Team Cooking For Community

Serving: 15

Preparation time: 15 minute

Execution time: 15 minute


🍜 Yum Woon Sen- Glass Noodle Salad


This refreshing glass noodle salad is a healthy and well-balanced dish that makes a great entree or main course. 


Serves: 2

Preparation time: 15 minutes 

Execution time: 5 minutes 




  • 30g dried mung bean noodles (glass noodles) 

  • 5 sprigs coriander, stalks removed 

  • 3 cherry tomatoes 

  • 1 tsp fish sauce 

  • 1 tbsp palm sugar syrup 

  • β…“ lime, juiced 

  • 100g chicken mince pre-cooked 

  • ½ shallot, sliced 

  • 6 prawns, cooked, shells removed

  • 2 stalks Chinese celery, sliced 

  • 1 birds eye chilli, sliced 

  • 2 tbsp toasted peanuts, crushed




  1. To prepare the mung bean noodles, soak them in cold water first for 10 minutes. Prepare a pot of boiling water. Boil the mung bean noodles for 6-8 minutes or until tender. Afterwards, immediately rinse them in cold water to refresh them. 

  2. To prepare the salad, mix together all of the ingredients in a mixing bowl. Adjust the seasoning to taste with a bit of palm sugar, lime or fish sauce as necessary. 




πŸ” Kaeng Leung Kai - Yellow Chicken Curry

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: 2 

Preparation Time: 45 minutes 

Execution Time: 45 minutes  



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

  • 3 large cloves of garlic

  • 1 small shallot, minced finely

  • 1 stalk of lemongrass, bottom part only, minced finely

  • 2x2x2cm galangal, skinned, minced finely

  • ½ tsp shrimp paste 

  • 2 Thai bird's eye chillies, minced 

  • 1 tsp ground turmeric

  • ½ tsp ground cumin

  • ½ tsp ground coriander seed

  • 1 tsp salt 



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


  1. Grind in a mortar and pestle until a paste consistency is achieved.




πŸ” Kaeng  Kai - Yellow Chicken Curry 

Serves 2

Active Time: 20 minutes 

Total Time: 45 minutes 



  • 200g chicken thigh, sliced into 2x2cm pieces 

  • 400ml coconut milk (1 can coconut milk) 

  • ¼ brown onion cut into a 

  • 1 medium potato, diced into 1.5 cm cubes

  • 2 kaffir lime leaves 

  • 3-4 tbsp kaeng (yellow curry paste)

  • 2 tbsp coconut or oil

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

  • 1.5 tsp fish sauce 




  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. Add in the chicken and cook the chicken for 3-4 minutes until it is about 60% cooked. 

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

  3. Add in the potatoes, and onion. 

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

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

  1. Serve with a side of steamed rice.





πŸ₯­οΈπŸšKhao 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


  • 100g sticky rice, soaked in cold water for overnight.

  • 75ml coconut milk

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

  • β…› tsp salt 

  • ½ pandan leaf (optional)

  • 1 tsp toasted sesame seeds 

  • 80g diced mango, diced 


  1. Prepare a steamer. Place the sticky rice in a steamer basket, and steam for 30 minutes or until tender. 

  2. Place the sticky rice, coconut milk, pandan leaf, 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. 




Team Cooking For Community