinations. This Thai chicken salad is a perfect example of it with the combination of sweet, savory, tangy, and spicy.

With a combination of tender chicken, crunchy fresh red cabbage and bell peppers, a savory bite of peanuts, and creamy dressing with a dash of spice, this healthy salad is truly satisfying!

Unlike other Thai chicken salad recipes, I’ve used a creamy yogurt-based salad dressing rather than a peanut butter dressing with soy sauce. This provides richness while remaining light and healthy.

Ingredients for Thai Chicken Salad

To make Thai chicken salad, all you need is a combination of simple ingredients for the salad and its dressing.

For the Salad:

• Chicken breast: Use leftover cooked crock pot shredded chicken or Instant Pot shredded chicken. Read below for more chicken recommendations and check the FAQs for chicken substitutes. 
• Red cabbage: I love the color that red cabbage provides. However, you can use green cabbage or savoy cabbage instead. Shred the cabbage using a mandoline or knife.
• Bell pepper: Use thinly sliced sweet red bell pepper, orange bell pepper or yellow bell pepper. If you love a bit bitter taste of green bell pepper, use that.
• Cilantro: If you’re not a fan, you could experiment with using fresh mint, fresh parsley or fresh basil instead.
• Green onion: To add zing.
• Peanuts: I use roasted unsalted peanuts for this Thai chicken salad recipe. Feel free to substitute them with roasted, unsalted cashews or almonds.

For the Dressing:

• Yogurt: You can use plain yogurt or Greek yogurt with at least 2% fat content. Avoid 0% yogurt as it will lack flavor and creaminess.
• Mayo: I’ve made this Thai chicken salad recipe healthier by almost entirely omitting the mayo from the healthy salad dressing, but just a couple of spoonfuls really help to pack in that extra rich creaminess. Omit it if you prefer, though.
• Maple syrup: The slight sweetness balances the tang of the yogurt and vinegar well. Feel free to use sugar or any other sweetener.
• Rice vinegar: Provides a wonderful tangy flavor not to be missed. 
• Lime: Please use fresh lime juice, not bottled lime juice, for the best flavor!
• Seasonings: A combination of salt, sugar, and red pepper flakes.

What Chicken Can I Use?

The key to making this Thai chicken salad in 15 minutes is using leftover shredded chicken.

If you’re running short on time then feel free to use a rotisserie chicken. However, they can be fairly packed with sodium so it’s not usually my first choice.

Instead, I love to prepare some cooked chicken in advance, ready for a week’s worth of meals. Best of all, you can prepare your chicken in one of several ways based on your schedule and preferred cooking method:

• Make baked chicken breast
• Cook Instant Pot chicken breast. You could even cook frozen chicken breast in Instant Pot
• During grilling season prepare grilled chicken breast recipe
• You can also make marinated chicken to pack in even more flavor to the Thai chicken salad like these Thai chicken thighs in crock pot or grilled chicken thighs.

How to Make Thai Chicken Salad

Here is a quick overview how to make Thai chicken salad with just 15 minutes of prep time. Please find full recipe card below.

• Prepare the salad dressing: In a small bowl, combine the yogurt, mayo, maple syrup, rice vinegar, lime juice, sugar, salt, and red pepper flakes. Whisk well to combine and then set aside
• Assemble the salad: Prepare all of the ingredients. In a large bowl, combine all the remaining salad ingredients, add the dressing on top, and then toss the salad well to combine thoroughly.

Tips for Best Results

Here are my top tips for the best Thai chicken salad from the first try!

• Keep the peanuts crunchy: If you plan on storing salad for longer than a day, the peanuts can soften over time and lose their crunch. To avoid this, store peanuts in airtight container in a cool dry place and add some before serving.
• Salad dressing with thin out: Though the salad dressing might seem a little thick when you first add it to the salad, it will thin from the vegetable juices as Thai chicken salad sits.
• Make dressing separately: Although photos show all salad ingredients in one bowl, it will be much easier to make dressing separately and incorporate with salad after.

Variations

This chopped Thai chicken salad is also super customizable. Here are a few ideas how to do that:

• Add more vegetables: Veggies that work well in this Thai chicken salad are shredded carrots, sliced raw zucchini, de-seeded and chopped cucumber.
• Add noodles: Cooked and chilled rice noodles work amazingly within Thai salads for a complete lunch.
• Bump up the heat: With thinly sliced red chili peppers, grated fresh ginger or simply add more red pepper flakes to the salad dressing. Also fresh garlic would pair well.
• Add fruit: Like green papaya or mango.
• Chopped cooked hard boiled eggs to boost up the protein
• Peanut dressing: I have peanut sauce recipe that will also work well as a peanut dressing for this Thai chicken salad.
• A nut-free option: I understand that not everyone can enjoy nuts due to allergies. In that case, omit the peanuts and add toasted sesame seeds or pumpkin seeds instead to provide crunch. 

