The Curry Club
since 1982

Thai Curry Cookery Course

For a 'Hands On' Experience

Personal tuition and learn Thai curry cooking

Photo: Phuket, Thailand 2010. If you are brave enough

to hire a motorbike in Phuket, then this is

your petrol station - self-service!

Your Hands On cookery course will start at 10am. Welcome tea or coffee with biscuits. Pat will begin the course, talking about Thailand and its unique cuisine.

Using your Recipe Sheets, Pat will show the essential fresh and fragrant ingredients, including chillies, needed to make your meal. Pat and Dominique will cooked with you the following preparations and dishes. Your meal will serve at least 6 people.

• Tom Yum Hed Soup (Soup with Mushrooms) - a clear, chilli-hot, fish soup with mushrooms.

• Som Tom (Green Papaya and Long Bean Salad) - shredded green papaya, long beans, dried prawns, garlic, chilli, cherry tomatoes and crushed peanut, using a pestle and mortar.

• Nam Yum (Thai Salad Dressing) - a universal salad dressing with fish sauce, palm sugar and lime juice.

• Vietnamese Spring Rolls (Vegetable Pancake) - rice pancake wrap, containing shredded salad vegetables.

• Fragrant Thai Beef and Grape Salad - marinated rare beef fillet, red and green seedless grapes, salad leaves and Thai salad dressing.

• Taeng-Kwa Yam (Dipping Sauce) - rice vinegar and soy dipping sauce, with cubed cucumber.

• Thai Green Curry Paste - make a fresh paste using a food processor.

• Khaeng Keo-wan Gai (Thai Green Chicken Curry) - chicken strips cooked in a coconut sauce flavoured with lemongrass, lime leaves, basil and fish sauce combined with mange tout and beansprouts.

• Green Vegetables with Carrot Flowers in Oyster Sauce - stir-fry vegetable dish, using real oyster sauce, not flavoured.

• Pad Thai (Bangkok Street Noodles) - stir-fried rice noodles with king prawns, crushed peanuts, peppers, spring onions, beansprouts and red chilli paste. Pat will talk 'noodles,' the different types and cooking methods.

• Thai Jasmine Rice - fragrant white boiled rice.

• Thai Black Rice - not actually black in colour, but very dark red. A firm and nutty rice.

• Ma Muong Smoothie (Mango Smoothie) - a light and refreshing sweet yoghurt flavoured with puréed mango.

Note

Please bring plastic food containers with you, so you can take home everything that you have cooked. However, we sell good quality plastic containers, at £2.50 each. No chopping up or washing up will be done by you, as Dominique will be there to do this.

A small shop will be available, for you to purchase any cookery books, essential cooking implements and difficult to find ingredients. We accept Credit and Debit Cards.

Things You Need to Know

Location - The Curry Club, Haslemere, Surrey.

Parking - Free.

Day - Monday to Sunday, throughout the year, subject to availability.

Duration - 5 hours. 10.00am to 3.00pm.

Diet - Unsuitable for Shellfish and Nut Allergy sufferers. Shellfish and Nut-eating Vegetarian Option - Thai Green Tofu Curry.

Price - £600.00 (Two people *).

* You may wish to bring a third person. Space is limited, however, a third person with be £75.00 extra.

Thai Curry Cookery Class - Saturday Morning Group Class

Thai Curry Cookery Course - Hands On - 3 hours

Customer Reviews

On 5th Februay, 2011 - Barry and Chloe make a Thai Green Papaya and Long Bean Salad - Tom Som. Dominique adds handfuls of shredded green papaya to Barry's Pestle and Mortar, while Chloe adds the all important fish sauce salad dressing.

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