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Thai Cookery – Pastes & Curries Recipes

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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:

  1. Heat ½ the coconut milk and stir in the red curry paste until you can smell aroma.
  2.  
  3. 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.
  4.  
  5. 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:

  1. 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:

  1. Pat dry the bean curd heat the oil fry the bean curd gently to golden brown put to one side.
  2.  
  3. Add chopped garlic to remaining oil fry golden brown.
  4.  
  5. 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:

  1. Blend the fish and the curry paste well either in a mincer or mortise and pestle until firm
  2.  
  3. Add the fish sauce. Mix well adding the fine bean and kafer lime leaf.
  4.  
  5. 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.
  6.  
  7. Serve with sweet chilli sauce.

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