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). 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).
For those on a tighter schedule, the preparation of 4 dishes will be taught during the morning class and the course ends after lunch with a transfer back to the hotel at around 14:30hrs.
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
Dates for course 1 (Nov 2010 - Oct 2011):
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 22 27 / September 1 6 11 16 21 26 / October 1 6 11 16 21 26 31
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
Dates for course 2 (Nov 2010 - Oct 2011):
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 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
Dates for course 3 (Nov 2010 - Oct 2011):
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 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 NOODLES WITH SWEET SOY SAUCE: phad seiiw
LUNCH
Dates for course 4 (Nov 2010 - Oct 2011):
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. Learn to create flowers and leaves from different vegetables.
Morning dishes:
CLEAR SOUP WITH MINCED PORK: tom jued
SPRING ROLLS: paw pia tord
ROAST DUCK CURRY: geang phed ped yang
CHICKEN WITH GINGER: gai phad king
LUNCH
Dates for course 5 (Nov 2010 - Oct 2011):
Nov 4 9 14 19 24 29 / Dec 4 9 14 19 24 29 / Jan 3 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
For those on a tighter schedule, the preparation of 4 dishes will be taught during the morning class and the course ends after lunch with a transfer back to the hotel at around 14:30hrs.
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
Dates for course 1 (Nov 2010 - Oct 2011):
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 22 27 / September 1 6 11 16 21 26 / October 1 6 11 16 21 26 31
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
Dates for course 2 (Nov 2010 - Oct 2011):
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 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
Dates for course 3 (Nov 2010 - Oct 2011):
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 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 NOODLES WITH SWEET SOY SAUCE: phad seiiw
LUNCH
Dates for course 4 (Nov 2010 - Oct 2011):
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. Learn to create flowers and leaves from different vegetables.
Morning dishes:
CLEAR SOUP WITH MINCED PORK: tom jued
SPRING ROLLS: paw pia tord
ROAST DUCK CURRY: geang phed ped yang
CHICKEN WITH GINGER: gai phad king
LUNCH
Dates for course 5 (Nov 2010 - Oct 2011):
Nov 4 9 14 19 24 29 / Dec 4 9 14 19 24 29 / Jan 3 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
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