A to Z

With its fragrant blend of fresh herbs and spices, tangy citrus and tamarind, creamy sweet coconut and salty soya and fish sauces, Thai food seems designed to make the taste-buds zing.

Mike Robinson conjures up some fabulous flavours of the Far East in this tasty Thai-style curry sauce to serve with chicken or tofu

Create authentically fragrant Thai curries with Birgit Erath's rich curry paste, flavoured with lemon grass, Thai basil and galangal

Golden fried garlic and sweet soy sauce make a delicious accompaniment to these delicate steamed chicken dumplings from Mini C

Ian Pengelley's fabulous easy to make fish cakes bring all those lip-smacking, full-on flavours of Thailand to your table

Jean-Christophe Novelli adds a little French flair to a punchy tasting starter of Thai fish cakes flavoured with chillies, lemongrass and coconut

Tempting tropical fruits in a fresh coconut sauce make a speedy but special dessert from Ed Baines - an edible Orient Express!

Try making your own curry paste for this fresh, verdant curry by Ching-He Huang - the results are well worth the extra effort

Tana Ramsay opts to use tender chicken thighs and baby pea aubergines in this immensely satisfying recipe

It's so simple to prepare your own curry paste - make Frank Bordoni's Green Thai Curry and you'll wonder why you didn't try it before!