🌶️ Thai Masterclass

Stir-Fries, Curries & Street Food | Customizable Dietary Options | Duration: 3 hours

⏱️ Duration 3 hours + dining time

📈 Skill Level Beginner to Intermediate

🏷️ Tags

#Cooking #Thai #Gluten-Free-Options #Vegetarian-Friendly #Dairy-Free

🥢 Menu Modules

🥢 Thai Stir-Fries & Wok Classics

Focus: Mastering high-heat wok control, timing ingredient drops, and balancing the core profile of savory, sweet, and umami.

Pad Thai
Classic stir-fried rice noodles tossed with tofu, bean sprouts, crushed peanuts, and a tangy, signature tamarind sauce base.
Pad See Ew
Flat rice noodles wok-fired over intense heat with Chinese broccoli, egg, and a rich, sweet dark soy sauce glaze.
Pad Kra Pow
A fiery, aromatic street-food classic featuring holy basil, minced garlic, and fresh bird’s eye chilies stir-fried in a savory sauce.
Chicken with Cashews & Basil
Tender chicken pieces wok-tossed with crunchy roasted cashew nuts, mixed bell peppers, onions, and sweet Thai basil leaves.

💡 Note: All stir-fry options can be fully adjusted for heat levels and customized with your choice of proteins (prawns, chicken, or tofu/vegetarian).

🥟 Appetizers & Street Bites

Focus: Perfecting texture, traditional wrapper binding, and precision shallow/deep-frying techniques for street-style starters.

Thai Fish Cakes (Tod Mun Pla)
Fragrant, chewy fish patties infused with red curry paste, kaffir lime leaves, and finely sliced long beans, fried to golden perfection.
Fried Spring Rolls
Crispy, golden-fried pastry skins wrapped tightly around a seasoned medley of glass noodles, shredded wood ear mushrooms, and fresh vegetables.
Fresh Rice Paper Rolls
Light, refreshing translucent rolls packed with crisp raw vegetables, rice vermicelli, and aromatic Thai herbs, paired with a dynamic dipping sauce.

💡 Note: Roll fillings and dipping sauces can be adapted to accommodate vegetarian or vegan dietary preferences.

🌶️ Traditional Curries

Focus: Developing deep flavor bases from scratch using a mortar and pestle, alongside coconut milk cracking and reduction methods.

Thai Red Curry
A rich, vibrant, and moderately spicy coconut curry built from a scratch-made paste of dried red chilies, lemongrass, and galangal.
Thai Green Curry
A deeply aromatic, creamy, and fiery curry utilizing fresh green bird’s eye chilies, Thai basil, and local aromatics.
Thai Yellow Curry
A milder, comforting, and warming coconut curry infused with turmeric, cumin, and roasted coriander seeds, typically paired with potatoes.
Penang Curry
A thick, rich, and closely reduced coconut curry boasting a distinctly nutty profile, finished with fine ribbons of kaffir lime leaves.
Massaman Curry
A deeply complex, fragrant, and relatively mild curry reflecting Persian influences, loaded with warm spices like cardamom, cinnamon, and cloves.

💡 Note: Guests will learn the base paste-making technique from scratch. All curries are naturally gluten-free and vegan-friendly.

🥗 Bright & Vibrant Salads

Focus: Utilizing the mortar and pestle to bruise aromatics, balancing a sharp sour-salty-spicy dressing, and processing seasonal green fruits.

Thai Green Papaya Salad
A classic, pounded mortar-and-pestle salad combining shredded raw green papaya, cherry tomatoes, and long beans with a fiery lime dressing.
Thai Green Mango Salad
A tart, intensely refreshing salad featuring crisp, shredded green mango tossed with fresh shallots, herbs, and a zesty, sharp dressing (Seasonal).
Thai Pomelo Salad
A beautiful texture play showcasing juicy pomelo segments balanced with toasted coconut flakes, peanuts, and a sweet-sour chili dressing (Seasonal).

💡 Note: These salads offer an excellent introduction to balancing the fundamental flavor pillars of Thai cuisine and can be made vegetarian-friendly.

🍲 Fragrant Soups & Broths

Focus: Maximum flavor extraction through infusing clear stocks with the “holy trinity” of Thai aromatics: lemongrass, galangal, and kaffir lime leaves.

Tom Yum Goong
The iconic, fiery, and deeply sour prawn soup packed with fresh mushrooms, tomatoes, bird’s eye chilies, and bruised local aromatics.
Tom Kha Gai
A velvety, soothing soup combining tender chicken pieces in a rich, coconut milk broth highly infused with aromatic galangal and lime leaves.
Fish in Lime & Chili Broth
A clean, vibrant, and light showcase of delicate fish poached in a sharp, fiery broth loaded with fresh lime juice, crushed garlic, and cilantro.

💡 Note: Tom Yum can be prepared as a clear broth (Nam Sai) or a creamy broth (Nam Khon) depending on your personal preference.

🥭 Sweet Endings

Focus: Managing starch hydration for perfect glutinous rice texture and creating a balanced sweet-and-salty coconut cream glaze.

Mango Sticky Rice
The ultimate traditional Thai dessert, pairing sweet glutinous rice steamed perfectly over low heat with ripe seasonal mango and a salted coconut cream reduction.

💡 Note: This dessert session highlights the traditional bamboo basket steaming method of preparing sticky rice and selecting perfectly ripe fruit.

💡 Menu Planning Note

Choose up to 3 dishes across the modules to build your customized session. Menus are fully tailored to your specific preferences, session duration, and desired technical intensity.

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