15 Flavorful Fall Thai Recipes You’ll Love

Autumn is the perfect season to cozy up with warm, aromatic dishes that comfort the soul.

Thai cuisine, with its bold flavors and fresh ingredients, lends itself beautifully to fall cooking.

From creamy pumpkin curries to spicy stir-fries, Thai recipes can capture the essence of the season while keeping meals vibrant and satisfying.

In this blog, we’re sharing 15 fall Thai recipes that are perfect for home cooks looking to celebrate autumn with exotic flavors.

These recipes use seasonal vegetables like pumpkin, sweet potato, and squash, combined with traditional Thai herbs, spices, and coconut milk.

Whether you’re craving a hearty soup, a rich curry, or a quick stir-fry, these dishes will bring warmth and color to your fall table.

With simple step-by-step instructions, you’ll be able to recreate authentic Thai flavors while embracing the season’s bounty.

15 Flavorful Fall Thai Recipes You’ll Love

Fall is the perfect time to experiment with Thai cuisine, blending seasonal ingredients with bold spices and aromatics.

These 15 fall Thai recipes provide a variety of flavors, textures, and colors to suit any meal or occasion.

From comforting soups and curries to vibrant salads and stir-fries, there’s something for everyone to enjoy.

Cooking these recipes at home allows you to savor the essence of autumn while exploring the rich culinary traditions of Thailand.

So gather your ingredients, ignite your senses, and let these dishes warm your heart and table this fall season.

Thai Pumpkin Coconut Soup (Gang Fak Thong)

This creamy Thai pumpkin coconut soup blends the sweetness of roasted pumpkin with the richness of coconut milk.

The subtle heat of red curry paste warms your palate perfectly for cool fall evenings.

Fresh herbs and a squeeze of lime add brightness.

This soup is comforting yet refreshingly aromatic.

Ingredients:

• 4 cups pumpkin, peeled and cubed
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 2 cups vegetable broth
• 1 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tsp brown sugar
• Juice of 1 lime
• Fresh cilantro and Thai basil for garnish

Instructions:

• Heat oil in a large pot over medium heat.
• Sauté onion, garlic, and ginger until fragrant.
• Stir in red curry paste and cook for 1 minute.
• Add pumpkin cubes and vegetable broth.
• Bring to a boil, then simmer for 20 minutes until pumpkin is tender.
• Blend the soup until smooth using an immersion blender.
• Stir in coconut milk, fish sauce, and brown sugar.
• Simmer for 5 minutes.
• Adjust seasoning with lime juice, salt, or additional curry paste.
• Garnish with cilantro and Thai basil before serving.

This pumpkin coconut soup is perfect for chilly fall nights.

It is both creamy and slightly spicy.

The aroma of fresh herbs will fill your kitchen.

It pairs wonderfully with warm crusty bread or steamed jasmine rice.

Thai Sweet Potato and Peanut Curry (Gang Man Thua Fak Thong)

This Thai sweet potato and peanut curry is rich, hearty, and perfect for fall evenings.

Tender sweet potatoes simmer in a creamy coconut and peanut sauce infused with red curry paste.

A touch of lime and fresh cilantro adds freshness.

It’s warming, slightly sweet, and full of authentic Thai flavors.

Ingredients:

• 3 cups sweet potatoes, peeled and cubed
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 2 tbsp peanut butter
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp brown sugar
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

• Heat oil in a large pan over medium heat.
• Sauté onion, garlic, and ginger until fragrant.
• Stir in red curry paste and cook for 1 minute.
• Add sweet potatoes and vegetable broth.
• Bring to a boil, then simmer until potatoes are tender, about 20 minutes.
• Stir in coconut milk and peanut butter.
• Simmer for 5 minutes until creamy.
• Add soy sauce, brown sugar, and lime juice to taste.
• Garnish with fresh cilantro before serving.

This sweet potato and peanut curry is hearty and comforting.

It is both creamy and subtly spicy.

The peanut flavor pairs beautifully with the coconut milk.

It is perfect over jasmine rice for a cozy fall meal.