What to Serve Thai Chicken Salad with?

This Thai chicken salad is already practically a full meal. To bulk it up slightly further, add in some cooked cold rice noodles and you have a complete meal.

I love to enjoy it with a slice of crusty bread or make chicken lettuce wraps with some salad scooped up in romaine lettuce leaves.

Another low calorie light dinner option is to serve salad with some spaghetti squash noodles.

How to Store It

Store any leftover Thai chicken salad in the refrigerator in an airtight container for up to 5 days. That’s lunch sorted for a week!

However, vegetables in the salad will begin to lose their crunch as salad sits. So if you know you want to save some, feel free to dress portion of the salad now and store some separately from the dressing.

I don’t recommend freezing Thai chicken salad as freezing can affect the texture of fresh crunchy veggies.

FAQs

More Thai Inspired Recipes

• Thai chicken curry
• Thai crockpot chicken thighs
• Thai chicken butternut squash soup
• Instant Pot Thai chicken soup
• Thai cucumber salad recipe

More Salad Recipes to Try

• BBQ chicken salad
• Grilled chicken salad
• Avocado chicken salad
• Asian chopped salad
• Chicken egg salad
• Peanut slaw

Print

Thai Chicken Salad Recipe

This 15 minute Thai Chicken Salad recipe is bright and full of flavor with a creamy dressing and lots of fresh, crunchy veggies.

Course Salad

Cuisine Thai

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 163kcal

Author Olena Osipov

Ingredients

For the Salad:

• 2 chicken breasts cooked & shredded
• 2 cups red cabbage chopped
• 1 red bell pepper diced
• 1/2 cup cilantro finely chopped
• 1/4 cup green onion finely chopped
• 1/2 cup peanuts unsalted and roasted

For the Dressing:

• 1 cup plain regular yogurt or Greek yogurt 2+% fat
• 2 tablespoons mayo optional
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1/2 lime juice of
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1 teaspoon red pepper flakes

US Customary – Metric

Instructions

• In a small bowl, combine yogurt, mayo, maple syrup, rice vinegar, lime juice, sugar, salt and red pepper flakes; whisk well to combine. Set aside.
• In a large salad bowl, add chicken, cabbage, bell pepper, cilantro, green onion and peanuts. Add previously prepared dressing and mix salad with large spoon until well combined.
• Serve cold on its own, with a slice of bread or in lettuce wraps.

Video

Notes

• Store: Refrigerate in an airtight container for up to 3 days. It is also best to add peanuts right before serving to help them retain the crunch.
• How to cook chicken: Here is how to bake chicken breast, make Instant Pot chicken breast or use Instant Pot frozen whole chicken leftovers. Or use rotisserie chicken if short on time.
• Make sure not to use 0% yogurt: It can be Greek or regular but look for 2% and higher. Non-fat yogurt lacks flavor and creaminess.
• A bit of mayo: Is optional and depends on personal preference to “seal the deal” with creamy chicken salad.

Recipe updated March 2021. Therefore, older video will reflect a bit different dressing ingredients.

Nutrition

Calories: 163kcal | Carbohydrates: 9g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 310mg | Fiber: 2g | Sugar: 6g

The post Thai Chicken Salad appeared first on iFoodReal.com.

Thai Crock Pot Chicken Thighs Recipe will show you how to cook chicken thighs in slow cooker until they are tender. Coated in delicious Thai sweet chili sauce, this chicken recipe goes so well with rice and simple salad.

Other family favorites include Thai chicken salad, Thai chicken curry and Thai chicken butternut squash soup.

I love Thai sweet chili sauce. It’s sweet, tangy, spicy, and sticky. Perfect for using as a dipping sauce or today we are making delicious Thai crock pot chicken thighs with it.

First we sear the chicken until crispy skin appears. Then chicken thighs cook in slow cooker in flavorful Thai sauce until wonderfully tender and juicy. Perfect for serving up alongside rice or noodles.

Simple recipes like these slow cooker chicken thighs, Instant Pot Thai chicken soup, crockpot chicken and rice and crockpot butter chicken help to put quick and easy dinner on the table any day.

Ingredients and Notes

To make Thai chicken thighs in crock pot, you will need just a few simple ingredients. If you are really short on time, feel free to use store-bought sweet chili sauce.

