AnneMarie and Andrew

Annemarie and Andrew – Trekking Asia

Chiang Mai: Thai Cooking Class


Posted on Jan 10, 2014

In the UK we loved Thai food. We used to make a decent green curry, but we always bought the paste and just added coconut milk, it was simple and tasted pretty good, but we always wanted to be able to do better. So whilst we’re in Thailand what better to do than take a cooking course. There were many cookery classes in Bangkok but they were pricey. Chiang Mai has the same classes but most are about half the price of those in Bangkok. We chose Siam Rice and had a great day. The meat and veg was already quite prepared for us, we only had to chop some of the veg and then cook it. It was good for an introductory lesson to what the main ingredients are in Thai food and how they are prepared. Nothing advanced. First we made soup. I chose a spicy soup with Thai Basil. Annemarie chose the same. I added 5 chillies to give it some kick, but then because I was making the spicy dish I was handed another two large chillies and a tablespoon of chilli jam to add. That pushed it over the edge and gave me a bloody hot soup! Then we made a stir fry. This was followed by a noodle course. My noodles were boring and simple to make. Annemarie chose Drunken Noodles, a dish made in spectacular style with the wok in flames. Followed by a salad. I made a green mango salad which had fish sauce as the base. I didn’t expect to like it but was really surprised that the flavour became sweet and tangy and not a horrible salty taste that I was expecting. Annemarie made a papaya salad to try and compare to a dish she’d eaten a few nights ago. She didn’t really like the version she made… We then has to make our curry paste as the base for the curry we would be making later. The ingredients were added to a mortar and smashed with the pestle until it was a thick paste. This took around 10 minutes of smashing and was tiring work, but the paste at the end was very bright and colourful and the smell was delicious. It’s amazing to think that just the few ingredients we were given, after been chopped into smaller pieces could be ground so easily into the bright paste we were left with. We then made the curry from the paste. Annemarie made a red curry and I went for my favourite the yellow curry. Last up was pudding. Almost everyone went for the sticky rice with mango. The...

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