A green curry of mixed vegetables and spices in fresh coconut milk.
Stir-fried okra in a spicy chilli sauce flavoured with basil.
String bean with Thai home-made red curry paste.
The original version of red curry with tofu, grapes, pineapple and cherry tomatoes with Thai sweet basil leaves.
A rich red curry of soft bean curd enhanced by sweet basil.
From Bangkok’s China Town: deep-fried mixed vegetables with sweet and sour sauce and fresh lychee.
A red curry of purple eggplant, tofu and spices in fresh coconut milk.
Stir-fried diced taro with pineapples, cashew nuts and topped with fried chillies.
Chef Nooror’s favourite: salad mix of deep-fried crispy vegetables with sweet and sour tamarind dressing.
Crispy stir-fried mixed garden vegetables with soya sauce.