• Chicken thighs: I use skin-on bone-in chicken thighs. If you would like to use boneless skinless chicken thighs or chicken breasts please see tips section below.
• Thai sweet chili sauce: I used homemade sweet chili sauce recipe that is made with maple syrup, rice vinegar, red pepper flakes, garlic, salt and cornstarch. It is a bit healthier than store-bought option, however I have to say its ingredients have improved over the years and you can use one in a pinch.
• Salt and pepper: To season chicken thighs when pan frying.
• Garnish: Green onions make for a great garnish to this crock pot chicken thighs recipe but it’s an optional ingredient.

How to Make Thai Chicken Thighs in Crock Pot

Here is a quick overview how to make chicken thighs in crock pot in 4 simple steps. I used my beloved 7 quart Crockpot but you can use any small crockpot or medium size crockpot.

• Make Thai sweet chili sauce: In a small pot, combine maple syrup, water, rice vinegar, cornstarch, garlic, red pepper flakes and salt. Whisk well, bring to a boil until sauce has thickened, just a few minutes. Set aside.
• Pan sear the chicken: Season chicken thighs with salt and pepper on both sides. Then sear in batches with a bit of oil on medium-high heat until skin becomes crispy and meat browned a bit. No need to cook chicken through.
• Slow cook chicken thighs in slow cooker: Transfer chicken thighs skin side up to the slow cooker and pour the sauce on top. No need for a single layer and you can stack them. Cover with a lid and cook crock pot chicken thighs on Low heat for 6 hours or on High heat for 3 hours.
• Finish and garnish: Now your chicken is ready! You can also let the sauce thicken a bit by removing the lid and let chicken thighs cook in slow cooker for another 20 minutes on High heat. Then spoon some sauce on top of chicken and garnish with green onions.

How Long to Cook Chicken Thighs in a Crock Pot?

How long to cook chicken thighs in crock pot depends on two factors:

• The age and size of your crock pot
• And whether you use bone-in skin-on chicken thighs or boneless chicken thighs.

My Crockpot is brand new and it took 3 hours on High heat or 6 hours on Low heat to cook these chicken thighs until tender. You know your slow cooker best! If it has tendency to run not as hot, cook these crock pot chicken thighs for 3.5-4 hours on High or 7 hours on Low.

I use 7 quart crock pot, so it is quite large. Be aware that if you’re using a smaller crockpot, chicken thighs will be more tightly packed and it will take longer to cook through. So just keep an eye on it and keep a meat thermometer handy, if you have one.

Bone-in thighs takes longer time to cook through. For boneless thighs, you can reduce the slow cooking time to 5 hours on Low or 2 hours on High.

Tips for Best Results

Here are my top tips for the best crock pot chicken thighs recipe in the world!

• For boneless skinless chicken thighs: You can reduce the cook time to 5 hours on Low or 2 hours on High. Also be sure to add 1/2 cup water to the crockpot as they release less juice.
• If using boneless skinless chicken breasts: Cook crock pot chicken breasts on Low heat for 3-4 hours or on High heat for 2 hours.
• For a thicker sauce to serve over the chicken: You can create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Then add it to the slow cooker and simmer on High for 20-30 minutes. I recommend to remove chicken prior to thickening the sauce.
• For more crispy chicken results: First of all, don’t skip pan searing the chicken. Of course, skin on chicken thighs softens up during slow cooking. You can always place it under the broiler for a few minutes.

Variations

There are numerous ways to add fun flavors to your slow cooker chicken thighs and make it a one pot meal!

• Add vegetables at the end: After the chicken thighs are ready, remove them from the slow cooker. Add in vegetables like shredded or sliced carrots, bell peppers, and onion. You could also include snow peas, snap peas, green beans or broccoli. Stir, cover and cook on high for 20-30 minutes,or until the vegetables are tender to your liking.
• Pineapple: I recommend adding around 1 cup of chopped pineapple before cooking chicken thighs in crock pot.
• Sesame seeds: Use raw or toasted sesame seeds as a garnish.
• Fresh herbs: Fresh basil or fresh cilantro sprinkled over the Thai chicken will taste amazing!

What to Serve Slow Cooker Chicken Thighs With?

There are several ways that you can enjoy these crock pot chicken thighs:

• Grains: Serve chicken thighs alongside a portion of brown rice, quinoa or cauliflower rice.
• Noodles: Shred or slice chicken thighs and serve over your favorite noodles or spaghetti.
• Veggies: One of the easiest ways to add veggies with your crockpot chicken thighs recipe is to serve baked veggies on a side like roasted asparagus recipe or roasted cauliflower.
• Salad: Pair it with a simple salad!

How to Store and Reheat

Store: Store any leftovers in an airtight container for up to 5 days.  

Freeze: Allow slow cooker chicken thighs to cool completely. Then transfer to an airtight container and store in the freezer for up to 3 months. Thaw chicken overnight in the fridge before enjoying cold or reheating.

