Khanom Jin Namya Curry is a popular lunch for many busy Thais, and it is also a traditional meal for Thai New Year’s/Songkran. This easy to make fish curry is served over somen noodles.

The marriage of flavours-curry and fish make the perfect lunch entre.

Choo-Chee is one of my favourite curries. The delectable flavours are the perfect back note for fish. I often use wild caught salmon or a firm white fish such as catfish, cod, or halibot works great. Take advantage of the fresh catch of the day at your fish monger and make an exciting meal.

This fragrant soup has a salty and peppery flavour. You can make it with a firm white fish or shellfish for a great starter or a light meal.

The sweetness of coconut milk tames the heat of this quick curry, but it remains a dish for fans of fiery food. You can of course reduce the heat by using fewer chiles.

The perfect fiery Thai curry to please family and friends alike.

The sweetness of coconut milk tames the heat of this quick curry, but it remains a dish for fans of fiery food. You can of course reduce the heat by using fewer chiles.

My favourite Thai Cookbook is Rains Fishes- A Lovely Cookbook Gift

Kabocha is a very popular vegetable in Thailand and is used in soups, curries, and even desserts. This makes for a light luncheon entree or a flavourful first course.

Refreshing rum drink is perfect for those hot summer evenings. This aptly named drink "Evil Princess" is a wonderful pineapple rum drink. Mix up a pitcher to please a crowd!