We took our time getting to the classroom in the middle of the city. Since we are staying along the river right at a boat stop, it was easiest to hop on a boat - for a mere 50 cents.
Our class started at a local produce market where we learned about and purchased our ingredients.
Our fresh ingredients from the market
The cooking school was a cozy, eclectic space divided into four areas: the prepping area, an area to do messy work, a cooking area, and the dining area.
The cooking area
The class was a mix of prepping, cooking, and learning; some of the work was done for us. The reoccurring theme was that most Thai people do not cook like we were because either it requires too many costly ingredients or is too much work.
Greg was the only guy in the class so she kept choosing him for the harder prepping. It is easier and cheaper to buy green curry paste.
We made five dishes: shrimp in coconut milk (tom kah gai), pad thai, chicken salad (laab gai), green curry with chicken (kang khiao wan gai), and mango with sticky rice. I enjoyed doing something new, being exposed to new foods, and being able to control the taste of my own dishes.
tom kah gai
"Make your pad thai look like 150 baht not 50 baht"
The main ingredients for green curry chicken
The mango with sticky rice was delicious!
After class we decided to walk an hour back so we could see more of Bangkok. We are staying near Khao San Road, known as the backpacker's street, which comes alive at night.
Chinatown was not terribly exciting yet very different than any we have been to before
Lively Khao San Road
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