Love Thai Northern Flavours Recipes
Our 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 and make a great combination for dinner party ideas.
- Khao Soi
- Nam Prik Ong
- Chilli Garlic Fish
- 8 cups coconut milk
- 6 chicken drum sticks
- 1 tablespoon salt
- Sprig of coriander
- Soy sauce
- Lime juice
- Garlic oil
Chilli mix for the curry paste:
- 6 dry chilli about 5-10 grams
- 5 shallots sliced or approx. 50 grams
- Small piece of ginger sliced 15 grams
- 1 teaspoon coriander seed
- 3 black cardomon seed only
- 1 tablespoon turmeric powder
- 1 teaspoon salt
Or you can simply blend the following:
- 1 tablespoon red curry paste
- 2 tablespoon curry powder
- Small piece of fresh ginger
- Toast the chilli mix ingredients in a dry pan on low heat for 2-3 minutes then allow to cool before you blend it together to form a fine paste in a mortar pestle.
- Heat the coconut milk on medium heat bring to simmer
- Using half the coconut milk fry the chilli paste when you can smell aroma add the rest of the coconut milk with the chicken and cook for 45 minutes or till meat cooked through
- Cook the noodles by packet instructions
- Place noodles in a bowl and cover with the chicken curry.
- Season with fresh lemon juice to taste you could also add raw beansprout or blanched beansprout to the curry as a garnish.
Nam Prik Ong
- 5 chilli
- 1 teaspoon shrimp paste
- 50 grams shallots sliced
- 1 tablespoon sliced garlic approx. 13 grams
- 1 ½ tablespoon vegetable oil
- 200 grams mince pork
- 250 grams cherry tomato cut in half
- 50ml water
- 30 gram sugar
- ½ tablespoon fish sauce
- Fresh coriander for garnish
- Fresh spring onion chopped approx. 13 grams
- Red chilli
- Veg salad sliced cucumber, carrot enough to serve
- Soak the chilli in water 2-3 minutes then combine in a mortar and pestle with the salt, garlic and shallots, pound to a fine paste taking care not to splash into eyes.
- Fry the paste in the oil until you can smell aroma then add the pork and fry for 3-4 minutes
- Add the tomato and continue to cook till soft. Add the water and simmer for several more minutes to form a wet paste mix.
- Season to taste with sugar and fish sauce.
- Garnish with coriander and spring onion
- Serve with plenty of rice or as a dip with the sliced vegetables.
Vegetarian Nam Prik Ong
- 1 block of firm beancurd
- 150 grams cherry tomato
- 50 grams button mushrooms or similar roughly chopped
- 3 dry chilli
- 1 tablespoon shallots chopped
- 1 tablespoon garlic chopped
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 2 tablespoon tamarind juice
- ¼ cup cooking oil/ vegetables oil
- Crumble the beancurd roughly then set aside.
- Soak the dry chilli until soft then pat dry then crush to a fine paste.
- Heat the oil and fry the bean curd until golden crispy do not burn.
- Take some oil from the bean curd just enough to fry the shallots, garlic and crushed chilli until you can smell aroma.
- Add the soya sauce, salt, bean curd, mushrooms and tamarind juice. Add some water if needed and cook, stirring occasionally.
- Add the tomato and cook for 3 minutes, taste and if you prefer it sweeter add a little sugar.
- Serve as a dip with fresh sliced cucumber or salad leaf.
Chilli Garlic Fish
- 500 grams fish (fillited mackerel or similar)
- 5 shallots sliced
- 5 red chilli sliced
- 5 cloves garlic sliced
- 3 tablespoon tamarind juice
- 1 small sprig freah coriander
- 1 tablespoon sugar
- 2 tablespoon fish sauce
- Heat the oil and fry the fish till golden brown and slightly crispy, then set aside.
- Finely chop the chilli, garlic, shallots and coriander.
- Heat some of the oil from the fried fish and stir-fry this mix for 2 minutes on medium heat.
- Season with the tamarind juice, sugar and fish sauce stir fry for 2 minutes and then pour over the cooked fish.
Beancurd Chilli Garlic
- firm bean curd block
- 3 tablespoon sugar
- 3 tablespoon soy sauce
- cooking oil
- 1 fresh red chilli sliced lengthways
- 2 sprig Thai Basil
- ½ cup water
For the Sauce:
- 30 grams roughly chopped birds eye chilli or 3 large red chilli
- ¼ teaspoon salt
- 3 tablespoon garlic roughly chopped
- 3 tablespoon shallots roughly chopped
- form above ingredients to a paste
- Cook the beancurd in water for about 5 minutes then pat dry. Then in a frying pan, deep fry the beancurd until golden brown before setting it aside.
- Heat 2 tablespoons oil over a medium heat and add the paste. Cook until you can smell the spices, then add the sugar, soy sauce and a little water if too dry.
- Add the cooked beancurd to the sauce and cook for 2 more minutes.
- Serve garnished with garlic, Thai basil and sliced chilli.