Kip Thai Cooking Day 1

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Chef Ha Nguyen

• Kip Thai Cooking Day 1 Yellow Chicken Curry + Rice | Green Eggplant Curry+ Rice(V)| Mango Sticky Rice 

🐔Kaeng Kari Kai - Yellow Curry Paste

This curry paste is an integral part of Thai cuisine. It is used as a flavourful base for a whole assortment of curries, fried dishes and marinades. To get the best flavour out of the ingredients, use a mortar and pestle to grind the ingredients. 

Serves: 4 

Preparation Time: 45 minutes 

Execution Time: 45 minutes  

INGREDIENTS 

• 1 dried Thai red chillis, rehydrated in water overnight, minced

• 3 large cloves of garlic

• 1 small shallot, minced finely

• 20g minced lemongrass finely

• 3 kaffir lime leaves, minced finely

• 1 tsp (3g) ground turmeric

• ½ tsp (1.5g) ground cumin

• ½ tsp (1.5g) ground coriander seed

• ½ tsp (1.5g) Asian curry powder 

• 1 tsp (3g) salt 

METHOD

1. Finely mince all the ingredients, especially the galangal, lemongrass and kaffir lime leaves, as they are tough and fibrous ingredients. 

1. Grind everything in a mortar and pestle or in a food processor until a paste consistency is achieved.

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🐔 🍛Kaeng Kari Kari Kai - Yellow Chicken Curry 

Serves: 4

Preparation time: 30 minutes 

Execution time: 1 hour 30 minutes

INGREDIENTS

• 300g chicken thigh, sliced into 2x2cm pieces 

• 400ml coconut milk (1 can coconut milk) 

• 1 medium potato, diced into 1.5 cm cubes

• 60g cabbage, diced into 1.5 cm cubes

• ½ carrot, diced into 1.5 cm cubes

• 3-4 tbsp kaeng (yellow curry paste)

• 2 tbsp coconut or vegetable oil

• 2 tbsp palm sugar syrup (1:1 palm sugar dissolved in water)

• 1.5 tsp fish sauce 

METHOD

1. Heat 2 tbsp of coconut oil  over medium-low heat in a heavy-bottomed pan. Add in the kaeng and cook for 1-2 minutes or until fragrant, stirring constantly with a wooden spoon. 

2. Turn the stove down to low. Add in the coconut milk, slowly, mixing constantly to gradually incorporate the coconut milk. 

3. Add in the carrots and potatoes and simmer for 8 minutes until they are just barely tender. 

4. The curry should maintain the same thickness as coconut milk. If it begins thicker over time, add a splash of water. 

5. Add in the chicken thigh, kaffir lime leaves, cabbage and simmer for 7 minutes or until the chicken is cooked through. Season with fish sauce, and palm sugar syrup to taste.

6. Serve with steamed rice. 

7. To reheat in the microwave, place the curry and rice in a microwave on medium power and microwave for 2-5 minutes or 3-7 minutes from frozen.

8. To reheat in the oven, preheat the oven to 150C. Place the contents of the curry in a shallow baking dish covered with aluminium foil along with 2 tsp of water. Heat the curry for 20-28 minutes or until the contents are thoroughly warmed through. 

🌿🍛Kaeng Kari Kari - Yellow Tofu Curry 

Serves: 4

Preparation time: 30 minutes 

Execution time: 1 hour 30 minutes

INGREDIENTS

• 300g fried tofu 

• 400ml coconut milk (1 can coconut milk) 

• 1 medium potato, diced into 1.5 cm cubes

• 60g cabbage, diced into 1.5 cm cubes

• ½ carrot, diced into 1.5 cm cubes

• 2 kaffir lime leaves 

• 3-4 tbsp kaeng (yellow curry paste)

• 2 tbsp coconut or vegetable oil

• 2 tbsp palm sugar syrup (1:1 palm sugar dissolved in water)

• 1.5 tsp vegan fish sauce 

METHOD

1. Heat 2 tbsp of coconut oil  over medium-low heat in a heavy-bottomed pan. Add in the kaeng and cook for 1-2 minutes or until fragrant, stirring constantly with a wooden spoon. 

2. Turn the stove down to low. Add in the coconut milk, slowly, mixing constantly to gradually incorporate the coconut milk. 

3. Add in the carrots and potatoes and simmer for 8 minutes until they are just barely tender. 

4. The curry should maintain the same thickness as coconut milk. If it begins thicker over time, add a splash of water. 

5. Add in the fried tofu, kaffir lime leaves, cabbage and simmer for 4 minutes or until the cabbage is tender. Season with fish sauce, and palm sugar syrup to taste.

6. Serve with steamed rice. 

7. To reheat in the microwave, place the curry and rice in a microwave on medium power and microwave for 2-5 minutes or 3-7 minutes from frozen.

8. To reheat in the oven, preheat the oven to 150C. Place the contents of the curry in a shallow baking dish covered with aluminium foil along with 2 tsp of water. Heat the curry for 20-28 minutes or until the contents are thoroughly warmed through. 

🥭️🍚Khao Niaw Ma Muang - Mango Sticky Rice

Mango sticky rice is a traditional and healthy Thai dessert. The creamy, chewy rice compliments plump and sweet bites of mango. 

Serves: 4

Preparation time: 30 minutes 

Execution time: 1 hour 30 minutes

INGREDIENTS

• 100g black sticky rice, soaked in cold water for 12 hours 

• 75ml coconut milk

  • 400ml water

• 15ml palm sugar syrup (1:1 palm sugar dissolved in water)

• ⅛ tsp salt 

• 1 tsp toasted sesame seeds 

• 80g frozen mango, diced 

METHOD

1. Place the sticky rice in a pot with the pandan leaf and cook for 1 hour until tender. 

2. Place the sticky rice, coconut milk, salt and palm sugar syrup in a saucepan and simmer until the liquid thickens up a little bit. Divide the rice amongst bowls and top it with the chopped mango, and a sprinkle of sesame seed on top. 

3. To reheat, simply defrost in the microwave using the ‘defrost’ function, or by placing the mango sticky rice in the fridge overnight.

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