Vietnamese

FROM PANDAN CUSTARD TO PALM SUGAR, THE RECIPES OF CHARIYA KHATTIYOT NOD TO THE VIBRANT TASTES OF NORTHERN THAILAND

TASTY THAI By Arnold Myint and Kat Thompson Serves 6 | Prep 20 mins | Cook 30 mins 30g shredded coconut4 litres neutral oil, such as sunflower, for frying2 tbsp vegan red curry paste2 tbsp chopped pre

By National Rice Week 2025 (riceassociation.org.uk) Serves 4 | Prep 15 mins | Cook 30 mins 300g basmati rice2 medium aubergines, sliced in halflengthwise and scored2 tbsp white miso paste1 tbsp maple

It’s no surprise that Northern Thailand’s cuisine is as layered and vibrant as the region itself – a misty, mountainous landscape bordering Burma and Laos, shaped by forested hills, cool air and centu

Often, it’s the supporting roles that command the most attention – like these glorious starters, sides and sauces

SERVES 4 | PREP 10 MINS COOK 30 MINS | EASY | 2 tbsp vegetable oil1 large onion, finely chopped4 garlic cloves, grated15g ginger, grated1 green chilli, finely chopped (optional)2 tbsp medium curry pow