Cooking Class Koh Samui
with Bung and Mong
SMILEY COOK Thai Cooking Class
at Koh Samui
Thai Curry
MASSAMAN CURRY
INGREDIENTS
1/2 tablespoon massaman curry paste
1 pinch of salt
½ tablespoon fish sauce
Palm sugar a quarter spoon
1/2 cup coconut milk mixed with 1/2 cup water
1 tablespoon roasted peanuts
2 bay leaves
1/8 of an onion, cut in half
1/4 of a tomato, cut in half
1/4 of a potato, boiled and cut into 4 pieces
Meat, cut into large pieces
METHOD
Add the massaman curry paste to the pot, stir until fragrant
Add half of the coconut milk, stir until well combined, bring to a boil.
Add the roasted peanuts and bay leaves, boil again
Then add the meat, boil until the meat is cooked and tender
Pour in the remaining coconut milk, boil until boiling,
Reduce the heat and add salt, fish sauce and palm sugar, stir until the palm sugar dissolves and mix well.
Add the potatoes and onions, increase the heat and boil until boiling, add the tomatoes, boil for about 1 minute
Turn off the heat, serve in a bowl with rice.
GREEN CURRY
INGREDIENTS
Green curry paste 1/2 tbsp
Basil leaves 5
Pea eggplants 1 tbsp
Red chili peppers, sliced 5
Kaffir lime leaves 1, remove stem
Eggplant 1, cut lengthwise into 8 pieces
1/2 cup coconut milk mixed with 1/2 cup water
1 tbsp vegetable oil
A pinch of salt
1/2 tbsp fish sauce
Palm sugar a quarter spoon
Meat, sliced
METHOD
Stir-fry the green curry paste in hot oil until fragrant.
Pour in half of the coconut milk and stir until the curry paste and coconut milk are well combined. Bring to a boil.
Add the Pea eggplants and bring to a boil.
Add the meat and simmer until tender. Pour in the remaining coconut milk.
Add the seasonings salt, palm sugar, and fish sauce. Stir to combine.
Add the kaffir lime leaves crush the kaffir lime leaves before adding them to the pot, red chilies, and eggplant. Simmer until the eggplant is translucent.
Stir in the basil and bring to a boil.
Turn off the heat, serve in a bowl with rice.
PANANG CURRY
INGREDIENTS
1/2 tbsp Panaeng curry paste
Pea eggplants 1 tbsp
5 basil leaves
5 red chili peppers, sliced
2 kaffir lime leaves, thinly sliced
1/2 cup coconut milk mixed with 1/2 cup water
1 tbsp vegetable oil
Palm sugar a quarter spoon
1 pinch salt
1/2 tbsp fish sauce
Meat, cut into small pieces
METHOD
Stir-fry the Panang curry paste in hot oil until fragrant.
Pour in half of the coconut milk and stir until the Panang curry paste and coconut milk are well combined. Bring to a boil.
Add the Pea eggplants and bring to a boil.
Add the meat and simmer until tender. Pour in the remaining coconut milk.
Add the seasonings: salt, palm sugar, and fish sauce. Stir to combine.
Add the red chili peppers and basil leaves. Simmer until the mixture comes to a boil. Turn off the heat.
Serve in bowls, garnished with shredded kaffir lime leaves
YELLOW CURRY
INGREDIENTS
yellow curry powder a quarter spoon
1 egg
1 stalk celery, cut into 1-inch pieces
1 ear of baby corn, halved and cut into small pieces
5 red chili peppers, sliced
1 stalk of spring onion, cut into 1-inch pieces
1/8 onion, sliced lengthwise
Minced garlic
Meat, sliced
SEASONING
1 TBS Oyster sauce
½ TBS soya sauce
½ TBS fish sauce
½ TBS brown sugar a quarter spoon
2 TBS vegetable oil
Small bowl of coconut milk
METHOD
Add oil to a pan and stir-fry garlic until fragrant and golden brown.
Add meat and stir-fry until cooked.
Add egg and stir-fry until egg is cooked.
Add yellow curry powder.
Add all seasonings and coconut milk.
Add onion, baby corn and red chili and stir-fry for about 1 minute.
Add celery and spring onion, mix well and serve on a plate.
RED CURRY
INGREDIENTS
Red curry paste ½ tbsp
Oil 1 tbsp
Pea eggplants 1 tbsp
Eggplant 1, cut into 8 pieces
Red chili, sliced 5 pieces
Basil leaves 5
Kaffir lime leaves 1, remove the stem
Coconut milk 1/2 cup mixed with water 1/2 cup
Fish sauce ½ tbsp
Palm sugar a quarter spoon
Salt 1 pinch
Meat, sliced
METHOD
Stir-fry the red curry paste in hot oil until fragrant.
Pour in half of the coconut milk and stir until the curry paste and coconut milk are well combined. Bring to a boil.
Add the Pea eggplants and bring to a boil.
Add the meat and simmer until tender. Pour in the remaining coconut milk.
Add the seasonings salt, palm sugar, and fish sauce. Stir to combine.
Add the kaffir lime leaves crush the kaffir lime leaves before adding them to the pot, red chilies, and eggplant. Simmer until the eggplant is translucent.
Stir in the basil and bring to a boil.
Turn off the heat, serve in a bowl with rice.
