Cooking Class Koh Samui

MASSAMAN CURRY WITH CHICKEN

 

INGREDIENTS:

 

Chicken breast cut into pieces

1 TBS massaman curry paste

1 potato cooked and cut into medium pieces

1 ½ cup coconut milk

½ tsp salt

½ TBS palm or brown sugar

1 TBS tamarind juice

1 TBS peanuts

½ TBS crushed peanuts

½ onion cut into 3 large pieces

½ tomato cut into 3 large pieces

 

METHOD:

 

Heat the coconut milk for 1 minute in a pot and then add the massaman curry paste and lower the heat and stir for 3 minutes until you see the red oil bubbling up.

Add the chicken and cook until done – about 2 to 3 minutes.

Add half cup of the water

Add the potato, onion, peanuts and crushed peanuts

Add the sugar, salt and tamarind juice.

Add the tomatoes.

Cook for 2 minutes and serve in a bowl with rice.

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GREEN CURRY PASTE

 

INGREDIENTS for ½ cup:

 

10 hot green chillies

5 green peppers

½ TBS salt

½ TBS shrimp paste

2 pieces galangal finely sliced

1 TBS lemon grass sliced

½ TBS kaffir lime leaves

3 cloves garlic

2 shallots

1 TBS coriander seds

1 TBS cumin seeds

½ TBS coriander roots

 

METHOD:

 

Dry fry the cumin and coriander seeds until fragrant (30 seconds).

Crush all the ingredients together, except the shrimp paste, in a pestle and mortar.

Add the shrimp paste once crushed and pound to a smooth paste.

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CHICKEN GREEN CURRY

 

INGREDIENTS:

 

Chicken breast cut into pieces

1 TBS green curry paste

1 cup of egg plant cut into medium pieces

½ cup water

1 cup coconut milk

5 sweet basil leaves

1 kaffir lime leaf

½ tsp salt.

½ TBS palm or brown sugar.

5 thin slices red pepper

 

METHOD:

 

 Fry the green curry paste in hot oil until fragrant.  Do not burn.

Add the chicken and cook until almost done.

Add the coconut milk and cook for 1 minute then add the water

Add the kaffir lime leaves and egg plant and cook for 1 minute.

Add the seasoning, salt and sugar.

Add the sweet basil leaves

Remove from heat and serve in a bowl with red peppers served on top.

 

 

 

 

 

PANANG CURRY PASTE

 

INGREDIENTS for ½ cup:

 

3 small hot chillies

5 red peppers

1 stalk lemon grass cut into small pieces

2 pieces of galangal finely sliced

½ TBS kaffir lime leaves finely sliced

6 black peppercorns

2 cloves garlic sliced

1 shallot sliced

1 coriander root

½ TBS shrimp paste

½ tsp salt

 

METHOD:

 

Crush all the ingredients together (without the shrimp paste) in a pestle and mortar.

Add the shrimp paste when nearly one and pound to a smooth paste.

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PANANG CHICKEN CURRY

 

INGREDIENTS:

 

Chicken breast sliced into small pieces

1 TBS curry paste

1 small bowl coconut milk

1 TBS vegetable oil

½ TBS palm or brown sugar

½ tsp salt

½ TBS fish sauce

10 basil leaves

1 red pepper

3 kaffir lime leaves cut into tiny pieces

 

METHOD:

 

Add the oil to a pan and fry the curry paste for 1 minute without burning it.

Add half the coconut milk

Add the chicken and cook until nearly done

Add the other half of the coconut milk

Add the sugar, salt, fish sauce and red pepper

Serve on a plate on the basil leaves and then add the kaffir lime leaves on top.

Serve with rice.

 

 

 

YELLOW CURRY CHICKEN

 

INGREDIENTS:

 

Chicken sliced into small pieces

Baby corn

Onion thinly sliced

1 egg

Garlic chopped finely

Celery

Spring onion

Red pepper

Yellow curry powder

 

SEASONING:

 

1 TBS Oyster sauce

½ TBS soya sauce

½ TBS light soya sauce

½ TBS fish sauce

½ TBS brown sugar

Small bowl of coconut milk

 

METHOD:

 

Add a little oil to a pan and fry the garlic.

Add the chicken and fry until cooked.

Add the egg and scramble it.

Add the Yellow curry powder.

Add all the seasoning and then the coconut milk.

Add onion, baby corn and red pepper and mix well and cook for 1 minute.

Turn off the head and add the celery and spring onion.

Serve on a plate.

 

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RED CURRY PASTE

 

INGREDIENTS:

 

5 small dried chillies

Garlic

Shallots

Lemongrass

Galangal

Turmeric

Black pepper

 

METHOD:

 

Blend together to make a smooth paste.

 

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RED CURRY CHICKEN

 

INGREDIENTS:

 

Chicken breast cut into pieces

½ TBS red curry paste

1 cup coconut milk mixed with water

2 TBS oil

Snake bean cut into 1cm pieces

Red pepper cut into slices

8 sweet basil leaves

½ TBS fish sauce

1 tsp palm suga

Pinch salt

4 kaffir lime leaves

 

METHOD:

 

Fry the red curry in oil for 10 seconds.

Add some of the coconut milk and fry for 10 seconds.

Add the chicken and fry each side for 30 seconds.

Lower the head and add all the seasoning ingredients.

Add the red pepper, green bean and kaffir lime leaves.

Add the rest of the coconut milk if required.

Cook until chicken is done.

Serve in a bowl.

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