Thai Cook Class and a Thai Red Chicken Curry

So we saw this Thai cooking class advertised and decided it would be a different way to spend a Friday evening.  It was held at Blackfriars in Newcastle and there were 6 of us altogether.

We started off making some Thai Red Curry Paste.

Thai Red Curry Paste

6-8 large dried chillies, soaked in warm water for 30 mins
6 fresh kaffir lime leaves, chopped (dry ones are fine)
2 stalks fresh lemon grass, chopped
4 cloves garlic, peeled
small knob of galangal, chopped
1 coriander root
2 shallots, peeled
1 tsp salt
1 tsp coriander seeds
1 generous tsp shrimp paste

Add coriander seeds into  the mortar and pestle and pound until the coriander seeds have turned to powder.  Add the dried chillies and pound until the pieces are quite small.  Add the rest of the ingredients, bit by bit, pounding in between adding the shrimp paste last.  Pound until the mixture is a paste.

You can do this in a machine, but it won't be quite the same.

Store in the fridge.

Next came Chicken Satay and Peanut Dip

Chicken Satay

Serves 4

Bamboo skewers
½ cup coconut milk
2 tbsp curry powder
500g chicken breast
1 tsp salt
1 tsp sugar
2 finely chopped lemon grass stalks
½ cup condensed milk
1 tsp turmeric

Soak the skewers at least half an hour so that the ends don't burn on the grill. Slice the chicken into strips, each about ¼ " thick. Mix the remaining ingredients and marinate the chicken for about 30 mins.

Thread the chicken onto the soaked skewers and place under the grill or cook in the oven, 4 minutes each side or until the chicken is cooked.

You can use pork instead of chicken.

Peanut dip (Nam Jim Satay)

Serves 4

¾ cup coconut milk
1 tbsp Thai curry paste 
2 tbsp fish sauce
2-3 tbsp peanut butter
3 tbsp sugar
1 tbps tamarind paste

Add the coconut milk to a cold pan and start to heat over medium heat.  As it is heating, stir in the curry paste, mixing well. Once thoroughly mixed, add the peanut butter and the remaining ingredients.  Stir and taste, you should be able to taste fish sauce, sugar and tamarind paste.  If it becomes too thick, add a few drops of water to thin the paste.

The Chicken Satay was served with Yam Woon Sen, a salad of glass noodles with shrimps and pork.

Yam Woon Sen

1 bundle glass noodles (approx 50g)
1 tsp oil
500g shrimps
500g minced pork
1 lime
1 red onion, thinly sliced
1 tbsp fish sauce
½ tsp sugar
1 fresh chilli, finely chopped
1/3rd cucumber, sliced
5-6 cherry tomatoes, halved
chopped fresh coriander

Put the noodles into a heatproof bowl. Pour boiling hot water over the noodles and leave to soak for 6 minutes.  Move the noodles around to make sure they are all submerged.  Drain the noodles and once the water stops dripping, put the noodles into a large bowl and cut them with scissors randomly to make the strands easier to eat.  The noodles should be soft not mushy.

Put a pan on medium heat and heat 1 tsp oil.  Add the pork and stir until fully cooked, then add the shrimps and stir for a further 2 minutes then take the pan off the heat.  Spoon the mixture into the bowl with the noodles and the fresh ingredients. To season the mixture, put the fish sauce and sugar into a small bowl, mix well and add to the mixture.  Lastly squeeze the lime juice into the mixture, toss and serve.

Finally we cooked and ate Chicken Pad Thai

Chicken Pad Thai

Serves 2

1 egg
chicken, raw (or other meat of choice)
1 tsp dried shrimps
1 clove garlic, finely chopped
1 tbsp shallots, finely chopped
1 tbsp salted radish
1 cube fried tofu, diced
1 handful dry, medium rice noodles
2 tsp fish sauce
1 cup fresh beansprouts
1-2 spring onions, cut into 1" pieces (2.5cm)
2 tbsp chopped roasted peanuts
1 tsp dried roasted red Chilli flakes
½ cup pad thai sauce
veg oil for frying
wedges of lime

Soak the rice noodles in warm water for about 15 minutes, leave until ready to use.

Heat 1 tbsp oil in a wok over medium heat, add garlic, shallots, salted radish and tofu and fry for a few seconds.  Now add the chicken and stir until cooked. Add spring onions and noodles, pad thai sauce and fish sauce.  Stir fry for about 4-5 minutes.  Push the mixture to one side of the pan and add the egg, wait until the egg is cooked then add the beansprouts. Stir fry for another 2 minutes and serve with roasted peanuts on top, lime and chilli flakes on the side.

Use any meat you like instead of chicken.

Pad Thai Sauce

You can buy this ready made in jars or make your own.  Here's a recipe for making your own.

1-1½ tsp tamarind paste to taste
¼ cup chicken stock
3 tbsp fish sauce
1 tbsp soy sauce
½ to 1 tsp chilli sauce or use cayenne pepper to taste
pinch ground white pepper
3-4 tbsp palm sugar or brown sugar

Place all ingredients in a cup and stir to dissolve both tamarind paste and sugar (note you will need lots of sugar to balance out the sourness of the tamarind). When taste-testing, keep in mind the following tips: In order to achieve the best results, your pad Thai sauce should taste sweet first, followed by spicy-salty and sour last. Add more sugar if it tastes too sour to you, or add more chili for more intense spiciness. Also note that the sauce will taste almost too strong at this point, but once distributed throughout the noodles, the flavor will be perfect.

Your pad Thai sauce is now ready to be used, or store it in the refrigerator in a sealed container for up to 2 weeks. Note: this recipes makes 2/3 cup Pad Thai Sauce (enough for 1 batch of Pad Thai, enough for 9 ounces of noodles to serve 2-4 people)