Best Thai recipes for a Quick Snack at Home

With the easy Thai recipes, forget about sad, takeaway cartons and unabashedly pamper the glutton in you.

Hustle on the weekendswith the delicious assortment of Thai foods– cooked and stirred spicy right in your kitchen! While each recipe will go easy on the stomach, they will certainly stir the glutton in you too.

Thai Corn Fritters: Assort the garlic, flour, sugar, fish sauce, sea salt, grounded black pepper and half corn kernels in a food processor. Tip over the spring onions and remaining corn kernels. Separately, heat the corn kernels. Drop a few tablespoons of battered corn. Cook for a minute on high heat. Set out the fritters and sizzle them with sweet chilli sauce. The evening is made!

Thai Spinach Bites: The ingredients are simple to shop for. Mix ginger, lime coriander leaves, shallot, chilli and peanuts with a bit of sauce and sugar. Arrange the spinach leaves on a plate. Pour a spoonful of the mix on each leaf and roll them to enjoy the chomp.

Sweet Corn Cutlets: The striking contrast between sweet, juicy kernels and the fierce, spicy red curry paste is enough to jazz your weekend. To begin with, smash boiled potatoes, red curry paste, corn kernels and coriander leaves in a bowl. Shape the mixture into cutlets. On a heated frying fan, coat the cutlets with corn starch and put them on the heat. Cook on medium flame and flip the cutlets on each side till they are golden brown. Serve hot with sweet chilli sauce!

Thai-Styled Paneer: Here is the basic you need:


Thai Red Curry Paste

Sriracha Sauce

Coriander leaves

Lime, sesame seeds and Peanuts

Add a dash of nutrients to the old-school paneer chilli. To get started, mix Thai red curry paste, lemon, chillies, salt, pepper and oil. Dip the paneer slices. Refrigerate for 30 minutes. Grill the marinated paneer for 2-3 minutes in melted butter or oil. Take the paneer off grill and garnish with lemon wedges, peanuts, sesame seeds and coriander leaves. Ta-da!

Baby Potatoes: Take out from the kitchen shelf,

Red Chilli

Cumin Seeds

Turmeric, Garam Masala, Cumin and Amchur(Dry Mango Powder)

Put the baby potatoes into pressure cooker and let them cool. Heat a frying pan and fry spicy the chillies and cumin. Next, upturn the spice bowl to add coriander powder, red chili powder, amchur, cumin, garam masala powder and turmeric into the frying pan. Add the baby potatoes, and fry till the potatoes soak in the flavours. Turn off the gas, add some coriander leaves and put down the lid. Baby Potatoes are ready to be served.

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