Put juicy king prawns to work in this classic Thai dish, full of vibrant flavours and ready in half an hour.
Perk up your midweek meal with flaky chunks of fish cooked in creamy coconut milk and mild Thai green curry paste, ready in just 10 minutes.
Thai fishcakes make a brilliant snack or starter as you can fry them in advance and keep warm in the oven. The easy cucumber pickle adds an extra Southeast Asian touch.
Shop-bought jars are widely available, but it's always worth creating your own fragrant, spicy curry paste if you can.
This aubergine Thai jungle curry is low-calorie and ready in just 20 minutes, making a great, satisfying option for midweek. We're keen on vegetarian curry at olive, so here are our top recipes.
This recipe takes the textures and flavours of a larb salad (usually made with minced chicken or pork) but gives it a veggie twist with cauliflower and some red chilli thrown in for an extra kick of flavour. You can also swap the fish sauce for soy to make it vegan, if you like.
These corn cakes are quick to whip up and make the best canapés. Using fresh corn makes all the difference. Serve with pickled cucumber. Here are our other canapé ideas.
Massaman curry comes from southern Thailand and is not as fiery as green or red Thai curries. We love the fragrant flavours and the texture that the peanuts add. Check out our best curry ideas, we have plenty.
Watermelon stands in for green papaya in this update of a Thai classic. It’s best to buy a whole watermelon and use the flesh closest to the skin as this tends to be a bit firmer. See more refreshing summer salads here.
This recipe is a great new way to serve mussels. It's a really easy dish to make, is ready in just 30 minutes and is under 300 calories but is still packed with flavour and a great chilli kick.
Sealing the ingredients in a parcel gently steams the salmon and traps in all the flavour to create a light, fragrant Thai-inspired sauce for this high-protein midweek meal.
A tin of jackfruit (which you can pick up at almost any supermarket) is the magic ingredient in this vegan massaman curry, served with salted peanuts.
Match shop-bought vegan curry paste with plenty of fresh ginger, mangetout, red pepper and Quorn to make a delicious meat-free Thai red curry.
Try our delicious green curry recipe from Victoria Moore that shows you how to make the curry paste from scratch so that the fresh, vibrant flavours really come through. We have an expert guide to creating the perfect Thai green curry here.
Check out our punchy Thai-style recipe with white crabmeat and kohlrabi. This simple salad is easy to make, low in calories and ready in just 15 minutes.
This recipe takes a little more effort but is worth it and is a great new way to use asparagus. Use soy sauce instead of fish sauce for a veggie option.
This light curry noodle soup is packed full of delicious Thai flavours. It's ready in just 20 minutes and comes in under 500 calories. Noodle soup fan? Try our top noodle soup recipes here.
Our light, fragrant, Thai-inspired noodle salad with sea bass is a delicious lighter meal. Sea bass has a superb slight sweet, meatier texture which works really well in this dish.
This low-cal recipe is packed with Thai flavours and uses courgette instead of normal noodles. It's really easy to make, ready in under 30 minutes and well under 300 calories, perfect for midweek.
This savoury Thai-style porridge is flavoured with ginger, chilli oil and spring onions, then topped with punchy pork meatballs.
Spice up your rice with crab, broccoli and prik nam pla – a punchy Thai dipping sauce. Discover more of our best crab recipes here.
This recipe for really easy roast chicken is exactly that – it's why we love it. Spice up you usual roast with fantastic Thai spices that deliver big flavours with minimal effort.
The Asian-inspired flavours of these Thai coconut fish parcels ensure that you can eat inspiring food even when you're short of time or watching your weight. They're ready in under 30 minutes and are less than 300 calories.
Make your own sweet Thai basil smash cocktail, invented by the folk at Rosa's Thai cafe in London. All you need is an egg white, lemon juice, Thai basil, sugar syrup and a lot of booze.