Lanta Thai Cookery School – Thai Green Curry
April 2, 2012
After enjoying my day at the Phuket Cookery School so much when we arrived on Koh Lanta and had a couple of rainy days I suggested that my Husband and I do one together.
This is another great set up and a lovely small class, we went to Lanta Thai Cookery School.
They grow their own vegetables and herbs here in their garden…
And the school is tucked away within an orchard (?) of rubber trees.
It’s a big beautiful open room with much smaller stations than I had seen before, a little more basic and you all prepped together on one big table at the same time as the teachers, which again was different that before but I liked this way of doing things equally.
We also prepped each dish before cooking anything.
I am a tidy prepper.
One of the great things about a small group was that we got to pick what dishes we wanted to make.
One thing everyone wants to learn on a Thai cookery course is how to make curry paste. I was given a recipe and a small lesson before but we didn’t actually make the paste.
This time we all worked together to make a big lot of paste which then got split between us to make our curries.
1 stalk lemongrass minced
1-3 green birdseye chilies sliced
1 shallot sliced or 4 tbsp minced red onion
4-5 cloves garlic
1 thumb-size piece of galangal or ginger, thinly sliced
1/2 cup chopped fresh coriander/cilantro leaves & stems
1/2 cup fresh Thai basil
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp ground coriander
3 tbsp fish sauce
1 tsp shrimp paste
2 tbsp lime juice
1 tsp brown sugar
3-4 tbsp coconut milk (enough to blend ingredients together)
To make the paste pound all dry herbs & spices together first in a pestle and mortar to form a paste, then gradually add the wet ingredients, stirring until smooth.
Your paste should look something like this, and is now ready to go. This is a great thing to prepare in advance to make quick weeknight dinners.
For two you need;
2-3 tbsp curry paste
2 kaffir lime leaves
1 tin coconut milk
4 chicken thighs (or two large chicken breasts if you prefer) cut into small bit size pieces
a handful of green beans or asparagus – or whatever vegetables you have to hand.
bunch of coriander or Thai basil
1. Heat a wok or large saucepan over medium to high heat.
Add 2-3 tbsp oil and swirl around and then add 2-3 tbsp of the green curry paste or to your own taste if you prefer it stronger.
Stir-fry until fragrant, about 1 minute.
Do a taste check here and add more fish sauce for salt or more chilli if not quite hot enough etc.
2. Then add 1 tin of coconut milk, I use light at the moment and it’s (almost) as good, if a little thinner. Simmer this for a couple of minutes, add two kaffir lime leaves then start to add your curry ingredients, if you are adding meat do that sooner and then vegetables towards the end and cook through.
Garnish with Thai basil or coriander and chilli, serve with steamed Jasmine rice.
We also made the famous spicy seafood salad to start, very similar to the one I made before but without noodles, good recipe here
We also made a Pad Thai.
My Husband loves Pad Thai and will eat it anytime he has the option. We had eaten many by this point some great and some not so, the not so ones always tended to be a little too red/orange and here we found out why.
It looks this way when instead of making the ‘sauce’ from scratch a cheat version is used. So although the school didn’t teach us the proper method, we found out why sometimes it looked this way.
I also asked for tips while I was at Phuket Cookery School and will make this and share with you at some point soon.
Once again I got full very quickly and took my curry home to eat later. I was so glad I did as it was raining the BIG FAT Thailand storm rain that day.
See, check out those clouds, you couldn’t even see the top of the hills.
We went to Lanta Thai Cookery School and highly recommend it, the teachers are all chefs from various restaurants and can recommend spots on the island as well.