Spicy green mango salad with smoked fish
Excite the tastebuds with an Asian salad boasting big flavours like smoked mackerel and mango with a lovely crunchy texture that comes from the peanuts
Excite the tastebuds with an Asian salad boasting big flavours like smoked mackerel and mango with a lovely crunchy texture that comes from the peanuts
Make this spicy Thai salad as hot as you like with extra chillies — it's so named because the heat should induce tears! The fillet steak can also be cooked as you like it
Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour
Looking for an easy midweek meal that's low in fat and calories? Save time in the kitchen with this Thai prawn noodle salad which takes 5 minutes to cook
Contains pork – recipe is for non-Muslims only
Whip up this noodle pot in just 15 minutes for a great low-calorie lunch. Vary it with a teaspoon of curry powder or half a teaspoon of Thai red curry paste
This fresh seafood dish was created by Tuomas Heikkinen, Executive Chef at the Fairmont Dubai. Perfect for a meal in at the weekend.
Barney Desmazery takes these simple crab cakes, seasoned with Thai spices and served with sweet chilli sauce, from the Soho club and into your dinner-party repertoire – best of all, they won't take long in the kitchen
Turnip noodles make a delicious carb alternative for this simple Thai fish curry. Add in chunks of salmon fillet and sugar snap peas for an easy, filling supper
Steaming the salmon in a parcel, in its own marinade, with the spiralized veg, ensures the fish is juicy and full of flavour. Serve with Jasmine or basmati rice
An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming family meal
This red pepper and prawn rice bowl from Joe Wicks is a carbohydrate-refuel meal, perfect after an intensive workout. Serve with seasonal greens
A fresh and fruity, low calorie salad with Thai-inspired flavours. Blanching the chillies keeps all the flavour but removes some of the stinging heat