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  • Thai Cooking Classes...
  • About Thai Food
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Where To Learn Thai Cooking in Perfect Place !

20 Years ago Thai cuisine was almost unknown.

But over the last decade with the move towards healthier eating, Thai restaurants have sprung up in all over the world.

Now adventurous folks are cooking Thai food at home.

They are taking Thai cooking classes and buying Thai cookbooks.

But for some people finding good recipes, locating unique spices and ingredients and , most of all, learning Thai cooking techniques is enough to discourage them. So all too often those Thai cookbooks bought with the best intentions sit on bookshelves gathering dust; and Thai cooking class are quickly forgotten.

We will be learning about the unique ingredients that make up delicious Thai dishes teaching...

Learning to cook Thai food is as enjoyable as eating it. These outstanding Thai Cooking Classe will help you prepare some dishes you will no doubt be starving to try! More Thai Food Cooking Classes

If you're one of the millions of budding cooks around the world who would like to make your own Thai food, then a cooking class is for you. Learn directly from professional Thai cooks who will teach you about the flavours, ingredients and techniques in cooking Thai food. You'll get to taste the food as you go. And finally, at the end of your class, you'll get an apron and dishes to take home with you.

The Importance of Food in Thai Culture

In Thailand, food forms a central part of any social occasions—and vice versa. That is, food often becomes the social occasion in itself, or reason to celebrate. This is partly due to the friendly, social nature of Thai people, but also because of the way in which food is ordered and eaten in Thailand.

In the West, a “normal” restaurant meal consists of a starter followed by the main course and dessert, with each individual ordering only for him or herself.

In Thailand, there is no such thing as a starter; neither is there any dish that belongs only to one person.

As a general rule, Thai diners order the same number of dishes as people present; however, all dishes are shared and enjoyed together.

For this reason, it is better to have many guests at the table rather than just one or two. In fact, many Thais believe that eating alone is bad luck.

After the meal is over, there is no such thing as dispensing with leftovers. Throwing food away enrages the Thai “god of rice”, a female deity who watches over the people, ensuring everyone has enough to eat. Bad luck or even widespread famine may then ensue.

A typical Thai meal includes four main seasonings: salty, sweet, sour, and spicy.

Indeed, most Thai dishes are not considered satisfying unless they combine all four tastes.

When eating out, a group of Thai diners would order a variety of meat and/or fish dishes, plus vegetables, a noodle dish, and possibly also soup.

Dessert may consist simply of fresh fruit, such as pineapple, or something more exotic, such as colourful rice cakes, depending on the region.

(For Thai main course recipes, see: Classic Thai Recipes.

For Thai desserts, see: Thai Dessert Recipes.

Aside from meals, Thais are renowned “snackers”. It is easy to pick up a quick but delicious snack for mere pennies along the roadside or at marketplaces in Thailand.

Popular snacks consist of spring rolls, chicken or beef satay, raw vegetables with a spicy dip, soups, salads, and sweets. (Recipes for these and more Thai snacks can be found at: Thai Soups, Salads, Snacks & Appetizers.

The formal presentation of food is another important aspect of Thai culture.

Thai food presentation is among the most exquisite in the world.

Serving platters are decorated with all variety of carved vegetables and fruits into flowers and other pieces of beauty.

Thai Cutlery & Eating Style

Although the Chinese brought chopsticks to Thailand long ago, today most Thais prefer to use Western cutlery, though in their own special way. Thai cutlery generally consists of a fork and large spoon. The spoon is held in the right hand and used in place of a knife.

When eating, Thais do not combine various foods on their plates, but rather, they sample one dish at a time, always eaten with a mound of Thai fragrant rice on the side. Bowls are used mainly for soup, not in place of a plate (as in China).

If you’re in the mood to create your own Thai menu, you’ve come to the right place. We have an extensive library of Thai food recipes that’ll turn your kitchen into a Thai Kitchen.

Diet & Allergy Information

If you’re in the mood to create your own Thai menu, you’ve come to the right place. We have an extensive library of Thai food recipes that’ll turn your kitchen into a Thai Kitchen.

As part of our mission to take the mystery out of Thai cooking, Thai Kitchen wants to share a few techniques that may be new to you.

How do you know how much curry to add? What's an easy way to prepare rice noodles? And, what do you do with the sticky rice? None of this is baffling when you know how, so read on...


They should be pre-soaked in water to prevent their burning off during cooking. This is not necessary if they are soaked in the marinade with the meat.


Since the grinding of fresh ingredients makes curry pastes, the flavor and the heat will naturally vary from season to season, batch to batch and jar to jar. How much curry should you add?

It is always a good tip to start with a scant 1 Tbs. of curry paste (or half the recommended amount in a recipe) and adjust to your taste or spice comfort level. (Also see Equivalents).


