BEGINNERS

Our Thai cooking school vacation includes cooking workshops to prepare the following meals:

THAI COOKING CLASS 1:

* Introduction to Thai herbs & spices

* Laab Moo - Thai spicy minced pork salad
A simply prepared dish with a traditionally spicy and sour flavor.

* Tom Yam Kung - Hot and sour prawn soup
A delicious sour soup-flavored with fresh lemongrass and aromatic kaffir lime leaves.

* Phad Thai - Thai fried noodles
A stir-fry comprising rice noodles, tofu, bean sprouts, egg and prawns. This taste sensation uses the combination of sweet, sour and salty flavors to enhance the superbly contrasting textures.

* Kaeng Ka-Ri Kai - Yellow chicken curry
One of the mildest and most fragrant curries available. The coconut milk creates a delicious broth that blends perfectly with the curry base.

* Paneang Nua - Coconut beef curry
This type of red curry is rich, sweet, and creamy

THAI COOKING CLASS 2:

* Som Tam - Papaya salad
This justly renowned Thai salad specialty is made by bruising julienned green papaya with garlic, small chilies, tomatoes and long beans in a clay mortar with a wooden pestle.

* Nam Prik Khao Soi - Khao soi curry paste
A unique northern curry pastethat includes the deeply flavored black cardamom among its ingredients. This paste is essential in preparing Chiang Mai’s famous “Khao Soi” noodle soup.

* Khao Soi Gai - Egg noodles with chicken curry soup
A Chiang Mai specialty, this egg noodle soup combines coconut curry soup with a tasty topping of crispy fried noodles. Served accompanied by pickled green mustard, shallots, limes and chili oil.

* Plaa Priew Waan - Sweet and sour vegetables with fish
Deep-fried fish, pineapple and mixed vegetables cooked in sweet and sour sauce.

* Gaeng Leiang Goong Sod - Mixed vegetable soup with prawns
Thickened with curry paste, this spicy soup contains a host of herbs and vegetables and is rounded off with a bright citrus flavor from the lemon basil leaves.

* Sankhaya Fakthong - Home made sweet custard cake with pumpkin
Delicious Thai dessert combining the luscious flavors of coconut milk, egg custard and pumpkin.

THAI COOKING CLASS 3:

* Tom Kha Gai - Chicken soup in coconut milk
A coconut-based soup with a similar taste palate to tom yum soup, this version is sweeter due to the addition of coconut milk.

* Nam Prik Gaeng Ped - Thai red curry paste
The original and classic Thai paste that is used in a variety of curry soup dishes.

* Gaeng Ped Ped Yang - Red curry with roasted duck
An unforgettably delicious curry soup that combines fresh fruit and roasted duck.

* Khao Phad Sub Pa Rot Sai Goong - Fried rice with pineapple and prawns
A recipe specially made for healthy eaters, with the pineapple adding a touch of tart sweetness to the dish. It has a rich creamy texture that superbly complements the prawns.

* Gai Satay - Chicken satay with peanut sauce
Simply marinated chicken that is skewered, charcoal-grilled and served with peanut sauce.

* Glauy Tord - Thai-style banana fritters
Unlike the well known Western version, these Thai banana fritters use coconut batter and smaller, less ripe bananas that hold their shape and texture better when deep-frying.

Note: These menu items are subject to change