If you have been keeping up with my travel diaries recently you’ll know that I recently spent a rainy week in Thailand. I stayed at the amazing Amari Phuket and even though the weather was stormy my friend Aimee and I had such a great time.
Seeing as the sun failed to shine we had to busy our week indoors and one great suggestion from the hotel was to take a traditional Thai cooking class, to which we more than happily obliged! Thai food is my all time favourite so I was super excited to get stuck in 🙂
We cooked Thai red curry, pancake rolls, papaya salad and a spicy lemon grass and prawn soup, all of which were absolultey delicious!!! The pancake roll making was the fun part and the eating was definitley the best bit but I have to say I also really enjoyed learning a little more about the ingredients that go into each dish. The cooking was so fun and the whole team at Amari got involved to help us really enjoy the whole experience.
Now for the good stuff though; The recipes! I have decided to share two recipes with you, the spring rolls and the red curry. I have personally made both of these since I’ve been back in London so I know that you are able to get hold of all the ingredients here in the UK 😉
Spring Oinions 10g
Jelly mushrooms 10g
Glass noodles 10g
Sugar 1 tablespoon
Oyster Sauce 1 tablespoon
Black pepper powder 1/2 tablespoon
White soy sauce 1/2 tablespoon
Chinese pancake roll
(Ingredients for 1 so x by the amount you would like to make)
Soak the glass noodles in cold water for 15 minutes. Fry the vegetables, soaked glass noodles and some garlic in a wok. Season with soy sauce, oyster sauce and sugar, remove and cool down. Place vegetables on a spring roll sheet, add noodle stuffing and roll on up! Deep fry until golden brown and serve with plum sauce.
Thai Red Curry
Meat (I used chicken breast) 40g
Eggplant 5 g
Kaffir leaves 2g
Cherry tomatoes 10
Sweet basil leaves 2g
Plum sugar 1 tablespoon
Coconut milk 10g
Chicken stock 55g
Red curry paste – add your spice level
(Recipe for 2 servings)
Pour half of the coconut milk in a large cooking pot. Cook on a low heat. Add the curry paste and mix with the coconut milk. When red oil starts to seperate from the paste add the veg and chicken. Add the rest of the coconut milk and stock. Let boil for 5-10 minutes. Add the tomatoes and let boil for 3/4 more minutes. Add the kaffir leaves and sweet basil. Serve 🙂
After the cooking class Aimee and I worked our way through the fruits of our labour (insert smiley, licking emoji!) 😉
Something a little different to share on C&C today but I just had to share these recipes with you! Let me know what you think and how you get on with trying them out for yourself!