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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: First Week (Beginning/Intermediate)  Advanced:  Set A | Set B | Set C | Set D

Beginning Series Menus

Offered Mar., Apr., May, 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.
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.
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.
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.
Blog on Beginning Series Class #4, at Foodhoe, November 2008. Lots of good pictures! Opens in new window.

Stir frying red curry paste
Stir frying red curry paste.

Intermediate Class Menus

Offered Apr., May, & September each year.

Intermediate 1

  • Mee Krob - a Thai noodle dishChicken Coconut Soup with Galanga (Dtom Kah Gkai)
  • Mee Krob (Glazed Crispy Noodles) (photo =>)
  • 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 2

  • Northeastern-Style Spicy Minced Chicken Salad with Mint and Toasted Rice (Lahb Gkai)
  • Fried Shrimp 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)
  • Sour Tamarind Curry with Fish and Vegetable (Gkaeng Som Bplah)
  • Stir-fried Eggplant with Chillies and Thai Basil (Makeua Yao Pad Prik Horapa)

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 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.

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

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