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Thai Pastes & Curries – Red Paste, Fish Cakes, Thai Curry, Stir Fry

We really enjoyed having you on our Thai cookery class.  Here are the recipes that we cooked, we really hope that you can enjoy them again in your own homes. If you have any questions for Chorchaba please ask [email protected]

Thai Paste, Thai Fish cakes, Red Thai curry, Thai Stir Fry

Red Thai Curry paste

Ingredients -serves 2

  • 30 grams dried red chilli

    10 grams small birds eye chilli

    40 grams galangal

    40 grams lemon grass

    40 grams shallots

    40 grams garlic

    10 grams Kaffir lime leaf

    10 grams shrimp paste

    150 ml water

Method

  1. Blend all the ingredients

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

  1. Blend the fish egg 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 kaffir 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.

Serve with sweet chilli sauce.

Thai Stir Fry with Prawns

Ingredients -serves 2

  • 1 tablespoon red curry paste
  • 300 grams prawns
  • 100 grams green bean chopped
  • 2 kaffir lime leaves
  • 2 tablespoon cooking oil
  • 1teaspoon soy sauce
  • 1 tablespoon oyster sauce
  • 7 grams sugar
  • 1 teaspoon fish sauce

Method

  1. Heat the oil add the red curry stir fry until you can smell aroma

    Add the prawns to seal and they turn pink

    Stir in Kaffir lime and green beans, cook until green beans become soft 2-3 minutes max.

    Add soy sauce oyster sauce fish sauce sugar stir fry well of a minute or two serve on rice

Thai Red Chicken Curry with Butternutsquash

Ingredients -serves 2

  • 300 grams chicken thigh meat
  • 60 grams red curry paste
  • 1 tablespoon cooking oil
  • 600 Ml coconut milk
  • 30 grams palm sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon salt
  • 160 grams butternut squash
  • 2 pieces Kaffir Lime leaf
  • 2 large chilli
  • Small bunch fresh Thai basil

Method

  1. Cook the curry paste in a pan with the oil until you can smell aroma then add several tablespoons of coconut milk to Form a smooth paste

    Add the chicken to seal in the paste then add the remaining coconut milk, squash and season with the sugar salt and Fish sauce

    Cook until chicken is done then garnish with the Thai Basil and sliced chilli.

We hope you enjoyed the class!

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