TASTE OF THAI 

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

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
  • Pad Thai (chicken and prawn, or veg)
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/
​  
Protein/Main element:
  • For the curry - 400g chicken breast OR prawns (peeled, uncooked) OR butternut squash (if vegetarian/vegan)
  • For the Pad Thai - 150g raw jumbo prawns (peeled, uncooked, headless, fresh or frozen) AND 1 chicken breast. If not using prawns, use 2 chicken breast. For vegetarian you can just omit the prawn/chicken or you can add in one or two other vegetables e.g. mushrooms and/or bok choi) 
  • 2 large eggs (can omit if vegan)

Veg/Salad/Fruit:
  • 250g broccoli or green beans
  • 1 red pepper 
  • 50g mange tout or baby corn
  • 2 lime
  • 1 bunch coriander
  • 1 med red onion
  • 1 large clove garlic
  • 1-2 red chillies
  • 4 spring onions
  • 50g bean sprouts
  • 2 kaffir lime leaves (available from Tesco, Sainsburys or in Asian supermarkets frozen section  (big bag to keep in freezer). If you can't find these you can buy dried or just use lime zest from the limes bought already)
​
  Storecupboard:
  • Vegetable/rapeseed oil (regular oil)
  • 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. Try get brands with no artificial additives, stabilisers, thickeners and emusifiers). We like these brands: Kraw Thip, Chaokoh, Aroy-D, Nature's Charm, Biona Organic. 
  • 40g – 80g green curry paste (the amount depends on your particular brand of paste, and how hot you want it - taste and decide. 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. Thai Taste has a vegetarian version available from supermarkets)
  • 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)
  • 150ml fish sauce (Thai Taste has a vegetarian version, or light soy sauce is fine)
  • 300g Thai jasmine rice (not glutinous rice), use Basmati if you cant get Thai Jasmine
  • 200g Sen Lek rice noodles (these are flat rice noodles, about 5mm width, comes dried and usually folded, not in nests. These are not the very thin vermicelli noodles) 
  • Tamarind paste (only need a small amount of paste which we will mix with water)
  • 50g blanched unsalted peanuts. If you can only get salted its fine, we just will adjust amount of salt we add to the dish
  • ​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 frozen prawns, please defrost fully in advance
  • If using fresh whole prawns, please peel and de-vein in advance 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
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 large frying pan
  • 3 heatproof spatulas/wooden spoons 
  • ​Sieve/colander 
  • 3 x med bowl
  • 6 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
  • Scissors
  • Tin opener
  • 4 general mixing spoons (usual cutlery spoons are fine)
  • 1 fork/small whisk
  • Gloves (disposable)
  • Slotted spoon/tongs
  • Ramekin/small bowl 
  • 3 x serving bowls and spoons/tongs
  • 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