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