Thai Technique – Stir Fried #1

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 prawn with cashew nuts, 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.

Thai Technique – Stir Fried #1
Thai Technique – Stir Fried #1 - Image 2

Course Schedule

  • Class Date
    24 January 2026
  • Class Hour
    9:00 - 12:00
  • Total Hour
    3 Hours
  • Class Capacity
    16 Seats
Line
Booking Deadline
Qualified Age Minimum 18 years old
Delivery Language Thai/English
Suitable For Upskilled and reskillers
Accomplishment Certificate of Achievement by The Food School Bangkok

What you will learn:

  • 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.

Recipes

  • Seafood stir fried curry
  • Stir fried prawn with cashew nuts
  • Stir fried noodles with chicken

Lecturers

Chef Siwakorn Kuekulpitak

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