22 Easy and Delicious Fall Thai Recipes for Every Taste

As the leaves turn golden and the air becomes crisp, it’s the perfect time to indulge in comforting, flavorful dishes.

Thai cuisine, with its bold spices, creamy coconut bases, and fresh herbs, is surprisingly well-suited for fall.

From hearty curries to roasted vegetable stir-fries, and sweet pumpkin-infused desserts, these recipes embrace the season’s bounty while delivering the vibrant flavors Thai food is known for.

Whether you’re cooking for family dinners or cozy solo meals, these 22 fall Thai recipes are sure to warm your heart and satisfy your taste buds.

22 Easy and Delicious Fall Thai Recipes for Every Taste

Fall is a season for warmth, comfort, and delicious food, and Thai cuisine offers the perfect balance of spice, creaminess, and fresh flavor to complement the season.

From creamy pumpkin curries and coconut-based soups to roasted vegetable stir-fries and sweet treats, these 22 fall Thai recipes showcase the versatility of seasonal ingredients in authentic Thai cooking.

Try a few—or all—and enjoy the vibrant flavors and cozy comfort that only Thai cuisine can bring during autumn.

Spicy Pumpkin Thai Curry

This vibrant Thai curry combines the earthy sweetness of pumpkin with the warm, aromatic flavors of Thai spices.

Infused with coconut milk, lemongrass, and kaffir lime leaves, this dish is perfect for cozy fall evenings and can be served with jasmine rice or rice noodles.

Ingredients:

• 2 cups pumpkin, peeled and diced
• 1 can (14 oz) coconut milk
• 1 tbsp red curry paste
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 stalk lemongrass, smashed
• 2 kaffir lime leaves
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tsp brown sugar
• 1 red chili, sliced
• Fresh Thai basil leaves for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add garlic and onion, sautéing until fragrant.
2. Stir in the red curry paste and cook for 1-2 minutes, allowing the spices to bloom.
3. Add the pumpkin cubes and toss to coat in the paste. Pour in the coconut milk, add lemongrass and lime leaves.
4. Bring to a gentle simmer and cook for 15-20 minutes, until the pumpkin is tender.
5. Season with fish sauce and brown sugar. Remove lemongrass and lime leaves before serving.
6. Garnish with sliced red chili and fresh Thai basil leaves. Serve with steamed jasmine rice.

This pumpkin Thai curry is a perfect autumnal twist on classic Thai flavors, offering a balance of creamy, spicy, and sweet that will warm you from the inside out.

Thai Sweet Potato and Peanut Soup

A hearty, creamy soup that blends the sweetness of roasted sweet potatoes with the rich, nutty flavor of peanut butter.

Spiced with red curry paste and ginger, it is a comforting fall dish that’s perfect for lunch or dinner.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 4 cups vegetable broth
• 3 tbsp natural peanut butter
• 1 can (14 oz) coconut milk
• 1 tbsp soy sauce
• Juice of 1 lime
• Fresh cilantro and roasted peanuts for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with oil and roast for 25 minutes until tender.
2. In a large pot, sauté onion, garlic, and ginger until fragrant. Add red curry paste and cook for 1 minute.
3. Add roasted sweet potatoes, vegetable broth, and bring to a boil. Simmer for 10 minutes.
4. Stir in peanut butter and coconut milk until smooth. Use an immersion blender to blend the soup until creamy.
5. Season with soy sauce and lime juice. Adjust seasoning to taste.
6. Serve hot, garnished with chopped cilantro and roasted peanuts.

This Thai sweet potato and peanut soup offers a rich, creamy, and slightly spicy experience that perfectly captures the essence of fall comfort food with a Thai twist.

Thai Roasted Butternut Squash Salad

A vibrant, flavor-packed salad featuring roasted butternut squash, fresh herbs, and a zesty Thai-inspired dressing.

Perfect as a side dish or a light main course for fall gatherings.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 red bell pepper, thinly sliced
• 1 cup cooked quinoa
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• 1/4 cup roasted peanuts, chopped

For the dressing:

• 2 tbsp lime juice
• 1 tbsp fish sauce (or soy sauce)
• 1 tbsp brown sugar
• 1 tsp chili flakes
• 1 clove garlic, minced

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. In a small bowl, whisk together lime juice, fish sauce, brown sugar, chili flakes, and garlic for the dressing.
3. In a large bowl, combine roasted squash, red bell pepper, cooked quinoa, cilantro, and green onions. Drizzle with the dressing and toss gently.
4. Sprinkle roasted peanuts on top for a crunchy finish.

