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Asian

Browse our Asian-inspired recipes for every course, budget and occasion
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Showing: 24 recipes
Dhal with crispy kale
Dhal with crispy kale
Dhals are popular in Sri Lanka and are usually pretty quick and easy to make. The crispy kale adds a lovely crunch, while the creamy coconut milk helps balance the heat from the fresh and dried chillies.

Recipe by Kolamba

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Serves: 4-6 as a sharing dish
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Roasted pork curry
Roasted pork curry
Known as black pork curry in Sri Lanka, this dish gets its name and distinct flavour from the heavy use of black pepper and roasted curry powder. If you can, get a new jar of black peppercorns to grind for a punchier flavour.

Recipe by Kolamba

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Serves: 4-6 as a sharing dish
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Coconut salmon curry
Coconut salmon curry
Fresh fish is a popular source of protein and salmon in particular suits curries, thanks to its meaty texture. A final squeeze of lime adds a pleasant tartness.

Recipe by Kolamba

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Serves: 4
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Thai green prawn risotto
Thai green prawn risotto
Marinated king prawns from the chiller cabinet help create this perfect mash-up of two food cultures

Recipe by Nadine Brown

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Serves: 2
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Beef, mango and cashew noodles
Beef, mango and cashew noodles
This protein-packed noodle salad is as delicious as it is vibrant. Cashew butter adds a creamy richness to the soy dressing, while toasted nuts add crunch

Recipe by Abigail Spooner

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Serves: 2
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Crispy sea bass larb
Crispy sea bass larb

Recipe by Saiphin Moore

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Serves: 4
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Asian-style prawn and grapefruit salad with crispy rice
Asian-style prawn and grapefruit salad with crispy rice
Grapefruit adds a lovely tart note to this salad and marries brilliantly with sweet prawns

Recipe by Sarah Akhurst

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Serves: 4
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Reader recipe: Kimchi prawn noodles
Reader recipe: Kimchi prawn noodles
Belle, from Manchester, won our recipe competition with a flavour-packed fusion dish using rice noodles
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Serves: 2
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Sticky soy and sesame tofu with broccoli rice
Sticky soy and sesame tofu with broccoli rice
Tofu can be bland, so it’s good to pep it up with some big, bold flavours during cooking. The sesame trio in this recipe - oil, tahini and seeds - will deliver exactly the kind of complex flavour combination you need. For an even bigger flavour punch, look out for Chinese ‘tahini’, a rich sesame paste where the seeds are darkly toasted before being ground for a deeper intensity

Recipe by Sarah Akhurst

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Serves: 4
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