Thai Cooking Master Class

Explore Thai herbs and aromatics, from garlic, shallots, and white pepper to lemongrass, galangal, turmeric, coriander roots, cilantro, Thai basil, and holy basil.

Learn how Thai cooking minimizes salt and uses fish sauce, shrimp paste, golden mountain sauce, and soy sauces to flavor curries, fried rice, and stir-fries, with vegetarian options.

Explore Thai sweet and sour flavors by balancing tamarind with rice wine vinegar and lime, using palm and coconut sugars (or granulated sugar) and substitutes like maple syrup.

Master Thai curry pastes, red and green, by pounding chilies, garlic, lemongrass, galangal, and spices for rich aroma and texture, then finish with tamarind, palm sugar, and shrimp.

Assemble a Thai chicken soup base with chicken thighs, galangal, kaffir lime leaves, lemongrass, shallots, mushrooms, fish sauce, lime juice, and peppers, then finish with coconut milk and coriander.

Master Thai prep techniques, from safe, non-slip tray chopping to trimming mushrooms, shallots, galangal, lime, and chicken, plus crafting pepper flowers and fresh garnishes.

Boil lemongrass, galangal, shallots, and kaffir lime in chicken broth to infuse aroma, then simmer; add marinated chicken, mushrooms, fish sauce, and coconut milk, finishing with lime juice and coriander.

Discover traditional tom yam goom ingredients and aromatics—galangal, kaffir lime, lemongrass, chilies—plus shrimp, fish sauce, lime juice, and optional evaporated milk for a creamy broth; also learn jasmine rice ratios.

Master prep techniques for Thai soup ingredients by slicing, peeling, and chopping peppers, lemongrass, mushrooms, tomatoes, and shrimp. Learn to save shells to flavor broth and adjust sourness with lime.

Prepare a flavorful Thai shrimp soup by simmering a broth with galangal, lemongrass, peppers, and tomatoes, then add shrimp, mushrooms, fish sauce, lime, and garnish with tomato flowers.

Learn to make garlic pork with marbled pork and crispy texture using baking soda and salt, flavored by fermented soybean and oyster sauces, served with jasmine rice, cucumber, and coriander.

Organize prep with separate bowls and a stable board, chop garlic and pork to even pieces, and practice mise en place with salt, baking soda, and water.

Master jasmine rice by using a 1 cup rice to 1 1/3 cups water, rinse to remove starch, boil on high 10 minutes, simmer 10, rest for fluffy white rice.

Rinse the rice, cook with one cup rice to one and a third cups water. Sear marinated pork with garlic, drain fat, and serve with cucumber and coriander.

Marinate chicken in ISIS sauce with cornstarch, then cook Thai cashew chicken by stir-frying with cashews, vegetables, and a rich umami blend, served with jasmine rice.

Master prep techniques for Thai cooking: roast cashews, create onion flowers with ice water, dice onions and peppers, and marinate chicken thigh with oyster sauce and cornstarch.

In this Thai cooking master class, learn to roast peppers without burning, sear chicken with garlic and oil at high heat, and finish with bell peppers, onions, cashews, and rice.

Learn to build a Thai green curry with beef or chicken, using red and green curry pastes, coconut cream and milk, bamboo shoots, fish sauce, palm sugar, and jasmine rice.

Learn to make green curry paste from scratch by pounding galangal, lemongrass, kaffir lime zest, garlic, chiles, shrimp paste, with spices—coriander twice cumin seeds—for a fine, fragrant paste.

Learn to cut beef across the grain to tenderize it for curry. Prepare Thai aromatics in advance—chili peppers, kaffir lime, leaves, bamboo shoots—and rinse, trim, with water ready to cook.

Prepare green curry by sautéing herbs in coconut oil, then balance with coconut milk, add beef and aromatics, and serve with jasmine rice.

Panang curry offers a milder, sweeter, dry curry with kaffir lime, using pantry staples like coconut oil, curry paste, peanuts, sugar, coconut milk, and tamarind.

Discover Thai prep techniques: bloom decorative flower petals in ice water, thinly slice kaffir lime leaves for curry, and cook jasmine rice with precise water ratios for vibrant plating.

In this Thai cooking master class, learn to quickly prepare a fragrant curry by toasting curry paste in coconut oil, adding coconut milk, and serving with rice on banana leaves.

Learn to make foolproof pad thai with glass noodles, hard tofu, dried shrimp, lime, peanuts, sprouts, and garlic chives, balanced by palm sugar, tamarind, fish sauce, vinegar, and chili.

Master Thai cooking prep techniques: soak and cut noodles, simmer a tamarind and palm sugar sauce with vinegar and fish sauce, prep garlic, shallots, shrimp, sprouts for Pad Thai.

Learn to craft a flavorful pad thai by stir-frying shrimp with shallots, garlic, and eggs in a hot, large pan, then toss in noodles, peanuts, radish, lime, sprouts, and garnish.

Gather ingredients for a Thai cooking master class beef stir-fry, with options for chicken or pork, including sugar, vinegar, soy sauces, golden mountain sauce, garlic, white peppercorn, and pickled jalapeño.

Learn prepping techniques for Thai cooking: prep vegetables and beef along the grain, marinate with sugar, soy, and vinegar, boil noodles, and prepare a jalapeno pickle with garlic.

learn to make rice noodles from scratch using rice and tapioca flour, steam in a hot steamer, and slice into strips for fresh noodles ideal for chicken noodle soup.

Learn to cook beef with fresh or dry noodles, boil and rinse noodles, sear garlic and beef in two batches to caramelize, then toss with noodles, vegetables, and pickled jalapeno.