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Thai Cooking Class Menus – Advanced 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

Series Brochure (PDF)

Advanced Series – Set A Menus

Offered in March 2010 & June 2010.

Advanced A-1

  • Roasted Eggplant Salad Stuffed Tapioca Balls (Sakoo Sawd Sai)
  • Spicy Mesquite-Grilled Eggplant Salad with Roasted Peppers and Shrimp (Yam Makeua Yao) (Photo =>)
  • Southern Thai-Style Stewed Chicken in Tangy Spiced Coconut Sauce (Gkai Gkaw Lae)
  • Thai-Style "Shanghai Noodles" with Shrimp and Spicy Ginger-Cilantro Sauce (Gkuay Dtiow Sianghai)
  • Sweet and Savory Grilled Coconut-Rice Hotcakes Kanom Krok

Class A-1, 2 Photos, 2008, by Kasma, opens in new window.

Advanced A-2

  • Spicy Cashew Salad(Yam Med Mamuang)
  • Winged Bean Salad with Toasted Coconut, Peanuts and Limy Chilli Dressing (Yam Tua Poo)
  • Home-Made Green Curry with Fish/Shrimp Dumplings (Gkaeng Kiow Wahn Loogchin Bplah/Gkoong)
  • Southern Thai-Style Tamarind Prawns with Crisped Shallots and Garlic (Gkoong Yai Pad Som Makaam Bpiak)
  • Pan-Fried Sweet Coconut Pancakes (Kanom Paeng Jee)

Class A-1, 2 Photos, 2008, by Kasma, opens in new window.

Advanced A-3

  • Southern Crispy Fried Turmeric Catfish with Dipping Sauce (Bplah Doog Tawd Kamin)
  • Hot and Sour Lemon Grass Tiger Prawns (Gkoong Dtom Yam Haeng)
  • Spiced Twice-Cooked Eggplant (Nahm Prik Makeua Yao)
  • Stir-Fried Asian Broccoli with Salted Mackerel (Ka-nah Bplah Kem)
  • Tapioca Black Bean Pudding (Sakoo Tua Dtam)

Class A-3 Photos, 2008, by Kasma, opens in new window.

Advanced A-4

  • Thai-Style Crispy Stuffed Crepes (Kanom Beuang Yuan)
  • Jungle Soup/Curry (Gkaeng Bpah Gkai)
  • Spicy Choo Chee Curry with Prawns/Scallops and Oyster Mushrooms (Choo Chee Gkoong/Hoi Shel Gkap Hed)
  • Asian Pumpkin Simmered in Pandan-Leaf-Scented Sweet Coconut Cream Sauce (Gkaeng Buad Fak Tong)

Class A-4 Photos, 2008, by Kasma, opens in new window.


Kabocha Sweet Coconut Soup

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Advanced Series – Set B Menus

Offered in Fall 2010.

Class B Photos, 2008, by Kasma, opens in new window.

Advanced B-1

  • Crispy Rice Crackers with Savory Coconut-Peanut Dip (Kao Dtahng Nah Dtahng)
  • Anise-Cinnamon Duck Soup Noodles (Gkuay Dtiow/Bamee Nahm Bped Dtoon)
  • Chiang Mai-Style Curry Noodles with Chicken and Condiments (Kao Soi)
  • Spicy and Limy Northeastern-Style Bean Thread Salad with Toasted Rice (Lahb Woon Sen)
  • Sticky Rice and Corn Pudding (Kao Niow Bpiak Kao Pohd)

Class B-1 Photos, 2009, by Kasma, opens in new window.
Class B-1 Photos, 2007, by Anita, opens in new window.

Advanced B-2

  • Spicy Northern Thai Pork Sausage (Sai Oa)
  • Northeastern-Style Crisped Whole Fish Topped with Seasoned Thai Herbs, Chillies and Toasted Rice (Lahb Bplah Doog Tawd Gkrawb)
  • Sizzling Stir-fried Squid with Chillies and Fragrant Herbs (Bplah Meuk Pad Chah)
  • Stir-fried Chive Flower Buds with Shrimp and Oyster Mushrooms (Pad Dawk Gkoochai Gkoong Hed Hai Nahnglom)
  • Corn-Coconut Treat with Toasted Sesame

Class B-2 Photos, 2009, by Kasma, opens in new window.
Class B-2 Photos, 2007, by Anita, opens in new window.

