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Cooking Together Thai Recipes – Lab Gai; Green Curry;

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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 class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: Lab Gai;

Main: Thai Green Curry;

Dessert: Chocolate Brownies;

Lab Gai

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 torn

Method:

  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. Add the fish sauce and lime juice, mix well
  2.  
  3. Add the toasted rice and the chilli flakes
  4.  
  5. Stir the herbs through

To Serve

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

 

Thai Green Curry

Ingredients – Serves 2:

  • – Chicken breast
  • – 25g Green curry paste
  • – 1 tin 400ml Coconut milk
  • – 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

Method:

  1. Heat ½ of the coconut milk in a pan and cook for 1 minute on low heat.
  2.  
  3. Add the curry paste and cook until you can see the oil forming on the surface of the paste, stirring all the time.
  4.  
  5. Add the meat and seal it.
  6.  
  7. Add the remaining coconut milk, cook for a few minutes seasoning with fish sauce and optional sugar.
  8.  
  9. To serve, sprinkle the chilli and sweet basil leaf as a garnish.

Vegetable stir fry

Mushroom, Carrot, Chineses leaf, Mange Tout – Toss all in a hot pan with a little oil for 3-4 mins

Coconut Rice (Demo)

Ingredients  – Serves 4 to 6:

This uses as whole can of coconut milk

  • – 1 can coconut milk (400ml)
  • – 400 ml water
  • – Salt – 1 tablespoon
  • – Sugar – 3 tablespoon
  • – Pandan Leaf (if you find, use lemon grass or ginger)
  • – Rice – 450g Jasmine Rice (Thai fragrant rice)

Method:

  1. Save half the coconut milk, and pour the remaining milk into a measuring jug.  Dilute the coconut milk with water so you have 600ml total.
  2.  
  3. Put the diluted milk into a pan with the sugar, salt and pandan leaf, stir to dissolve the sugar then bring to the boil.  If you don’t dissolve the sugar, it will burn on the bottom.
  4.  
  5. While coming to boil, rinse the rice in cold water in a sieve.
  6.  
  7. Add the rice to the boiling milk, cover with lid and reduce temperature to low.
  8.  
  9. After 5 minutes add the set aside coconut milk.
  10.  
  11. Stir occasionally, you don’t want it to stick to the bottom – it will take about 15 minutes to cook and the rice will be soft and dry.  Remove from heat and allow to rest. 

Sweet Chilli Sauce (Demo)

Ingredients:

  • – 900mls of white vinegar
  • – 900g caster sugar
  • – 4 tbsp salt
  • – 6 whole garlic cloves
  • – 5 chillis

Method:

  • Put all the ingredients in a pan and simmer. It should become lovely and gloopy!
  •  
  • This will last in a clean bottle in the fridge for weeks!

Food Sorcery brownies

Ingredients: makes 18

  • – ¾ cup (180g) of unsalted butter
  • – 8oz (250g) dark chocolate, coarsely chopped
  • – 4 large eggs
  • – 1 ¼ cups (250g) granulated sugar
  • – ½ cup (100g) light brown sugar
  • – ¼ tsp salt
  • – 1 ½ tsp vanilla essence
  • – 1 cup (150g) plain flour
  • – 8 oz (250g) milk chocolate, coarsely chopped.
  •  

Method:

  1. Preheat the oven to 180C, gas 4 

  2. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
  3.  
  4. Line with foil leaving pieces to foil overhanging the sides.
  5.  
  6. Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
  7.  
  8. Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
  9.  
  10. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
  11.  
  12. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
  13.  
  14. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
  15.  
  16. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.
  17.  

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