Thai - sponsored by Singha Beer
This collection shows how versatile Thai recipes are. Whether you are looking for a curry, kebabs, soup, salad or ice cream you will find a recipe here. Delia's recipe for Thai Red Curry Paste can be made in bulk and frozen to use in other recipes including Angel-hair Pasta with Thai Spiced Prawns and Thai Fish Cakes with Cucumber Dipping Sauce.
Pad Thai Noodles with Shrimps and Thai Fishcakes with Sesame and Lime Dipping Sauce can be made in minutes once you have prepared all the ingredients, while Turkey with a Hint of Thai and Spiced Turkey in a Creamed Coconut Sauce will use up any leftover turkey.
To complement the fragrant and often spicy Thai recipes shown on Delia Online, try the refreshing taste of Singha Beer. This smooth Pilsner-style beer has been specially produced from Thailand’s largest brewery to be the perfect accompaniment for Thai food, or any Asian recipe. Singha beer is produced by the Boon Rawd Brewery in Thailand, and is named after the Singha, a powerful figure in ancient Thai mythology. Singha Beer is the only beer permitted to display the royal Garuda (the royal symbol of Thailand) on the bottleneck.
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.
Using ready-cooked chicken speeds up this already easy dish, making it a real winner for weekday supper. Coconut milk can be heavy in calories, so dieters may like to know that you can now buy half-fat coconut milk instead.
Pineapple crops up in many Thai dishes and here it offers a juicy, tangy counterpoint to fat, succulent prawns, all cooked in a spicy sauce. Quick and easy, Thai curries are the perfect midweek solution when you are tired and hungry.
In Thailand, mango is served with lime wedges to squeeze over it, the citrus sharpness cutting through the rich, perfumed flesh of the mango. Here, Delia has combined them to create an ice cream that would be ideal at the end of a Thai meal.
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.
Thai chicken curry is hugely popular but can take a while to cook. This speedy version, however, has all the flavour but none of the faff - no wonder it's one of your favourite recipes on the site!
The soups of South-East Asia are all united by their punchy flavours, spicy elements and use of fresh herbs, fish and meat. This laksa is a really authentic version, but if you're short of time, use a ready-made paste.
This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit.
This, thankfully, is a Thai recipe that doesn't require all the speciality ingredients that are sometimes so elusive. The list of ingredients seems rather long, but it is made in moments and has a lovely fragrant flavour.
This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there. It's lovely served as a first course or included in a cold-buffet menu.
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