Thai

A light and sweet Thai-style beef curry with tender chunks of beef cooked in a tamarind, lime and chilli spiced coconut curry. Serve on a bed of steamed rice to soak up all the delicious sauce.

Thai eggplant is also known as makeua prao; golf-ball sized eggplants available in different colours, but most commonly green traced in off-white. They are found in Asian grocery stores. Note

Crunchy iceberg cups filled with Thai-style soy and chilli infused chicken salad.

An Italian-style raw beef carpaccio with a fresh Thai basil salad.

A light, fresh and fragrant Thai herb and mango salad from Australian Women's Weekly.

Get a healthy dose of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) plus a super dose of omega-3 fatty acids, all wrapped up in classic Thai flavours.

Threading lime dressed prawns on fresh sticks of lemongrass makes for a zesty and fragrant dish.

A delicious Thai red chicken curry and coriander chicken with steamed jasmine rice.

Pouches can be prepared 3 hours ahead. Uncooked pouches suitable to freeze. Sweet chilli sauce can be prepared 2 days ahead. Store, covered, in refrigerator. Note

Fragrant and delicious slow-cooked massaman beef curry from Australian Women's Weekly.

Thai basil, also known as horapa, has a slight licorice or aniseed taste. It goes perfectly with this spicy beef noodle dish.

Spicy and fragrant chicken and vegetable curry with coconut and coriander from Australian Women's Weekly.

You need to cook about 2 cups of jasmine rice the day before you want to make this recipe. Rice must be cold and quite dry, in order to prevent it sticking together in clumps when added to the wok. Note

Soba noodles are a low-GI japanese-style noodle made from a mixture of buckwheat and wheat, making them high in dietary fibre and protein. The sodium content is high, however, this is reduced significantly after cooking. Asparagus spears vary in thickness; if the ends are really thick, peel them from the bottom up to within 5cm […]

Stir-fried pumpkin and eggplant with noodles, spiced with chilli and Thai basil, makes a fabulous meat-free dinner.

A fragrant and rich Thai red curry from Australian Women's Weekly.

Fragrant and filling Thai-style green chicken curry pies make a great alternative to your usual meat pie. Accompany with plenty of green vegetables for a complete meal.

You will need about half a small bunch of snake beans. Note

Creamy and rich Thai-style chicken & vegetable curry from Australian Women's Weekly.

Packed full of fresh vegetables and tender strips of chicken, this stir-fry is lifted by the sweet heat of the chilli sauce.

The classic Thai yellow curry lends itself well to all kinds of meats and vegetables. This seafood and eggplant version is particularly delicious. Serve with a bowl of steamed rice.

Accompany with salad and top with coriander. pickled cucumber & carrot salad Soak skewers in water for 30 minutes to prevent them from burning when cooking, or wrap the ends in foil. Add mint leaves and thai basil leaves to the salad for added flavour. To bulk out the salad and increase your vegetable intake […]

Thai basil chicken and snake bean stir-fry from Australian Women's Weekly.

If you're not a fan of coriander, try thai basil; it has a strong basil flavour and is an almost indispensible ingredient in Thai cooking. It is also said to bring good fortune.

You’ll need about half a bunch of snake beans for this recipe. Use green beans, if you prefer. Note

Tom ka gai, a spicy and sour hot soup with coconut milk in Thai cuisine and Lao cuisine, from Australian Women's Weekly.

Using fresh coconut for dishes like this will enhance the flavour immeasurably, and you’ll find that many greengrocers and supermarkets now sell plastic bags of shredded or grated fresh coconut in their Asian ingredient section. Another option is to buy a halved coconut at the greengrocer or Asian food store, remove and shred the flesh […]

Red curry paste, fish sauce and lime juice give this chilli pork its classic Thai flavour. It's a fast, fresh and tasty dinner that's perfect for a mid-week boost.

These fragrant pies are a great savoury lunch snack.

Healthy, fragrant and delicious Thai chicken in lettuce-leaf cups from Australian Women's Weekly.

These delicious spiced lamb puffs are the perfect starter course.

Chicken or pork mince can be used instead of turkey mince. Note

Fragrant Thai pork mince from Australian Women's Weekly.

Wrapped up like adorable bonbons, these delectable seafood parcels make a very special dinner offering for guests.

A fresh and light Thai chicken noodle salad from Australian Women's Weekly.

The food of Thailand takes first prize in the popularity stakes these days and no wonder: quick and easy to prepare, delicious recipes such as this are every cook's dream

Thai cuisine is full of exciting and fragrant flavours, which have been used to give this pickle a little zing.

