Asian Food Recipes – Easy, Flavorful & Authentic Dishes from Across Asia
Discover a curated selection of authentic Asian food recipes featuring iconic dishes from East, Southeast, and South Asia. These recipes are easy to make at home, use pantry-friendly ingredients, and are bursting with traditional flavors.
Equipment
- Wok or large skillet
- Rice cooker or pot with lid
- Chef’s knife
- Cutting board
- Bamboo steamer (optional)
- Mixing bowls
- Wooden spoon or spatula
- Mortar and pestle (optional, for spice pastes)
Ingredients
- For Chicken Stir-Fry:
- 2 chicken breasts thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 garlic cloves minced
- 1- inch ginger minced
- 1 bell pepper sliced
- 1 cup broccoli florets
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch optional
- For Jasmine Rice:
- 1 cup jasmine rice
- 1½ cups water
- Pinch of salt
- For Thai Green Curry Vegetarian:
- 1 tablespoon green curry paste
- 1 can 400ml coconut milk
- 1 cup mixed vegetables zucchini, eggplant, bell pepper
- 1 teaspoon soy sauce
- 1 tablespoon fish sauce or vegetarian substitute
- 1 handful Thai basil
- 1 tablespoon oil
Instructions
- Chicken Stir-Fry:
- In a bowl, marinate chicken with soy sauce, oyster sauce, and sesame oil for 15 minutes.
- Heat oil in a wok over high heat. Add garlic and ginger, stir until fragrant.
- Add chicken and stir-fry until browned.
- Add vegetables and cook for 3–4 minutes.
- Mix cornstarch with 2 tbsp water and add if a thicker sauce is desired.
- Serve hot with jasmine rice.
- Jasmine Rice:
- Rinse rice under cold water until water runs clear.
- Combine rice, water, and salt in a pot or rice cooker.
- Cook on low heat for 15–18 minutes or use rice cooker settings. Let sit 5 minutes before fluffing.
- Thai Green Curry:
- Heat oil in a pan. Add green curry paste and stir for 1 minute.
- Pour in coconut milk and bring to a simmer.
- Add vegetables, soy sauce, and fish sauce. Cook until vegetables are tender.
- Stir in Thai basil before serving.
Notes
Swap chicken with tofu or tempeh for a vegetarian option.
Add chili flakes or fresh chili for extra heat.
Pre-chopped stir-fry veggies or frozen blends work well in a pinch.
Leftovers can be refrigerated for up to 3 days.