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6 Thai Inspired Christmas Food Ideas
In Thailand, Christmas is not an occasion widely celebrated due to the vast majority of the population following the Buddhist religion. Nonetheless, you can still find small pockets of Christmas festivities in places such as Bangkok malls where tourists from the west and around the world may flock at that time of year. And while Christmas isn’t widely celebrated, we don’t see why Thai food lovers in the west can’t get the best of both worlds from the comfort of their homes. Whether you want to try something different from the standard Christmas foods or to add a classic Thai taste to your festive feasts, you’re in luck! We’ve put together 6 Thai inspired festive recipes for you to enjoy throughout the holiday season. 

Thai Turkey Meatballs

While a typical roast turkey is a staple for many at Christmas, it’s fair to say it can get a little unexciting. Or maybe you’re generally not a fan of turkey, on a bad day it’s been known for being a less juicy and flavoursome meat. The good news is we think our Thai spiced turkey meatballs may just do the trick to convert you into a turkey lover or simply to infuse Thai flavours into your Christmas dining. For best results, prepare these meatballs with fresh ingredients of lemongrass, bird's eye chillies, garlic, ginger and lime juice. Although, preserved versions of these ingredients work just as well. 
1kg Minced Turkey
3 Garlic Cloves (Chopped)
1 Lemongrass Stalks (Chopped)
1 Tbsp Ginger (Chopped)
1 Tbsp Fish Sauce
1 Tsp Salt
1 Tsp Black Pepper
1 Shallot (Chopped)
1 Tbsp Lime Juice
1 Egg
1 Tbsp Cooking Oil



  1. Begin by preheating the oven to 200°C.
  2. Grind the garlic, lemongrass, chillies, ginger and shallots into a paste with a pestle and mortar or food processor.
  3. In a large bowl combine the minced turkey with the paste, along with the fish sauce, shallots, panko breadcrumbs, salt, pepper, lime juice, and cooking oil. Whisk the egg to break the yolk and mix together with all the other ingredients.
  4. After mixing until well incorporated, cover the bowl and refrigerate the ingredients for 30 mins. (For the best results, leave it in the fridge overnight).
  5. Once ready, use a spoon or scoop to form 1-inch balls. Using your damp hands to roll and shape the meatballs and placing them evenly spread out on an oven tray with a baking sheet. 
  6. Bake the meatballs for 20 minutes or until cooked through. You can check with a toothpick if required. If you want a nice crispy crust, switch the oven to grill and leave for an extra 5 minutes. 
  7. The meatballs can be served immediately or cooled down and served at room temperature. Garnish with spring onions and enjoy with a sweet chilli dipping sauce!

Thai Satay Chicken Skewers

satay chicken appetiser

Everyone knows Thai Chicken Satay is the ultimate go-to dinner party snack or appetizer and better yet, the mouth-watering flavours of satay can be enjoyed during Christmas and a delicious and simple appetizer, snack or on the side of other main Christmas dishes. While traditionally satay chicken is cooked over a barbeque which gives it a lovely charred look, it works just as well in the grill. Check out our Satay Chicken 1-Click Recipe which includes step by step instructions and a video to make your own.

Brussel Sprouts Pad Thai 

Brussel sprouts pad thai
Love them or hate them, sprouts always seem to be in surplus around the Christmas period and there’s no doubt someone will have leftovers around on Boxing Day. If you’re into your sprouts (also also into Pad Thai), then this Brussel Sprouts Pad Thai is a delicious way to bring new life to leftovers instead of simply repeating Christmas dinner. Our recipe can be made vegan friendly by simply swapping out the diced chicken for tofu or an alternative plant-based protein.
3 Tbsp Vegetable Oil
100g Brussel Sprouts Halved (Ideally pre-cooked)
100g Diced Chicken
30ml Water
100g Bean Sprouts 

    1. If your sprouts aren’t precooked: Add the brussel sprouts, minced garlic, 1 tbsp oil, salt, pepper and mix together to marinade. Then line a tray with a baking sheet and roast the brussel sprouts until toasted and lightly charred for about 20 minutes. Once cooked, remove from the over and set aside to cool and cut into halves.
    2. Next, soak the rice noodles in boiling water for 10 minutes or until soft. Then drain, lightly rinse with cold water and set aside. 
    3. Now heat up 2 tbsp vegetable oil in a wok and add the diced tofu. Frying until golden brown. Follow by adding the cooked sprouts and fry for another minute. 
    4. Next, add the Lobo Pad Thai Paste to the wok, along with the rice noodles and 30ml of water. Stir fry until well combined and cooked through.
    5. Next, add the bean sprouts and fry for another minute before serving on a plate.
    6. Finally sprinkle the dish with roasted nuts and enjoy!

