Sunday, June 15, 2014

Thai Cooking Class, Melbourne

4 ingredients with 2 minutes preparation and the rest is have a cup of coffee while waiting for cooking

This is an  easy meal to cook with left over curry paste.
I marinated 400g chicken (thigh or breast fillet with skin on) with 1 tablespoon of Paneang curry paste, 1 tablespoon of fish sauce and 1 tablespoon of palm sugar. Let it over night in the fridge. Cook it next day in the oven (200c) for about 25 minutes or until cooked through (you also can cover it in foil if you want it a bit juicy).

Serve it with rice or slice some for sandwich

Next coming up Thai cooking class this Saturday at 10am
More details of Thai cooking classes, please visit

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