We really enjoyed having you on our Thai cookery class. Here are the recipes that we cooked, we really hope that you can enjoy them again in your own homes. Chorchaba creates them so they should be simple but authentic.
Larb Gai, Thai Red Curry, Satay Peanut Sauce, Coconut Rice, Vinaigrette Carrot
Chicken Salad Served in Lettuce
Ingredients -serves 2
- . 300g chicken breast or tofu
- . 2 Tbsp water
- . 2 Tbsp fish sauce or mushroom sauce
- . 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 tor
- 1. In a wide pot or frying pan, add the water and chicken (tofu) 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. Add the fish or mushroom sauce and lime juice, mix well
- 2. Add the toasted rice and the chilli flakes
- 3. Stir the herbs through
- 1. Use lettuce leaves like bowls and spoon the larb into the leaves
- 2. Serve immediately or allow to cool and serve at room temperature.
Thai Red Curry with Butternut Squash
Ingredients -serves 2
- 300 grams chicken thigh meat or butternut squash for vegans.
- 60 grams red curry paste
- 1 tablespoon cooking oil
- 600 Ml coconut milk
- 30 grams palm sugar
- 1 tablespoon fish sauce or mushroom sauce for vegans
- 1 teaspoon salt
- 160 grams butternut squash
- 2 pieces Kaffir Lime leaf
- 2 large chilli
- Small bunch fresh Thai basil
Vegan red curry paste
- 7 grams dry chilli remove seed and soak in water until soft
- 3 grams salt
- 1 gram white pepper powder
- 10 grams lemon grass
- 4 grams galangal
- 2 grams kaffir lime
Method for the vegan red curry paste
add all the ingredients in a blender or hand Mortar
grind to a smooth paste
Cook the curry paste in a pan with the oil until you can smell aroma then add several tablespoons of coconut milk to Form a smooth paste
Add the chicken (if using) to seal in the paste then add the remaining coconut milk, squash and season with the sugar salt and Fish sauce
Cook until chicken (of using) is done then garnish with the Thai Basil and sliced chilli.
Chicken (or Tofu) Satay Peanut Sauce
- 500g chicken breast or Tofu
- 125 mls coconut milk
- 1 tspn of galangal
- ½ tspn of cumin powder
- 2 tspn of coriander powder
- 1 tspn of turmeric
- 1 tbsp of lemongrass
- 2 tspn of sugar
- 1 tspn of salt
- Bamboo Skewers
Ingredients for Peanut Sauce
- 1 tsp of curry paste
- 375 mls of coconut milk
- 75g crushed peanuts
- 2 tspn salt
- 3 tbsp sugar
- 3 tbsp of tamarind juice
- 1 tbsp of vegetable oil
- Slice chicken into thin strips or cube the tofu.
- Blend lemongrass, galangal, cumin, coriander and turmeric in a food processor or mortar & pestle to form a paste
- Put chicken in a large mixing bowl and add the paste, sugar, salt, and coconut milk. Stir thoroughly and leave to marinade for 30 minutes or longer.
- Make skewers by adding the chicken strips to the bamboo skewers. These are now ready to grill.
- Fry the curry paste in a pan with oil until aromatic.
- Add the coconut milk, peanuts, salt, sugar, tamarind juice to the paste and simmer until it forms a thick sauce.
- Serve grilled chicken with warm peanut sauce.
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. 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. 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. While coming to boil, rinse the rice in cold water in a sieve.
- 4. Add the rice to the boiling milk, cover with lid and reduce temperature to low.
- 5. After 5 minutes add the set aside coconut milk
- 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.
Ingredients -serves 2
- ¼ cup white vinegar
- ½ cup sugar
- 2 tablespoon water
- 1 tablespoon salt
- 2 large crushed chilli
- ½ cup shredded carrot
- ½ cup daikon
- 2 tablespoon crushed peanut
- fresh coriander
Mix vinegar salt sugar and water in a pan under low heat until dissolved
Bring to the boil and add the chilli, carrot and Daicon. Cover with lid
Remove from heat and allow to cool
Place in bowl add the peanut over vinegar garnish with coriander.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
If you have the time it would be great if you could leave a review on Tripadvisor or google. If you have any feedback about the class please do let us know.