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Cooking class Thai Food

Guests help themselves to all the different dishes. A meal is finished with a choice of fresh, tropical fruit.

The goal of this cooking class is, to introduce you to a variety of dishes which you can prepare yourself at home without spending hours of your time.

I welcome you to the wonders of Thai Food.

Basics of Thai Food

According to Thai customs one dish is planned per guest. Rice is always served as a side dish.

All dishes are served simultaneously.

The following drinks are usually served: mineral water, soft drinks, beer, tea or whisky. In Europe red or white wine is often served. Thai food is eaten with fork and spoon; only noodles are eaten with chop sticks.

The unmistakable taste of Thai Food is achieved with a few basic ingredients: chilli, ginger, garlic, onions, coriander, basil, lemon leaves and very typical lemongrass, coconut milk, shrimp paste, fish and soya sauce. Hardly any oil is used for cooking.

Vegetables are just as important as meat, fish and tofu. The ingredients are cooked in very short time. The most important tool next to the wok is the mortar. It is used to produce the various spicy pastes. In Thailand these pastes are called Curry which is most confusing to the amateur as they have nothing in common with the yellow curry powder we know.

Depending on the kind of chillis added to the mortar, the result can be a soft fruity to diabolically hot paste which gives the dish its unique flavour.

In various Thai or China Shops these pastes can be bought ready-made which saves the trouble of time consuming home production.

Sanuk with Thai Food

(sanuk means: have fun)

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