Chicken with Seafood Balls are the perfect finger food to serve with beer or wine at your next party. Guests choose which sauce to use for accent to their taste with either a colourful and spicy Green Chile Sauce or a mild Plum Sauce.

In the south of Thailand chiles are used liberally and this Papaya Salad is no exception. I suggest you begin with a couple of chiles and add until you like the hotness of the salad. Remember to balance the hot-sweet-sour-salty taste!

Kaeng Ped Subparod is a unique curry of south Thailand. It's citrusy notes are a perfect compliment to both vegetables and fruit as well as seafood, chicken or pork.

This Shrimp with Pineapple Curry has a rich creamy texture, and the red coloration gives a dramatic and lovely contrast to the yellow pineapple and pink shrimp.

Exciting Thai curry flavours encompass the healthy chicken leaves contrasted with the lovely crunch of fresh green beans.

This exotic vegetarian Jungle Curry is the perfect entree for lighter meals. Serve with steamed Jasmine rice or sticky rice which is traditional in Northern Thailand. Sticky rice is a more filling choice.

Wonderful rich yellow curry made with kabocha and chicken is heavenly! Easy to make using this popular squash often referred o as Japanese Pumpkin.

Talay Curry is a mixed seafood curry that is full of flavour and yet is ready in just a few minutes. Served with steamed jasmine rice as an entree or side dish for a complete Thai meal.

This amazing seafood curry, "Talay" is always a popular dish using your choice of fresh shellfish and or fish.

This flavourful easy to make elegant appetizer is the perfect starter course for a Thai meal. It also is a tempting dish for a party as it can be marinated overnight and then quickly grilled, finished and severed for a sizzling fresh off the grill pass around platter.