No tour of Thailand is complete without a cooking class. Our visit to the riverside Amita Thai Cooking School in Bangkok includes a stroll through a garden of edibles that serve as the pantry for our culinary needs. Donning aprons we stand behind our individual cooking stations.
On the menu: a tantalizing Stir Fried Chicken (Gai Phat Met Ma Muang Himmaphan) with blue rice – just because it’s cool. This panoply of ingredients is visually stimulating, aromatic, and will make your taste buds dance.
READ MORE: Thailand’s Tapestry of Flavour
Stir Fried Chicken with Blue Rice
- 150 grams skinless chicken fillet, finely sliced
- 2 tablespoons cashew nuts fried in oil until light brown
- 2 teaspoons fish sauce (1 for marinade and 1 for seasoning)
- 1/2 teaspoon chopped garlic
- 2 red chilies slice into thin strips
- 1/4 cup diced onion
- 2-3 tablespoons water
- 1 teaspoon dark sweet soy sauce
- 1-2 spring onions cut into 1-inch length
- 1 tablespoon vegetable oil
- 1/2 teaspoon sugar
- Pinch of salt
- Marinate chicken with 1 teaspoon fish sauce, 1/2 teaspoon dark sweet soy sauce. Then stir-fry in medium heat until half cooked and set aside.
- Heat vegetable oil in a wok. Add chopped garlic and stir-fry until turn light brown.
- Add chicken and diced onion, stir quickly then season with fish sauce, sugar and a pinch of salt. Then add red chilies and spring onion. (If it is too dry add a little bit of water.)
- Put in cashew nuts and dried chilies.
For the blue rice:
- 1 cup rice
- 2 cups water
- 4 Butterfly-pea flowers (you can add more for darker colour)
– Whether using a rice cooker or pot of boiling water, simply add flowers to rice.
Yields 1 Serving
Adam Waxman is an award winning travel journalist focusing on food, wine and well being. As well as an actor in film, television and formerly, the Stratford Festival, he is the Associate Publisher and Executive Editor of DINE and Destinations magazine.