Thai Cooking Together – Larb Gai – Panang Curry – Lemon Posset

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Thai Cooking Together – Larb Gai – Panang Curry – Lemon 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;

Dessert: Lemon Posset

LARB GAI (Chicken or Tofu)

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
 

Method:

  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. Add the fish sauce or mushroom 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 mix into the leaves
  2.  
  3. Serve immediately or allow to cool and serve at room temperature.

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

Ingredients:

  • 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

Garnish:

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

Method:

  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

Method:

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

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!

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon
 

Method:

  1. Squeeze the lemon.
  2.  
  3. 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.
  4.  
  5. Take the pan off the heat and whisk in the lemon juice.
  6.  
  7. Strain this into a jug and leave to cool for 20minutes.
  8.  
  9. 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.
  10.  
  11. Refrigerate for 6 hours minimum.
  12.  
  13. Serve with fruit and edible flowers