Add these fuss-free AYAM™ recipes to your wheelhouse to make mealtimes a breeze.

Each of the dishes below features one or more of AYAM™'s sauces and pastes — such as Oyster Sauce, Coconut Milk, or Thai Red Curry Paste — to take the quality and flavour of your meals up a notch, with minimal effort. Here's to that!

Some can be prepped ahead of time; most within just 10 minutes. 

If you and your family are a fan of flavourful dishes that'll be sure to satisfy your cravings, you can't go wrong with this divine red curry that's actually a lot easier to make than you probably think. 

⅓ cup AYAM™ Thai Red Curry Paste

500g beef fillet, diced into 2cm pieces

270ml can AYAM™ Light Coconut Cream

100g cabbage leaves, chopped into small pieces

2 kaffir lime leaves, finely sliced

Heat a wok or pan over medium-high heat. Add Curry Paste and beef, stir fry until beef is browned and coated in paste.

Stir in Coconut Cream, water and bring to the boil. Reduce heat and simmer for 15 min.

Add cabbage and kaffir lime leaves, cook for a further 5 min until the beef is tender.

Garnish with basil leaves. Serve with steamed rice.

Tip: Add more water if sauce becomes too thick.

There's nothing more gorgeous than a beautifully seasoned fillet of salmon, and this recipe boast just that along with a serving of aromatic coconut rice and a fresh cucumber salad. 

2 tbsp extra virgin olive oil

Place a large frypan over medium-high heat. Dry salmon skin well with a paper towel. Season with salt and pepper.

Add oil to pan. Place salmon skin side down, pressing down on each fillet to ensure skin is flat against the base of the pan. Cook for 2-3 minutes on each side.

Remove from pan and allow to rest.

Rinse rice under cold water. Place rice, water, coconut milk, garlic and salt in a medium saucepan. Stir to combine.

Place saucepan over medium heat and bring to a simmer. Cover and allow to cook for 10-15 minutes, stirring occasionally until rice is tender and liquid has been absorbed.

Stand aside for 5 minutes covered to cool.

Cut cucumber in half and remove seeds from the centre with a spoon. Finely slice and add to a bowl with onion and coriander.

In a small bowl mix together sambal, lime juice, fish sauce and sugar. Pour over cucumber and toss to combine.

Place a generous spoonful of coconut rice on each plate. Top with salmon and cucumber salad. Garnish with fried shallots. Serve warm.

This flavourful stir fry is the perfect meal to make ahead of time, so that you can enjoy it throughout the week. It includes plenty of fresh and delicious veggies — so you'll know that you're eating well despite the minimal effort it takes to throw this together.

500g beef rump steak, finely sliced

4 cups assorted stir fry vegetables

1 tbsp AYAM™ Light Soy Sauce

Heat 2 tsp oil in a large wok or saucepan over high heat.

Fry half of the beef for 1-2 minutes until browned.

Remove from wok and repeat with remaining beef.

Add remaining oil to the wok, add garlic and vegetables and chilli, cook for 2-3 minutes until tender.

Return beef to the wok.

Stir in the Light Soy Sauce, Oyster Sauce and Fish Sauce.

If you're after something that doesn't contain any meat, look no further than this beautifully creamy curry dish that'll satisfy you no matter how many times you dig into it throughout the week.

3 tbsp AYAM™ Thai Red Curry Paste

1 x (400g) can chickpeas, drained and rinsed

1 x (270ml) can AYAM™ Coconut Milk

In a large wok, sauté garlic and ginger.

Add curry paste and cook for 1-2 minutes.

Add sweet potatoes, chickpeas, coconut milk, water and pepper. Cook for 15-20 minutes or until sweet potato is tender.

Serve with rice, coriander and lime.

Truthfully, making soup can be daunting a lot of the time, because you're often left with so much of it that you're not sure you can finish it all. You won't have that kind of issue with this drool-worthy dish. 

¼ cup AYAM™ Thai Yellow Curry Paste

400g chicken thigh fillets, cut in 2cm dice

200g pkt AYAM™ Rice Flake Noodles

100g snow peas, trimmed and halved diagonally

2 tbsp lime juice, or to taste

2 tbsp brown sugar, or to taste

Thai basil and coriander leaves, coarsely chopped, to garnish

Open coconut milk can and scoop out about 1 tablespoon of solid coconut. Put in a medium saucepan and heat over moderately high heat.

Add curry paste and chicken and cook 2 minutes, stirring occasionally.

Add stock, remaining coconut milk, rice flakes, stir and bring to the boil.

Reduce to moderately low heat and simmer 8 minutes.

Add snow peas, broccoli, fish sauce, lime juice, sugar and simmer 3-4 minutes until chicken and vegetables are cooked.

Divide between bowls and top with bean sprouts, coconut flakes and herbs.

Tips: This dish is halfway between a soup and a stir fry. Add extra stock if a thinner consistency is preferred. 