Deep frying is a challenge and it is made easy by preparing your kitchen in advance.

Start by choosing a large (4 quart or bigger) pan. You will also need 2 large slotted serving spoons to remove what you are frying from the oil.

Have a large plate (or a cookie sheet) ready with a few layers of absorbent paper towels to place your fried items to drain the excess oil.

Do not use olive oil! Plain vegetable oil is the best. It will not impart any flavor to your food.

Keep your oil between 325°F and 350°F.


To cook with lemon grass, cut off the bottom moist portion of each stalk and discard the fibrous trunks and leaves.

This bottom portion of the stalk should be bruised with the back of a knife and then cut or sliced into smaller pieces so that its woodsy/lemon-perfume flavor is easily released during cooking.

This is one of the most common flavors used in Thai cooking. Use slices or whole pieces in your cooking.

Use lemon grass like a bay leaf or a cinnamon stick to flavor dishes. Finely minced, it can be included in curry pastes and sauces.

Since lemon grass is fibrous, and difficult to swallow, remove it from your dish before serving. (Also see Equivalents).


How much water to use? We recommend 2 parts of water to 1 part of rice (see below).


Start with Thai Kitchen Jasmine Rice. Empty rice into the bowl or pot, hold the utensil under the faucet and start gently running cold water into it. Wash the rice until the water runs clear. You can also use a fine sieve. Drain all excess water before cooking.


For the best results, we recommend using a rice cooker. Available in most department stores, and this will be one appliance you will really use. Rinse rice, add suggested amount of water and follow manufacturer’s instructions.


If you do not have a rice cooker, you can use a 2 quart saucepan with tight fitting lid.

Place rinsed rice in saucepan and add the necessary amount of water. Cook on medium high heat, uncovered, until water begins to boil.

Cook until the water has evaporated from the surface or small circles appear on the surface of the rice (about 7 to 10 minutes).

Immediately reduce heat to low and cover pan with the lid. Cook for an additional 10 to 15 minutes until rice is tender and all water has evaporated.


For perfect rice every time, we recommend that once it is cooked, unplug the cooker or remove rice from the heat and allow it to stand covered for an additional 5 minutes.

This will allow excess moisture to evaporate and for each rice grain to become more tender and separate. We also recommend not stirring rice while it is cooking.


Sticky rice is available in Asian stores and some natural food stores. It needs to be soaked and then steamed in a bamboo steamer lined with cheesecloth or in a steamer insert over a large pot of boiling water.


Leftover rice that has been refrigerated overnight (or longer) produces fantastic fried rice results -- as the rice grains do not stick and clump together during stir-frying.

The rice will be slightly hard and probably in a large clump when removed from the refrigerator.

Take the rice and crumble it with your fingers or a spoon into your wok.

Add 1⁄2 tsp. water (or more) to your wok when stir-frying to soften the rice. Once you taste the delicious results, you will definitely want to save the rice the next time you have Asian take-out.


Traditional Method: Soak dried rice noodles in room temperature water for at least 1 hour or even overnight. Be sure there is enough water to completely immerse the noodles. After 1 hour, they should be soft, firm but flexible. At this point they are ready for cooking. Drain the water before using.


Bring enough water to a boil to cover the noodles (or you can use very hot tap water). Turn off heat and immerse rice noodles in hot water for 3-7 minutes until noodles are soft, cooked through but still firm and al dente, not mushy (check firmness frequently, as you would regular pasta). Rinse with cold water for 30 seconds and drain well.


After softening noodles with water, they must be kept moist or they will turn hard. If you do not use them immediately, we recommend that you cover the noodles with plastic wrap or a damp cloth.You can also keep noodles moist by soaking them in water, room temperature or refrigerated, for up to 2 days.

If noodles are not softened completely before cooking, and are still hard while you are stir-frying, add 1⁄2 tsp. water (or more) to your skillet. Stir-fry until noodles are soft and water cooks away. For tastier soup noodles, we recommend using one of the preparation methods mentioned before adding noodles to the soup. Preparing the noodles first, will make them less starchy in your soup, they will not clump and stick together.


You do not need a wok to be a stir-fry master. A large skillet will do the trick.

The secret to stir-frying is in the preparation.

Since this is a quick method of cooking, it is vital to have all your ingredients prepared, chopped, diced or cubed ready next to your cooking area so that you can add them quickly and easily.

Choose a wok or skillet large enough to accommodate your ingredients.

Place it on high heat. Add 1 to 2 Tbs. vegetable oil. Swirl the oil in the wok to coat the surface. Heat the wok until the oil is hot (but not smoking), about 30 seconds to 1 minute.

It is important to have the oil hot before you begin to stir-fry. Now you are ready to begin your recipe. Move the food around quickly, using a wok shovel or pancake turner to stir, toss, and fold. Do not overcook. Serve hot.