This Thai roasted butternut squash salad is a colorful and nutritious fall dish that balances sweet, spicy, and tangy flavors, making it a refreshing addition to any autumn meal.

Thai Lemongrass Chicken with Autumn Vegetables

This dish pairs tender chicken marinated in aromatic Thai lemongrass with hearty fall vegetables like carrots, bell peppers, and squash.

The combination of citrusy lemongrass and warm spices makes it a perfect dish for crisp fall evenings.

Ingredients:

• 1 lb chicken thighs, boneless and skinless
• 2 stalks lemongrass, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 carrot, sliced
• 1 red bell pepper, sliced
• 1 cup butternut squash, cubed
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a bowl, combine lemongrass, garlic, ginger, soy sauce, fish sauce, and brown sugar. Marinate chicken for at least 30 minutes.
2. Heat oil in a large pan over medium-high heat. Cook chicken until browned and cooked through, about 6-8 minutes per side. Remove and set aside.
3. In the same pan, sauté carrot, bell pepper, and squash until tender, about 5-7 minutes.
4. Return chicken to the pan and toss with vegetables for 2-3 minutes to combine flavors.
5. Garnish with fresh cilantro and serve with lime wedges and steamed jasmine rice.

This Thai lemongrass chicken with autumn vegetables is a comforting and fragrant fall dish, combining warm spices, tender chicken, and seasonal vegetables in perfect harmony.

Thai Spiced Pumpkin Noodles

A delightful twist on traditional Thai noodles, this recipe incorporates roasted pumpkin puree with rice noodles and a creamy, spicy peanut sauce.

It’s satisfying, aromatic, and perfect for a cozy fall dinner.

Ingredients:

• 8 oz rice noodles
• 2 cups pumpkin, roasted and mashed
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped

Instructions:

1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat oil in a pan over medium heat. Sauté garlic until fragrant. Add red curry paste and cook for 1 minute.
3. Stir in roasted pumpkin, coconut milk, peanut butter, soy sauce, lime juice, and brown sugar. Simmer for 5 minutes until sauce thickens.
4. Toss cooked noodles with the sauce until evenly coated.
5. Garnish with fresh cilantro and roasted peanuts before serving.

These Thai spiced pumpkin noodles are a creamy, spicy, and slightly sweet dish that captures the essence of fall while celebrating classic Thai flavors.

Thai Sweet Chili Tofu with Roasted Fall Vegetables

This vegetarian-friendly dish combines crispy tofu with a sweet and spicy Thai chili glaze, paired with roasted seasonal vegetables like sweet potatoes, Brussels sprouts, and carrots.

It’s a flavorful, colorful, and wholesome fall meal.

Ingredients:

• 14 oz firm tofu, drained and cubed
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/4 cup Thai sweet chili sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 sweet potato, cubed
• 1 cup Brussels sprouts, halved
• 1 carrot, sliced
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato, Brussels sprouts, and carrot with 1 tbsp oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. Toss tofu cubes in cornstarch. Heat remaining oil in a pan over medium-high heat and fry tofu until golden and crispy.
3. In a small bowl, mix sweet chili sauce, soy sauce, and rice vinegar. Pour over tofu and toss to coat.
4. Serve tofu over roasted vegetables and garnish with fresh cilantro.

This Thai sweet chili tofu with roasted fall vegetables is a balanced, colorful, and flavorful meal, combining spicy, sweet, and savory elements that make it a perfect autumn dinner.

Thai Autumn Coconut Soup with Mushrooms

This creamy, comforting Thai soup combines earthy fall mushrooms with fragrant coconut milk, lemongrass, and lime leaves.

It’s light yet satisfying, perfect for chilly autumn nights.

Ingredients:

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1-inch piece ginger, sliced
• 1 stalk lemongrass, smashed
• 3 kaffir lime leaves
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 cups mixed mushrooms, sliced
• 1 carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp lime juice
• Fresh cilantro and sliced red chili for garnish

Instructions:

1. Heat oil in a pot over medium heat. Sauté garlic and ginger until fragrant.
2. Add lemongrass and lime leaves; cook for 1-2 minutes.
3. Pour in vegetable broth and coconut milk; bring to a simmer.
4. Add mushrooms and carrots; cook for 5-7 minutes until vegetables are tender.
5. Season with soy sauce and lime juice. Remove lemongrass and lime leaves before serving.
6. Garnish with cilantro and sliced red chili.

This Thai coconut soup is a creamy, fragrant dish that brings together the flavors of fall with classic Thai aromatics for a soothing and delicious meal.

