Thai red curry is one of the best-known Thai dishes around the world. One of the four in the quartet of Thailand's most successful culinary exports, it can be vegan, pescatarian or carnivore. More importantly, if you use this recipe based on how street vendors produce it, it's easily adaptable to the needs of dining parties with different requirements.

Thai yellow curry is a dish that, like all the curries in the colour-led canon of Thai curries leaves the choice of protein up to you: it is variously made with chicken, duck, beef, tofu or seafood.

Delicious Thai massaman curry is filling, whether with chicken, beef or duck, but also delicate and fragrant with fresher Thai flavours of lime, lemongrass and a wealth of spices. An extremely mild curry, it's one that proves popular with a wide range of hungry diners, including children and it's easy to cook.

A quick and easy vegan Thai aubergine curry—essentially a classic Thai red curry—is a go-to baseline curry that can be knocked together in no time at all. And, you can easily add chicken or prawns for dining parties with mixed preferences.

A quick, healthy soup-meal dish of Pan-Asian influences. If you like Vietnamese pho or Thai Tom Yum noodle soups, you'll like this

A delicious and filling version of Massaman curry, the Thai dish thought to have its origins in Muslim Persian cooking

Green curry is one of Thai food's most loved dishes. Better still, it's delicious, health and easy to make with beef, chicken or seafood