Home   Blog   Classes   Trips   More   back

Intermediate Thai Cooking Class Overview

Michael Babcock, September 17th, 2013

The 4-session Intermediate Thai Cooking Series offered by Kasma Loha-unchit is taken after the Beginning series. First up here is a slide show of all of the dishes taught in the class. It’s followed by the Intermediate Class menu and at the bottom are links to 4 blogs, 1 on each of the classes. Please enjoy!

In the Beginning series, which is a pre-requisite for the Intermediate Series, students are introduced to most of the main Thai ingredients and cooking techniques – they learn the basics of Thai cuisine. The Intermediate Series introduces more ingredients and new techniques, such as how to fry a whole fish; students learn how to use the mortar and pestle to make basic pastes and more complex curry pastes. Many of the dishes are spicier in the Intermediate series and, as tasty as the food is in the Beginning Series, it’s even tastier in the Intermediate.

The slideshow below will show you some of what you can look forward to when you take this class. (Note: You can check the current Thai cooking class schedule.)

(You may need to wait a bit for the slide show to load.)


Slideshow
Kasma’s Intermediate Class Dishes

Click on “Play” below to begin a slideshow.

Clicking on a slide will take you to the next image.

Soup
Noodles
Fish Close-up
Mussel Salad
Chicken Salad
Shrimp Cakes
Fish Curry
Stir-Fried Eggplant
Miang Kam
Panaeng Beef Curry
Seafood Dish
Tapioca Pudding
Grilled Chicken
Green Papaya Salad
Chicken Satay
Satay plus Salad
Peanut Sauce
Fried Bananas

Chicken Coconut Soup with Galanga (Tom Ka Gai)

Glazed Crispy Noodles (Mee Krob)

Close-up of Crispy Fried Whole Fish Topped with Chilli-Tamarind Sauce (Pla Rad Prik)

Spicy Mussel Salad with Aromatic Herbs and Crisped Shallots and Garlic (Yum Hoi Malaeng Poo)

Northeastern-Style Spicy Minced Chicken Salad with Mint and Toasted Rice (Larb Gai or Laab Kai)

Spicy Thai-Style Shrimp Cakes with Kaffir Lime Leaves and Green Beans (Tod Mon Goong)

Sour Tamarind Curry with Fish and Vegetable (Kaeng Som Pla)

Stir-fried Eggplant with Chillies and Thai Basil (Makeua Yao Pad Prik Horapa)

Miang Kam (Tasty Leaf-wrapped Tidbits)

Panaeng Beef Curry (Kaeng Panaeng Neua)

Spicy Southern-style Stir-fried Shrimp and Squid (Pad Ped Goong/Pla Meuk)

Tapioca Pudding with Water Chestnuts and Coconut Cream (Ta-koh Sakoo)

Thai-Style Marinated Grilled Chicken Served with Sweet and Tangy Dipping Sauce (Gai Yang Song Kreuang)

Hot-and Sour Thai-Style Green Papaya Salad (Som Tam Thai)

Chicken Satay (Sateh Kai), ready to eat

Pork and Chicken Satay with Spicy Peanut Dipping Sauce & Green Papaya Salad

Spicy Satay Peanut Sauce Nam Jim Tua - goes on the Satay

Fried Bananas Kluay Tod - a delightfully crunchy outside

Soup thumbnail
Noodles thumbnail
Fish Close-up thumbnail
Mussel Salad thumbnail
Chicken Salad thumbnail
Shrimp Cakes thumbnail
Fish Curry thumbnail
Stir-Fried Eggplant thumbnail
Miang Kam thumbnail
Panaeng Beef Curry thumbnail
Seafood Dish thumbnail
Tapioca Pudding thumbnail
Grilled Chicken thumbnail
Green Papaya Salad thumbnail
Chicken Satay thumbnail
Satay plus Salad thumbnail
Peanut Sauce thumbnail
Fried Bananas thumbnail

Intermediate Class Menus

Intermediate Class #1

  • Chicken Coconut Soup with Galanga (Dtom Kah Gkai)
  • Mee Krob (Glazed Crispy Noodles)
  • Crispy Fried Whole Fish Topped with Chilli-Tamarind Sauce (Bplah Rad Prik)
  • Spicy Mussel Salad with Aromatic Herbs and Crisped Shallots and Garlic (Yum Hoi Malaeng Poo)

Intermediate Class #2

  • Northeastern-Style Spicy Minced Chicken Salad with Mint and Toasted Rice (Lahb Gkai)
  • Fried Shrimp Cakes served with Sweet-and-Sour Cucumber Relish (Tawd Man Gkoong)
  • Sour Tamarind Curry with Fish and Vegetables (Gkaeng Som Bplah)
  • Stir-fried Eggplant with Chillies and Thai Basil (Makeua Yao Pad Prik Horapa)

Intermediate Class #3

  • Miang Kam (Tasty Leaf-wrapped Tidbits)
  • Panaeng Beef Curry (Gkaeng Panaeng Neua)
  • Spicy Southern-Style Stir-fried Shrimps and Squid (Pad Ped Gkoong Bplah Meuk)
  • Tapioca Pudding with Water Chestnuts and Coconut Cream (Dta-gkoh Sakoo)

Intermediate Class #4

  • Thai-Style Marinated Grilled Chicken Served with Sweet and Tangy Dipping Sauce (Gkai Yahng Sohng Kreuang)
  • Hot-and Sour Thai-Style Green Papaya Salad (Som Dtam Thai)
  • Chicken Satay (Sateh Gkai)
  • Spicy Satay Peanut Saucew
  • Fried Bananas (Gkluey Tawd)

Note: You may have noticed that the Thai transliteration of the dishes is slightly different for the photos in the slideshow and the menu. Please see A Note on Thai Spelling and Pronunciation


Intermediate Class Blogs


Written by Michael Babcock, September 2013

Tags:

facebook

Leave a Reply