Learn the mathematics required to adapt recipes to serve a different number of people.
Chicken and Potato Curry (Serves 2)
Three or four tamarinds
2 chicken legs
Masoman chili paste
Small red onions
40g of peanuts (unsalted)
Half a chicken stock cube
Pinch of salt
Squeeze the tamarinds in half a cup of warm water to make a flavoured juice.
Skin the chicken then cut pieces in half
Peel potatoes then cut into small pieces
Put two tablespoon of chili paste into a saucepan and stir in a quarter of a cup of the coconut milk. Stir over a low heat so that the paste begins to for a couple of minutes.
Add two more cups of coconut milk. Leave over a medium heat until it nearly comes to the boil then add the chicken pieces.
Add the potatoes then cover the saucepan as it simmers for several minutes until the chicken is tender. Stir occasionally adding more coconut milk to taste.
6:55 After 20 minutes add the crushed chicken stock half cube, 2 tablespoon of palm sugar, 2½ tablespoon of tamarind juice and peanuts and stir well while still over a medium heat.
After 5 minutes add the onions (cut in half) and a pinch of salt.
Alow to simmer for another 5 minutes then serve with rice
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Level 1 - Cow Pad Gung (Fried Rice with Shrimp) Increase quantities by integer multiplication
Level 2 - Massaman Gai (Chicken and Potato Curry) Increase quantities by multiplication
Level 3 - Gai Gorae (Spicy Grilled Chicken) Decrease quantities
Level 4 - Gwittyo Tom Yam Gung (Spicy Lemon Shrimp Soup with Noodles) Mixed questions
Level 5 - Tom Yam Gung (Spicy Lemon Shrimp Soup) Hardfer mixed questions
Level 6 - Geng Jute Jang Ngok (Glass Noodle Soup With Pork) Puzzling questions
More on this topic including lesson Starters, visual aids, investigations and self-marking exercises.
See the National Curriculum page for links to related online activities and resources.
The recipes used in this exercise are from Hot Sak's.
This video is from Jonathan Robinson
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