Creamy and fragrant tofu and Thai eggplant massaman curry from Australian Women's Weekly.

A fragrant red curry with slow-cooked pork that will melt in your mouth.

Tender lamb wrapped in banana leaf with a fresh and fragrant Thai salad.

Delicious, fragrant and finger-lickin' good Thai chicken patties with pesto.

This fragrant broth does take some preparation time, but it is well worth the effort. It is an absolutely flawless soup dish.

Creamy, spicy and nutty, this Thai-style sauce is a fabulous way to dress up firm, white fish.

A slow-cooked, meltingly-tender, divinely rich Thai beef curry topped with crunchy peanuts.

Serve with steamed jasmine rice Note

Aromatic and delicious red Thai curry from Australian Women's Weekly.

If you love seafood, you'll adore these plump, juicy prawns and scallops stir-fried with chilli jam and served on a bed of steamed rice.

These delicious prawn laksa shooters are a delicious starter or canape for dinner parties.

Brilliant as a starter, serve this lemongrass pork stir fry in lettuce cups and sprinkled with crushed peanuts.

We used swordfish, but you can use tuna steaks or cutlets. Note

Light and refreshing entrée of Thai coconut scallops for sharing with friends and family.

Barbecued butterflied chicken with a sweet, sour and spicy Thai dipping sauce.

Quick, easy and healthy Thai chicken noodle stir-fry from Australian Women's Weekly.

Fried shallot (homm jiew) and fried garlic (kratiem jiew) are used as condiments on the table or sprinkled over cooked dishes. Both can be purchased canned or in cellophane bags at Asian grocery stores; once opened, leftovers will keep for months if tightly sealed. Make your own by slicing shallots or garlic thinly and shallow-frying […]

If you want to reduce the intensity of the chillies, remove the seeds and membranes. Note

Sweet and fragrant Thai red chicken curry from Australian Women's Weekly.

When fish is steamed in this way it is beautifully moist and tender and falls off the bone. The banana leaves create a touch of authenticity, while hot and sour Asian flavours complete this traditional dish.

Jungle curry got its name from its place of origin, the central-north region of Thailand, where cooks didn't have access to the coconut trees of the southern coast.

Like many curries from northern Thailand, this jungle curry contains no coconut milk, as there are no coconuts in the highlands.

Fresh and tender Thai beef on a bed or noodle salad from Australian Women's Weekly.

If you’re taking this salad to work, hold the lemon juice until you’re ready to eat. Otherwise, eat the salad while the beef is still warm. Note

Fragrant, healthy and fun Thai salad cups for dinner, lunch or as side dish.

Fragrant and sticky Thai-style pork on broccolini from Australian Women's Weekly.

A light, healthy, fragrant Thai beef salad with vermicelli noodles, mint, coriander and lime dressing.

Red curry paste is available in various strengths from supermarkets. Use whichever one suits your spice-level tolerance best. Note

Rich and fragrant Thai pork curry with pickled snake beans from Australian Women's Weekly.

Aromatic Thai-style green vegetable curry from Australian Women's Weekly.

Thai chilli jam is a good condiment dolloped onto grilled meat, chicken or fish, and is also just as great when used as a curry paste or stir-fry sauce. A combination of garlic, shallots, chilli, tomato paste, fish sauce, galangal, spices and shrimp paste, it is sold under various names and can be found in […]

soak eight bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

Fragrant Thai salad with barbecued beef, served with wedges of lime.

Purchase frozen fresh prawn cutlets, not crumbed prawn cutlets; they come in 1kg (2-pound) `ready-to-cook’ packets. If you can’t find them, use frozen uncooked prawns, instead. Note

The rich flavour of fresh prawns stand up well to the robustness of a red curry. Serve with a steaming bowl of rice and an icy-cold beer and pretend you're on the beaches of Thailand.

Traditional Thai chicken broth with flavoursome coriander wontons from Australian Women's Weekly.

Plump, juicy prawns are always delicious spiced with fresh green curry paste.

The bright, zingy flavours in this salad are irresistible.

These fish cakes can be made with canned tuna or even cold leftover fish.

Fragrant, refreshing and zingy Thai salad from Australian Women's Weekly.

Fragrant and flavourful Thai-styled stuffed capsicum; great for snacks, sharing or side dishes.

A quick, easy and spicy coconut and chicken curry that makes the perfect mid-week dinner, especially when you need something with a bit of kick.

This fresh and fragrant Thai beef salad with chilli and lime gets a powerful kick from its fish sauce based dressing. One of the classic dishes of Thai cuisine and a favourite on restaurant menus the world over.