    Thai Money Bags

    Thai Money Bags, also known as ‘Thung Thong’ are a very special cuisine in Thailand and so ideal for special occasions such as Christmas. Thai money bags are a savoury snack or appetiser which are part of something called the ‘Royal Cuisine’, a selection of lavish recipes originally created and exclusively eaten by the Thai royal family. Now they are enjoyed by people across the nation for special occasions such as weddings or Thai New Year. Our 1-click recipe for Thai Money Bags is easy and perfect for prepping ahead of time with all the ingredients readily available.

    Festive Christmas Punch

    There’s nothing like a Christmas punch to keep everyone merry throughout the festive period and this Sala Syrup infused beverage should do the job to keep everyone happy! Decorate each glass with embellishments of cranberries, orange slices and mint leaves and you’re in for an impressive treat. If you’re a non-drinker or want to share this drink with the little ones, you’ll be glad to know adding alcohol is totally optional! 
    1 Tbsp Hale’s Blue Boy Sala Syrup
    A handful of cranberries
    ¼ Cup Cranberry Juice
    ¼ Cup Orange Juice
    ¼ Cup Soda Water or Sprite
    1 Orange (Sliced into quarters)
    Fresh Peppermint 
    Ice Cubes


      1. In a medium to large glass add the ice cubes and sala syrup. 
      2. Next add the cranberry juice, orange juice and top with soda water.
      3. Then add the cranberries, fresh mint leaves and mix everything together.
      4. Garnish with the quarter orange slice and enjoy! 

      Mango Coconut Sticky Rice Cake

      Thai Mango Coconut Sticky Rice Cake
      Thai Coconut Sticky Rice with Mango is a simple Thai dessert, perfectly good to enjoy as it is; but why not turn this Thai classic into an impressive dessert by turning into a ‘cheese’ cake? Sometimes presentation is all it takes to make a standard dish into something worthy of closing the Christmas dinner feast and this recipe is exactly that. It has very simple, easy to work with ingredients. All it requires is a little patient and a delicate hand. 


      Rice Layer:
      360g Glutinous Rice
      500ml of Coconut Milk 
      ½ Tsp Salt
        Mango Layer:
        2 x 400g Canned Mango
        50g Sugar (Optional - Depending on Mango Sweetness) 
        1.5 Tsp Agar Agar Powder
        2 Tbsp Fresh Lime Juice
        ¼ Tsp Salt
        90ml Water
          Coconut Pudding Layer:
          250ml Coconut Milk
          50g Sugar
          ¼ Tsp Salt
          2.5 Tsp Agar Agar Powder 
          90ml Water


            1. Prepare the rice by first washing it then soaking it in water for 2 hours. After this, drain the rice and continue cooking.
            2. Next mix the rice with 500ml of coconut milk, 50g sugar, ½ a tsp of salt. Either slowly cook the rice in a rice cooker or on the stove until the liquid has evaporated/incorporated with the rice to make it thick and sticky.
            3. Once the rice is cooked, set it aside to cool slightly. When it has cooled but still warm enough to handle, line a deep 20cmsquare baking tray with the rice to create a base for the cake.
            4. Next prepare the mango pudding by blending 1 can of drained mangoes into a puree and dice the other canned mangoes into small cubes. 
            5. Mix 1 ½ Tsp of Agar Agar Powder with 90ml of cold temperature water. Then bring the agar agar water to the boil and simmer for 5 minutes until the powder is completely dissolved then turn the heat off.
            6. Follow by stirring in the mango puree, diced mangoes and lime juice. Allow the mixture to cool slightly but while it’s still quite warm, pour it on top of the sticky rice cake base. Leaving it on the side to set.
            7. Now prepare the coconut pudding by mixing 1 ½ Tsp of Agar Agar Powder with 90ml of cold water. Then bring the agar agar water to the boil and simmer for 5 minutes until the powder is completely dissolved then turn the heat off. Follow by adding 250ml of coconut milk, sugar and a pinch of salt and stirring. 
            8. While still very warm, carefully pour the coconut pudding over the mango and rice cake to create an even layer. Use a toothpick to remove any air bubbles showing.
            9. Finally, put everything in the fridge to completely set for at least 2 hours. Once the dessert is set, cut it into square or rectangular portions. Garnish each section with fresh mint leaves and serve. 

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