Delicious examples of using Thai herbs and spices in cooking

Everyday examples of using Thai herbs and spices in cooking

Let’s start with what you really want: concrete, kitchen-tested examples of using Thai herbs and spices in cooking. Instead of just listing ingredients, we’ll walk through how they show up in actual dishes you can make at home.

Example of using Thai basil in a fast weeknight stir-fry

Picture a busy Tuesday night. You’ve got ground chicken, some green beans, and rice. This is a perfect moment to use Thai basil.

You heat a little neutral oil in a pan, add chopped garlic and sliced fresh chilies, then stir-fry the ground chicken until it’s cooked. Splash in fish sauce, a bit of soy sauce, and a pinch of sugar. Right at the end, toss in a big handful of Thai basil leaves, turn off the heat, and let the basil wilt into the hot meat.

This is the classic Thai basil stir-fry (pad krapow), and it’s one of the best examples of using Thai herbs and spices in cooking: the garlic and chilies bring heat and aroma, while the Thai basil adds a peppery, almost anise-like freshness that you just don’t get from Italian basil. Serve it over rice with a fried egg on top and you’ve got a very authentic-tasting dish with minimal effort.

If you can’t find Thai basil, you can use regular basil plus a few leaves of fresh mint as a stand-in. It’s not the same, but it still gives that fresh, herbal kick.

Lemongrass and galangal in comforting Thai soups

When people think of Thai soups, they often think of that citrusy, almost floral aroma that hits you before the first spoonful. That comes from lemongrass and galangal.

A classic example of using Thai herbs and spices in cooking is tom yum or tom kha soup. You start with water or chicken broth, then add smashed stalks of lemongrass, slices of galangal, and torn kaffir lime leaves. These simmer together to perfume the broth before any proteins or vegetables go in.

In tom yum, you’ll usually add chilies, fish sauce, lime juice, and maybe shrimp or mushrooms. In tom kha, you add coconut milk and often chicken. In both cases, the lemongrass and galangal are not really meant to be eaten; they act more like bay leaves. You bruise them to release their oils, simmer, then either strain them out or just eat around them.

If you’re curious about the potential health aspects of herbs like galangal and lemongrass, resources like the National Institutes of Health occasionally publish reviews on herbal ingredients and traditional uses (for example, see the NIH’s general herbal information page at https://www.nccih.nih.gov/health/herbsataglance). While these soups are primarily about flavor, it’s interesting to see how long these plants have been used in traditional medicine.

Kaffir lime leaves in curries and marinades

Kaffir lime leaves might be the most magical-smelling ingredient in Thai cooking. They bring an intense limey, floral aroma that regular lime zest can’t quite match.

One everyday example of using Thai herbs and spices in cooking is to tear kaffir lime leaves into a panang or red curry. You simmer coconut milk with curry paste, then add meat or tofu and vegetables. Near the end, you add very finely sliced kaffir lime leaves. They brighten the whole dish and cut through the richness of the coconut milk.

Another real example: make a quick marinade for grilled chicken. Mix fish sauce, a bit of soy sauce, minced garlic, a touch of sugar, and very finely shredded kaffir lime leaves. Toss chicken thighs in this mixture and let them sit for at least 30 minutes before grilling or roasting. The leaves perfume the meat in a way that feels restaurant-level but is very doable at home.

If you can’t find kaffir lime leaves, a decent backup is a mix of regular lime zest and a little lemongrass, though the aroma won’t be as intense.

Cilantro roots and stems in Thai curry pastes

If you’ve ever wondered why your store-bought curry paste tastes flat compared to what you get in a good Thai restaurant, cilantro root is one of the reasons.

A classic example of using Thai herbs and spices in cooking is in homemade curry paste. Thai cooks often pound cilantro roots (or stems if roots aren’t available) with garlic, shallots, chilies, galangal, and spices like coriander seed and cumin. This mixture becomes the base for green, red, or massaman curry.

In a typical American kitchen, you might not find cilantro roots at the supermarket, but you can still use the lower stems. When you buy cilantro, don’t throw away the stems. Chop them finely and use them in:

• Marinades for grilled meats
• The base of soups and curries
• Salad dressings with lime juice, fish sauce, and a little sugar

The stems carry a lot of flavor and are one of the best examples of how Thai cooking uses the entire herb, not just the pretty leaves.

