Thai
Who doesn't love Thai food? Lighter and more fragrant than Indian, it's become hugely popular in recent years. But you don't have to get a takeaway to enjoy its authentic flavours: Delia's recipes include moreish little fishcakes, aromatic curries and zingy salads.
Serves 4Coconut Lime Jellies with a Puree of Mango and Lime
Coconut, lime and mango are all ingredients found in Thailand and, not surprisingly, this easy cheat dessert would slip down really well after a fiery Asian curry.
Serves 2 as a main course or 4 as a starterAngel-hair Pasta with Thai Spiced Prawns
Lovely spicy flavours here: just fry the prawns with onions and garlic, tomatoes, lime, wine and Thai red curry paste, cook the finest of pasta, then combine it all for a really wonderful and easy supper dish.
Serves 4Chilled Lemon Grass and Coriander Vichyssoise
Although leeks are the traditional ingredient in a vichyssoise, the inclusion of lemon grass instead gives the soup a wonderful citrusy oriental flavour that really lends itself to serving chilled.
Serves 6 as a starter or 4 as a main courseMarinated Chicken Satay with Peanut Satay Sauce
Anyone who's been to Thailand will be familiar with lovely chicken satay, served with spicy peanut sauce. Delia's version is quick, easy and extremely tasty.
Makes 2 pints (1.2 litres)Lime and Mango Ice Cream
This is a beautiful ice cream, but it's most important that the mangoes are extremely ripe - almost bordering on over-ripe. The way to test this is to hold one and check that it feels heavy when held in the hand and also gives off a powerful and frag
Serves 4-6 – makes 1½ pints (850 ml)Coconut Ice Cream With Lime Syrup
Coconut milk powder is a brilliant ingredient when making coconut ice cream and, along with the lime syrup, gives this refreshing dessert more than a little Thai flavour.
Serves 4Hot and Sour Thai Chicken Broth
A Thai Tom Yum soup full of flavour and with hardly any fat, this lovely recipe is just as good made with prawns.
Serves 2 as a main coursePad Thai Noodles with Shrimps
A trip to Thailand inspired Delia to recreate this Asian classic when she got home ... and it was well worth it. Give it a try - it's not one of Thaland's most popular dishes for nothing!
Serves 2Creole Prawns
As Creole cooking only ever uses green peppers (and the colour’s nice), I’ve included a fresh pepper here. Otherwise, the equivalent amount from a jar of roasted peppers can be used without detracting from the end result.
Serves 2Baked Thai Red Curry Chicken with Coriander Chutney
If you have some Thai Red Curry Paste to hand, this makes a very speedy supper dish. Serve with Spiced Pilau Rice with Nuts.
