It’s not great secret that I love spicy food ! Thai food hits the spot perfectly, spicy, fragrant and packed full of flavour. Packed full of fresh ingredients it’s a popular treat here in Dubai and when I’m travelling in Thailand I try and sample lots of different dishes to get a better understanding of the dishes.
Thai cooking is not as difficult as it might first seem, and once you know about ingredients and how to prepare them the actual cooking part is quite quick giving tasty food in a short period of time which can often wow friends. Once you’ve tried home made dishes it’s unlikely you will go back to buying packet or jarred sauces (though of course they are there if you really must ..) In my mind, if you can master some of the tricks I’ve learnt at Thai cooking classes I do believe you can become a Thai Cooking Goddess, or at least pretend you are 🙂
As my Thailand adventure drew to a close and we headed back to Bangkok we stopped off at Silom Thai Cooking School for a cooking class. The last Thai cooking class I did was on my trip to Krabi when we persuaded the restaurant owner and Chef at at floating river house restaurant to teach us how to cook a few dishes. Cooking was done in the restaurant kitchen just before service and Ishita of Ishita Unblogged and I had a fantastic time mastering three fabulous dishes frantically writing down the recipes, clicking photos and watching the Chef at work.
Silom Thai Cooking School is a more formal affair set in a fully fledge cooking school hidden within the dark alleys just of Silom Road in the heart of Cookery School Land. The class is extremely hands on, sitting on the floor Thai style, we gathered around our Chef and teacher for the evening and learnt about Thai ingredients as well as preparing each dish before cooking it outside over hot woks. All of the cooking is homestyle cooking, once you have the ingredients it’s fairly quick to prepare and extremely fragrant to eat, my kind of cooking for sure.
This was the last dinner of our trip and the most unusual since we cooked it all ourselves and had a really fun time doing so, if you get a chance I highly recommend doing a cooking class on your next visit then bringing those skills home with you and experimenting in the kitchen.
The classes are and informative and fun, there’s plenty of interaction and the Chef is able to tweak dishes to suit the palate of those involved, he was even able to give suggestions on how to cook Pad Thai without noodles for me (though he was a little shocked at my request LOL)
Here’s a dish you can cook at home packed full of flavour, clean, fresh, fragrant and tasty it’s a dish that can often disappoint me in restaurants but this dish was a big wow particularly as we made the coconut cream and milk ourselves prior to using in the soup.
After tasting fresh red curry paste and seeing how quick and easy it is to make (from my earlier Thai cooking class), I always make my own curry paste and store it in the fridge for later use, it stores well for at least a month or so and tastes oh so good
Tom Yum Goong, Creamy Style
1/2 cup medium size prawns, peeled and deveined
1 straw mushroom (or any type of mushroom) quartered
1 lemongrass, cut into pieces
1 kaffir lime leaf torn in half
10 slices of galangal ginger
1/2 tablespoon fish sauce – you can replace with soy sauce if you prefer
1/4 tablespoon lime juice (or lemon)
1 cup water or chicken stock
1/2 tomato cut into quarters
1 tablespoon corriander leaves and fresh chillies
1 tablespoon green onions chopped (we used spring onions)
1/2 tablespoon red Thai Chilli paste (make your own or use a shop bought paste)
2 tablespoons coconut milk
3 birds eye chillies – more if you like it really spicy
Put the lemongrass, galangal ginger, kaffir lime leaves, mushrooms, chillies and tomato into the water and bring the the boil, cook until tender
Add the prawns and cook until tender
Add coconut milk, lime juice, fish sauce and Thai chilli paste
Serve hot and garnish with fresh corriander and fresh chillies
Note : Creamy Style refers to the small amount of coconut milk added, it’s possible to make without in which case it would be Tom Yum Goong.
Silom Thai Cooking School
The cost of the course is 1,000 Thai Baht (100/AED) or roughly £20.
Included in our class :
Lessons about traditional Thai ingredients followed by a fully interactive, participative, informative and fun cooking class where we made (and ate) :
Coconut Cream and Coconut milk
Tom Yum Goong
Thai Fish Cakes
Sweet Chilli Sauce
Thai Red Curry Paste
Thai Red Curry
Mango Sticky Rice
Meanwhile back in Dubai ..
The great thing about living in Dubai is that we have such a multinational population, I’ve been able to find all of the ingredients we used with ease in our supermarkets, I even found a pre packaged Thai Red Curry pack in Union Co-op with all of the main ingredients packaged together which is convenient and saves having a ton of left over ingredients.
Want to buy Thai products in a more authentic setting in Dubai (and usually save some cash, unless you wander around and buy more things like I do) then checkout :
Thailand Food Stuff | Karama – just around the corner from the Bus Station
1004 Mart | Coral Al Khoory Hotel Apartments, Shop 2 – Al Barsha 1
The Royal Thai Consulate (Umm Sequim close to Raffles School) holds a Flea Market – think Thai food/produce market on Saturdays from 10:00 to 2pm (check if it’s open as it closes during the hot summer).
Sunflower (aka “Queen Saba Grocery”) inside the Karama Fish Market.