Please note: For lesson options 1 & 2, choose two dishes in total but only one dish from menu A. For lesson option 3, please choose one dish from menu B.
Dishes with Veggies and Tofu options are vegetarian and vegan friendly
Massaman Curry derived from Persian in King Naa-raay Ma-haa-raach era. It is popular among people who are fond of spices and aromatic fragrances. Massaman Curry is like meat stew and it is yummy with its creamy coconut milk texture, the tender meat, soft potatoes, onion and peanuts. It is most commonly made with beef, but can also be made with duck, chicken or tofu. The dish is served with rice and sometimes with pickled ginger or “Ajaad” sauce made with cucumber and peppers macerated in vinegar.
Can be made with veggies / chicken / pork / beef / prawns / fish balls
Recommended Dish
The name “green” curry derives from the color of the dish. Green Curry is one of the most popular dishes, not just in Thailand but around the world. Green Curry is slightly spicier than other Thai curries because its curry paste is made from fresh chillies but this doesn’t ruin the flavor. Green curries, regardless of heat, have a definite and desired sweetness that is not usually associated with red curries. The fragrance of the ingredients in Green Curry is dependent on when it is added to the dish. Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, chicken and fish balls. The green curry can be eaten with rice or with round rice noodles known as Kha-nom Jeen.
Can be made with veggies / chicken / pork / beef / prawns / fish balls
Red curry is another popular Thai dish consisting of curry paste to which coconut milk is added. Some sort of meat such as chicken, beef, pork, shrimp, or more often duck can be used in Red Curry. Tofu, Meat analogues or vegetables such as pumpkin can be substituted as a vegetarian option. This dish normally has a thick, soup-like consistency and is served in a bowl and eaten with steamed Jasmine rice.
Can be made with Tofu / chicken / pork / beef / prawns
Panang Curry is a dry curry which is fried in coconut cream, and not boiled. Panang uses the thicker part of the milk, or the cream only. It’s typically made with beef, although you can make it with pork or chicken as well. It is usually just meat, and is seasoned with sliced lime leaves and sometimes a few leaves of Thai basil, eaten with steamed Jasmine rice.
Can be made with Tofu / chicken / pork / beef / prawns
Yellow Curry is one of three major kinds of Thai curry, which are identified by color, commonly found in Thai restaurants in the West. There are many more types in Thailand, several of which are yellow. Yellow curry usually refers to Gang Ga-ree. Yellow curry is usually richer and creamier than other Thai curries, since coconut cream is used in addition to coconut milk. This is done to tone down the spiciness, and hence its popularity on menus outside of Thailand. Thai yellow curry can be made with duck, chicken, shrimp, fish or vegetables and is usually eaten as an accompaniment to rice or round rice noodles known as “Kha-nom Jeen”.
Can be made with veggies / chicken / pork / beef / prawns / fish balls
This dish is very popular among Thai people. It is on menus in most restaurants in Thailand. The Roasted Duck in Red Curry is simply like normal Red Curry but the ingredients that are cleverly added into this dish make the taste unique. Served with steamed Jasmine rice.
‘Pla Chu-Chee is one of my favorite dishes. Best with Tuna but other fish also an option. Using Red curry fried in coconut cream, and not boiled. Top with sliced kaffir lime leaves for an aromatic blend, eaten with steamed Jasmine rice. *Recommended! Fish lovers should try.
Sweet with the kick of chillies in the sauce make this dish irresistible. Serve with warm steamed Jasmine rice.
One of the popular dishes on the menu in restaurants in Thailand, especially, in the seaside towns. To perfect this dish, it is all about the fish you choose to make it with, cooking time, and the amount of ingredients. Eaten with steamed Jasmine rice.
Tom yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients. In Thailand, tom yum is usually made with prawns (tom yum goong), chicken (tom yum gai), fish (tom yum pla), or mixed seafood (tom yum talay or tom yum po taek) and mushrooms – usually straw or oyster mushrooms. The soup is often topped with generous sprinkling of fresh chopped coriander (cilantro) leaves. The less popular variety of tom yum is tom yum nam khon, where milk is added to the broth. Tom yum nam khon is almost always made with prawns, whereas chicken is often used in tom kha. Its other cousin is less well-known outside Thailand – tom klong. Sometimes Thai chili jam (Nam Prig Pao) is added: this gives the soup a bright orange colour and makes the chili flavor more pronounced.
Can be made with veggies / chicken / pork / beef / seafood
Tom Kha is a spicy hot soup in Lao and Thai cuisine. This soup is made with coconut milk, galangal, lemongrass and chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup. The key is to get a taste balance between the spices. Thai-style Tom Kha Gai does not use dill weed, whereas Lao-style Tom Kha Gai usually contains “phak si” (dill weed), which is a common herb used in Lao cuisine. There are other versions made with seafood (tom kha talay), mushroom (tom kha het), and tofu (tom kha tofu). All follow a similar recipe.
Can be made with veggies / chicken / pork / beef / seafood
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. Less well known, a form of fresh (typically home made) noodle is used in soups in certain parts of Europe, and in northern China; usually, it is served for breakfast or brunch. The type of noodles range from rice noodles to egg noodles. There are many different types of Thai noodle soup dishes. If you choose to learn this, I can explain more about the ingredients.
