Phuket Cooking Course

Curry Chicken (Single Serving recipe )

Wooddy Kitchen Thai Cooking Class Recipe

Ingredients (for 1 person)
• 100 g chicken (sliced) – can substitute with pork, beef, or tofu
• 200 ml coconut milk (100 ml thick part + 100 ml thin part)
• 1–1½ tbsp green curry paste (adjust to your spice level)
• 2 Thai eggplants (quartered)
• 1 tbsp pea eggplants
• A handful of fresh Thai basil leaves
• 1 red chili (sliced, for garnish)
• 1–1½ tbsp fish sauce (to taste)
• ½ tbsp palm sugar
• 1 kaffir lime leaf (torn)

⸻

Cooking Method
1. Cook the coconut cream
Heat the thick coconut milk (100 ml) in a small pot over medium heat until it releases oil.
2. Add curry paste
Stir in the green curry paste and cook until fragrant.
3. Add protein
Add the chicken (or tofu/meat of choice) and stir until coated with the curry paste.
4. Add coconut milk & vegetables
Pour in the thin coconut milk (100 ml), then add quartered Thai eggplants and pea eggplants. Simmer until just tender.
5. Season
Add fish sauce and palm sugar. Taste for a balance of salty, slightly sweet, and spicy.
6. Finish with herbs
Turn off the heat, add Thai basil leaves, torn kaffir lime leaf, and garnish with sliced red chili.

⸻

Serving Suggestion

🍚 Serve hot with steamed jasmine rice or Thai rice noodles (khanom jeen).

#🌶🦐 Tom Yum Goong (Spicy Thai Shrimp Soup) – 1 ServingIngredients: • 200 ml water or shrimp stock • 3–4 shrimp (peeled, deveined) • 1 stalk lemongrass, cut into 3 cm pieces & smashed • 2 slices galangal • 3 kaffir lime leaves, torn • 2–3 mushrooms, halved • 1 small shallot, sliced • 2 Thai chilies, crushed • 1½ tsp fish sauce • 1 tsp lime juice (or more to taste) • ¼ tsp sugar • Optional: 1 tbsp evaporated milk or chili paste for creamy version • Fresh coriander for garnishInstructions: 1. Bring water to a boil. Add lemongrass, galangal, lime leaves, and shallot. 2. Add mushrooms and cook for 1–2 min. 3. Add shrimp and cook until just done. 4. Season with fish sauce, sugar, and lime juice. 5. (Optional) Add chili paste or milk for creamy version. 6. Turn off heat. Taste and adjust. 7. Garnish with coriander and serve!🔥 Spicy, sour, and iconic Thai flavor! # Tom Kha G*i (Thai Coconut Chicken Soup) – 1 ServingIngredients: • 150 ml coconut milk • 100 ml water or chicken stock • 80 g chicken breast, sliced • 2 slices galangal • 1 stalk lemongrass, cut into 3 cm pieces & smashed • 3 kaffir lime leaves, torn • 3-4 mushrooms, halved • 1 small shallot, sliced • 1–2 Thai chilies, crushed • 1 tsp fish sauce (or to taste) • ½ tsp sugar • 1 tbsp lime juice • Fresh coriander for garnishInstructions: 1. Bring coconut milk and water to a gentle boil. 2. Add galangal, lemongrass, lime leaves, and shallot. Simmer 2–3 min. 3. Add chicken and cook until done. 4. Add mushrooms and chilies. Simmer 1–2 min. 5. Season with fish sauce and sugar. 6. Turn off heat, stir in lime juice. 7. Garnish with coriander and serve hot!✅ Creamy, aromatic, and full of Thai herbs