A Culinary Adventure in Thailand : Thai Cooking Class in Chiang Mai - with recipes
If you’re looking for an authentic way to experience Thai culture, there's no better opportunity than taking a cooking class at any of the cookery schools i in Chiang Mai. I’ve chosen Thai Cottage Home Cookery School . This delightful experience not only teaches you how to prepare traditional Thai dishes like pad thai , but also introduces you to the vibrant ingredients that make this cuisine so beloved.
At the end of this article I share two if my favorite recipes with you as well!
Our journey began at a local market, where we gathered to explore the fresh ingredients that would be used in our cooking class.
As we wandered through the bustling stalls, and choose the 4 dishes what we intended to cook, we encountered vibrant displays of fruits, vegetables, and herbs. Lemongrass, Thai ginger, chili peppers, and other essential ingredients filled the air with their aromatic fragrances.
While waiting for our ride to the cooking school, I couldn’t resist trying a local specialty—an Americano paired with fresh orange juice. This refreshing drink was the perfect complement to the warm, tropical atmosphere, awakening my taste buds and setting a delightful tone for the day.
Upon arrival at the Thai Cottage Home Cookery School, we were greeted by friendly instructors who passionately introduced us to the art of Thai cooking. The setup was inviting, with well-equipped kitchen stations and plenty of space for hands-on learning, in the yard of a house in the Old Town.
We began with one of Thailand's most iconic dishes—Pad Thai. Under the guidance of our instructor, we sliced fresh ingredients and learned about the importance of balancing flavors.
The sizzling noodles came together beautifully, infused with tamarind sauce made with chicken and eggs and tofu.
The guidance made the process easy and enjoyable, and soon enough, we had a delicious plate of Pad Thai ready to taste.
Next, we delved into the world of Thai green curry. We learned how to make the curry paste from scratch using fresh herbs and spices—an experience that highlighted the vibrancy of Thai cuisine. It’s not an easy process!
The creamy coconut milk blended perfectly with the spice, and by the end of our session, we had a fragrant pot of green curry with chicken and small eggplants, that was both aromatic and rich in flavor.
After eating the curry, our instructor then guided us in creating Tom Kha Gai, a comforting coconut chicken soup.
This dish, with its balance of sweet and sour flavors brought out by lime juice and galangal, was a revelation. The warm, fragrant soup was not only delicious but also a wonderful way to experience the foundational comforts of Thai home cooking.
We arrived to the sweet finale, to the Mango Sticky Rice. No Thai meal would be complete without dessert! We wrapped up the class by making this sweet delicacy. The sweet sticky rice paired with ripe mangoes and topped with coconut sauce created a delightful harmony of flavors. It was the perfect way to end our culinary adventure—a sweet treat that was both satisfying and evocative of Thai culture.
The cooking class at Thai Cottage Home Cookery School was more than just a cooking lesson; it was an immersive cultural experience that left me with a deeper understanding of Thai cuisine. The warm hospitality and encouraging instruction made it an enjoyable and memorable day.
Every dish we prepared was truly delicious, and I left with new skills, fantastic recipes, and a heart full of fond memories. If you find yourself in Chiang Mai, don’t miss out on the opportunity to dive into the flavors of Thai cooking. A class at Thai Cottage Home Cookery School is an unforgettable experience that will inspire your culinary journey long after you return home!
Recipes:
Chicken in coconut milk soup
(Tom kha kai)
Ingredients :
50 g boneless chicken breast, sliced 3 cm thick
2 - 3 pieces sliced lemon grass
2 kaffir lime leaves, torn a half
1 - 3 fresh chilies, crushed
30 g large onion, cut into quarters
30 g oyster mushrooms, torn into pieces
1 tsp sliced coriander
1 - 1½ tsp sugar
1 tbsp lemon juice
1 tbsp fish sauce (Veg. : soy sauce)
1 cup coconut milk
Method :
1. Boil coconut milk in a pot, add lemon grass, galangal, kaffir lime leaves in.
2. Add the chicken, oyster mushrooms and large onion in the pot with gentle stir.
3. Wait for a few minutes until everything done.
4. Add season with fish sauce, sugar, lemon juice and chili to taste.
5. Turn off the heat. Sprinkle coriander and ready to serve.
Thai style fried noodles with chicken
(Pad Thai)
Ingredients :
50 g narrow rice noodles
30 g sliced chicken small strips (or prawns)
20 g hard or firm tofu, sliced into small pieces
10 g Chinese chives or spring onion, cut into 3 cm. lengths
30 g bean sprouts or cabbage
1 tsp chopped shallot
1 tsp dried shrimp
1 tsp pickled radish
1 egg
2 tbsp cooking oil
1 tbsp oyster sauce (Veg. : mushroom sauce)
1 tbsp fish sauce (Veg. : soy sauce)
1 tsp tamarind sauce
1 tsp sugar
¼ cup water
Method :
1. Fry tofu until lightly golden. Add shallot and chicken in, fry until fragrant.
2. Break the egg in, and turn them over.
3. Add the noodles, dried shrimp, pickled radish and water, stir well.
4. Season oyster sauce, fish sauce, tamarind sauce, sugar and stir until the noodles is tender.
5. Add bean sprouts, Chinese chives and mix them together.
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