For general nutrition and herb-safety questions, sites like the Mayo Clinic (https://www.mayoclinic.org) and WebMD (https://www.webmd.com/diet/default.htm) offer evidence-based guidance on herbs and supplements, which is useful if you’re cooking for someone with medical conditions or on specific medications.

Thai chilies and how to control heat without losing flavor

Thai bird’s eye chilies are tiny but fierce. They’re a big part of the flavor profile in lots of dishes, but you’re in control of how much heat you want.

A very practical example of using Thai herbs and spices in cooking is the classic Thai dipping sauce, prik nam pla. You slice fresh Thai chilies into a small bowl, cover them with fish sauce, add a squeeze of lime juice, and maybe a pinch of sugar and chopped garlic. This gets spooned over plain rice, grilled meats, or even fried eggs.

You can adjust the heat by:

• Using fewer chilies
• Removing the seeds and inner membranes
• Swapping Thai chilies for milder jalapeños or serranos

Another real example: stir-fried morning glory (or any leafy greens). You smash a few cloves of garlic and a chili together, then fry that paste briefly in hot oil before adding the greens and a quick sauce of fish sauce, soy sauce, and a pinch of sugar. The chili-garlic combo perfumes the oil and turns a simple vegetable into something you’ll actually crave.

If you’re sensitive to spicy foods or cooking for kids, you can always serve the chili-based sauces on the side. That way, the base dish stays friendly, and heat-lovers can dial it up.

Using Thai herbs in salads and fresh dishes

Thai salads (yam or laab-style dishes) might be the best examples of using Thai herbs and spices in cooking when you want something bright, fresh, and not too heavy.

Take laab (also spelled larb), a minced meat salad popular in northeastern Thailand. You cook ground chicken, pork, or turkey without much oil, then toss it with lime juice, fish sauce, toasted rice powder, sliced shallots, and a mountain of fresh herbs: mint, cilantro, and sometimes Thai basil.

The herbs are not a garnish; they’re a main ingredient. They cool the palate, balance the heat from chilies, and turn what could be a heavy meat dish into something that feels almost refreshing.

Another everyday example: a simple Thai-style herb salad for grilled fish or chicken. You mix:

• Sliced cucumber and red onion
• Lots of mint and cilantro leaves
• A dressing of lime juice, fish sauce, a touch of sugar, and chopped chilies (optional)

This is a great way to experiment with Thai herbs without committing to a full curry or soup.

Thai herbs and spices in non-Thai dishes

One of the most fun examples of using Thai herbs and spices in cooking is borrowing them for dishes that aren’t traditionally Thai at all.

Think about:

• Thai basil pesto: Blend Thai basil with garlic, peanuts or cashews, lime juice, and a neutral oil. Toss with noodles, use as a sauce for grilled shrimp, or spread on sandwiches. It has the familiar pesto texture but a very different, punchy flavor.
• Lemongrass roast chicken: Stuff the cavity of a whole chicken with smashed lemongrass stalks, garlic, and lime halves, then roast as usual. You can also rub the outside with a paste of lemongrass, garlic, and oil. This is a flavorful example of using Thai herbs and spices in cooking without making a full Thai recipe.
• Coconut-lime salad dressing: Whisk coconut milk with lime juice, fish sauce (or soy sauce if you want it vegetarian), a little sugar, minced cilantro stems, and a tiny bit of chopped chili. Drizzle over shredded cabbage or mixed greens.

These kinds of crossovers are getting more popular in 2024–2025 as home cooks experiment with “global pantry” cooking: using ingredients like fish sauce, gochujang, and miso alongside more familiar items. Thai herbs fit right into this trend.

Trends in Thai herbs and spices (2024–2025)

If you’ve noticed more Thai flavors on American menus lately, you’re not imagining it. Food trend reports and restaurant tracking over the last couple of years show steady growth in dishes featuring Thai basil, lemongrass, and chili-lime combinations. Meal kit services and grocery stores are also selling more ready-made Thai curry pastes and herb blends, which makes it easier to try these flavors at home.

