Vegan Thai Cooking Course 3

Explore the five flavors of Thai cooking—salty, spicy, sour, sweet, and savory—and learn vegan substitutions for fish sauce, shrimp paste, and oyster sauce using soy, tamarind, sugars, and stocks.

Learn to make firm tofu from soybeans at home by soaking, grinding, extracting soy milk, coagulating with vinegar and salt, and pressing with a weight.

Soak and remove the outer shell of soybeans, squeeze through cheesecloth to extract soy milk, simmer with pandan and optional sugar, and serve warm or cold.

learn to extract coconut cream and coconut milk from coconut meat using warm water and squeeze cycles, then distinguish cream from milk by color and texture through cheesecloth filtration.

Learn to make vegan faux meat in vegan Thai cooking course 3 from flour and water with seasonings, rest, bake, wash, and dry, then use in stir-fry, salad, or curry.

Learn to make faux fish from firm tofu by coating with tapioca flour, white pepper powder, and mushroom sauce, wrap in sushi seaweed, drizzle sesame oil, and deep-fry until crisp.

Learn to make homemade Thai chili paste by frying shallot, garlic, carrot, and onion with red chilies in oil, then blending with palm sugar, light soy sauce, and tamarind paste.

Learn to make cauliflower rice with optional garlic, salt or light soy sauce, using a quick stir-fry with oil for a low-calorie rice alternative finished with coriander.

Whip up a sweet cucumber dipping sauce with a simple vinegar, sugar, and salt base, then stir in cucumber, chilies, and shallot for Thai fish cake and spring roll dipping.

Learn to make a vegan phrik nam pla sauce with chilies, garlic, light soy sauce, and lime juice, a simple Thai condiment for rice or fast food.

Roast one cup of raw peanuts without oil, cooking for about ten minutes and stirring until they reach a light brown color, then peel, shell, and store in a jar.

Marinate tofu in coconut milk with turmeric, palm sugar, soy sauce, and yellow curry powder, then grill on bamboo skewers; serve with a coconut-milk peanut sauce and cucumber dip.

Marinate tofu in sugar, light soy sauce, coconut milk, and curry powders, then refrigerate. Whisk a peanut sauce with tamarind, coconut milk, curry paste, palm sugar, and soy sauce.

Learn to make vegan Thai curry by sautéing red curry paste with yellow curry powder, adding coconut milk, simmering, marinating tofu, skewering, and grilling or pan-frying before serving.

Learn to plate vegan Thai dishes with tofu satay, peanut sauce, and sweet cucumber dip, using banana leaves for an appealing, restaurant-style presentation.

Learn to make homemade curry paste using a traditional mortar and pestle or machine, blending lemongrass, garlic, ginger, shallot, kaffir lime leaves with roasted white pepper, cumin, cinnamon, and cardamom.

Learn to prep vegan Thai curry paste by soaking chilies, roasting and pounding garlic, shallot, lemongrass, ginger, coriander root, kaffir lime skin, and toasting spices like cumin and cinnamon.

Students grind dry spices into a powder, then smash and blend ingredients to form a curry paste, learning step-by-step how to make vegan Thai curry paste at home.

Discover ingredients for a salmon curry, including tofu substitute, onions, potatoes, curry paste, coconut milk, tamarind, and seasonings palm sugar and light soy sauce, balancing spicy, sweet, salty, and sour.

Remove potato skins and boil potatoes for 10 minutes, then dice onions and potatoes into cubes; use about 100 grams of plant-based substitute meat that looks like chicken breast.

cook potatoes with curry paste, coconut milk, and onion; simmer with water, light soy sauce, palm sugar, and tamarind to create a sour, spicy, slightly sweet, low-salt curry.

discover plating for curry, add decoration, and present salmon curry with jasmine rice to enhance home cooking and dining.

Learn to make tofu and mushroom in coconut milk soup by gathering firm tofu, mushrooms, lemongrass, ginger, coriander root, Thai coriander, hot chilies, palm sugar, salt, and vegetable stock.

Prepare the base for tofu and mushroom in coconut milk soup by chopping lemongrass, galangal, ginger, garlic, chilies, mushrooms, lime leaf, and coriander. Season with palm sugar and salt.

Learn to make a vegan Thai coconut mushroom tofu soup with lemongrass, galangal, ginger, kaffir lime leaves, and chili, seasoned with palm sugar, salt, and lime for two servings.

Learn to plate vegan Thai dishes by arranging coconut soup with tofu and mushrooms, finish with coriander, and decorate with sliced chillies and a drizzle of oil.

Prepare vegan Thai flavors by gathering ingredients for green mango salad and tofu dishes, including firm tofu, green mango, peanuts, and a seasoning sauce with palm sugar and light soy.

Cut tofu and green mango to your preferred sizes, mix palm sugar lime soy dressing with lettuce and chilies, then deep fry the tofu for a vibrant vegan Thai salad.

Learn to cook tofu to a gold-brown color using medium heat or an air fryer, drain excess oil, and pair with a mango dressing for a vegan Thai appetizer.

Learn plating techniques for vegan thai dishes, including spicy green mango salad and deep fried tofu soup, with simple decoration ideas and serving guidance.

assemble ingredients for a vegan Thai stir-fry featuring mushroom and spicy basil, and learn to substitute meat with tofu or extra mushrooms while adjusting spice and seasoning.

Learn to crush and chop garlic and chilies, tailor beef pieces for medium spice, prep mushrooms and leaves, and whisk a quick sauce with mushroom sauce, soy sauce, and sugar.

Sauté garlic and chillies in oil, add mushrooms and tofu as a meat substitute, then stir in water and seasoning sauce, cook briefly, increase heat, and serve with windows open.

Explore plating in vegan Thai cooking, serve with jasmine rice, and master an easy, tasty dish featuring a spicy basil flavor you can enjoy at home.