A selection of ground and whole spices and a hint of coconut flavour the mixed vegetables in this contemporary curry, which is cooked in stages so that all the individual tastes remain distinct and delicious. Serve stir-fried vegetable curry with boiled rice.
This fresh-tasting crunchy nut coleslaw is made with white cabbage, carrot and radishes, flecked with green onions, sultanas and peanuts.
Strips of chicken in a crisp coating of sesame seeds, breadcrumbs and cornflakes are served on a crunchy vegetable salad dressed with a fresh herb vinaigrette. A little chili powder in the coating gives this warm sesame chicken salad a bit of a kick.
For these delectable chili-flavoured Thai omelettes, the eggs are whisked with cornstarch to give them a slightly firmer texture, suitable for folding around a colourful filling of stir-fried rice noodles and vegetables.