Today was a full day in the kitchen! I hosted 2 cooking classes focused on Thai cuisine and everyone got a chance to prep, cook and learn about Thai ingredients. Our menu for both my lunch and dinner sessions included the following:
Pad Si Ew Noodles w/pork
Thai Green Curry Chicken w/brown jasmine rice
Mango Sticky Rice
Thai Iced Tea & Thai Iced Coffee
from Vancouver, Canada
recipe adapted from here
10-12 cloves garlic, finely chopped
2-3 shallots, thinly sliced
500g boneless chicken thighs, cut into small pieces
10 Thai chillies, cut into very thin rounds
2 small kaffir lime leaves, finely shredded (optional)
2-3 tsp black soy sauce (the semi-sweet kind), or to taste
2 tbsp fish sauce, or to taste
1 cup fresh Thai holy basil, or Thai sweet basil leaves
Dash of ground white pepper
Heat a wok until its surface is smoking hot. Swirl in the oil to coat the wok surface. Toss in the garlic and shallots. Stir 15 to 20 seconds before adding the chicken. Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside and is no longer pink.
Toss in the chillies and kaffir lime leaves. Sprinkle black soy sauce over the mixture and stir-fry for another 15 to 20 seconds. Season to taste with fish sauce, then stir in the fresh basil. Toss well. Stir-fry another ½ to 1 minute, or until the basil is wilted and the chicken cooked through. Sprinkle with white pepper.
submitted by Kim of Live:Love:Laugh:Eat!
from Portsmouth, VA
recipe inspired from “Madhur Jaffrey’s Far Eastern Cookery”
2 sticks fresh sliced lemongrass
4 fresh or frozen kaffir lime leaves, or 1 tbsp. finely grated lemon rind
1-1/2 quarts chicken stock
1 tbsp. fish sauce
3 tbsp. fresh lime juice
1 tsp. chili paste (nam prik pow)
1 15-oz. can straw mushrooms, or 12 medium fresh straw mushrooms
3 fresh hot green chilies
3 tbsp. fresh cilantro
Rinse shrimp, drain and pat dry. Cover and refrigerate. Cut each stick of lemongrass into 3×2-inch pieces, starting from the rounded bottom end. Discard the strawlike top. Lightly crush the 6 pieces with a skillet or flat side of a heavy knife.
Combine the lemongrass, kaffir lime leaves or lemon rind, stock and shrimp shells in a saucepan. Bring to a boil, lower the heat and simmer gently for 20 minutes. Strain, then add the fish sauce, lime juice and chili paste. Mix and taste, adding more fish sauce or lime juice if you need it.
Drain the mushrooms and add to the seasoned stock (if using fresh, quarter them and blanch in lightly salted boiling water, then add to the seasoned stock).
The soup may be prepared in advance to this point. Cool, cover and refrigerate for up to several hours.
Prepare the garnishes shortly before serving the soup. Cut the green chiles into thin slices. Heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook on medium heat for about two minutes or just until shrimp turn opaque. Put soup into a large serving bowl or individual serving bowls. Garnish with green chiles and whole fresh cilantro leaves and serve hot.
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