Thai Butternut Squash Pad Thai

This Thai butternut squash Pad Thai is a vibrant twist on the classic street food.

Roasted squash adds natural sweetness and a warm, autumnal touch.

Rice noodles are tossed in a tangy tamarind sauce with eggs, tofu, and fresh vegetables.

Crunchy peanuts and lime elevate each bite.

Ingredients:

• 8 oz rice noodles
• 2 cups butternut squash, cubed and roasted
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, chopped
• 2 tbsp tamarind paste
• 2 tbsp fish sauce (or soy sauce)
• 1 tbsp brown sugar
• 1 lime, cut into wedges
• 1/4 cup crushed peanuts
• Fresh cilantro for garnish

Instructions:

• Cook rice noodles according to package instructions.
• Heat oil in a large skillet over medium heat.
• Sauté garlic until fragrant.
• Push garlic aside and scramble eggs in the skillet.
• Add roasted butternut squash and cooked noodles.
• Stir in tamarind paste, fish sauce, and brown sugar.
• Toss well to combine and heat through.
• Add bean sprouts and green onions.
• Serve with lime wedges, crushed peanuts, and cilantro on top.

This butternut squash Pad Thai is flavorful and colorful.

It is sweet, tangy, and slightly nutty.

The roasted squash adds a cozy fall flavor.

Perfect for a light but satisfying weeknight meal.

Thai Lemongrass Chicken Soup (Tom Kha Gai with Fall Herbs)

This Thai lemongrass chicken soup is fragrant and soothing for autumn.

Tender chicken simmers in coconut milk with lemongrass, galangal, and kaffir lime leaves.

Mushrooms and fresh herbs add texture and aroma.

A splash of lime juice finishes the soup with bright, tangy flavor.

Ingredients:

• 2 cups chicken breast, thinly sliced
• 1 can (13.5 oz) coconut milk
• 3 cups chicken broth
• 2 stalks lemongrass, smashed
• 3 slices galangal
• 3 kaffir lime leaves
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 red chilies, sliced
• 1 tbsp fish sauce
• 1 tsp sugar
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

• In a pot, bring coconut milk and chicken broth to a simmer.
• Add lemongrass, galangal, and kaffir lime leaves.
• Simmer for 10 minutes to infuse flavors.
• Add chicken slices and cook until tender.
• Stir in mushrooms, garlic, and red chilies.
• Add fish sauce and sugar, adjusting to taste.
• Remove lemongrass, galangal, and lime leaves before serving.
• Finish with a splash of lime juice and fresh cilantro.

This lemongrass chicken soup is aromatic and soothing.

It balances creamy coconut with tangy lime and warm spices.

Perfect for chilly fall nights when you want comfort.

It is light yet satisfying and full of Thai flavor.

Thai Spiced Carrot Salad (Yam Phak Khao Dao)

This Thai spiced carrot salad is crisp, refreshing, and lightly sweet.

Carrots are thinly sliced and tossed with a zesty lime, fish sauce, and chili dressing.

Fresh herbs and roasted peanuts add layers of flavor and crunch.

It’s a perfect starter or side for a fall Thai meal.

Ingredients:

• 3 cups carrots, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 1/4 cup roasted peanuts, crushed
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1 small red chili, sliced
• Fresh cilantro and mint for garnish

Instructions:

• In a large bowl, combine carrots, red bell pepper, and green onions.
• In a small bowl, whisk together fish sauce, lime juice, brown sugar, and chili.
• Pour dressing over vegetables and toss well.
• Sprinkle roasted peanuts on top.
• Garnish with fresh cilantro and mint.
• Chill for 10 minutes before serving for flavors to meld.

This spiced carrot salad is fresh and zesty.

It has a perfect balance of sweet, tangy, and spicy.

Crunchy peanuts and fresh herbs add texture and aroma.

It pairs beautifully with warm Thai dishes for a colorful fall meal.

Thai Red Curry Duck with Butternut Squash

This Thai red curry duck combines rich, tender duck meat with sweet butternut squash.

