For the filling, cut all the chicken into 15mm/5/8in chunks. Heat the oil in a sauté pan or a wide saucepan over a medium-low heat. Add the shallots, garlic, chilli and ginger and fry gently for ...

Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste ... proof container or bag, this dish freezes well without the sugar ...

is a popular Thai dish that's very easy to cook. It makes for a fantastic lunch, especially when topped with a fried egg and served over rice. This tastes best when made with minced chicken leg ...

1. Heat the oil and add the onions, Saute till they soft. 2. 2. Add the curry paste and stir fry to mix well. 3. 3. Add chicken pieces, saute over high heat till opaque. 4. 4. Add water and cook till ...

Thai Green Chicken Curry: Cooked in coconut milk and spices, the real essence of the chicken is brought out by the green curry paste.

The sauce makes enough for two meals. You can keep in the fridge for up to two days or freeze for later. Serve with jasmine rice and a bowl of tender, young steamed green beans.

Making pad Thai at home is actually a lot easier than you would have imagined. Just make sure to have this ingredient on hand ...