Eat Out To Help Out – Thai Recipes

Food Sorcery Coconut Rice

Gently coconutty sticky rice dish that you can serve on the side of spicy dishes to neutralise the chilli burn! 

Ingredients -serves 4-6

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)



  1. 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. 2. 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.
  3. 3. While coming to boil, rinse the rice in cold water in a sieve.
  4. 4. Add the rice to the boiling milk, cover with lid and reduce temperature to low.
  5. 5. After 5 minutes add the set aside coconut milk
  6. 6. 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. 

Larb Gai

Chicken Salad Served in Lettuce

Ingredients -serves 2

  • . 100g minced chicken breast
  • . 1 Tbsp water
  • . 1 Tbsp fish sauce
  • . 1 small shallot, thinly sliced
  • . 1 Tbsp lime juice
  • . Chilli Flakes to taste – 1-2 teaspoons
  • . 1 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 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.

Chicken Chilli Basil

Ingredients -serves 2

  • . 2 Chicken Thighs, diced
  • . 25g Chopped Garlic
  • . 1-2 Birdseye Chilli (traditionally this has a lot of chilli in!)
  • . 4- 5 Basil Leaves
  • . 1 tablespoon Light Soy Sauce
  • . 1 tablespoon Oyster Sauce
  • . 3 – 4 drops Dark Soy Sauce
  • . 2 tablespoon Cooking Oil
  • . 2 tablespoon Water or Stock
  • . Pinch of Sugar (optional)


  1. 1. Cut chicken into small piece
  2. 2. Chopped chilli and garlic roughly
  3. 3. Heat vegetable oil in a wok over medium heat
  4. 4. Add chili and garlic to the hot oil and fry until aromatic
  5. 5. Add the chicken pieces and stir fry until no longer pink and cooked through for around 3 minutes
  6. 6. Season with sauces and add a pinch of sugar if desired. If it looks too dry, then add your water or stock.
  7. 7. Turn off the heat, stir in the basil leaves and serve with rice.

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