Thai Basil Pumpkin Stir-Fry

A quick and flavorful stir-fry that combines pumpkin with Thai holy basil, garlic, and chili for a savory-sweet fall dish.

Serve it over rice for a hearty weeknight dinner.

Ingredients:

• 2 cups pumpkin, cubed
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 2 red chilies, sliced
• 1 small onion, sliced
• 2 tbsp soy sauce
• 1 tsp fish sauce (optional)
• 1 tsp brown sugar
• 1/2 cup fresh Thai basil leaves

Instructions:

1. Heat oil in a wok over high heat. Add garlic and chilies, stir-fry until fragrant.
2. Add onion and pumpkin; stir-fry for 5-6 minutes until pumpkin starts to soften.
3. Add soy sauce, fish sauce, and brown sugar; toss to coat.
4. Stir in Thai basil leaves just before serving.
5. Serve hot over steamed jasmine rice.

This Thai basil pumpkin stir-fry is a simple, aromatic, and satisfying fall meal that balances sweet pumpkin with bold, savory Thai flavors.

Thai Sweet Potato Coconut Curry

A creamy, comforting curry featuring sweet potatoes simmered in coconut milk and Thai red curry paste.

This dish is warm, slightly spicy, and perfect for fall dinners.

Ingredients:

• 2 tbsp vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 2 large sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp fish sauce or soy sauce
• 1 tsp brown sugar
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Sauté onion and garlic until fragrant.
2. Stir in red curry paste and cook for 1 minute.
3. Add sweet potatoes, coconut milk, and vegetable broth. Simmer for 15-20 minutes until sweet potatoes are tender.
4. Stir in fish sauce and brown sugar. Adjust seasoning to taste.
5. Garnish with fresh cilantro and lime wedges before serving.

This Thai sweet potato coconut curry is a hearty, warming dish with creamy, spicy, and slightly sweet flavors that perfectly capture the essence of fall.

Thai Pumpkin Fried Rice

A vibrant, colorful fried rice made with pumpkin puree, vegetables, and aromatic Thai spices.

This fall twist on classic fried rice is easy, flavorful, and perfect for weeknight dinners.

Ingredients:

• 2 cups cooked jasmine rice
• 1 cup pumpkin, roasted or steamed
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 carrot, diced
• 2 tbsp soy sauce
• 1 tsp fish sauce (optional)
• 2 eggs, lightly beaten
• Fresh cilantro and green onions for garnish

Instructions:

1. Heat oil in a wok over medium-high heat. Sauté garlic and onion until fragrant.
2. Add carrot and pumpkin; stir-fry for 3-4 minutes.
3. Push vegetables to the side, scramble eggs in the same pan.
4. Add cooked rice, soy sauce, and fish sauce; stir-fry until evenly mixed and heated through.
5. Garnish with cilantro and green onions.

This Thai pumpkin fried rice is a quick, colorful, and comforting fall meal with a perfect balance of sweet pumpkin, savory rice, and aromatic spices.

Thai Curry Roasted Cauliflower

Roasted cauliflower florets tossed in a fragrant Thai curry sauce, then baked until golden and crispy.

This dish is a flavorful, healthy fall side or vegetarian main.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tbsp red curry paste
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp coconut milk
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, mix olive oil, red curry paste, turmeric, salt, and pepper. Toss cauliflower florets until evenly coated.
3. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
4. Drizzle with a small amount of coconut milk and toss gently before serving.
5. Garnish with fresh cilantro.

These Thai curry roasted cauliflower florets are a vibrant, aromatic, and healthy fall side dish that pairs beautifully with rice or noodles.

Thai Autumn Noodle Salad

A refreshing Thai-inspired noodle salad featuring rice noodles, roasted fall vegetables, and a tangy, spicy peanut dressing.

Perfect for light fall lunches or dinners.

Ingredients:

• 8 oz rice noodles
• 1 cup butternut squash, roasted
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup fresh cilantro
• 1/4 cup roasted peanuts, chopped

Dressing:

• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chili flakes
• 1 tsp honey
• Warm water to thin

Instructions:

1. Cook rice noodles according to package instructions, drain, and set aside.
2. Roast butternut squash at 400°F (200°C) for 20 minutes until tender.
3. Whisk together dressing ingredients, adding water to reach a pourable consistency.
4. In a large bowl, combine noodles, roasted squash, bell pepper, carrot, and cilantro. Toss with dressing.
5. Top with roasted peanuts before serving.

This Thai autumn noodle salad is a light yet satisfying fall dish, combining roasted seasonal vegetables with a creamy, tangy, and slightly spicy peanut dressing.