Advanced B-3

  • Southern Thai Oxtail Soup (Soop Hahng Wua)
  • Spicy Thai-Style Chicken Salad (Gkai Naem)
  • Crispy Fried Catfish Coated with Red Curry Sauce (Pad Ped Bplah Doog Tawd Gkrawp)
  • Prawns and Bean Thread in Clay Pot (Gkoong Ohb Woon Sen)
  • "Red-Flamed" Morning Glory (Pak Boong Fai Daeng)
  • Sweet Potatoes in Ginger Broth (Man Dtom Nahm King)

Class B-3 Photos, 2009, by Kasma, opens in new window.
Class B-3 Photos, 2007, by Anita, opens in new window.

Advanced B-4

  • Crispy Shrimp-and-Crab Toast with Sesame Seeds Served with Sweet-and-Sour Plum Sauce (Kanom Bpahng Nah Gkoong Sai Bpoo)
  • Spicy Grilled Beef Salad with Mint and Toasted Rice (Yam Neua Nahm Dtok)
  • Golden Pumpkin Coconut Soup (Gkaeng Liang Gkati Fak Tong)
  • Spicy Stir-fried Sturgeon with Fresh-Made Chilli Paste and Thai Eggplants (Pad Ped Bplah)
  • "Floating Lotus" Sweet Dumpling Coconut Milk Soup (Kanom Bua Loi)

Class B-4 Photos, 2009, by Kasma, opens in new window.
Class B-4 Photos, 2007, by Anita, opens in new window.

Advanced Series – Set C Menus

Possibly offered in 2011.

Class C Photos, 2008, by Kasma, opens in new window.

Advanced C-1

  • Spicy Rice Vermicelli Salad with Pineapple, Ginger and Coconut-Lime Sauce (Kanom Jeen Sao Nahm)
  • Stewed Beef Rice Noodles – "Boat Noodles" (Gkuay Dtiow Reua)
  • Hot and Sour Dry Rice Noodles (Sen Lek Dtom Yam Haeng)
  • Rice Vermicelli Cooked in Spiced Coconut Cream Sauce (Mee Gkati)
  • Glazed Peppery Crispy Shells (Krawng Kraeng Gkrawp)

Class C-1 Photos, 2009, by Kasma, opens in new window.

Class C-1 Photos, 2008, by Anita, opens in new window.

Advanced C-2

  • Crisped Catfish Salad with Sour Green Mango and Peanuts or Cashews (Yam Bplah Doogk Foo)
  • Spicy Wild Boar Dry Curry (Pad Ped Moo Bpah)
  • Black-Peppered Crab with Roasted Spices (Bpoo Pad Priktai Dtam Gkap Kreuang Tehd)
  • Stir-fried Angled Loofah Squash with Diced Shrimp and Garlic (Buabliem Pad Gkoong)
  • Chewy Sticky Rice Balls Stuffed with Smoked Sweet Shredded Coconut (Kanom Dtom Kao)

Class C-2 Photos, 2009, by Kasma, opens in new window.

Class C-2 Photos, 2008, by Anita, opens in new window.

Advanced C-3

  • Crunchy Taro Fritters and Spicy Pumpkin Fritters, Served with Sweet-and-Sour Peanut Dipping Sauce (Peuak/Fak Tong/Dtow Hoo Tawd)
  • Banana Blossom and Chicken Salad with Toasted Coconut, Peanuts and Roasted Chilli Sauce (Yam Hua Bplee)
  • Southern-Style Chilli Curry with Beef (Gkaeng Prik Neua)
  • Spicy Southern-Style Stir-Fried Shrimp with Sadtaw or Fava Beans (Gkoong Pad Sadtaw)
  • Young Coconut Agar Jelly (Woon Maprao Awn)

Class C-3 Photos, 2009, by Kasma, opens in new window.

Advanced C-4

  • Peppery Vegetable Soup with Shrimp, Loofah Squash and Lemon Basil (Gkaeng Liang)
  • Northeastern-Style Spicy Crisped Rice and Sour Sausage Salad with Shredded Ginger and Peanuts (Yam Naem Kao Tawd)
  • Northern Hunglay Pork Curry (Gkaeng Hunglay)
  • Northern-Style Roasted Young Green Chilli Dip (Nahm Prik Nuum)
  • Water Chestnut "Pomegranate Seeds" in Sweet Coconut Soup, Topped with Crushed Ice (Tubtim Gkrawb)

Class C-4 Photos, 2008, by Anita, opens in new window.

