Thailand

Taste of Thailand: Cooking Class at Chiang Mai Thai Cookery School: Group Experience

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day tour

Tour Level: Relaxed / Easy

Tour Comfort: Standard

Tour Period: All day

tour highlights

  • Learn the main techniques of Thai cooking
  • Visit a local market to source your ingredients
  • Prepare and cook meals all by yourself
  • Taste the fruits of your labour with your own self-prepared meals
  • a full colour Thai cookbook is yours to keep

tour details

Learn to cook authentic Thai cuisine with one of the Chiang Mai Thai Cookery School’s one-day courses. The courses are completely hands on which means that you will prepare and cook all the dishes by yourself! You can choose from:
Introduction to Thai Ingredients: learn to prepare and use traditional ingredients. Example meals: Phad Thai and Green Curry.
Making Curry Paste: learn to make traditional curry paste. Example meals: Chiang Mai Curry and Black Sticky Rice Pudding.
Tour of Local Markets: Visit the market to learn about vegetables and spices. Example meals: Red Curry and Papaya Salad.
Shopping at the Market: learn to select fresh ingredients for your cooking. Example meal: Yellow Curry.
Vegetable Carving: learn the art of vegetable carving to impress at your next social gathering.

Pick up & Drop off at Chiang Mai city

tour description

The Chiang Mai Thai cookery school offers a choice of 5 different one-day courses, which run in circle day in any day out (7 days a week) from 10am to 4pm. Each course has been designed as a one-day course so that students will learn all the main techniques for cooking Thai food whichever course they will attend. If the students are taking more than one-day course then they will get more hand on practices and learn all the principal necessities for cooking Thai food. The courses are completely hands on which means that you will prepare and cook all the dishes by yourself. Teachers have an extensive knowledge of Thai ingredients and cooking methods which they take pleasure in sharing with their students every day. They all speak excellent English. The main emphasis of the courses is on quality. A recipe book in full color contains all the recipes from the 5 courses along with a photograph of each dish (each participant receives a free copy of the cook book).

COURSE 1 - INTRODUCTION TO THAI INGREDIENTS
Morning activity: The teacher will display a tray of ingredients and will go through each one and explain how to prepare, storing techniques as well as altenatives that can be used. Morning dishes: THAI HOT AND SOUR PRAWN SOUP: tom yam goong GREEN CURRY WITH CHICKEN: geang keaiw waan gai THAI FRIED NOODLES: phad thai THAI STYLE FISH CAKES: tord man plaa LUNCH
Afternoon dishes: MINCED CHICKEN SALAD: laab gai WATER CHESNUT WITH SUGAR SYRUP: tab tim grob - dessert
Dates for course 1 (Nov 2014 - Oct 2015): Nov 4, 9, 14, 19, 24, 29 / Dec 4, 9, 14, 19, 24, 29 / Jan 1, 8, 13, 18, 23, 28 / Feb 2, 7, 12, 17, 22, 27 / March 4, 9, 14, 19, 24, 29 / April 3, 8, 13, 18, 23, 28/ May 3, 8, 13, 18, 23, 28 / June 2, 7, 12, 17, 22, 27 / July 2, 7, 12,17, 22, 27 / August 1, 6, 11, 16, 21, 26, 31 / September 5, 10, 15, 20, 25, 30 / October 5, 10, 15, 20, 25, 30

COURSE 2 - MAKING CURRY PASTE
Morning activity: Learn to make "Panaeng curry paste" by using a pestle and mortar. The ingredients need to be prepared first and then ground to a paste. The instructor will be on hand to help.
Morning dishes: PANAENG CURRY WITH PORK: geang panaeng moo CHIANG MAI CURRY WITH CHICKEN: geang hunglay gai FRIED FISH WITH CHILLI AND BASIL: plaa laad prick SWEET AND SOUR VEGETABLES: phad preiw waan pak LUNCH Afternoon dishes: SPICY GLASS NOODLE SALAD: yam woon sen BLACK STICKY RICE PUDDING: khao neaw dum piek -dessert
Dates for course 2 (Nov 2014 - Oct 2015): Nov 5, 10, 15, 20, 25, 30 / Dec 5, 10, 15, 20, 25, 30 / Jan 4, 9, 14, 19, 24, 29 / Feb 3, 8, 13, 18, 23, 28 / March 5, 10, 15, 20, 25, 30 / April 4, 9, 14, 19, 24, 29 / May 4, 9, 14, 19, 24, 29 / June 3, 8, 13, 18, 23, 28 / July 3, 8, 13, 18, 23, 28 / August 2, 7, 12, 17, 27 / September 1, 6, 11, 16, 21, 26 / October 1, 6, 11, 16, 21, 26, 31

