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Thai Cooking Together – Larb Gai, Chilli Chicken Basil, lemongrass posset.

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: Chilli Chicken Basil with sweet & sour stir fry

Desert: Lemongrass posset

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. 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.


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 Roti

Ingredients -serves 2

  • 1 1/2 cup All purpose flour
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1 tbsp Vegetable Oil / Olive Oil
  • 1/2 tsp Baking Powder
  • 1/4 cup Warm Water
  • 1/4 cup Warm Milk (Coconut milk for vegan version)
  • Butter / Olive oil, for cooking rotis


  1. In large bowl, add flour, salt, sugar, baking powder and mix well.
  2. Now add the oil, warm water, warm milk and mix to form smooth and semi stiff dough. If the dough is very dry then add little more water or milk.
  3. Let the dough rest for about 30 minutes.
  4. Dust the working surface. Divide the dough into 8 equal portions.
  5. Roll each portion into 6 inch disk. See that the roti is not too thick or too thin.
  6. Heat the pan / tava. brush it with butter. Cook the roti until it bubbles on one side and then flip it, again brush with some butter and cook till it becomes golden brown.
  7. Repeat the process for remaining portions of the dough.

Chicken Chilli Basil

Ingredients -serves 2

  • . 2 Chicken Thighs, diced
  • . 25g Chopped Garlic
  • . 1-2 Birdseye Chilli (traditionally this has a lot of chilli in!)
  • . 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)



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

Sweet & Sour Mixed Vegetables

Ingredients -serves 2

  • 150 grams Mixed seasonal vegetables
  • 50 grams cucumber cut into short strips
  • 1 red pepper cut into small chunks
  • 1 tomato cut into 4
  • 2 spring onion
  • 1 teaspoon sugar optional
  • 1-2 tablespoons tomato ketchup
  • 1-2 tablespoon soy sauce
  • 1 clove garlic finely chopped
  • 1-2 tablespoon cooking oil


  1. Heat the oil brown the garlic.
  2. Add the mixed seasonal vegetables stir-fry to soften.
  3. Add red pepper tomato stir fry 1-2 minutes season with soy sauce and ketchup.
  4. Sugar optional.
  5. Add the cucumber and spring onion at last minute.
  6. Looking for a sweet sour tangy taste.
  7. Tip you can add some fresh pineapple to give a bit of zing.

Food Sorcery Coconut Rice or  Red Rice

Gently coconutty sticky rice dish that you can serve on the side of spicy dishes to neutralise the chilli burn! 

Ingredients -serves 4-6

This uses as whole can of coconut milk

  • . 1 can coconut milk (400ml)
  • . 400 ml water
  • . Salt – 1 tablespoon
  • . Sugar – 3 tablespoon
  • . Pandan Leaf (if you find, use lemon grass or ginger)
  • . Rice – 450g Jasmine Rice (Thai fragrant rice)



  1. 1. Save half the coconut milk, and pour the remaining milk into a measuring jug.  Dilute the coconut milk with water so you have 600ml total.
  2. 2. Put the diluted milk into a pan with the sugar, salt and pandan leaf, stir to dissolve the sugar then bring to the boil.  If you don’t dissolve the sugar, it will burn on the bottom.
  3. 3. While coming to boil, rinse the rice in cold water in a sieve.
  4. 4. Add the rice to the boiling milk, cover with lid and reduce temperature to low.
  5. 5. After 5 minutes add the set aside coconut milk
  6. 6. Stir occasionally, you don’t want it to stick to the bottom – it will take about 15 minutes to cook and the rice will be soft and dry.  Remove from heat and allow to rest. 

Lemongrass Posset

This is an Italian classic, and is great for a dinner party – as it can be made in the morning.

You could crush up biscuits of your choice and put in the bottom of the glass.  A classic Italian version would be an amaretti and serve a glass of amaretto on the side!

Ingredients: Serves 2

  • ·      300ml of double cream
  • ·      60g caster sugar
  • ·      1 stick of lemongrass


  1. 1. Chop the lemon
  2. 2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  3. 3. Take the pan off the heat and stir in the lemongrass
  4. 4. Strain this into a jug and leave to cool for 20minutes.
  5. 5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  6. 6. Refrigerate for 6 hours minimum.Chop

Serve with fruit and edible flowers

We hope you enjoyed the class!

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