Steamed Sticky Rice in Banana Leaf Dessert
Steamed Stick Rice Dessert (from Set D, Class3).

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Advanced Series – Set D Menus

Offered in May 2010.

Advanced D-1

  • Stuffed Sour Sausage with Sticky Rice (Saigkrawk Naem)
  • Southern-Style Spicy Dry-Fried Chopped Beef (Kua Gkling Neua)
  • Southern-Style Dry Curry with Chicken and Assorted Vegetables (Gkaeng Kua Bpak Dtai)
  • Stir-Fried Pork with Hot Shrimp Paste (Moo Pad Gkabpi)
  • Leafy Greens Cooked in Coconut Milk with Shrimp (Dtom Gkati Pak)
  • Stewed Bananas in Syrup, Topped with Coconut Cream (Gkluay Kai Cheum)

Class D-1 Photos, 2009, by Anita, opens in new window.

Advanced D-2

  • Muslim Yellow Rice with Chicken and Roasted Spices Served with Sweet-and-Sour Chilli Sauce (Kao Moek Gkai)
  • Sukhothai-Style Lemon Grass Salad (Yam Dtakrai Sukhothai)
  • Southern-Style Spicy Dry-Curried Pork Ribs (Kua Haeng Seekrohng Moo)
  • Stir-fried "Slippery Vegetable" with Eggs (Pak Pahng Pad Kai)
  • Grilled Plantain Bananas, Glazed with Sweet & Savory Coconut Cream Sauce

Class D-2 Photos, 2009, by Kasma, opens in new window.

Class D-2 Photos, 2009, by Anita, opens in new window.

Advanced D-3

  • Two Kinds of Pan-Fried Chive Cakes, Served with Black Soy Chilli Sauce (Kanom Gooy-chai)
  • Poached Chicken Rice with Melon Soup and Hot Fermented Soybean and Ginger Sauce (Kao Man Gkai)
  • Thai Muslim Curry Beef Noodles (Gkuay Dtiow Kaek)
  • Steamed or Grilled Banana Leaf-Wrapped Sticky Rice Stuffed with Banana and Black Beans (Kao Dtom Pad)

Class D-3 Photos, 2009, by Kasma, opens in new window.

Class D-3 Photos, 2009, by Anita, opens in new window.

Advanced D-4

  • Salted Black Olive Fried Rice (Kao Pad Nahm Liap)
  • Ginger Tamarind Fish Soup (Dtom Som Bplah)
  • Spicy Salad of Crisped Dried Cuttlefish, Shrimp and Cashews (Yam Sadet)
  • Roti with Massaman CurryHome-Made Massaman Lamb Curry with Potatoes and Whole Peanuts (Gkaeng Massaman Gkae) (photo =>)
  • Southern Thai-Style Roti (Muslim Fried Bread) (Roh-dtee) – Plain (to serve with Massaman Curry). Stuffed with Curried Chopped Meat (Mataba), and Sweet (sprinkled with sugar and condensed milk and/or stuffed with sliced banana)

Class D-4 Photos, 2009, by Kasma, opens in new window.

Class D-4 Photos, 2009, by Anita, opens in new window.

Advanced Series – Set E Menus

Possibly offered in 2011.

Advanced Class E-1

  • Pan-Fried Mussel Cakes with Wilted Bean Sprouts and Hot-Sour Chilli Sauce (Hoi Malaeng Poo Tawd)
  • Northeastern-Style Charcoal-Grilled Pork Salad (Lahb Moo Yahng)
  • Southern-Style Home-Made Yellow Curry with Chicken, Potato and Eggplant (Gkaeng Gkaree Gkai)
  • Charcoal-Grilled Salt-Encrusted Fish Stuffed with Crushed Herbs, Served with Hot Thai Chilli-Lime Sauce (Bplah Yad Sai Samunplai Pao)
  • Stewed Anised Oxtails (Hahng Wua Dtoon Bpuaykak)
  • Steamed Coconut-Rice Cakes in Small Dishes (Kanom Tuay)

Class E-1 Photos, 2009 by Kasma, opens in new window.

