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Thai Cooking Master Class
Publish on: 12 July, 2017 | In:m | Author by: Otao kitchen
Thai Cooking Master Class
Phrik Nam Plaa- Fish Sauce Dressing
Kaeng Khiao Wan - Green Curry Paste or
Kaeng Phet- Red Curry Paste
Tod Man Khao Pod - Fried Corn Fritters
Som Tam - Green Papaya Salad
Kaeng Khiao Wan Kai - Green Curry Chicken or
Kaeng Phed Phet Yang- Red Curry Duck
🌶 Phrik Nam Plaa - Fish Sauce Dressing
This fish sauce dressing is a staple of Thai cuisine. It can be used as a salad dressing, for lightly pickled vegetables, or as a dipping sauce for noodles, fried and grilled items.
Serves: 2
Preparation time: 5 minutes
Execution time: 5 minutes
INGREDIENTS
2 tbsp fish sauce
4 tbsp palm sugar syrup*- (heat in a pot 1:1, by weight, palm sugar and water and stir until the palm sugar is dissolved)
1 lime, juiced
1 small clove of garlic, minced
1 red bird’s-eye chilli, sliced thinly
METHOD
Incorporate all of the ingredients together in a mixing bowl.
🌿 Kaeng Khiao Wan- Green Curry Paste
This recipe is a base for making a fragrant and fresh Thai curry. The paste stores well in the freezer once prepared.
Serves: 2
Preparation time: 20 minutes
Execution time: 0 minutes
INGREDIENTS
6-8 green Thai bird’s eye chillies
2 large green chillies, deseeded, minced
6 large cloves of garlic
1 small shallot, minced finely
1 stalk of lemongrass, bottom part only, minced finely
2x2x2cm galangal, skinned, minced finely
4 stalks coriander root, minced finely
½ tsp cumin seed
½ tsp coriander seed
½ tsp turmeric powder
1 tsp belachan (shrimp paste)
1 tsp salt
METHOD
Place the salt, turmeric, coriander seed, and cumin seed into the mortar and pestle, and grind them until they reach a sandy consistency.
Add in the lemongrass and galangal, and pulverise everything until it reaches a sandy consistency.
Add in the rest of the ingredients except for the fish sauce and crush everything until it is a pasty consistency. Finally, add in the prawn paste at the very end.
🌶 Kaeng Daeng - Red Curry Paste
The dried red chillis give this curry paste its colour and depth. It is better to use dried chillis in this recipe, otherwise the paste is liable to become too spicy.
Serves: 2
Preparation Time: 25 minutes
Execution Time: 0 minutes
INGREDIENTS
6-8 dried, then rehydrated red Thai chillies
6 large cloves of garlic
1 small shallot, minced finely
1 stalk of lemongrass, bottom part only, minced finely
2x2x2cm galangal, skinned, minced finely
2 stalks coriander root, minced finely
½ tsp ground cumin
½ tsp ground coriander seed
1 tsp belachan (shrimp paste)
1 tsp salt
METHOD
Place the salt, coriander seed, and cumin seed into the mortar and pestle, and grind them until they reach a sandy consistency.
Add in the lemongrass and galangal, and pulverise everything until it reaches a sandy consistency.
Add in the rest of the ingredients except for the fish sauce and crush everything until it is a pasty consistency. Finally, add in the prawn paste at the very end.
🥑 Som Tam- Green Papaya Salad
This refreshing and light salad makes an excellent addition to any Thai meal. Use whatever Asian herbs to your liking.
Serves: 2
Preparation time: 15 minutes
Execution time: 15 minutes
INGREDIENTS
1/4 green papaya, seeded, skinned and julienned thinly
½ slightly under ripe tomato, sliced
2 snake beans, cut into 3 cm batons
1 tbsp roasted peanuts
6pcs small dried prawns
½ lime
1 tsp fish sauce
1 tsp sugar
1-2 Thai bird’s eye chillis
METHOD
In a mortar and pestle, add the dried shrimp and pulverise until they are lightly crushed.
Then add snake beans and lightly crush.
Add in the chillies and crush lightly.
Add the tomatoes and crush lightly.
Add the green papaya, sugar, lime, fish sauce, and macerate lightly with the pestle. Remove to a plate and garnish with crushed peanuts.
