When it comes to cooking, few ingredients evoke the bold flavors and vibrant colors of Thai cuisine like the humble eggplant. And when you combine this versatile vegetable with the spicy and aromatic flavors of Thai cuisine, the results are truly mouthwatering. In this article, we’ll take you on a culinary journey through 20 delicious recipes that showcase the best of Thai eggplant dishes, from classic curries to zesty salads and savory stir-fries.
Whether you’re a seasoned chef or just starting to explore the world of Thai cooking, these recipes are sure to inspire and delight. So grab your wok, your curry paste, and your favorite spices, and let’s dive into the wonderful world of spicy Thai eggplant!
Thai Eggplant Green Curry
Thai Eggplant Green Curry Recipe
This flavorful Thai curry dish combines the natural sweetness of eggplant with the spicy kick of green curry paste. A perfect blend of East meets West, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 2 tablespoons green curry paste
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup water or fish sauce-based broth
– Salt and pepper to taste
– Fresh Thai basil leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add garlic, green curry paste, and ginger; cook until fragrant (30 seconds).
3. Add eggplant and cook until tender (5-7 minutes).
4. Stir in coconut milk and water or broth. Bring to a simmer.
5. Reduce heat to low and let curry simmer for 10 minutes.
6. Season with salt and pepper to taste.
7. Garnish with Thai basil leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Stir-Fried Thai Eggplant with Basil
Elevate your stir-fry game with this flavorful and aromatic dish that combines the sweetness of Thai eggplant with the brightness of fresh basil. Perfect as a side or added to your favorite Thai-inspired meal.
Ingredients:
– 2 medium Thai eggplants, sliced into 1-inch thick rounds
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup mixed mushrooms (such as bell and cremini), sliced
– 1/4 cup fresh basil leaves, chopped
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and mushrooms; stir-fry until tender, about 3-4 minutes.
3. Add eggplant slices; cook for an additional 3-4 minutes, stirring occasionally.
4. Stir in soy sauce, oyster sauce (if using), salt, and pepper.
5. Remove from heat; garnish with basil leaves and cilantro/scallions (if desired).
6. Serve immediately.
Cooking Time: 10-12 minutes
Thai Eggplant and Tofu Red Curry
This vibrant and flavorful Thai-inspired dish combines the creaminess of red curry with the tender texture of eggplant and tofu. A perfect blend of sweet, sour, and spicy flavors that will leave you craving for more.
Ingredients:
– 1 medium-sized eggplant, sliced into 1-inch thick rounds
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons red curry paste
– 2 cups coconut milk
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and red curry paste; stir-fry until fragrant, about 30 seconds.
3. Add tofu and cook until golden brown, about 3-4 minutes.
4. Add eggplant slices and cook until tender, about 5 minutes.
5. Pour in coconut milk and fish sauce (if using); simmer for an additional 2 minutes.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over steamed jasmine rice or noodles.
Cooking Time: 15-20 minutes
Spicy Thai Eggplant Salad
This refreshing salad combines the smoky flavor of grilled eggplant with the spicy kick of chili peppers, all wrapped up in a zesty dressing. Perfect for a light and flavorful meal or as a side dish to add some excitement to your plate.
Ingredients:
– 2 medium eggplants
– 1/4 cup fish sauce
– 2 tablespoons lime juice
– 1 tablespoon vegetable oil
– 1 small red onion, thinly sliced
– 1-2 Thai bird’s eye chilies, seeded and minced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush eggplant slices with vegetable oil and season with salt and pepper. Grill for 3-4 minutes per side, until tender and slightly charred.
3. In a blender or food processor, combine fish sauce, lime juice, and minced chilies. Blend until smooth.
4. In a large bowl, combine grilled eggplant, red onion, garlic, and chili mixture. Toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves. Serve immediately.
Cooking Time: 15-20 minutes
Thai Eggplant with Minced Pork
This classic Thai dish is a flavorful and aromatic stir-fry that combines the sweetness of eggplant with the savory taste of minced pork. A perfect blend of textures and flavors, this recipe is quick to make and sure to please.
Ingredients:
– 2 medium-sized eggplants, sliced into 1-inch pieces
– 1/4 cup minced pork
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 tablespoon fish sauce
– 1 tablespoon chopped Thai basil
– Salt and pepper to taste
– 1-2 Thai bird’s eye chilies, sliced
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the minced pork and cook until browned, breaking it up with a spatula as it cooks.