Reheat: You can reheat chicken thighs in a small pot by simmering on the stovetop on low heat.

FAQs

More Chicken Thighs Recipes to Try

• How to grill chicken thighs
• Roasted chicken thighs and potatoes
• Baked chicken thighs
• Oven baked boneless chicken thighs

You might also enjoy browsing through my entire collection of healthy chicken recipes.

More Crock Pot Chicken Recipes

• Crock pot chicken breast
• Crockpot shredded chicken
• Crockpot chicken noodle soup
• Crockpot chicken spaghetti
• Crockpot BBQ pulled chicken

Print

Thai Crock Pot Chicken Thighs Recipe

Thai Crock Pot Chicken Thighs Recipe will show you how to cook chicken thighs in slow cooker until tender. Then pair with rice and simple salad.

Course Main Course

Cuisine Thai

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 4 servings

Calories 673kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 3-4 pounds bone-in skin-on chicken thighs
• 1/2 cup Thai sweet chili sauce or use store-bought sauce
• Green onions finely chopped (for garnish)

US Customary – Metric

Instructions

• Make Thai sweet chili sauce as per recipe.
• Season chicken thighs with salt and pepper on both sides.
• Preheat large ceramic non-stick skillet on medium-high heat and pan sear chicken until skin is crispy and meat is golden brown, working in batches. No need to cook it through.
• Transfer chicken to the bottom of slow cooker and pour sweet chili sauce on top. Cover and cook on Low for 6 hours or on High for 3 hours.
• After your chicken thighs are ready. If you would like to slightly thicken the sauce, cook with a lid open on High heat for 20-30 minutes.
• Serve chicken thighs hot garnished with green onions, a side of rice or quinoa and a simple salad.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: In an airtight container or freezer bag for up to 3 months.
• For boneless skinless chicken thighs: You can reduce the cook time to 5 hours on Low or 2 hours on High. Also be sure to add 1/2 cup water to the crockpot as they release less juice.
• The slow cooker times: If you’re using a smaller crockpot, chicken will take longer to cook through. Also some slow cooker run lower, so add a bit more cook time.

Nutrition

Serving: 2 chicken thighs | Calories: 673kcal | Carbohydrates: 11g | Protein: 48g | Fat: 49g | Saturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 283mg | Sodium: 423mg | Fiber: 0.2g | Sugar: 8g

The post Thai Crock Pot Chicken Thighs appeared first on iFoodReal.com.

Delicious Thai Chicken Butternut Squash Soup is loaded with tender chicken and Thai flavors of coconut milk, peanuts, lime and cilantro. It’s creamy and velvety yet dairy free!

Another family favorite is this Thai crock pot chicken thighs recipe, Thai chicken curry and Thai chicken salad!

Chicken butternut squash soup is creamy, hearty and healthy. It has the richness of butternut squash and added protein from shredded chicken breasts. You can also add some cooked quinoa to keep you full longer.

This recipe for butternut squash soup with chicken was inspired by my small children years ago when I needed one meal quick and fast. Now with older children involved in sports, we need all meals to be one pot meals.

Butternut squash has great texture, sweet taste, and is quite versatile. And I love it in a soup! My dedication to sweet butternut shows in this stovetop butternut squash soup and Instant Pot butternut squash soup.

I decided to add Thai flavors like red curry paste, fresh ginger and coconut milk to this chicken butternut squash soup. And of course, roasted peanuts, fresh cilantro and lime juice at the end. It is the ultimate comfort food this time of year.

This hearty soup is creamy yet dairy free and packed with nutrient rich vegetable goodness! You will love making it during the soup season!

Ingredients and Notes

Sweet, savory and flavor packed chicken butternut squash soup recipe contains simple ingredients from the pantry. Although I understand the list might seem long. It is then topped with crunchy garnishes for additional texture and pleasing presentation.

• Butternut squash: Medium in size, about 2 lbs weight and about 8 cups of cubed butternut squash. If you want to skip cutting the squash all together, you can bake whole roasted butternut squash and use instead.
• Coconut milk: Make sure to use full fat coconut milk for a rich tasting soup. While you could use light coconut milk, I would advise against it as your butternut squash and chicken soup will be flat in taste.
• Chicken: I use uncooked chicken breasts but chicken thighs would work as well. Also shredded rotisserie chicken or leftover chicken can be added.
• Chicken broth: I recommend to use low sodium chicken stock. Homemade chicken broth or Instant Pot chicken broth will work too. And in a pinch, even water is fine.
• Aromatics: Thai red curry paste, fresh ginger, fresh garlic, salt, kaffir lime leaves, maple syrup.
• Garnish: Red bell pepper, fresh cilantro, peanuts and fresh lime juice.

