Full Day Thai Cuisine

About this course

The class combines individual preparation with paired cooking at the hob. Participants practise using a Chinese cleaver to cut ingredients safely and accurately, then make curry paste with fresh herbs and spices using a pestle and mortar. Teaching also covers Thai seasoning, including how salty, sweet, sour and spicy flavours are balanced. Cooking methods explored include stir-frying, grilling and steaming, with guidance on applying these techniques to Thai dishes that can be recreated at home.

What you'll learn

• Use a Chinese cleaver safely for cutting, slicing and chopping ingredients.
• Prepare curry paste from fresh herbs, spices and other ingredients using a pestle and mortar.
• Balance Thai seasonings across salty, sweet, sour and spicy flavours.
• Apply stir-frying, grilling and steaming techniques to Thai cooking.

Is this course right for you?

Listed as suitable for all levels, the class is intended for participants with different amounts of cooking experience. Preparation is carried out individually, while cooking at the hob takes place in pairs, so learners should expect both independent and shared activities.

Before you go

• Participants are advised to bring Tupperware for taking home leftovers.
• The menu contains nuts, shellfish, gluten and egg. Allergies should be notified in advance so alternative recipes and ingredients can be provided.
• Vegetarian alternatives can be accommodated on request.