During this intensive five 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.
* Vegan friendly – no animal products used in the recipes by default.Taught in Bangkok
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.
One of May's signature recipes. Students learn the intricate steps in creating one of the most popular dishes served at our restaurants.
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.
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