Articles for the Month of August 2022

Soup

1. Heat up 3 tablespoons of oil and on low heat pour the curry paste and fry until fragrant (Approx 5 Mins)
2. Add in coconut cream and stir till smooth (make sure there are no lumps in the curry paste)
3. Add in chicken (traditional recipe uses drumsticks, but for ease, we use thigh)
4. Season with fish sauce and palm sugar
5. Leave to boil until chicken is cooked through (approx 10 mins)

Fried Garlic 

1. Add garlic into cold oil and turn on heat to medium 
2. Constantly stir and once it starts bubbling, you need to check constantly to make sure it doesn’t burn 
3. Turn down heat at around 3 minutes 
4. Stir for another 2 minutes. Should be slightly golden. It will continue to cook in residue heat 

*We used fresh garlic, but if you are time poor, feel free to purchase already fried garlic and skip this step completely. 

Fried Chilli 

1. Add dried chillies into oil 
2. Fry for approx 3-4 minutes 
3. Combine chillies and garlic into a pestle and mortar and pound until everything is broken down. 
4. Set aside 

Pickled green mustard

1. Boil for 10 minutes 
2. Set aside 

Noodles 

1. Boil ¾ of egg noodles according to instructions 
2. With the remainder, heat up oil and deep fry for approx 2-3 minutes. Flip it halfway.

Assemble:

1. Add boiled egg noodles to a bowl 
2. Pour the chicken curry over the noodles 
3. Garnish with pickled green mustard, eschallot, coriander, garlic & chilli paste and lime. 
4. Top it off with the best part: the fried egg noodles

Enjoy!

Serves 10

To make you own curry paste, add the ingredients below into a food processor and blend until you get a smooth paste

• 5 Thai bird’s eye chillies 
• 5 medium eschalots 
• 15 gloves of garlic
• 7cm piece ginger (peeled and sliced)
• 115g coriander (stems and leaves)
• 1 Zest of lime
• 5tsp ground turmeric
• 5tsp ground coriander
• 2.5Tbsp curry powder
• 5Tbsp shrimp paste (Thai or Vietnamese will work)

1. Mix all ingredients from the sauce together until the sugar dissolves. 

2. Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.

3. Add garlic and cook for 15 seconds. Add chicken and cook for two minutes

4. Add in broccoli stems. Remove from wok and set aside 

5. Scrape the wok clean. Heat 2 tbsp oil over high heat until it starts smoking (necessary!) Add noodles, sauce and eggs. Toss till caramelised (as few times as possible to avoid breaking the noodles).

6.Add the chicken and broccoli back in and toss to disperse. 

Enjoy!

Serves 6

Serves 4

Prawns:

1. Place the prawns, oil & salt into a medium sized bowl & mix until well combined 

2. Heat a large wok and add in the prawns, ensuring the pan is not overcrowded (cook in batches if necessary) 

3. Once the prawns start to colour, flip over to the other side. Remove from pan and set aside. 

Rice:

1. Reheat your work and add in oil. 

2. Add in eschalot and garlic. Saute until fragrant 

3. Add in tom yum paste (adjust according to taste) and fry until fragrant 

4. Add in day old rice, breaking up the grains as you go. Make sure the rice is evenly coasted with eschalot, garlic and paste. 

5. Add in pineapple*,corn & lime leaves and stir through **

6. Taste the rice with fish sauce ot sugar if necessary

7. Return the prawns to the pan and mix through. Alternatively, you can garnish your rice by placing the prawns on top. 

* Fresh pineapple can be substitued with canned pineappl

** If adding frozen peas, stir in with corn kernels