Class E-1,3 & 4 Photos, 2007 by Kasma, opens in new window.

Advanced Class E-2

  • Spicy Corn Fritters with Sweet-Sour Dipping Sauce (Tawd Man Kao Pohd)
  • Southern-Style Rice Salad with Assorted Vegetables and Aromatic Herbs, Toasted Coconut and Boodoo Dressing (Kao Yam Bpak Dtai)
  • Southern-Style Rice Vermicelli Topped with Spicy Fish Nahmyah Curry Sauce (Kanom Jeen Nahmyah Bpak Dtai)
  • Stewed Spiced Pork Leg Rice with Pickled Mustard Greens, Blanched Asian Broccoli and Hot-Sour Sauce (Kao Kah Moo)
  • Caramelized Stewed Cassava Root in Syrup, Topped with Coconut Cream Sauce (Man Cheuam)

Advanced Class E-3

  • Make for serving next session: Northern Soured Pork Ribs (Naem See Krohng Moo)
  • Hot-and-Sour Smoked Fish Salad (Yam Bplah Gkrawp)
  • Southern-Style Fried Chicken with Crisped Shallots and Sweet-Sour Chilli Dipping Sauce (Gkai Tawd Bpak Dtai)
  • Acacia Leaf and Grilled Fish Curry (Gkaeng Kee Lek)
  • Pork and Long Beans Stir-Fried with Spicy Prik-king Chilli Paste (Moo Pad Prik King)
  • Baked Coconut-Taro Cream Custard (Kanom Maw Gkaeng)

Class E-1,3 & 4 Photos, 2007 by Kasma, opens in new window.

Advanced Class E-4

  • Cook and serve from last session: Northern Fried Soured Pork Ribs, Served with Diced Ginger and Shallots, Roasted Peanuts and Thai Chillies (Naem See Krohng)
  • Stuffed Squid, Napa Cabbage and Oyster Mushroom Soup (Gkaeng Cheud Bplah Meuk Yad Sai)
  • Crispy Shredded Duck and Lemon Grass Salad (Yam Bped Gkrawb)
  • Sliced Beef Steak Cooked in Hot Pepper Cream Sauce (Gkaeng Priktai Neua)
  • "Kitchen Garden" Snakehead Fish – Crisp-Fried and Dressed in a Tart Sauce with Fresh Herbs, Diced Lime, Cashews and Crisped Shallots (Bplah Chon Chom Doeng)
  • Thai-Style Coconut Ice Cream with Young Coconut (Ai Dtim Gkati Maprao Awn)

Class E-1,3 & 4 Photos, 2007 by Kasma, opens in new window.

Advanced Series – Set F Menus

Offered in April 2010

Advanced Class F-1

  • Sliced Crisp Green Mango with Chilli-Salt Dip (Mamuang Yam Prik Gkap Gkleua)
  • Pan-Fried Spicy Beef Patties (Tawd Man Neua)
  • Hot-and-Sour Chopped Pork Salad with Peanuts, Slivered Ginger and Pork Skin (Naem Sod)
  • Gkaeng Awm Curry with Fish and Bitter Melon (Gkaeng Awm Mara)
  • Sizzling Mixed Seafood Hot Plate (Bpoh Dtaek Gkrata Ron)
  • Steamed Banana Cake Wrapped in Banana Leaf Packages or in Banana Leaf Cups (Kao Dtom Pad)

Class F-1, 2 Photos, 2008, by Kasma, opens in new window.

Advanced Class F-2

  • Make for serving next week: Northeastern-Style Soured Fish with Garlic (Bplah Som Tawd)
  • Mom's Good-and-Easy Pan-fried Daikon Radish Cakes (Tawd Man Hua Chai Tao)
  • Southern-Style Turmeric Chicken Soup (Dtom Kamin Gkai Bahn)
  • Leaf-Wrapped Charcoal-Grilled Mackerel and Herb Salad (Yam Bplah Too)
  • Tehpoh Morning Glory and Pork Country Curry (Gkaeng Tehpoh Moo Pak Boong)
  • Thai-Style Smoked Coconut Macaroon Cakes (Kanom Bah Bin)

Class F-1, 2 Photos, 2008, by Kasma, opens in new window.

