Thai Curries – Recipes – Kaeng Hang Le, Panang, Red Curry
Thai Curries Class and Meal Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening 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.
We Cooked:
- Kaeng Hang Le
- Salmon Panang
- Thai Red Curry
- Additional Recipe – Fish Cakes
Kaeng Hang Le Curry
Ingredients:
- 300 grams pork neck cut to bite size pieces
- 200 grams pork belly done same way
- 2 tablespoon sugar cane
- 3 tablespoon tamarind juice
- ½ cup ginger shredded
- ½ cup whole small garlic cloves
- 2 tablespoon peanuts
- 2 tablespoon pineapple juice used as tenderiser
- 2 tablespoon hangle powder
Method:
- Mix all the paste and Hangle Powder in a bag with the pork meat and pineapple juice for 1 hour minimum
- Fry the pork meat in a hot pan adding a little water as it cooks slowly until pork is tender
- Add the sugar, tamarind juice, cloves of garlic, ginger and simmer till combined well
- Add the peanut and cook for several minutes more. You are looking for a dryish curry consistency
- Tip for this dish is to cook over a medium flame to avoid burning the meat.
Kaeng Hang Le Paste
Ingredients:
- 7 Dry Chilli
- 4 dry Birds Eye chilli soak both these chilli in warm water until soft then squeeze out excess
- 3 chopped shallots
- 20 cloves garlic chopped fine
- 2 tablespoon lemongrass xliced
- 1 tablespoon galangal sliced
- 1 tablespoon salt
- ½ tablespoon shrimp paste
Method:
- Blend all ingredients in a food processor to a fine paste.
Kaeng Hang Le Powder
Ingredients:
- 3 teaspoon coriander seed
- 1 teaspoon cumin seed
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper corn
- 1 teaspoon nutmeg powder
- 1 teaspoon cinnamon powder
- ½ teaspoon fenugreek
- 1 piece star anise
- 1 teaspoon fennel
- 1 teaspoon cardamom
- ½ teaspoon clove
- ½ teaspoon black cardamom
Method:
- Crush all ingredients in a mortar pestle to a fine powder.
Salmon or Prawn Panang Curry – (you can substitute the fish for chicken or pork loin)
Ingredients:
- 2 salmon fillet approx. 300g or use 5 large prawns per person
- 2 Tbsp curry paste
- 1-2 tablespoon cooking oil
- 125ml coconut milk
- 1 tablespoon grated palm sugar
- 1 tablespoon fish sauce
Garnish:
- 2 sprig Thai Sweet Basil
- 2 kaffir lime leaves finely sliced
- 1 large fresh red chilli thinly sliced
Method:
- Slice the Salmon into thin pieces and seal them in a dry pan.
- Heat the oil and stir-fry the curry paste in a little coconut milk stirring constantly.
- Add more coconut milk a little at a time until all milk is used.
- Add fish sauce and palm sugar.
- Add the Salmon or prawns back to the pan simmer till Salmon is done.
- Garnish with the basil leaf, kaffir lime, chillies and serve.
Panang Curry Paste
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.
First Set of Ingredients:
- 10 dry chilli soaked in water
- 6 grams galangal chopped
- 6 grams lemongrass chopped
- 40 grams shallots chopped
- 18 grams garlic chopped
- 12 grams coriander root
- ¼ teaspoon Kafer lime
- ½ teaspoon salt
Second Set of Ingredients:
- 4 grams coriander powder
- 1 gram cumin powder
- 1/8 star anise powder
- 1/8 nutmeg powder
- ¼ teaspoon white peppercorn
- 1 teaspoon shrimp paste
- 1 tablespoon crushed peanuts
Method:
- Blend the first set of ingredients in a mortar and pestle.
- Then add the second set of ingredients.
Stir Fried Prawn Chicken Curry
Ingredients:
- 120g Chicken Thigh meat cut into bite size
- 30 grams green bean cut short length
- 50 grams carrot cut bite size
- 100 grams mushroom quartered
- 1 tablespoon oyster sauce
- 2 teaspoon fish sauce
- 1 tablespoon red curry paste
- ½ teaspoon sugar
- 2 kaffir lime leaves
- 1 tablespoon cooking oil
- 7 tablespoon water
- 1 red chilli sliced
Method:
- Heat the oil and fry the chicken with the kaffir lime leaves until you can smell the aroma.
- Add the red curry paste and mix well together whilst cooking.
- Add the vegetables with the fish sauce, sugar and oyster sauce.
Red Curry Paste
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:
- 5 dry red chilli
- ¼ cup shallots
- 5 small garlic cloves
- 1 tablespoon galangal
- 1 tablespoon lemongrass
- ½ teaspoon kafer lime
- 1 teaspoon coriander root
- 5 peppercorn
- 1 tablespoon coriander
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon shrimp paste
Method:
- Blend all Ingredients together.
Thai Fish Cakes
Ingredients – Serves 2:
- 300 grams of fresh Coley
- 50 grams of red curry paste
- ¼ cup fine bean sliced.
- 5 Kaffir lime leaf finely shredded.
- Cooking oil 1 pint or enough to cook the cakes you have prepared.
- 1 tablespoon fish sauce (Nam Pla).
Method:
- Blend the fish egg and the curry paste well either in a mincer or mortise and pestle until firm
- Add the fish sauce. Mix well adding the fine bean and kaffir lime leaf.
- Heat the cooking oil until medium hot. Taking some fish mixture make into a ball then flatten slightly in your hands. Place in the hot oil one at a time. Deep fry until golden.
Serve with sweet chilli sauce.
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.
