Thai Recipes from Time for Lime’s Cooking School on Koh Lanta (Ko Lanta), Thailand.

COOKING SCHOOL – WEEKLY MENU
Monday
  • Theory & tasting introduction
  • Making Masaman Curry Paste
  • Crispy Spring Rolls
  • Spicy Prawn Soup
  • Masaman Curry
  • Seafood salad from Heaven
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
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


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
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
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

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.