Advanced Class F-3

  • Complete and serve from last week: Northeastern-Style Pan-fried Soured Fish with Garlic (Bplah Som Tawd)
  • Hot-and-Sour Galanga Beef Soup with Holy Basil (Neau Dtom Kah)
  • Crispy Batter-Fried Morning Glory with Shrimp and Roasted Chilli-and-Lime Sauce (Yam Pak Boong Gkrawp)
  • Southern-Style Grilled Chicken on Skewers with Sweet-Tangy Curry Sauce (Gkai Gkaw Lae Yahng)
  • Stir-fried Bitter Melon with Shrimp and Salted Black Beans
  • Steamed Pumpkin Cakes in Banana Leaf Cups (Kanom Faktong)

Class F-3, 4 Photos, 2008, by Kasma, opens in new window.

Advanced Class F-4

  • Son-in-law Eggs, ready to serve "Son-In-Law" Eggs (Kai Loogk Keuy) (photo =>)
  • Crispy Fried Squid/Cuttlefish Cakes with Sweet-Sour Plum Sauce (Tawd Man Bplah Meuk)
  • Southern-Style Hot Roasted Shrimp Paste Rice with Shredded Egg, Grilled Shrimp, Sour Green Mango and Tart Citrus (Kao Kluek Keuy)
  • Sukhothai-Style Dry Hot-and-Sour Rice Noodles (Gkuay Dtiow Haeng Sukhothai)
  • Steamed Cassava Strips Rolled in Shredded Coconut (Kanom Man)

Class F-3, 4 Photos, 2008, by Kasma, opens in new window.



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Advanced Series – Set G Menus

Offered June 2010.

Advanced Class G-1

  • Make for cooking next week: Naem Sour Sausage with Shredded Pork Skin (Naem)
  • Crispy "Single Sun" Cotton Fish Topped with Spicy Green Mango Salad (Bplah Samlee Daed Diow)
  • Nakhon Southern-Style Charcoal-Grilled Pork Belly and Young Tamarind Leaf Curry (Gkaeng Moo Yahng Yawd Makahm Awn)
  • Charcoal-Grilled Hot Herbed Prawns (Gkoong Yahng Samunplai)
  • Stir-Fried Cha-om (an herb) with Bean Thread and Eggs (Cha-om Pad Woon Sen Kai)
  • Cassava Custard Topped with Coconut Cream (Dtakoh Man Sambpalang)

Class G-1,2 Photos, 2007, by Kasma, opens in new window.

Class G-1,2,3 Photos, 2008, by Kasma, opens in new window.

Advanced Class G-2

  • Cook from previous week:
    • Fried Naem Sour Sausage Slices in Crispy Taro Basket (Naem Tawd)
    • Naem Sour Sausage Stir-Fried with Thai Chillies and Pickled Leeks/Garlic (Naem Pad Gkratiem Tohn)
    • Naem Sour Sausage Fried Rice
    • Stir-Fried Bitter Melon with Naem Sour Sausage and Eggs (Naem Pad Mara Kai)
  • Northern-Style Spicy Chicken Salad with Aromatic Herbs (Yum Jin Gkai)
  • Curried Salmon Grilled in Banana Leaf Packets (Ngop Bplah Salmon)
  • Sticky Rice Balls Stuffed with Black Sesame Paste in Warm Sweet Ginger Broth (Bua Loy Nahm King)

Class G-1,2 Photos, 2007, by Kasma, opens in new window.

Class G-1,2,3 Photos, 2008, by Kasma, opens in new window.

Advanced Class G-3

  • Grilled Marinated Pork on Skewers, Served with Northeastern-Style Hot-and-Sour Dipping Sauce (Moo Bping Nahm Jim)
  • Northeastern-Style Charcoal-Grilled Sticky Rice (Kao Jee)
  • Spicy Ayuthaya-Style Chicken Rice Noodles (Soup or Dry) (Gkuay Dtiow Gkai Ayutaya)
  • Drunkard's Stir-Fried Mung Bean Sheet Noodles with Shrimp and Cuttlefish (Gkuay Dtiow Sianghai Pad Kee Mao)
  • Fried Sweet Potato Balls (Kanom Man Kai)
  • Cashew Nut and Banana Ice Cream with Pineapple (Ai Dtim Med Mamuang Himmapahn)

Class G-3 Photos, 2007, by Kasma, opens in new window.

Class G-1,2,3 Photos, 2008, by Kasma, opens in new window.

