Authentic Thai Cuisine Onboard: Set Sail for Flavor!

Experience Thai Cuisine Onboard!

Plan a delicious Thai dinner to savor on your next voyage.

Thailand is known for its vibrant and delicious cuisine, which makes it the perfect choice for your next onboard meal. Indulge in the rich flavors and fragrant spices that Thai food is famous for. Prepare a mouth-watering Thai feast for your next voyage with these favorite recipes.

Thai Mango Salad

Dressing:

⅛ cup oil

½ tsp. grated lime rind

1 Tbsp. lime juice

½ Tbsp. fish sauce*

1 tsp. sugar

½ tsp. minced hot pepper or hot sauce

⅛ tsp. each of salt and pepper

Salad:

1 mango, peeled, pitted, and sliced (or peaches or nectarines, sliced)

½ sweet pepper, cored, seeded, and sliced

1 carrot, sliced thin

2 cups mixed greens

⅛ cup scallions, sliced

⅛ tsp. each of salt and pepper

¼ cup peanuts, chopped

1 Tbsp. chopped mint or pinch of dried mint

1 lime, quartered

In a large bowl, whisk together dressing ingredients. Add first five salad ingredients to dressing and toss to coat, adding salt and pepper. Serve salad sprinkled with peanuts and mint, plus a lime quarter to squeeze over salad.

* Substitute: equal amount of soy sauce, or oyster sauce mixed with a ½ teaspoon of anchovy paste or Worcestershire sauce.

Thai Shrimp

½ Tbsp. each of minced ginger root and turmeric root (or pinch each of dried ginger and turmeric)

2 Tbsp. garlic, minced

½ tsp. salt

1 Tbsp. lemongrass, minced*

½ lb. uncooked shrimp, peeled, deveined

1-2 Tbsp. oil

⅛ tsp. each of salt and pepper

Mix turmeric, garlic, lemongrass, and salt, and add to shrimp. Marinate at room temperature for 30 minutes, turning occasionally. Heat oil in a large nonstick skillet, and add marinated shrimp. Sauté, turning occasionally, until cooked through, 4-6 minutes. Add salt and pepper.

* Substitute: 1 tablespoon of lemongrass paste or 1 tablespoon of grated lemon zest mixed with 4-5 leaves of minced arugula.

Pad Thai

Sauce:

2 Tbsp. sugar

2 Tbsp. lime juice

3 Tbsp. soy sauce

⅛ tsp. Sriracha hot sauce

Noodles:

1 Tbsp. oil

¼ cup scallions or onions, thinly sliced

1 garlic clove, minced

1 large egg, lightly beaten

8 oz. Thai rice noodles (or other noodles/pasta), cooked according to package directions

¼ cup cilantro, chopped (optional)

⅛ cup roasted peanuts, chopped

1 lime, quartered

In a small bowl, whisk sauce ingredients. In a large skillet, heat oil over medium heat. Add scallions and garlic and cook until fragrant (about 30 seconds). Add eggs and scramble for 30 seconds, until almost set. Add noodles and sauce to skillet. Cook, tossing constantly, until noodles are coated with sauce and eggs (about 2 minutes). Serve noodles topped with cilantro, peanuts, and a lime wedge for squeezing.

Thai Pearl Cocktail

6 oz. pineapple juice

3 oz. light rum

2 oz. coconut milk

2 tsp. lime juice

2 lime slices

2 mint sprigs (optional)

Mix pineapple juice, rum, coconut milk, and lime juice. Pour into two glasses filled with ice. Garnish each glass with a lime slice and a sprig of mint.

-by Lori Ross

3 Must-Try Caribbean Cocktails

The Caribbean is known for its sun, sand, sea, and…rum. Here are a trio of signature tropical cocktails, their key ingredients in case you want to whip them up at home, and where you can find the best when on the islands.

Pina Colada: Puerto Rico, specifically the Caribe Hilton in San Juan, is the birthplace of this frosty combination of coconut milk, pineapple juice, and rum. Order one from the hotel’s Caribar, and sip it on the terrace overlooking the Atlantic Ocean.

