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, Beef Massaman curry, Stir Fry mixed veg, Cucumber relish
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
- 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
- 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)
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
Fry curry paste with oil until aromatic
Add coconut milk, peanuts, salt, sugar and tamarind juice
Simmer until sauce thickens – serve with satay skewers
- 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
- 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.
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.
Beef Masuman Curry
- – 300g Beef
- – 500ml Coconut Milk
- – 75g Masuman Curry paste
- – 1 medium Onion
- – 2 medium size potato
- – 2 Tbsp Tamarind
- – 2 Tbsp Fish Sauce
- – 3 Tbsp Palm Sugar
- – 50g Roast Peanuts
- Cook the beef in a pan with 100ml coconut milk diluted with water to tenderise.
- cut potato into small chunks and blanch then drain.
- Add the curry paste to a little oil in a pan and stir until mixed to a smooth paste and you can smell aroma.
- mix in all remaining coconut milk. Add the beef and potato and paenuts and cook until potato softens.
- Add the sugar, fish sauce, onion and tamarind, with a pinch of salt simmer for another 2 minutes.
- Dilute the coconut milk with 100ml or 2 cups of water.
- Blanch potato before adding to the curry.
Vegetable stir fry
Mushroom, Carrot, Chineses leaf, Mange Tout – Toss all in a hot pan with a little oil for 3-4 mins