Phuket Cooking Course

5 Curries You Must Try @ Wooddy Kitchen Thai Cooking Class Phuket Thailand

1. Green Curry with Chicken (Kaeng Khiao Wan)

Ingredients (1 Serving):
Chicken meat sliced 60-100 g
Thai basil: 10 leaves
Thai eggplant: 30 g
Fish sauce: 1 tablespoon
Coconut milk: 1 cup (mixed with water 50/50)
Coconut palm sugar: 1 teaspoon
Pea eggplant: 20 g
Red finger chili: 10 slices
Green curry paste: 1–2 tablespoons

Ingredients for Green Curry Paste:

Galangal: 1 tablespoon (sliced)
Lemongrass: 1 tablespoon (sliced)
Thai green chili: 10–15 (whole)
Kaffir lime peel: 1 teaspoon
Shallots: 3–4 cloves
Garlic: 3–4 cloves
Shrimp paste: 1 teaspoon
Salt: 1 teaspoon
Turmeric: 1 teaspoon (sliced)
Thai basil: 15–20 leaves
Black pepper + cumin + coriander powder: 1 teaspoon
Minced coriander root: 1 teaspoon
Cooking Instructions:
1. Heat 4 tablespoons of coconut milk in a wok until bubbling and fragrant.
2. Add green curry paste and stir-fry until aromatic.
3. Add chicken and stir until 50% cooked.
4. Add the remaining coconut milk and bring to a boil.
5. Add eggplants, sugar, and fish sauce. Simmer until vegetables are tender.
6. Add Thai basil and red chili slices before serving.

2. Red Curry with Chicken (Kaeng Ped Kai)
Ingredients (1 Portion):
Chicken (sliced): 70 g
Thai eggplant: 30 g
Pea eggplant: 20 g
Thai basil: 10 leaves
Red finger chili (sliced): 10 slices
Coconut milk: 1 cup (mixed with water 50/50)
Fish sauce: 1 tablespoon
Coconut palm sugar: 1 teaspoon
Red curry paste: 1–2 tablespoons

Ingredients for Red Curry Paste:

Galangal (sliced): 1 tablespoon
Lemongrass (sliced): 1 tablespoon
Thai red chili: 10–15
Kaffir lime peel: 1 teaspoon
Shallots: 1 tablespoon
Garlic: 1 tablespoon
Shrimp paste: 1 teaspoon
Salt: 1 teaspoon
Turmeric (sliced): 1 tablespoon
Black pepper + cumin + coriander powder: 1 teaspoon
Minced coriander root: 1 teaspoon
Cooking Instructions:
1. Heat 4 tablespoons of coconut milk in a wok until bubbling and fragrant.
2. Add curry paste and stir-fry until aromatic.
3. Add sliced chicken and stir until 50% cooked.
4. Add the remaining coconut milk, Thai eggplants, and pea eggplants. Simmer until tender.
5. Season with fish sauce and palm sugar.
6. Add Thai basil and sliced red chilies before serving.

3. Panang Curry (Chicken/Beef)
Ingredients:
Chicken fillets (sliced): 60–80 g
Panang curry paste: 1–2 tablespoons
Coconut milk: 200 ml
Pea eggplant (optional): 1 tablespoon
Fish sauce: ½ teaspoon
Palm sugar: ½ teaspoon
Red finger chili (sliced): 4–5 pieces
Coconut milk (for garnish): 200 ml cup
Kaffir lime leaves: finely sliced

Ingredients for Panang Curry Paste:

Dried chilies: 4–5
Dried Thai chilies: 8–10
Shallots: 4–5
Garlic: 4–5 cloves
Galangal: 1 tablespoon
Lemongrass: 1 tablespoon
Kaffir lime rind: 1 teaspoon
Fresh turmeric: 1 teaspoon
Coriander root: 1 teaspoon
Shrimp paste: 1 teaspoon
Salt: 1 teaspoon
Ground spice mix: 1–2 teaspoons
Cooking Instructions:
1. Heat 100 ml coconut milk in a wok over medium heat. Stir until oil separates.
2. Add Panang curry paste and stir until aromatic.
3. Add chicken slices and stir until cooked halfway.
4. Add the remaining coconut milk and simmer until chicken is tender.
5. Season with fish sauce and palm sugar.
6. Add sliced kaffir lime leaves, garnish with red chilies and serve.

4. Massaman Curry with Chicken (Kaeng Massaman Kai)

Ingredients:
Chicken drumsticks or thighs: 150–200 g
Massaman curry paste: 1–2 tablespoons
Coconut milk: 200 ml
Potato: 80 g
Onion: ½ medium
Roasted peanuts: 2 tablespoons
Cinnamon stick: 1 small piece
Bay leaf: 1
Tamarind paste: 1 tablespoon
Palm sugar: 1 teaspoon
Fish sauce: 1 tablespoon
Vegetable oil: 1 teaspoon

Cooking Instructions:

1. Heat oil in a pot, add the Massaman curry paste and stir until fragrant.
2. Add half of the coconut milk and stir until oil separates.
3. Add the chicken pieces and stir until coated with curry paste.
4. Add the remaining coconut milk and 1/2 cup water, bring to boil.
5. Add potatoes, onion, cinnamon, and bay leaf. Simmer until tender.
6. Season with fish sauce, tamarind paste, and palm sugar. Adjust taste.
7. Add roasted peanuts and simmer for 3–5 minutes before serving.

5. Yellow Curry with Chicken (Kaeng Karee Kai)
Ingredients:
Chicken drumsticks or thighs: 150–200 g
Yellow curry paste: 1–2 tablespoons
Coconut milk: 200 ml
Potato: 100 g
Onion: ½ medium
Carrot: 30 g (optional)
Fish sauce: 1 tablespoon
Palm sugar: 1 teaspoon
Vegetable oil: 1 teaspoon
Cooking Instructions:
1. Heat oil in a pot. Add the yellow curry paste and stir-fry until fragrant.
2. Add half of the coconut milk and stir until oil separates.
3. Add chicken and stir until coated.
4. Add the remaining coconut milk and ½ cup water. Bring to a boil.
5. Add potatoes, onion, and carrot. Simmer until chicken and potatoes are tender.
6. Season with fish sauce and palm sugar. Serve hot with jasmine rice.

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■ WhatsApp: +66952742719
■ Website: www.phuketcookingcourse.com
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Phuket Thai Cooking class, half and full day class, Private class Phuket Thai cooking class we one of the best Thai cooking in town our class twice a day Morning and afternoon class are available daily.