Siam Cuisine, Krabi. 15-06-10.

Following a lazy morning, we booked in for a Diploma in Thai cooking at Thai Cuisine, Krabi with chef….

We each prepared six dishes:

1^st Course: Fried Rice/Fried Noodles and Seafood Soup/Coconut Chicken Soup

2^nd Course: Papaya Salad/Seafood Salad and Sticky Coconut Rice and Mango

3^rd Course: Green and Red Curry and Cashew Chicken/Garlic Chicken

In two hours!

The cooking day began with an introduction to the basic vegetables, roots and spices of Thai cooking. We then washed our hands, donned our aprons and got on with the first dish. Once our vegetables and spices were prepared, each meal took minutes at the wok.

After our first two delicious courses, we were too full to manage the third so we were sent home with a doggy bag.

In the evening, we drove along the Ao Nang shore road in search of a hairdresser. We found it in the shape of a salon run by ladyboys. Gunnar: questionable haircut. Dieny: the most incredible foot massage. The owner treated us to a cup of tea and some giggly chat before we left. Home and to the most delicious cold curry.

Here is a recipe from the day which we hope you will enjoy:

Tom Kaa Kai - Chicken in Coconut Milk Soup:

Ingredients:

200g Boneless chicken breast, sliced into 1inch lenths

2-3 Pices Galangal (Thai Ginger), thinly sliced

1 stalk Lemon grass, crushed, cut into 2 inch lengths

50g Straw Mushrooms or Oyster Mushrooms

3-4 pieces fresh or dried chilies, crushed

20g Large onion, cut into quarters

20g tomato, cut into quarters

5-6 Kaffir lime leaves, with spine torn out

1tbsp Chopped Corriander and Spring Onions

2tbsp Lemon juice

1tbsp Fish sauce

2tsp Sugar

1/2 cup Coconut Cream

1/2 cup soup stock (chicken)

Method:

1. Bring soup stock and coconut cream to the boil, add galangal and lemon grass for a minute.

2. Add straw mushroom, chillies and chicken. Simmer, uncovered, until chicken is cooked.

3. Add onion, tomato and season with fish sauce, sugar and lemon juice, cook for a minute. Taste for seasoning. Add kaffir lime leaves and stir. Turn Off the heat.

4. Top with chopped spring onion and coriander. Serve.

*We will try to meet requests for any of the above recipes.