This is an easy, foolproof Thai ... the curry and discard. Add the lime zest and juice, water chestnuts and sugar-snap peas. Bring to the boil, then remove from the heat and serve with rice.

Use whichever white fish fillets you can get your hands on for this stunning Thai curry made with either yellow or red curry ... serve immediately with cooked rice.

Mary Berry’s version of the classic Thai red curry recipe ... Bring the curry to the boil once more, then remove from the heat. Serve with rice.

Add the yellow curry paste and stir fry for ... Serve with a bowl of brown rice or rice noodles. And top curry with any or all of the following: fresh coriander, chillies, coconut flakes, toasted ...