Thai Up Your Holiday Table

Something different for Thanksgiving, Christmas, and the leftovers!

Sawaddee ka! 🙏🏼

The holidays are on their way, whether we’re ready for them or not.

While we don’t celebrate Thanksgiving or Christmas in Thailand, I do like to find ways to bridge traditions and cultures. And, there are some really delicious ways you can add a little Thai flavour to your holiday table - and the leftovers!

So today I’m sharing 4 dishes that will seem very familiar but at the same time, have a Thai influence that will make you see them in a whole new light. You’ll never look at Brussels sprouts the same way again!

PLUS 4 ways to transform your leftovers - whether turkey, beef or vegetables - into tasty Thai dishes!

Brussels Sprouts - Thai Style

These Thai Style Brussels Sprouts have become my go-to side dish for the holidays. This is because the spicy and tart flavours brighten up the richer traditional dishes, making the whole meal more balanced. It’s all done on the stovetop, and the result will be unlike any other Brussels sprouts dish you’ve served before!

Soy Caramel Roasted Kabocha Squash

Soy Caramel Roasted Kabocha Squash was inspired by one of my favourite Thai dishes - kabocha squash stir fry with Thai basil. I thought it would be a great dish to turn into a holiday side but this time, let’s roast it! The result is a deliciously aromatic, sweet and salty squash dish that also happens to be vegan - making it a very tasty fall/winter dish everyone can enjoy!

Maple Fish Sauce Brussels Sprouts

This dish, with its focus on both Thai and Canadian ingredients, always feels like a perfect mashup of… me! It’s all in the name: Maple Fish Sauce Brussels Sprouts. Right there you have almost everything you need to know to make these stovetop sprouts - it’s so easy and sooo delicious!

4 Thai Recipes For Your Roasted Leftovers

Ok… let’s talk leftovers. They’re ubiquitous after the holidays and instead of doing the same old sandwiches, let’s “Thai up” those leftovers for something new! These 4 recipes will work with leftover roasted turkey, pork, beef and even veggies. There’s enough flexibility in them that you can adapt them to whatever’s hanging out in your fridge. They’ll feel like whole new meals!

Coconut Pumpkin Pie

You can’t have the holidays without a pumpkin pie. But we’re going to add some classic Thai dessert ingredients - coconut, palm sugar and pandan leaves - to make Coconut Pumpkin Pie. Pumpkin pie is such an easy dessert and this version is no different - all we’re doing is changing up some of the flavours to give it some Thai flare!