Making a Thai curry
Lesson details
Learning outcome
I can use food skills to make a Thai curry.
Key learning points
- Thai curry is a dish in Thai cuisine made from curry paste, coconut milk or water, meat or fish, and vegetables.
- Food leftovers can be used in recipes safely, helping to reduce food waste.
- The food skills used to make a Thai curry are measuring, peeling, slicing, mixing, using the hob and presenting.
- Ambient, fresh and frozen foods should be stored, cooked, chilled and/or reheated properly to ensure food safety.
- Cooking technique and proficiency can be rated, allowing for improvements in the future.
Keywords
Thai - the people and cuisine of Thailand
Curry paste - a mixture of ingredients pounded into a paste
Proficiency - a high degree of skills and expertise
Common misconception
If a food is placed in the fridge, there is no need for it to be covered or placed in a container, as the fridge is a cold and safe storage area.
All food placed in the fridge must be covered or placed in a container to prevent cross contamination with other foods, preventing food poisoning. It also helps to stop the food drying out.
Teacher tip
If time is tight, or equipment limited, pre-cooked rice could be provided to pupils, or pupils could work in pairs. Provide different plates and bowls, as well as garnishes, for the pupils to explore different presentation styles and techniques.
Equipment
For ingredients and equipment see the recipe in additional materials.
Content guidance
Risk assessment required - may contain allergens
Risk assessment required - equipment
Supervision
Adult supervision required
Licence
Lesson video
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Prior knowledge starter quiz
6 Questions
Q1.Which best describes the term 'cuisine'?
Q2.Fruit and vegetables should be washed before use to remove any dirt, insects and ...
Q3.What food skill is being demonstrated here?
Q4.When cooking two dishes at the same time, both recipes should be read first to decide which order to complete the steps in each recipe. What is this process called?
Q5.UK homes are responsible for around of all food waste.
Q6.Match the following healthy eating messages to the foods.
fish and shellfish
fruit, vegetables and beans
drinks
starchy carbohydrates
foods high in fat, salt and sugars
Assessment exit quiz
6 Questions
Q1.Thai cuisine is native to which country?
Q2.Thai green curry paste includes the following ingredients:
Q3.Food leftovers can be used in other recipes, helping to reduce .
Q4.True or false? Food can be stored in the fridge uncovered, as it is cold and a safe storage area.
Q5.Match the following levels of cooking proficiency:
starting to learn the skill
can perform tasks with some guidance
strong grasp of the skill and works independently
demonstrates full mastery and can guide others
Q6.Place the following Thai curry recipe in the correct order.
To help you plan your 8 cooking and nutrition lesson on: Making a Thai curry, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your 8 cooking and nutrition lesson on: Making a Thai curry, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
We use learning cycles to break down learning into key concepts or ideas linked to the learning outcome. Each learning cycle features explanations with checks for understanding and practice tasks with feedback. All of this is found in our slide decks, ready for you to download and edit. The practice tasks are also available as printable worksheets and some lessons have additional materials with extra material you might need for teaching the lesson.
The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
Explore more key stage 3 cooking and nutrition lessons from the Local food to worldwide cuisine unit, dive into the full secondary cooking and nutrition curriculum, or learn more about lesson planning.