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Tasty Thai
According to a recent survey, Thai food is fast becoming our favourite exotic cuisine. So, to make life easier for those of you who love the subtly spiced, fragrant flavours of Far Eastern food, here is a selection of some of Delia's most moreish recipes.
Thai Monkfish Lime and Coconut Stir-fry
This one is, I confess, not a blatant cheat but then it doesn't need to be because so speedy is it you will hardly notice that it's all pretty real.
Hot and Sour Thai Chicken Broth
This recipe, given to me by Sarah Randell, Editor of the Collection, is based on a version of Tom Yum soup – a spicy, clear, refreshing broth found on the menu of most Thai restaurants.
Baked 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.
Angel-hair Pasta with Thai Spiced Prawns
The recipe is spicy, pungent and just the thing to make use of some previously prepared Thai Red Curry Paste.
Thai Pork Satay Kebabs with Peanut and Coconut Sauce
My thanks to John Curtis, who was head chef at Norwich City Football Club, for this brilliant recipe. It has all the exotic fragrances and flavours of the East, yet it's very simple to make.
Stir-fried Chicken with Lime and Coconut
It's hard to credit that a recipe as simple and as quick as this could taste so good, but I can assure you it's an absolute winner.
Thai Fishcakes with Sesame and Lime Dipping Sauce
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 they're also good as canapés to serve with drinks, in which case make them smaller.
Thai Red Curry Paste
This dark, pungent curry paste makes a delightful alternative to dry, ground spices. I have included it in the recipes for Angel-hair Pasta with Thai Spiced Prawns and Baked Thai Red Curry Chicken with Coriander Chutney, so it's best to make it in bulk, freeze and use it as and when you need it.
Thai Green Curry with Chicken
This recipe is inspired by The Oriental's Cookery School in Bangkok. The unique flavours of Thai cooking are so simple and, because you can use a good-quality cooked chicken from the supermarket, this recipe is actually incredibly easy.
Pad Thai Noodles with Shrimps
I first ate this in a small street café in Ko Samui, an island off Thailand. It was so supremely good that my husband videoed it in close-up so that I could recreate the whole thing at home. I did, and here it is – every bit as good, I'm glad to say.
Thai Grilled-beef Salad with Grapes
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.
Thai Fish Curry with Mango
You won't believe how utterly 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.
Thai Green Rice
This, thankfully, is a Thai recipe that doesn't require all the speciality ingredients that are sometimes so elusive. The list of ingredients seem rather long, but it is made in moments and has a lovely fragrant flavour.
Thai Prawn Curry with Pineapple
This lovely recipe from The Oriental's Cookery School in Bangkok has been slightly adjusted to accommodate Western ingredients without, I think, losing its authenticity. It's incredibly simple and easy and it really does taste exotic and unusual.
