Authentic Thai Cooking: Pro Techniques – Stir Fried
This 3-hour class introduces the foundational stir-fry techniques behind some of Thailand’s most beloved dishes. Prepare seafood stir-fried curry, stir-fried chicken with cashew nuts, stir-fried stink beans with shrimp paste, and stir-fried noodles with chicken. Through a blend of food product knowledge, live demonstration, and hands-on practice, students will master wok handling, flavour balancing, and ingredient preparation, while learning to control heat and timing for stir-fry success.
Course Schedule
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Class Date15 June 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 stir-frying techniques using a wok, including proper tossing, timing, and heat control.
- Balance Thai flavour profiles in stir-fried dishes using curry pastes, sauces, and aromatics.
- Prepare and cook protein and vegetables to retain texture and flavour in high-heat stir-fry cooking.
- Apply sauce reduction and seasoning methods to create classic Thai stir-fry dishes with professional presentation.
- Seafood stir fried curry
- Stir fried chicken with cashew nuts
- Stir fried stink beans with shrimp paste
- Stir fried noodles with chicken
Lecturers
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