You are currently viewing Cooking Together Thai Flavours – Larb Gai; Salmon/Tofu Panang Curry; Lemongrass Posset

Cooking Together Thai Flavours – Larb Gai; Salmon/Tofu Panang Curry; Lemongrass Posset

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners.

You cooked:

Starter: Larb Gai

Main: Salmon Panang Curry

Larb Gai Chicken or tofu (bean curd)

Chicken Salad Served in Lettuce

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


  1. 1. 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

  1. 1. Add the fish sauce or mushroom sauce and lime juice, mix well
  2. 2. Add the toasted rice and the chilli flakes
  3. 3. Stir the herbs through

To Serve

  1. 1. Use lettuce leaves like bowls and spoon the mix into the leaves
  2. 2. Serve immediately or allow to cool and serve at room temperature.


Toast the rice in a dry pan taking care not to burn (nice and brown only) Do not crush to a powder crush it only roughly.

Salmon or Prawn Panang Curry – (you can substitute the fish for chicken or pork loin)


  • 2 salmon fillet approx. 300g or use 5 large prawns per person
  • 2 Tbsp curry paste
  • 1-2 tablespoon cooking oil
  • 125ml coconut milk
  • 1 tablespoon grated palm sugar
  • 1 tablespoon fish sauce


  • 2 sprig Thai Sweet Basil
  • 2 kaffir lime leaves finely sliced
  • 1 large fresh red chilli thinly sliced


  1. Slice the Salmon into thin pieces and seal them in a dry pan.
  2. Heat the oil and stir-fry the curry paste in a little coconut milk stirring constantly.
  3. Add more coconut milk a little at a time until all milk is used.
  4. Add fish sauce and palm sugar.
  5. Add the Salmon or prawns back to the pan simmer till Salmon is done.
  6. Garnish with the basil leaf, kaffir lime, chillies and serve.

Panang Curry Paste

This makes about 120g of paste.  This is certainly enough to make two curries.  Chorchaba’s tip is to cook it off in a little vegetable oil, put it in a sterile jar and it will keep for 3 months.

First Set of Ingredients:

  • 10 dry chilli soaked in water
  • 6 grams galangal chopped
  • 6 grams lemongrass chopped
  • 40 grams shallots chopped
  • 18 grams garlic chopped
  • 12 grams coriander root
  • ¼ teaspoon Kafer lime
  • ½ teaspoon salt

Second Set of Ingredients:

  • 4 grams coriander powder
  • 1 gram cumin powder
  • 1/8 star anise powder
  • 1/8 nutmeg powder
  • ¼ teaspoon white peppercorn
  • 1 teaspoon shrimp paste
  • 1 tablespoon crushed peanuts


  1. Blend the first set of ingredients in a mortar and pestle.
  2. Then add the second set of ingredients.

Bean Curd Panang Curry

Ingredients – Serves 2

  • 50 Grams Panang Curry Paste
  • 100 Grams Firm Bean Curd cut thinly
  • 100 Grams Black bean
  • 400 ML coconut milk
  • 1 large red chilli sliced for garnish
  • 2 Sprig Thai Basil
  • 2-3 Kafer lime leaves shredded for garnish
  • 1-2 Tablespoons Soy sauce
  • 1 Tablespoon sugar
  • 1 Tablespoon cooking oil for frying


  1. 1. Pat Dry the bean curd and then fry till golden brown set aside
  2. 2. Heat 100ml of the coconut milk in a small pan and add the curry paste stir fry to a smooth paste until you can smell aroma
  3. 3. add remaining coconut milk soy sauce and sugar continue to stir fry then add the bean curd
  4. 4. cook for 3-5 minutes then remove from heat garnish with the Kafer leaves Basil and chilli

Pandan Rice

Ingredients – serves 2
  • – Jasmine rice
  • – x2 Pandan leaves knotted – buy in Chinese or specialist supermarkets

Method for Rice

  1. 1. Cook your rice as per instructions
  2. 2. During cooking place pandan leaves into the pan or rice cooker.

Sweet & Sour Mixed Vegetables

Ingredients -serves 2

  • 150 grams Mixed seasonal vegetables
  • 50 grams cucumber cut into short strips
  • 1 red pepper cut into small chunks
  • 1 tomato cut into 4
  • 2 spring onion
  • 1 teaspoon sugar optional
  • 1-2 tablespoons tomato ketchup
  • 1-2 tablespoon soy sauce
  • 1 clove garlic finely chopped
  • 1-2 tablespoon cooking oil


  1. Heat the oil brown the garlic.
  2. Add the mixed seasonal vegetables stir-fry to soften.
  3. Add red pepper tomato stir fry 1-2 minutes season with soy sauce and ketchup.
  4. Sugar optional.
  5. Add the cucumber and spring onion at last minute.
  6. Looking for a sweet sour tangy taste.
  7. Tip you can add some fresh pineapple to give a bit of zing.

Spicy Bean Curd and Mushroom Salad

Ingredients -serves 2

  • 140 grams beancurd
  • 200 grams mushroom
  • 1 tablespoon spring onion
  • I sliced red onion
  • 2 slices galangal toasted
  • 1-2 tablespoon fresh mint
  • 1 tablespoon fresh coriander
  • 2 tablespoon toasted crushed rice
  • 1 tablespoon dry chilli
  • 3 tablespoon soy sauce
  • 3 tablespoon lime juice


  1. Clean the mushroom and chop
  2. Mash the beancurd put in a pan cook until dry
  3. Crush the galangal in morter and pestle
  4. Add cooked mushroom and cooked beancurd
  5. Season with soy sauce, lime juice and fresh herb

Lemongrass Posset

Ingredients: Serves 2

  • 300ml of double cream
  • 60g caster sugar
  • 1 stick of lemongrass


  1. 1. Chop the lemon
  2. 2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  3. 3. Take the pan off the heat and stir in the lemongrass
  4. 4. Strain this into a jug and leave to cool for 20minutes.
  5. 5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  6. 6. Refrigerate for 6 hours minimum.Chop

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