Thai Cookery Class & Meal Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Larb Gai – Minced chicken served in lettuce leaves
- Thai Yellow Chicken (or vegetable) Curry served with cucumber relish
- Prawn Pad Thai – Stir-fried noodle dish
- Plain Rice – to accompany your curry
Thai Lab Gai
Servings: 2 People
Ingredients
- 200 g Chicken mince 200g prawns or 200g firm tofu crumbled
- 1 Banana Shallot finely sliced
- 1 Lemongrass finely sliced, optional
- 1 Lime juice
- 2 tbsp Fish sauce
- 2 tbsp Jasmine rice toasted and crushed
- 1 tsp Chilli flakes
- 5 g Fresh Mint 1 tbsp, torn or chopped
- 5 g Fresh Coriander 2 tbsp, torn or chopped
- 1 Little gem lettuce to serve
- 1 Spring onion sliced, to serve
Method
- Toast the Thai sticky rice in a dry pan over medium heat until golden brown. Allow to cool, then grind to a coarse powder.
- Place a small amount of water in a pan and bring to a gentle simmer. Add the chicken mince and cook, stirring regularly, until no pink remains.
- Remove from the heat.
- Season with lime juice and fish sauce to taste, then stir to combine.
- Add the crushed toasted rice and chilli flakes, mixing well. Fold through the chopped mint and fresh coriander.
- Taste and adjust the seasoning with additional lime juice or fish sauce if required. Serve immediately.
Pescatarian Option
- Heat a pan over medium-high heat. Add Vegetable oil. Add the King prawn and cook for 2–3 minutes, stirring regularly, until pink and just cooked through. Remove from the heat and continue with the Lime juice, Fish sauce, toasted rice, Chilli flakes and herbs.
Vegetarian/vegan Option
- Pat the tofu dry with kitchen paper. Heat a pan over medium-high heat. Add Vegetable oil. Add the Firm tofu and cook for 4–5 minutes, stirring occasionally, until lightly browned and excess moisture has evaporated. Remove from the heat and continue with the Lime juice, Fish sauce, toasted rice, Chilli flakes and herbs.
Thai Yellow Chicken Curry
Servings: 2 People
Ingredients
- 330 g Chicken thighs skinless and boneless cut into chunks
- 400 ml Coconut milk
- 300 g Maris Piper potatoes 2 medium, cut into chunks
- 1 Onion large, sliced
- ¼ Banana shallot sliced
- 2 tbsp Yellow curry paste Recipe below
- 1 tsp Sea salt to taste
Method
- Method
- Meat Option
- Heat a pan over medium heat. Cook the banana shallot for 3–4 minutes until golden. Remove and reserve.
- Add the yellow curry paste and a splash of coconut milk. Cook for 1–2 minutes, stirring until smooth and fragrant.
- Add the chicken and cook for 2–3 minutes until sealed.
- Add the remaining coconut milk, potato and onion.
- Simmer for 20–25 minutes until the chicken and potatoes are cooked through.
- Season with sea salt to taste.
- Garnish with the reserved shallots and serve.
Thai Cucumber Relish
Servings: 2 People
Ingredients
- 1 red chilli large, sliced
- 1 Banana shallot small, sliced
- ¼ Cucumber de seeded and diced
- 80 ml Rice vinegar
- 1 tsp Sea salt
- 8 g Caster 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
Makes approximately 150g paste
Servings: 10 People
Ingredients
- 3 Dried red chilli soaked until soft
- 1 tsp Sea salt
- 5 g Galangal sliced
- 1 Lemongrass stick, finely sliced
- 5 g Fresh ginger 1 tsp
- 1 Banana shallot large, roughly chopped
- 6 clove Garlic minced or grated
- 1 tsp Ground Turmeric
- 1 tbsp Ground coriander
- 1 tsp Ground cumin
- ¼ tsp White pepper
- 1 tsp Shrimp paste
Method
- Soak the dried chilli in warm water for 15–20 minutes until softened. Drain and squeeze out excess water.
- Place the Banana shallot, Garlic, Lemongrass, Galangal and Fresh ginger in a dry pan over medium heat. Cook for 3–4 minutes, turning occasionally, until lightly coloured and fragrant.
- Add the soaked chilli to a food processor and blend briefly.
- Add the cooked aromatics and Sea salt. Blend until finely chopped.
