Thai Cooking Class Master

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Thai Cooking Master Class I 

  • Green Curry Making + Thai Dipping Sauce
  • Thai Fish Cakes
  • Thai Chicken Curry, Bean, Eggplant
  • Thai Seasonal Salad
  • Thai Mango Sticky Rice

Thai Cooking Master Class II

 

  • Red Curry Makings + Thai Dressing Sauce
  • Tom Yum Goong - Spicy shrimp soup or chicken
  • Festive Rice + Red Curry Duck 
  • Thai Seasonal Salad
  • Candied bananas (kluay naam waa cheuam)

MAKING GREEN CURRY

Yields 1/2 cup Prep 10 mins 

 

INGREDIENTS 

  • 1/4 lemongrass stalk, sliced
  • 1 Asian red shallot, chopped
  • 2 roots of coriander
  • 1/4 tsp cumin seeds toasted and grounded- optional
  • 1/4 garlic bulbs, cloves peeled
  • 1 kaffir lime or regular lime, zest only option
  • 5 kaffir lime leafs
  • 1 cm x 1 cm galangal, peeled, thinly sliced
  • 1 cm x 1 cm ginger, peeled, thinly sliced
  • 1 tsp shrimp paste
  • 2-3 green chillies, chopped
  • Extra Thai basil leaves - option
  • 1-2 red chilli chopped
  • 1/2 tbsp vegetable oil

METHODS

  • Place all ingredients in a mortar and pestle, pound until all blend it as a pesto, adding enough oil to make a paste. Option to process in a blender until smooth.
  • You can leave the Shrimp paste out and add it in the sauce later.

 

THAI FISH CAKES

Make 6 pcs Prep 15 Cook 30 mins

 

INGREDIENTS 

  •  150g white fish fillets cut into small chunks
  • Option to add some prawns
  • 1 tabp curry paste - see separate recipes
  • 1/2 tbsp fish sauce
  • 1/2 tbsp vegetable oil
  • 1/4 tsp sugar - optional
  • 1 kaffir lime leaves, finely shredded
  • 2 snake beans (5 green beans), sliced
  • Some oil for panfry

 

DIPPING SAUCE

  • 1 tasp fresh curry paste
  • 2 tasp fish sauce
  • 2 tasp canola oil
  • 1 lime juice
  • 1 tasp grated palm sugar

 

METHODS

TO MAKE THE FISH CAKE

Place the fish, prawn, curry paste, egg, fish sauce and sugar in a food processor. Turn on and blend for around 3 minutes until the mixture stick together and remove the mixture out of the food processor in to a kitchen bowl.

Add and stir in the lime leaves and snake beans. Turn the mixture into 4-6 balls. Flatten each ball into mini burger shape of 1cm heigh. Leave in the fridge till needed.Place a pan on with medium heat. Place the cakes into the pan. Cook each side for 2 minutes. 

TO MAKE THE DIPPING SAUCE

Add all the ingredients together. You might want to add extra chiliNam jim dressing will be use for the Thai Beef Salad as well. You might want to adjust the sweet and sour by adding extra palm sugar and lime juice

 

 

 

THAI CHICKEN CURRY

Serve 2 Prep 30 Cook 35 mins

 

INGREDIENTS 

  • 400g chicken fillet, sliced
  • 60ml chicken stock or water or more 
  • 1.5 tbsp ml fish sauce
  • 1/2 tbsp grated palm sugar
  • 1/2 red chillies, sliced (garnish)
  • 1/2 tbsp vegetable oil
  • 100ml coconut cream
  • 2 small eggplants (diced or sliced) or 50g pea eggplants
  • 1/4 fennel, sliced and char-grilled - optional
  • 6 baby corns - optional
  • 4 small mushroom - optional
  • 2 kaffir lime leaves - garnish
  • 1/4 bunch sweet Thai basil
  • 2 tasp fresh curry paste

 

METHODS

  • Heat coconut cream. Add curry paste and eggplants. Cook and stir for 3 minutes or the oil starts to sit on top of the curry paste. Add chicken, stock (water). Cook for 2-3 minutes till the chicken is cooked.
  • Simmer for 5 minutes or until eggplants are tender. Add fish sauce, palm sugar. Remove from heat, stir in baby corns, some kaffir lime and basils leaves.
  • Garnish with chilli, char grilled fennel, the rest of kaffir lime leaves and basil and serve with rice.

