Nuch shares secrets of Thai cooking from her kitchen in Redland

April 26 2014

RESIDENTS can hone their culinary skills in Thai cooking, thanks to a course promising to reveal the wonders of the South East Asian cuisine.

RESIDENTS can hone their culinary skills in Thai cooking, thanks to a course promising to reveal the wonders of the South East Asian cuisine.

Lessons are run by Nuch Wills, who taught at Thailand's world famous Blue Elephant restaurant in Phuket, from her kitchen in Redland.

She can also deliver private sessions from the customer's home.

Nuch said: "I tailor each lesson to the needs of the student, whether they're a confident cook who wants to explore traditional approaches to Thai cooking or a beginner who wants to have fun and try something new."

Each course lasts three hours and students can select any three dishes from a selection on the website.

Westbury Park mum Clare Savage recently attended a session.

She said: "I learnt how to make a delicious duck curry, deep fried crab parcels and pad thai - stir fried noodles with prawns. Nuch takes the mystery out of making the food, explains how all the tastes work together. And she’s also great at helping you source more exotic ingredients around Bristol."

As a business start-up, Nuch has been surprised at how many people are buying the course as a present. "Our bestseller is the My Thai Kitchen voucher that you
can give as a present to friend or family," she said. "You can even go along with them and enjoy their food afterwards."

Courses start from £60 per person. For more information, or to book a course, visit: www.mythaikitchen.co.uk.

Nuch's Red Curry with Duck recipe

Red Curry with Duck (Serves 2)

Nuch's Red Duck Thai Curry

Ingredients
Roast duck 150 g
Coriander Root 2 pieces
Coriander and cumin seeds ¼ teaspoon
Garlic 2 cloves
Red curry paste
Pineapple 60 g
Cherry tomatoes 3 pieces cut in half
Grapes 6 pieces
Lychee 4 pieces
Vegetable oil I tablespoon
Coconut milk 250ml
Kaffir lime leaf 2 leaf torn into pieces
Sweet basil 15 leaves
Big red chillies 1 sliced

Marinate
Star aniseed 2 pieces
Coriander and cumin seeds ¼ teaspoon
Cardamom seeds 2 pieces
Cinnamon stick ¼ teason
Water 100ml
Honey 1 teaspoon
Dark soy sauce 1 teaspoon

Seasoning
Palm sugar ½ tablespoon
Fish Sauce 1 tablespoon

Preparation
1. To make the marinate boil all the ingredients apart from the honey for a few minutes. Leave to cool and add the honey. Marinade overnight.
2. Grill the duck until the skin is crispy and the meat is rare. Remove from the heat and slice into pieces.
3. Pound the coriander root, garlic, roasted cumin, coriander seeds and red curry paste in a mortar.
4. Heat the vegetable oil in a saucepan and add the paste, stir frying until you can smell the aroma.
5. Add all the coconut milk a little bit at a time and bring to the boil.
6. Add the grapes and pineapple and then the roasted duck. Ad the lime leaves and chili. Add the cherry tomatoes and lychee last of all.
7. Season with the sugar and fish sauce and then simmer for a further 3 minutes.
8. Add the basil leaves, stir and then remove from the heat.
9. Transfer to a serving bowl and then garnish.