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INTRODUCTION; SOUPS, STARTERS & SALADS; Including: Gold bags, Rice flake salad, Thai fishcakes, Minced prawn & tofu soup, Hot & sour soup, Chicken & galangal soup and Green papaya salad, MEAT & POULTRY DISHES; Including: Red curry with roasted duck, Chicken with mixed vegetables & oyster sauce, Chicken & cashew nuts, Pork spare ribs with ginger and Massaman beef curry, SEAFOOD DISHES; Including: Cracked crabs with chillies, Red snapper with three-flavour sauce, Stir-fried scallops with oyster sauce, Clams with garlic & coriander and Steamed fish with chilli & lime, ONE-POT MEALS; Including: Thai fried noodles with mixed seafood, Rice soup with minced pork, Fried rice with prawns & crab, Rice noodles with spicy beef and Thai jungle curry, VEGGIE DISHES; Including: Stir-fried vegetables with bean curd, Quick vegetable curry, Sweet & sour mixed vegetables, Noodles with mixed peppers, Green curry with bamboo shoots and Stuffed omelette, DESSERTS; Including: Black sticky rice with egg custard, Deep fried bananas, Watermelon sorbet, Sticky rice with mango and Fresh fruit platter,
Common Thai ingredients such as turmeric and coriander have powerful antioxidants that help protect the body from damage by toxins Part of the Hamlyn All Colour Cookbook series Great value for money in a handy format
Oi Cheepchaiissara was born in Thailand and took her degree in Bangkok at the Poh-Chang College of Arts. Now living in England, she runs her food manufacturing business, teaches Thai cooking and is the author of Hamlyn's Fresh Thai.