This was a cooking class to remember. We had planned to do a cooking class as a priority while in Thailand, and a wonderful opportunity came up at the Bamboo Guest House we were staying at. One of the women who manages the guest house has also been attending cooking school to learn traditional Thai cooking and develop her own recipes. Guy offered to purchase a class for both of us for my birthday present and I gladly accepted the offer!! We each chose a recipe to learn, Guy chose Phanang curry with pork (I had a side of tofu to try the curry) and I chose to make fish cakes. We had one on one instruction, and completely dove into learning how to make chili paste from scratch (with pestle and mortar), how to make coconut cream and milk (also from scratch with shredded coconut), and how to chop, mix, and fry the food properly. We both agreed, this was definitely the hardest either of us had worked to create a meal and by far the best meal we'd had in Thailand!
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| Learning from our instructor, Toe, she was so enthusiastic, eager to teach us everything, and also quite patient. |
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| Chopping a Thai green bean for the fish cakes |
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| After prepping, these are all of the ingredients for Guy's Phanang dish. All of the bowls on the large, circular platter were pounded in mortar and pestle, beginning with tough ingredients like dried pepper and ending with the softer ingredients. |
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| Pounding those herbs and veggies |
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| Complete red curry paste! |
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| Adding the pork to the simmering phanang curry paste with coconut milk. |
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| After three hours of work, the completed, beautiful meal! |
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| Fish cakes |
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| Cucumber sauce for the fish cakes |
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| So so so delicious. |
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