Thai Curry Lesson Plan
Thai Curry and Sweet Sticky Rice with Sweet Cilantro Lime Salad
Vocabulary
Basil – an herb common in Thai and pan Asian cuisine. Has anti-bacterial properties
Cilantro – an herb also known as coriander. Cilantro (coriander) leaves has been used in preparation of many popular dishes in Asian and east European cuisine since ancient times. When added in combination with other household herbs and spices, it enhances flavor and taste of vegetable, chicken, fish and meat dishes.
Simmer – is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has all but ceased, typically a water temperature of about 94 °C (200 °F).
STEM
- Science – We will learn how to simmer on the stove.
- Technology – We will use a citrus press to extract lime juice
- Engineering – We will be plating the dishes artistically as if in the Thai restaurant we visited
- Math – We will re-visit important measurements like tablespoon, teaspoon, and cup.
Equipment Needed
- Pots
- Stove burners
- Spoons
- Measuring tools
- Large bowl for salad
- Citrus press
- blender
Ingredients
- Sweet glutinous rice or sushi rice
- Coconut milk
- Coconut oil
- Thai Kitchen Brand Red Curry Paste
- Avocado
- Fresh basil
- Fresh cilantro
- Broccoli
- Cauliflower
- Squash
- Eggplant
- Baby bok choy
- Bell peppers
- Fish sauce (optional)
- Tamari sauce
- Red and Green Cabbage
- Limes
- Carrots
- Sugar
- Toasted sesame oil
Recipes and Procedures
Sticky Rice
- Measure out 2 cups of the sweet rice and place in a pot.
- (Chef will arrive with pre-soaked rice) Add 3 + 1/2 cups water and stir. Allow the rice to soak at least half an hour.Sticky rice has a tough outer shell that needs to be softened (by soaking in water) before you cook it; otherwise, you may end up with hard rice.
- After rice has soaked, add 3/4 tsp. salt and stir. Turn heat on high.
- Once water begins to bubble at a gentle boil, turn heat down to medium-low so that it is just nicely simmering. Place the lid askew, as in the picture, allowing some of the steam to escape. Simmer the rice in this way for 10 minutes.
- After 10 minutes, use a fork to pull the rice aside. Look down into the gap you’ve made. If all the water has been absorbed: turn off the heat. If there is still water in the pot: allow rice to cook another 5-10 minutes, or until all the water has been absorbed by the rice.
- When all the water is gone, turn off the heat but leave the pot on the burner. Place lid on tight and allow rice to sit for 8-10 minutes, or until you’re ready to eat. The heat in the pot will steam-cook the rice, finishing it off perfectly.
Red Curry
- 1 tablespoon vegetable oil
- 1 tablespoon Thai Kitchen® Red Curry Paste
- 1 can (13.66 ounces) Coconut Milk
- 1 tablespoon brown sugar
- 1 tablespoon Fish Sauce / or Tamari to make vegan
- 4-6 cups assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas
- 2 tablespoons julienne-cut fresh basil
- HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce or tamari (if making vegan) until well blended.
- STIR in vegetables; simmer 5 to 7 minutes or until vegetables are tender-crisp. Remove from heat. Stir in basil.
- SERVE over cooked Jasmine Rice, if desired.
Sweet Cilantro Lime Salad
- ½ head red cabbage shredded
- ½ head green cabbage shredded
- ½ lb. carrots grated
- 1 avocado
- 1 bunch cilantro
- 1 tbsp. sugar
- juice of two limes
- salt to taste
- drizzle of toasted sesame oil
- Add cabbage and carrots to large bowl
- Blend avocado with de-stemmed cilantro, lime juice, salt, and sesame oil.
- Drizzle over salad and toss