How to Make Thai Chicken Butternut Squash Soup

Here is how to make this Thai inspired chicken butternut squash soup recipe.

• Saute veggies with spices: Preheat large Dutch oven or skillet on medium heat and add olive oil or avocado oil. Then add ginger, garlic, red curry paste and cook for 30 seconds, stirring frequently.
• Cook the soup: Add raw chicken breasts, butternut squash, coconut milk, chicken broth, maple syrup, salt and kaffir lime leaves. If used a skillet in previous step, transfer its contents to a large soup pot. Bring to a boil, reduce heat to low-medium, cover and cook for 15 minutes until squash has softened.
• Shred the chicken: Remove chicken and shred using two forks. Discard lime leaves. You will return chicken pieces back into the pot after pureeing the soup.
• Puree the soup: With an immersion blender, blend the soup until creamy smooth. If you would like to blend it in a regular blender, do so in batches or wait until soup has cooled off to avoid splattering and “explosion”.
• Add the toppings: Add fresh sliced red bell peppers, peanuts, chopped cilantro and lime juice and stir.

What is the Best Way to Blend the Soup?

The best way to blend chicken butternut squash soup is right in the pot with an immersion blender. You can puree the soup in a regular blender as well with a few tips in mind because hot soup will explode on you. And that can hurt!

1. Cool the soup: Wait until the soup has cooled down to room temperature and then blend.
2. Use a towel: Remove the plastic piece in the center of the blender’s lid and cover it with a towel instead. Then when you blend, heat can escape.
3. Work in small batches: Less soup inside the blender jug, less steam build up. Puree a few cups of soup at a time.

Best Toppings for This Chicken Butternut Squash Soup

This butternut squash chicken soup recipe calls for toppings like sliced red bell peppers, peanuts, chopped cilantro and lime juice. Alternatively, you can serve toppings separately. Here are a few suggestions:

• Pumpkin seeds
• Goat cheese crumbles
• Fresh herbs
• Sour cream or crème fraîche

Also don’t forget to serve a bowl of this comforting soup with a crusty bread.

How to Store and Freeze This Soup

Chicken butternut squash soup is great for freezing because there are no vegetables or pasta to go limp.

This delicious soup can be refrigerated in an airtight container for up to 5 days.

It is the perfect soup for freezing! To freeze, fully cook, cool completely and freeze in an airtight container for up to 3 months. Then just thaw on the stovetop covered on low heat.

FAQs

More Healthy Soup Recipes to Try

• Instant Pot Thai chicken soup
• Instant Pot potato soup
• Vegetable chicken soup
• Buffalo cauliflower soup

Other Butternut Squash Recipes

• Sauteed honey garlic butternut squash
• Instant Pot butternut squash

Print

Thai Chicken Butternut Squash Soup

Delicious Thai Chicken Butternut Squash Soup is loaded with tender chicken and Thai flavors. It's creamy and velvety yet dairy free!

Course Soup and Stew

Cuisine Thai

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 445kcal

Author Olena Osipov

Equipment

• Immersion blender
• Measuring tools
• Measuring cups

Ingredients

• 1 medium butternut squash (8 cups) cubed
• 1 inch fresh ginger grated
• 1 garlic clove grated
• 1 tbsp red curry paste
• 2 tsp oil for frying
• 1.5 lbs boneless & skinless chicken breasts
• 14 oz can coconut milk full fat
• 2 cups chicken broth low sodium
• 2 tbsp maple syrup or honey
• 1 1/2 tsp salt
• 4-5 kaffir lime leaves optional
• 2 large red bell peppers thinly sliced
• 1/3 cup peanuts unsalted
• 1/4 cup cilantro finely chopped
• 1/2 lime juice of

US Customary – Metric

Instructions

• Preheat large heavy bottom pot or Dutch oven on medium heat and add oil. Add ginger, garlic, red curry paste and cook for 30 seconds, stirring frequently.
• Add chicken breasts, butternut squash, coconut milk, chicken broth, maple syrup, salt and kaffir lime leaves (if using). Bring to a boil, reduce heat to low-medium, cover and cook for 15 minutes until squash has softened.
• Remove chicken and shred using two forks. Discard lime leaves. Using immersion blender, blend soup until smooth.
• Add chicken, bell peppers, peanuts, cilantro and lime juice. Stir and serve hot. Alternatively you can serve toppings separately.

Notes

Recipe updated September 2022. Original version was done in slow cooker, that option is listed right below.

