Tag Archives: thai cooking class
We cooked up a storm in our Thai cooking class on the Zoom yacht last week, in a galley fit for royalty. But lest you think this was all about the wonderful ship and galley, let me tell you about the food!
We cooked up a big batch of green curry first, featuring some gorgeous, fresh kaffir lime leaves. We shredded them up finely and got a great lime boost in our potful of curry. We also used the creamiest possible coconut milk – yum! And the clincher – we had beautiful, fresh Thai eggplants to use too. Not just the mature ones either, we used the “baby” eggplants as well.
Next up came our Tom Yum Goong. We were able to use giant Italian prawns; some of the nicest-looking crustaceans I’ve ever seen. And this sour soup was destined for greatness anyway, benefiting from an amazing collection of fresh ingredients, including fresh galangal root, just picked Thai chillies and freshly cut lemongrass straight from the garden.
Of course, where there are Thai food lovers, there will always be demand for Pad Thai. We used some of those gorgeous prawns, as well as chicken to cook two large pans’ worth. It really came out tasting good, and we made a huge platter full for the hungry folks on board.
And for desert, the Thai standard called “Tub Tim Krob” which we made using red and yellow colors. This crunchy, sweet desert really hit the spot after eating all the other food.
I just gave a Thai cooking class in Miami Beach on Thursday, in a gorgeous private residence on the island. It was a small group, very intimate, and very informal.
It was actually a demo & hands-on combination, so it was more casual and relaxing than a big group in a classroom setting. Everyone was more able to interact and ask questions. I shared what I know about the Thai dishes and we shared laughs … so much FUN 🙂
We cooked Papaya Salad (Som Tam), Green Curry with shrimp, Drunken Noodles (Pad Kee Mao) and Thai Tea…
I’m going to do another Ft. Lauderdale Thai cooking class next week. The last one was fun and successful, so I’m returning to Chef Jean-Pierre’s cooking studio in Fort Lauderdale with yet another Thai curry.
Come see us next week for the next installment on April 21st. I’m so excited to share a new recipe for “Choo Chee Curry” and one of my old favorite recipes for Pad Kee Mao (drunken noodles) People usually love both of these classic Thai dishes, so I’m pretty confident about how it’s gonna turn out 🙂
Here’s the menu:
– Som Tam ( Papaya Salad)
– Choo Chee Curry with salmon
– Pad Kee Mao (Drunken Noodle)
– Thai Tea
This is Salmon Choo Chee Curry from my Thai cooking class yesterday. It is one of my favorite curry dishes. I found it’s a very yummy, healthy and sexy dish. It’s just the perfect dish to serve in a fine dining situation for a couple, a big party or even a group of 5-6 friends.
You might wonder how Choo Chee Curry is different from regular Thai Red Curry. I found out that the difference is the proportion of herbal ingredients used. Choo Chee curry is made using more of kaffir lime zest (ผิวมะกรูด), but red curry is made using more coriander seed (เม็ดผักชี) and cumin (ยี่หร่า) in the curry paste. That’s why kaffir lime leaves are so crucial when you make Choo Chee Curry.
Choo Chee curry is also thicker than red curry, and it’s often used with fish or seafood like shrimp. You can use either meat or seafood in Red Curry. Seafood is plentiful in South Florida, so for my cooking class in Fort Lauderdale I use seafood!
The only ingredients you’ll need for Choo Chee Curry are fresh salmon (I like wild alaskan salmon), creamy coconut milk, and lots of kaffir lime leaves. Of course you want to season the curry with Thai fish sauce and sugar. I dress up the dish with steamed asparagus. It looks pretty and crunchy aroi maak ka^^
p.s. aroi means delicious, yummy, tasty in Thai language.
After a boring introduction, Patti jumped right into it with Thai tea. She had some made ahead of time so everyone could drink some while she demonstrated making some. So far – perfect!
She made the tea using a strainer, and amused everyone by claiming you can make this by straining it through a sock. Of course the students were all impressed by the bold color of the tea.
Next came the sticky rice. Patti had a large metal container with water that looks like it should hold a potted plant of some sort. On top was a bamboo weave basket, lined with a banana leaf, and filled with uncooked sticky rice. She explained that you need to get the Thai long grained glutenous rice and showed a bag so that people could see.
“Is this the same as sushi rice?” always gets asked, and the answer is always no. Sushi rice is short grained, roundish rice that you rinse and soak so that it comes out tender. Thai sticky rice should be firm and big; it’s finger food!
Now the fun really got started as Patti demonstrated making Som Tam. Armed with garlic and Thai chili freshly picked from her garden, she headed straight for the mortar and pestle.
