Thai Curry Paste Cooking Course

Explore Bangkok’s largest fresh market, where you can buy live or fresh ingredients—from chilies and basil varieties to Thai eggplant and lemongrass—and find seafood, meats, and fruits at affordable prices.

Discover the five flavors of Thai cooking—salty, spicy, sour, sweet, and savory—through essentials like fish sauce, tamarind, palm sugar, and umami stocks.

Explore how to make four popular Thai herbal drinks—butterfly pea, lemongrass, roselle, and Thai tea—by boiling water, dissolving sugar or honey, and serving over ice.

Learn to make coconut cream and coconut milk from coconut meat with warm water, squeeze through cheesecloth in two stages, and compare the creamy result with the lighter milk.

Learn to make homemade egg noodles from flour, eggs, and water, then rest, roll, and cut them into slim strands for noodle soups or curry.

Make tamarind paste by soaking tamarind in warm water for 15 minutes, squeezing, straining, and simmering briefly, then refrigerating; a sour addition for Pad Thai and papaya salad.

Roast coriander seeds, cumin seeds, white peppercorns, star anise, cinnamon, nutmeg, and peppercorns in low heat for five minutes to boost aroma, then cool and store for years.

Roast raw peanuts dry in a skillet for about 10 minutes until light brown, stirring constantly, then peel the shells and store in a jar.

Prepare green curry paste with garlic, ginger, lemongrass, shallot, coriander, and turmeric substitute; grind with white pepper, cumin, coriander seeds, and shrimp paste, then add green or hot chilies.

Chop and smash galangal, ginger, lemongrass, coriander root, garlic, shallots, and chilies; then toast and combine white peppercorns, cumin, coriander seeds, shrimp paste, and turmeric for Thai curry paste.

Roast dry spices, then smash lemongrass, galangal, ginger, garlic, shallot, chilies, and turmeric into a fragrant green curry paste, then refrigerate and adjust spiciness for chicken, pork, or beef curries.

Learn to make a green curry with chicken using Thai eggplant, basil, kaffir lime leaves, chilies, coconut milk, green curry paste; balance four s's with palm sugar and fish sauce.

Prepare eggplant by soaking in salted water and cutting, gather basil leaves, mix coconut milk with water, trim chicken, and balance curry paste with palm sugar, fish sauce, and salt.

Sauté garlic in oil, adjust curry spiciness, then gradually add coconut milk and simmer with chicken, water, palm sugar, fish sauce, and basil to finish.

Plate green curry by decorating with basil and red chillies, finish with chicken, and enjoy the beautiful presentation.

Learn to make a traditional Thai coastal curry paste by hand using a granite mortar and pestle, with a complete ingredient guide from dry chilies to garlic, coriander, and turmeric.

Learn to prepare Thai curry paste by soaking dry chilies, chopping shallot, garlic, and ginger with turmeric, then blending with cumin and coriander seeds and yellow curry powder.

Grind cumin and coriander seeds into powder, then smash fresh coriander root, turmeric, ginger, garlic, and shallots into a paste for a yellow Thai curry paste to use at home.

Learn the essential ingredients for Khao soi curry with chicken, including chicken, egg noodles, curry paste, coconut milk, pickle cabbage, and the seasoning with palm sugar and fish sauce.

Prepare and dice coriander, shallots, pickles, cabbage, and lamb for side dishes, assemble chili oil and chili paste, and mix palm sugar, fish sauce, and coconut milk for curry.

Cook crispy noodles by deep-frying and a brief hot-water boil, then simmer chicken in curry paste with coconut milk, palm sugar, and fish sauce for 20 minutes, and serve.

Learn plating techniques for Thai curries and noodles, presenting a bowl with complementary side dishes such as radish, chocolate pickle, and chili oil, and finishing with crispy noodles and coriander.

Learn to make a homemade salmon curry paste with lemongrass, shallot, garlic, coriander root, galangal, and ginger, and enhance it with roasted cumin, white pepper, coriander seeds, and shrimp paste.

Learn to prepare Thai curry paste by soaking dry chilis, removing seeds, and grinding aromatics—lemongrass, galangal, ginger, garlic, shallot, kaffir lambskin—with dry spices, then smash into a paste.

Learn to make Thai curry paste by roasting fresh ingredients without oil, sautéing lemongrass, ginger, garlic, and spices, then grinding into a fragrant paste for salmon curry.