Cuisine: Thailand

Veggie Thai Green Curry

Super simple, packed full of amazing flavours! If you cant handle the heat then cut back on the chilli a bit!

By Mummy to a hungry toddler

Tiger Prawns, Squash, Sweet Potato & Mango Red Thai Curry….And A Chicken Version For Us Carnivores

Incredible flavours, aromas & texture. This dish packs a punch, beautiful, tail on, tiger prawns, butternut squash, sweet potato and mango, just amazing together and so simple to create... so give it a go. We have included a chicken version for the hungry meat eaters amongst us, or as the recipes suggests, why not try both together in one epic dish.......With a little steamed rice :-)

By Simon

Thai Red Curry Paste……

Red Thai curry paste, fragrant, pungent, aromatic with a gentle heat that creeps up from within. Your ingredients will simply flourish bathing in this sheer delight. It's incredibly easy to make and will transform your curry into a thing of beauty. It works beautifully with meats, fish, seafood or vegetables. This recipe will make an abundance of paste that's readily available for that quick fix blast of Thailand. For a neat little trick spoon the paste in ice cube moulds, freeze and it will last up to 3 months.

By Simon

Food On Rocket Fuel…. Green Papaya & Aromatic Tiger Prawn Salad…..

This dish will blow all your senses sky high, it's like food on rocket fuel. It's got the lot, vibrancy, sweetness, sourness, spice, it's zesty, sharp, aromatic, fragrant, fun and it's heart openly orgasmic..... Prepare for senses lift off, simple and totally epic!

By Simon

Crispy Noodle & Crab Salad….Thai Style

It's like a volcanic eruption, the second the noodles hit the oil... POW!!! As I shared before it is best to prepare everything in advance, bringing it all together and wowing your guests with this epic dish. A beautiful crabmeat salad full of exotic flavour, heat, textures; vibrant and alive. Enjoy your recipe Kay :-)

By Simon

Thai Massaman Beef Curry……Epic

Massaman curry. Today we used beef, slowly cooked to really intensify the Thai flavours. Slightly sweet and fragrant, packed with flavour and a gentle heat. This dish is also divine using fresh chicken, tiger prawns and a real favourite, duck breasts. So give it a go, the key is in the preparation, and watch as you stun your guests with your own version of the famous Thai Massaman curry :-) Enjoy your dish Sue ;-)

By Simon

Pad Thai served in a Wafer Thin Omelette…..Street style

A classic Thai dish, served all over the country from restaurants to pop up street food huts, in the bustling city centres and roadside stalls. It's the fast food favourite and totally delicious. In Bangkok they serve the Pad Thai wrapped up inside a wafer thin omelette," a on the move street food snack " today with are adding King prawns and crayfish to our dish. A truly stunning, vibrant and tasty treat.

By Simon

Tiger Prawn Flourishing in Thai Red Curry….and a load spare for the freezer!

Red Thai curry paste, fragrant, pungent, aromatic with a gentle heat that creeps up from within. Your ingredients will simply flourish bathing in this sheer delight. It's incredibly easy to make and will transform your curry into a thing of beauty. It works beautifully with meats, fish, seafood or vegetables. This recipe will make an abundance of paste that's readily available for that quick fix blast of Thailand. For a neat little trick spoon the paste in ice cube moulds, freeze and it will last up to 3 months.

By Simon

Panang Beef Curry….

This curry is so versatile, you could use seafood, chicken, pork whatever is taking your fancy, today we are using beautiful british beef. If you want a fix of Thailand then this is the one, making your own curry paste is fun, simple and a jolly good work out too, chopping and pounding the amazing ingredients into your own paste. As with most Thai dishes, a little forward planning and preparation go a long way. Oh yer and wash it all down with a nice little ice cold Thai beer !!!!! Enjoy

By Simon