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Cooking Asian Cuisine: Recipes

These recipes are from our Cooking Asian Cuisine workshop created by guest instructor Sarah Xiong. Have any questions or need help recipe troubleshooting? Email Sarah at

Yellow Curry with Chicken and Potatoes


  • 2 tbsp oil

  • 1 lb chicken thighs

  • 1 15 oz can coconut milk

  • 5 tbsp yellow curry paste

  • 2 shallots, diced

  • 3 garlic, minced

  • 1” ginger, minced

  • 1 cup water or chicken stock

  • 4-5 potatoes, diced

  • 1 tbsp fish sauce

  • 1 tsp sugar

  • Optional: galangal root, lemongrass stalk, lime leaves, basil leaves

  • Garnish: limes, cilantro, green onion


  • Sear chicken in oil. Remove chicken to a plate.

  • Add coconut milk to pan and heat up. Add curry paste til coconut milk is reduced.

  • Add garlic, shallots and ginger till cooked through.

  • Add potatoes and chicken and cook for 20 minutes or till chicken is cooked.

  • Add fish sauce and sugar. Add salt if needed.

Basil Fried Rice with Shrimp and Tofu


  • 1 lb shrimp, deveined

  • 1/2 block tofu, fried

  • 6 tbsp oil, divided

  • 4 eggs

  • 1 shallot, diced

  • 3 garlic, minced

  • 1/2“ ginger, minced

  • 1 red pepper, diced

  • 4 cups cold rice

  • 2 tsp soy sauce

  • 1/2 tsp sugar

  • 1 bunch thai basil, leaves only

  • Optional: fermented rice alcohol like soju, sake or rice wine, thai chilis

  • Garnish: lime, cilantro


  • Add 3 tbsp oil to pan and cook eggs. Set aside in plate.

  • Add remaining oil to pan and heat up. Add shallot, ginger and garlic till cooked through.

  • Add rice and peppers and toss in oil to warm.

  • Add soy sauce and sugar. Add salt, if needed.

  • Turn off heat and toss in thai basil and green onions.

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