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Thai Cooking Together – Yam Soon Sen, Thai Green Curry, Vegetable Stir Fried Rice

Cooking Together Thai Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

  1. Starter: Yam Soon Sen, Prawn (or Oyster Mushroom) Glass Noodles Spicy Salad
  2. Main: Thai Green Curry;
  3. Dessert: Choose from the Food Sorcery favourites below

Yam Won Sen Seafood Glass Noodles – Starter

Ingredients – Serves 2:

  • 70 grams minced pork or chicken or crumbled firm tofu
  • 6 large prawns or king oyster mushrooms
  • 90 grams glass noodles soaked until soft
  • handful of sweetcorn
  • 30 grams roasted peanut (or cashew nut, optional)
  • 2 sliced spring onion
  • salad leaves

Dressing Ingredients:

  • 3 tablespoons lime juice
  • 3 tablespoons fish sauce
  • 1 ½ tablespoons sugar
  • 4 cloves garlic
  • 3-4 birds eye chilli

Method:

  1. Mix the dressing ingredients in a bowl and set aside.
  2. Bring water to the boil in a small pan and cook the prawns until they turn pink then remove and then cook the pork or chicken in the same water set aside and the repeat with the noodles.
  3. For (V) slice king oyster mushroom into discs and pan fry with the crumbled tofu.
  4. Now mix all ingredients together with dressing adding the peanuts and spring onion
  5. Serve with salad leaves.

Thai Green Curry – Main

Ingredients – Serves 2:

  • – 300g Chicken thigh, white firm fish or Lotus root and Bean curd sticks
  • – 25g Green curry paste
  • – 1 tin 400ml Coconut milk
  • – Small bunch sweet Thai basil
  • – Optional 2 teaspoon sugar
  •  
  • Garnish
  • – 1-2 Red green chilli cut diagonally
  • – 1 tablespoon fish sauce or vegan fish sauce or mushroom sauce.

Method:

  1. For bean curd pre soak according to pack instructions until soft if using.
  2. Heat ½ of the coconut milk in a pan and cook for 1 minute on low heat.
  3. Add the curry paste and cook until you can see the oil forming on the surface of the paste, stirring all the time.
  4. Add the meat or fish.
  5. Add the remaining coconut milk and lotus root if using, cook for a few minutes seasoning with fish sauce and optional sugar.
  6. To serve, sprinkle the chilli and sweet basil leaf as a garnish.

Thai Green Curry Paste – Chochaba pre made this for you

This makes about 120g of paste.  This is certainly enough to make two curries.  Chorchaba’s tip is to cook it off in a little vegetable oil, put it in a sterile jar and it will keep for 3 months.

Ingredients – Serves 4

  • – 20 green chilli
  • – 1 tsp lemon grass
  • – 1 tsp coriander root
  • – 1 tsp galangal
  • – 1 tablespoon shallot
  • – 8 garlic cloves
  • – 1 tsp coriander powder
  • – ½ tsp kaffir lime leaves
  • – 1 tsp cumin powder
  • – ½ tsp coriander root
  • – 1 tsp salt
  • – 1 tsp shrimp paste or miso paste (V)

Method

  1. 1. Add the chilli, lemon grass, coriander root and galangal to the food mixer or nutribullet. 
  2. 2. Then add garlic and shallots. Blend until very smooth
  3. 3. Add coriander powder cumin powder shrimp past and salt. Blend for the third time until all mixed to a very smooth paste.

TIP: You can actually add the stage 3 ingredients to the mortar and pestle and blend manually rather than returning to the blender which will save a bit of mess.

Vegetable stir fry

Mushroom, Carrot, Chineses leaf, Mange Tout, beansprouts – Toss all in a hot pan with a little oil for 3-4 mins

Coconut Rice – an alternative to stir fry to try at home

Ingredients  – Serves 4 to 6

  • 1 can coconut milk (400ml)
  • 400 ml water
  • Salt – 1 tablespoon
  • Sugar – 3 tablespoon
  • Pandan Leaf or lemon grass or ginger
  • Rice – 450g Thai Jasmine Rice

Method:

  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. 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. While coming to boil, rinse the rice in cold water in a sieve.
  4. Add the rice to the boiling milk, cover with lid and reduce temperature to low.
  5. After 5 minutes add the set aside coconut milk.
  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. 

Chorchaba’s Favourite brands for her dishes

Available in Asian supermarkets such as W.H.Lungs or Wing Yip

Image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Firm Bean Curd
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Bean Curd Sticks
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Light/Thin Soy Sauce
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Mushroom Sauce
image of Vietnamese salty soy sauce for cookery classes at Food sorcery
Salty Dark Soy Sauce
image of Thai coconut milk for cookery classes at Food Sorcery
Coconut Milk
Imge of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
King Oyster Mushroom

Use the link to explore our favourites

We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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