Learning Northern Thai Cuisine

Once back in Chiang Mai, Bec and I booked into a Thai cooking school called Asia Scenic. It provided us the opportunity to each learn how to cook an appetizer, a noodle dish, a stir-fry, a soup, a curry paste, a curry, and a dessert. I chose spring rolls, pad se-uw (one of my favourite thai noodle dishes, with the fat noodles), chicken with cashewnuts, Tom Yung Koong (a hot and sour prawn soup), green curry paste and green curry, and sticky rice with mango for dessert.

After being starved of being able to cook for months, I absolutely loved the cooking course, and would recommend it to anyone - it's 900baht for the course, which is around 30 Australian Dollars, and while giving you the opportunity to cook and eat the dishes you select, also shows you the basics of how all the other options are made (for example, red curry paste), and furthermore provides a cookbook which tells you how to make all the other dishes on the options list, including paneang and massaman curry and curry pastes.

I can't wait to get somewhere with a kitchen so I can try my newfound Thai cooking skills out!!