Can be made with veggies / chicken / pork / beef / seafood
This is a great dish that I recommend you to try. Using dried herbs in stewing make this dish mouth watering by its fragrance. Served with warm jasmine rice.
Pad Thai is a dish of stir-fried rice noodles, Two different styles of Pad Thai have evolved: the version most often found on the streets of Thailand, which is relatively dry and light, and the version that seems dominant in many restaurants in the west, which is heavier and may be covered in red oil. Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in the UK, USA and Australia and many other countries.
Can be made with veggies / chicken / pork / beef / prawns
Pad See-ew is a basic Thai lunch. It is a Chinese-influenced stir fried noodle dish which is commonly eaten as street food in Thailand and Laos. It is also quite popular in Thai and Laos restaurants around the world. The literal meaning is “fried (with) soy sauce” and it is very similar to the Char Kway Teow of Singapore and Malaysia.
Can be made with veggies / chicken / pork / beef
Raad Na is a Thai-Chinese noodle dish. It is made with stir-fried rice noodles a form of meat such as chicken, beef, pork, seafood or tofu and/or garlic, straw mushrooms and gailan. The dish is then covered in a gravy made of stock. It is seasoned with (sweet) soy sauce, sugar and black pepper. There are variants, including using rice vermicelli instead of the wide noodles, and using deep fried thin egg noodle, with the gravy poured on to soften it. Yum
Can be made with veggies / chicken / pork / beef / seafood
Chow mein is a generic Chinese term for a dish of stir-fried noodles of which there are many varieties. Chow mein is made with either one of two different kind of noodles. The two types are; soft noodles, or as with Hong Kong-style chow mein, thin crispy noodles
Can be made with veggies / chicken / pork / beef / seafood
Can be made with beef or pork. The meat can be well done, medium, or rare depending how you like it. Sirloin is best for this dish but for sure you still can choose whichever parts that you like. Mix with Thai herbs, mint, spring onion, and chillies make it very fresh taste.
Laab is similar to Nam Tok but using minced meat instead of steak and different preparation.
A very healthy dish, low in fat, no cholesterol, its introduced to individuals who wish to lost weight. You can choose any meat you like to put in your salad. However, it is best with seafood, minced pork, and minced chicken.
Can be made with veggies / chicken / pork / beef / seafood
Som Tam, one of the most popular Thai dishes, is a spicy Salad made from shredded un-ripened papaya. Som tam is derived from a traditional dish in Laos called Tam Mang Hung. The dish combines the four main tastes of Thai cuisine: sour lime, hot chillies, fish sauce and sweetness added by palm sugar. In Thailand, it is customary that a customer asks the preparer to make the dish suited to his or her tastes. Som tam is often served with sticky rice and grilled chicken. It is also sometimes served over rice noodles and raw vegetables to mitigate the spiciness of the dish, or simply as a snack by itself with crispy pork rinds.
I bet that every Thai person loves this dish with their own slightly different version. Pad Gra-prao is easy to make and very tasty. You can make the taste how you like it to be. Pad Ga-prao is one of the most common dishes in Thailand. It’s usually served as a one-dish meal, a quick meal eaten over rice, and is usually topped with a fried egg. Pad Ga-prao can be made with ground or sliced chicken, beef or pork using this same recipe. You can even use pre-fried tofu. Serve with a sliced chili in a bowl with a teaspoon of fish sauce.
Can be made with veggies / chicken / pork / beef / seafood
Garlic and Pepper is a very common dish. You can use any meat — pork, beef, shrimp, squid, etc. You can even make a vegetarian option with tofu. It’s very easy and quick to make. It’s commonly eaten as a one-dish meal over rice, but it can be added to a family-style meal. If sharing – serve it on a regular plate – not over rice. There are two types of this dish, saucy or dry fried.
Can be made with chicken / pork / beef / seafood
This dish has derived from Chinese immigrants to Thailand. It is a common dish on the menu of Thai restaurants in Western countries. You can use other meats instead of chicken but it is best with chicken. It is easy and quick to make, and like others stir fried dishes, eaten with rice.
Another dish that easy and quick to make, it is good for new learners. Very delicious.
Fried rice is a popular component of chinese food and other forms of Asian cuisine. It is made from rice fried in a wok, typically with additional ingredients left over from other dishes. There are dozens of varieties of fried rice, each with its own specific list of ingredients.
Can be made with veggies / chicken / pork / beef / seafood
Thai Fish Cakes are great as a starter, snack or a hot nibble to have with drinks. Fish cakes can be made up to eight hours ahead of cooking.
This is a dish consisting of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay may have originated in Java, Indonesia, but it is also popular in many other Southeast asian countries, such as: Malaysia, Singapore, Thailand and Vietnam as well as in The Netherlands which was influenced through its former colonies. It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers and ketupat (rice cakes). Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.
There are many recipes for Grilled Thai chicken. You can find them easily on the street food stalls. My recipe has been taught to me by my mum. Aromatic with a little spice in it. *Recommended, yum
Grilled Pork, the street food that you can eat any time of the day, as a snack, starter, or supper. There are many versions of this dish.