3. Add the garlic, soy sauce, oyster sauce (if using), fish sauce, and chilies. Stir-fry for 1 minute.
4. Add the eggplant slices and stir-fry until they are tender and slightly caramelized.
5. Season with salt and pepper to taste.
6. Garnish with chopped Thai basil and serve immediately.
Cooking time: 15-20 minutes
Thai Eggplant in Coconut Milk Soup
A creamy and flavorful soup that combines the richness of coconut milk with the subtle sweetness of Thai eggplant, perfect for a cozy dinner or lunch. This recipe is easy to make and packed with nutrients.
Ingredients:
– 2 medium Thai eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 4 cups vegetable or chicken broth
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion, garlic, and ginger; cook until onion is translucent.
2. Add eggplant and cook until tender, about 5 minutes.
3. Stir in coconut milk, broth, and curry paste. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 30-40 minutes
Thai Eggplant and Shrimp Stir-Fry
A flavorful and spicy stir-fry that combines the sweetness of Thai eggplant with the succulence of shrimp, all in one delicious dish. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 large Thai eggplant, cut into bite-sized pieces
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 1/4 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from the pan and set aside.
3. Add onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 2-3 minutes.
4. Add eggplant and curry paste to the pan. Cook for an additional 2-3 minutes, or until the eggplant is tender.
5. Stir in coconut milk and return shrimp to the pan. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Thai Eggplant with Fish Sauce
This classic Thai dish combines the sweetness of eggplants with the savory flavor of fish sauce, creating a harmonious balance of sweet and sour.
Ingredients:
– 2 medium-sized eggplants, sliced into 1-inch thick rounds
– 1/4 cup fish sauce
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Chopped fresh cilantro or basil for garnish (optional)
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the eggplant slices and cook until they start to brown, about 3-4 minutes per side.
3. Remove the eggplant from the skillet and set aside.
4. In the same skillet, add the garlic and ginger and sauté for 1 minute, stirring constantly.
5. Pour in the fish sauce and stir to combine with the garlic and ginger mixture.
6. Add the cooked eggplant back into the skillet and toss to coat with the fish sauce mixture.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro or basil, if desired.
9. Serve hot over steamed rice or noodles.
Cooking Time: 15-20 minutes
Thai Eggplant and Chicken Yellow Curry
This flavorful and aromatic curry combines tender chicken, eggplant, and a rich yellow curry paste in a creamy coconut milk sauce. Serve with steamed rice or noodles for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tbsp yellow curry paste
– 2 cups coconut milk
– 1 cup water or chicken broth
– 1 tsp fish sauce (optional)
– 1 tsp sugar
– 1/4 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Remove the chicken from the skillet and set aside. Add more oil if needed, then add the eggplant slices. Cook until tender, about 3-4 minutes per side.
3. In a small bowl, mix together curry paste, coconut milk, water or broth, fish sauce (if using), sugar, cumin, salt, and pepper.
4. Add the curry mixture to the skillet with the chicken and eggplant. Stir well and bring to a simmer.
5. Reduce heat to medium-low and let cook for 10-12 minutes or until the flavors have melded together and the sauce has thickened slightly.
6. Garnish with cilantro leaves and serve hot over steamed rice or noodles.
Cooking Time: 20-25 minutes
Thai Eggplant and Bamboo Shoot Curry
This flavorful curry recipe combines tender eggplant and bamboo shoots with a fragrant blend of Thai spices, making it a perfect dish for a quick weeknight dinner or special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 cup fresh or canned bamboo shoots, sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon Thai red curry paste
– 2 cups coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and curry paste; cook, stirring constantly, for 1 minute.
3. Add eggplant and bamboo shoots; cook until tender, about 5 minutes.
4. Pour in coconut milk; stir to combine.
5. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Thai Eggplant with Holy Basil
Experience the bold flavors of Thailand with this simple yet aromatic stir-fry recipe featuring tender eggplant and fragrant holy basil.
Ingredients:
– 2 medium-sized eggplants, sliced into 1-inch thick rounds
– 3 cloves garlic, minced
– 1/4 cup vegetable oil
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon palm sugar
– 1/4 teaspoon ground white pepper
– 1/4 cup chopped holy basil leaves
– Salt to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add garlic and stir-fry for 30 seconds until fragrant.
