Cooking classes at 'The Captain's Galley' - 08° 00' 42" N 98° 57' 40" E

After a couple of weeks of enjoying Garn's cooking, we decided to learn how to do it ourselves.  Garn, very generously, opened her kitchen and ran a Master Class in our favourite dishes.

... and now we share her secrets!

Yellow Chicken Curry
Kaeng Kari Kai (Yellow curry) - Truly yummo
This recipe is for one portion

Garn's favourite brand
of curry paste
250g chicken - this can be any cut but if using a cut with a bone, it is best to pre-cook it in water and salt for about 30 minutes.
1 big tablespoon of yellow curry paste.  Garn's favorite brand is Lobo.
1/2 onion, diced
1 potato, diced
1/2 carrot, chopped
Handful of raisins
1/2 cup coconut milk
1/2 cup chicken stock (or water plus teaspoon chicken stock powder)
1/2 tablespoon palm sugar
2 teaspoons fish sauce

 In oil, fry the paste until it smells divine.  Add the onions, then the coconut milk, potatoes, carrots and raisins followed by the (cooked) chicken.  Add the stock (or water with stock cube) and slow cook for 15 minutes.

Finally, add the fish sauce and palm sugar.  Garnish with coconut milk and serve with rice.

The ingredients
Sean, the master chef

Gang Panang Kai (Panang Curry)
This recipe is also for one portion

Traditionally, Panang Curry is made with just meat and no vegetables. This recipe is not traditional!

Garn's favourite coconut milk
200g chicken breast sliced thinly
1/2 carrot, chopped
1/4 cup peas
Kaffir lime leaves, finely chopped
1 tablespoon panang curry paste
1/4 cup coconut milk
2 tablespoons water
1 teaspoon fish sauce
1 teaspoon palm sugar
1 teaspoon chicken stock powder

Fry the curry paste in oil until fragrant. Add the chicken then the coconut milk, water, fish sauce, palm sugar and chicken stock.  Cook for a bit and add kaffir lime leaves and vegetables.

Cook for a further 5 minutes.  Serve with rice and garnish with kaffir limes leaves and coconut milk.

Sean ready to eat
Lesley and Sean with our Master Chef Garn

And then we ate!


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