THE MENU

• Tom Yam - Sweet & Sour Coconut Soup

• Nam Tok - Waterfall Beef Salad

• Kaeng - Thai Curry Paste

• Kaeng Khia Wan - Green Curry Chicken 

• Kaeng Phed Phet Yang - Yellow Curry Duck 

• Khao Niaw Ma Muang - Mango Sticky Rice 

Ingredients

• 300g glutinous (sticky) rice, soaked for 2 hours or overnight 
• 150ml coconut milk
• 2 TBL raw sugar 
• ½ tsp salt 
• 1-2 mangoes, diced
• sesame seeds for garnish (optional)

• glutinous rice - tapica pearls, sago, sushi rice - cooking methods will need to vary if substitutes are used
• coconut milk - coconut cream or 1 sachet of coconut powder with extra water
• raw sugar - white, brown or palm sugar 
• mangoes - pineapple, passionfruit, banana, lychee

Tom Yam Goong - Sweet & Sour Coconut Soup

The literal translation of 'Tom Yam' refers to two things - the boiling process, and it references to a spicy & sour salad. Tom yum is characterised by its iconic fiery and sour flavours, with fragrant aromatics generously used in the broth. This is sure to warm you up on a cold, wintery night.

Ingredients

• 500ml chicken stock
• 1 lemongrass, bruised & cut into large chunks
• 2-3cm galangal
• 2 kaffir lime leaves
• 2 sliced baby king oyster mushrooms
• 3 green or 1 snake bean, sliced into 3cm batons
• 1/2 tomato, sliced
• 50g chicken thigh, diced
• 6 raw prawns - tails on, shells removed
• 100ml coconut milk
• 2-3 tsp fish sauce
• 1-2 tsp raw sugar
• 1-2 tsp chilli oil
• lime wedges to serve

Method

1. Heat a small saucepan over medium heat and pour in the chicken stock.
2. Add in the lemongrass, galangal and lime leaves. Simmer for 5 minutes so the aromatics release into the stock.
3. Add the sliced mushrooms, long beans and tomato and simmer for a further 2 minutes.
4. Combine the chicken into the broth and simmer an additional 5 minutes, until the chicken is 80% cooked through.
5. Finally, add in the prawns, coconut milk, fish sauce, chilli oil and sugar. Gently simmer for 2-3 minutes until the prawn and chicken are cooked.
6. Season with extra fish sauce for saltiness if necessary.
7. To serve, ladle the tom yam into bowls and finish with a squeeze of lime juice.

Nam Tok - Waterfall Beef Salad

This warm Thai style beef salad is an ideal way to clean out the vegetable crisper. It makes a light and zippy entree but is also substantial enough to serve as a main course.

Serves - 4 as an entree, 2 for a main

Total time - 25 minutes

Active time - 10 minutes

Ingredients

• 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

For The Sauce

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

Optional Garnishes

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

Method

1. Divide the julienned cucumber, spring onion and sliced tomato into serving bowls.
2. To make the sauce, combine the fish sauce, sugar, soy sauce and chilli and set aside.
3. 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.
4. Add the onion to the pan and fry for a minute, or until the onion has a chance to soften.
5. Combine the capsicum, beans and carrot into the pan and stir-fry until they begin to wilt slightly.
6. Tip the sauce into the pan and simmer until it reduces to a thick, glossy consistency. 
7. Spoon the stir fry over the sliced raw vegetables, and toss together.
8. To serve, squeeze the lime juice over the salad and finish with optional garnishes.

Kaeng - Thai Curry Paste Making

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.

Makes - 3-4 TBL

Total time - 45 minutes

Active time - 45 minutes

Ingredients

• 2-8 chillies, diced
• 3 garlic cloves, minced
• 2 shallots or 1 small red onion, minced
• 2 coriander roots, washed thoroughly & minced
• 1 stalk lemongrass (white part only), minced
• 3 kaffir lime leaves, minced
• 2cm galangal, peeled & minced
• 2cm ginger, minced
• 1/4 lime zest, minced (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 food processor

Method

1. 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.
2. 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.
3. Pound or blend the ingredients until a thick paste is achieved.

Kaeng Khia Wan - Green Curry Chicken

Active time - 30 minutes

Total time - 45 minutes

Ingredients

• 1-2 TBL vegetable oil
• 2 TBL curry paste* (recipe in previous lesson)
• 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

1. 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.
2. Turn down the heat to low. Pour the coconut milk into the pan and carefully mix with the paste.
3. 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.
4. Lastly, add in the capsicum, green beans and chicken. Simmer for 3-4 minutes or until the chicken is just cooked.
5. Season the curry with the fish sauce & sugar, adjusting to taste.
6. Serve with steamed rice, a squeeze of lime & garnish with Thai basil or coriander.

Kaeng Phed Phet Yang - Yellow Curry Duck

Ingredients

• 1-2 TBL vegetable oil
• 2 TBL curry paste* (recipe in previous lesson)
• 1 tsp each ground cumin, turmeric & coriander (optional)
• 1 tsp salt
• 400-500ml coconut milk
• ½ eggplant, largely diced 
• 2 small waxy potatoes, diced
• 200-300ml water, more if necessary  
• 1/2 broccoli, cut into florets
• 1 small can bamboo shoots, drained & rinsed
• 1 small green capsicum, largely diced
• 1/2 red capsicum, largely diced
• 2 cooked duck legs, de-boned & shredded
• 2 tsp fish sauce
• 2 tsp raw sugar
• steamed rice for serving

Optional Garnishes

• Thai basil leaves
• coriander sprigs
• lime juice

Method

1. 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.
2. Turn down the heat to low. Pour the coconut milk into the pan and carefully mix with the paste.
3. Add in the eggplant and potatoes with 100ml water. Simmer for 7 minutes, or until 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.
4. Combine the broccoli, bamboo shoots, green and red capsicum into the pan and simmer for a further 3-4 minutes. 
5. Add the duck into the curry and allow to warm through for a minute or two.
6. Season the curry with the fish sauce & sugar, adjusting to taste.
7. Serve with steamed rice, a squeeze of lime & garnish with Thai basil or coriander.

Khao Niaw Ma Muang - Mango Sticky Rice

Glutinous rice is now available at your local supermarket, so you can make this iconic Thai dessert at home! If mangoes aren't in season you can substitute with tropical fruits such as passionfruit, banana or even pineapple. 

Serves - 4

total time - 3 hours

Active time - 50 minutes

Ingredients

• 300g glutinous (sticky) rice, soaked for 2 hours or overnight 
• 150ml coconut milk
• 2 TBL raw sugar 
• ½ tsp salt 
• 1-2 mangoes, diced
• sesame seeds for garnish (optional)

Method

1. To cook the soaked rice, drain well and set up a steamer basket on the stove.
2. Steam the glutinous rice, covered, for 40 minutes. Stir halfway through at the 20 minute mark to promote even cooking.
3. When the rice has finished cooking, place a small pot over a medium heat.
4. To the pot, combine the rice, coconut milk, sugar and salt. Stir until the mixture thickens and coats the rice. 
5. Serve with fresh mango and a sprinkle of sesame seeds, if using.