Authentic Thai Cooking: Pro Techniques – Soup and Curry II
This 3-hour professional class explores refined techniques behind two distinct Thai soups and the bold, aromatic Panang curry. Learn to craft a vibrant sour soup with grouper and prawn, a comforting clear soup with omelette and seaweed, and prepare Panang curry paste from scratch. Conclude the session with a beef or pork Panang curry, plated using modern presentation techniques. Blending theory, ingredient knowledge, demonstration, and hands-on practice, this class builds technical skill and confidence in Thai cuisine.
Course Schedule
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Class Date25 May 2025
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Class Hour13:30-16:30
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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 |
- Execute Thai sour soup techniques, focusing on balancing acidity, seafood preparation, and spice infusion.
- Apply broth clarity and egg-handling techniques to craft a clean clear soup with omelette and seaweed.
- Prepare traditional Panang curry paste using dry-toasted spices, proper grinding methods, and precise ingredient ratios.
- Cook and plate Panang curry with modern techniques in texture control, sauce reduction, and elegant presentation.
- Sour soup with grouper and prawn
- Clear soup with omelet and seaweed
- Self-made Panang curry paste
- Beef/pork panang curry (modern presentation)
Lecturers
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