 

 

THAI SALAD

Serve 2 Prep 15 Cook 120 mins

 

INGREDIENTS 

 Salad Mix

  • 1 cups bean sprouts or option jullienne vegetables with papaya, carrot, cucumber, diakon etc.
  • 1/2 cup of Thai basil, perilla, mint leaves, coriander leaves
  • 1 spring onions, finely sliced - option
  • 1/2 red shallot, finely sliced
  • 1/2 bird’s eye chilli, deseeded, finely sliced for garnish
  • 2 iceberg leaves to make base for salad to sit on
  •  

Thai Beef (Optional)

  • 200 g steaks (rump, sirloin or eye fillet)
  • salt, black pepper, vegetable oil
  • 2 tbsp soy sauce

 

METHODS

 

  • To make the salad, combine sprouts or julienne vegetable with the herbs, spring onions, shallot and chilli.
  • Add Nam Jim dressing and toss gently. Slice the cooked beef and mix into the salad. Use the iceberg leaves and stack the salad.
  • Season the beef steaks with salt, pepper, vegetable oil. Heat a griddle pan or barbecue to high and cook the steaks to your liking. Recommend medium rare.
  • Remove the meat from the cooking and drizzle with soy sauce. Keep warm to rest for 10 minutes.

 

 

THAI MANGO STICKY RICE

Serve 4 Prep 15 Cook 120 mins  

 

INGREDIENTS 

 

  • 1 Mango ripes - peeled, diced or sliced
  • 200g glutinous rice (sweet rice) soak 30 mins 
  • 90 ml coconut cream
  • 110g sugar
  • 1 pandan leaf (optional)
  • 1 pint of salt

 

METHODS

  • Lay a piece of cheese clothes on the bottom of the steamer on the top a pot with water. Bring it to the boil.
  • Wash the rice and soak for 30 mins or longer.
  • Turn the stove on. Steam the rice 20 mins or till the rice is cooked and succulent
  • Meanwhile, add sugar, coconut cream, salt and option of pandan leaf in to a pot and bring it to the boil. Mix in the rice and let it cool down.
  • Serve the rice with fresh mango, extra coconut cream and garnish with sesame seeds

 

 

 MAKING RED CURRY

Yields 1/2 cup Prep 10 mins

 

INGREDIENTS 

 

  • 1 dried long red chilli chopped option
  • 1 red birds eye chilli, chopped option
  • 1 cm piece ginger, peeled, chopped
  • 1cm piece galangal, peeled, chopped
  • 2-3 garlic cloves, quartered 1/2 shallot, chopped
  • 1 lemongrass stalk, white part only, chopped
  • 2 large kaffir lime leaf, finely shredded
  • 2 coriander roots, washed, finely chopped
  • 1 teaspoons shrimp paste
  • 1 tablespoon vegetable oil
  • Spices (2 teaspoons ground cumin, corn pepper, coriander seed option)

 

METHODS

  • If you use dry chilli, place dried chillies in a small heatproof bowl. Cover with boiling water. Stand for 10 minutes or until softened. Drain.
  • Meanwhile, place corn pepper, coriander and cumin in a small frying pan over medium heat. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely. Place dried and fresh chillies, galangal, garlic, onion, lemongrass, kaffir lime leaf, coriander root, shrimp paste and spice mixture in a mortal and pestle.
  • Add oil and beat well until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.

 

 

TOM YUM GOONG

Yields 2 Prep 5 Cook 10 mins

 

INGREDIENTS 

 

  • 1L of water
  • 2 stalks of lemongrass - use a knife to smash it then cut into 3cm
  • 2 cm chunk of galangal - sliced
  • 5 kaffir lime leaves - torn to get the flavour
  • 5 Thai chilies - sliced
  • 3 cloves of garlic
  • 250g shrimp
  • 150 grams of oyster mushrooms
  • 1 roma tomatoes
  • 1 white onions or shallot (medium sized)
  • 1 teaspoons of sugar
  • 6 tablespoons of fish sauce (depending on your taste)
  • 6 tablespoons of lime juice or mixture with lemon juice
  • 1/4 bunch of coriander
  • 1 spring onion

 

METHODS

  • Bring a pot with 1 little of water to the boil. Add lemongrass, garlic, chilli and galangal into the water. Simmer for 10 mins to get the flavour
  • Add a tomato, onion and mushroom. Add your prawn or chicken or pork. Skim the soup as it will make it clear later on
  • Turn the stove off. Add fish sauce, lime juice, spring onion and coriander
  • Notes
  • For the creamy version add, 2 tablespoons canned Thai roasted chili sauce. 5 tablespoons evaporated milk. Taste test, you may need to add more lime juice or fish sauce as the milk and roasted chili sauce throws off the sourness and saltiness.

