Uncooked meatballs suitable to freeze. Broccoli suitable to microwave. Note

Use a 2.5 litre capacity pie dish or baking dish. Note

To make 1 cup of breadcrumbs, process 4 slices day-old white bread. The dipping sauce recipe makes 3/4 cup. Note

Budget tip: Use curry powder instead of paste. Use chicken thigh fillets if you like. Add broccoli instead of snow peas. Note

A few snags, some veg, coconut milk and a good quality jar of curry paste is all it takes to have these hearty red curry sausages by recipes+ on the family dinner table tonight.

The fresh herb blend contains lemongrass, ginger, coriander and chilli. Buy it in the fresh food aisle. Note

Turn one of the cheaper cuts of beef into a melt-in-the-mouth tender, flavoursome and hearty meal. Serve with steamed rice.

You’ll need to cook 1 cup jasmine rice. Note

Taste the dressing before serving to ensure it is a perfect balance of hot, sour, sweet and salty. If it is too hot, add extra lime juice and sugar. If desired, you could a little crushed peanut brittle or bean sprouts for extra crunch and sweetness. Note

This slow-cooked beef curry is a perennial favourite in Thai restaurants. When you cook it at home, it may take a while but the aroma and melt-in-the-mouth flavour makes the time spent worthwhile.

A classic Asian dish, this spicy panang curry sauce works beautifully with tender beef to create this flavour packed meal.

This fresh and fragrant Asian-inspired noodle dish makes a great change from a midweek takeaway. It's easy to make and has the added punch of chilli, Vietnamese mint and Thai basil.

This lovely green salad packs in heaps of fragrant Thai herbs and spices and the light mint and peanut dressing adds a fresh flavour and loads of crunch. Enjoy as a healthy side, or light lunch or dinner.

For an authentic touch, sprinkle with fried shallots (onions). Available from asian grocery stores and some major supermarkets. Note

Snake beans are popular in Asian cooking. The pods are olive green, round, about 90cm long and 5-8mm wide. They are picked when young and crisp with soft seeds. If they are unavailable, use green beans. This dish would also be delicious with mixed seafood. Note

This tasty fish cakes are made in the Thai-style, which involves processing whatever meat your using almost to a paste, this gives the cakes their unique texture. Serve these with cucumber chilli pickle and sweet chilli sauce for dipping.

Tom yum is a Lao and Thai, clear, spicy and sour soup. It is widely served in neighbouring countries such as Cambodia and Malaysia and has become popular worldwide. Just one taste of our recipe and you'll see why.

The Thai name for this crying tiger dish is 'seua rong hai'. It translates to ‘crying tiger’, as the dipping sauce is supposed to bring tears to your eyes. But don’t be nervous! It's actually not that hot.

Ceviche is truly one of the most delicious ways to serve fish. The combination of Thai flavours with the citrus juice used to 'cook' the fish makes this version especially fabulous.

The use of scotch fillet steak means that this beef and zucchini curry will be ready in no time. Sprinkle some crushed peanuts on top, together with a generous squeeze of lime and serve with jasmine rice.

This sweet and fragrant Thai beef and coconut curry is spicy without being too hot, with tender morsels of beef and vegetables in a rich, creamy curry sauce.

Yellow curry is a lighter, less spicy style of curry that gets its colour from the ground turmeric that forms part of the paste. This Thai-style fish and potato version is creamy and mild.

This Thai chicken noodle soup is full of all those lovely and distinctive Asian flavours and will not fail to please. Best of all, you can be enjoying a steaming bowl in under 15 minutes. What's not to love?

Every body loves a curry, and while there are some very good quality curry pastes on the market, nothing quite beats the kick and flavour of making your own. It's surprisingly easy.

This fragrant Thai prawn stir-fry uses the root of a bunch of coriander as well as the leaves, which adds a depth of flavour not found otherwise. Serve with steamed rice or noodles.

Duck is not the first meat that comes to mind when you think of a Thai salad, but its gamey flavour and rich texture are actually perfect, contrasting beautifully with the rest of the crisp, spicy salad.

This prawn and sweet chilli salad ticks all the boxes. It's full of fresh and healthy ingredients, it looks beautiful on the plate and it is full of those zingy Asian flavours that compliment seafood so well.

For shallow-frying, use enough oil to reach half-way up the food; cook the prawn until brown and crisp, then turn over and cook the other side. Their texture will contrast beautifully with the avocado.

This fragrant and fresh yellow fish curry is quick and easy to prepare. Firm, white fleshed fish like ling, blue-eye, trevally, coral trout, red emperor and mahi mahi have the perfect texture for this kind of recipe.

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.

Traditional and tasty Thai-style pumpkin and chicken soup from Australian Women's Weekly.

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

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.

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.

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

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

This tasty ginger beef stir-fry sweetened with palm sugar and flavoured with those familiar Thai herbs and condiments can be on the table in a flash. That's tonight's dinner sorted. You're welcome.

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

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

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 […]

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

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

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.

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

A quick green chicken curry that can warm you up on the coldest winter evening.

Larb is a salad, traditional to the cuisines of Thailand and Vietnam, that usually has a chicken or pork base rather than vegetable.

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 […]

You will need about half a small bunch of snake beans. 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 […]

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

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.

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.

Fragrant Thai pork mince 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

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

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

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

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

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

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

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

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

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

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.

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

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

Serve with steamed jasmine rice Note

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

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

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

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

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

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.