• Slow cooker version: In a large slow cooker, add squash, coconut milk, broth, maple syrup, curry paste, ginger, garlic, salt, lime leaves and chicken. Cook on Low for 8 hours or on High for 4 hours. Remove and shred chicken, discard lime leaves. Blend the soup, add shredded chicken, bell peppers, peanuts, cilantro and lime juice.
• Cooked quinoa (optional): Old recipe included 2 cups of cooked quinoa added at the end with toppings.
• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Coconut milk: You could use light coconut milk, but soup will be more flat.
• Kaffir lime leaves: I usually get kaffir lime leaves at an Asian store. You can freeze them tightly sealed in the freezer.

Nutrition

Serving: 2cups | Calories: 445kcal | Carbohydrates: 29g | Protein: 31g | Fat: 25g | Saturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 756mg | Fiber: 6g | Sugar: 11g

The post Thai Chicken Butternut Squash Soup appeared first on iFoodReal.com.

Best of all you can swap out the shrimp for fried tofu recipe or air fryer tofu recipe for a meat-free version!

This Pad Thai zucchini noodles recipe is a cold salad take on a noodle dish traditionally served warm! It’s a low carb version containing all the things we love in classic Pad Thai and is packed with crazy flavor.

Crunchy fresh veggies, combined with lightly browned tofu, scrambled eggs, juicy shrimp, and roasted peanuts all “drowning” in a healthy version of Pad Thai sauce.

Pad Thai zoodles get even better the next day! This recipe is a must try for a hot summer day with a lot of leftovers that everyone will be fighting for.

It’s a dish great for satisfying your take out Pad Thai cravings without all the hassle and extra sodium because making this crunchy salad version at home in under 30 minutes is easy, fresh, and healthy!

Ingredients You’ll Need

Wherever possible use in season local produce. Here’s everything you need to make this drool worthy lighter Pad Thai recipe.

• Zucchini: To form them into zoodles I use a veggie spiralizer. If you have a mandolin or even a veggie peeler, you can use those to form your strands.
• Shrimp: The shrimp should already be cooked so you can decide to add them cold or heated through.
• Eggs: You can use the whole egg or just the egg whites if you prefer.
• Tofu: I highly recommend organic firm tofu.
• Veggies: I used a combination of red bell pepper, bean sprouts, and green onion for crunch and color.
• Peanut butter: Unsalted and smooth is the way to go. Smooth just makes for a silky consistency for the sauce.
• Soy sauce: For a gluten free alternative, use Bragg liquid aminos. This can also be used in place of the fish sauce if you prefer, or just don’t have any on hand.
• Maple syrup: Adds the sweet to the salty for a delicious combination. Honey can also do the job!
• Lime juice

What I loved about this salad is that it’s a full meal with variations to suit your family’s taste.

How to Make Pad Thai with Zucchini Noodles

To make zucchini noodles, use a mandoline, spiralizer, or a vegetable peeler. The last one is a bit more time-consuming and yields less than perfect noodles but it’s a cheaper and more accessible alternative.

Pour all sauce ingredients into a blender or food processor and blend until smooth. Set that aside for later.

Spray a large skillet with cooking spray and make scrambled eggs over medium heat. Transfer them to a large salad bowl.

Wipe that same skillet down, or rinse if you need to. Place it back over medium high heat and cook the tofu with a bit of salt until golden brown, stirring occasionally. Watch that they don’t burn. When they’re done they’re going into the same bowl to join their egg friends.

Add the remaining ingredients for Pad Thai zucchini noodles into the bowl and pour the dressing overtop.

Mix gently, and enjoy!

I like to enjoy this cold as a salad, but it could easily be served warm too.

Variations

Veggie Options

• Carrot, cut into thin matchsticks
• Sliced radish
• Mushrooms
• Broccoli

Protein Options

• Swap shrimp for crab
• Chicken for tofu
• Use tempeh rather than tofu, or a bit of both

How to Meal Prep this Salad?

There are a few different components to this salad, such as cooking the shrimp, the eggs, and the tofu. Also, spiralizing the zucchini and chopping veggies. Then you’ve got the sauce to make.

All of these things can be done ahead of time. Store separately in the fridge overnight and assemble the salad the next day.

Make extra sauce because it can be used for many other Thai dishes.

How to Store Leftovers?

Refrigerate in an airtight container for up to 2 days. It’s great to pack up for lunch the next day.

More FAQs

More Thai Inspired Recipes

• Thai meatballs
• Thai chicken curry
• Thai crockpot chicken thighs
• Thai chicken butternut squash soup
• Instant Pot Thai chicken soup
• Thai salmon
• Thai sweet chili sauce
• Thai cauliflower rice
• Thai cucumber salad recipe
• One pot Pad Thai

More Low Carb Zucchini Recipes

• Chicken and corn recipe
• Chicken with zucchini and tomatoes
• Chicken and zucchini recipe
• Zucchini noodles with chicken

You might also enjoy this list of healthy zucchini recipes!

