Travel + Leisure India in collaboration with Radisson Blu Plaza Delhi Airport hosted it’s most recent masterclass, ‘Thai-licious’ at their authentic Thai restaurant, Neung Roi! Read on to know what happened! By Amitha Ameen

Royal Thai Embassy’s Ambassador to India, Mr. Chutintorn Gongsakdi posing along with Thai Chef Orawan, Head Chef -Neung Roi, Sreenivasan and others at the event.

Guests were treated to a multi-sensorial experience on a balmy weekend with live cooking and tasting sessions of authentic Thai dishes from different regions of Thailand. The by-invite only event was attended by the who’s who of Delhi including Royal Thai Embassy’s ambassador to India, Mr. Chutintorn Gongsakdi.

Head Chef Sreenivasan and Thai Chef Orawan mid live cooking demonstration. Guests looking on.

Mr.Gongsakdi along with the rest of the guests received a warm welcome from the friendly staff at Radisson Blu Plaza Delhi Airport. The cooking demonstration was spear-headed by Head Chef Sreenivasan along with Thai Chef, Orawan. Enthusiastic guests were seen taking notes and assisting the chefs in preparing the dishes.

(L) Gaeng Khru Gai Yang (Yellow Curry with pan flashed Chicken, young peppercorns & herbs); (R) Khao Niew Dum Mamuang (Black Sticky rice, fresh mango & coconut ice cream)

Neung Roi’s signature yellow curry dish, a family recipe of Chef Orawan, stole the show with its bold, aromatic and refreshing flavours that left guests asking for second helpings. Alongside the live cooking demonstrations, guests were treated to flavourful food, intoxicating cocktails and moving music that made for the perfect setting!

That’s not all, as the event came to a close, guests were presented with goody bags, courtesy of Radisson Blu Plaza Delhi Airport  and AamrabyNSK.

Wish you were there to experience all this? Guess what! The chefs were kind enough to part with their signature dish recipes so you can try them out at home and woo your guests, too!

Gaeng Khru Gai Yang – Neung Roi’s Signature Dish
Yellow curry with pan flashed chicken, young peppercorns and herbs.

Gaeng Khru Gai Yang – Neung Roi’s Signature Dish

Ingredients: (To serve four)

For curry paste:
Lemon grass – 100 gms
Galangal – 30 gms
Kaffir lime – 10 gms
Garlic- 70 gms
Shallot – 50 gms
Red chili small – 50 gms
Thai coriander – 30 gms
Black pepper – 20 gms
Shrimp paste – 30 gms
Turmeric powder – 70 gms
Cooking oil – 150 ml
Salt – to taste
Coconut milk – 500 ml
Sugar – 30 gms
Fish sauce – 50 ml
Young pepper corn – 20 gms
Kaffirlime leaves – 4 to 5 leaves
Big red chilies ( diced ) – 20 gms
Chicken thigh – 04 pcs
Cooking oil – 25 ml
Chopped garlic – 20 gms
Chopped coriander roots – 30 gms
Fish sauce – 30 ml
Sugar – 20 gms
Black pepper – 10 gms
Kaffirlime leaves ( juliennes ) – 5 gms ( for garnish )

Method of Preparation:

  1. Roughly chop all the ingredients for curry paste and blend them in a mixer to a smooth paste.
  2. Transfer the paste to a bowl and mix turmeric powder to it. Combine well.
  3. In a sauce pan, warm oil, add the curry paste and salt.
  4. Stir-fry the mixture over low flame for 15 minutes until the paste gets cooked and releases the aroma of the herbs. Allow it to cool down.
  5. Marinate the chicken thigh with oil, garlic, fish sauce, sugar, coriander roots and black pepper. Refrigerate it for at least two hours.
  6. In a saute pan cook the chicken thigh until it is tender and juicy.
  7. In another sauce pan, bring coconut milk to boil. Add the curry paste and mix well. Allow it to simmer for three minutes.
  8. Add sugar, fish sauce, young peppercorn, Kaffir lime leaves and big red chilies.
  9. Cook for another two minutes.
  10. Slice the chicken thigh and place it in a curry bowl. Top it with the yellow curry and serve hot garnished with Kaffir lime juliennes.

Yam Som – O Salad
Pomelo salad with shallots, Kaffir lime, palm sugar and tamarind dressing.

Yam Som – O Salad

Ingredients: ( To serve four )

Pomelo – 400 gms
Fried onion – 100 gms
Baby onion ( Sliced ) – 100 gms
Roasted coconut ( grated )– 200 gms
Fresh red chili (chopped) – 40 gms
Kaffir lime leaves (juliennes ) – 40 gms
Tamarind sauce – 200 ml

Tamarind sauce: (For 200 ml)

Tamarind pulp – 200 gms
Palm sugar – 100 gms
Sugar – 100 gms
Salt – 40 gms

Method of Preparation:

  1. Mix tamarind pulp, palm sugar, grain sugar and salt together in a sauce pan.
  2. Bring them to boil on low flame, simmer and allow them to reduce it to half.
  3. Tamarind sauce is ready and let it cool down.
  4. Peel the pomelo skin and take segments out of it.
  5. In a mixing bowl, mix the pomelo segments, half of fried onion, sliced baby onion, chopped chili, Kaffir lime leaves and roasted coconut.
  6. Mix the tamarind sauce to it and toss it well.
  7. Serve it immediately sprinkled with remaining fried onions.

Gaengliang Goong – Soup
Wild Ginger infused with coconut milk soup with fresh water prawns and basil.

Gaengliang Goong – Soup

Ingredients: (To serve four)

Coconut milk – 500 ml
Fresh water prawns (peeled) – 250 gms
Wild ginger – 60 gms
Shallots –100 gms
Carrot (diced) – 100 gms
White pumpkin (diced) – 100 gms
Yellow pumpkin (diced) – 100 gms
Black pepper – 10 gms
Fish sauce – 60 ml
Salt – to taste
Sugar – 20 gms
Sweet basil – 10 gms
Chili oil (for garnishing)

Method of Preparation:

  1. In a sauce pan, bring coconut milk to boil. Add crushed wild ginger to it.
  2. Add the black pepper and allow it to simmer.
  3. Add shallots, carrot and both pumpkins. Allow it to simmer for a minute.
  4. Add the prawns and the seasonings like fish sauce, salt and sugar. Let it simmer for another minute.
  5. Now, add the sweet basil and remove from fire.
  6. Serve it hot, drizzled with chili oil.

Khao Niew Dum Mamuang – Dessert
Black sticky rice, fresh mango and coconut ice-cream.

Khao Niew Dum Mamuang – Dessert

Ingredients: (To serve four)

Black sticky rice – 60 gms
White sticky rice – 60 gms
Coconut milk – 100 ml
Sugar – 75 gms
Salt – pinch
Pandanus leaves – 1 leaf
Mango (ripe) – 2 nos.
Coconut ice-cream – 4 scoops

Method of Preparation:

  1. Combine the white and black sticky rices in a bowl and add water until the rice is covered completely. Soak it overnight.
  2. Place the soaked sticky rice in a muslin cloth and steam until the grains are soft and translucent (approx. 40 mins).
  3. In the meanwhile mix the coconut milk, salt, sugar and Pandanus leaf in a small saucepan over medium heat until the mixture is reduced to half.
  4. Once the sticky rice is done steaming, add it to the coconut milk sauce. The rice will soak up the sauce as it cools.
  5. Cut the mangoes into cubes.
  6. Serve the dessert in a bowl with the rice at the bottom, top with the cubed mango.
  7. Serve it with a scoop of coconut ice-cream. Garnish appropriately.

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