Bushwacker: Created in a long-gone pub in the 1970s on Sapphire Beach in St. Thomas, USVI, it’s Paradise Point above Charlotte Amalie that now claims to serve the best. This concoction is made of equal parts of vodka, Bailey’s Irish cream, Cruzan Coconut Rum, Cruzan Dark Rum, Amaretto, and Kahlúa over ice, with a squirt of chocolate syrup and a cherry on top.

Painkiller: There’s long been a rivalry between a British Virgin Islands-based bar owner and rum-maker over who came up with the perfect combination of orange juice, pineapple juice, cream of coconut, and rum. The answer is Soggy Dollar Bar on Jost Van Dyke with Pusser’s rum as the spirited ingredient.

Moonlight Delight Cocktail

Learn how to make a Moonlight Delight cocktail, a Hendrick’s Lunar gin cocktail with ginger beer and lime juice.

8 oz. Hendrick’s Lunar Gin (or other favorite gin)

8 oz. apple juice

4 oz. lime juice

1 cup ginger beer

4 slices each of fresh apple and cucumber

Mix all ingredients except apple and cucumber in a pitcher. Divide among 4-6 glasses filled with ice. Add a slice of apple and cucumber to each glass. Enjoy!

Mai Tai

Make the storied Mai Tai and tell the tale to those on board!

The Mai Tai started as a rum cocktail so popular it supposedly depleted world rum supplies in the 1940s and ’50s. In 1944, when the cocktail was invented by Victor J. Bergeron — better known as Trader Vic — it wasn’t a sugar bomb.

It was a simple drink created to showcase the pungent flavor of a 17-year-old J. Wray and Nephew Jamaican rum: Bergeron highlighted the golden, medium-bodied rum with just a touch of lime, orgeat, orange curaçao, and simple syrup.

According to legend, after shaking the concoction with ice and presenting the cocktail to some of his visiting Tahitian friends, they ended up liking it so much one of them exclaimed, “Maita’i roa a’e,” which translates to “out of this world! The best!” Bergeron christened his new cocktail “Mai Tai,” as in “the best.”

Ingredients:
2 cups white rum
2 cups Triple Sec
2 cups orange juice
1 cups lime juice
¼ cup water
½ cup sugar
4 orange slices, halved

Directions:
Place first 4 ingredients into an ice-filled shaker.

Add water and sugar to separate plates/shallow bowls. Dip rims of 8 glasses in water, then sugar. Shake ingredients and pour evenly into glasses.

Garnish with half an orange slice.

By Lori Ross, Southern Boating July 2019

Still Hungry? Try these Haiwiian Treats!

Download the full Tiki Time Menu

Frozen Margaritas

Drake had Santa Margherita by the liter, but we aspire to have frozen margaritas by the liter. That’s the motto, baby. YOLO.

If you’re inclined to keep a blender on board, these margaritas can be served frozen. Otherwise, simply serve over ice for the same effect. You could also try our recipe for Cranberry Margaritas.

Ingredients:

2 cups crushed ice
12-oz. can frozen limeade
2 oz. Cointreau
8 oz. tequila

Directions:

Add all ingredients to a blender, process for 10 seconds and pour 5-6 ounces into four glasses.

By Lori Ross, Southern Boating June 2019

More Mexican-Inspired recipes:

Mexican Street Corn

Avocado Salad

Creamy Fruit Cocktail

Chicken Quesadillas

Bahama Mama Cocktail

I think we should make this Bahama Mama cocktail recipe Southern Boating’s signature cocktail.

Here’s why we love this drink: it is physically impossible to mess it up. Too sweet? Add some club soda. Too strong? Add some orange juice. Too little? Throw together another pitcher! The measurements for this Bahama Mama cocktail are truly suggestive– the only real requirement is rum and some various juices.

Word to the wise: be careful with this recipe. It’s compulsively drinkable.

True story: during a stint as a yacht stew, I made a similar cocktail pitcher (read: three pitchers) for the owners and a group of their friends during an early afternoon cruise from Elbow Cay back to home base. They loved it and I had never seen the owners laugh so hard on any trip. However, only two of the six made it to dinner that evening. The rest were fast asleep in their staterooms (expect Judy, who was fast asleep on the flybridge). So exercise some restraint, people!