Print

Pad Thai Zucchini Noodles

25 minute low carb and healthy Pad Thai Zucchini Noodles is a crunchy and healthy salad version of the classic noodle dish.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 279kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls
• Food processor
• Ceramic skillet

Ingredients

Pad Thai Dressing:

• 1/4 cup smooth peanut butter unsalted
• 1/4 cup warm water
• 3 tbsp soy sauce I used Bragg liquid aminos
• 1 tbsp rice vinegar
• 1 tbsp fish sauce
• 1 tbsp maple syrup or honey
• 1/2 lime juice of

Salad:

• 3 large eggs or egg whites
• 1 tbsp oil for frying
• 12 oz package firm tofu cubed
• 7 oz cooked shrimp small pieces
• 2 medium zucchini made into "noodles"
• 1 large red bell pepper thinly sliced
• 2 cups bean sprouts
• 1/4 cup peanuts
• 1 cup cilantro finely chopped
• 1/2 cup green onion finely chopped
• Pinch of salt
• Cooking spray I use Misto

US Customary – Metric

Instructions

• In a blender or food processor, make the dressing by processing peanut butter, warm water, soy sauce, rice vinegar, fish sauce, maple syrup and lime juice until smooth. Set aside.
• Preheat large skillet on medium heat, spray with cooking spray, add eggs and cook until scrambled. Transfer to a large salad bowl.
• Wipe clean or rinse the skillet, return to medium-high heat, swirl oil to coat and add tofu with a pinch of salt. Cook until somewhat golden brown, stirring occasionally and watching closely not to burn. Transfer to the bowl with eggs.
• Then add shrimp, zucchini, bell pepper, bean sprouts, peanuts, cilantro, and green onion. Pour dressing over the salad, mix gently and serve cold.

Notes

• Omit shrimp for vegan or vegetarian version.
• Skip tofu or substitute with cooked diced chicken.
• No fish sauce? Sub with soy sauce.
• Store: Refrigerate covered for up to 2 days.

Nutrition

Calories: 279kcal | Carbohydrates: 14g | Protein: 22g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 165mg | Sodium: 855mg | Fiber: 4g | Sugar: 9g

The post Pad Thai Zucchini Noodles appeared first on iFoodReal.com.

Homemade Thai Sweet Chili Sauce recipe uses 6 simple ingredients and takes just 10 minutes to prepare. It’s a flavorful healthy sauce that contains just a fraction of the sugar in store bought options!

Once prepared, use Thai chili sauce to make sweet chili salmon, grilled cedar plank salmon or crock pot chicken thighs.

I’m no stranger to making homemade sauces and dressings like this peanut sauce or Asian salad dressing. They take minutes to prepare, contain no preservatives, and can be made far healthier than their store bought alternatives.

For example, this Thai sweet chili sauce recipe contains no refined sugar and is heat adjustable for a tastier and healthier version of your favorite Thai chili sauce.

It’s sweet and sour, tangy, with a kick of heat, and makes for a delicious condiment or dipping sauce. Now you can learn how to make Thai sweet chili sauce at home with just a few all natural, affordable ingredients and just 10 minutes of prep time!

What Is Thai Sweet Chili Sauce?

Also referred to as Asian sweet chili sauce, Thai chili sauce or nam chim kai in Thailand, it means “dipping sauce for chicken” and pairs perfectly with almond crusted chicken or crispy coconut chicken.

Sweet chili sauce commonly may contain red chili paste (or sambal oelek), rice wine vinegar, sugar, and sometimes ginger and fish sauce. My version is a simplified version with easy to find ingredients plus it’s refined sugar free, gluten free and vegan.

Maybe I’m a little biased, but I honestly think this is the only Thai sweet chili sauce recipe you’ll ever need. It’s the best!

Ingredients

One of the best parts about this homemade Thai chili sauce recipe is that all ingredients listed below are affordable and easy to buy organic if desired.

• Maple syrup: This chili sauce recipe relies on maple syrup rather than using tons of refined white sugar. You could alternatively use honey, agave, or brown rice syrup, but each will affect the flavor and sweetness.
• Vinegar: Rice vinegar is naturally milder and on the sweeter side, so it works perfectly.
• Garlic: I use just one clove of garlic, but feel free to adjust the amount to personal preferences.
• Red pepper flakes: I used regular red pepper flakes but feel free to swap this out with other chili varieties.
• Cornstarch: Needed to thicken the sauce. You could also potentially use arrowroot powder or tapioca starch, though I haven’t tried.
• Water: To thin the sauce, adjust to preference.
• Salt: To enhance taste.

