Easy Thai Cooking Classes

Great grub as always prepared by the marvellous Khwanjai, our resident Thai Master Chef

The pig at the table enjoys his Thai grub so much he can hardly speak for the food in his mighty gob

Here’s the links to the recipes the old fart promised, the full detailed recipes are available free to the public but you’ll need to be a member to view the videos

Barbecue Pork Ribs
Sweet and Sour Pork
Red Chilli Sauce (Nam Pik Ta Daeng)

Links to recipes coming soon

Enjoy Folks!

Chicken Red Curry Recipe

This is my favourite of all Thai Curries by far, a nice rich, creamy texture (if done right) and a spicy flavour with coconut and sweet basil.  Silver members get lots of tips and instructions for making different versions of this curry including Pineapple, Potato and Pumpkin

If you do this one right the chicken should just melt in your mouth and hardly require chewing, just suck in that lovely rich flavour!

Our resident Chef; Khwanjai runs our Thai Cooking Classes , she often creates her own recipes which are reflected in our selection of Chicken Curry Recipes and don’t worry, we cover Pork Red Curry, Beef Penang Curry and Duck Red Curry too

Khwanjai’s Red Chicken Curries are famous amongst the locals for her ability to balance the power of the chillies with the more subtle ingredients so you get to enjoy every flavour with every mouthful, without losing the power of speech Read more »

What a fantastic spicy/fruity Pork Red Curry Recipe!  One of my favourite Thai red curries. Pork Red Curry Recipe, ideally served with fresh coriander sprigs, White Cabbage, Chinese lettuce leaf, cucumber, tomato, egg plants, long beans, spring onions, basically a large salad on the side (for any Thai red curry)

Photos were taken in the UK, but the video was filmed in Thailand on a very hot and humid day, we had a great time and a lot of laughs making it in spite of a total of 28 retakes due to cats, monkeys, street vendors and our crazy neighbour shouting over the garden wall

Our resident Chef; Khwanjai runs our Thai Cooking Classes , she often creates her own recipes which are reflected in our selection of Thai Red Curry Recipes and don’t worry we cover Chicken Red Curry, Beef Penang Curry and Duck Red Curry too check out the video trailer below Read more »

Thai Chicken Satay!  There’s a lovely story behind this chicken satay recipe, often referred to as chicken satay peanut and in truth it’s the chicken with satay sauce (peanut sauce) that is the crowning glory of this delicious non spicy Thai recipe

I mentioned a story; years ago Khwanjai had one of those out in the sticks restaurants, you know the sort of place, the only way to get there was by car and if you didn’t have good directions you would never find it.

Suffice to say that this tasty chicken satay with peanut sauce built her reputation and soon became her signature dish mainly because of her very own special (almost addictive) chicken satay peanut sauce made with real peanuts!  No peanut butter rubbish here thank you!!

The preparation is quite involved but is well worth all the effort and as typical in Thai cuisine the secret is all in the preparation and all in all makes for an easy chicken satay dining experience

As you will se in the video tutorial a few of the family descended upon us for Khwanjais Chicken Satay, but they helped with the cooking and the cleaning up afterwards

Here’s a miniature teaser from the full sized video tutorial

Recipe For Chicken Satay

(Satay Gai)

How to Make Chicken Satay

Click to enlarge

500g lean chicken or pork
1/2 cup ordinary milk
3-4 cloves of garlic
2 tbs yellow curry powder
2 tbs oyster sauce
2 tbs sesame oil
2 tbs Thai seasoning sauce
1 1/2 tbs cilantro seeds (coriander seeds)
1 tbs chopped fresh ginger
1 tbs turmeric
1/2 ts salt
chicken stock cube
barbecue sticks (bamboo)

Preparing:

Slice chicken thinly to form flat pieces for the skewers (not chunky) cooks quick – stays tender

Now you crush the coriander seeds to powder then add Garlic and Ginger and grind to a textured paste (not purée) traditionally a pestle and mortar is used, a blender can be used with care

Now mix all the ingredients together in a large bown and leave to stand for at least 3 hours

Cooking:

After the chicken has had 3 hours to marinade, thread them on to the Bamboo barbecue sticks so the meat is about 4-5 inches long and flat.

Place them onto a mature barbecue, turning regularly and basting them with coconut milk as you turn, this will give them a lovely flavour and colour when done.

Remove and serve hot for your guests, you can have yours as you’re cooking, afterwards the kids (adult males) can play sword fights with the sticks.

Note: There are two side dish sauces that complete this recipe, we split them up because it makes it easier to follow.  The sauces can also be used for other dishes.

Serving:

Serve with Khwanjai’s Satay Sauce (Nam Jime Satay) in a side bowl and some Cucumber and Chilli Sauce (Nam Arjad) in another  (recipes Coming in the next few days)

Thai Cashew Chicken:  This recipe (made correctly) produces a delightful meal for 2-4 people, thin slices of lean chicken dipped in Tempura flour, flash fried to perfection, toasted cashew nuts, crispy stir fry vegetables and a lightly sweet and spicy sauce.

Chicken and Cashews are originally a Chinese recipe combination adopted by the Thais some 200 years ago and of course Thais have added their spicy twist to Chicken and cashew nuts

Here’s a minature taster from the full video tutorial

Cashew Chicken Recipe

With Sweet Chilli Dipping Sauce
(Pat Gai Mad Mamuang Himaphan Cap Pik Waan)

Ingredients:

500g lean chicken breast
1 cup fresh cashew nuts
½ cup sliced bell peppers (mixed colours)
½ medium onion
3 spring onions (scallions)
4 garlic cloves (medium size)
½ cup tempura flour
½ t/s freshly ground black pepper
1 ts chicken stock powder or cube
1 tbs oyster sauce
1 tbs Thai seasoning sauce
2 tbs fish sauce
2/3 cup Thai sweet chilli dipping sauce
2 cups cooking oil

Preparation:

Slice garlic, chunky slices

Slice bell peppers, onion, spring onions as per photo

Slice chicken into thin bite size slices and to give them a light coating of tempura flour
Cooking:

Add 2 Cups oil to a hot wok and bring to a medium heat, cook the cashew nuts until golden brown, and leave to drain

Next place chicken into the oil and fry also until golden brown, remove and leave the chicken with cashew nuts

Carefully remove most of the oil from the wok leaving about 1-2 table spoons and bring back to medium heat before adding garlic, stirring gently until lightly golden brown

Next add onion, bell peppers, plus a little water if required and stir

Next we add fish sauce, oyster sauce, seasoning sauce, sweet chilli dipping sauce and stir for about two minutes

Add chicken with cashew nuts together, stir again, enough to reheat

Lastly add spring onions, stir in 3 or 4 times, add black pepper and serve hot with Jasmine rice
Serving:

Gently pack some freshly cooked jasmine rice into a small bowl, invert onto clean plate, remove bowl to reveal a lovely neat mound of rice; add cashew chicken as required next to it, add a sprig of coriander to finish off
Complimentary dishes?

The above recipe will serve 2-4 portions if you have more guests try adding crispy pork stir fry with vegetables and a side dish of steamed eggs for everyone