Stir fry for a couple of minutes then add the garlic and shallots, toss for another couple of minutes and then add the meat, cooking for a few minutes until coloured on all sides. 2) Give the ...

Many Thai dishes are perfect for warmer weather because their vivid flavours refresh the palate. Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the ...

This quick duck stir fry is based on 5 ingredients and takes just 6 minutes to cook. Duck goes brilliantly with the subtle aniseed flavour of fennel and the sweetness of fruit. Serve with rice or ...

A Thai classic, this dish is traditionally made with Thai holy basil, known as ‘bai gaprow,’ which has a distinctive ‘spicy’ citrus aroma. But Thai basil, or even Italian basil ...