3. Add eggplant slices and cook for 3-4 minutes, or until they start to brown.
4. In a small bowl, whisk together soy sauce, oyster sauce (if using), palm sugar, and white pepper.
5. Pour the sauce over the eggplant and stir-fry for another 2-3 minutes, or until the eggplant is tender.
6. Stir in holy basil leaves and season with salt to taste.
7. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Fried Thai Eggplant with Chili Sauce
This Fried Thai Eggplant with Chili Sauce recipe brings a burst of spicy flavors to your table. Crispy fried eggplant slices are smothered in a sweet and sour chili sauce, perfect for those who love bold flavors.
Ingredients:
– 2 medium-sized eggplants
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup vegetable oil
– 1/4 cup chili flakes
– 2 cloves garlic, minced
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– 1/2 cup sweet chili sauce
Instructions:
1. Cut the eggplants into 1-inch thick slices.
2. Dredge the eggplant slices in flour, shaking off excess.
3. Dip the floured eggplant in a mixture of cornstarch and vegetable oil, making sure they’re fully coated.
4. Fry the eggplant slices in hot oil until crispy and golden (about 2-3 minutes per side).
5. Remove from oil and drain on paper towels.
6. In a small pan, combine chili flakes, garlic, fish sauce (if using), salt, and pepper. Cook for about 1 minute over medium heat.
7. Add the sweet chili sauce to the pan and stir well.
8. Toss the fried eggplant slices in the chili sauce until coated.
Cooking Time: 20-25 minutes
Thai Eggplant Laab Salad
This refreshing salad combines the smoky flavor of grilled eggplant with the bold spices and herbs of traditional Thai cuisine, making it a perfect dish for a light and flavorful meal or as a side to your favorite Southeast Asian dishes.
Ingredients:
– 2 medium eggplants
– 1/4 cup fish sauce
– 2 tablespoons lime juice
– 1 tablespoon palm sugar (or brown sugar)
– 1-2 Thai bird’s eye chilies, seeded and chopped
– 1/4 cup chopped cilantro
– 1/4 cup chopped mint
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut eggplants into 1-inch pieces and brush with oil. Grill for 3-4 minutes per side, until tender and slightly charred.
3. In a large bowl, combine grilled eggplant, fish sauce, lime juice, palm sugar, chilies, cilantro, and mint. Toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 15-20 minutes
Thai Eggplant and Morning Glory Stir-Fry
Thai Eggplant and Morning Glory Stir-Fry: A flavorful and aromatic vegetarian dish that combines tender eggplant and morning glories with a savory sauce, perfect for a quick weeknight meal or as an accompaniment to your favorite Thai dishes.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 bunch of morning glories (about 8-10 stalks), cut into 3-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce (optional)
– 1 tablespoon brown sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion, garlic, and ginger; stir-fry until fragrant.
3. Add eggplant and morning glories; stir-fry 5-7 minutes, or until tender.
4. In a small bowl, whisk together soy sauce, fish sauce (if using), and brown sugar.
5. Pour the sauce into the wok; stir-fry for an additional 2-3 minutes, or until the vegetables are coated.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Thai Eggplant in Peanut Sauce
A flavorful and aromatic Thai dish that combines tender eggplant with a rich and creamy peanut sauce. This recipe is perfect for a quick and easy dinner or as an appetizer.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 1/4 cup peanut butter
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat a wok or large skillet over medium-high heat.
2. Add the eggplant slices in batches, cooking until tender and lightly browned, about 3-4 minutes per side.
3. In a small bowl, whisk together peanut butter, coconut milk, soy sauce, brown sugar, garlic, ginger, and red pepper flakes (if using).
4. Pour the peanut sauce over the cooked eggplant and stir to combine.
5. Season with salt and black pepper to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Thai Eggplant with Lemongrass and Lime
This recipe combines the sweetness of Thai eggplants with the brightness of lemongrass and lime, creating a flavorful and aromatic dish perfect for any meal.
Ingredients:
– 2 medium Thai eggplants, sliced into 1/2-inch thick rounds
– 4 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– 1 teaspoon palm sugar (or brown sugar)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add lemongrass, garlic, and eggplant slices; cook until the eggplants are tender and lightly charred (about 5-7 minutes).
