Curries of the Mekong Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Thai Green Curry
- Malaysian Beef Rendang
- Vietnamese Curry
Thai Green Curry Paste
For a more traditional texture, finish the final stage using a pestle and mortar instead of blending again. This also helps reduce washing up.
Ingredients
Makes enough for several curries
- 20 Green chillies
- 1/3 Lemongrass 1 tsp
- 1 tsp Coriander root
- 1 tsp Galangal
- 1/4 Banana shallot
- 8 clove Garlic
- 1 tsp Ground coriander
- 1 Kaffir lime leaves 1 tsp
- 1 tsp Ground cumin
- 1 tsp Sea salt
- 1 tsp Shrimp paste
Method
- Add the green chilli, lemongrass, coriander root and galangal to a blender or food processor. Blend until finely chopped.
- Add the banana shallot and garlic, then blend again until very smooth.
- Add the ground coriander, kaffir lime leaves, ground cumin, sea salt and shrimp paste.
- Blend again until the curry paste is smooth and fully combined.
Thai Green Curry with Fish
For a vegetarian version replace the fish with lotus root and soaked bean curd sticks, and use vegan fish sauce or mushroom sauce instead of fish sauce.
Servings: 2 people
Ingredients
- 300 g White fish cut into chunks
- 25 g Green curry paste
- 400 ml Coconut milk
- 1 tbsp Sweet Thai basil
- 2 tsp Sugar optional
To garnish
- 1 Red chilli sliced diagonally
- 1 tbsp Fish sauce
Method
- Heat half of the coconut milk in a pan over a low heat for 1 minute.
- Add the green curry paste and cook gently, stirring continuously, until the oil begins to separate from the paste.
- Add the fish and coat well in the curry paste.
- Pour in the remaining coconut milk and simmer gently for a few minutes until the fish is cooked through.
- Season with fish sauce and sugar, if using.
- Finish with sweet Thai basil and sliced red chilli before serving.
Beef Rendang
Servings: 2 people
Ingredients
- 200 g Beef shank diced
- 1½ tbsp Vegetable oil
- ⅓ Cinnamon stick
- 1 Clove
- 1 Star anise
- 1 Cardamom pod
- ½ Lemongrass cut into pieces and bruised
- 135 ml Coconut milk
- 80 ml Water
- ¾ tsp Tamarind paste
- 2 Kaffir lime leaves finely sliced
- 15 g Desiccated coconut 2 tbsp
- 1 tsp Palm sugar
- Sea salt to taste
For the Spice Paste
- 2 Banana shallot
- 10 Dried red chilli
- 1 tsp Galangal chopped
- 1 Lemongrass white part only, chopped
- 2 clove Garlic
- 1 tsp Fresh ginger chopped
Method
- Add the banana shallot, galangal, lemongrass, garlic, ginger and dried chilli to a food processor. Blend to a smooth paste.
- Heat the vegetable oil in a heavy pan over a medium heat.
- Add the spice paste, cinnamon stick, clove, star anise and cardamom pod. Fry gently until fragrant.
- Add the beef and bruised lemongrass, then stir well to coat the meat in the spices.
- Pour in the coconut milk, water and tamarind paste. Bring to a gentle simmer, stirring regularly.
- Cook over a medium-low heat until the beef is nearly tender.
- To make the toasted coconut, add grated coconut to a dry pan and cook over a medium heat, stirring continuously until golden brown.
- Add the kaffir lime leaves, toasted coconut and palm sugar. Stir well to combine.
- Reduce the heat to low, cover loosely and simmer for 1–1½ hours until the beef is tender and the sauce has thickened and reduced.
- Season to taste with sea salt.
- Serve with steamed rice.
Chorchaba’s Vietnamese Curry Powder
This makes plenty of powder so you can save some for later
Servings: 6 People
Ingredients
- 4 Bay leaves
- 8 Cloves
- 1 tsp Coriander seeds
- 2 tsp Cumin seeds
- 1 tsp Fennel seeds
- 4 Star anise
- 1 tsp Chilli powder
- 1 tsp Ground Nutmeg
- 2 tsp Cinnamon powder
- 2 tsp Ground Turmeric
Method
- Heat a pan over a medium heat.
- Add the bay leaves, cloves, coriander seeds, cumin seeds, fennel seeds and star anise. Toast for 30–45 seconds, shaking the pan regularly to prevent the spices from burning.
- Transfer the toasted spices to a spice grinder or pestle and mortar, then grind to a fine powder.
- Add the chilli powder, ground nutmeg, cinnamon powder and ground turmeric. Pulse briefly or mix well to combine.
- Store in an airtight container away from direct sunlight.
Vietnamese Chicken Curry
Use dried beancured for a vegetarian version.
Servings: 2 people
Ingredients
- 300 g Chicken thighs skinless and boneless cut into chunks
- 1 tsp Sea salt
- 1 tsp Onion powder
- 1 tbsp Vietnamese curry powder
- 250 g Maris Piper potatoes cut into chunks
- 1 Carrot sliced
- 1 Onion sliced
- 1 clove Garlic finely chopped
- 1 Lemongrass smashed and cut into pieces
- 1 Bay leaves optional
- 120 ml Coconut milk
- 1 tbsp Vegetable oil
- 5 g Caster sugar 1 tsp optional
- 120 ml Water optional
Method
- Place the chicken thighs into a bowl with the sea salt, onion powder and Vietnamese curry powder. Mix well and leave to marinate for at least 20 minutes.
- Heat a pan over a medium heat and add the vegetable oil.
- Add the onion and cook for 2–3 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Add the lemongrass and bay leaf, if using, followed by the marinated chicken. Cook until lightly coloured.
- Add the potato and carrot, stirring well to coat in the spices.
- Pour in the coconut milk and add a little water if needed to loosen the sauce.
- Add the sugar, if using, and bring to a gentle simmer.
- Cook for 20–25 minutes until the vegetables are tender and the chicken is cooked through.
- Remove the lemongrass and bay leaf before serving.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
Spread the word! let other know about your experience on TripAdvisor Deansgate Google Didsbury Google
Take a Look at our cookery classes. Gift vouchers are available and never expire.
