You can make your own Thai red curry paste ... For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice ...

Cook until thickened. Stir constantly until the mixture begins to come to a low bubble, about two minutes. Then reduce heat ...

Put the white fish, prawns ... paper to drain any excess oil. Serve the Thai fishcakes with salad, mint leaves and sweet chilli dipping sauce, if you like. When shaping the fishcakes, rub your ...

Cook until thickened. Stir constantly until the mixture begins to come to a low bubble, about two minutes. Then reduce heat ...