Heat the oil over a medium heat, add the curry paste and fry gently for 2 minutes before adding the coconut milk and stiring thoroughly. Let the sauce simmer away and reduce for 10 minutes, then add the chicken and simmer for a further 10-15 minutes until the meat is cooked through, with no pink showing, and the sauce has thickened. Squeeze a little lime juice in to taste and serve with a generous sprinkling of coriander leaves.

Peel the papaya, cut in half and scoop out all the seeds. Slice, cut into equal-sized, large matchsticks and place in a large bowl. Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Next slice it into long, fine lengths and then cut these across to make into matchsticks. Add to the bowl along with the lightly blanched bean shoots. Finely chop the ginger, crush, peel and finely chop the garlic, chop the coriander, finely dice the chilli and squeeze the lime. Add all to the bowl with the seasoning and carefully toss to evenly mix. Heat the oil in a frying pan and when smoking hot add the steaks and cook for 1 minute on each side for rare or 2 minutes each side for medium. Remove from pan and leave to rest for 1 minute. Divide the salad mixture between four plates. Using a very sharp knife, thinly slice the steak and arrange over the salad. Cut the remaining lime into wedges and place a piece on each plate.

Try this flavour-packed Thai noodle salad with tofu, it's simple to make and perfect for a dinner for two. To make the dressing, combine the lime juice, sugar, fish sauce, sesame oil and soy sauce. Set aside until needed. Cook the noodles following the packet instructions. Drain and refresh under cold water. Meanwhile, heat half the groundnut oil in a nonstick frying pan or wok. Dust the tofu cubes in the cornfour and fry over a high heat, until golden. Remove the tofu and set aside. Fry the ginger, lemongrass, chilli and coriander stalks in the remaining oil, until fragrant. Remove from the heat. Toss the tofu and noodles with the lemongrass mixture and divide between 2 bowls along with the carrot, cucumber, radish and dressing. Scatter over the coriander leaves before serving.

This refreshing salad dresses up cucumber with sharp citrus, salty soy sauce and fiery chilli, and makes for a delicious light lunch or main meal accompaniment. In a separate bowl, combine the lime juice, soy sauce, sugar, oil and chilli. Whisk until the sugar has dissolved, then add the coriander. Using a vegetable peeler, slice the cucumber lengthways into ribbons. Toss the cucumber and radishes with the dressing, until coated. Serve with Asian dishes, such as Thai fishcakes, chicken skewers, or as part of a barbecue spread.

If using dry noodles, put the rice noodles in a bowl and pour over boiling water to cover. Soak for 4-5 minutes, or until the noodles are soft. Drain and set aside. Drain the crab meat, shred and put aside. Heat the vegetable oil in a wok and add the ginger, chilli and garlic paste and stir for a minute before adding the crabmeat and stirring for another 2 minutes before adding the noodles and tossing. Add the mirin, soy sauce and sesame oil, cook for a further minute, then remove from the heat and serve topped with roasted peanuts and coriander leaves.

Preheat the oven to 200c, 180c fan, gas mark 6. Heat 1tbsp oil in an oven proof casserole pan, and cook 1 sliced onion for about 5 minutes. Slice 1 x 432g pack chicken breasts fillets and stir into the pan with 2tbsp red curry paste and cook for 2 minutes. Then add 250g Everyday Value Long Grain rice and 100g chopped green beans. Stir together 1 x 400g can coconut milk and 250ml water, pour into the pan, bring to the boil then put on the lid and transfer to the oven. Cook for 20 minutes or until the rice is done . Cut into a thick chunk of chikcen and check that it is cooked through, with no pink showing. Scatter over a little coriander before serving.

Place the mince, breadcrumbs, lime zest, curry paste, ginger and corinader together in a bowl with plenty of salt and ground black pepper. Mix together then divide into 24 and shape into 24 neat balls. Heat the oil in a large frying pan or wok, add the meatballs and saute for about 8 mins until golden brown all over and cooked through. Add the coconut, fish sauce, sugar, lime juice and chilli to the pan and bring to the boil. Simmer for 5 mins. Add the spring onions and beans and simmer for a further 4 mins until the beans are tender. Serve the meatballs hot with rice, decorate with a wedge of lime and more chopped coriander if liked.

Prepare the sauce ahead of time by combining all the ingredients for it in a small saucepan and adding 50ml of water. Bring to a simmer over a low heat, stirring to help dissolve the sugar. Remove from the heat once thickened to the consistency of tomato ketchup. Reserve to one side. Combine half of the groundnut oil, red chilli, ginger and garlic in a small bowl, stirring until smooth. Make a few diagonal slashes in the skin and flesh of both sides of the sea bream. Rub the paste into the slashes. Heat the remaining groundnut oil in a large fish pan over a moderate heat. Fry the sea bream, turning occasionally, for 14-18 minutes, until the flesh is cooked and the skin is crispy all over. Reheat the sauce towards the end of cooking time. Arrange the fish on a serving platter and spoon the sauce to one side of it. Garnish with a few basil leaves before serving.

