Thailand-Inspired Gourmet Dinners on a Dime | $10 Meals with Dollar Tree Hacks

 

1. Thai Basil Chicken (Pad Krapow Gai)

Ingredients:

• 1 lb ground chicken

• 1 cup Thai basil leaves

• 4 cloves garlic, minced

• 2 Thai chilies, minced (adjust for spice)

• 1 tbsp oyster sauce

• 1 tbsp soy sauce

• 1 tsp fish sauce

• 1/2 tsp sugar

• 2 tbsp vegetable oil

• 1 fried egg (optional, for serving)

• Steamed rice

Instructions:

1. Heat oil in a wok or skillet over medium heat. Add garlic and chilies and stir-fry until fragrant.

2. Add ground chicken, breaking it up as it cooks.

3. Stir in oyster sauce, soy sauce, fish sauce, and sugar. Cook until chicken is fully cooked.

4. Toss in Thai basil leaves and stir until wilted.

5. Serve hot with steamed rice and top with a crispy fried egg.

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2. Tom Yum Soup (Hot & Sour Lemongrass Soup)

Ingredients:

• 3 cups chicken or shrimp stock

• 1 stalk lemongrass, cut into pieces

• 3 kaffir lime leaves, torn

• 3 slices galangal

• 1 cup mushrooms, halved

• 10 shrimp (peeled and deveined)

• 2 Thai chilies, crushed

• 2 tbsp fish sauce

• 1 tbsp lime juice

• 1 tsp chili paste (nam prik pao)

• Fresh cilantro for garnish

Instructions:

1. Boil stock with lemongrass, lime leaves, and galangal for 5–10 minutes.

2. Add mushrooms and cook until tender.

3. Add shrimp and cook until just pink.

4. Season with fish sauce, lime juice, and chili paste.

5. Remove from heat and garnish with cilantro.

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3. Thai Green Curry with Veggies

Ingredients:

• 2 tbsp green curry paste

• 1 can (13.5 oz) coconut milk

• 1 cup mixed vegetables (zucchini, bell pepper, eggplant)

• 1/2 cup bamboo shoots (optional)

• 1 tbsp fish sauce

• 1 tsp sugar

• Thai basil leaves

• 1 tbsp vegetable oil

• Steamed jasmine rice

Instructions:

1. Heat oil in a pot, add green curry paste and sauté until fragrant.

2. Pour in coconut milk and bring to a simmer.

3. Add vegetables and cook until tender.

4. Stir in fish sauce, sugar, and basil leaves.

5. Serve with jasmine rice.

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4. Pad Thai with Peanuts & Lime

Ingredients:

• 8 oz rice noodles

• 2 tbsp tamarind paste

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp sugar

• 2 cloves garlic, minced

• 1 egg

• 1 cup bean sprouts

• 1/2 cup chopped scallions

• 1/4 cup crushed peanuts

• Lime wedges

• 2 tbsp oil

Instructions:

1. Soak rice noodles in warm water until soft.

2. Mix tamarind paste, fish sauce, soy sauce, and sugar in a bowl.

3. Heat oil in a pan, sauté garlic, then push to side and scramble egg.

4. Add noodles and sauce, stir-fry until coated.

5. Add bean sprouts and scallions.

6. Top with peanuts and lime wedges.

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5. Massaman Chicken Curry

Ingredients:

• 2 tbsp massaman curry paste

• 1 can coconut milk

• 2 potatoes, cubed

• 1/2 onion, sliced

• 1 lb chicken thighs

• 2 tbsp fish sauce

• 1 tbsp sugar

• 1/4 cup roasted peanuts

• 1 tbsp oil

Instructions:

1. Heat oil in pot and sauté curry paste until aromatic.

2. Add coconut milk and bring to simmer.

3. Add chicken, potatoes, onions.

4. Stir in fish sauce, sugar, and peanuts.

5. Simmer until chicken is cooked and potatoes are tender.

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6. Thai Chicken Lettuce Wraps

Ingredients:

• 1 lb ground chicken

• 2 tbsp soy sauce

• 1 tbsp fish sauce

• 1 tbsp lime juice

• 1 tsp sugar

• 1 clove garlic, minced

• 1/4 cup grated carrot

• 2 tbsp chopped cilantro

• Butter or romaine lettuce leaves

Instructions:

1. Cook ground chicken in a pan with garlic.

2. Add soy sauce, fish sauce, lime juice, and sugar.

3. Stir in carrots and cilantro.

4. Spoon mixture into lettuce cups and serve.                                                                                         --------------------------------------------------------------------------------------------------------------------
   
      

