Thai

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.

Fragrant and herbaceous Thai beef salad with a sweet, sour and spicy dressing.

Not suitable to microwave. Note

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

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

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

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

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

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.

Papaya salsa makes a piquant dressing for this delicious grilled barramundi.

Panang curry has a distinct peanut flavour; the addition of peanut butter helps to bring out the flavour when using a bought paste.

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

Green curry paste is one of the hottest of the traditional Thai pastes, coconut cream soothes the fire a little in this green chicken curry.

Tasty little pork filled lettuce cups make a great starter; or serve them up as part of a banquet meal.

Make your own spicy and delicious Thai cucumber pickle with this quick and easy recipe.

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.

A Thai dish that literally means 'crispy noodles' from Australian Women's Weekly.

Quick and easy Thai-styled grilled chicken - perfect with a fresh citrus salad.

Grilled chicken with Thai-style pineapple, chilli and mint.

Fragrant and spicy Thai beef and noodle stir-fry from Australian Women's Weekly.

You can tell just by looking at this salad that it will be fresh, light and tasty on the tongue. Chicken cooked in this way should stay moist and juicy, don't be tempted to boil rapidly or cook it for too long or it will be tough.

Rich and fragrant Thai coconut and coriander pork from Australian Women's Weekly.

The subtle flavour of this rich, savoury rice from the south of Thailand makes a good accompaniment to more highly spiced dishes. Serundeng is usually sprinkled over a hot dish just as it's served, much like a gremolata, to awaken the tastebuds.

Hot and sour (tom yum) soup is a classic Thai soup that is, as the name suggests, spicy and sour. Made well, it is a bracing and nourishing dish with strong yet perfectly balanced flavours.

Thai flavours are always so fresh and fragrant, so paired with juicy prawns this dish is a sure crowd pleaser.

You can use a barbecued chicken for this recipe; however, you will have to cook the rice in a mixture of water and prepared chicken stock instead of the cooking liquid. Like most Thai sauces and dressings, nam jim is extremely hot. Seed the chillies to lessen the heat, if you prefer. Note

It’s a lot easier to slice the steak into wafer-thin strips if you partially freeze it first. Serve immediately with steamed rice. Recipe should be prepared as required. Note

An exquisite main dish for special occasions; Thai coconut-poached chicken & herb salad.

Rich and flavoursome duck red curry from Australian Women's Weekly.

Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can't find them, roll chicken patties into balls.

You can use an equal weight of prawns or lobster instead of the crab meat in this salad. Make sure your mango is quite firm, otherwise it will not slice well. Note

This is the perfect meal if you're after something vegetarian, healthy and filling. The noodles and tofu provide bulk and protein, and the vegetables provide plenty of vitamins and fibre.

Create this authentic Thai sour chicken curry quickly and deliciously in a pressure cooker.

Fragrant, refreshing and herbaceous Thai chicken, papaya and peanut salad from Australian Women's Weekly.

Steamed beans, peas or broccoli would be a great addition to this delicious red curry. Note

Light, healthy and fragrant, this Thai lamb, eggplant and coriander curry is succulent and spicy. Eggplant is brilliant in curry, its tender flesh absorbs all the flavours of the sauce.

A fast, easy and fragrant green curry chicken with snow peas.

Coconut-poached chicken on thai vermicelli salad sounds exotic, and tastes delicious, but mostly makes use of pantry staples. A great mid-week dinner.

Pot-ready mussels come in 1kg (2-pound) bags. They have been scrubbed and bearded and are ready to cook. Some mussels may not open up during cooking; in fact, some will not open after excessive cooking. Don't discard these, just open with a knife or cook a little longer, if you like.

The contrast between soft, silken tofu and crispy fried noodles is just one of the things that makes mee krob so utterly moreish. Good thing it's good for you too!

This Thai dish with succulent baby eggplants, tender snake beans and plenty of spiced pork mince is great as part of a banquet-style spread, or served with noodles as a light dinner.

A creamy Thai chicken curry that will become a family favourite in not time.

This fresh and tasty seafood dish is perfect for a Summer lunch or dinner with family and friends.

