While in Thailand the Wickedfood Cooking School film crew came across this delicious dish in a cooking class at Thai House Cooking School in Bangkok. The ingredients for yellow curry paste are basically the same as for green curry paste, except for the addition of curry powder and therefore the yellow colour.

1 can coconut milk
2T yellow curry paste
1 cup extra coconut milk, diluted with 1 cup water
500g boneless chicken, cut into large cubes
1 large sweet potato, peeled and cubed
1 onion, peeled and cut into large chunks
3T fish sauce
1T palm sugar

1. Pour 1 cup of the undiluted coconut milk into a wok or frying pan over medium heat. Stir in the yellow curry paste and bring to the boil.
2. Boil hard, adding the remaining undiluted coconut milk a little at a time, until the coconut milk separates and begins to look oily. (It will look curdled.)
3. Add the chicken portions and cook for a few minutes.
4. Turn the mixture into a saucepan and add the extra diluted coconut milk, sweet potato, onion, fish sauce and sugar.
5. Cover the saucepan and simmer until the chicken and sweet potatoes are cooked.
6. Serve with cooked rice.

Serves 4

Great Asian recipes – Click here:

Chicken feet

Biryani

Phanaeng Beef Curry in sweet peanut sauce

Phat Thai

Tom yum kung

Green pawpaw salad

Fish head curry

Warm squid salad in a pineapple

Spiced pork spare ribs

Deep-fried silken tofu

Thai beef salad

3 Cup Chicken

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.

While in France on a culinary mission, to find insperation for our French cooking classes and teambuilding cooking classes, Wickedfood cooking school came across this delicious roast pigeon at Le Petit Coq aux Champs, where it is a house speciality.

Vegetables in season
2 potatoes, coarsely grated
2 apples, coarsely grated
4 pigeons
Salt & pepper
5T soft butter
1/2 cup + 1T Pont Audemer (or berry liqueur)
1/2  cup water

1. Clean, slice and steam the vegetables and keep warm.
2. In a large frying pan, melt 1T butter. Arrange the grated potato in one thin layer, reduce the heat and fry. When golden brown and cooked through, spread the apple over the potato, gently flip, adding more butter if necessary and fry very quickly (the apple should still be crispy).
3. Rub the pigeons with remaining butter, season with salt and pepper, and place in preheated oven set at 200°C, basting regularly with 1/2 cup liqueur. Roast for ± 15 minutes. Once cooked, cut pigeons in half, set the breasts and drumsticks aside, keeping warm.
4. Deglaze the roasting pan with the water and add the bird carcasses. Boil over a high heat, to reduce by 3/4  and pass through a sieve. Add the remaining liqueur and adjust seasoning.
5. Arrange a pigeon and some vegetables on each plate, and moisten with the deglazed pan juices.divide the potato into four portions, plate and serve.

Serves 4

See  the following articles on French food:

Fig tart

Summer berries with a red wine coulis

Our six Normandy restaurants

Gastronomic tour of Normandy

A Taste of France

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.

This easy braised dish, based on a dish from Wickedfood cooking schools Chinese cooking class, uses rice wine, soy sauce and stock, hence the name.

500g skinless chicken thighs (or breasts)
1 T cornflour
1 T oil
2 spring onions, cut to short lengths, half julienned
4 slices ginger, peeled and thinly julienned
3 T rice wine (or dry sherry)
3 T light soy sauce
100ml chicken stock
1/2 t roasted sesame oil

1. Cut the chicken into chunks and mix together with the cornflour to coat roughly.
2. Heat the oil in a small casserole. Add the chicken, spring onion and ginger, and lightly brown.
3. Add the rice wine, soy sauce and stock. Bring to the boil, then reduce the heat and simmer, covered for 20-25 minutes. There should be a little liquid left – if there is too much, boil it off.
4. Add the sesame oil and serve the chicken hot from the casserole with fried or steamed rice, or egg noodles.

Serves 4

Great Asian recipes – Click here:

Chicken feet

Biryani

Kaeng kari ka – yellow curried chicken

Phanaeng Beef Curry in sweet peanut sauce

Phat Thai

Tom yum kung

Green pawpaw salad

Fish head curry

Warm squid salad in a pineapple

Spiced pork spare ribs

Deep-fried silken tofu

Thai beef salad

3 Cup Chicken

For other articles on South East Asia see:

A Taste of Thailand

Floating markets in Bangkok

Must try Singapore dishes

The ABCs of Singapore food

Singapore hawker food centres

Vietnamese cuisine

Cooking schools in South East Asia

Thai House cooking school • Bangkok • Thailand

Chiang Mai Thai Cookery School • Thailand

Red Bridge Cooking School • Hoi An • Vietnam

Books reviewed by Wickedfood on Asian food:

Secrets of the Red Lantern

Kylie Kwong: Recipes and Stories

A Passion for Thai Cooking

Balance & Harmony, Asian Food

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Boksburg – (011) 823-5365 boksburg@wickedfood.co.za

Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.