Thai Regional Cuisine Masterclass (3hr)

About this course

This class explores regional Thai cooking through a selection of dishes and core techniques. Participants identify ingredients associated with different parts of Thailand, prepare aromatic curries such as Gaeng Hung Lay, balance dressings for salads including Khao Yum, and cook seafood in the style of a Bangkok Crab Omelette. Guidance comes from a Head Chef and Assistant Chef, with individual preparation space and paired cooking at the hob. Knife skills are included, and the chefs can answer questions about ingredients and techniques during the session.

What you'll learn

• Identify and use distinctive ingredients from different regions of Thailand
• Prepare Thai curries using appropriate cooking techniques
• Balance tangy dressings and aromatic herbs in Thai salads
• Cook seafood using techniques demonstrated through Bangkok Crab Omelette

Is this course right for you?

The course is labelled All Levels and explicitly welcomes both seasoned cooks and total beginners. It involves individual preparation alongside paired cooking at the hob, within a class typically attended by 6 to 12 students.

• Suitable for complete beginners as well as experienced cooks
• Cooking at the hob is carried out in pairs

Before you go

• Each participant has an individual chopping board and preparation space.
• Participants are advised to bring a container for taking home leftovers.
• The menu may include nuts, shellfish, and egg. Allergies should be raised in advance so alternative recipes and ingredients can be arranged.
• Vegetarian alternatives may be available on request.