Thai Autumn Green Curry with Butternut Squash

A fragrant green curry with tender butternut squash, bell peppers, and baby corn, simmered in creamy coconut milk.

This dish is a warm, flavorful way to enjoy Thai cuisine in the fall.

Ingredients:

• 2 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups butternut squash, cubed
• 1 cup bell peppers, sliced
• 1 cup baby corn
• 1 tbsp fish sauce or soy sauce
• 1 tsp sugar
• Fresh Thai basil for garnish

Instructions:

1. Heat oil in a pan over medium heat. Sauté onion and garlic until fragrant.
2. Stir in green curry paste and cook for 1-2 minutes.
3. Add coconut milk and bring to a simmer.
4. Add butternut squash, bell peppers, and baby corn. Simmer for 10-15 minutes until vegetables are tender.
5. Stir in fish sauce and sugar. Adjust seasoning as needed.
6. Garnish with fresh Thai basil before serving.

This Thai green curry with butternut squash is creamy, fragrant, and perfect for warming up on crisp fall evenings.

Thai Spiced Pumpkin Spring Rolls

Crispy spring rolls filled with pumpkin, carrots, and Thai herbs, served with a sweet chili dipping sauce.

A fun and flavorful appetizer for fall gatherings.

Ingredients:

• 1 cup pumpkin, mashed
• 1 carrot, grated
• 2 green onions, sliced
• 1 tbsp red curry paste
• 1 tsp soy sauce
• 8-10 spring roll wrappers
• Oil for frying
• Sweet chili sauce for dipping

Instructions:

1. In a bowl, combine pumpkin, carrot, green onions, red curry paste, and soy sauce.
2. Place a spoonful of filling on each spring roll wrapper and roll tightly, sealing edges with water.
3. Heat oil in a pan over medium-high heat and fry rolls until golden brown.
4. Drain on paper towels and serve with sweet chili sauce.

Thai spiced pumpkin spring rolls are a crispy, flavorful, and festive fall appetizer that pairs perfectly with a tangy dipping sauce.

Thai Peanut Pumpkin Stir-Fry

A colorful stir-fry with pumpkin, bell peppers, and snap peas, tossed in a creamy Thai peanut sauce.

Quick, nutritious, and packed with flavor.

Ingredients:

• 2 cups pumpkin, cubed
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chili flakes
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a wok over medium-high heat. Sauté garlic until fragrant.
2. Add pumpkin, bell pepper, and snap peas; stir-fry for 5-6 minutes until tender-crisp.
3. In a small bowl, mix peanut butter, soy sauce, lime juice, and chili flakes. Add to vegetables and toss until evenly coated.
4. Garnish with fresh cilantro before serving.

This Thai peanut pumpkin stir-fry is a sweet, savory, and slightly spicy fall dish that’s quick to make and packed with seasonal flavors.

Thai Autumn Coconut Rice Pudding

A creamy, comforting rice pudding flavored with coconut milk, pumpkin, and warm Thai spices like ginger and cardamom.

Perfect for a fall dessert or snack.

Ingredients:

• 1 cup jasmine rice
• 2 cups coconut milk
• 1 cup pumpkin puree
• 1/4 cup sugar
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp salt
• Toasted coconut for garnish

Instructions:

1. In a saucepan, combine rice, coconut milk, pumpkin puree, sugar, ginger, cardamom, and salt.
2. Cook over medium heat, stirring frequently, until the rice is tender and pudding is creamy, about 20-25 minutes.
3. Serve warm or chilled, garnished with toasted coconut.

This Thai autumn coconut rice pudding is creamy, fragrant, and perfectly spiced for fall, making it a comforting and delightful dessert.

Thai Roasted Carrot and Peanut Salad

A crunchy, colorful salad with roasted carrots, red bell peppers, and a Thai peanut dressing.

Light, healthy, and perfect as a fall side or main dish.

Ingredients:

• 4 carrots, sliced
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro
• 2 cups mixed greens

Dressing:

• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chili flakes
• 1 tsp honey
• Water to thin

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and bell pepper with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. Whisk together dressing ingredients, thinning with water as needed.
3. In a large bowl, combine roasted vegetables, mixed greens, and cilantro. Toss with dressing.
4. Sprinkle with chopped peanuts before serving.

This Thai roasted carrot and peanut salad is a fresh, crunchy, and flavorful fall dish with the perfect balance of sweet, savory, and nutty flavors.

Thai Autumn Lemongrass Soup with Chicken

A light, aromatic soup with chicken, lemongrass, mushrooms, and fall vegetables.

