This particular stir-fry recipe combines the rich taste of peanut butter with a touch of Thai red curry paste, creating a dish that balances heat and sweetness in a way that's incredibly satisfying.

Frozen fish is cheap and easy. Use it in Eat Well for Less' simple Thai ... and fry for 3–4 minutes until softening and just starting to colour. Add the garlic, chillies and ginger and stir ...

Tass, the excellent home cook I learned this recipe from, recommends mixing two types of fish paste ... the Namjai brand of Thai red curry paste. I like to double-fry the fishcakes: the ...

Fresh and fragrant basil leaves are the highlight of this Thai ... fish sauce, soy sauce and garlic. Add the yellow and rec bell peppers with salt according to taste. Saute till chicken and bell ...

Zainab Shah’s beef and shishito stir-fry gets plenty of oomph from a quick soy marinade and a hefty dose of black pepper.