Thai Red Curry Recipe:

Serves 4-6

Ingredients:

1. 20g Each: Carrots, Zucchini, Baby Corn, Button Mushrooms

2. 100g Tofu (pan sear for added texture)

3. Handful Basil Leaves

4. 3-5 Kaffir Lime Leaves

5. 1 Birds Eye Chili (optional)

6. 2-4 Garlic Cloves (optional)

7. 400ml Coconut Milk

8. 100ml Water or Veg Stock (optional)

9. ½ Tbsp Neutral Cooking Oil

10. 1-2 Tbsp Light Soy Sauce

11. 1-2 Tbsp Veg Oyster Mushroom Sauce (optional)

12. ¼ Tsp Jaggery

Method:

1. Sauté the curry paste with fresh garlic and chili (optional) in 1 tbsp oil until fragrant. Add the vegetables & tofu. Coat well with the paste. 

2. Season with sugar & soy sauces. Tear in fresh basil and kaffir lime leaves. For enhanced flavor bruise a fresh lemongrass and 1 inch piece of galangal and add to the mix. 

3. Add water or veg stock and simmer for 3 minutes.

4. Bring down the heat & add coconut milk and simmer on medium low heat for 5 minutes.

5. Adjust seasoning per taste and turn off the heat. Add in the remaining kaffir lime leaves along with basil for last touch of freshness. 

6. Serve with jasmine rice.

Thai Green Curry Recipe:

Serves 4-6

Ingredients:

1. 20g Each: Carrots, Zucchini, Baby Corn, Button Mushrooms

2. 100g Tofu (pan sear for added texture)

3. Handful Basil Leaves

4. 3-5 Kaffir Lime Leaves

5. 1 Birds Eye Chili (optional)

6. 2-4 Garlic Cloves (optional)

7. 400ml Coconut Milk

8. 100ml Water or Veg Stock (optional)

9. ½ Tbsp Neutral Cooking Oil

10. 1-2 Tbsp Light Soy Sauce

11. 1-2 Tbsp Veg Oyster Mushroom Sauce (optional)

12. ¼ Tsp Jaggery

Method:

1. Sauté the curry paste with fresh garlic and chili (optional) in 1 tbsp oil until fragrant. Add the vegetables & tofu. Coat well with the paste. 

2. Season with sugar & soy sauces. Tear in fresh basil and kaffir lime leaves. For enhanced flavor bruise a fresh lemongrass and 1 inch piece of galangal and add to the mix. 

3. Add water or veg stock and simmer for 3 minutes.

4. Bring down the heat & add coconut milk and simmer on medium low heat for 5 minutes.

5. Adjust seasoning per taste and turn off the heat. Add in the remaining kaffir lime leaves along with basil for a touch of freshness.

6. Serve with jasmine rice.

Thai Khow Suey Curry Bowl Recipe:

Serves 4-6

Ingredients:

1. 20g each: Carrots, Zucchini, Baby Corn, Button Mushrooms

2. 100g Tofu (pan sear for added texture)

3. 1 Birds Eye Chili (optional)

4. 2-4 Garlic Cloves (optional)

5. 3-5 Stems of Fresh Coriander

6. 400ml Coconut Milk

7. 100ml Water or Veg Stock (optional)

8. ½ Tbsp Neutral Cooking Oil

9. 1-2 Tbsp Light Soy Sauce

10. 1-2 Tbsp Veg Oyster Mushroom Sauce (optional)

11. ¼ Tsp Jaggery

12. ¼ Tsp Cinnamon Powder

Method:

1. Pound garlic, chili and coriander stem and set aside. Sauté the curry paste along with the pounded garlic, chili & coriander stem. 

2. Once fragrant add all the vegetables & tofu. Coat well with the paste.

3. Season with sugar, cinnamon powder & soy sauces mentioned above.

4. Add water or veg stock & coconut milk and simmer for 10 minutes on medium low heat. 

5. Laddle over boiled noodles & serve with condiments such as: spring onions, celery leaves, coriander leaves, chili oil, fried garlic, fried onion, lime juice and peanuts.

Pad Thai Noodles Recipe:

Serves 4-6

Ingredients:

1.100g Rice Noodle Sticks

2. 20g each: Carrots, Mushrooms,Spring Onions & Beansprouts

3. ½ Tbsp, 3-4 Cloves Garlic

4. 1-2 Fresh Red Chili

5. Neutral Cooking Oil

6. 1-2 Tbsp Light Soy Sauce

7. 1-2 Tbsp Veg Oyster Mushroom Sauce (optional)

8. 1 Tsp Fresh Lime Juice

9. 2 Tbsp Roasted Peanuts

10. 1-2 Tsp Chili Flakes 

Method:

1. In a wok sweat garlic, fresh red chili & diced onions in oil until translucent.

2. Add vegetables and protein of choice and continue cooking. Add the ½ packet of Pad Thai Sauce evenly over the vegetables. Toss in al dente flat rice noodles and combine well. Gradually add more Pad Thai Sauce to requirement & taste.

3. Season with 2 tbsp soy sauce, 2 tbsp oyster or mushroom sauce, 1 tbsp lime juice, and 1-2 tsp chili flakes. (Adjust to taste)

4. Garnish with fresh spring onions, beansprouts and lots of roasted crushed peanuts. 

Tom Yum & Tom Kha Soup Recipe:

Serves 4-6

Ingredients:

1. 20g each: Carrots, Cabbage, Baby Corn, Mushrooms

2. ½ Cooking Tbsp oil

3.1 Stalk Lemongrass (lightly bruised)

4. 3-5 Kaffir Lime Leaves

5. 1 Inch pc Galangal (sliced)

6. 1 Small Tomato

7. 1-2 Fresh Red Chili

8. Handful Fresh Coriander Leaves & Stems

9. 100ml Coconut Milk

10. 400ml Water or Veg Stock (optional)

11. 1-2 Tbsp Light Soy Sauce

12. 1-2 Tbsp Veg Oyster Mushroom Sauce (optional)

13. 1 Tsp Lime Juice

14. ¼ Tsp Jaggery

Method:

1. Gently pound lemongrass, galangal, garlic, chili and coriander stem and set aside. Sauté the soup paste along with the above garlic, chili & coriander stem. 

2. Once fragrant add all the vegetables. Coat well with the paste. 

3. Season with jaggery & soy sauces mentioned above. Tear in kaffir lime leaves.

4. Add water or veg stock & simmer for 10 minutes. Bring down the heat and add coconut milk if you want to convert the Tom Yum broth to Tom Kha broth. This step is optional. 

5. Add tomato and simmer on medium low heat for 2-5 minutes. Adjust seasoning to taste.

6. Squeeze fresh lime juice and garnish with coriander leaves before serving.