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 letsgetcooking@foodsorcery.co.uk
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
- 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
- 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.
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
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
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!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
If you have the time it would be great if you could leave a review on Tripadvisor or google. If you have any feedback about the class please do let us know.