How to Make Thai Sweet Chili Sauce

Only a few easy steps and this healthy Thai sweet chili sauce is ready to use!

• Add the ingredients to a pan: Add all the Asian sweet chili sauce ingredients to a pan and whisk until well combined.

• Thicken and reduce: Bring the chili Thai mixture to a boil over medium heat, reduce to low, and simmer for 7-10 minutes, or until thickened. Then, use immediately, transferring any leftovers to a clean glass jar.

Before transferring to a jar, give your Thai sweet chili sauce a quick taste test and adjust any elements if needed. For example, more chili for heat, more maple for sweetness, or a little more vinegar for tang.

Can I Use A Sugar Free Substitute for Making This Sauce?

Yes, you could make this with a sugar free alternative like granulated erythritol, but it won’t be quite as sticky. You could also try a liquid monk fruit or a sugar free syrup alternative. The flavor might differ.

Can I Use Fresh Red Chillies?

Yes, especially if you desire your Thai sweet chili sauce to be a more red color similar to those found in store bought bottles. Use Thai red chillies if you can find them and be aware they are more spicy so you may want to remove the seeds before you process them into a paste.

Alternately, you could use sambal oelek which is a pickled chili paste. You may find you need to use less rice vinegar with this option.

I find that using a combination of red pepper flakes and rice vinegar is comparable to both of these, plus I always have them on hand!

How to Add an Umami Taste?

With it’s sweet and spicy ingredients, balancing Thai sweet chili sauce with umami flavor adds depth of flavor. While this sauce does already have garlic (another umami ingredient) you could add 1-2 teaspoons soy sauce (or tamari for a gluten free option) that will add additional savory taste.

FAQs

How Do I Use Thai Sweet Chili Sauce?

When I say that the food serving options for this sweet chili sauce are endless, I mean it. Here are just a few of the ways I like to enjoy it.

• As a sauce for cabbage stir fry and salmon sushi bake.
• As a dip for healthy fried chicken.
• A dip for canned salmon cakes.
• With a meatless meal like fried tofu or air fryer tofu.
• A condiment for healthy salmon burgers.
• To make salad dressing in this Thai cucumber salad.

Let me know in the comments your favorite way of enjoying this homemade sweet chili sauce!

How Long Can It Be Stored?

You can store Thai sweet chili sauce in the fridge for between 2-3 weeks. It may thicken, just reheat it on the stovetop or in the microwave. You may need to add a splash of water to reach desired consistency.

I recommend freezing the sauce in smaller ‘portioned’ amounts in a silicone ice-cube tray for 2-3 months. The sauce won’t freeze solid, which is why it’s best to use a silicone tray for easy removal.

More Must Try Thai Inspired Recipes

• Thai chicken curry
• Thai turkey meatballs
• Thai chicken salad
• Thai cauliflower rice
• Pad Thai zucchini noodles
• Thai chicken butternut squash soup
• Instant Pot Thai chicken soup

Print

Healthy Thai Sweet Chili Sauce Recipe

Homemade Thai Sweet Chili Sauce recipe that contains just a fraction of the sugar in store bought options.

Course Condiment

Cuisine Asian

Prep Time 3 minutes minutes

Cook Time 7 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings

Calories 40kcal

Author Olena Osipov

Equipment

• Measuring cups
• Measuring tools

Ingredients

• 1/2 cup maple syrup
• 1/4 cup water
• 2 tbsp white or rice vinegar
• 1 tbsp cornstarch
• 1 small garlic clove grated
• 1 tsp salt
• 1/2 tsp red chili pepper flakes

US Customary – Metric

Instructions

• In a small saucepan, add maple syrup, water, vinegar, cornstarch, garlic, salt, red pepper chili flakes and whisk until combined.
• Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until sauce has thickened.
• Transfer to a glass jar to store. Use this sauce to make sweet chili salmon, cedar plank salmon or slow cooker Thai chicken thighs.

Video

Notes

• Store: Refrigerate for up to a few weeks.
• Freeze: Freeze in smaller ‘portioned’ amounts in a silicone ice cube tray for 2-3 months.
• Sweetener: Honey, brown rice syrup, or agave may work, but taste may be sweeter.
• For umami taste: Add 1 – 2 tsp soy sauce (or tamari for gluten free). 
• Deeper red color: Use fresh red Thai chillies that have been deseeded and made into a paste. Alternately, use sambal oelek (pickled chili paste). 

Nutrition

Serving: 2tbsp | Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 195mg | Sugar: 8g

The post Healthy Thai Sweet Chili Sauce appeared first on iFoodReal.com.