Thai - Cuisine Type - Recipe Finder - MSN NZ

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Recipe Collection / Thai

Discover the flavours of Thailand with Thai recipe ideas at Recipe Finder. Thai cooking at its finest with recipes such as Thai beef salad, pad thai and fish curry.

Thai beef salad8> 2 hours

Chicken green curry4< 60m

Thai chicken cakes4< 15m

Thai beef salad with chilli and lime4< 30m

Thai chicken with asparagus and basil4< 15m

Thai beef salad4< 15m

Spicy Thai grilled beef salad4< 60m

Beef & vermicelli salad4< 30m

Chicken larb on cabbage4< 30m

1 - 9 of 191 articles

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Pesto pasta with fetta

78|2 Pesto pasta with fetta500g oriechette pasta 200g pine nuts, toasted 3 cups loosely packed fresh basil leaves 150g parmesan cheese, grated finely 1 teaspoon finely grated lemon rind 1¼ cups (310ml) extra virgin olive oil 100g Greek fetta, crumbled small basil leaves, extra, for serving

Toblerone cream in chocolate cases

78|0 Toblerone cream in chocolate cases100g Toblerone chocolate, chopped 300ml thickened cream 4 (70g packet) Creative Gourmet chocolate dessert cups 250g strawberries, sliced NOTE: This recipe is best made close to serving.

Chicken parmigiana

23|0 Chicken parmigiana¼ cup olive oil 500g chicken schnitzels or thinly sliced chicken breasts 2/3 cup tomato pasta sauce 100g thinly sliced prosciutto 220g bocconcini, drained and halved 2 cups basil leaves 100g baby rocket 2 Tbsp lemon juice

Tomato, chilli and cream pasta sauce

22|9 Tomato, chilli and cream pasta sauce60g butter 1 small brown onion (80g), chopped finely 1 cup (150g) drained semi-dried tomatoes, chopped coarsely ½ teaspoon dried chilli flakes 2 cloves garlic, crushed 1 teaspoon cracked black pepper 300ml cream ½ cup (40g) finely grated parmesan

Easy chocolate brownies

20|14 Easy chocolate brownies185g dark chocolate, chopped 125g butter, chopped 2 eggs, lightly beaten 1 cup (220g) caster sugar 1 teaspoon vanilla extract 1 cup (150g) plain flour 2/3 cup (70g) walnuts, coarsely chopped

Pasta with zucchini lemon garlic sauce

19|0 Pasta with zucchini lemon garlic sauce375g farfalle (bow tie pasta or other short pasta) 3 medium (280g) green zucchini 3 medium (280g) yellow zucchini or squash 30g butter 1 tablespoon olive oil 2 cloves garlic, crushed 1/3 cup (80ml) vegetable stock ½ cup (125ml) cream 2 teaspoons finely grated lemon rind 75g baby spinach leaves 1/3 cup coarsely chopped fresh chives shaved parmesan cheese, for serving

Mixed salad with lemon & thyme dressing

18|0 Mixed salad with lemon & thyme dressing1 fennel bulb, stems removed and bulb thinly shaved or sliced 2 oranges, peeled and cut into segments 1 punnet cherry tomatoes, cut in half 1 bunch watercress, leaves only 1 frisée lettuce, leaves only 1 bunch rocket leaves 2 Tbsp toasted pine nuts, for garnish Dressing 1½ Tbsp lemon juice 1 tsp Dijon mustard ½ tsp chopped fresh thyme Pinch each of salt, pepper and sugar 3 Tbsp extra virgin olive oil

Pumpkin, spinach & ricotta pizza

18|0 Pumpkin, spinach & ricotta pizza500g pumpkin, peeled and cut into chunks 1 clove garlic, finely sliced 2 bunches spinach, washed and trimmed 1 cup fresh ricotta 4 small pita breads 2/3 cup grated mozzarella ¼ cup pine nuts Salad, to serve

Bruschetta with egg salsa & grilled baby calamari

18|0 Bruschetta with egg salsa & grilled baby calamariBruschetta 4 slices medium-sized ciabatta 2 Tbsp extra virgin olive oil 1 clove garlic Calamari 12 whole baby squid, cleaned 60ml extra virgin olive oil 3 Tbsp chopped flat-leaf parsley ½ tsp chopped red chillies 1 clove garlic, crushed Pinch black pepper Zest 1 lemon Egg salsa 2 hard-boiled eggs, finely chopped 2 Tbsp chopped flat-leaf parsley 1 Tbsp toasted pine nuts 1 tsp grated lemon zest 2 Tbsp lemon juice 4 Tbsp extra virgin olive oil 2 cloves garlic, crushed 1 Tbsp chopped green olives Garnish Extra virgin olive oil Watercress leaves 4 lemon or lime wedges (optional)

Lamb cutlets with lemon anchovy butter

17|0 Lamb cutlets with lemon anchovy butter2 Tbsp extra virgin olive oil 1½ Tbsp chopped fresh thyme 4 French lamb racks (about 5 or 6 cutlets per rack), trimmed of fat and cut in half; leave the centre bone in and cut out remaining bones so each half looks like 1 large cutlet (ask your butcher to do this) Anchovy butter 10 anchovies, drained and chopped 2 Tbsp chopped flat-leaf parsley 1 Tbsp chopped fresh thyme 1 Tbsp lemon zest 1 Tbsp finely chopped garlic 250g soft butter 2 pinches white pepper Creamy gorgonzola polenta 1 litre vegetable stock 500ml milk 150g instant polenta 1 Tbsp butter 2 Tbsp crumbled gorgonzola cheese (or other blue cheese) 3 Tbsp grated parmesan cheese Balsamic spinach 1 Tbsp extra virgin olive oil 500g baby spinach leaves, trimmed 1 Tbsp balsamic vinegar Roasted red onions 4 large red onions, peeled and cut into quarters Olive oil Rosemary and thyme sprigs, for garnish

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