COURSE 3 -TOUR OF THE LOCAL MARKET
Morning activity: Visit the local market and learn about the different vegetables, herbs, roots and spices being sold.
Morning dishes: CHICKEN IN COCONUT MIILK SOUP: tom kha gai RED CURRY WITH FISH: geang ped plaa FRIED MIXED MUSHROOM WITH BABY CORNS: phad hed horm FRIED BIG NOODLES WITH THICK SAUCE: laad nah LUNCH
Afternoon dishes: PAPAYA SALAD & STICKY RICE: som tam & khao neaw STEAMED BANABA CAKE: kha nom glauy - dessert
Dates for course 3 (Nov 2014 - Oct 2015): Nov 1, 6, 11, 16, 21, 26 / Dec 1, 6, 11, 16, 21, 26, 31 / Jan 5, 10, 15, 20, 25, 30 / Feb 4, 9, 14, 19, 24 / March 1, 6, 11, 16, 21, 26, 31 / April 5, 10, 15, 20, 25, 30 / May 5, 10, 15, 20, 25, 30 / June 4, 9, 14, 19, 24, 29 / July 4, 9, 14, 19, 24, 29 / August 3, 8, 13, 18, 23, 28, / September 2, 7, 12, 17, 22, 27 / October 2, 7, 12, 17, 22, 27

COURSE 4 - SHOPPING AT THE MARKET
Morning activity: Learn how to select ingredients that are fresh for their cooking. Each student will have their own shopping list and pick up the ingredients written on their list. The payment will be taken care of by the instructor.
Morning dishes: YELLOW CURRY WITH CHICKEN: geang garee gai STEAMED FISH IN BANANA LEAVES: hor neung plaa CHICKEN WITH CASHEW NUTS: gai phad med mamuang FRIED BIG
Dates for course 4 (Nov 2014 - Oct 2015): Nov 2, 7, 12, 17, 22, 27 / Dec 2, 7, 12, 17, 22, 27 / Jan 1, 6, 11, 16, 21, 26, 31 / Feb 5, 10, 15, 20, 25 / March 2, 7, 12, 17, 22, 27 / April 1, 6, 11, 16, 21, 26 / May 1, 6, 11, 16, 21, 26, 31 / June 5, 10, 15, 20, 25, 30 / July 5, 10, 15, 20, 25, 30 / August 4, 9, 14, 19, 24, 29 / September 3, 8, 13, 18,23, 28 / October 3, 8, 13, 18, 23, 28

COURSE 5 -VEGETABLE CARVING
Morning activity: Learn the basics techniques of carving including how to use the carving knives. Also hand on to make flowers and leaves from difference vegetables.
Morning dishes: CLEAR SOUP WITH MINCED PORK: tom jued, SPRING ROLLS: paw pia tord, ROASTED DUCK CURRY: geang phed ped yang, CHICKEN WITH GINGER: gai phad king.
LUNCH
Afternoon dishes: CHICKEN IN PANDANUS LEAVE: gai hor bai toey, MANGO WITH STICKY RICE: khao neow ma muang - dessert
Dates for course 5 (Nov 2014 - Oct 2015): Nov 3, 8, 13, 18, 23, 28 / Dec 3, 8, 13, 18, 23, 28 / Jan 2, 7, 12, 17, 22, 27 / Feb 1, 6, 11, 16, 21, 26 / March 3, 8, 13, 18, 23, 28 / April 2, 7, 12, 17, 22, 27 / May 2, 7, 12, 17, 22, 27 / June 1, 6, 11, 16, 21, 26 / July 1, 6, 11, 16, 21, 26, 31 / August 5, 10, 15, 20, 25, 30 / September 4, 9, 14, 19, 24, 29 / October 4, 9, 14, 19, 24, 29

includes

Transfer included: Yes, Daily from Chiang Mai City Hotels
Meals included: Meals prepared during the cooking course
    Tour code: CNXCSCOF

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