Red curry paste and coconut milk create a deep, aromatic sauce.

Kaffir lime leaves and Thai basil provide fragrant accents.

It’s perfect for a cozy fall dinner with bold, authentic flavors.

Ingredients:

• 2 duck breasts, scored
• 2 cups butternut squash, cubed
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 kaffir lime leaves
• 1 tbsp fish sauce
• 1 tsp brown sugar
• Fresh Thai basil for garnish

Instructions:

• Heat oil in a skillet over medium heat.
• Sear duck breasts skin-side down until golden brown, then flip and cook 2 more minutes.
• Remove duck and set aside.
• Sauté onion and garlic until fragrant.
• Stir in red curry paste and cook 1 minute.
• Add butternut squash, coconut milk, kaffir lime leaves, fish sauce, and sugar.
• Simmer until squash is tender, about 15 minutes.
• Slice duck and add back to curry to heat through.
• Garnish with Thai basil before serving.

This red curry duck is rich and comforting.

The sweetness of butternut squash balances the bold duck flavor.

Coconut milk and curry paste create a creamy, aromatic sauce.

It’s an impressive, restaurant-style fall dinner at home.

Thai Spicy Pumpkin Shrimp Stir-Fry

This Thai spicy pumpkin shrimp stir-fry is bright and full of fall flavor.

Tender shrimp and roasted pumpkin are coated in a sweet and spicy sauce.

Garlic, chili, and Thai basil create aromatic layers.

It’s quick, vibrant, and perfect for an autumn weeknight.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups pumpkin, cubed
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red chili, sliced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp brown sugar
• Fresh Thai basil for garnish

Instructions:

• Heat oil in a large skillet over medium-high heat.
• Add pumpkin cubes and sauté until tender, about 8 minutes.
• Push pumpkin aside and sauté garlic and chili until fragrant.
• Add shrimp and cook until pink and opaque.
• Stir in fish sauce, soy sauce, and brown sugar.
• Toss everything together to coat evenly.
• Remove from heat and garnish with Thai basil.

This pumpkin shrimp stir-fry is flavorful and colorful.

It’s sweet, savory, and slightly spicy.

Perfect served over jasmine rice for a complete fall meal.

The Thai basil adds a fresh, aromatic touch.

Thai Pumpkin Chicken Fried Rice

This Thai pumpkin chicken fried rice is a hearty and aromatic fall dish.

Tender chicken, rice, and pumpkin cubes are stir-fried with soy, fish sauce, and Thai spices.

Eggs add richness and a silky texture.

It’s easy to make yet packed with seasonal flavor.

Ingredients:

• 2 cups cooked jasmine rice, cooled
• 1 cup pumpkin, diced
• 1 cup chicken breast, diced
• 2 eggs, lightly beaten
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 2 green onions, chopped
• Fresh cilantro for garnish

Instructions:

• Heat oil in a wok or large skillet over medium-high heat.
• Sauté garlic until fragrant.
• Add chicken and cook until browned and cooked through.
• Push chicken aside and scramble eggs in the skillet.
• Add pumpkin cubes and stir-fry until tender.
• Stir in rice, fish sauce, soy sauce, and brown sugar.
• Toss everything thoroughly to combine.
• Add green onions and cook for another 2 minutes.
• Garnish with fresh cilantro before serving.

This pumpkin chicken fried rice is savory and slightly sweet.

It’s aromatic, hearty, and full of autumnal flavors.

A perfect one-pan dinner for busy fall nights.

Fresh cilantro adds brightness and a pop of color.

Thai Panang Beef with Roasted Squash

This Thai Panang beef is rich, creamy, and perfectly spiced for fall.

Tender beef slices simmer in Panang curry sauce with roasted squash.

Coconut milk, fish sauce, and kaffir lime leaves balance heat and sweetness.

