Spicy Thai One Pot Recipes
SPICY THAI RICE
Spicy Thai Rice - One pot, easy and delicious Thai-style spicy rice with toasted peanuts, fresh basil and dried Thai chili.
Provided by Katerina | Diethood
Categories Side Dish
Time 40m
Number Of Ingredients 13
Steps:
- Heat oil in a heavy bottomed pan or pot with a fitted lid.
- Add onions and season with pinch of kosher salt; cook for 2 minutes, or until translucent.
- Stir in garlic and ground ginger; cook for 20 seconds or until fragrant.
- Stir in chopped chili and add water; season with salt and pepper and bring to a boil.
- Add the rice, stir once, and bring to a boil again.
- Cover with a lid and reduce heat to a simmer; continue to simmer for 20 minutes.
- Remove from heat and let rest for 10 minutes with the lid still on.
- Remove lid and stir in lemon juice.
- Garnish with prepared peanuts, basil, and cilantro.
- Serve.
Nutrition Facts : Calories 274 kcal, Carbohydrate 44 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
ONE POT THAI CURRY SHRIMP PASTA
One Pot Thai Curry Shrimp Pasta - A simple one pot meal with huge flavor! Fresh shrimp silky red curry sauce and fresh herbs and vegetables.
Provided by Sommer Collier
Categories Main Course Pasta Seafood
Time 35m
Number Of Ingredients 11
Steps:
- Place a large deep skillet over medium heat. Add the sesame oil. Once the oil is hot add the shrimp and garlic. Sprinkle with salt and pepper. Sear the shrimp for 2 minutes, then remove them from the pan and place in a holding dish. Next add the snow peas and carrots to the skillet. Sear for 3 minutes, then remove. Finally add the red peppers to the skillet. Sear for 2 minutes, then remove.
- Pour 4 cups water to the skillet and 1 teaspoon salt. Once the water comes to a simmer, add the pasta and stir well to separate. Cover the skillet and cook until the water is almost completely absorbed.
- Then pour in the coconut milk and red curry paste and stir to coat. Simmer for 2-3 minutes, then add the carrots, snow peas, red peppers and shrimp back to the skillet. Stir and simmer another 2 minutes. Turn off the heat and stir in the thai basil leaves and scallions. Salt and pepper to taste and serve warm.
Nutrition Facts : ServingSize 1 g, Calories 551 kcal, Carbohydrate 65 g, Protein 28 g, Fat 20 g, SaturatedFat 14 g, Cholesterol 191 mg, Sodium 618 mg, Fiber 6 g, Sugar 7 g
SPICY THAI ONE POT
This recipe actually came from the side of a bag of Jasmine rice. My family likes it well enough that it has become a semi-regular, quick and easy weeknight meal. As written, it has a nice kick, but won't melt your head. Adjust the cayenne pepper to your liking.
Provided by jenpalombi
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, soy sauce and cayenne pepper. Heat large wok or fry pan over high heat (Spray with cooking spray if using a "drier meat" like poultry). Add meat and stir fry for 4-5 minutes or until browned.
- Add bell pepper. Stir fry for one more minute.
- Mix in rice and soy sauce mixture. Bring to a boil, then reduce heat, cover and simmer for 20 minutes or until liquid is absorbed.
- Mix in green onions and cilantro. Serve.
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ONE POT SPICY THAI ZOODLES • DOMESTIC SUPERHERO
From domesticsuperhero.com
5/5 (18)Total Time 20 minsCategory Main CourseCalories 162 per serving
- Lay zucchini noodles out on a couple layers of paper towels, sprinkle with salt, then cover with a layer of paper towels. Let sit for 10 minutes to remove the extra water from the zucchini noodles.
- In the mean time, heat a skillet over medium heat, spray with non stick spray, add beaten eggs and red pepper flakes and stir to scramble the eggs. Remove the eggs from the skillet and set aside.
- Spray skillet with nonstick spray again and return to stove. Add carrots, mushrooms, and garlic; saute over medium high heat for 5 minutes or until veggies are a bit under-cooked.
- In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; pour mixture over the vegetables in the skillet.
ONE POT SPICY THAI RICE » THE THIRSTY FEAST
From honeyandbirch.com
4.5/5 (2)Total Time 20 minsCategory Dinner | LunchCalories 274 per serving
- Begin cooking 2 cups of rice per the package directions - this will be equivalent to 3 cups, cooked. Cut your vegetables while the rice is cooking.
- Add sesame oil to a large pot over medium heat. Cook the oil until hot, then add the carrots and jalapenos. Cook for 1-2 minutes, then add the coconut milk, fish sauce, and the juice of 1 lime half. Stir well and bring to a boil. Reduce heat, then let simmer for 10 minutes.
SPICY THAI BASIL BEEF BOWLS | EASY ONE POT DINNER RECIPE!
From twosleevers.com
5/5 (27)Total Time 20 minsCategory Main CoursesCalories 309 per serving
- Rinse rice and place rice, water and salt into a heat safe pot that will fit inside your pressure cooker.
- Turn your Instant Pot to Sauté high, and when it is hot, add oil. When the oil is shimmering hot, add ginger, garlic and chilis and sauté 30 seconds.
- While the rice and beef are cooking, julienne the carrots and cucumbers, and mix with vinegar, sugar and salt. I added red pepper flakes to mine.
ONE POT SPICY THAI NOODLES • DOMESTIC SUPERHERO
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5/5 (50)Category Main Course
- In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
- In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.
- Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.
- Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
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- Make the infused oil: Cook oils together over medium heat with the crushed red pepper flakes. When the oil is hot enough, strain red pepper flakes. Reserve oil in a bowl.
- Make the Sauce: Add the strained oil back into the skillet with honey, soy sauce, and chili sauce. Toss the pasta together with the sauce.
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From everydayeasyeats.com
5/5 (6)Total Time 30 minsCategory MainCalories 377 per serving
- In a large pot, heat the oil over medium heat. Add the carrots and bell pepper and sauté for 4-5 minutes, until slightly softened.
- Reduce heat to medium-low, cover and cook for 10-15 minutes or until most of the liquid is absorbed and the rice is almost cooked through.
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