Pork is often ignored when it comes to choosing a meat base for curries, but cooked well you get a tender bite with a delicate taste that carries the strong flavours of curry sauce beautifully.

Whole fish always make for a sensational centrepiece when you're entertaining. If snapper is unavailable, use any of your favourite whole, firm-fleshed fish for this recipe.

This class Thai green chicken curry, made with freshly prepared green curry paste, is a revelation; fragrant, spicy, creamy and delicious. Serve with steamed rice and lime wedges.

This Thai seafood soup will certainly warm you up, with plenty of herbs, garlic cloves and red chillies.

Light, fresh and packed full of goodness, this tasty Thai salmon salad is perfect for those watching their weight or looking for a healthy lunch option.

Red curry paste, coconut milk and coriander give this Thai-style pumpkin soup its unique flavour, while tender pieces of chicken thigh turn a bowl into a meal.

Steaming this fabulous Thai-style steamed fish is best done in a bamboo steamer, but if you have a metal one just loosely wrap the whole parcel in baking paper.

Fluffy, fragrant and full of spices, this beautiful yellow coconut rice goes beautifully alongside traditional Indian curries.

The perfect simple supper full of fragrance and flavour from South-East Asia. This recipe is actually very easy, but with its fresh yet complex flavours you'll feel you're eating at a Thai restaurant.

It can be easy to dismiss making a curry as just too much trouble when you're tired, but this quick fish curry does exactly what it says on the tin! A great, quick and easy mid-week dinner that'll fire you up.

You'll find a version of this popular soup in most Asian cuisines, this one has a Thai accent. A light chicken broth with noodles is like balm for the body and soul.

This Thai fish parcels recipe makes sure all the flavour cooks into the fish. If you can't buy kaffir lime leaves, substitute the young leaves from any other citrus tree. Serve the fish parcels with lime cheeks or a salad made from fresh pomelo or grapefruit segments.

Shredded makrut lime leaves and fresh lime juice add a real zing to this chicken, chilli and kaffir lime stir-fry.

Deliciously fragrant and spicy, this Thai-style red curry paste is the perfect base for many savoury Asian dishes.

This herbaceous and light Thai chicken and lychee salad is a study in contrasts, of both flavour and texture; tender and crisp, sweet and spicy, it's got it all.

You can use any firm white fish fillet, such as ling or blue-eye, for this tasty fish with thai-style dressing.

This fresh and fragrant Thai chilli lime chicken salad is crisp, fresh and full of flavour.

Steaming this Thai-style chicken draws the flavour of the seasoning right into the flesh of the fillet. If the silver beet leaves are small, use two per chicken breast. If kaffir lime leaves are unavailable, use 2 teaspoons of finely grated lime rind.

A zesty and fragrant Thai chicken dish with steamed bok choy from Australian Women's Weekly. A great mid-week dinner option that also makes a tasty weekend lunch.

This curry is a good introduction to the taste of Thailand; not too hot and full of flavour.

Bean thread noodles, also known as wun sen, glass or cellophane noodles, are made from mung beans. These delicate, fine noodles must be softened in boiling water before use.

Delicious Thai chicken with a peanut crust and a light cucumber and herb salad. This makes an excellent light dinner on a hot day, or a main for lunch with friends.

This Asian style duck and rice noodle salad is served warm to keep the duck meat at its succulent best. The spicy and astringent flavours of the dressing cut through the richness of the meat.

Fragrant with lemongrass and lime leaves, this chicken and galangal soup is traditionally known as tom ka gai.

Spicy, fragrant and wonderfully creamy, this beautiful red duck and lychee curry is perfect for a warming family dinner on a cooler evening.

Redfish, usually sold skinned as fillets, is ideal for these fish cakes because of its delicate flavour. You can, however, use practically any mild-flavoured, skinless fish fillet.

This simple swordfish with Thai dressing should be cooked on a barbecue or griddle pan just before serving to help keep the fish at it's tender, juicy best.

Is your family sick of meat and veg? Try this easy, delicious new recipe for Thai beef with noodles. Fresh, fragrant and full of crunch and flavour.

A simple yet rich and delicious Thai-style red chicken curry from Australian Women's Weekly.

This recipe is best made just before serving, and not suitable to freeze. Note