Cooking Together Thai – Recipes – Massaman Curry, Grilled Salad
Cooking Together Thai Recipes
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.
We Cooked:
- Starter:Â Grilled Beef Spicy Salad;
- Main:Â Chicken Massaman Curry;
- Dessert:Â Choose from the Food Sorcery favourites below
Grilled Beef Spicy Salad – Starter
Ingredients – Serves 2:
- 200g sirloin steak or 300g Oyster Mushrooms
- 1 tbsp fish sauce
- Black pepper
- ¼ cucumber, sliced thin
- 50g red onion
- 1 tomato, quartered
- 20g sliced celery
- 20g spring onion, sliced
- 2-3 sprigs fresh coriander leaves
Dressing:
- 3 cloves garlic
- 1 tsp coriander root – optional
- 1 red chilli, de-seeded
- 2 Birdseye chilli – optional
- 2 tbsp fish sauce
- 2 tsp palm sugar
- 2 tbsp fresh lime juice
Method:
- Marinate your steak or mushroom in your fish sauce for two minutes.
- To make the dressing, crush the garlic, coriander and chilli in a mortar and pestle into a paste. Season with the lime juice, fish sauce and palm sugar.
- Grill the beef to your liking and then slice into pieces. Then set aside in a mixing bowl.
- Top with the dressing and add the cucumber, tomato, onion, celery and spring onion
- Garnish with fresh coriander.
Chicken Massaman Curry – Main
Ingredients – Serves 2:
- 350g fresh chicken leg and thigh meat or Tofu
- 1 tsp salt
- 2 cups coconut milk
- 100g roasted peanut
- 150g onion cut into chunks
- 150g potato
- 2 bay leaves
- 1 small stick of cinnamon
- 4 cardamom pod
- 60g sugar
- 3 tbsp fish sauce
- ¼ cup tamarind
- 1 tablespoon vegetable oil
Method:
- Fry the curry paste in vegetable oil until you can smell the spices.
- Add 1 cup of coconut milk and cook for 3 minutes.
- Add the chicken or tofu. Then add bay leaf, cinnamon, cardamom, potato and onion and a second cup of coconut milk.
- Cook for a further 30 minutes.
- Then add the sugar, fish sauce and tamarind.
- Add the peanuts, then simmer until you are happy and all is cooked.
- Serve with boiled Thai jasmine rice.
Massaman Paste – Chochaba pre made this for you
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.
Ingredients:
- 4 dried red chilli, sliced and soaked in lukewarm water till soft
- 40g shallots, sliced and toasted in a dry pan
- 25g garlic, sliced and roasted
- 10g galangal
- 15g lemongrass
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 5 white peppercorns
- 10g shrimp paste
Method:
- Squeeze out the water from the chilli and crush in a mortar and pestle taking care not to splash into eyes.
- Add all the ingredients and continue to crush into a fine paste.
Vegetable stir fry
Mushroom, Carrot, Chineses leaf, Mange Tout, beansprouts – Toss all in a hot pan with a little oil for 3-4 mins
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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