During this intensive three day study of Thai vegetarian cooking, students begin by learning how to create base ingredients, later completing their studies with an understanding of how to cook complete Thai meals.
Day 1 includes popular Thai recipes, day 2 advanced chili paste and curries, and day 3 an introduction to Thai raw food preparation.
Note: Vegan friendly – no animal products used in the recipes.
Taught in Bangkok and Chiang Mai
Discussion and review of primary Thai cooking ingredients including Galangal, Thai Basil, Sweet Basil, Lemongrass, Kaffir Lime and Kaffir Lime Leaves.
Students learn how to make Tom Yam chili paste from raw ingredients.
Students are given a 15- to 30-minute break to review notes while resting their stomachs before beginning the next set of recipes.
At this time students are able to ask any final questions they might have about the recipe instruction.