Patti explained that you should use a nice tall “cloak” (mortar) for a couple reasons. After she makes the initial paste, she added a healthy amount of liquids, lime juice and fish sauce, and you should be able to mix that together easily without spilling.
You don’t want to worry as you add green beans and tomatoes after that. They only need to be “bruised” to mix the flavors, but there is already liquid , so the tall mortar is a must-have. Also you need the vertical room so you can add the shredded papaya and carrot, and have enough space to finish the dish entirely in that mortar.Next came the larb. This dish is just so easy for Americans to love, and she explained that we would eat it in lettuce wraps and accompanied by sticky rice.
People commented on the healthy nature of this pork dish, compared to most. Patti pretty much steamed the ground pork in a saute pan, then added the other ingredients.
Here, as with the Som Tam we noticed her adjusting her recipe on the fly, adding sourness and saltiness as necessary after a couple key tastings. As if to placate the terrified crowd she explained that the limes here were just not as sour as she had become accustomed to in Thailand.
Now came the making of green curry. Nobody was expecting to see her cooking green curry paste in a frying pan, and then with the creamy top of a can of coconut juice, but that’s exactly what she did.Patti explained that you want to patiently wait until the coconut cream begins to separate before proceeding. She also said you should use the brand with a real thick cream if in fact you can’t get the real frozen coconut product.
People were visibly relieved when more ingredients were added, as it started to take on a restaurant-like appearance. Patti made a relatively spicy version, for green curry that is, and talked about the less ordinary ingredients like kaffir lime leaves and Thai sweet basil.
But things got raucous when the Pad Kee Mao (drunken noodles) was made. This is one of those pan fried noodle dishes that starts out with bold hot flavors and stays that way. Into a hot pan went garlic and Thai chili and the smoke began filling the kitchen!
Luckily for all, the dish does not take long to complete. The remaining ingredients were added and the finished dish was plated in just about three minutes. Patti explained that the time required was really all devoted to the prep work.
“If you can’t get fresh noodles,” Patti explained, “soak these dry noodles in warm water while doing your prep work” and held up a pack of medium or large dry noodles as an example. She said not to overcook them into mushiness, but don’t make the mistake of trying to make them al dente like spaghetti; they should be soft!
Due to high demand the first Thai cooking class sold out right away. As the waiting list formed, we decided to add another Thai cooking class on Saturday, Nov. 6th at 5pm with Chef Jorge & Vanessa Montes . The signup is here: homemade chefs.
We’re going to use the same menu, to give others a chance to get the same dishes. Early next year we’ll probably start a second menu, to give people a chance to learn different dishes. The upcoming classes are featuring these foods:
- Larb – ground pork salad seasoned with lime juice, fish sauce, roasted rice powder
- Thai Tea
- Fresh green papaya salad (Som Tam) with sticky rice, popular throughout Thailand
- Green Curry with coconut milk. You can eat with white rice or Kanom Jeen
(round rice noodles)
- Pad Kee Mao (Drunken noodles). “Pad” means “stir-fry” and “Kee Mao” means “drunkard”- made with chicken, garlic, fresh thai chili and basil.
- Thai Donuts dipping w/condensed milk and ground peanuts.
The class length is approximately 2 and 1/2 hrs, as we really dig in and make some great food. Oh yea, we’ll be eating all our creations!
The class is filling up fast, so signup if you want to attend. Let’s do it now!!!
I grew up in the family that was passionate about Thai culture and Thai cuisine. But I took it for granted growing up, because I was raised in Bangkok, where food is absolutely everywhere.
But after I graduated from university, I started living abroad. I had to practice cooking Thai food because it was no longer available on every street corner! And since then I’ve had the chance to cook and experience Thai cuisine using local ingredients too.
Now, in South Florida I can pretty much get all the real ingredients since the weather here allows Thai grocery owners to grow the same herbs and vegetables. But I think it’s fun and interesting to experiment with the classics!
And I love to share Thai culture and my love of Thai food! So come and join in the fun and food on Oct 22nd!
- Thai Tea
- Larb – is a type of meat salad, made with ground pork, chicken or duck and favored with fish sauce, lime juice, fresh herbs. Served with fresh veggies.
- Som Tam – fresh green papaya salad with carrots, tomatoes, green beans, garlic seasoned with lime juice, fish sauce and chili. Served with fresh veggies
- Sticky Rice – eat with Larb and Somtam
- Green Curry Shrimp with coconut milk, chili paste, fresh shrimp, thai eggplant, basil. Served with rice or noodles
- Drunken Noodles or Pad Kee Mao made with rice noodles, pork, shrimp, veggies, garlic and seasonings
- Thai Donuts dipping w/condense milk and ground peanuts
Class length: Approx. 2 1/2 hrs
Can’t wait to meet you all and come hungry!!! See details >>