This flavour-packed stir fry is sure to tick all your mealtime boxes. You'll be biting into satisfying strips of beef or chicken, munching on crunchy vegetables and basking in the warming heat of a touch of red chilli. 

200g pkt AYAM™ Rice Flake Noodles

400g chicken or beef stir fry strips

1 small red chilli, finely chopped

60g green beans, trimmed and halved

1/3 cup (80mls) AYAM™ Oyster Sauce

2 tbsp AYAM™ Dark Soy Sauce

2 tsp AYAM™ Light Soy Sauce

2 tsp white vinegar or lemon juice

Place rice flakes in a heat proof bowl, cover with boiling water and stand 8 minutes until softened. Drain and place in a bowl of cold water.

In a measuring jug combine sauce ingredients, stirring to mix until sugar dissolves.

Heat pan over a high heat. Add 1 tablespoon oil and stir fry meat in batches until just cooked, then set aside on a plate.

Add 1 tablespoon oil to pan, add onion, garlic and chilli and stir fry 2 minutes.

Add capsicum, broccolini and beans and stir fry 4 minutes.

Drain noodles and add to pan with sauce and meat, tossing to combine and heat through.

Serve topped with bean sprouts.

Tips: Substitute AYAM™ Rice Flake Noodles with AYAM™ Rice Noodle Nests or Rice Vermicelli. 

This tongue-tantalising stir fry takes just 10 minutes to prep and another 10 to cook — which means you'll have your meal ready to go in just 20 minutes. That makes this recipe perfect for those nights when you're in a rush to get to bed, but totally forgot to get your lunch ready.

3 pkt AYAM™ Rice Noodle Nests

270ml can AYAM™ Coconut Milk

400g beef stir fry strips

1/3 cup AYAM™ Thai Chilli Jam Paste, or to taste

1 tbsp AYAM™ Fish Sauce, or to taste

2 limes, 1 juiced, 1 cut in wedges

Roasted cashews, coarsely chopped, to garnish

Put noodles in a heat proof bowl, cover with boiling water and stand for 5 minutes or until softened, stirring occasionally to separate noodles. Drain and set aside.

Meanwhile, heat pan on high heat, add 1 tablespoon oil and stir fry beef in batches until just cooked. Remove to a plate.

Add 1 tablespoon oil to pan, add onion and cook 2 minutes, stirring occasionally.

Add carrot and broccolini, chilli jam and fish sauce and cook 3 minutes.

Add beef, coconut milk, noodles, lime juice and sugar (optional), stir and heat through.

Serve garnished with cashews and lime wedges.

There's no chopping involved in this easy chicken recipe — and if you marinade the meat earlier in the day (and prep the honey lemon sauce ahead of time, too), this dinner can be turned around in mere minutes.

2 chicken breasts, cut into large cubes

2 tbsp AYAM™ Light Soy Sauce

White sesame seeds, for garnish

Juice of 1 lemon and zest of ½ lemon

Whisk together the eggs and soy sauce. Toss the chicken with the soy and egg and marinate for 20 minutes.

For the sauce, combine all the ingredients in a small pot and bring to boil. Then turn down to a low heat and simmer until it thickens.

Add the cornflour to the chicken and mix through until there are no lumps.

Heat oil in a wok to 180°C. Carefully place chicken pieces one by one into the oil and deep fry in batches until golden brown. Drain chicken pieces on paper towel or a rack then place in a bowl with the sauce and toss until well coated and glistening. Place in a shallow bowl and sprinkle over sesame seeds and a little extra sesame oil.

Combine some super-quick noodles with a delicious soya mixture, featuring coriander, sesame seeds, spring onions and shallots, along with AYAM™'s naturally-fermented Soy Sauce.

2-3 tbsp toasted sesame seeds

¼ cup AYAM™ Light Soy Sauce

1-2 tsp deep fried shallots

Cook the noodles as per packet directions.

Mix all of the sauce ingredients together in a mixing bowl. Place the hot noodles on top of the soya mixture and toss to combine.

Serve up these delicious beef skewers alongside potatoes, rice or whatever salad you happen to have in the fridge.

800g fillet of beef, skin off and cut in 5cm cubes 

1 bunch spring onions, light and white part cut into 4cm batons. 

Toasted sesame seeds to garnish

1 tbsp AYAM™ Sweet Soy Sauce

1 tbsp AYAM™ Light Soy Sauce

Thread 1 piece of beef then two batons of spring onions and repeat to fill 4 medium skewers.

Heat grill pan and sear beef skewers for 2 minutes on each side to seal. Using a brush, glaze the beef regularly for a further 6-8 minutes until glossy and charred. 

Sprinkle sesame seeds all over and serve.

AYAM™'s range of products are 100% free of genetically modified ingredients, preservatives, added MSG and trans-fat, so they can all be enjoyed guilt-free with the knowledge that they're packed full of goodness.

Head to the website to find out more.