Ingredients:

16 oz. orange juice
16 oz. pineapple juice
2 Tbsp. grenadine
1 cup rum of choice (coconut is preferred)
1 orange, sliced thin

Directions:

In a large pitcher, combine all ingredients. Stir well. Pour into 4 tall glasses over crushed ice. Garnish with orange slices.

-Erin B, Southern Boating May 2019

More Bahamas Inspired Recipes:

Abacos Slaw

Daquri Berries

Bahamian Style Mac and Cheese

Bimini Succotash

Nassau Grilled Fish

Download the full menu

Mykonos Lemonade

We’re totally Greekin’ over this tasty Mykonos Lemonade! Tastes like easy summer days from your childhood lemonade stand. Or, if you’re anything like me, it tastes like the odd concoctions of various alcohol pilfered from your parent’s liquor cabinet that you brought to the beach to mix with frozen lemonade. Just me? Oh.

Anyway, this cocktail either serves as a memory of happier times or time you got in trouble with your parents. Either way, it’s dang tasty. Enjoy this Mykonos Lemonade!

Ingredients:

1 lemon wedge (or 2 Tbsp. lemon juice)
2 Tbsp. sugar
8 oz. brandy
6 oz. Cointreau
6 oz. lemon juice
8 oz. lemonade (bottled or made from frozen)

Directions:

Moisten the rims of four glasses with lemon, then dip them in the sugar. Place glasses in the refrigerator to chill. Mix remaining ingredients and chill. Serve over ice in the sugared glasses.

Recipe from Lori Ross, Southern Boating, April 2019

More Greek Recipes:

Greek Salad Hummus Dip

Grilled Rosemary Lamb Chops

Greek Salad Hummus Dip

Crustless Spinach Pie

Greek Honey Cake

Quick and Easy Mango Bellini Recipe

Mango Bellini

Feel the sun on your face and welcome spring in all her glory. Start with this quick and easy mango bellini.

Spring has sprung! Or if it hasn’t quite bloomed in your neck of the woods, you can at least fake it and celebrate with an exotic dinner party to celebrate India’s colorful Holi Festival on March 21^st.

Recipe serves four but is easily doubled…or tripled.

Ingredients:

1 mango, peeled and flesh chopped fine or pureed (or use bottled mango puree)
1 bottle of Prosecco, chilled
1 lime, cut into 4 wedges

Directions:

Spoon one tablespoon of mango puree into a champagne glass. Squeeze in juice from a lime wedge. Gently pour in the Prosecco to fill the glass, and stir just before serving.

By Lori Ross, Southern Boating February 2019

More Indian food-inspo:

Kachumber Salad

Shrimp Vindaloo

Pink Champagne Cocktail

Pink is the new pink! This pink champagne cocktail is a tasty treat if you’re feeling romantic or even if you’re riding solo on V Day.

Just a few ingredients come together to produce a lip-smacking cocktail. Lemonade stand anyone?

Ingredients:
1 ½ cups (12-ounce container) frozen pinklemonade concentrate, thawed*
1 ½ cups vodka
1 bottle (750 ml) pink champagne, chilled

Directions:
In a pitcher, combine lemonade and vodka. Slowly stir in the champagne and pour into ice-filled glasses.

*If you can’t find pink champagne or pink lemonade, add pomegranate or cranberry juice to the mixture until it turns pink.

By Lori Ross, Southern Boating February 2019

More Valentine’s Day Recipes:

Warm Crab Dip

Red Wine Steaks

Salt Crusted Potatoes

Chocolate Fondue

Paloma Punch

Host a viewing party on your boat! Whether you watch football, basketball, hockey, or soccer, enjoy game day with these game day recipes and make this Paloma Punch. It works great for a large crowd and is very customizable.

Serves 4 generously.

Ingredients:

1 cup grapefruit juice
4 Tbsp. lime juice
4 tsp. sugar
1 cup tequila
1 cup club soda (grapefruit flavor preferred)

Directions:

Combine grapefruit juice, lime juice, and sugar in a pitcher and stir until dissolved. Add tequila and club soda. Pour into ice-filled glasses.

