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Thai Cookery Class & Meal – Recipes

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. 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. 1. Add the fish sauce and lime juice, mix well
  2. 2. Add the toasted rice and the chilli flakes
  3. 3. Stir the herbs through

To Serve

  1. 1. Use lettuce leaves like bowls and spoon the larb into the leaves
  2. 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

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

  1. Heat the vinegar and water in a pan add the sugar and salt allow to dissolve simmer for 2-3 minutes.
  2. Add the cucumber, chilli onion just before serving.

Chicken Chilli Basil

Ingredients -serves 2

  • 2 Chicken Thighs (skinless)
  • 25g Chopped Garlic
  • 7 – 10 Birdseye Chili (or less depending on your spice tolerance)
  • 4- 5 Basil Leaves
  • 1 tablespoon Soya Sauce
  • 1 tablespoon Oyster Sauce
  • 3 – 4 drops Dark Soy Sauce
  • 2 tablespoon Cooking Oil
  • 2 tablespoon Water or Stock
  • Pinch of Sugar (optional)

Method

  1. Cut chicken into small piece
  2. Chopped chilli and garlic roughly
  3. Heat vegetable oil in a wok over medium heat
  4. Add chili and garlic to the hot oil and fry until aromatic
  5. Add the chicken pieces and stir fry until no longer pink and cooked through for around 3 minutes
  6. Season with sauces and add a pinch of sugar if desired. If it looks too dry, then add your water or stock.
  7. Turn off the heat, stir in the basil leaves and serve with rice.
  8.  

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