Audley Travel in collaboration with Amazing Thailand brought you an wonderful foodie experience with authentic Thai recipes crafted by Chef Chorchaba.
We Made:
- Satay – Cauliflower and Tofu with Peanut sauce
- Larb Gai – Chicken or Tofu
- Pad Thai with Prawn
- Yellow Curry, with son-in-law eggsÂ
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Cauliflower & Tofy Satay – Peanut Sauce
Ingredients – serves 4: Really you can use any veg or chicken that works on a skewer for this…it’s all about the ‘peanut sauce’
- 8 florets of cauliflower – blanched
- 200g firm tofu – cubed
- 125 mls coconut milk
- 1 tsp of galangal
- ½ tsp of cumin powder
- 2 tsp of coriander powder
- 1 tsp of turmeric
- 1 tbsp of lemongrass
- 2 tsp of sugar
- 1 tsp of salt
- Bamboo Skewers
Ingredients for peanut sauce
- 1 tsp of curry paste
- 375 mls of coconut milk
- 75g crushed peanuts
- 2 tspn salt
- 3 tbsp sugar
- 3 tbsp of tamarind juice
- 1 tbsp of vegetable oil
Method
- Blend lemongrass, galangal, cumin, coriander and turmeric in a food processor or mortar & pestle to form a paste
- Put blanched cauliflower and Tofu in a large mixing bowl and add the paste, sugar, salt, and coconut milk. Stir thoroughly and leave to marinade for 30 minutes or longer.
- Make skewers by adding the cauliflower and tofu strips to the bamboo skewers. These are now ready to grill.
- Fry the curry paste in a pan with oil until aromatic.
- Add the coconut milk, peanuts, salt, sugar, tamarind juice to the paste and simmer until it forms a thick sauce.
- Serve with warm peanut sauce.
Larb Gai (Chicken or Tofu)
Ingredients – Serves 2:
- – 300g chicken breast minced or firm tofu minced
- – 2 Tbsp water
- – 2 Tbsp fish sauce or mushroom sauce for vegetarian/vegan
- – 1 small shallot, thinly sliced
- – 2 Tbsp lime juice
- – Chilli Flakes to taste – 1-2 teaspoons
- – 2 Tbsp toasted & crushed rice
- – Baby Gem lettuce to serve
- – Herbs – mix and chop these together for best flavour
- – Handful fresh coriander leaves
- – 1 spring onion, chopped
- – Handful fresh mint leaves, roughly torn
Method:
- In a wide pot or frying pan, add the water and chicken or tofu and bring to a simmer. Stir for 2 to 3 minutes breaking up any lumps – the chicken or tofu should be white.
Important – Turn off the heat:
- Add the fish sauce or mushroom sauce and lime juice, mix well.
- Add the toasted rice and the chilli flakes.
- Stir the herbs through.
To Serve:
- Use lettuce leaves like bowls and spoon the mix into the leaves
- Serve immediately or allow to cool and serve at room temperature.
Prawn Pad Thai
You can use x1 King Oyster Mushrooms sliced lengthways and cut to 5cm strips and pan fried for a vegan or vegetarian alternative.
Ingredients: serves 2
- 3 tablespoon Cooking oil
- 1 tablespoon crushed garlic
- 100 gram Bean curd
- 5 large Prawns
- 20 grams pickled turnip
- 100 grams Rice noodles
- 1 Egg
- 150 grams Beansprout
- 3 tablespoon pad Thai sauce.
- 1 chopped spring onion
- 40g Crushed Peanuts
- Lime juice
- x1 red chilli sliced, to taste.
Pad Thai Sauce:
- 1 cup Tamarind
- ¾ cup Fish sauce (oyster sauce for vegan, vegetarian)
- 1 cup sugar
Method:
To Make Your Pad Thai Sauce:
- Add all ingredients in a pan and bring to low simmer until sugar is dissolved.
- Allow to cool and keep in a jar for future use.
For The Pad Thai:
- Heat oil in a wok brown the garlic and fry taking care not to burn.
- Add the cubed bean curd cook until browned add the prawns and cook until pink.
- Add the pickled turnip and then the noodles until transparent in appearance.
- Add three tablespoons of your pad Thai sauce, mix well.
- Push everything to one side of your wok and add 1 beaten egg and scramble then fold in all ingredients together mixing well.
- Finally add your fresh bean sprout and spring onion turn off the heat and garnish with crushed peanut and chilli then squeeze the lime over.Â
Thai Yellow Chicken (or vegetable) Curry
Ingredients – Serves 2:
- 250 grams chicken thigh meat or butternut squash, onion & white cabbage.
- 2 cups coconut milk
- 2 potato (medium size cut into chunks)
- Large onion
- 1 tablespoon Sliced shallots
- 2 tablespoon curry paste
- 1 teaspoon salt
Method
- Cut the chicken or vegetables to bite size
- Fry the shallots till brown remove the shallot leaving the oil
- Cook the curry paste in the oil adding some of the coconut milk and cook to a smooth paste
- Add the chicken or vegetables to seal and then more of the coconut milk
- Add potato and onion and cook till chicken, vegetables and potato are done season with salt to your taste
Yellow Curry Paste
Ingredients:
- 3 dried chilli soaked in water till soft
- 1 teaspoon salt
- 1 teaspoon galangal
- 1 tablespoon lemongrass
- 1 teaspoon ginger
- 50 grams shallots
- 30 grams garlic
- 1 tablespoon coriander powder
- 1 teaspoon cumin
- 1 teaspoon shrimp paste
- 2 teaspoons curry powder
Method
- Soak the chilli in tepid water till soft
- Dry cook the shallot, garlic, lemongrass, galangal and ginger in a hot dry pan
- Squeeze the chilli and add to food processor quick blend then add all dry cooked ingredients
- Blend to smooth paste.
- Add the coriander powder shrimp paste cumin curry powder and blend to smooth paste may need a splash of water to form the smooth paste at this point
Kai Loog Keay Fried Quail Eggs – Also known as Son-In-Law Eggs
A tasty vegetarian dish with a funny story behind it.
There are many different stories about the origin of this Thai recipe. This is the most common and funniest: If a husband was not being a good husband (In Thai culture quite blunt: not performing very well), his mother-in-law would come over and prepare this dish. This was to make him understand that, if he would not shape up, his egg shaped man parts would be in the pan the next time.
Ingredients: Serves 10
- 30 boiled quails egg peeled ready to cook
- 5 dried whole chilli
- 2 shallots sliced for frying
- 2 sprig coriander for garnish
- 60 grams fish sauce
- 2 tablespoons tamarind juice
- 100 grams palm sugar
- cooking oil
Method
- Heat the cooking oil fry the boiled eggs over medium heat till they take on a golden brown appearance and set aside
- Heat some oil fry the shallots until golden brown set aside
- Repeat for the chilli
- Using same pan with what oil is remaining (drain if too much)
- Add the sugar tamarind juice fish sauce cook over medium heat whilst mixing well until sugar dissolves into a syrupy sauce. then pour over the cooked eggs
- Garnish with the chilli and coriander
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
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