A Thai Style Thanksgiving

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🦃 Thanksgiving isn’t a holiday we celebrate in Thailand, but here in North America it’s hugely popular and I really enjoy finding ways to blend both cultures!

There are several Thai dishes that work very well on a Thanksgiving table, and even more that make great use of leftovers. And really, leftovers are half the fun of Thanksgiving!

Today I’m sharing 5 dishes - three that will make a great addition to your holiday table and two that use up the delicious leftovers! Some will even seem a little familiar - but with a Thai influence that transforms them into something new for you and your guests 😉.

Happy Thanksgiving!

Thai Roast Chicken & Gravy

If you’re hosting a small Thanksgiving dinner where a huge turkey is overkill, Thai Roast Chicken & Gravy is a mouthwatering alternative. Made with a simple, classic Thai marinade (that also works great on roasted turkey breast), and an out-of-this-world gravy, it might become your go-to Thanksgiving main!

Brussels Sprouts - Thai Style

Thai Style Brussels Sprouts are unlike any other Brussels sprouts dish you’ve had thanks to the spicy, tart flavours that cut through the richness of what is, traditionally, a heavy meal. The bright flavour profile helps balance out dinner and has made this recipe a viewer favourite over the years.

Grandma’s Epic Twice Cooked Chicken Turkey!

I shared my grandmother’s Twice Cooked Chicken last month, but I’m sharing it again because it is THE BEST way to use up leftover turkey. It’s how I used up ALL my turkey leftovers this year. In fact, the dish’s original purpose was to use up poached chicken left from various ceremonies where we offer the chicken to ancestors. It’s basically the Asian version of Thanksgiving turkey!

The recipe calls for poaching chicken, but you can simply use cut up leftover turkey. You might need to adjust the seasoning depending on how salty the turkey is so start with less and adjust to taste.

Tom Kloang, aka “Smokey Tom Yum”

If you love tom yum soup then you’ll love its smoky sister, tom kloang. It’s a really easy, healthy way to use up leftover turkey, rotisserie chicken or any kind of leftover protein. If you don’t have leftovers, you can still make this soup with uncooked meat.

Coconut Pumpkin Pie

Every Thanksgiving dinner needs to end with pie, and Coconut Pumpkin Pie is the most delicious way to mash up traditional Thanksgiving and Thai flavours. I share this every year because it’s the classic pumpkin pie you know and love but with the added trinity of Thai desserts: coconut, palm sugar and pandan leaves. It’s familiar enough to satisfy your love for tradition, but different enough to be interesting and new!