Thai food gets your taste buds tingling. The distinctive flavour comes from coriander, including the roots, lemon grass, kaffir lime leaves, galangal, garlic, tamarind and chillies. Thai cuisine is an amalgamation of many influences, Chinese, Malay and Indian.
Rice is always the main focus of a meal. To eat in Thai means to eat rice. In the North instead of fragrant Thai rice they eat sticky rice made from glutinous rice, which is rolled it into a ball & used like as spoon to scoop up the curries with.
We will show you how to identify all the unusual ingredients, how to cook with them and where to source them. We will balance a Thai meal according to the 5 taste principles: salty, sweet, sour, bitter and hot.
We will make for example dishes like Tom Yam soup with fiery hot Nam Prik, Pad Thai, fresh Thai curry pastes for rich creamy coconut curries, green papaya salad, fried tofu with garlic & pepper, sticky rice banana leaf parcels, the freshest zestiest stir fry, crisp spring rolls and to finish sticky rice with mangoes or our favourite black rice pudding with a glass of bubbly.
For each course we choose the recipes that fit the season, depending on time of year and the availability and seasonality of produce.
We will taste and cook throughout the day and finish with a shared three course meal which we will have made together accompanied by Organic wines or juices. You will receive a recipe pack full of tips and ideas at the end of the day.