Introduction to Thai Cuisine (3hr)

About this course

Participants explore core methods used in Thai cooking, including grinding herbs and spices with a pestle and mortar, preparing curry paste from scratch and balancing flavours with ingredients such as lemongrass, galangal, kaffir lime leaves and Thai basil. The class also covers wok heating and stir-frying vegetables and meat to develop suitable textures and flavour. Knife skills are included. Each participant has an individual chopping board and preparation space, while hob cooking takes place in pairs, allowing the techniques to be practised within a small-group format.

What you'll learn

• Use a pestle and mortar to combine herbs and spices into curry paste
• Prepare and cook curry paste from scratch
• Apply Thai herbs and seasonings to balance flavour
• Control wok heat and stir-fry vegetables and meat
• Use core knife skills involved in the preparation of Thai dishes

Is this course right for you?

The class is suitable for learners across the experience range, including total beginners and seasoned cooks. Its format combines individual preparation with paired cooking at the hob, so participants take part in both independent and shared activities.

• Suitable for complete beginners as well as experienced cooks
• Hob cooking is done in pairs
• The menu includes nuts, shellfish, gluten and egg

Before you go

• A Tupperware container is recommended for taking home leftovers.
• The menu contains nuts, shellfish, gluten and egg. Alternative recipes and ingredients may be available if allergies are reported in advance.
• Vegetarian requirements can be accommodated; enquire about the menu.