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Thai Cooking Class Menus – Series

Series Menus:  Beginning | Intermediate  Advanced:  Set A | Set B | Set C | Set D | Set E | Set F | Set G | Set H

Weeklong Menus: Beginning/Intermediate  Advanced:  Set A | Set B | Set C | Set D

Click photo to see larger image and caption.
Clicking on the recipe name will show a picture of the dish.

Beginning Series Menus Offered Mar., Apr., May, (June) Sept. & (Oct.) every year. Beginning 1 Massaman Chicken Curry with Potatoes and Baby Onions (Gkaeng Massaman Gkai) Green Curry with Fish, Shrimp and Eggplant (Gkaeng Kiow Wahn) Hot and Sour Vegetables (Pad Priow Wahn) Bananas Simmered in Jasmine-Scented Coconut Milk (Gkluey Buad Chi) Beginning 1 Class Photos, 2011, by Michael, opens in new window. Beginning 1 Blog, 2012, by Michael, opens in new window. Blog on Beginning Series Class #1 & Class #2, at Foodhoe, October 2008. Lots of good pictures! Opens in new window. Beginning 2 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 Broccoli with Thai Oyster Sauce (Broccoli Pad Nahm Man Hoi) Beginning 2 Class Photos, 2011, by Michael, opens in new window. Beginning 2 Blog, 2012, by Michael, opens in new window. Blog on Beginning Series Class #1 & Class #2, at Foodhoe, October 2008. Lots of good pictures! Opens in new window. Beginning 3 Hot and Sour Calamari Salad (Yam Bplah Meuk) Garlic-Peppered Shrimp (Gkoong Tawd Gkratiem Priktai) Stir-Fried Long Beans with Roasted Chilli Sauce and Thai Basil (Tua Yao Pad Prik Pow) Coconut-Flavored White Sticky Rice with Mangoes (Kao Niow Mamuang) Black Sweet Rice Pudding (Kao Niow Dtam) Beginning 3 Class Photos, 2011, by Michael, opens in new window. Beginning 3 Blog, 2012, by Michael, opens in new window. Blog on Beginning Series Class #3, at Foodhoe, November 2008. Lots of good pictures! Opens in new window. Beginning 4 Pad Thai Noodles (Thai-style Stir-fried Noodles) Cucumber Salad (Yam Dtaeng Gkua) Garlic Noodles (Asian-Style Pasta Salad) (Bamee Haeng) Pan-Fried Fresh Rice Noodles Topped with Chicken and Asian Broccoli Sauce (Gkuay Dtiow Rad Nah Gkai) Beginning 4 Class Photos, 2011, by Michael, opens in new window. Beginning 4 Blog, 2012, by Michael, opens in new window. Blog on Beginning Series Class #4, at Foodhoe, November 2008. Lots of good pictures! Opens in new window.

Intermediate Class Menus Offered Apr., May, & September every year. Intermediate 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 Photos, Class 1, June, 2009, by Kasma, opens in new window. Intermediate 1 Blog, 2013, by Michael, opens in new window. Intermediate 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 Vegetable (Gkaeng Som Bplah) Stir-fried Eggplant with Chillies and Thai Basil (Makeua Yao Pad Prik Horapa) Intermediate 2 Blog, 2013, by Michael, opens in new window. Intermediate 3 Miang Kam (Tasty Leaf-wrapped Tidbits) Panaeng Beef Curry (Gkaeng Panaeng Neua) Spicy Southern-style Stir-fried Shrimp and Squid (Pad Ped Gkoong/Bplah Meuk) Tapioca Pudding with Water Chestnuts and Coconut Cream (Dta-gkoh Sakoo) Intermediate Photos, Class 3, June, 2009, by Kasma, opens in new window. Intermediate 3 Blog, 2013, by Michael, opens in new window. Intermediate 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 Sauce (Nam Jim Tua) Fried Bananas (Gkluey Tawd) Intermediate Photos, Class 4, June, 2009, by Kasma, opens in new window. Intermediate 4 Blog, 2013, by Michael, opens in new window.

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Advanced Series Menus | Weeklong Class Menus  ||  Series Brochure (PDF)

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