TASTE OF THAI 

​Cook for Good is a social enterprise rooted in cooking and sharing food. We run virtual and in-person corporate team building experiences, and invest our profits into food-focused community projects.We have exciting projects planned for 2021, including building our very own community kitchen on a housing estate in London's Kings Cross. Read more about our community project here
We are really looking forward to cooking with you! ​Below are all the details you need for the session, but if you have any questions, feel free to email us

MENU:
  • Thai Green Curry (chicken, prawn or veg),
  • Perfect Jasmine Rice ​
INGREDIENTS:
The ingredients here are for 4 portions. If you want more, or less please adjust. 

You don't have to weigh anything out, just make sure you have all your ingredients ready to hand

Protein:
  • 400g chicken breast OR prawns (raw) OR butternut squash (if vegetarian/vegan)

Veg/Salad/Fruit:
  • 250g broccoli or green beans
  • 1 red pepper 
  • 50g mange tout or baby corn
  • 1 lime
  • 1 bunch coriander
  • 1 red chilli (optional)
  • 2 kaffir lime leaves (If you can't find these you can buy dried or just use lime zest from the limes bought already)
​
  Storecupboard:
  • 50ml vegetable/rapeseed oil (not olive)
  • 2 x 400ml tins coconut milk (ideally should be 60-80% coconut extract, or 16g-19g fat per 100ml otherwise the curry will be watery and this will effect the final taste. 
  • 40g – 80g green curry paste (the amount depends on your particular brand of paste, and how hot you want it . We like Mae Ploy brand but this has shrimp paste in it, as do other authentic Thai brands, so please check the labels if you need to avoid this)
  • 100g light soft brown sugar (or for authenticity use palm sugar, but please crumble this down in advance as it often comes in hard disks)
  • 40ml fish sauce (or light soy sauce is fine if vegetarian)
  • 300g Thai jasmine rice (use Basmati if you cant get)
  • ​Salt

​Advance Food Preparation:
We will do most things together on the session, but there are a few things you should do in advance if they apply to you:
  • Please wash all vegetables
  • If using prawns in your curry, please defrost fully (if frozen), and peel and de-vein (if whole) as it takes too long during the class. Most often the bags of headless, peeled frozen prawns are already de-veined but please double check). If you don't know how to shell and devein prawns, let Gordon show you how here. 
  • If using butternut for the curry, please peel and cut into approx 2cm cubes​
UTENSILS & EQUIPMENT:
Please have all your utensils out of cupboards and quickly accessible. We wont have time on the class for you to look for equipment.  
  • Hob 
  • Med pan (with lid) - for the curry
  • Med pan (with lid) - for the rice (or a rice cooker if you have one)
  • 1 heatproof spatulas/wooden spoon
  • ​Sieve/colander 
  • 2 x med bowl
  • 2 small bowls 
  • Scale (multi-function, zero between)
  • Measuring cups (if you don't have the scale above)
  • Measuring spoons (Tbsp & tsp)
  • 2 x chopping board (one for any raw protein, another for the veg)
  • Large cook's knife
  • Small utility knife (serrated is good)
  • Vegetable peeler
  • Tin opener
  • 4 general mixing spoons (usual cutlery spoons are fine)
  • 1 fork/small whisk
  • 2 x serving bowls and spoons/tongs
  • ​Kitchen roll
  • ​Tea towel
  • Apron
GENERAL GUIDANCE NOTES:
  • Please login outside of company firewalls that prevent the use of Zoom. Otherwise you may have issues with access, sound or video. If you not sure, please log in early (from 10 mins prior to scheduled start time) to check your sound and visuals.  
  • We will send you all the recipes after the session so no need to take any notes
  • Please make sure to wash all vegetables in advance of the class 
  • Have all your utensils out of cupboards and/or quickly accessible 
  • We strongly recommend you log in using a laptop for the optimum experience, so you can see everyone clearly (smartphones and iPad limit you seeing others)
  • Please make sure you have adequate sound/speakers to you can hear instructions
  • There will be a waiting room enabled prior to the start, and then the “kitchen doors” will be opened. Please login from 10 minutes prior to the scheduled start so everyone is in the kitchen on time. Please don't be late
  • When you come in your video will be on and your sound unmuted. You will be muted when the cooking starts so that everyone can hear. If you have questions during you should unmute and ask, and then re-mute yourselves again
  • We will not be using the chat forum in this session 
  • Please make sure your name(s) are showing on your screen so we can refer to you correctly - you can rename yourselves
  • Please don't share the Zoom link with anyone - the session organiser will have invited everyone