Vegetarian Thai yellow curry
Spice things up in the kitchen tonight with this delicious vegetarian Thai yellow curry from The Australian Women’s Weekly’s Almost Vegetarian cookbook, available where all good books are sold.
Prawn pad thai
Recipe can be prepared 4 hours ahead up to the end of step 4. Note
Satay chicken skewers
Make your own version of the popular Asian-style satay chicken starter dish to impress your family and friends.
Thai beef omelettes
Take your taste buds to Thailand with this filling and nutritious beef omelette, full of delicious authentic flavour and texture!
Thai prawns with soba noodles and asparagus
Soba noodles are a low-GI japanese-style noodle made from a mixture of buckwheat and wheat, making them high in dietary fibre and protein. The sodium content is high, however, this is reduced significantly after cooking. Asparagus spears vary in thickness; if the ends are really thick, peel them from the bottom up to within 5cm […]
Pork with rice noodles
If you’re looking for something quick and easy for a mid-week family meal, look no further than our pork with rice noodles. Adjust the chilli for heat, and it can be on the table in under half an hour.
Thai-style sticky pork and broccolini
Invoke the spicy and juicy senses of Thai cuisine with this quick to prepare sticky pork salad. Perfectly suited as a summer dish.
Thai coconut-poached chicken & herb salad
An exquisite main dish for special occasions; Thai coconut-poached chicken & herb salad.
Thai fish burgers with pickled vegetables
These delicious Thai fish burgers with pickled vegetables are loaded with fresh flavours and textures, you simply can’t resist.
Slow-cooker red pork curry
A fragrant red curry with slow-cooked pork that will melt in your mouth.
Thai-style fish cakes with cucumber chilli pickle
This tasty fish cakes are made in the Thai-style, which involves processing whatever meat your using almost to a paste, this gives the cakes their unique texture. Serve these with cucumber chilli pickle and sweet chilli sauce for dipping.
Thai eggplant curry
This fresh and fragrant vegetarian green curry features three types of eggplant to soak up the traditional Thai flavours.
Thai red chicken curry
Sweet and fragrant Thai red chicken curry from Australian Women’s Weekly.
Tom yum soup
This is our vegetarian take on Thailand’s popular hot and spicy prawn soup.
Thai fish cake skewers
soak eight bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note
Sticky rice with green mango and apple salad
Thai sticky rice (also known as glutinous’ or sweet’ rice) is a short, fat and chalky white rice that becomes soft and sticky once cooked.
Slow-cooker massaman beef curry
This Thai massaman curry is slow-cooked, meltingly-tender, and perfectly rich, topped with crunchy peanuts.
Fragrant coconut rice with serundeng
The subtle flavour of this rich, savoury rice from the south of Thailand makes a good accompaniment to more highly spiced dishes. Serundeng is usually sprinkled over a hot dish just as it’s served, much like a gremolata, to awaken the tastebuds.
Thai eggplant pickle
Thai cuisine is full of exciting and fragrant flavours, which have been used to give this pickle a little zing.
Thai green prawn curry
Plump, juicy prawns are delicious spiced with fresh green curry paste.
Beef panang curry
A classic Asian dish, this spicy panang curry sauce works beautifully with tender beef to create this flavour packed meal.
Green chicken curry
A quick green chicken curry that can warm you up on the coldest winter evening.
Thai green curry with chicken balls
Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can’t find them, roll chicken patties into balls.
Tom ka gai
Tom ka gai, a spicy and sour hot soup with coconut milk in Thai cuisine and Lao cuisine, from Australian Women’s Weekly.