By Lori Ross, Southern Boating January 2019

More game day recipes:

Seven Layer Dip

Buffalo Chicken Wings

Mini Meatball Subs

New Jersey Style Sloppy Joes

Holiday Eggnog Latte

Tired of the old holiday standard fare? We’ve grown weary of heavy-handed feasts of roasted birds and piles of potatoes. Mix things up this year and host a holiday brunch. You’ll feel lighter and brighter with this Eggnog Latte.

Ingredients:

4 cups strong hot coffee or espresso
2 cups eggnog
2 cups milk, warmed
2 oz. rum
Whipped cream
Ground nutmeg

Directions:

In a pitcher combine hot coffee, eggnog, milk, and rum. Pour mixture into four coffee mugs and top with whipped cream and a sprinkle of nutmeg.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Billionaire’s Bacon

Pomegranate Champagne Cocktail

Pomegranate Champagne Cocktail

Skip the heavy holiday hams and roasts. If you’re cruising over the holidays, switch it up. Plan a festive champagne brunch for Christmas morning.

Pomegranate Champagne Cocktail

Host a festive holiday brunch this winter. Everyone will love this bright and tangy twist on a breakfast cocktail. This Pomegranate Champagne Cocktail recipe serves four but is easily doubled for a crowd. Enjoy!

Ingredients:

1 lime, halved
2 tbsp. sugar
1 cup pomegranate juice
1 bottle champagne
1 orange, thinly sliced

Directions:

Rub rims of four champagne glasses with lime and dip in sugar. Pour 1/4 cup pomegranate juice into each glass and top with champagne. Garnish each with an orange slice.

By Lori Ross, Southern Boating December 2018

More holiday recipes:

Cranberry Spritz

Cruising during Thanksgiving? You certainly don’t have to miss out on the feast! If you happen to be with a few more people, you can whip up a meal that all will be grateful for.

Try out our simple and refreshing Cranberry Spritz if you’re on the water this year. It’s a crowd-pleaser.

Ingredients:

1 cup cranberry juice
3 cups sparkling wine
12 cranberries, frozen

Directions:

Add ice to four large wine glasses, and divide the cranberry juice between them. Top each with the wine. Skewer cranberries for garnish or just drop four in each glass.

By Lori Ross, Southern Boating November 2018

More Thanksgiving Recipes:

Corn Pudding

Relish and Liptaur Cheese Tray

Green Beans Amandine

Cranberry Vanilla Cake

Grilled Prosciutto-Wrapped Turkey Breast

Bourbon Mulled Cider

Warm up with a fall-themed drink. Goes especially well with a view of changing leaves and the Chesapeake Bay. Enjoy this Bourbon Mulled Cider!

Ingredients:

6 oz. bourbon
24 oz. hot apple cider
Dash of allspice
4 cinnamon sticks
4 lemon slices

Directions:

Take four mugs and fill each with 1.5 ounces of bourbon, 6 ounces of hot apple cider and a dash of allspice. Garnish each with a cinnamon stick and lemon slice.

By Lori Ross, Southern Boating October 2018

See more fall recipes:

Fig-Topped Brie

Pear and Blue Cheese Salad

Sheet Pan Pork with Broccoli

Apple Crumb Bars

Pineapple Punch

Got juice in the pantry? Of course. A few limes rolling around the counters? Sure. Rum? Obviously. So there’s no reason you can’t throw together this quick pineapple punch.

It’s perfect if for an end of summer cruise or if you just want to pretend you’re on a tropical vacation. Drink up!

PINEAPPLE PUNCH

Ingredients:

8 oz. rum
2 cups pineapple juice
4 Tbsp. lime juice
2 cups ginger ale
Lime wedges

Directions:

Mix rum, pineapple juice, and lime juice. Then, add the ginger ale.Pour 1 1/2 cups of punch into four tall glasses over ice and add lime wedges.

By Lori Ross, Southern Boating September 2018

More Cleanout the pantry recipes:

Seafood Bites

Bean and Bacon Soup

Muffaletta Pasta Salad

Preserved Fruit Parfaits