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A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled. Cucumber, shallot and chilli are sliced thin and combined in a small bowl. The cooled syrup is poured over. Rested for 10-15 minutes for the vegetables to wilt slightly into the dressing. Served in small individual ramekins as a dip, OR in a larger bowl as a side, with peanuts sprinkled on top.
Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli. A dry-roast of poppy seeds, sesame seeds, coconut, fennel, coriander and dried red chillies is ground with a splash of water into a coarse paste. The base is built with shallots, curry leaves and tomato; the chicken is browned in stages; and the masala paste is folded in for the long, gentle simmer. Tamarind and a curry-leaf temper finish.
A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves. It works beautifully as a banquet dish and can be extra hot with extra bird’s eye chillies and chilli powder. The subtle sweet-tang tuning makes it a favorite with rice and mild dhal.
Spicy, thin jungle curry from Chiang Mai, traditionally made with jungle ingredients and game meat. No coconut milk; features a clear, flavorful broth with chicken and vegetables. Serve with sticky rice.
I’m a big fan of Thai chicken satay with peanut sauce. Although it isn’t necessary, it is best to marinate the chicken for at least a day. You could get away with 30 minutes but a longer marinating time will get you much tastier results. As the chicken soaks up that incredible marinade, it not only tenderizes it but makes it much juicier when cooked. This recipe could be used with thinly sliced pork or beef, both are also popular at Thai restaurants and takeaways. Pork is the meat of choice in Thailand but chicken is the most popular in the UK. I also like to serve this dish with cucumber and chilli relish.
Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste. The chutney is finished with a tempering of mustard seeds, dried red chilli, curry leaves and asafoetida in hot oil, poured over the white chutney for a striking visual and aromatic contrast.
Plain steamed rice (often last night's leftovers) is the base. A hot temper of mustard seeds, urad dal, chana dal, cashews, dried red chilli and curry leaves is bloomed in coconut oil, then fresh grated coconut is folded in and warmed through. The rice is tossed through everything off the heat, so the grains stay separate and pick up flavour rather than soften.
Spicy Thai salad with glass noodles, prawns, and pork. Nostalgic dish from Thai barbecues; serve hot or at room temperature.
Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh herbs, and a bright tamarind-lime dressing. This dish has delicate undertones of lime and garlic which carry through the tamarind flavours perfectly. The combination of tender beef, crunchy vegetables, aromatic herbs, and crispy rice papers creates a textural and flavourful celebration of Vietnamese cuisine. Quick to make but requires advance preparation, ensure the salad, dressing, and toppings are made and ready to use before cooking the beef.
Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath. A bright nước chấm style dressing brings everything together and toasted peanuts and fried shallots finish the top. The trick is balance: the salad should be crunchy, not waterlogged, and the dressing should taste sharp on its own before it hits the salad.
Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente. Everything cools to room temperature, then rice paper rounds are dipped briefly in warm water and rolled around lettuce, herbs and the protein with the pink of the prawns showing through the wrapper. The peanut-hoisin sauce is the make-or-break: it should be thick, sweet and lightly garlicky.
Vermicelli noodles cook briefly and get tossed with sesame oil to stop sticking. Tofu pan-fries until golden. Rice paper rounds soak in warm water until pliable; everything stacks on each round and rolls tightly. The peanut sauce blends in seconds.
Famous Thai salad (som tum) with sour, sweet, savory, and spicy flavors. Pounded dressing coats crispy papaya and vegetables. Make ahead; won't wilt.
Tender chicken meatballs simmered in a fragrant coconut and curry sauce, this Indonesian classic combines aromatic spices with creamy coconut milk for a comforting, flavourful dish. The meatballs stay moist and are infused with lemongrass and lime leaves for authentic flavour.
An aromatic curry-house classic that blends tandoori chicken with a sweet-spicy sauce of nuts, spices, banana and mango chutney. This dish is cooked quickly once the base sauce is ready, making it ideal for a flavorful weeknight meal or part of a banquet. Raisins add a pleasant sweetness and balance to the heat.
A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves. Coconut milk is poured in and the curry brought to a simmer, then tamarind water and a tomato are added. The fish goes in last and poaches in the gravy for just long enough to set; over-stirring breaks the pieces.
A British-Indian take on the classic Kashmiri lamb rogan josh, featuring a deep red sauce from paprika and tomato rather than traditional Kashmiri chillies and rattanjot. This version uses pre-cooked lamb for quick assembly, with rich, caramelized flavors from tempered spices and creamy cashew-yoghurt finish.
A temper of mustard seeds, chana dal, urad dal, peanuts, dried red chilli and curry leaves is bloomed in sesame oil. Turmeric is stirred in for colour. Cooked, cooled rice is tossed through off the heat, then lemon juice is added at the end so the heat doesn't dull the acidity. Bright lunchbox classic; the dish should taste fresh and tart, not muddled.
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly pounded laksa paste of dried chilli, galangal, lemongrass and candlenuts. The two are joined with coconut cream to create a glossy, fragrant broth that bathes rice vermicelli, tofu puffs and prawns. Finished at the table with sambal, lime, fresh coriander and bean sprouts.
Indonesian-style pork satay featuring tender, spiced meat on bamboo skewers with a creamy, complex peanut sauce enriched with coconut milk. The pork is infused with a paste of lemongrass, ground spices, and aromatics, making each bite deeply flavorful. This dish showcases traditional Southeast Asian techniques and is perfect for entertaining.