This is such a tasty curry, no oil is used and everything is cooked in a casserole dish for minimum fuss. Please note! I am a self confessed chilli head, I usually put more chillies in this, but I think three may be on the medium/hot side for most palates so use your own judgement to decide what would suit you and those you are cooking for! I think it is best to use frozen salmon fillets, fresh seems like a bit of a waste, but feel free to tweak away at this recipe. I really hope you like it as much as I do!
This popular Thai curry is most commonly made with beef, but is wonderfully flavourful as a vegetarian dish as well. Try making your own paste instead of using the store bought varieties.
The spiciness of the garlic, chillies, lemon grass, and coriander is balanced by rich coconut milk and roast duck. This is a quick way to get dinner on the table, if you have a roast duck to hand. It only takes 15 minutes to prepare and another 15 to cook.
This is my favourite curry recipe handed down from a friend. It's very delicious, easy to make and easy to prepare.
An authentic Thai hot and sour soup. Do not attempt to omit the coriander, as this is essential. Use thai basil instead of regular basil if you can find it. Tom yum paste is hot, so try the soup before adding the chilli and decide if any extra heat is required. You can buy the paste in Asian supermarkets or there's a brand called "Thai taste" at Waitrose. This is well worth the trouble!