Adventures in Thai Cooking & Travel

Intensive Menus & Testimonials

Weeklong Beginning Thai Cooking Intensive
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Beginning Weeklong Intensive

Enjoy mouth-watering Thai dishes for an entire week! All classes taught by Kasma Loha-unchit

Note: Authentic Thai food is by nature spicy and this class will teach you to cook authentic Thai as it is found Thailand, which may be different from Westernized Thai food served in many American Thai restaurants. You should be able to tolerate a spiciness/heat level of at least 4 on a scale of 1 to 10, otherwise there will be many dishes you will not be able to eat.

It is difficult to give an exact ending time for the classes as it depends on the make-up of the group and on how many questions are asked. It is best to just plan to be here until the end of the day.

Monday, Day I – 8:30 a. m. to 4:00/5:00 p. m.

• Miang Kam Tasty Leaf-Wrapped Tidbits (a very tasty finger salad, snack or appetizer – common street food in Thailand) –
• Garlic-Peppered Shrimp – Gkoong Tawd Gkratiem Priktai
• Garlic-and-Pepper-Encrusted Pork – Moo Tawd Gkratiem Priktai
• Spicy Calamari Salad with Lemon Grass, Mint and Lime Sauce – Yam Bplah Meuk
• Massaman Chicken Curry with Potatoes and Pearl Onions – Gkaeng Massaman Gkai
• Salmon Poached in Green Curry Sauce with Thai Eggplants and Thai Basil – Gkaeng Kiow Wahn Bplah Salmon
• Stir-fried Broccoli with Thai Oyster Sauce – Broccoli Pad Nahm Man Hoi
• Hot and Sour Wok-Tossed Cucumbers and Tomatoes with Shrimp – Pad Bpriow Wahn
• Steamed Jasmine Rice – Kao Hawm Mali
• Fragrant Bananas in Coconut Cream – Gkluay Buad Chi

Tuesday, Day 2 – 9:30 a. m. to 4:00/5:00 p. m.

• Savory Fried Shrimp Cakes Served with Sweet-and-Sour Cucumber Relish – Tawd Man Gkoong
• Spicy Thai-Style Fish Cakes with Kaffir Lime Leaves and Green Beans Tawd Man Bplah
• Spicy Northeastern-style Chopped Pork Salad with Mint and Toasted Rice Lahb Moo
• Hot and Sour Prawn soup – Dtom Yam Gkoong
• Curried Mousse of Red Snapper in Banana Leaf cups – Haw Moek Bplah
• Spicy Basil Chicken – Gkai Pad Gkaprow
• Stir-fried Long Beans with Roasted Chilli Sauce and Thai Basil – Tua Yao Pad Prik Pow
• Steamed Jasmine Rice – Kao Hawm Mali
• Thai-Style Coconut "Macaroon" Cakes – Kanom Bah Bin

Wednesday, Day 3 – 9:30 a. m. to 4:00/5:00 p. m.

• Chicken-Coconut Soup with Galangal and Oyster Mushrooms – Dtom Kah Gkai
• Spicy Mussel and Scallop Salad with Aromatic Herbs and Crisped Shallots and Garlic – Yam Hoi Malaeng Poo Gkap Hoi Shel
• Panaeng Beef Curry with Home-made Curry Paste – Gkaeng Panaeng Neua
• Crisped Whole Fish Topped with Chilli-Tamarind Sauce – Bplah Rad Prik
• Stir-fried Eggplant with Chillies and Thai Basil – Pad Makeua Yao
• "Red-Flamed" Morning Glory (a favorite Thai vegetable) – Pak Boong Fai Daeng
• Steamed Jasmine Rice – Kao Hawm Mali
• Coconut-Flavored White Sticky Rice with Mangoes – Kao Niow Mamuang
• Black Sweet Rice Pudding with Toasted Coconut and Sesame – Kao Niow Dam

Thursday, Day 4 – 9:30 a. m. to 4:00/5:00 p. m.