Combine the lime juice, soy sauce, fish sauce and soft light brown sugar in a small mixing bowl, whisking until the sugar has dissolved. Add the sliced pork to the marinade, cover and chill for 30 minutes. When ready to cook, heat the groundnut oil in a large work over a high heat until hot. Drain the pork from the marinade then stir-fry in the oil for 3-4 minutes. Add the sugar peas/mangetout, chilli, onion, spring onion and cashews and stir-fry for a further 2 minutes. Season to taste with pepper then spoon into serving bowls. Serve immediately.

Turn the slow cooker on to high or low. Heat a large frying pan or wok and add the peanuts. Toss around until they are lightly toasted. Remove from the pan and cool before roughly chopping. Add the oil to the hot frying pan then add the curry paste, duck and shallots. Stir fry for a few minutes until the duck is browned all over. Add the coconut milk and bring to the boil. Stir in the fish sauce and sugar. Pour into the slow cooker dish and mix in the red pepper, potatoes and 2/3 of the peanuts. Cover with a lid and cook for 4 hours on high or 8 hours on low. Once cooked, serve with Thai jasmine rice and scatter over the reserved peanuts and sliced spring onions.

Mix the chicken with the Thai green curry paste. Heat 1tbsp of the cold pressed rapeseed oil in a large frying pan and fry the chicken for 5 minutes until golden and cooked throughout and the juices run clear. Meanwhile, cook the egg noodles according to pack instructions then drain and run under cold water to cool. Stir the beansprouts into the noodles. Mix the lime zest and juice with the remaining rapeseed oil and shake the mixture over the noodles. Finally season to taste. Serve the noodles topped with the chicken. Garnish with coriander and lime wedges. *Recipe supplied by the Rapeseed Oil campaign, which aims to raise awareness of the many nutritional and culinary benefits of rapeseed oil.

A fragrant Thai curry that's perfect for a dinner party or a night in for two. This dish is easy to make and the slow-cooking gives a rich, deep flavour that's sure to impress. To make the Massaman paste, dry fry the coriander seeds, cumin seeds and peppercorns in a pan until fragrant. Remove, and crush using a pestle and mortar. Add the shallot, star anise, garlic, chilli, ginger or galangal, and work into a paste. Add 1 tsp of the fish sauce, 2 tsp of the palm sugar and the remaining paste ingredients and continue until you have a thick paste. Set aside. In a large frying pan, fry the duck on low to melt down all the fat under the skin (around 10 minutes). Drain off any fat, turn up the heat and brown the duck all over. Place the duck, potatoes, kaffir lime leaves, cinnamon and cardamom in a slow cooker. Add a little oil to a hot frying pan and add the paste, move around quickly to stop it burning. When the flavours are fragrant, add the coconut milk. Mix well, making sure not to boil. Pour the liquid over the duck with the remaining fish sauce and palm sugar and cook on low for 6-7 hours, until the duck is falling off the bone. Serve the duck, sauce and potatoes with jasmine rice.

Remove the skin from the chicken thighs and cut out the bone. Cut the meat into chunks and thread on to skewers. If using bamboo skewers soak them in cold water for 10 minutes first as this helps to prevent burning. Mix all the marinade ingredients together and pour over the chicken. Leave to marinate for 30 minutes or longer if possible. Preheat the grill and cook the chicken for 10 minutes, turning occasionally and basting with the marinade until the chicken is firm and tender and cooked through with no pink showing.

Heat the oil in a wok, add the onion and cook for 5-7 minutes until softened. Add the ginger, garlic, lemongrass and 4 tbsp redcurry paste. Stir and cook for 2 more minutes. Pour in the coconut milk, bring to the boil and simmer for 5 minutes. Add the salmon, broccoli florets. Cook for 5 minutes, stirring through lime juice and and basil. Serve with steamed rice.

Place the curry paste ingredients into a food processor and blitz until a paste is formed - scraping the ingredients down the side of the processor bowl as necessary. To make the curry, heat the Lurpak Clarified Butter in a large saucepan. Add the curry paste and cook for 3 minutes. Place the beef braising steak in the pan and cook for a further 6 minutes. Pour in the coconut milk, add 200ml of water and add the fish sauce. Bring to the boil then reduce to a simmer. Cover and simmer for 1 hour 15 minutes, stirring occasionally. Add the sweet potato, return to a gentle boil and cook uncovered for 15 minutes. Spoon into warm bowls and garnish with chopped coriander leaves.