Time: 3 hours 30 minutes – 1 session
Learn directly from professional chefs who will teach you about the flavours, ingredients, and techniques of Thai cooking.
Thai cuisine has always stressed a delicate balance between the four different tastes: sour, salt, sweet and hot! Thai food is very versatile and adaptable to suit almost any palate, and comes in many different styles and preparations. The Stir Crazy Thai Course uses authentic Thai ingredients and traditional recipes, learned directly from the people of Thailand! The course includes different styles of cooking from all areas of Thailand such as Chang Mai Noodles, Panang Curry, home-made curry pastes and includes a few street food starters. The food is fresh, tasty and filled with interesting combinations. If you’re one of the millions of people around the world who have acquired the tastes of Thailand and would like to make your own Thai food, then this class is for you. Learn directly from professional chefs who will teach you about the flavours, ingredients and techniques of Thai cooking.
Thailand’s proximity to the Gulf of Thailand means that seafood plays a huge role in the cuisine, including prawns, crabs, oysters, squid and mackerel. Whatever can’t be eaten is dried and shrimp paste produced by this method is the cornerstone of most Southern dishes. Southern food is Thailand’s spiciest – the flavour profile is primarily hot, sour and salty. Coconut oil and milk are used heavily in curries, as are fresh herbs and fish.
The cuisine is predominantly hot and salty, although more moderate than food from other regions. Because it’s a temperate region it’s not hot enough for coconuts to thrive so dishes generally tend to be moistened with water or broth, not coconut milk. Grilling is popular and pork is popular as is the use of slightly bitter herbs, adding an interesting spin to the region’s cuisine.
Probably the most familiar to Westerners. The Proximity to Bangkok has meant a phenomenally diverse array of available produce (most of it cultivated); flavours tend to be highly complex and layered, with the dominating flavours being hot and salty. The primary meats are chicken, duck and pork; prawns and freshwater fish are readily available as well. Limes provide sour contrast to curries and brothy soups.
-Bamboo, Cucumber and Bean Salad with Peanuts and Chilli
-Basic Chicken Pad Thai
-Beef with red pepper and pineapple
-Hot and sweet vegetable tofu soup
-Massaman Curry Paste
-Squid with Peanut and Mango Sate
-Thai Curried Chicken with Rice Noodles
-Thai Rice Salad
-Yellow Curry Paste
-Bok Choi with Lime Dressing
-Chiang Mai Noodles
-Chicken Panang Curry
-Fresh Spring Rolls
-Mussels with basil and lemon grass (hoy op)
-Panang Curry Paste
-Son in Law Eggs
-Stir Fried Beef in Oyster Sauce
-Thai Fish Cakes
-Thai Green Prawns
-Tom Kha Gai
-Twice Cooked Chicken with Noodles
-Yellow Curry Paste
-Tom Yum Goong
-Chicken Curry in Sweet Peanut Chilli Sauce
-Green Chicken Curry (gaeng keow wahn gai)
-Green Curry Paste
-Mango Ice Cream
-Nua Nam Tok (Spicy Grilled Beef Salad)
-Red Curry Paste (gaeng ped)
-Som Tum green papaya salad
-Steamed fish with chilli, ginger and lime sauce
-Stir-fried seed and vegetable salad
-Thai Fried Pineapple
-Tom Yum Goong
Doors open 15 minutes before the start of the course.
Cooking classes cancelled within 48 hours of the class will forfeit the course fee.
We occasionally post pictures of the courses and participants on social media. Please advise if you would prefer us not to upload pictures of you.
We strongly recommend you consider Uber as your choice of transport.
We have full bar facilities at the venue. Drinks for your course can be purchased at the venue.