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

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

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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

Chicken Salad Served in Lettuce

Ingredients -serves 2

  • . 300g chicken breast minced
  • . 2 Tbsp water
  • . 2 Tbsp fish sauce
  • . 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 tor


  1. 1. In a wide pot or frying pan, add the water and chicken and bring to a simmer.  Stir for 2 to 3 minutes breaking up any lumps – the chicken will turn white

Important – Turn off the heat

  1. 1. Add the fish 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 larb 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 Panang Curry

Ingredients – Serves 2

  • – Salmon
  • – 1 tin coconut milk
  • – 3 sprig Thai Sweet Basil
  • – 2 kaffir lime leaves
  • – 1 fresh red chilli
  • – 1 tbsp sugar
  • – 1 tbsp fish sauce
  • – 1 tablespoon vegetable oil
  • – 75-100 grams curry paste






Pandan Rice

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


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

Note: For a Vegan option use 150g bead curd and 150g mushrooms . 



Method for Rice

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

Lemongrass Posset

This is an Italian classic, and is great for a dinner party – as it can be made in the morning.

You could crush up biscuits of your choice and put in the bottom of the glass.  A classic Italian version would be an amaretti and serve a glass of amaretto on the side!

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

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.

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