Chiang Mai Thai Cookery School Menu...
Chicken in Coconut Milk Soup (Tom Kha Gai)
1 ½ c. chicken breast (sliced)
2 c. thin coconut milk
1 c. thick coconut milk
5 thin slices of ginza - sliced in half
2 stalks of lemongrass; bottom 1/3 only cut into 2” pieces
4 shallots - sliced
10-15 small chilies – cut in half lengthwise
2 ¼ c. straw mushrooms – quartered lengthwise
3 T. fish sauce
3 Kaffir lime leaves – torn into pieces and stem discarded
2 T. lime juice
½ c. coriander leaves – chopped
2 spring onions – sliced
Put the two coconut milks in a wok on high heat. Add the ginza, lemongrass, shallots, chilies and mushrooms. Bring to a boil. Cook for 3-5
minutes. Add chicken and stir. Then add fish sauce and Kaffir leaves and bring to a boil. Add half of the coriander leaves and turn off the stove.
Stir in lime juice. Garnish with remaining coriander and spring onions.
Red Curry with Fish (Gaeng Phed Plaa)
1 ½ c. fish filets – thinly sliced
3 T. oil
4 T. red curry paste
1 c. thick coconut milk
1 c. thin coconut milk
2 big eggplants – cut into bite-sized pieces
1 c. hearts of palm – cut into bite-sized pieces
2 T. fish sauce
3 Kaffir lime leaves – torn and discarding stem, shred one and put aside
1 c. sweet basil leaves
2 big red chilies – sliced
Put oil in wok. When hot, add curry paste for 1-2 minutes. Add thick coconut milk and when it boils, add eggplants and heart of palm followed by
thin coconut milk. Simmer for 4 minutes until eggplants are slightly soft. Then add fish sauce and kaffir lime leaf pieces. Add the fish and cook for
2 minutes (until white) and then flip. Add half of the basil leaves. Turn off heat and serve garnished with the shredded kaffir lime leaf, big red
chilies and basil leaves and remaining coconut milk.
Fried Mixed Mushrooms with Baby Corn (Phad Hed Ruam Khao Pod Orn)
3 T. oil
1 ¾ c. Chinese mushrooms – cut in half
1 ¼ c. straw mushrooms – cut in half
3 cloves of garlic – chopped
1 onion – cut into bite-sized pieces
6 baby corn – cut diagonally
½ c. chicken stock or water
1 big red chili, sliced
4 spring onions
1 t. tapioca flour – dissolved in 3 T. water
½ c. coriander – chopped
Sauce
1 T. fish sauce
1 T. soy sauce
1 T. oyster sauce
Put the oil into a wok and fry the garlic and onion over high heat until they start to brown. Add the mushrooms and stir-fry for at least one
minute. Add the baby corn and stir-fry again. Then add chicken stock and stir to combine. Add the sliced chili, spring onions and sauce
ingredients and stir-fry until all the vegetables are cooked. Then add the tapioca flour and stir-fry once more until the sauce is thick. Garnish
with a piece of coriander.
Fried Big Noodles with Thick Sauce and Pork (Raad Nah Muu)
5 c. flat rice noodles
1 T. sweet soy sauce
4 T. oil
1 ¼ c. chicken or pork
3 T. oil
3 cloves of garlic
1 c. cauliflower – cut into bite-sized pieces (can also use broccoli, carrots, peas and mushrooms)
2 c. chicken stock or water
2 T. tapioca flour – dissolved in 2 T. water
Water
Sauce
2 T. fish sauce
2 T. oyster sauce
2 T. soy bean paste
½ t. pepper
1 T. sugar
Mix noodles and sweet soy sauce together. Heat oil in wok. When really hot, add noodles on medium heat for 2-3 minutes. Remove from heat
and set aside.
Put oil into wok and fry garlic until golden brown. Add pork or chicken and cook until there is no pink. Add cauliflower and keep stirring. Add
water/chicken stock. Add sauce ingredients and continue to stir-fry for two minutes. Add tapioca flour and bring to a boil. Cook for one minute
until sauce is thick.
Divide noodles into four portions and pour sauce over them. Add chilies in rice vinegar as a condiment.
Papaya Salad (Som Tam)
3 c. green papaya – shredded (can also use green apple, green mango, cucumber, etc.)
3 cloves garlic
5 small chilies (or more depending on how spicy you want it)
2 long beans – cut into 1-inch pieces
2 T. dried shrimp
2 T. fish sauce (this is salty so alter to taste preference)
2 T. lime juice
1 t. palm sugar (or can substitute brown sugar; alter to taste preference)
1 tomato cut in half and sliced
2 T. peanuts – roasted
Put garlic and chilies into a mortar and smash them until they are a paste. Add papaya and pound to bruise the ingredients. Add dried shrimp,
fish sauce, lime juice and sugar and stir together with a pestle and a spoon until the sugar has melted. Add tomatoes and continue to mix. Finish
by adding the peanuts. Serve with sticky rice.
Sticky Rice
Sticky rice from an Asian food store
Soak rice overnight in water. The next day, drain the rice. Put it in a steamer and steam for 15-25 minutes. The rice will have a glassy
appearance.
Steamed Banana Cake (Khanom Kluay)
10 small bananas – mashed
1 c. rice flour
¼ c. tapioca flour
1 ½ c. sugar
½ t. salt
½ c. coconut milk
3 c. grated coconut
Put bananas into a bowl with rice flour, tapioca flour, sugar, salt, coconut milk and ¾ of the grated coconut. Mix well until thoroughly combined.
Put into a steaming or baking tin and sprinkle the remaining coconut on top.
Steam for 30 minutes or bake for 30 minutes at 360 degrees Fahrenheit. Once it is out of the oven, turn out onto platter and serve hot or cold.