3. In a small bowl, whisk together fish sauce, lime juice, and palm sugar.
4. Pour the sauce over the eggplant mixture; stir to combine and simmer for an additional 2-3 minutes.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 12-15 minutes
Thai Eggplant Stuffed with Pork
Experience the bold flavors of Thailand with this unique and flavorful dish. Succulent pork and fragrant Thai spices fill the tender eggplant, creating a harmonious balance of sweet, sour, and spicy.
Ingredients:
– 2 medium eggplants
– 1 pound ground pork
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1 tablespoon lime juice
– 1/2 teaspoon Thai red curry paste
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and hollow out, leaving a shell about 1/4 inch thick.
3. In a bowl, mix ground pork with cilantro, garlic, ginger, soy sauce, fish sauce, lime juice, and curry paste.
4. Stuff each eggplant with the pork mixture, dividing it evenly among the two.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper and drizzle with vegetable oil.
6. Bake for 25-30 minutes or until the eggplant is tender and the filling is cooked through.
Cooking Time: 25-30 minutes
Thai Eggplant and Cashew Nut Stir-Fry
This aromatic and spicy stir-fry combines the sweetness of eggplant with the crunchiness of cashews, all wrapped up in a flavorful Thai-inspired sauce. A perfect vegetarian dish for any meal!
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 1/4 cup cashew nuts, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons vegetable oil
– 1 tablespoon Thai red curry paste
– 2 tablespoons soy sauce
– 1 tablespoon brown sugar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the cashews and cook, stirring frequently, until lightly toasted, about 3-4 minutes.
3. Remove the cashews from the pan and set aside.
4. Add the remaining 1 tablespoon of oil, then add the eggplant slices in a single layer.
5. Cook for 3-4 minutes per side, or until tender and slightly charred.
6. In a small bowl, whisk together the curry paste, soy sauce, brown sugar, garlic, and ginger.
7. Add the sauce to the wok and stir-fry for an additional 1 minute.
8. Return the cashews to the pan and toss with the eggplant and sauce.
9. Season with salt and pepper to taste.
10. Garnish with cilantro leaves if desired.
Cooking Time: Approximately 15-20 minutes
Thai Eggplant and Pineapple Curry
This vibrant curry combines the sweetness of pineapple with the smoky flavor of eggplant, all wrapped up in a rich and creamy coconut milk sauce. A perfect blend of East meets West flavors that will transport your taste buds to the streets of Thailand.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 1 cup fresh pineapple chunks
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 2 cups coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent, about 3-4 minutes.
3. Add curry paste; cook for 1 minute.
4. Add eggplant and pineapple; cook for 5 minutes, stirring occasionally.
5. Pour in coconut milk; bring to a simmer.
6. Reduce heat to medium-low; let curry simmer for 10-15 minutes or until eggplant is tender.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Thai Eggplant with Fermented Shrimp Paste
This classic Thai dish combines the rich flavors of fermented shrimp paste with the tender sweetness of eggplant, creating a bold and aromatic stir-fry. A perfect accompaniment to steamed rice or noodles.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon fermented shrimp paste (nam pla)
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1 tablespoon palm sugar
– 1/4 teaspoon ground white pepper
– Salt to taste
– Fresh Thai basil leaves, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and stir-fry until fragrant, about 30 seconds.
3. Add eggplant and stir-fry for 5 minutes, or until slightly tender.
4. Stir in fermented shrimp paste, soy sauce, fish sauce, palm sugar, and white pepper.
5. Cook for an additional 2-3 minutes, or until the flavors have melded together.
6. Season with salt to taste.
7. Garnish with chopped Thai basil leaves, if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your mealtime with these 20 mouth-watering Thai eggplant recipes! From classic dishes like Thai Eggplant Green Curry and Stir-Fried Thai Eggplant with Basil, to more unique creations like Spicy Thai Eggplant Salad and Thai Eggplant Stuffed with Pork, there’s something for every taste bud. Discover the perfect blend of sweet, sour, salty, and spicy flavors in these authentic Thai recipes that showcase the versatility of this popular ingredient. Whether you’re a seasoned chef or a culinary newbie, these dishes are sure to satisfy your cravings and leave you wanting more!
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