Thai Class & Meal – Larb Gai, Thai Chicken Curry, Satay Chicken, Broccoli & Carrot Stir Fry,Coconut Rice
We hope you enjoyed your evening at the cookery school, Chorchaba loves to delight guests with her fabulous Thai dishes, of you have any questions for her please ask and we’ll get back to you.
Menu: Larb Gai, Chicken Satay, Thai chicken Curry, Broccoli & Carrot Stir Fry, Thai red paste, Coconut rice.
Larb Gai
Chicken Salad Served in Lettuce
Ingredients -serves 2
- . 300g chicken breast
- . 2 Tbsp water
- . 2 Tbsp fish 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
Method
- 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. Add the fish sauce and lime juice, mix well
- 2. Add the toasted rice and the chilli flakes
- 3. Stir the herbs through
To Serve
- 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.
Satay and peanut sauce – makes 24 mini skewers
Ingredients -serves 2
Chicken breast 250g (in strips) or 6 King Oyster Mushrooms (cut into quarters length ways)
Coconut milk half tin (200ml)
Satay Spice Mix – makes plenty
- Galangal 1 teaspoon
- Cumin powder half teaspoon
- Coriander powder 2 teaspoon
- Turmeric 1 teaspoon
- Lemongrass powder 1 tablespoon – you can use fresh lemon grass
- Sugar 2 teaspoon
- Salt 1 teaspoon
Bamboos skewer (soak in water)
Method
Slice chicken into thin strips and quarter mushrooms lengthways
Blend the spices together – lemongrass, galangal, cumin coriander, Turmeric, in food processor or mortar pestle to paste
Put chicken or mushrooms to mixing bowl with the paste, the sugar, salt and coconut milk
Marinade for 30 minutes
Then skewer and set aside
Ready to grill or griddle – keep turning until cooked through – 2-3 minutes each side.
Peanut dipping Sauce
- 2 teaspoon red curry paste (add more for spicier or less for milder)
- 1.5 tin of coconut milk (half tin left from above recipe)
- 60g crumbled peanut
- 2 teaspoon salt
- 3 tablespoons sugar
- 3 tablespoons tamarind juice
- 1 tablespoon cooking oil
Method
Fry curry paste with oil until aromatic
Add coconut milk, peanuts, salt, sugar and tamarind juice
Simmer until sauce thickens – serve with satay skewers
Broccoli & Carrot Stir Fry
Ingredients -serves 2
- 2 clove garlic crushed then chopped
- 300 grams total of – Broccoli, Chinese leaf cabbage, Carrot, Mushroom.
- 2 tablespoon cooking oil
- 1-2 tablespoon light soy sauce
- 1-2 tablespoon oyster sauce
Method
- Heat the oil brown the garlic
- Add the broccoli and Carrot cook to soften
- Add the mushrooms Chinese leaf and season with light soy sauce oyster sauce.
Cucumber Relish
Ingredients
- 1 small red onion sliced
- ¼ cucumber diced
- 1 fresh red chilli sliced
- ¼ cup white vinegar
- ¼ cup sugar
- ¼ cup ml water
- 1 teaspoon salt
Method
- Heat the vinegar and water in a pan add the sugar and salt allow to dissolve simmer for 2-3 minutes.
- Add the cucumber, chilli onion just before serving.
Thai Red Chicken Curry with Butternutsquash
Ingredients -serves 2
- 300 grams chicken thigh meat
- 60 grams red curry paste
- 1 tablespoon cooking oil
- 600 Ml coconut milk
- 30 grams palm sugar
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 160 grams butternut squash
- 2 pieces Kaffir Lime leaf
- 2 large chilli
- Small bunch fresh Thai basil
Method
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 to seal in the paste then add the remaining coconut milk, squash and season with the sugar salt and Fish sauce
Cook until chicken is done then garnish with the Thai Basil and sliced chilli.
Red Thai Curry paste
Ingredients -serves 2
30 grams dried red chilli
10 grams small birds eye chilli
40 grams galangal
40 grams lemon grass
40 grams shallots
40 grams garlic
10 grams Kaffir lime leaf
10 grams shrimp paste
150 ml water
Method
- Blend all the ingredients
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)
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. 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.
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