Authentic Thai Cooking: Pro Techniques – Soup and Curry I
This 3-hour class is designed for those seeking foundational Thai cooking mastery. Learn essential Thai techniques through three iconic dishes: Tom Kha with tiger prawn or chicken, clear soup with tofu and minced pork, and a richly spiced Massaman curry. Gain hands-on experience in crafting curry paste from scratch, balancing traditional Thai flavour profiles, and pairing curry with fresh Roti. Guided by expert instruction, you’ll build both cultural understanding and technical confidence in Thai cuisine.
Course Schedule
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Class Date25 May 2025
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Class Hour09:00-12:00
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Total Hour3 Hours
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Class Capacity16 Seats
| Qualified Age | Minimum 18 years old |
| Delivery Language | Thai/English |
| Suitable For | Upskilled and reskillers |
| Accomplishment | Certificate of Achievement by The Food School Bangkok |
- Apply Thai soup-making techniques, including layering aromatics and balancing sour, salty, and creamy flavours in Tom Kha.
- Execute clear broth preparation to achieve a light, clean flavour with proper tofu and minced pork handling.
- Master curry paste preparation through dry roasting, pounding, and blending spices for Massaman curry paste.
- Cook and finish Thai curry professionally, using slow simmering, flavour layering, and Roti preparation techniques.
- Tomkha Tiger Prawn/Chicken
- Clear soup with tofu and minced pork
- Self-made Massaman curry paste
- Beef/chicken Massaman curry Serve with Roti
Lecturers
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