Had an amazing time and learned so much! It was like visiting a friend and chatting while cooking. I can’t wait to come back, I’ll definately do this again.
We followed our instructor, Carole, down a dimly-lit Bangkok passageway that opened up into a large marketplace. Walking among mounds of fresh cabbage, beansprouts, Thai eggplants, mushrooms, dried shrimp and fish, Carole taught us how to select the best ingredients for the dishes we would be cooking that morning: Kang Khiao Wan Gai (Green Curry with Chicken), Pad Thai with Tofu & Chicken, and Pumpkin in Sweet Coconut Milk.
Vendors protectively guarded their wares and produce. A grey and white tabby cat groomed herself while lounging atop a stack of brown paper. Another feline wove in and out between stacks of wrapped brown eggs. I tread carefully, lest other crawling creatures, large or small, cross my path.
With our bags full of fresh vegetables, we returned to Bangkok’s frenetic streets, which were bathed in sunlight. We dodged taxis, motorbikes and tuktuks, each chugging along with its own unique sound. Upon arriving at our cooking school, Carole handed us an apron and knife. Soon the real work began.
For the next three hours, we chopped, minced, pounded, fried, stirred and arranged our culinary delights in a passionate manner. We then devoured them with similar vigor. With full bellies, and a take out baggie of Pad Thai in hand, we trekked back to our guesthouse on Samsen Road. We had always appreciated Thai Green Curry. But, after learning that nearly ten ingredients comprise its paste – and after pounding that mélange of ingredients for what seemed like an eternity – we had a newfound respect for the dish and its cooks.
Tricia A. Mitchell
The Lemongrass fascinated me a lot and I still use your cooking skills and enjoy the Thai curry your taught me.
One of the best days of my trip! Pictures of all the amazing food I will cook back home to follow.
Please don't hesitate to get in touch via +66 089 981 4871 or