Recipes: Thailand

Stir fries are a common feature of Thai cooking and are quick and easy to prepare making them ideal for when you’re pushed for time. We have a separate recipe for the curry paste needed to make this fantastic dish so be sure to review it before you go out to buy your ingredients. Add as much or as little of our Thai Long chillies depending on how hot you want your curry to be.

Thai cuisine is rich in seafood and particularly so on Phuket from where this recipe originates. Tiger prawns combined with our Thai Long chillies and the fresh flavours of lemongrass, lime and mint combine to make this light starter dish a fantastic beginning to a wonderful evening.

This dish is great for parties and gatherings, especially in summer if you fancy adding some Asian flare to your barbeque party. Pork is a very popular meat in Thailand and here we have a nice and straight forward yet delicious dish using our Thai Long chillies that you can prepare quickly and enjoy with a nice cold beer.

Thai cuisine draws influence from the Chinese and the use of duck is probably one of the best examples. When done properly the spring rolls should provide a nice crisp crunch followed by soft, tender duck breast.

Similar to the sambals of Malaysia and Indonesia Thai curry pastes are an important part of Thai cuisine and are used throughout the country, though each region has its own variation. Using Thai Long chillies our red curry paste recipe is from the Island of Phuket, southeast Thailand.

Everyone should know how to cook a good staple Thai stir fry. Our recipe here is the work of Executive Chef Tummanoon from Phuket who has kindly shared one of the most popular dishes from his restaurant with us. The Thai Long chillies provide just the right kick!

Tom Yam is a famous hot and sour soup of Thailand. The lemon grass, galangal and kaffir lime leaves give its tangy, sharp flavour and our Thai Long chillies provide the necessary kick. Our recipe is a seafood variation of this typically central Thai dish.

This dish gives an artistic twist to a form of food synonymous with asian cusine – the dumpling. Delicious Thai fragrances and flavours of lemongrass, coconut milk and lime leaves flow throughout, and the 3 different types of fish give it an exceptionally tasty edge. The lemongrass sticks can be used as impromptu handles making these ideal for parties and small gatherings.