A spicy chicken and lemongrass stir fry from Cambodia. The recipe is from Y Sok, a Cambodian refugee who came to the UK aged 37 after first migrating to the USA with her family. She runs Kambuja restaurant in the Marple area of Greater Manchester.
A simple and aromatic fish curry from Diana Henry. Use whatever fish is in season and sustainably sourced- cod, haddock, pollard, coley, gurnard and monkfish are all suitable.
A mouthwatering Vietnamese curry from Thomasina Miers.If you want to make it vegetarian you could replace the chicken with more pumpkin or halved brussels sprouts.
A Thai recipe from Madhur Jaffrey’s ” Ultimate Curry Bible”. In Thailand they would use long beans but as these may be hard to find french beans or other similar green beans are used here.
