Off to Uni – Thai Curries Recipes
Off to Uni – Thai Curries 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 for the family to cook again.
We Cooked:
- Thai Green Curry with Vegetables
- Salmon Panang
- Pad Kee Mow
- Egg Fried Rice
- Vegetable Stir Fry
Thai Green Curry with Vegetables
Ingredients – Serves 2:
- 300g Chicken breast or Tofu
- 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:
- Heat ½ of the coconut milk in a pan and cook for 1 minute on low heat.
- Add the curry paste and cook until you can see the oil forming on the surface of the paste, stirring all the time.
- Add the meat and seal it.
- Add the remaining coconut milk, cook for a few minutes seasoning with fish sauce and optional sugar.
- To serve, sprinkle the chilli and sweet basil leaf as a garnish.
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:
- Slice the Salmon into thin pieces and seal them in a dry pan.
- Heat the oil and stir-fry the curry paste in a little coconut milk stirring constantly.
- Add more coconut milk a little at a time until all milk is used.
- Add fish sauce and palm sugar.
- Add the Salmon or prawns back to the pan simmer till Salmon is done.
- Garnish with the basil leaf, kaffir lime, chillies and serve.
Pad Kee Mow
Ingredients: Serves 1
- 2 tablespoon cooking oil
- 150 gram chicken thigh
- 65 grams mushroom cut to ¼
- 65 gram baby young corn
- 30 grams carrot
- 40 gram green fine bean
- ¼ cup water of chicken stock
- 300 gram soft rice noodle
- 2 tablespoon oyster sauce
- 2 teaspoon light soy sauce
- 1 large red chilli sliced
- 20 gram local basil
- 2 birds eye chilli
- 2 clove garlic
Method:
- Crush the chilli and garlic set aside.
- Blanche all vegetables set aside.
- Heat the wok with the oil fry the chicken for 4 minutes.
- Add the crushed chilli garlic followed by all vegetables with water or chicken stock combine well together add the soft noodles and the soy sauce oyster sauce (some sugar optional)
- Add the basil and the large red chilli and serve.
Traditional Egg fried rice
A light fluffy and tasty, egg fried rice is an easy stir-fry that anyone can make. The key to success is to use chilled cooked rice that has been well rinsed before cooking then stir fry over high heat for a short period as possible.
Ingredients: Serves 2
- 1.3 cups (200 grams) cold boiled rice
- 1 egg
- 1 ½ tablespoons cooking oil
- 1 clove garlic
- 1 teaspoon light soy sauce
- 1 stalk spring onion
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- pinch ground white pepper
Method:
- Loosen the rice as much as possible with chopsticks or spoon.
- Lightly beat the egg until the whites and yolk are fully blended.
- Heat an oiled wok over high heat until it starts to smoke.
- Pour in 1 tablespoon of oil to coat as much of the wok as you can (avoid non-stick wok if possible)
- Pour in the egg once it begins to set stir to help any running part set and scramble quickly, so it transforms into small separate pieces then turn out of the pan.
- Place back over the heat add the remaining oil and fry the garlic gently till golden brown now add the rice and stir fry continuously until the rice is piping hot throughout using a spatula to breakup any clumps.
- Return the cooked egg to the wok along with the spring onion continue to cook gently for several minutes till everything is piping hot then season with the light soy sauce, sesame oil, salt and white pepper giving everything a final stir then dish out and serve immediately.
Vegetable Stir Fry
Mushroom, Carrot, Chineses leaf, Mange Tout – Toss all in a hot pan with a little oil for 3-4 mins.
We hope you enjoyed the class!
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