Zoom link

• Zoom link on the day will be https://zoom.us/j/8697696969
• Zoom link for a private and corporate class may be different because some organiser use your own Zoom, Microsoft or other corporate account. 
• If you want to learn more about how to join Zoom meeting here

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How we run the class?

• Learning by doing! You can start cooking at your own pace before and after actual zoom class because we email ingredient list, recipes and video. 
• We will answer your question pre and post-class by email or telephone.
• We recommend you to watch the pre-recorded the video below to understand the recipe before you start making and cooking. We know it might be not easy to find ingredients, and it is better to build up the pantry slowly.
• In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and enjoy your beverages at the end of class.
• We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.

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Special diets

• Gluten-free - this menu is gluten free. Replace soy for salt.
• Vegetarian/ Vegan - you can replace all our meats with tofu or seitan meal. Replace  fish sauce with soy or use salt
• Dairy-free - The recipes doesn't include dairy.
• Low sodium. Use less fish sauce or salt
• Kosher. You can use the recipes as a base but use your own version of meats beef or chicken
• Halal. Our meats are not halal. You can replace with halal versions.
• No nuts. We don't include any nuts in our meals. 

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Equipment

• Sharp knife and cutting board 
• Sturdy sauté pans, a large pot with a steamer setup
• A set of small bowls for your organizing your ingredients and a few bowls for mixing
• A rolling pin, spatula, tong, and tablespoons
• Measuring cups, measuring spoons, and a digital scale

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The Menu

• Kaeng- Thai curry paste
• Nam Tok- 'waterfall' beef salad
• Kaeng Khiao Wan-Thai green curry

Kaeng - Thai Curry Paste Making

3 serves | level easy | time 30 mins | active time 30 mins

INGREDIENTS

• 2-8 chillies
• 3 large garlic cloves
• 2 shallots or 1 small red onion, minced
• 2 coriander stems (roots attached), washed well
• 1 stalk lemongrass, white part only, minced
• 3 kaffir lime leaves, minced
• 2cm galangal, peeled & minced optional
• 2cm ginger, minced
• 1/4 lime, zested (optional)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 tsp raw sugar
• 2-3 TBL vegetable oil, if using a blender or food processor

METHOD

• Ensure all the ingredients are minced or chopped as finely as possible. This will make for lighter work if using a mortar and pestle and will prevent damaging the blades of your food processor or blender.
• To make the paste, combine all ingredients in a food processor or mortar and pestle. If using a food processor, add 2-3 TBL of vegetable oil to help pulverise the ingredients.
• Pound or blend the ingredients until a thick paste consistency is achieved.

CURRY PASTES

The Kaeng (Thai curry paste) is a foundational element of Thai cuisine. To adapt the colours and flavours of your curry, follow our simple guide below. Depending on your spice tolerance, you can tailor the heat by adding more or less chilli to the recipe. Leftover paste can be frozen for use at a later date. 

• To make this into a green curry paste, use a variety of small and large green chillies. You can also add the tops of spring onions, extra coriander or Thai basil leaves for colour.
• To make it into a yellow curry paste, use fresh red chillies and 1 tsp extra turmeric.
• To make a red curry paste, use a variety of fresh red chillies, and 5 rehydrated dried chillies. You can also add some extra red capsicum to the paste for that vibrant, red look.

Nam Tok - Waterfall Beef Salad

2 serves | level easy | time 25 mins | active time 10 mins

INGREDIENTS

THE MIX

• 1 Lebanese cumber, julienned
• 1 spring onion, sliced diagonally
• 1 tomato, sliced
• 1 TBL vegetable oil
• 200g beef rump, sliced
• 1 small red onion, sliced
• 6 green or 2 snake beans, sliced diagonally
• 1/2 carrot, julienned
• 1/2 yellow capsicum, sliced

THE SAUCE

• 1 tsp fish sauce
• 1 TBL raw sugar 
• 1 TBL soy sauce
• chilli paste or fresh chilli, to taste

OPTIONAL GARNISH

• lime juice
• lettuce leaves or sliced wombok
• roasted peanuts
• crispy shallots herbs such as mint, coriander or Thai basil

METHOD 

• Divide the julienned cucumber, spring onion and sliced tomato into serving bowls.
• To make the sauce, combine the fish sauce, sugar, soy sauce and chilli and set aside.
• Heat a wide pan over medium heat and pour in the vegetable oil. When the oil is hot, add the beef and sear for 1-2 minutes, turning occasionally.
• Add the onion to the pan and fry for a minute, or until the onion has a chance to soften.
• Combine the capsicum, beans and carrot into the pan and stir-fry until they begin to wilt slightly.
• Tip the sauce into the pan and simmer until it reduces to a thick, glossy consistency.
• Spoon the stir fry over the sliced raw vegetables, and toss together.
• To serve, squeeze the lime juice over the salad and finish with optional garnishes

Kaeng Khia Wan - Green Curry Chicken

serve 4+|level: easy | total time: 45 mins | active time: 20 mins

INGREDIENTS

• 1-2 TBL vegetable oil
• 2 TBL curry paste (made in previous recipe)
• 1 tsp each ground cumin, turmeric & coriander (optional)
• 1 tsp salt
• 400-500ml coconut milk
• 1/2 eggplant, largely diced
• 200-300ml water, more if necessary
• 1.5 cups pumpkin, largely diced
• 500g chicken thigh or breast, sliced
• 100g green beans, stems removed & cut into 3cm batons
• 1/2 capsicum, largely diced
• 2 tsp fish sauce
• 2 tsp raw sugar
• steamed rice for serving

Optional Garnishes

• Thai basil
• coriander sprigs
• lime juice 

METHOD

• Heat 1-2 TBL of vegetable oil over medium-low heat in a heavy-bottomed pan. Add the curry paste, salt and dried spices (if using) and gently fry for 2 minutes or until fragrant, stirring constantly.
• Turn down the heat to low. Pour the coconut milk into the pan and carefully mix with the paste.
• Add in the eggplant with 100ml water and simmer for 2-3 minutes, followed by the pumpkin. Continue to simmer until the pumpkin and eggplant are tender (not mushy) when pierced with a fork. The curry should maintain the same consistency as the coconut milk throughout the cooking process. If it begins thicken over time, add more water as necessary.
• Lastly, add in the capsicum, green beans and chicken. Simmer for 3-4 minutes or until the chicken is just cooked.
• Season the curry with the fish sauce & sugar, adjusting to taste.
• Serve with steamed rice, a squeeze of lime & garnish with Thai basil or coriander.