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Offered Mar. – June, Sept. & Oct. 2010.
A former student's blog on classes 1 & 2 new window).
- Massaman Chicken Curry with Potatoes and Baby Onions (Gkaeng Massaman Gkai)
- Green Curry with Fish, Shrimp and Eggplant (Gkaeng Kiow Wahn)
- Hot and Sour Vegetables (Pad Priow Wahn)
- Bananas Simmered in Jasmine-Scented Coconut Milk (Gkluey Buad Chi)
A former student's blog on classes 1 & 2 new window).
- Hot and Sour Prawn Soup (Dtom Yam Gkoong)
- Curried Mousse of Red Snapper in Banana Leaf Cups (Haw Moek Bplah)
- Spicy Basil Chicken (Gkai Pad Gkaprow)
- Stir-fried Broccoli with Thai Oyster Sauce (Broccoli Pad Nahm Man Hoi)
A former student's blog on classes 3 new window).
- Hot and Sour Calamari Salad (Yam Bplah Meuk)
- Garlic-Peppered Shrimp (Gkoong Tawd Gkratiem Priktai)
- Stir-Fried Long Beans with Roasted Chilli Sauce and Thai Basil (Tua Yao Pad Prik Pow)
- Coconut-Flavored White Sticky Rice with Mangoes (Kao Niow Mamuang)
- Black Sweet Rice Pudding (Kao Niow Dtam)
A former student's blog on class 4 new window).
- Pad Thai Noodles (Thai-style Stir-fried Noodles)
- Cucumber Salad (Yam Dtaeng Gkua)
- Garlic Noodles (Asian-Style Pasta Salad) (Bamee Haeng)
- Pan-Fried Fresh Rice Noodles Topped with Chicken and Asian Broccoli Sauce (Gkuay Dtiow Rad Nah Gkai)
Stir frying red curry paste.
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Offered Apr., May, June & Oct. 2010.
Intermediate 1
 Chicken Coconut Soup with Galanga (Dtom Kah Gkai)- Mee Krob (Glazed Crispy Noodles) (photo =>)
- Crispy Fried Whole Fish Topped with Chilli-Tamarind Sauce (Bplah Rad Prik)
- Spicy Mussel Salad with Aromatic Herbs and Crisped Shallots and Garlic (Yum Hoi Malaeng Poo)
Intermediate Photos, Class 1, June, 2009, by Kasma, opens in new window.
- Northeastern-Style Spicy Minced Chicken Salad with Mint and Toasted Rice (Lahb Gkai)
- Fried Shrimp Served with Sweet-and-Sour Cucumber Relish (Tawd Man Gkoong)
- Spicy Thai-Style Fish Cakes with Kaffir Lime Leaves and Green Beans (Tawd Man Bplah)
- Sour Tamarind Curry with Fish and Vegetable (Gkaeng Som Bplah)
- Stir-fried Eggplant with Chillies and Thai Basil (Makeua Yao Pad Prik Horapa)
- Miang Kam (Tasty Leaf-wrapped Tidbits)
- Panaeng Beef Curry (Gkaeng Panaeng Neua)
- Spicy Southern-style Stir-fried Shrimp and Squid (Pad Ped Gkoong/Bplah Meuk)
- Tapioca Pudding with Water Chestnuts and Coconut Cream (Dta-gkoh Sakoo)
Intermediate Photos, Class 3, June, 2009, by Kasma, opens in new window.
- Thai-Style Marinated Grilled Chicken Served with Sweet and Tangy Dipping Sauce (Gkai Yahng Sohng Kreuang)
- Hot-and Sour Thai-Style Green Papaya Salad (Som Dtam Thai)
- Chicken Satay (Sateh Gkai)
- Spicy Satay Peanut Sauce (Nam Jim Tua)
- Fried Bananas (Gkluey Tawd)
Intermediate Photos, Class 4, June, 2009, by Kasma, opens in new window.
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