Since it started as a humble street stall back in 2008, Rosa’s Thai has always been an institution to me and my friends, and now with seven restaurants around the capital soon to be eight, it’s fair to say that this unique chain of restaurants has nailed the formula to authentic Thai fayre which keeps customers coming back for more. With the launch of Deliveroo, it really has never been simpler to get Rosa’s Thai delivered directly to our doorstep so when we heard that School of Wok had invited Saiphin Moore, founder of Rosa’s Thai, to host a masterclass, we jumped at the chance to learn how to cook Thai with a little help from Saiphin and this is how we got on.

The Menu

Laab Tod – A deliciously aromatic Pork Patty
Salmon Red Curry
Thai Aubergine Salad

The evening starts in the main dining room of School of Wok at Rosa’s Thai pop-up bar where we all try some of Rosa’s very own blend of cocktails. Each are specially curated to be paired with dishes from the restaurant’s menu and feature fresh flavours such as lemongrass and kaffir lime, a good start to the evening. We are then guided to our very own cooking station within the main room in School of Wok and we work in pairs to prep all the dishes. With careful instruction from Saiphin and all our efforts overseen by School of Wok founder, Jeremy Pang, we go from honing our pestle and mortar skills needed to create the unique red curry paste, to learning the secrets about creating the perfect balance of sweet, sour, spicy and salty flavouring in all the dishes. The main cooking is done within School of Wok’s swanky kitchen where each pair is assigned a station kitted out with a state of the art AEG induction hob. Not only is this a great cooking experience but getting to try out the equipment is also a welcome treat to my 70’s gas cooker. As the kitchen begins to fill with the aromatic aromas of everyone’s delicious meals our mouths are watering and as we enter the dining room, the wonderful School of Wok fairies have laid out a terrific spread complete with flowers, wine and beautiful place settings. We finish the evening devouring our delicious creations joined by Saiphin, Jeremy and others from School of Wok. A perfect end to the evening the best part was being able to take a doggy bag home to show off what we had learned to friends and family… that’s if there was any left.

Jeremy Pang and his team at School of Wok not only produce some of the best take away kits on the market, but they also host a number of fantastic cooking experiences throughout the year. We were lucky enough to experience a masterclass hosted by Rosa’s Thai restaurant and with a schedule full to the brim of speciality cooking courses and Celebrity Chefs you will be spoilt for choice when looking through their programme. From full day courses to three hour workshops, the experience really is priceless for any foodie and makes the perfect gift for yourself or anyone willing to challenge themselves to cook their favourite dishes.

Check out their varied range of classes here https://www.schoolofwok.co.uk/classes
and be sure to book in advance as the courses are incredibly popular and sell out fast!

For those of you who, like me, love Thai and would love to try out one of the dishes from Rosa’s Thai try out Salmon Red Curry…


Red Curry Paste Ingredients
Makes 125ml (4fl oz)



5 dried red spur chillies, deseeded and soaked until tender

1 teaspoon sea salt


1 teaspoon galangal, finely sliced

2 tablespoons lesser galangal
2 lemon grass stalks sliced

1 teaspoon finely grated makrut lime zest

2 teaspoons sliced coriander root

10 small garlic cloves


1/3 shallot, sliced

1 tablespoon coriander seeds, roasted and ground

1 teaspoon cumin seeds, roasted and ground

1 teaspoon shrimp paste

Preparation:
1. Finely grind the chillies and salt together using a mortar and pestle or a food processor.
2. When you have a fine paste, add the galangals, lemon grass, lime zest and coriander root.
3. Blend again or pound to a fine paste.
4. Dry fry the coriander and cumin seeds for 2 minutes, until fragrant, stirring continuously.
5. Pound or grind to a powder.
6. Add the garlic, shallot, ground seeds and shrimp paste. Continue to blend or pound until 
smooth.
This curry paste will keep in the refrigerator for 4–8 weeks if stored in an airtight container, and for up to 6 months in the freezer.


Salmon Red Curry (Chu-Chi-Pla)
(Serves 2)
Ingredients
21⁄2 tablespoons vegetable oil

2 tablespoons Red Curry Paste


250ml (8fl oz) coconut milk

2 tablespoons nam pla (Thai fish sauce)

1 tablespoon palm sugar

2 salmon steaks, about 150g (5oz) each

Steamed rice, to serve

The Garnish:
1 lime leaf, shredded


1 red spur chilli, sliced


5cm (2 inch) piece of lesser galangal, thinly sliced lengthways

Thai basil leaves, shredded

The Sauce:
1. Heat 2 tablespoons of the oil in a wok set over a medium heat and sauté the curry paste until it is fragrant.
2. Add 200ml (7fl oz) of the coconut milk, the fish sauce and the palm sugar and bring to the boil. Reduce the heat to medium and cook, stirring continuously, for about 3 minutes until the oil from the curry paste starts rising to the top and the mixture is smooth and thick.
3. Add almost all the remaining coconut milk (you want to save a tablespoon for garnish). Bring to the boil again.
4. The sauce should have a perfect balance of spicy, salty and sweet. Reduce the heat to low.
Cooking
1. Clean the salmon pat dry with kitchen paper and pan-fry in the remaining vegetable oil until cooked to your liking.
Serving
1. Place the salmon steaks on plates and pour over the curry sauce. Top with the lime leaf, chilli, galangal and basil and pour over the reserved coconut milk.
2. Serve with steamed rice.

For more exciting recipes check out Rosa’s Thai website here

www.rosasthaicafe.com

www.schoolofwok.co.uk