Sunday, June 15, 2014
Thai Cooking Class, Melbourne
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 www.jeanasiancooking.com.au