Thai Cookery Class & Meal Recipes – Lab Gai; Yellow Chicken Curry; Prawn Glass Noodles;
Thai Cookery Class & Meal Recipes
We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
We cooked:
- Larb Gai – Minced chicken served in lettuce leaves
- Thai Yellow Chicken (or vegetable) Curry – with vegetables and served with cucumber relish
- Prawn Pad Thai – Stir-fried noodle dish
- OR
- Prawn (or Oyster mushroom) Glass Noodles Spicy Salad (Yam Won Sen)– authentic Thai noodles made from mung beans
- Plain Rice – to accompany your curry
Lab Gai
Ingredients – Serves 2:
- 1 chicken breast or beancurd soy protein – minced 200 grams
- 1 small red onion (shallot) sliced
- 1 teaspoon sliced lemon grass
- 5 fresh mint leaves
- 1 tablespoon spring onion sliced
- 1 tablespoon freshly chopped coriander
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons toasted crushed rice
- 1 tablespoon chilli
Method:
- Cook the chicken in water till it turns white then seal by stir-frying for 3-5 minutes till no pink flesh. For beancurd stir fry for 3-5 mins.
- Remove from heat and season with lime juice fish sauce and herbs.
- Serve with salad.
TIP: Toast the rice in a dry pan taking care not to burn (nice and brown only) Do not crush to a powder crush it only roughly.
Thai Yellow Chicken (or vegetable) Curry
Ingredients – Serves 2:
- 250 grams chicken thigh meat or butternut squash, onion & white cabbage.
- 2 cups coconut milk
- 2 potato (medium size cut into chunks)
- Large onion
- 1 tablespoon Sliced shallots
- 2 tablespoon curry paste
- 1 teaspoon salt
Method
- Cut the chicken or vegetables to bite size
- Fry the shallots till brown remove the shallot leaving the oil
- Cook the curry paste in the oil adding some of the coconut milk and cook to a smooth paste
- Add the chicken or vegetables to seal and then more of the coconut milk
- Add potato and onion and cook till chicken, vegetables and potato are done season with salt to your taste
Cucumber Relish
Ingredients:
- 1 large red chilli sliced
- 1 small shallot sliced
- piece of cucumber de seeded and diced
- white vinegar 1/3 cup
- 1 teaspoon salt
- 2 teaspoon sugar
Method:
- Dissolve the sugar and salt in the vinegar over low heat, cool and add all other ingredients in a suitable dish.
*Yellow Curry Paste – This was Pre Made for you, used in Thai Yellow Chicken Curry
Ingredients:
- 3 dried chilli soaked in water till soft
- 1 teaspoon salt
- 1 teaspoon galangal
- 1 tablespoon lemongrass
- 1 teaspoon ginger
- 50 grams shallots
- 30 grams garlic
- 1 tablespoon coriander powder
- 1 teaspoon cumin
- 1 teaspoon shrimp paste
- 2 teaspoons curry powder
Method
- Soak the chilli in tepid water till soft
- Dry cook the shallot, garlic, lemongrass, galangal and ginger in a hot dry pan
- Squeeze the chilli and add to food processor quick blend then add all dry cooked ingredients
- Blend to smooth paste.
- Add the coriander powder shrimp paste cumin curry powder and blend to smooth paste may need a splash of water to form the smooth paste at this point
Prawn Pad Thai
You can use x1 King Oyster Mushrooms sliced lengthways and cut to 5cm strips and pan fried for a vegan or vegetarian alternative.
Ingredients: serves 2
- 3 tablespoon Cooking oil
- 1 tablespoon crushed garlic
- 100 gram Bean curd
- 5 large Prawns
- 20 grams pickled turnip
- 100 grams Rice noodles
- 1 Egg
- 150 grams Beansprout
- 3 tablespoon pad Thai sauce.
- 1 chopped spring onion
- 40g Crushed Peanuts
- Lime juice
- x1 red chilli sliced, to taste.
Pad Thai Sauce:
- 1 cup Tamarind
- ¾ cup Fish sauce (oyster sauce for vegan, vegetarian)
- 1 cup sugar
Method:
To Make Your Pad Thai Sauce:
- Add all ingredients in a pan and bring to low simmer until sugar is dissolved.
- Allow to cool and keep in a jar for future use.
For The Pad Thai:
- Heat oil in a wok brown the garlic and fry taking care not to burn.
- Add the cubed bean curd cook until browned add the prawns and cook until pink.
- Add the pickled turnip and then the noodles until transparent in appearance.
- Add three tablespoons of your pad Thai sauce, mix well.
- Push everything to one side of your wok and add 1 beaten egg and scramble then fold in all ingredients together mixing well.
- Finally add your fresh bean sprout and spring onion turn off the heat and garnish with crushed peanut and chilli then squeeze the lime over.
Additional Recipe – Prawn (or Oyster Mushroom) Glass Noodles Spicy Salad (Yam Won Sen)
Ingredients – Serves 2:
- 70 grams glass noodles soften in cold water
- 5 prawns or Oyster Mushroom & cashew
- 1-2 cloves garlic
- 1 chilli
- 2 tablespoon lime juice
- 2 tablespoons fish sauce or oyster sauce (V)
- 1 teaspoon sugar, optional to your taste
Salad Ingredients:
- 1/4 red onion thinly sliced
- 1 tomato cut into 8
- 1 spring onion chopped
- 1 fresh coriander chopped
- Sprig fresh mint chopped
- 1 stem fresh celery chopped
Method:
- Chop the chilli
- Place the noodles in hot water for a few seconds (follow packet instructions for this)
- Fry the chopped garlic forming a garlic oil
- Mix the chilli, lime juice, fish (oyster) sauce as a dressing
- Place the salad ingredients on the cooked noodles
- Place the cooked prawns or oyster mushrooms & cashew on top
- Add the chilli dressing and the garlic oil over the assembled salad.
Sweet Chilli Sauce
Ingredients
- 900mls of white vinegar
- 900g caster sugar
- 4 tbsp salt
- 6 whole garlic cloves
- 5 chillis
Method
- Put all the ingredients in a pan and simmer. It should become lovely and gloopy!
This will last in a clean bottle in the fridge for weeks!
Chorchaba’s Favourite brands for her dishes
Available in Asian supermarkets such as W.H.Lungs or Wing Yip
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.
Take a Look at our cookery classes. Gift vouchers are available and never expire.
