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