 

RED CURRY DUCK

Serve 2 Prep 25  Cook 25 mins

 

INGREDIENTS 

  • 400 ml coconut milk
  • 300 g roasted or slow cooked duck meat, skin removed, broken into large bite-sized pieces
  • 1 tbsp fish sauce
  • tinned lychees and 1 tbsp juice from the tin
  • bite-sized chunks of fresh pineapple
  • 100 g apple eggplants, cut into wedges
  • 100 g pea eggplants
  • long red chilli, diagonally sliced
  • kaffir lime leaves, torn
  • 50 g Thai basil leaves, torn

METHODS

  • Make the curry paste as required. Heat a little oil in a small frying pan and fry the paste for few minutes to remove the raw taste. 
  • Heat half of the coconut milk in a saucepan over medium heat. Add 3 tablespoons of curry paste (store the rest in the refrigerator) and stir well to combine. Cook for about 5 minutes, until the oil starts to come to the surface. Add the duck, fish sauce, lychees, lychee juice, pineapple and remaining coconut milk. 
  • Bring to the boil and add the eggplants and chilli. Cook for a few minutes, until the eggplants are just tender. Stir in the lime leaves, then remove from the heat and stir in the basil. Serve with steamed rice.

 

THAI SALAD

Serve 2 Prep 15 Cook 120 mins

 

INGREDIENTS 

 Salad Mix

  • 1 cups bean sprouts or option jullienne vegetables with papaya, carrot, cucumber, diakon etc.
  • 1/2 cup of Thai basil, perilla, mint leaves, coriander leaves
  • 1 spring onions, finely sliced - option
  • 1/2 red shallot, finely sliced
  • 1/2 bird’s eye chilli, deseeded, finely sliced for garnish
  • 2 iceberg leaves to make base for salad to sit on
  •  

Thai Beef (Optional)

  • 200 g steaks (rump, sirloin or eye fillet)
  • salt, black pepper, vegetable oil
  • 2 tbsp soy sauce

 

METHODS

 

  • To make the salad, combine sprouts or julienne vegetable with the herbs, spring onions, shallot and chilli.
  • Add Nam Jim dressing and toss gently. Slice the cooked beef and mix into the salad. Use the iceberg leaves and stack the salad.
  • Season the beef steaks with salt, pepper, vegetable oil. Heat a griddle pan or barbecue to high and cook the steaks to your liking. Recommend medium rare.
  • Remove the meat from the cooking and drizzle with soy sauce. Keep warm to rest for 10 minutes.

 

 

 

CANDDIED BANANA

Serve 6 Prep 15 Cook 30 mins


INGREDIENTS 

  • 6 nearly ripe (yellow-green) bananas
  • 2 cups slaked lime water
  • 2 cups brown sugar
  • 2 cups water

 

METHODS

  • Peel bananas and cut in half lengthwise into small pieces. Soak the bananas in slaked lime water for 30 minutes. Rinse the bananas with purified water, drain and set aside.
  • To make the syrup, combine sugar and water in a deep pan over medium heat. Boil slowly until sugar completely dissolves. Strain the syrup through a cheesecloth or a fine mesh sieve and return to boil over medium heat until the syrup becomes quite thick to coat a wooden spoon.
  • Put the bananas in the boiling syrup, and cook over low heat with flip each banana carefully or shake the wok occasionally. Simmer gently until the bananas are turn to glossy pale red and then remove from the heat. Prepare the coconut topping by mix the coconut cream and salt together in a small saucepan with over low heat, slowly to the boil until the mixture becomes thickens then remove from heat.
  • Serve warm with coconut sauce topping.

 

 

Thai Cooking Class Master

Ingredients

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Thai Cooking Class Master

Thai Cooking Class Master

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