Whether you are looking for a collaborative, relaxing cookery experience or a competitive, problem solving event, speak to us about your next work night out. Recently we hosted a Manchester marketing agency and with our Thai Chef, Chorchaba in charge, we had a fabulous, social night creating and eating a classic Thai meal together.
Chorchaba grew up in Bangkok and was taught by her aunt, a cook for the Thai Royal Family. On this style of cooking together evening our chef demonstrates the dishes for the teams to recreate in pairs with plenty of time to enjoy eating with a glass of well matched wine. Authentic Thai Cookery is created by the use of healthy, fresh ingredients….the blend of flavours exciting your taste buds. At Food Sorcery, we want people to be inspired to cook more at home, so we aim to use recipes with accessible ingredients so you can create again.
Thai Green Curry with Chicken
Thai green chicken curry is a real classic, we use a paste made in advance by Chorchaba,(we do run a class to make your own), but if buying she recommends the Mae Ploye brand but there are plenty to choose from. The flavour combinations in Thai Green curry are immediately recognisable and as guests make their own meal, they can balance the levels of spice used to how fiery they want their meal!
Ingredients to serve 2 people.
- 300g Chicken breast
- 25g Green curry paste
- 1 tin 400ml Coconut milk
- 100g Vegetables – We use Aubergine, Courgette & Spring onion – but experiment with what is in your fridge.
- 2-3 Kaffir lime leaf torn (these can be kept frozen & smell amazing!)
- Small bunch sweet Thai basil.
- 1-2 Red green chilli cut diagonally
- 1 tablespoon fish sauce.
- Optional 2 teaspoon sugar
- Heat ½ of the coconut milk in a pan and cook for 1 minute on low heat.
- Add the curry paste and cook until you can see the oil forming on the surface of the paste, stirring all the time.
- Add the meat and seal it.
- Add the remaining coconut milk and vegetables, cook for a few minutes seasoning with fish sauce and optional sugar.
- To serve, sprinkle the chilli and sweet basil leaf as a garnish.
Thai Pineapple Fried Rice (Khao Pad Sapparot)
A perfect accompaniment to the Green Curry is pineapple fried rice with the sweetness of the fruit balancing the intensity of the curry. You can choose to serve in the pineapple for a bit of a spectacle when entertaining guests or mid-week simply add prawns, chicken or tofu and enjoy a healthy supper. This rice dish is a real crowd-pleaser and our guests loved it.
Ingredients to serve 2
- 3 tbsn of vegetable oil
- 1 onion thinly sliced
- 2 cloves garlic minced
- 2 carrots julienned (matchsticks)
- 2 tbsn fish sauce
- 2 tbsn light soy sauce
- 3 cups of Cooked & Cooled Thai jasmine rice
- 2 tbsn raisins
- 1 cup of pineapple pieces (about half a small pineapple), or a small tin of chunks, drained
- 2 spring onions chopped
- Chilli flakes to garnish (optional)
- Thai basil leaves to garnish (optional)
- Chop the pineapple in half and cut around the inside about 1 inch from the edge, slice into cubes, scoop out and save.
- Heat the oil in a wok or large frying pan.
- Once the oil is hot add onions and garlic, stir to ensure they don’t burn.
- Stir in the carrots and raisins and cook for about a minute
- Stir in fish and soy sauce
- Add the rice and pineapple – toss together to combine and heat thoroughly.
- Season with salt, pepper and sugar – to taste.
- Stir through the spring onions.
- Serve in the pineapple and garnish with chilli flakes and Thai basil leaves