Cooking Together Thai Recipes
We hope you loved your Cooking Together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Starter: Grilled Beef Thai Spicy Salad
- Main: Chicken Massaman Curry with Thai Vegetable Stir Fry
- Dessert: Click here for a link to the Food Sorcery favourites
Grilled Beef Thai Spicy Salad
Servings: 2 People
Ingredients
For the salad
- 200 g Sirloin steak or 300 g King oyster mushrooms
- 1 tbsp Fish sauce
- ¼ Cucumber finely sliced
- 1 Tomato cut into wedges
- 1 Red onion finely sliced
- 1 stick Celery finely sliced
- 2 Spring onion sliced
- 15 g Fresh Coriander 3 tbsp, chopped
- Cracked black pepper to taste
For the dressing
- 3 clove Garlic
- 1 tsp Coriander root chopped (optional)
- 1 Red chilli deseeded
- 2 Bird’s eye chilli optional
- 2 tbsp Fish sauce
- 10 g Palm sugar
- 1 Lime juice
Method
- Coat the steak or oyster mushrooms with the fish sauce and cracked black pepper. Set aside for 2–5 minutes.
- In a pestle and mortar, pound the garlic, coriander root and chillies into a rough paste. Add the fish sauce, lime juice and palm sugar, stirring until dissolved.
- Heat a pan until hot.
- Grill the steak to your liking, rest for 2 minutes, then slice thinly.
- Or cook the oyster mushrooms until lightly charred and tender.
- Combine the cucumber, tomato, red onion, celery and spring onion in a bowl. Add the warm beef or mushrooms.
- Spoon over the dressing and toss lightly to coat.
- Finish with chopped coriander.
Chicken or Mushroom Massaman Curry
For a Vegan/Veggie option use Firm Tofu
Servings: 2 People
Ingredients
- 300 g Chicken thighs skinless and boneless cut into chunks or 300g firm Tofu
- 400 ml Coconut milk
- 100 g Roasted peanuts
- 1 Onion cut into chunks
- 250 g Maris Piper potatoes cut into chunks
- 2 Bay leaves
- 30 g Palm sugar
- 2 tbsp Fish sauce
- 2 tbsp Tamarind juice
- 1 tbsp Vegetable oil
- 2 tbsp Massaman curry paste recipe atttached
- Sea salt to taste
Method
- Heat the vegetable oil in a pan over medium heat. Add the massaman curry paste and cook for 1–2 minutes until fragrant.
- Add half the coconut milk and cook for 2–3 minutes until slightly reduced and aromatic.
- Add the chicken or tofu and stir to coat in the curry paste.
- Add the onion, potato and bay leaves. Pour in the remaining coconut milk and bring to a gentle simmer.
- Cook for 25–30 minutes until the chicken is tender and the potato is cooked through. If using tofu, simmer gently for 15–20 minutes.
- Stir in the palm sugar, fish sauce and tamarind paste. Season with sea salt to taste.
- Add the roasted peanuts and simmer for a further 5 minutes.
- Serve with steamed rice.
Massaman Curry Paste
Servings: 4 Servings
Ingredients
- 4 Dried red chilli sliced and soaked in warm water until softened
- 1 Banana Shallot large, sliced and toasted
- 6 clove Garlic sliced and toasted
- 10 g Galangal sliced
- 1 stick Lemongrass finely sliced
- 4 Cardamom pods seeds only
- ½ tsp Cinnamon powder
- 2 Cloves
- 1 tbsp Ground coriander
- 1 tbsp Ground Cumin
- 5 White peppercorns
- 10 g Shrimp paste
- 1 tsp Sea salt
Method
- Drain the soaked dried chilli and squeeze out any excess water.
- Using a pestle and mortar, pound the chilli with the sea salt into a rough paste, taking care not to splash into your eyes.
- Add the banana shallot, garlic, galangal, lemongrass, cardamom seeds, cinnamon powder, cloves, coriander powder, cumin powder, white peppercorns and shrimp paste.
- Continue pounding until a fine, fragrant paste forms.
- For a longer shelf life, cook the curry paste in a little vegetable oil until aromatic. Transfer to a sterilised jar and refrigerate for up to 3 months.
Thai Vegetable Stir Fry
Servings: 2 People
Ingredients
- 80 g Closed cup mushroom sliced
- 80 g Babycorn sliced lengthways
- 1/4 Cauliflower
- 1/4 White cabbage shredded or Chinese leaf, shredded
- 80 g Mangetout
- 50 g Beansprouts optional
- 2 clove Garlic finely sliced
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 2 tbsp Vegetable oil for cooking
Method
- Heat the vegetable oil in a pan over medium-high heat. Add the garlic and cook until aromatic.
- Add the white cabbage and mushrooms. Stir fry for 2–3 minutes.
- Add the cauliflower, babycorn and mangetout. Stir fry for a further 2 minutes until the vegetables are just tender but still crisp.
- Add the soy sauce and oyster sauce. Toss well to coat the vegetables evenly.
- Stir through the beansprouts if using, then remove from the heat and serve immediately.
We hope you enjoyed the class!
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