It’s an indulgent yet comforting meal for chilly evenings.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 cups roasted squash
• 1 can (13.5 oz) coconut milk
• 2 tbsp Panang curry paste
• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tsp sugar
• 3 kaffir lime leaves
• Fresh Thai basil for garnish

Instructions:

• Heat oil in a skillet over medium heat.
• Sauté Panang curry paste until fragrant.
• Add coconut milk and kaffir lime leaves.
• Simmer for 5 minutes to infuse flavor.
• Add beef and cook until tender, about 5–7 minutes.
• Stir in roasted squash, fish sauce, and sugar.
• Simmer for another 5 minutes.
• Garnish with Thai basil before serving.

This Panang beef is rich and aromatic.

The roasted squash adds subtle sweetness to balance spices.

It’s creamy, indulgent, and perfect over steamed jasmine rice.

A luxurious fall dinner that impresses family or guests.

Thai Coconut Lemongrass Salmon

This Thai coconut lemongrass salmon is fragrant, light, and perfect for fall dinners.

Salmon fillets are simmered in coconut milk with lemongrass, garlic, and chili.

A touch of lime adds brightness.

It’s healthy, satisfying, and bursting with authentic Thai flavors.

Ingredients:

• 4 salmon fillets
• 1 can (13.5 oz) coconut milk
• 2 stalks lemongrass, smashed
• 2 cloves garlic, minced
• 1 red chili, sliced
• 1 tbsp fish sauce
• Juice of 1 lime
• Fresh cilantro for garnish
• 1 tsp sugar

Instructions:

• In a skillet, combine coconut milk, lemongrass, garlic, chili, fish sauce, and sugar.
• Bring to a gentle simmer over medium heat.
• Add salmon fillets and cook for 6–8 minutes, until just cooked through.
• Spoon sauce over salmon occasionally to coat.
• Remove lemongrass before serving.
• Finish with a squeeze of lime juice and garnish with fresh cilantro.

This coconut lemongrass salmon is aromatic and delicate.

It balances creamy coconut with zesty lime and subtle heat.

Perfect for an elegant fall dinner without heavy preparation.

The fresh cilantro adds a bright herbal note.

Thai Sweet Potato and Coconut Fish Curry

This Thai sweet potato and coconut fish curry is rich, creamy, and full of fall warmth.

Tender white fish and sweet potatoes simmer in coconut milk infused with red curry paste.

Lime juice and fresh herbs brighten the flavors.

It’s a comforting, aromatic dish perfect for cool autumn evenings.

Ingredients:

• 1 lb white fish fillets, cut into chunks
• 2 cups sweet potato, cubed
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp fish sauce
• 1 tsp brown sugar
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

• Heat oil in a large skillet over medium heat.
• Sauté onion, garlic, and ginger until fragrant.
• Stir in red curry paste and cook for 1 minute.
• Add sweet potatoes and coconut milk.
• Simmer until potatoes are tender, about 15 minutes.
• Add fish and cook until opaque and flaky.
• Stir in fish sauce, brown sugar, and lime juice.
• Garnish with fresh cilantro before serving.

This fish curry is creamy, aromatic, and lightly sweet.

The sweet potatoes add a cozy fall flavor.

It balances spice, richness, and tang perfectly.

Ideal for a warm, comforting autumn dinner.

Thai Basil Pumpkin Stir-Fry with Pork

This Thai basil pumpkin stir-fry with pork is quick, spicy, and full of seasonal flavor.

Tender pork, sweet pumpkin, and aromatic basil create a savory and vibrant dish.

Chili and garlic provide a gentle kick.

It’s a satisfying fall dinner that pairs beautifully with jasmine rice.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 2 cups pumpkin, cubed
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 red chilies, sliced
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 cup fresh Thai basil leaves

Instructions:

• Heat oil in a wok or large skillet over medium-high heat.
• Sauté garlic and chilies until fragrant.
• Add pork and stir-fry until cooked through.
• Add pumpkin and continue stir-frying until tender.
• Stir in fish sauce, soy sauce, and sugar.
• Toss in Thai basil leaves and cook for 1–2 minutes.
• Serve immediately with steamed rice.

This stir-fry is savory, sweet, and aromatic.

