We really enjoyed having you on our Thai cook together. Here are the recipes that we cooked, we really hope that you can enjoy them again in your own homes. Chorchaba creates them so they are simple and authentic.
Starter: Larb Gai Chicken
Main: Chicken Green Curry with Sweet and Sour Mixed Vegetables
Desert: Food Sorcery Chocolate Brownie
Larb Gai Chicken
Chicken Salad Served in Lettuce
Ingredients -serves 2
- . 300g chicken breast minced
- . 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.
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 Green Curry with Chicken
Thai green chicken curry is a real classic, we use a paste made in advance by Chorchaba,(we do run a class to make your own), but if buying she recommends the Mae Ploye brand but there are plenty to choose from. The flavour combinations in Thai Green curry are immediately recognisable and as guests make their own meal, they can balance the levels of spice used to how fiery they want their meal!
Ingredients -serves 2
- 300g Chicken breast
- 25g Green curry paste
- 1 tin 400ml Coconut milk
- 2-3 Kaffir lime leaf torn (these can be kept frozen & smell amazing!)
- Small bunch sweet Thai basil.
- 1-2 Red green chilli cut diagonally
- 1 tablespoon fish sauce.
- Optional 2 teaspoon sugar
- Heat ½ of the coconut milk in a pan and cook for 1 minute on low heat.
- Add the curry paste and cook until you can see the oil forming on the surface of the paste, stirring all the time.
- Add the meat and seal it.
- Add the remaining coconut milk, cook for a few minutes seasoning with fish sauce and optional sugar.
- To serve, sprinkle the chilli and sweet basil leaf as a garnish.
Sweet and Sour Mixed vegetables
Ingredients -serves 2
- 100g Vegetables – We use Aubergine, Courgette & Spring onion – but experiment with what is in your fridge.
- 1 cup pineapple cut into bite sized pieces
- 1 small white onion
- 1 green pepper
- 1 red pepper
- 1/2 small cucumber cut into bite sized pieces
- 1 teaspoon salt
- 1 ½ tbsp tomato ketchup
- 1 tbsp sugar
- 2 tbsp light soya sauce
- 3 tbsp cooking oil
- Heat cooking oil and fry garlic until aromatic. Add the vegetables and toss for 1-2 mins
- Add tomato ketchup, salt & sugar to the garlic and stir well.
- Place a wok over a high heat and add soy sauce and a splash of water
- Add to the wok the bean curd, pineapple, onions, peppers, cucumber & tomato ketchup and stir until vegetables are cooked and serve with rice
Food Sorcery Chocolate Brownies
Ingredients – Makes: 24 brownies
- . ¾ cup (180g) unsalted butter
- . 8oz (250g) dark chocolate, coarsely chopped
- . 4 large eggs
- . 1 ¼ cups (250g) granulated sugar
- . ½ cup (100g) light brown sugar
- . ¼ tsp salt
- . 1 ½ tsp vanilla essence
- . 1 cup (150g) plain flour
- . 8 oz (250g) milk chocolate, coarsely chopped.
- 1. Preheat the oven to 350F (180C gas 4 )
- 2. Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
- 3. Line with foil leaving pieces to foil overhanging the sides.
- 4. Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
- 5. Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
- 6. Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
- 7. Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
- 8. Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
- 9. Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
If you have the time it would be great if you could leave a review on Tripadvisor or google. If you have any feedback about the class please do let us know.