Thai Cookery – Pastes & Curries 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.
You Cooked:
Chicken Red Curry with Bamboo
Red Curry Paste
Sweet & Sour Vegetable Beancurd
Fish Cakes
Chicken Red Curry with Bamboo
Ingredients:
- – 300g Chicken
- – 400 ml coconut milk
- – 2-3 tablespoons red curry paste
- – 100g bamboo (Tinned either sliced or Shoots)
- – 2 Sprig Thai Sweet Basil
- – 2 Kafer Lime Leaves
- – 1 tablespoon Fish Sauce
- – 1 tablespoon Sugar
Method:
- Heat ½ the coconut milk and stir in the red curry paste until you can smell aroma.
- Add the chicken cook for 3 minutes then stir in the rest of the coconut milk and season with the fish sauce sugar adding the bamboo kafer lime leaves and finally the Thai sweet basil.
- Serve with aromatic boiled rice.
Red Curry Paste
Ingredients:
- – 49g Long Dry Chilli
- – 40g Galangal
- – 40g Lemon Grass
- – 40g Shallots
- – 40g Garlic
- – 10g Kafer Lime Skin
- – 20g Shrimp Paste
- – 150ml Water
Method:
Blend all ingredients.
Sweet & Sour Vegetable Beancurd
Ingredients:
- – 200g bean curd cut into bite size pieces
- – 1 tomato cut into 4 pieces
- – 60g cucumber cut into small chunks
- – 2 spring onions
- – 40g onion chopped into wedges
- – 100g mushroom cut into two or quarters depending on size
- – 1 clove garlic chopped
- – 2 tablespoon cooking oil
- – 1 tablespoon sugar
- – 2 tablespoon tomato ketchup
- – ½ cup stock
- – 1 tablespoon soy sauce
Method:
- Pat dry the bean curd heat the oil fry the bean curd gently to golden brown put to one side.
- Add chopped garlic to remaining oil fry golden brown.
- Add the mushrooms cucumber onion and tomato and stir fry and add the bean curd season with tomato ketchup sugar and soy sauce and some stock.
Fish Cakes
Ingredients:
- – 300g of fresh Coley
- – 50g of red curry paste
- – ¼ cup fine bean sliced.
- – 5 Kafer lime leaf finely shredded.
- – Cooking oil 1 pint or enough to cook the cakes you have prepared.
- – 1 tablespoon fish sauce.
Method:
- Blend the fish 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 kafer 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!
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