In this 3 hour Introduction to Thai cuisine cooking class, you will learn a variety of essential cooking techniques and skills while creating delicious dishes packed with flavour. 

• Pestle and mortar: One of the most important skills you'll learn in our Thai Street Food cooking class is how to use a pestle and mortar to make authentic curry paste.  In addition to making your own curry paste from scratch you'll learn how to prepare and cook your own curry paste from scratch using a variety of herbs and spices.

• Thai seasoning basics: You'll be introduced to the essential herbs and spices used in Thai cuisine, such as lemongrass, galangal, kaffir lime leaves, and Thai basil. You’ll be taught how to properly use these ingredients to create a perfect balance of flavours in your dishes.

• Stir-fry technique: Stir-frying is an important cooking technique in Thai cuisine. You'll learn how to properly heat the wok and stir-fry your vegetables and meats to achieve a perfect balance of flavours and textures.

By focusing on these skills, you will gain valuable knowledge and techniques to enhance your Thai cooking repertoire.

The class will be led by a Head Chef and Assistant Chef, and class sizes typically range from 6-12 students. All of our classes involve knife skills and our chefs can also answer other questions you may have around ingrendients or techniques. Each student has their own chopping board and prep space, but the cooking at the hob is done in pairs. We recommend you bring some tupperware for taking home any leftovers. 

This class is suitable for all levels of experience, from seasoned chefs to total beginners. We are here to help you become more confident in your skills and learn new techniques to impress your family and friends.

Our menu contains allergens such as nuts, shellfish, gluten, and egg. If you have any allergies, please contact us in advance so we can provide alternative recipes and ingredients. We are also happy to accommodate vegetarians, so please don't hesitate to inquire about the menu.