Thai Cooking Class on Koh Samui

Rather than just eating freshly made Padthai, green curry and Tom yam soup during your stay in Koh Samui, learn to make them yourself at this hands-on workshop. Shop for fresh ingredients at a local market, then prepare traditional Thai dishes during this half-day cooking experience in the home of a local chef. Chef Thittipong loves sharing his knowledge about one of the most loved and most tasty cuisines on the planet. Turn your holiday into an authentic learning experience at The Spicey House. Don’t be a lemon on the beach all day! Cook with them too with Chef Thitipong!

You will be picked up at your hotel at the designated time on your booking confirmation and escorted to the Spicey Thai House in Chaweng. Once at the Spicey thai house you will meet and get to know your English-speaking chef, the very likeable and charming Chef Thitipong. A great benefit of this short course is that Chef Thitipong can give a great deal of individual attention to the limited group sizes of 6. Six is just enough to make it great fun but not too crowded.

Each day Chef Thittipong will be showing how to make curry paste, Thai dessert and 4 different items. Curry paste is an essential intricate part of Thai cuisine, so Chef Thitipong will teach how to make it the traditional way. For Thai cooking enthusiasts you’ll be pleased to know that each day has a different menu set so if you are hear for a few weeks then more can be learnt on following visits.

A highlight of your trip will be to first go to the market with the Chef. The colors, smells and chitter chatter of a Thai grocery market will certainly awaken the senses and give you a great introduction to what’s in store for the morning.

The different menu sets for each day are as follows:

Monday Menu

• Tom Yum Gung, spicey prawn soup with mushroom, lemon grass, galangal and lime
• Green curry chicken with coconut milk, Thai eggplant, kaffir lime and mint leafs
• Minced chicken salad with roasted rice and chili powder, garlic, shallot, spring onion
• Fried mixed vegetables with oyster sauce

Tuesday Menu

• Green papaya salad with Peanut, dried shrimp, string bean and palm sugar
• Coconut chicken soup, with mushroom, galangal root, kaffir lime leaves, lemon grass and shallot
• Fried snapper with lemon grass, bell pepper shallot
• Panang curry, sliced pork in Panang curry

Wednesday Menu

• Deep-fried shrimp spring rolls with plum sauce
• Glass noodles salad with minced chicken
• Red curry duck in coconut milk, with pineapple, cheerry tomato, crispy and small eggplant
• Pad thai – fried noodle with flat spring onion, bean sprout, tofu, ground peanut and tamarind sauce

Thursday Menu

• Poached seafood with spring onion, onion, celery, chili and garlic
• Fried Chicken with hot basil leaves, garlic, chili and string beans
• Snapper in thick curry sauce and kaffir lime leaves
• Mixed vegetables in sweet and sour sauce

Friday Menu

• Poached seafood with spring onion, onion, celery, chili and garlic
• Fried Chicken with hot basil leaves, garlic, chili and string beans
• Snapper in thick curry sauce and kaffir lime leaves
• Mixed vegetables in sweet and sour sauce

Saturday Menu

• Chicken noodle soup with chicken and chicken balls
• Fried morning glory with oyster sauce
• Tofu salad with spring onion, celery, bean sprout, peanuts and sweet chili sauce
• Beef in massaman curry with potato, onion, peanut and spring onion

Once the meals are made you can take some final photos of them before you take off the funny hats and tuck into your well-prepared meals. Finally, eat some snacks and seasonal fresh fruit, before parting ways with chef Thitipong and then enjoy once again driving back to the hotel with your new found knowledge to help you impress your dinner guests back home