Rujira Herd, chef at the Krua Thai Cookery School in Liberton Brae, serves up a tantalising starter and main course
Tom Yum Kung (hot and sour king prawn soup with mushrooms)
2 lime leaves
4 slices galangal
Half stem lemon grass
50g mushrooms (cut into quarters)
1 stem fresh peppercorns (cut into 1 inch)
1 cup stock
1 tsp fish sauce
Half teaspoon sugar
Three-quarter tbsp ‘chilli in oil’
Three-quarter tbsp milk
Three-quarter tbsp lemon juice
Chopped coriander spring onion and red chilli
Bring stock to boil (high heat) and add all ingredients, milk and lemon juice, except prawns.
When mushrooms are nearly cooked (approx one minute) add prawns till cooked (approx one minute).
Sprinkle with chopped coriander and spring onion. Serve hot.
Lemon juice and milk can be added before or after, it makes no difference to the taste.
Gang Ped Gai (chicken red curry with galangal and lemon grass)
Kreuang-Gang Ped (red curry paste)
2 tsp seedless red chilli (approx 1-2 chilli per portion)
1 fresh red chilli
5-6 slices galangal
1 stem lemon grass (20g)
7-8 cloves garlic
1 tbsp chopped coriander root/ stem
Half cm fresh turmeric
1.5 tsp shrimp paste
Half tsp black pepper
Pinch star salt, anise powder/cumin
Using mortar, pound all ingredients (except shrimp paste) until a smooth paste for approximately 30 minutes to achieve a traditional texture.
Add shrimp paste and continue to pound until mixed well together.
Using blender, grind in a coffee mill for a faster process.
After pounding, fry in oil until aroma begins to prolong its life (by a few weeks) and keep refrigerated.
Chicken red curry
200g thinly sliced chicken
60g aubergine (cut into 4-6 pieces)
4 lime leaves
1 tbsp oil
3 tbsp Krua Thai red curry paste
1 tsp sugar
2-3 tsp fish sauce
1 cup coconut cream
4-6 tbsp stock
10 gram Kra-chai (Thai finger roots)
Three-quarter tablespoon lemon juice
1 stem fresh pepper corns
5-6 slices red chilli
Heat oil (low to medium heat) and fry curry paste.
Add chicken, fresh peppercorns and stir well till half cooked (high heat). Add aubergine then coconut cream, sugar, fish sauce, till cooked (approx 3 mins).
Finally, add lemon juice, Kra-chai, chilli, lime leaves, basil and serve.
A Thai root similar to ginger. It is light browny-grey in colour and grows as finger-like tubers. The skin should be scraped off and the tuber thinly sliced, mainly for use in spicy Thai dishes. Kra-chai can be purchased in most Oriental shops and the staff will help if you have any problems.