Ingredients (Serves 4) 3 cups cooked jasmine rice (preferably day-old, cold) 1 cup fresh pineapple, diced (or canned, drained) 1/2 cup roasted cashews 1 small red bell pepper, diced 1 small onion ...

About this recipe Thai green curry is referred to as kaeng khiao wan, which translates to sweet green curry — but don't be misled, this is not a dessert sauce. The name refers only to its color ...

Drain on paper towels. Spoon shrimp and sauce over individual portions of rice, top with grilled eggplant and a small handful of sliced peppers, and sprinkle fried basil over top. Serves 4.

The Thai version of lap cheong (wind-dried sausage) is larger (in diameter) and a little sweeter and softer than the Chinese one. For the dried shrimp, buy the tiniest ones you can find ...

6 skinless and boneless chicken breasts 3 tbsp Thai red curry paste 3 tbsp sunflower oil 2 onions, sliced 4cm/1½in knob of fresh root ginger, peeled and finely grated 1 tbsp plain flour 2 x 400g ...