COOKING SCHOOL – WEEKLY MENU
Monday
- Theory & tasting introduction
- Making Masaman Curry Paste
- Crispy Spring Rolls
- Spicy Prawn Soup
- Masaman Curry
- Seafood salad from Heaven
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Tuesday
- Theory & tasting introduction
- Making Penang Curry Paste
- Deep-fried Papaya Salad
- Famous Time for Lime Soup
- Penang Curry
- Caramelised Fish/Sweet Potato w/fresh herb salad & cashew nuts
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Wednesday
- Theory & tasting introduction
- Making Red Curry Paste
- Limey Coconut Soup
- Stir-fried Holy Basil w/chili & seafood
- Thai style Fish Cakes w/dip & salad
- Tofu Chili & Cashew Nuts
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Thursday
- Theory & tasting introduction
- Making Red Curry Paste
- Fresh Papaya Salad
- Fried noodles Thai style “Padt Thai”
- Fish/Sweet Potato filet w/3 Flavor Sauce & Deep-fried Thai basil
- Stir-fried Morning Glory
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Friday
- Theory & tasting introduction
- Making Green Curry Paste
- Fresh Herb Salad (“Laab”)
- Stir-fried Red Curry Paste w/shrimp
- Fried Rice w/vegetables
- Green Curry
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Saturday
- Theory & tasting introduction
- Making Red Curry Paste
- Crispy Springrolls
- Stir-fried, Roasted Chili Paste w/seafood
- Stir-fried Mixed Vegetables w/oyster sauce
- Fish/Sweet Potato w/ Red Curry Sauce
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PRACTICAL INFORMATION
Main class: 16.00 – approx 21.00
CLOSED SUNDAYS
All dishes can be adapted for vegan/vegetarians or those with any allergies.
The fish we use is the “catch of the day”, it could be King Mackerel, Barracuda or Snapper.