Advanced Class G-4

  • Thai-Style Hot-and-Sour Mixed Fruit Salad (Dtam Ponlamai)
  • Crisp-Fried Seasoned Pork (Moo Tawd Kreuang Tawd)
  • Southern-Style Hot Sour Curry with Halibut/Prawns and Coconut Shoots or Green Papaya (Gkaeng Leuang/Som Gkoong Gkap Yawd Maprao/Malagaw)
  • Stir-fried Prawns with Hot Garlic-Pepper Sauce (Gkoong Pad Gkratiem Prikthai)
  • Stir-fried Bottle Gourd with Chopped Pork (Pad Nahm Dtao)
  • Southern Thai Muslim Banana-Ginger Griddle Cakes (Gkalabpaeng)

Class G-4 Photos, 2007, by Kasma, opens in new window.

Class G-4 Photos, 2008, by Kasma, opens in new window.

Advanced Series – Set H Menus

Possibly offered in fall 2010.

Advanced Class H-1

  • Make for cooking next week: Pickled Mustard Greens (Pak Dong)
  • Charcoal-grilled Mushroom and Jicama Salad with Shrimp and Fried Cashews (Yam Hed Pao Man Gkaew)
  • Charcoal-grilled Lemon Grass Pork with Hot-and-Sour Roasted Chilli Dipping Sauce (Moo Yahng Dtakrai)
  • Thai Muslim Goat Curry (Gkaeng Ped Paeh)
  • Crispy Fried Basil Fish (Bplah Tawd Gkraprao Gkrawb)
  • Rice and Tapioca Flour Shells in Warm Sweet Coconut Sauce Topped with Toasted Mung Beans and Sesame Seeds (Kanom Krawng Kraeng Gkati)

Class H-1 Photos, 2009, by Kasma, opens in new window.

Advanced Class H-2

  • Northeastern-Style Hot-and-Sour Mixed Seafood Salad (Lahb Talay)
  • Spicy Stir-Fried Beef with Chillies, Herbs and Roasted Spices (Pad Neua Pirohd)
  • Stir-Fried Pork Belly with Fermented Tofu Sauce and Thai Chillies (Moo Sahm Chan Pad Dtow Hoo Yee)
  • Curried Crab Cakes Cooked in Kanom Krok Pan (Haw Moek Kanom Krok Bpoo)
  • Stir-Fried Home-Made Pickled Mustard Greens with Ground Pork and Garlic (Pak Dong Pad Moo Sahp)
  • Sweet Green Mung Beans Soup (Tua Kiow Dtom)

Class H-2 Photos, 2009, by Kasma, opens in new window.

Advanced Class H-3

  • Pork Rice Soup with Fried Garlic and Ginger (Kao Dtom Moo)
  • Hot-and-Sour Bean Thread Salad with Ground Pork, Shrimp and Woodear Mushrooms (Yam Woon Sen)
  • Pan-Fried Steamed Daikon Cakes with Shrimp, Bean Sprouts and Garlic Chives (Pad Kanom Hua Packgahd)
  • Stir-Fried Fresh Rice Noodles with Black Soy Sauce and Asian Broccoli (Gkuay Dtiow Pad Si-ew)
  • Steamed Sticky Rice Pudding Steamed in a Dish, Topped with Coconut Cream and Black Beans (Kao Niow Dtahd)

Class H-3 Photos, 2009, by Kasma, opens in new window.

Advanced Class H-4

  • Northeastern-style Hot-and-Sour Pork Baby Backrib Soup (Dtom Saep Gkradoog Moo Awn)
  • Wilted Greens Salad with Coconut-Lime Chilli Sauce, Fried Chinese Sausage, Crisped Garlic and Crisped Shallots (Yam Dtam Leung)
  • Northern Spicy Chopped Beef with Roasted Spices and Aromatic Herbs (Lahb Meuang Neua)
  • Poached Basa Steaks Cooked Ruen Mai-Style in Choo Chee Curry Sauce (Choo Chee Bplah Sawai)
  • Steamed Pandan Leaf-Flavored Tapioca Layer Cake (Kanom Chan Bai Dteuy)

Red Curry Paste in Mortar & Pestle
Many Thai dishes (such as this
Red Curry) use a Mortar & Pestle.



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Beginning/Intermediate Series Menus  | Weeklong Class Menus

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