• Glazed Crispy Noodles (a snack or appetizer) – Mee Krawb
• Anise-Cinnamon Duck Soup Noodles – Gkuay Dtiow/Bamee Nahm Bped Dtoon
• Garlic Noodles with Barbecued Red Pork (Thai-Style Pasta Salad) – Bamee Haeng Moo Daeng
• Thai-style Stir-fried Noodles – Pad Thai
• Pan-Fried Rice Noodles Topped with Chicken and Asian Broccoli Sauce – Gkuay Dtiow Rad Nah Gkai
• Rice Vermicelli Cooked in Spiced Coconut Cream Sauce – Mee Gkati
• Tapioca Pudding with Water Chestnuts and Coconut Cream – Dtakoh Sakoo

Friday, Day 5 – Fieldtrip to Asian Markets – 8:00 a. m. to 10:30 a. m.; class 10:30 a. m. to 5:00/6:00 p. m.

• Thai-style Marinated Grilled Chicken with Sweet-and-Sour Chilli Dipping Sauce – Gkai Yahng Sohng Kreuang
• Hot-and-Sour Thai-Style Green Papaya Salad – Som Dtam Thai
• Steamed White Sticky Rice Kao Niow Neung
• Chicken/Pork Satay – Sateh Gkai/Moo
• Spicy Satay Peanut Sauce – Nahm Jim Tua
• Hot and Sour Cucumber Salad – Yam Dtaeng Gkua
• Charcoal-Roasted Striped Bass in Banana Leaf – Bplah Gkapong Pow
• Fried Bananas – Gkluay Tawd

Options:  Date and costs   |  Description   |  Start of menus   |  Testimonials are below   |  Registration   |  Brochure in Adobe Acrobat (PDF) format  |  Advanced weeklong intensive  |  About Kasma  |  Contact Kasma  |  Return to top  

Thank you for an amazing class. The week was a sensory delight -- not only were our stomachs nourished but also our minds and spirits. I enjoyed the discussions about food misinformation and the politics of eating. I really liked how the classes were structured. Your introduction to each recipe provided us with a lot of in depth information on the cultural and regional cuisines, the balance of flavors, and how food should be bought, stored, and handled for the best possible results.  I appreciated your emphasis on intuition and the full use of all our senses while cooking.  It was a fabulous week of FEASTING + CELEBRATION of wonderfully prepared food and why and how food should taste this good! You have created a very nice balance of a professionally run enterprise that is at the same time warm and "homey" in the best sense. Kasma, when I took  your class 20+ years ago I thought you were an extraordinary person and it's wonderful to see you blossom and walk so comfortably in your journey.  You have created an amazing opportunity for your students to share in your passions. Thank you!

– A 2007 student from Sebastapol, CA

Just when I thought I knew much of what there was to know about Thai food and cooking, along comes Kasma Loha-unchit of Kasma's Kitchen, The Art of Thai Cooking, in Oakland, CA.  In her week-long Thai cooking intensives, not only does she familiarize you with ingredients, cooking techniques, traditional utensils and the seven flavors of Thai cooking, she shares a wealth of information regarding sustainable food, farming and healthy eating.  Kasma is, without a doubt, a master teacher in the Thai kitchen!

– A 2007 student from Santa Fe, NM

I have taken weekly (1 x per week for 4 weeks) and, 1 weeklong intensive. I am actually taking my second week long intensive this July... and I can't wait!

I have taken a bunch of cooking classes in the past (culinary institute, JCC classes) and, Kasma's class is by far the best cooking class for a variety of reasons. Firstly, Kasma is a warm and, wonderful story teller. She teaches you about food, Thai culture, health and many other things. You get a blend of historical, nutrition, and anecdotal information along with immense knowledge of food, and cooking combined with lots of hands on learning.

But, the best part (besides Kasma) is the food! You will never eat as well in your life (unless you go to Thailand on one of Kasma's trips), and learn to make such a variety of Delicious items. You learn to make so many dishes and, all of them are delicious. You eat ALL day long. Just when you think you've reached your limit there is another dish to sample.