   7. Pineapple Fried Rice with Cashews                                                        

   

   
   

   Ingredients:

   • 2 cups cooked jasmine rice (preferably chilled)

   • 1/2 cup diced pineapple

   • 1/2 cup diced red bell pepper

   • 1/4 cup chopped cashews

   • 2 cloves garlic, minced

   • 2 tbsp soy sauce

   • 1 tsp curry powder

   • 1 egg (optional)

   • 2 tbsp oil

   • Green onions and cilantro for garnish

   Instructions:

   1. Heat oil in a skillet. Add garlic and bell pepper, stir-fry until soft.

   2. Add the pineapple and rice, breaking up clumps.

   3. Stir in soy sauce and curry powder.

   4. Push rice aside, scramble egg (if using), and mix in.

   5. Toss in cashews, green onions, and cilantro before serving.

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   8. Thai Red Curry Noodles                                                                   

   

   
   

   Ingredients:

   • 8 oz rice noodles

   • 1 tbsp red curry paste

   • 1 can (13.5 oz) coconut milk

   • 1/2 cup sliced bell peppers

   • 1/2 cup shredded carrots

   • 1 tbsp fish sauce

   • 1 tsp sugar

   • Thai basil or cilantro

   • Lime wedges

   • 1 tbsp oil

   Instructions:

   1. Soak rice noodles per package instructions.

   2. Heat oil, sauté curry paste until fragrant.

   3. Add coconut milk, fish sauce, and sugar. Bring to a simmer.

   4. Add veggies and cook until tender.

   5. Stir in noodles and herbs. Serve with lime wedges.

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   9. Sticky Thai Garlic Chicken Thighs                                                      

   

   
   

   Ingredients:

   • 4–6 boneless chicken thighs

   • 3 tbsp soy sauce

   • 2 tbsp honey

   • 1 tbsp rice vinegar

   • 3 cloves garlic, minced

   • 1 tbsp oil

   • Sesame seeds and green onion for garnish

   Instructions:

   1. In a bowl, mix soy sauce, honey, vinegar, and garlic.

   2. Marinate chicken for 30 minutes (or overnight for best flavor).

   3. Heat oil in pan, cook chicken until browned and sticky, flipping as needed.

   4. Garnish with sesame seeds and chopped green onions.

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   10. Thai Peanut Noodles with Crunchy Veg                                                         

   

   
   

   Ingredients:

   • 8 oz rice noodles

   • 1/2 cup julienned carrots

   • 1/2 cup shredded red cabbage

   • 1/2 cup cucumber slices

   • 1/4 cup peanut butter

   • 2 tbsp soy sauce

   • 1 tbsp rice vinegar

   • 1 tbsp honey

   • 1 tsp sesame oil

   • Crushed peanuts and lime wedges

   Instructions:

   1. Cook noodles and rinse in cold water.

   2. In a bowl, whisk peanut butter, soy sauce, vinegar, honey, and sesame oil.

   3. Toss noodles with sauce and veggies.

   4. Top with crushed peanuts and lime juice.

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   11. Thai Coconut Soup (Tom Kha Gai)                                                                 

   

   
   

   Ingredients:

   • 2 cups chicken broth

   • 1 can coconut milk

   • 1 stalk lemongrass, smashed

   • 3 slices galangal or ginger

   • 3 kaffir lime leaves

   • 1/2 lb chicken breast, sliced thin

   • 1/2 cup mushrooms

   • 1 tbsp fish sauce

   • 1 tbsp lime juice

   • Thai chilies (optional)

   • Fresh cilantro for garnish

   Instructions:

   1. Simmer broth with lemongrass, galangal, and lime leaves for 10 minutes.

   2. Add coconut milk, chicken, and mushrooms. Cook until chicken is done.

   3. Add fish sauce and lime juice.

   4. Garnish with cilantro and serve warm.

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   12. Thai-Style Stuffed Peppers                                                                           

   

   
   

   Ingredients:

   • 4 bell peppers, halved and seeds removed

   • 1/2 lb ground chicken or pork

   • 1 cup cooked jasmine rice

   • 2 tbsp red curry paste

   • 1 tbsp fish sauce

   • 1 tsp sugar

   • 1/4 cup chopped onions

   • Thai basil or cilantro for garnish

   Instructions:

   1. Preheat oven to 375°F (190°C).

   2. Mix meat, rice, curry paste, fish sauce, sugar, and onions in a bowl.

   3. Stuff pepper halves with the mixture and place on a baking sheet.

   4. Bake for 25–30 minutes until peppers are tender and filling is cooked.

   5. Garnish with herbs and serve.