THAI TECHNIQUES Soup & Curry
This 3-hour professional cooking class will guide you through refined techniques for preparing two types of curry, including a rich and aromatic Panang curry. You will learn how to make spicy and flavourful sour curry with fish and prawns, seaweed egg drop soup, and practise pounding your own Panang curry paste by hand. The class concludes with a beautifully plated Panang beef or pork dish. Combining theory, ingredient knowledge, live demonstrations, and hands-on practice, this class is designed to strengthen your skills and confidence in professional Thai cooking.
Course Schedule
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Class Date05 September 2026
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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, Food Enthusiasts |
| Accomplishment: | Certificate of Achievement by The Food School Bangkok |
What You Will Learn:
- Learn the techniques behind preparing authentic Thai sour curry, with a focus on balancing acidity, preparing seafood properly, and blending spices harmoniously.
- Master the fundamentals of creating a well-balanced clear soup, including the correct preparation of eggs and seaweed for Thai egg drop soup.
- Prepare traditional Panang curry paste by dry-roasting spices, pounding ingredients correctly, and achieving precise ingredient proportions.
- Cook and plate Panang curry, including texture control, sauce reduction, and refined presentation.
Recipes:
- Sour soup with grouper and prawn
- Clear soup with omelet and seaweed
- Self-made Panang curry paste
- Beef/pork panang curry
Lecturers
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