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Our Recipes

Here are some recipes for those who want to bring what they learned in our Thai cooking classes home to recreate and share their experiences with friends and family.

 

[expand title=”Bok Choi Curry” trigclass=”highlight” tag=”h2″ id=”bokchoicurry”]

 

Ingredients:

  • Sea salt
  • Dried chilis
  • Garlic
  • Shallot
  • Galango
  • Lemongrass
  • Coriander seeds
  • Shrimp paste
  • Meat of your choice, bone-in
  • Bok Choi
  • Vegetables of your choice

Preparation:

  1. Using a mortar and pestle, make a paste with the sea salt, chilis, garlic, shallot, lemongrass, and coriander seeds. Once combined, add a small amount of shrimp paste and grind until combined.
  2. On high heat, add some oil to a pot and cook the paste for about one minute.
  3. Add the meat. When meat is half-cooked, add water until the meat is submerged.
  4. Let the water boil and cook until meat is fully cooked.
  5. Add the Bok Choi and other vegetables. Cook, uncovered, until the vegetables are cooked to your liking.

Serve with sticky rice

 

[expand title=”Long Bean Salad” trigclass=”highlight” tag=”h2″ id=”longbeansalad”]

Ingredients:

  • Long green beans
  • Sea salt
  • Garlic
  • Shallot
  • Dry smoked chilis
  • Soya bean paste (if not available, use a small amount of shrimp paste)
  • Chicken stock
  • Fish sauce
  • Garlic and onions

 

Preparation:

  1. Boil the beans in a pot of water until completely cooked and yellow in colour.
  2. While the beans boil, combine the sea salt, garlic, shallot, chilis and soya bean paste using a mortar and pestle. Once the paste is made, add cooked beans and mash slightly.
  3. Stir fry some garlic and onions in some oil and add the beans and paste mixture. Stir fry a few minutes.
  4. For a healthier option, instead of stir frying the beans, simply add some chicken stock and fish sauce to taste.

Serve with sticky rice

 

[expand title=”Mashed Eggplant” trigclass=”highlight” tag=”h2″ id=”eggplant”]

Ingredients:

  • Long green egg plant/aubergine
  • Any kind of chili pepper
  • Garlic
  • Fish sauce
  • Chicken stock

Preparation:

  1. Barbeque the eggplant and chili peppers over charcoal on a low heat until soft. Remove from heat and let cool. Once cool, peel off the skin.
  2. Put 5-7 cloves of garlic and the chili peppers in a pestle and mortar and grind.
  3. Add the egg plant and continue.
  4. Add chicken stock and fish sauce to taste.
  5. Serve with a mint leaf garnish.

Best enjoyed with sticky rice and boiled egg.

 

[expand title=”Bok Choi Soup” trigclass=”highlight” tag=”h2″ id=”pakchoi”]

Ingredients:

  • 500g Thai Bok Choi (if available, but any variety will do)
  • 10 thin slices of ginger
  • 4-5 tbsp tamarind sauce or lemon juice
  • 2 tsp sugar
  • 2 Tbsp fish sauce
  • 2 tsp chicken stock
  • 500g pork ribs (or 2 pieces of soya bean tofu if vegetarian)
  • 3 Tbsp of chopped fried garlic

Preparation:

  1. Boil 4 litres of water until gently bubbling.
  2. Add the pork ribs.
  3. Tear the whole Bok Choi into 4-inch long pieces (using both the leaves and stem) and add to the boiling water and ribs after 5 minutes.
  4. Cook until the Bok Choi is soft and yellow in colour.
  5. Add the ginger, tamarind sauce, fish sauce and sugar, adjusting the quantities to taste.
  6. Add the fried garlic and serve.

Enjoy with sticky or steamed rice and chili flakes.

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