Thai Cooking Class @ ChiangMai 招牌传统泰国菜肴 (Pt 2)

The cooking course should teach you how to make the paste from scratch, because that is where the secrets to flavouring and spice lie.

Ingredients for Green Curry Paste

Put all Green Curry Paste ingredients in a mortar and grind well

Left: other ingredients for Green Curry
Right: other ingredients for Tom Yum Soup

You can add in Chicken / Beef, if you like (Green Curry)

Add all vegetables, palm sugar (or gula melaka) and fish sauce

Let it boil for a while

Green Curry with Chicken & EggPlant

Chili Paste for Tom Yum Koong

If you would like to cook Tom Yum Koong (Hot and Sour Prawn/Seafood Soup) at your home, look out for this brand, you may find this at the Thai fair market or supermarket. This Tom Yum chili paste can be added to the steamboat or other soup as well.

Add lemongrass, galangal, lime leave & chilies, cook for 2-3 minutes

Add tomato, onion & mushroom. Cook for 30 seconds.

Add sugar, fish sauce, tom yum chili paste & lime juice.
Add in prawns or seafoods until cooked.

Tom Yum Koong 冬荫汤
Add coriander & spring onion before serving

And, another 3 dishes cooked by my friends:

Tom Kha Kai
(Chicken in Coconut Milk)

Tom Sab
(Hot & Sour Soup in Local Style)

Tom Sab is a local clear soup, it is less spicy compare to Tom Yum Koong, and you can add chili powder as an option.

Gang Massaman
(Massaman Curry)

Massaman curry taste is quite close to our Malaysia-Indian curry.

Spices for Massaman Curry

Next time, when you visit Chiangmai, you may put this short cooking class in your itinerary, it is really fun and unique experience. At the end of the course, they will provide you with a cookbook, which include all the dishes available at the cooking class. This will help you to recap what you have learnt there.


Lastly, I would like to apologize for the incomplete step-by-step photos, as I have to follow the cooking instructions, cooking and taking photos at the same time.