Thai

Thai sticky rice (also known as glutinous' or sweet' rice) is a short, fat and chalky white rice that becomes soft and sticky once cooked.

Make your own version of the popular Asian-style satay chicken starter dish to impress your family and friends.

If red curry paste is a little too fiery for your taste buds, use a milder curry paste, or less of the red curry paste­.

To save time purchase 500g shelled prawns for this recipe. Note

Rich and delicious sweet and sour tamarind pork from Australian Women's Weekly.

Cute little green Thai chicken curry bowls that pack an aromatic and flavourful punch.

Nam jim is a generic term for a thai dipping sauce. Most versions include fish sauce and chillies, but the remaining ingredients are up to the cook’s discretion. Note

Substitute red curry paste for green curry paste if you prefer. Note

If you cannot find banana chillies, use capsicums instead. Note

A sweet, zesty and crispy Thai dish that literally means 'crunchy noodles'.

Recipe can be prepared 4 hours ahead up to the end of step 4. Note

Fragrant and delicious spicy coconut lamb curry with potato and eggplant.

If fresh mango is not available, you can use 800g canned mango cheeks instead; drain them well, then slice thinly. Note

This deliciously tender slowcooked spiced chicken in coconut sauce from Australian Women's Weekly.

Soak bamboo skewers in water for at least an hour to prevent scorching during cooking. Yoghurt, cream or milk can be used instead of the buttermilk. Note

A rich and creamy red Thai-style curry from Australian Women's Weekly.

Panang is the English adaptation of the Thai word “phanoeng” or “panaeng” meaning curry. The paste is a complex, sweet and milder variation of an authentic Thai red curry paste, which is especially good with seafood. Some commercially prepared curry pastes can vary in heat and flavour. Add less than recommended until you can determine […]

Use any firm white fish fillets, such as perch, ling or blue-eye trevalla, for this recipe. Note

This recipe makes 1 cup panang curry paste. Store leftover curry paste, covered, in the fridge for up to 3 days, or freeze in user-friendly portions for up to 3 months. A store-bought panang curry paste can be used. Note