I've taken the weekly classes and they are terrific too. But, if you want to become a Thai cooking pro, nothing beats the intensive week long program.

– Lousia Philipp, San Francisco. CA.

Thank you for a truly wonderful experience. I'm looking forward to next year. It's hard to describe it all. I will, however, say this... there are three women who have played a significant role in shaping my culinary experience - my mother, my grandmother and Kasma.

– Jim Carnevale, Placitas, New Mexico.

I made Massaman chicken curry, long green beans, sticky rice, chicken coconut milk soup and coconut pancakes last night! Andy was speechless! He kept on saying, "I can't believe we're having such incredible food at HOME... how can you cook better meals than restaurant chefs?!!?" Ah yes.... I owe it all to our thai cooking queen, Kasma!

– Jean Kim, San Francisco, CA.

Thank you very much for the incredible experience! The Beginning Intensive cooking class was truly educational and a tremendous amount of fun. Learning to harmonize the flavors - enhancing and balancing - was amazing. Considering that I have lived in southern and northern California, visited Thailand on numerous occasions, and am Thai, I am proud to say that your recipes are some of the best Thai food that I have tasted. I still have dreams of the dishes that were made in class! My only regret is that I will not be able to attend the Advanced Intensive cooking class this year. A great experience indeed. Khop khun khrup!

– Don Chennavasin, Austin, TX

I've taken a lot of cooking courses – from the Beijing Culinary Academy to the Cordon Bleu in London – but nothing comes close to the learning experience of Kasma's classes. I learned more in one short week of cooking in her kitchen than I learned in all those classes combined. She is a dear, dear lady and her food is among the best food I have ever had in my life! I can't wait to return to her kitchen next year for Thai Intensive II and to travel and taste my way around Thailand with her.

– Joanne Skowronski, Carnelian Bay, CA

We want to thank you for a wonderful week! We knew the food would be outstanding, but we had not factored in how much your personality and expertise would add to the entire experience. Michael's delightful humor also increased our enjoyment. It was a divine class; we shall cherish its memory.

– Louise Morrison & Terry Forsyth, Danville, CA

The only problem with having taken Thai Intensity I is that NONE of the food I order out tastes as good as those delicious things we made! I had duck soup noodles at a restaurant the other night and they didn't even come CLOSE to ours.

So, thank you for great techniques, great tastes, and great times. I really did have so much fun, and the memories of that great food will last a LONG time.

– Linda Smith, Author of Smith & Hawken's Garden Structures, Pacific Grove, CA

I, too, had a great time in the class. It fulfilled all of my expectations, and then some. I told a foodie friend of mine that it's been a long time since I've had a "wow" experience in cooking, but that's what I got from your class. I got to experience the thrill of having a culinary mystery revealed to me and to feel the power being able to recreate a dish through an understanding of the ingredients and the techniques. It was fantastic!

Diane Cooper, Cooking Instructor, SF Bay Area

– Lilibeth Aycud, Japan

I loved the class – it's just the best! It's the best experience I've ever had.

Judy Sharlip, Cooking Instructor, SF Bay Area

My two most intense "food epiphanies" were my first trip to Italy and the week I spent learning to cook Thai cuisine in Kasma's kitchen. The only problem with Kasma's food is that I may never again be happy with eating in 99% of the Thai restaurants out there!

– Paul McGuckin, Northern California

Options:  Date and costs   |  Description   |  Menus   |  Registration   |  Brochure in Adobe Acrobat (PDF) format  |  Advanced weeklong intensive  |  About Kasma  |  Contact Kasma   |  Return to top  

About this site
Drawings Copyright © 1995 Margaret DeJong. All rights reserved.
All material on this website is Copyright © 1995 to 2008 Kasma Loha-unchit. All rights reserved.
For comments, feedback or questions, contact Kasma.
Last Updated 20 January 2008.