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:
- 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.
- On high heat, add some oil to a pot and cook the paste for about one minute.
- Add the meat. When meat is half-cooked, add water until the meat is submerged.
- Let the water boil and cook until meat is fully cooked.
- Add the Bok Choi and other vegetables. Cook, uncovered, until the vegetables are cooked to your liking.
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:
- Boil the beans in a pot of water until completely cooked and yellow in colour.
- 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.
- Stir fry some garlic and onions in some oil and add the beans and paste mixture. Stir fry a few minutes.
- For a healthier option, instead of stir frying the beans, simply add some chicken stock and fish sauce to taste.
Ingredients:
- Long green egg plant/aubergine
- Any kind of chili pepper
- Garlic
- Fish sauce
- Chicken stock
Preparation:
- 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.
- Put 5-7 cloves of garlic and the chili peppers in a pestle and mortar and grind.
- Add the egg plant and continue.
- Add chicken stock and fish sauce to taste.
- Serve with a mint leaf garnish.
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:
- Boil 4 litres of water until gently bubbling.
- Add the pork ribs.
- 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.
- Cook until the Bok Choi is soft and yellow in colour.
- Add the ginger, tamarind sauce, fish sauce and sugar, adjusting the quantities to taste.
- Add the fried garlic and serve.