Warming, fragrant, and full of comforting Thai flavors.

Ingredients:

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 stalk lemongrass, smashed
• 1-inch piece ginger, sliced
• 4 cups chicken broth
• 1 cup cooked chicken, shredded
• 1 cup mushrooms, sliced
• 1 carrot, sliced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• Fresh cilantro and sliced chili for garnish

Instructions:

1. Heat oil in a pot over medium heat. Sauté garlic, lemongrass, and ginger until fragrant.
2. Add chicken broth and bring to a simmer.
3. Add mushrooms and carrot; cook for 5-7 minutes until tender.
4. Stir in shredded chicken, fish sauce, and lime juice.
5. Remove lemongrass before serving. Garnish with cilantro and sliced chili.

This Thai autumn lemongrass soup with chicken is light yet flavorful, a perfect warming dish to enjoy the essence of fall with fragrant Thai aromatics.

Thai Pumpkin Coconut Pancakes

Fluffy pancakes infused with pumpkin puree and warm Thai spices like ginger and cardamom, cooked in coconut milk for extra creaminess. Perfect for a fall breakfast or brunch.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup pumpkin puree
• 1/2 cup coconut milk
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp salt
• 1 tbsp vegetable oil for cooking
• Maple syrup or coconut cream for serving

Instructions:

1. In a bowl, whisk together flour, sugar, baking powder, ginger, cardamom, and salt.
2. In another bowl, mix pumpkin puree and coconut milk. Combine wet and dry ingredients until smooth.
3. Heat a non-stick pan over medium heat and lightly oil it. Pour batter to form small pancakes. Cook until bubbles form, then flip and cook another 2 minutes.
4. Serve warm with maple syrup or a drizzle of coconut cream.

Thai pumpkin coconut pancakes are a fragrant, slightly sweet, and creamy breakfast treat that brings cozy fall flavors to your morning table.

Thai Sweet Potato and Coconut Soup

A velvety soup made with roasted sweet potatoes, coconut milk, and a touch of red curry paste.

It’s warming, creamy, and perfectly spiced for autumn evenings.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp vegetable oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp soy sauce
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with oil and roast for 25 minutes until tender.
2. In a large pot, sauté onion and garlic until fragrant. Add red curry paste and cook for 1 minute.
3. Add roasted sweet potatoes and vegetable broth. Simmer for 10 minutes.
4. Stir in coconut milk and blend with an immersion blender until smooth.
5. Add soy sauce and lime juice, adjusting to taste. Garnish with cilantro.

This Thai sweet potato and coconut soup is creamy, slightly spicy, and full of autumnal warmth, making it a perfect seasonal comfort food.

Thai Autumn Veggie Stir-Fry with Basil

A vibrant stir-fry featuring fall vegetables like pumpkin, carrots, and bell peppers, flavored with Thai basil, garlic, and a tangy soy-lime sauce.

Quick, healthy, and full of flavor.

Ingredients:

• 2 cups pumpkin, cubed
• 1 carrot, sliced
• 1 red bell pepper, sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp chili flakes
• 1/2 cup fresh Thai basil leaves

Instructions:

1. Heat oil in a wok over medium-high heat. Sauté garlic until fragrant.
2. Add pumpkin, carrot, and bell pepper; stir-fry for 5-6 minutes until tender-crisp.
3. Stir in soy sauce, lime juice, and chili flakes; toss well.
4. Add Thai basil leaves just before serving.
5. Serve hot with steamed rice.

This Thai autumn veggie stir-fry with basil is a colorful, aromatic, and quick dish that highlights seasonal fall vegetables with classic Thai flavors.

Thai Roasted Pumpkin and Tofu Curry

A hearty, vegetarian Thai curry with roasted pumpkin, tofu, and green beans simmered in coconut milk and green curry paste.

Warm, creamy, and ideal for fall dinners.

Ingredients:

• 2 cups pumpkin, cubed
• 14 oz firm tofu, cubed
• 1 cup green beans, trimmed
• 1 can (14 oz) coconut milk
• 2 tbsp green curry paste
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp brown sugar
• Fresh Thai basil for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with oil and roast for 20-25 minutes.
2. In a pan, sauté green curry paste in a little oil until fragrant. Add coconut milk, soy sauce, and brown sugar.
3. Add roasted pumpkin, tofu, and green beans; simmer for 10 minutes until heated through.
4. Garnish with fresh Thai basil before serving.

This Thai roasted pumpkin and tofu curry is creamy, aromatic, and packed with fall flavors, making it a comforting vegetarian main dish for the season.