TASTE OF THAI - CDW

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

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There will be a waiting room enabled, and the "kitchen doors" will open 5 minutes before the scheduled start time. Please login 5 minutes early so we can start promptly. 
MENU:
This wonderful Thai menu is new and exciting to make, and totally delicious to eat! The idea is that we make a few dishes to share with your families, and enjoy. On this session, we will be making:
  • Thai Green Curry (chicken, prawn or veg),
  • Perfect Jasmine Rice
  • Vegetable Springrolls
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

Please see "advance preparation notes" at the end of the ingredients list

You can buy many products in regular supermarkets and online e.g. at ​https://www.wingyip.com/
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Protein:
  • 400g chicken breast OR prawns (raw) OR butternut squash (if vegetarian/vegan)
  • 1 egg

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 (optional) - available in Asian supermarkets frozen section  - I like these as can keep in freezer and much nicer than dried variety, but if you can't get these you can buy dried or just use extra lime juice
  • 1 clove garlic
  • 1 small knob ginger
  • 1 small (200g approx) white cabbage
  • 1 large carrot (or 2 med)
  • 2 spring onions
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  Storecupboard:
  • 300ml vegetable/rapeseed oil (not olive)
  • 2 x 400ml tins coconut milk (ideally should be 60-80% coconut extract, or 17g-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 - taste and decide. I use the 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)
  • 50g light soft brown sugar (or for authenticity use palm sugar, but please crumble this down in advance as it often comes in hard disks)
  • 50ml fish sauce (or soy sauce if vegetarian)
  • 300g Thai jasmine rice (not glutinous rice)
  • 50g vermicelli rice (glass) noodles (can be packed dry or fresh)
  • ​Salt
  • ​Springroll wrappers - these MUST be the ones you can fry. usually kept in frozen section, not on shelves. Not rice wrappers, usually wheat based. See here for example. If you cant find these, use filo pastry instead. 
  • 10ml sesame oil
  • 15ml - 30ml light soy sauce  
  • Sweet chilli dipping sauce (for serving with the springrolls) 
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​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
  • If using palm sugar, please crush down in advance (its usually sold in hard disks which are difficult to work with and takes time to break down). I often use soft brown sugar instead as indicated
  • Please defrost springroll wrappers in advance (they usually come frozen) - leave overnight in the fridge from night prior, or out on counter for 1 hour before cooking 
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 (with min two rings) 
  • Med pan (with lid) - for the curry
  • Med pan (with lid) - for the rice (or a rice cooker if you have one)
  • Wok or med frying pan (deep is best as we use for frying springrolls)
  • Tray lined with kitchen towel for draining springrolls after frying
  • 3 heatproof spatulas/wooden spoons 
  • ​Sieve/colander 
  • 3 x med bowl
  • 3 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
  • Julienne peeler (if you have, not essential but a wonderful thing and makes life much easier)
  • Scissors
  • Tin opener
  • 4 general mixing spoons (usual cutlery spoons are fine)
  • 1 fork/small whisk
  • Gloves (disposable)
  • Slotted spoon/tongs
  • 2 x serving bowls and spoons/tongs
  • 1 x platter (for springrolls)
  • 1 x ramekin (for sweet chilli sauce) 
  • Kitchen roll
  • ​Tea towel
  • Apron
GENERAL GUIDANCE NOTES:

  • We will send you all the recipes after the session so no need to take any notes
  • Please make sure to complete all the food preparation notes listed in the ingredients section
  • 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 5 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