Thai Classes

taste of siam

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Thai food … a delicate balance of spicy, sweet, sour & salty. Learn about the ingredients that bring about that balance and how to achieve it. This course enables you to re-create the classic Thai dishes one craves for without having to go to Thailand.

Menu
Tom yam koong / Thai spicy shrimp soup
Fish cakes with cucumber dipping sauce
Three flavoured fish
Thai green curry
Green vegetables in Oyster sauce
Chicken and basil fried rice
Banana spring rolls with pineapple salsa

thai memories

thai-3

more of the classics…
Increase your repertoire on Thai food with some of the better known dishes and a few of the lesser known but must tries all the same…

Menu
Tom ka gai / Thai herbed coconut milk soup with chicken
Thai beef salad
Larb gai / Minced chicken salad
Steamed seabass with lime and chilli
Pad thai / Stir fried rice noodles with shrimp
Tender eggplants in sweet chilli sauce with fresh herbs
Mangoes with a lime and chilli freeze

baan thai

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Simple dishes with complex flavours – the magic of Thai cuisine…

Menu
Spicy chicken soup with young tamarind leaves
Yum Woonsen / Glass noodle salad with shrimps
Marinated chicken parcels in pandan leaves with sesame dipping sauce
Thai red beef curry
Fried fish fillets with crispy garlic and roasted chilli sauce
Morning glory with spicy tamarind sauce
Ruby red grapefruits macerated in coriander and gin syrup

chiang mai favourites

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Flavours of Chaing Mai and the North – the influence of neighbouring Myanmar and Laos is strong on the cuisine. The North is noodle heaven, in Chiang Mai, the Khao Soi egg noodles are eaten with chicken or beef curry and a number a of spicy and sour side dishes. It is essentially a one-dish meal comprising of egg noodles in a soup of curried beef/chicken with coconut milk, served with a variety of contrasting accompaniments. Each of your guest will individually mix the rich array of toppings to create their own original taste sensations.

Menu
Som Tam / Green papaya salad
Yum Pla Dook Foo / Green mango salad
Yum Hoi Mang Pu / Salad of steamed mussels in lemongrass
Khao Soi with beef and pickled cabbage (Chiang Mai version)
Khow Suey with chicken and shrimp balichow (myanmar version)
Lime and thyme cream in phyllo nests with marinated strawberries