- Add the Ground turmeric, coriander, cumin, white pepper and Shrimp paste.
- Blend until a smooth paste forms, adding a small splash of water if required.
- Use immediately or store in an airtight container in the fridge for up to 3 days.
Chef Notes
- Dry cooking the aromatics removes excess moisture and gives the curry paste a deeper flavour.
- For a smoother paste, scrape down the sides of the food processor several times during blending.
Prawn Pad Thai
For a vegan/veggie option use Firm tofu
Servings: 2 People
Ingredients
- 3 tbsp Vegetable oil
- 1 Banana shallot finely sliced
- 150 g King prawns OR 250 g Firm tofu, cubed
- 20 g Pickled turnip chopped
- 100 g Flat rice noodles 10mm thickness
- 1 Egg beaten
- 100 g Beansprouts
- 3 tbsp Pad Thai sauce
- 1 Spring onion sliced
- 40 g Blanched Peanuts crushed
- 1 Lime cut into wedges
- 1 Red chilli sliced
Method
- Soak the Rice noodles according to the packet instructions. Drain and set aside.
- Heat a pan over medium-high heat and add the Vegetable oil.
- Add the Banana shallot and cook for 1–2 minutes until softened.
- Add the King prawns and cook for 2–3 minutes until pink. IF using tofu cook for 5–6 minutes until golden and lightly browned.
- Add the Pickled turnip and cook for 30 seconds.
- Add the Rice noodles and Pad Thai sauce. Toss well until the noodles are coated and heated through.
- Push everything to one side of the pan. Add the Egg and scramble until just set.
- Fold the Egg through the noodles.
- Remove from the heat and stir through the Beansprouts and Spring onion.
- Serve topped with the Peanuts and Red chilli, with Lime wedges on the side.
Chef Notes
- Add the Beansprouts and Spring onion at the end to retain their crunch and freshness.
- The noodles should be glossy and evenly coated in the sauce. If they become dry, add a splash of water while tossing.
Pad Thai Sauce
Makes approximately 450 ml
Servings: 15 Portions
Ingredients
For the tamarind juice
- 100 g Tamarind pulp
- 300 ml Water warm
For the Pad Thai sauce
- 200 g Caster sugar
- 240 ml Tamarind juice
- 180 ml Fish sauce or light soy sauce
- 1 tsp Chilli flakes
Method
For the tamarind juice
- Place the Tamarind pulp in a bowl and pour over the Warm water.
- Leave to soak for 15–20 minutes.
- Using your hands, break up the pulp and mix well with the water.
- Pass through a sieve, pressing firmly to extract as much liquid as possible.
- Measure out 240 ml Tamarind juice for the sauce.
For the Pad Thai sauce
- Place the Tamarind juice, Caster sugar, Fish sauce and Chilli flakes in a pan.
- Bring to a gentle simmer over medium heat, stirring until the sugar has dissolved.
- Simmer for 2–3 minutes, stirring occasionally.
- Remove from the heat and allow to cool completely.
- Transfer to a sterilised bottle or container and refrigerate until required.
Chef Notes
- Use 3 tbsp Pad Thai sauce for a 2-person portion of Pad Thai.
- The sauce should be sweet, sour and salty with a gentle chilli heat.
- Store in the fridge for up to 3 months.
Sweet Chilli Sauce
Makes approximately 1.5 litres
Servings: 20 Portions
Ingredients
- 900 ml Rice vinegar
- 900 g Caster sugar
- 4 tbsp Sea salt
- 6 clove Garlic minced or grated
- 5 Red chilli roughly chopped
Method
- Place the White vinegar, Caster sugar and Sea salt in a pan over medium heat. Stir until the sugar has dissolved.
- Add the Garlic and Red chilli.
- Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until slightly reduced.
- Carefully blend until smooth using a stick blender or food processor.
- Return to the pan and simmer for a further 10–15 minutes until the sauce thickens and lightly coats the back of a spoon.
- Allow to cool completely before transferring to sterilised bottles.
Chef Notes
- The sauce will continue to thicken as it cools.
- For a smoother finish, pass through a sieve after blending.
- Store in a sterilised bottle or jar in the fridge for up to 4 weeks.
- For extra heat, increase to 8–10 Red chilli.
We hope you enjoyed the class!
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