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.
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.
You won't believe how utterly simple and easy this is, and yet it tastes exotic and wonderful and, what's more, it can all be prepared well in advance and the fish added about 10 minutes before you want to eat it.
This is a fantastic way to use up some of your leftover turkey after Christmas Day...spicy and creamy, it has all the flavours of Thailand in one warming dish.
Easy, authentic and full of Eastern flavour, this curry consistently appears in your top 10 favourites on the site and it's obvious why. Try it and see!
In Thailand, they use pomelo in salads, which is very similar to grapefruit. I have used pink grapefruit here, but when they're not available, you could ring the changes and use a thinly sliced, medium-sized mango.
A very English, easy curry to use up the last bits of the turkey. No need to roast and grind your own spices (we are on holiday) – Sharwood’s hot curry powder is the next best thing.
The ingredients list for these noble little Thai-inspired fishcakes looks very long but the good thing is they can be made and cooked with incredible speed. Serve them as a first or main course, or as canapés with drinks.
If you have some Thai Red Curry Paste to hand, this makes a very speedy supper dish. Serve with Spiced Pilau Rice with Nuts.
This lovely quick and easy recipe will bring you all the classic flavours of Thailand in no time at all...
This is a very sharp, concentrated preserve which goes wonderfully with fish, especially Rösti Crab Cakes. It is also good with Baked Thai Red Curry Chicken – but because it's so strong very little is needed. To sterilise the jar, wash it thoroughly
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