A favorite offering in Thai restaurants, usually as an appetizer, is tod mun, little fried fish cakes scented with kaffir lime leaf. These spicy fish cakes are good any time of year and make a fine ...

1. Place the salmon, egg, spring onions, Thai paste, lemongrass paste, lime zest and juice, fish sauce and seasoning in a food processor and pulse in single bursts until the mix starts to come ...

Mix all in food processor but do not puree. Transfer to a mixing bowl. Take a dessertspoon of mixture and form a ball. Flatten in the palm of your hand Heat 2 tablespoons of oil in fraying pan. When ...

Get wellness tips, workout trends, healthy eating, and more delivered right to your inbox with our Be Well newsletter. Have you ever heard someone say, “I don’t like fish—just salmon”? As a former ...

2 tablespoons fresh Thai or Holy basil leaves, finely chopped (or substitute regular basil) 2 kaffir lime leaves, fresh or soak dried for 10 minutes in hot water, finely chopped 2 tablespoons coconut ...

Transform your senses with a feast of bold and vibrant Thai creations that pack an irresistible punch. Each dish is a symphony of rich flavors and diverse textures, transporting you to Thailand with ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. An easy and delicious way to get a dose of heart-healthy omega-3, these Thai-inspired salmon patties ...

Kim Kaewkraikhot moved to the UK in 1999 to be with her partner Martin Stead after a tough upbringing in Thailand. Their vision was to open a Thai restaurant in the UK. They began in 2004 with the ...

Transfer to the food processor and blitz till smooth. Add curry paste and egg white, salt, sugar and fish sauce and pulse to combine. Transfer to a large bowl and add shredded kaffir leaves and ...