10 Day Course

A serious, intense study of Thai cooking and preparation

Course description and schedule

Introduction

An overview of the course

An intensive ten day study of Thai vegetarian cooking beginning with the same program as our 5 day course. Additionally students learn advanced Thai cooking, sauces, desserts and fruit carving.

Course may be taken with a break between the entire 10 days. Requests for custom schedules should be made in the comments box on the registration form.

* Vegan friendly – no animal products used in the recipes by default.

Taught in Bangkok and Chiang Mai

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Green bean stir fry.

Day 1

9:00 AM - 9:30 AM
Introduction to Thai Ingredients

Discussion and review of primary Thai cooking ingredients including Galangal, Thai Basil, Sweet Basil, Lemongrass, Kaffir Lime and Kaffir Lime Leaves.

Chili Paste Introductory Demonstration

Students learn how to make Tom Yam chili paste from raw ingredients.

Students with May Kaidee founder giving class introduction
9:30 AM - 11:00 AM
Soups

  • Tom Yam soup
  • Tom Kha soup

Cold Recipes

  • Papaya Salad
  • Pumpkin Hummus
  • Fresh Spring Rolls

Break

Students are given a 15- to 30-minute break to review notes while resting their stomachs before beginning the next set of recipes.

Students cooking in kitchen.
11:00 AM - 1:00 PM
Noodles

  • Peanut Sauce
  • Pad Thai

Stir Fry

  • Stir Fried Eggplant and Tofu
  • Stir Fried Vegetables with Ginger and Cashew Nuts
  • Fried Vegetables with Spicy Basil (Pat Grapow)
  • Fried Tofu and Ginger (Pad King)

Closing Discussion

At this time students are able to ask any final questions they might have about the recipe instruction.

Group of students cooking with woks.

Day 2

9:00 AM - 10:00 AM
Advanced Chili Paste Recipes

  • Red chili paste
  • Green chili paste

Bowl of raw chilis for making chili paste.
10:00 AM - 11:30 AM
Curries

  • Red Curry
  • Green Curry
  • Massaman Curry

Penang curry with main ingredients.
11:30 AM - 1:00 PM
Salads

  • Banana Flower Salad

One of May's signature recipes. Students learn the intricate steps in creating one of the most popular dishes served at our restaurants.

Soups

  • Pah Loh (Cinnamon Noodle Soup)

Student with mortar and pestle.

Day 3

9:00 AM - 1:00 PM
Introduction to Thai Raw Food Preparation

  • Cream Sauce
  • Pomelo Salad
  • Thai Coconut Pasta
  • Spicy Thai Pizza

Stir Fry

  • Fried Rice (Khow Oop Tan Ya Peud)

Thai Dessert

  • Black Sticky Rice and Mango

Raw food rolls.

Day 4

9:00 AM - 1:00 PM
Isaan Style Cooking

  • Laab (Popular spicy salad)
  • Haw Mokk (Thick red curry)
  • Nam Prik Pla Je (a vegan version of spicy fish spread)
  • Nam Prik Hed (spicy mushroom spread)
  • Mixed Vegetables and Soy Protein
  • Spicy Soup
  • Dill Curry
  • Dill Soup
  • Som Tam (Isaan style)
  • White Sticky Rice

Hamok Isaan curry in a banana leaf bowl with lotus flowers placed around it.

Day 5

9:00 AM - 1:00 PM
Making Soy Milk and Tofu

Students begin by learning the first steps of the process for making soy milk and tofu. Soy milk is completed first, then additional steps are required to complete the tofu. Once finished, students move on to preparing recipes with the freshly made tofu.

Recipes Using Tofu

  • Fritters (chopped tofu, corn and spices)
  • Tofu tempura
  • Tofu salad

Soy beans soaking in glass pitcher as first step to making soy milk and tofu.

Day 6

9:00 AM - 1:00 PM
How to Make Sauces

Most of our popular sauces are taught during this lesson.

Sauce Recipes

  • Mushroom Sauce
  • Tofu Cream Sauce
  • Peanut Sauce
  • Sweet and Spicy Tamarind Sauce
  • Carrot Sauce

Tofu cream sauce in a bowl.

Day 7

9:00 AM - 1:00 PM
Thai Desserts

Many of our popular dessert recipes are taught during this lesson.

Dessert Recipes

  • Black Sticky Rice and Mango
  • Steamed Pumpkin with Coconut Milk
  • Sticky Rice in Banana Leaf

Fruit salad with mango sauce and chopped pistachios.

Day 8

9:00 AM - 1:00 PM
Thai Raw food preparation - Level 2

Students return to a day of Raw food preparation building on lessons learned on day 3, in addition to some of the techniques learned on days 4 to 7 that are applicable to Raw food preparation.

Recipe Set

  • Coconut Pasta with Spicy Thai Tomato Sauce
  • Spicy Carrot Salad Dressing
  • Dragonfruit ice cream cake
  • Kebabs with Sliced Vegetables

Raw food salad with okra.

Day 9

9:00 AM - 1:00 PM
Advanced Recipes 1

Recipe Set

  • Green Mango Salad
  • Pat Grapow
  • Cow Tom Soup
  • Crispy Seaweed Salad
  • Spicy Glass Noodle Salad
  • Pad Pak Bung
  • Noodle Coconut Milk Soup

Spicy glass noodle salad.

Day 10

10:00 AM - 4:00 PM
Introduction to fruit carving

Students begin with simple carving techniques and continue until taking on the challenge of a complex design by the end of the class.

Carving Designs

  • Basic Leaf Design
  • Basic Flower Design
  • Complex Floral Designs

Finished fruit carving design consisting of watermelon and pumpkin flowers, and carrot leaves.

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