Pumpkin adds seasonal warmth to the dish.

Fresh basil provides a bright, herbal note.

It’s quick, flavorful, and perfect for fall weeknights.

Thai Pumpkin and Chicken Satay Skewers

These Thai pumpkin and chicken satay skewers are sweet, savory, and full of fall flavor.

Tender chicken and roasted pumpkin are marinated in a coconut and curry mixture.

Grilled to perfection and served with peanut sauce, they’re perfect for appetizers or dinner.

It’s a fun and festive fall Thai dish.

Ingredients:

• 1 lb chicken breast, cut into strips
• 2 cups pumpkin, cubed
• 1/2 cup coconut milk
• 1 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp brown sugar
• Bamboo skewers, soaked in water
• Peanut sauce for serving
• Fresh cilantro for garnish

Instructions:

• In a bowl, combine coconut milk, red curry paste, fish sauce, and brown sugar.
• Marinate chicken and pumpkin cubes for at least 30 minutes.
• Thread chicken and pumpkin onto soaked skewers.
• Preheat grill or grill pan over medium-high heat.
• Grill skewers for 10–12 minutes, turning occasionally until cooked through.
• Serve with peanut sauce and garnish with cilantro.

These satay skewers are tender, flavorful, and aromatic.

Pumpkin adds natural sweetness and fall warmth.

Perfect for entertaining or a cozy dinner.

They pair beautifully with jasmine rice or a fresh salad.

Thai Pumpkin and Tofu Green Curry

This Thai pumpkin and tofu green curry is creamy, fragrant, and vegetarian-friendly.

Soft tofu and sweet pumpkin cubes are simmered in coconut milk with green curry paste.

Bamboo shoots and Thai basil add texture and aroma.

It’s a comforting, flavorful dish perfect for fall.

Ingredients:

• 1 block firm tofu, cubed
• 2 cups pumpkin, cubed
• 1 can (13.5 oz) coconut milk
• 2 tbsp green curry paste
• 1 tbsp vegetable oil
• 1 cup bamboo shoots
• 1 tbsp soy sauce
• 1 tsp sugar
• Fresh Thai basil for garnish

Instructions:

• Heat oil in a large pan over medium heat.
• Sauté green curry paste until fragrant.
• Add coconut milk and simmer for 5 minutes.
• Add pumpkin and bamboo shoots, cook until tender.
• Gently stir in tofu and cook for 5 minutes.
• Add soy sauce and sugar, adjusting to taste.
• Garnish with fresh Thai basil before serving.

This green curry is creamy, slightly spicy, and aromatic.

Pumpkin adds a natural sweetness and seasonal touch.

Tofu provides protein and absorbs the flavorful curry sauce.

It’s perfect over steamed jasmine rice for a cozy fall dinner.

Thai Sweet Chili Pumpkin Noodles

These Thai sweet chili pumpkin noodles are vibrant, comforting, and full of autumn flavors.

Roasted pumpkin is tossed with rice noodles in a sweet and spicy chili sauce.

Crunchy peanuts and fresh herbs add texture and aroma.

It’s a perfect vegetarian-friendly fall dinner packed with flavor.

Ingredients:

• 8 oz rice noodles
• 2 cups pumpkin, roasted and cubed
• 2 tbsp sweet chili sauce
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/4 cup crushed peanuts
• 2 green onions, sliced
• Fresh cilantro and lime wedges for garnish

Instructions:

• Cook rice noodles according to package instructions and drain.
• Heat oil in a large skillet over medium heat.
• Sauté garlic until fragrant.
• Add roasted pumpkin and stir to combine.
• Toss in noodles, sweet chili sauce, and soy sauce.
• Cook 2–3 minutes until heated through.
• Garnish with crushed peanuts, green onions, cilantro, and lime wedges.

These sweet chili pumpkin noodles are sweet, savory, and slightly spicy.

Roasted pumpkin adds seasonal warmth and natural sweetness.

Crunchy peanuts and fresh herbs provide texture and aroma.

Perfect for a quick, cozy, and flavorful fall dinner.