Download the course bonus ingredients list to simplify shopping and plan weekly Thai meals, and review the consolidated ingredients for multiple recipes.

Open an ebook of easy Thai recipes and explore cooking class content to help you eat like Thai.

Explore how Thai dining emphasizes sharing meals around steamed rice, where everyone samples multiple dishes and shows care by sharing the last bite.

Thai cooking centers on balancing sour, sweet, salty, and spicy flavors, using chilies, pepper, ginger, and coconut milk. Tailor the taste to your liking for a harmonious home flavor.

Stock up your kitchen with essential ingredients, sauces, herbs, and spices to simplify cooking, save shopping time, and access a downloadable staples list.

Stock your fridge with a basic fresh-food list to make cooking easier and reduce waste, using chicken breast, onion, broccoli, carrots, green beans, bell peppers, red peppers, and basil.

Equip with a wok or frying pan (nonstick for heat control), plus a mortar and pestle, a food processor or blender, a seed, and measuring spoons and scales.

Learn a basic method for cutting pork for stir-fry: trim fat to taste, slice thinly at a 45-degree angle, and keep pieces uniform for even cooking.

Cut chicken breasts along crossing stripes to produce even, bite-sized pieces for stir fry and curry; vary slice thickness to avoid tearing and ensure even cooking.

Thai basil comes in white basil and red basil, with green or purple-tinged leaves. Sweet basil, or KBC leaves, is used for curry, stir-fry, and soups.

Explore different types of soy sauce, from salty to sweet, noting how brands, fermentation, and aroma influence flavor for Thai cooking.

Explore Thai chili varieties used in this course, including dry peppers and dry hot chilies. Use them for curry pastes, stir-fries, garnishes, red and green colors, and green curry paste.

Learn to make a chili fish sauce by combining garlic, chili, lime juice, sugar, and fish sauce to flavor dishes and rice, with batch storage tips.

Discover a north eastern region style barbecue sauce that doubles as a dipping sauce for barbecue, beef, and seafood. Mix simple ingredients and garnish with coriander for a refreshing sauce.

Create a quick cream seafood sauce from simple ingredients that complements seafood, with a balanced mix of sweet, saltiness, sour, and spiciness for grilling or barbecue.

Learn to make Tom Yum chicken, a spicy soup with herbs and a creamy base from evaporated milk. Discover how fish sauce and chili paste brands affect heat and color.

Master tom yum chicken preparation by crushing lemongrass, kaffir lime leaves, and shallots to release aroma, then garnish with coriander and balance sourness with prepped lime juice.

Cook tom yum chicken by frying a spicy base with chili and lemongrass, simmer in chicken stock, skim fat, and adjust with fish sauce, salt, sweet chili paste, evaporated milk.

Discover Tom kha gai soup, a hot, creamy coconut milk dish dominated by galangal. Enjoy protein variations like chicken, pork, seafood, or tofu, with a tangy, sweet-salty flavor from Kalanchoe.

Learn to prepare Tom Kha Gai soup, focusing on assembling ingredients and spice timing, including galangal, lemongrass, lime juice, oyster mushrooms, and optional chilies for a one-dish meal.

Simmer tom kha gai with chicken, coconut milk, lemongrass, mushrooms, and kaffir lime leaves, then season with fish sauce, tamarind paste, and sugar for a creamy, salty, mildly sour soup.

Learn to craft authentic Thai curry pastes from fresh ingredients using mortar and pestle, explore homemade vs store-bought options, and store paste in fridge.

Develop red curry paste by grinding lemongrass and shallots with salt, repeatedly processing the mix until smooth, yielding about 200 grams to store in the fridge for later use.

Roast coriander seeds, grind with white pepper, and blend fresh green chilies to make a 220-gram green curry paste. Stir and grind until mixed, then pack and refrigerate.

Store curry paste in the fridge for up to one month and check its condition before use to ensure freshness, a method that also saves time with other curry pastes.