🌶🍛Kaeng Phed Phet Yang- Red Duck Curry
Rich duck pairs masterfully with the robust and punchy spices of this Thai curry paste. Try to use real coconut cream without any additives in it for the most authentic taste.
Serves: 2
Preparation Time: 15 minutes
Execution Time: 30 minutes
INGREDIENTS
5-6 tbsp kaeng daeng
2 duck legs (simmered in water for 2 hours until tender)
400 ml coconut milk
200 ml water
2 pcs Thai eggplant, quartered
100g kabocha (Japanese pumpkin)
50g king oyster mushrooms
4 Kaffir lime leaves
1 stalk of Thai basil leaves
2 tsp fish sauce
2 tbsp palm sugar syrup
4 tbsp coconut oil
METHOD
- Heat 3 tbsp coconut oil in a large saute pan over medium-low heat.
- Add the curry paste and cook for 30 seconds until the curry is fragrant.
- Add in the coconut milk and water and eggplants.
- Add the rest of the vegetables in an order determined by how long it takes to cook each vegetable.
- Add the chicken and duck towards the last 4 minutes of cooking.
- Season to taste with 2 tsp fish sauce, and 2 tbsp palm sugar syrup.
- Serve with steamed jasmine rice.
🌿🍛 Kaeng Khiao Wan Kai Green Chicken Curry
The vibrant green colour of this curry comes from the coriander roots/stalks, kaffir lime leaves and zest.
Serves: 2
Preparation Time: 15
Execution Time: 30
INGREDIENTS
5-6 tbsp Kaeng Khiao Wan
250g chicken thigh, diced
400 ml coconut milk
400 ml water
4 pcs Thai eggplant, quartered
70g snake beans, chopped into 4cm strips
4 Kaffir lime leaves
1 stalk of Thai basil leaves
2 tsp fish sauce
2 tbsp palm sugar syrup
4 tbsp coconut oil
METHOD
- Heat 3 tbsp coconut oil in a large saute pan over medium-low heat.
- Add the curry paste and cook for 30 seconds until the curry is fragrant.
- Add in the coconut milk and water and eggplants.
- Add the rest of the vegetables in an order determined by how long it takes to cook each vegetable.
- Add the chicken and duck towards the last 4 minutes of cooking.
- Season with 2 tsp fish sauce, and 2 tbsp cane sugar syrup. Serve with steamed jasmine rice.
🥠Tod Man Khao Pod- Corn Fritters
These corn fritters are a study in texture. A crunchy lattice of thin rice flour batter suspends sweet kernels of corn. A backdrop of herbal flavours from the punchy curry paste makes this entree an unforgettable dish.
Serves: 2
Preparation Time: 15 minutes
Execution Time: 10 minutes
INGREDIENTS
1 ear of corn, sliced off of the cob
4 raw prawns, diced into 1cm cubes
1 tbsp Kaeng Khiao Wan or Kaeng Daeng
3 tbsp rice flour
1 tbsp beaten egg
¼ tsp of baking powder
1 pinch salt
2pc kaffir lime leaves, julienned
700ml of Vegetable oil for frying
4 6x6cm squares of baking paper
METHOD
Prepare a heavy-bottomed pot with 700ml oil inside as a set-up for deep frying. Line a small sheet tray or plate with a paper towel for frying.
Incorporate all of the ingredients together in a mixing bowl, reserving a few slices of kaffir lime leaf for garnish.
Once the oil temperature reaches 180-190C, divide the batter between 4-5 sheets of baking paper. Using a spoon, gently slide the baking paper into the oil. Use tongs to remove the baking paper from the corn fritter once it has set a little. Remove the fritter from the oil when it is just firm enough to handle without breaking, and allow it to drain on a paper towel for 2-3 minutes.
Fry the fritters for a second time until the batter turns golden brown and becomes crispy, remove from the oil and drain on a paper towel. Sprinkle a little salt on top and garnish with the julienned lime leaf.
Thai Cooking Master Class
Ingredients
Directions
Thai Cooking Master Class
Thai cooking classes showcase the amazing food of Thailand, stories of its people, culture and history. Join us to...
Duration 3 Hours
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