Healthy Thai Recipes

Yellow curry paste is generally spicier than green but not as spicy as red, making it just right for this easy stir-fried chicken thigh recipe. Sizzling the curry paste in oil before making the curry gives it a boost in complexity.

This flavorful Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can also substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Classic Thai red curry is flavored with lime leaves and Thai basil. If you find them, use them, but even without them the vegetable curry will still be a knockout.

If you're looking for a basic green Thai chicken curry recipe, start here. Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered “medium” heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists--some brands contain shrimp and some don't.

In this “spiralized” vegetable noodle recipe inspired by pad thai, zucchini and summer squash replace the rice noodles, pumping up the vegetables while reducing calories. Top with stir-fried chicken, shrimp or tofu for added protein if desired.

A combination of green beans, red bell peppers and sweet mango makes this beef curry recipe colorful. The heat and salt level can vary widely in red curry paste depending on the brand--taste as you go. Serve with noodles and a basil-and-jícama salad.

Cabbage is a tasty low-calorie stand-in for buns or bread in this healthy chicken lettuce wrap recipe. Don't limit yourself to cabbage for this Thai-inspired recipe--any fresh green that's sturdy enough to wrap around 1/2 cup of filling works.

Tofu and vegetables get a dramatic lift from a spicy peanut sauce. Serve with a cucumber salad for a low-calorie, nutrient-packed vegetarian supper.

Both ripe and underripe mango work well in this chicken and vegetable stir-fry. If the mangoes you have are less ripe, use 2 teaspoons brown sugar. If they're ripe and sweet, just use 1 teaspoon or omit the brown sugar altogether.

Crunchy broccoli slaw--available in most supermarkets near the other coleslaw mixes--is the secret to making this Thai noodle recipe super-fast. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater. Making the pork patties while the water for the noodles comes to a boil ensures the pork and noodles will be done at the same time.

Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully--some brands contain shellfish.

Sweet chili sauce spikes the creamy yogurt dressing in this healthy chicken salad recipe for a fun taste of Thai flavors. If you don't have sweet chili sauce, try substituting 1 tablespoon ketchup, 1 teaspoon Sriracha, 1 teaspoon honey, 1 teaspoon rice vinegar and a pinch of crushed red pepper flakes. Serve the salad open-face on toasted bread or scoop it atop more shredded napa cabbage.

We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch.

This easy Thai-inspired coconut curry shrimp is loaded with vegetables and gets tons of flavor from prepared green curry paste and coconut milk. The sweet and spicy sauce gets sopped up by a bed of hot brown rice. Serve with a crunchy Asian slaw to round out the meal.

A flavorful sauce and lots of crunchy vegetables make this seitan stir-fry a quick and healthy choice for dinner tonight!

Sweet potato "noodles" (spiralized sweet potatoes) are a nutritious, gluten-free alternative to starchy rice or wheat noodles. Look for them in the produce department of your supermarket. If you have a spiralizer, you can certainly make your own "swoodles" (start with 2 medium sweet potatoes).

Red Thai curry paste adds heat and depth of flavor to this simple soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.

Who needs a tortilla when a lettuce leaf will do just fine? These low-carb Thai-inspired lettuce cups are full of cooked chicken, crunchy cabbage and snap peas, fresh mint and cilantro, and zesty scallions and red onion. A limey-hot sauce blend works well to bring all of the flavors together.

Curry quick enough for a weeknight supper--especially if you use precut cauliflower and baby spinach.

Thai peanut sauce is an addictive base for homemade grilled pizza. Purchase your preferred brand at any large supermarket or Asian grocery store for an easy, veggie-loaded pizza made right at home.

Baked tofu tossed with storebought Thai peanut sauce makes a quick and healthy sandwich filling. Finish the sandwich with your favorite crunchy vegetables for added nutrients and fiber.

In this Asian-flavored spaghetti squash recipe, thin slices of lean pork tenderloin are marinated with lemongrass, ginger, brown sugar and soy sauce. The flavorful marinade is then cooked with peanut butter and coconut milk to make a delicious sauce for this low-carb noodle bowl.

This recipe for traditional Thai coconut balls is all about the coconut. First, skip the preshredded stuff (the filling won't hold together with it) and get yourself to the produce department for a fresh one. Look for a coconut with a brown husk (rather than one with a white fibrous exterior, often labeled "young Thai" coconut). Brown-husked coconuts have firmer flesh that's easier to shred. Editor's note: Brooke Siem learned to make these coconut balls from a woman named Ratachanee on the Thai island of  Koh Phangan. Learn more about this recipe and other recipes Siem learned to make as part of her Grandmother Project in the article How Cooking Connected One Chef with Grandmothers Across the World.

Downright addictive, this spicy fish sauce recipe marries pungent fish sauce with the fire of chiles. Try it in place of plain fish sauce but use sparingly as it's high in sodium. You can use this fish sauce immediately, but it will be very hot. As it settles over the following days the fish sauce will gradually get a little milder.

Shrimp, bell pepper, cucumber and herbs are tossed with a spicy Thai dressing in this colorful salad. Served in Bibb lettuce cups, it's perfect for lunch, a light supper or as an appetizer.