Thai chicken with coconut and basil
Rice noodles are tossed with slices of red pepper, lettuce, spring onions, fresh basil, coriander, ginger and a soy sauce-based dressing in this fresh Thai-inspired salad.
Thai red chicken curry
This is such a tasty curry, no oil is used and everything is cooked in a casserole dish for minimum fuss. Please note! I am a self confessed chilli head, I usually put more chillies in this, but I think three may be on the medium/hot side for most palates so use your own judgement to decide what would suit you and those you are cooking for! I think it is best to use frozen salmon fillets, fresh seems like a bit of a waste, but feel free to tweak away at this recipe. I really hope you like it as much as I do!
This has the best combination of sweet-salty-bitter-sour which is the basis for all great Thai cooking. The ingredients are all easily sourced in any British supermarket. Serves four as a starter.
This Thai favourite features lots of garlic, thinly sliced chillies and minced chicken breast. The dish is finished off with soy sauce and fresh basil leaves. Serve with rice.