Laksa, thai curry and massaman curry pastes are great store cupboard essentials to use with your tins of coconut milk. Fry the paste in a little oil, add your coconut milk, and then poach veggies and chicken pieces, tofu cubes or fish. Spoon your curry onto noodles or rice, and finish it with fresh coriander and nuts. You can also add a dash of fish sauce, chopped chilli, lemongrass, ginger, garlic or kaffir lime leaves. Try this recipe for a speedy, mid-week massaman curry. If you’re in the mood for something spicy, pop into one of our top Asian restaurants around the country.

By Abigail Donnelly
Photograph: Istelleinad