Today we got into the kitchen to do some Thai Cooking.
We cooked up a Thai Green Curry, in both the morning and afternoon sessions, and it was delicious!
The students learnt many new words and phrases to do with cooking (such as ‘grater‘, ‘to drain‘ and ‘ladle‘) and the ingredients we used (for example, ‘water chestnuts‘, ‘kaffir lime leaves‘, and for Othman who had never heard of it before, ‘tofu‘).
In the afternoon we even had a trained chef help us out! Lear is a student at Lexis but is also an excellent chef so he taught us a few tricks with frying tofu, juicing limes and chopping chillies!
Here is the recipe for anyone who wants to try this at home…
|4cm piece of ginger||200g sliced water chestnuts|
|½ lemongrass stalk||1 small broccoli|
|240g Thai green curry paste||150g baby corn|
|500ml coconut milk||250g snow peas|
|500ml vegetable stock||250g bean sprouts|
|2-3 kaffir lime leaves||1/3 cup chopped salted peanuts|
|4 tsp sugar||1 small red chilli|
|Juice from 2 limes||250g rice noodles|
- Using the small holes on a grater, grate the ginger and lemongrass. Heat oil in a large saucepan over medium heat. Add ginger and lemongrass, and cook, stirring, for 2-3 minutes until soft. Add curry paste and cook, stirring, for 1-2 minutes until fragrant.
- Add coconut milk and stock, stir to combine. Add kaffir lime leaves and simmer for 15-20 minutes.
- In a frying pan, heat some oil. Cut tofu into 1cm cubes, then fry over medium heat until lightly browned on all sides.
- Add sugar, lime juice and tofu to the curry. Simmer for a further 2 minutes. Stir in the water chestnuts.
- Cook the rice noodles then drain. Cut the broccoli into small florets then cook in boiling water for 2 minutes. Trim the ends of the snow peas and the bok choy into quarters then add to saucepan with broccoli to cook for a further 2 minutes. Drain and rinse in cold water.
- Drain the bean sprouts and slice the red chilli ready for serving.
- Divide the cooked vegetables between serving bowls. Pour green curry over the vegetables. Garnish with bean sprouts, peanuts and red chilli.
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