This is the recipe that kicked off the cooking career of Mrs Reuben Solomon in 1964. Far from being her first entry in a cooking competition but definitely her most successful, the cheese biscuits are a family favourite and make great edible gifts too.
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When there is an abundance of coriander at the markets, it is hard to find a better way of preserving that fresh flavour than this simple marinade.
Read MoreStir 1 tablespoon Charmaine Solomon’s Thai Red Curry Paste into 3 tablespoons coconut milk and mix into 500g raw minced chicken. Add a tablespoon chopped basil or a few shreds of Thai lime leaf
Read MoreWhile bean starch noodles often appear in cold dishes such as salads, they are also served hot and highly seasoned. This is one of the quickest ways to get a tasty meal on the table, relying on the jar of Charmaine Solomon’s Thai Red Curry Paste I always have on hand in the refrigerator.
Read MoreLeaving the shells on prawns, as cooks commonly do in Thailand give an undeniably more intense flavour. If you are worried that things could get messy at the table, split the shells down the back and remove the intestinal tract before cooking.
Read MoreIf you have leftover rice in the refrigerator, you have the beginnings of a one-dish meal. Start at the second step of this recipe. If you don’t have any rice ready, you will need the first paragraph of the recipe.
Read MoreMix 1 tablespoon Charmaine Solomon’s Thai Green Curry Paste unto 750g minced pork.
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