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.
Thai Fish Cakes
Serves: people
Ingredients
For the Fish Cakes
- 250 g Basa fillets OR 250 g Chicken thighs skinless and boneless, minced, 250g Tofu and king oyster mushrooms, minced
- 50 g Green beans finely sliced
- 2 Kaffir lime leaves finely shredded
- 100 ml Vegetable oil for frying
- 1 tbsp Red curry paste
For the Dipping Sauce
- 1 Red chilli finely sliced
- ¼ Cucumber finely sliced
- 2 tbsp Peanuts crushed
- 100 g Caster sugar
- 120 ml Rice vinegar
- 1 tsp Sea salt
Method
For the Dipping Sauce
- Place the Sugar, White vinegar and Sea salt into a small pan.
- Heat over medium heat, stirring until the Sugar has dissolved.
- Remove from the heat and allow to cool.
- When ready to serve, stir in the Red chilli, Cucumber and Peanuts.
For the Fish Cakes
- Finely chop the Coley fillets or pulse briefly in a food processor until a coarse paste forms.
- Mix with the Curry paste until evenly combined.
- Fold through the Green beans and Kaffir lime leaves.
- Shape into small fish cakes.
- Heat the Vegetable oil in a deep pan to 170–180°C.
- Fry the fish cakes in batches for 3–4 minutes until golden brown and cooked through.
- Drain on kitchen paper.
Thai Cucumber Relish
Serves: People
Ingredients
- 1 red chilli large, sliced
- 1 Banana shallot small, sliced
- ¼ Cucumber de seeded and diced
- 80 ml Rice vinegar
- 1 tsp Sea salt
- 8 g Caster sugar
Method
- Dissolve the sugar and salt in the vinegar over low heat, cool and add all other ingredients in a suitable dish.
Thai Red Curry Paste
Serves: people
Ingredients
- 5 Dried red chilli soaked until softened
- 1 Banana shallot
- 5 clove Garlic minced or grated
- 1 tbsp Lemongrass finely chopped
- 1 tsp Galangal Chopped
- 5 g Coriander root OR 5 g Fresh Coriander stems
- 1 tsp Sea salt
- 1 tbsp Ground Coriander
- 1 tsp Ground Cumin
- 1-2 Kaffir lime leaves finely shredded
- ½ tsp Shrimp paste Optional
Method
- Soak the Dry red chilli in warm water until softened.
- Blend the Dry red chilli, Banana shallot, Garlic, Lemongrass, Fresh Coriander root or stems and Sea salt to a smooth paste.
Thai Red Curry
Serves: People
Ingredients
- 300 g Chicken thighs skinless and boneless cut into bite-sized pieces, OR 300 g Tofu, drained and cubed
- 160 g Butternut squash peeled and cut into 2 cm cubes
- 60 g Red curry paste
- 1 tbsp Vegetable oil
- 400 ml Coconut milk
- 30 g Palm sugar
- 1 tbsp Fish sauce OR 1 tbsp Mushroom sauce
- 1 tsp Sea salt
- 2 Kaffir lime leaves
- 2 Red chilli sliced
- 10 g Sweet Thai basil 2 tbsp, leaves picked
Method
Method
- Heat the Vegetable oil in a pan over medium heat. Add the Red curry paste and cook for 1–2 minutes until fragrant.
- Add a few tablespoons of Coconut milk and stir until the curry paste forms a smooth sauce.
- Add the Chicken thighs, if using, and cook for 2–3 minutes, stirring to coat evenly in the curry paste.
- Pour in the remaining Coconut milk and add the Butternut squash, Palm sugar, Fish sauce and Kaffir lime leaves.
- Bring to a gentle simmer and cook for 12–15 minutes, until the Butternut squash is tender and the Chicken is cooked through.
- Taste and adjust the seasoning with Sea salt if required.
- Remove from the heat and stir through the Sweet Thai basil.
- Garnish with the sliced Red chilli and serve immediately.
Thai Vegetable Stir Fry
Serves: People
Ingredients
- 80 g Closed cup mushroom sliced
- 80 g Babycorn sliced lengthways
- 1 Carrot sliced
- 1/4 Chinese leaf shredded or White cabbage, 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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