Some current trends and examples include:

• Thai-inspired grilled vegetables: Tossing broccoli, green beans, or Brussels sprouts with a mix of oil, fish sauce, garlic, and chilies before roasting or grilling, then finishing with lime juice and fresh herbs.
• Herb-forward broths: Using lemongrass, kaffir lime, and cilantro stems to flavor broths for noodles or even chicken soup, then topping with Thai basil and chilies.
• Better access to frozen herbs: Many Asian markets and some mainstream supermarkets now sell frozen kaffir lime leaves and pre-chopped lemongrass, making it much easier to keep these flavors on hand.

All of these are modern examples of using Thai herbs and spices in cooking in ways that fit busy schedules and typical American kitchens.

How to store and prep Thai herbs and spices

To get the most from these ingredients, a few simple habits help a lot.

For fresh herbs like Thai basil, cilantro, and mint, trim the stems and stand them in a glass of water like a bouquet, then loosely cover with a plastic bag and keep in the fridge. This can extend their life by several days.

For lemongrass and kaffir lime leaves, you can freeze them. Clean and dry them first, then store in a freezer bag. They keep their aroma surprisingly well and are still perfect for soups and curries.

Galangal and ginger can also be frozen. Slice them before freezing so you can pull out a few pieces as needed. You can use them straight from the freezer in broths and curries.

Dried spices like coriander seed, cumin, and white pepper (all common in Thai curry pastes) should be kept in airtight containers away from heat and light. Toasting and grinding them fresh right before using will give you a noticeable flavor boost.

If you’re new to spicy foods, organizations like the CDC (https://www.cdc.gov/diabetes/library/features/diabetes-and-spices.html) and NIH offer general advice on diet and spices in the context of health conditions. While Thai herbs and spices are typically safe for most people, it’s always wise to check if you have allergies, reflux, or other medical concerns.

FAQ: Real examples of using Thai herbs and spices in cooking

What are some easy examples of using Thai herbs and spices in cooking for beginners?

Start with simple dishes that don’t require special equipment. A Thai basil chicken stir-fry, a lemongrass- and lime-scented soup, or a basic chili-lime dipping sauce are all great examples of using Thai herbs and spices in cooking without a long ingredient list. You can also toss cooked noodles with store-bought red curry paste, coconut milk, and a handful of Thai basil for a quick, flavorful meal.

Can you give an example of using Thai herbs in a non-Thai recipe?

One tasty example of using Thai herbs and spices in cooking outside traditional recipes is a Thai basil and lime compound butter. Mix softened butter with chopped Thai basil, lime zest, and a pinch of chili flakes. Spread it on corn on the cob, melt it over grilled steak, or toss it with roasted potatoes. It’s familiar comfort food with a Thai twist.

What are the best examples of Thai herbs to keep on hand?

For most home cooks, the best examples to start with are Thai basil, cilantro, lemongrass, and Thai chilies. If you can find kaffir lime leaves and galangal, they’re fantastic, but you can still make very satisfying dishes with the more accessible herbs. These give you enough range to make stir-fries, soups, salads, and marinades that taste distinctly Thai.

Are dried Thai herbs and spices okay, or do I need everything fresh?

Fresh is usually better for herbs like Thai basil, cilantro, and mint, because their aroma is delicate. But dried versions of spices like coriander seed, cumin, and white pepper are standard and work very well. Lemongrass and kaffir lime leaves freeze beautifully, so buying them fresh and freezing for later is a smart move. When in doubt, use fresh for leafy herbs and frozen or dried for stalks and roots.

How spicy are Thai dishes, and can I reduce the heat?

Traditional Thai food can be quite spicy, especially dishes loaded with fresh chilies. But you are completely in control at home. Use fewer chilies, remove the seeds, or swap in milder peppers. The herbs themselves—basil, mint, cilantro, lemongrass—are not spicy; they’re aromatic. You can absolutely enjoy all the flavor of these herbs with very gentle heat or even no heat at all.

When you start looking for real examples of using Thai herbs and spices in cooking, you realize they’re not mysterious at all—they’re just tools for building layers of flavor. Try one or two ideas from this guide this week, keep notes on what you like, and before long you’ll be seasoning by instinct the way Thai cooks do: tasting, adjusting, and letting the herbs lead the way.