Welcome to Thai Cooking Tours

Recipes

Not only do we take you to unique experiences around Thailand but we match food with the region. Your unique experience of cooking regional specialities in the region for which they represent.

All dietary requirements will be catered for. Please email us once your booking is confirmed to inform us of special requests

Red curry with chicken (Gaeng Phet Gai)

Red curry with chicken (Gaeng Phet Gai)

60g Chicken, sliced
1-2 Tbs Red curry paste
½ Cup Coconut cream
1 Cup Coconut milk
1 Thai eggplant (small, round) quartered
5-8 Pea eggplants
1-2 Kaffir Leaves, Sliced
5-10 Leaves Sweet basil
½ Tab Palm Sugar
1 Tab Fish sauce
1 Large Read chilli pepper (garnish)
2 tab Vegetable oil
Extra coconut cream to wet chicken if required
  1. Put oil in wok and add curry paste, cook until paste has started to integrate with oil
  2. Add coconut cream. Stir until fat separates (oil on top around bubbles. You may need to stop stirring for this to show up)
  3. Add chicken and stir until nearly cooked. If mix becomes too dry add more coconut cream
  4. Add coconut milk and eggplants. Season with fish sauce and sugar; bring to boil on medium heat. Taste and season to taste.
  5. Stir in sweet basil leaves, kaffir leaves and red chillies for about 1 minute. Taste and season to taste
  6. Remove from heat and serve with Jasmine rice
NOTES: Thai eggplants are a green ball about the same size as a large lime. The fresher the plant the longer the leaves extend down from the stalk. The fresh fruit should have white seeds however brown seeds are not a disaster. Once cut put the eggplant in water until needed otherwise it will turn brown. Coconut cream is the first squeeze of the coconut once it has been ‘torn’ from the husk. The milk is just the cream with chicken stock (preferred) or water added.

Stir-Fried Black Pepper Beef (Nua Pad Pik Thai)

Stir-Fried Black Pepper Beef (Nua Pad Pik Thai)
50g Beef, very thinly sliced (porterhouse or rump)
¼ Onion (brown), Cubed
¼ Bell pepper (red and green), cubed and seeded
1 Spring onion, cut into 2.54cm lengths
½ Cup Chicken stock
Marinade :-
1 Tab Oyster sauce
1 Tsp Soy sauce
½ Tab White sugar
2-3 Cloves garlic
1 Tab Crushed black pepper
Seasoning for black pepper sauce:-
½ Tsp Light soy sauce
½ Tab Oyster sauce
½ Tab White Sugar
1 Tsp Crushed black pepper
1-2 Tab Vegetable oil
  1. Prepare marinade, add beef and leave for more than 30 minutes
  2. Mix all seasoning ingredients well. Put aside
  3. Heat 1 tab of vegetable oil in wok. Add beef and cook until it is 80% done. Add onion, bell pepper and chicken stock. Mix and taste. If required add seasoning.
  4. Remove from heat and serve.

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