Koh Chang Thai Cooking School

Jun 4th, 2011 | By | Category: Culinary-Explorer, Current Topics of Interest, Geo-Explorer, Si's Kitchen, Travel Adventures

Today I took my very first cooking class and it was in Thailand. The Koh Chang Thai Cooking School is located on Koh Chang island and the head chef is Nam. She was very knowledgeable on traditional Thai spices and foods.


Our class was 4 hours long (9-1) and between the two of us we cooked Phad Thai, Tom Yam Ghoong with prawns (creamy soup), Tom Kha Gai with chicken (coconut soup), Green Curry with chicken, Panang with prawns (red curry), and Sticky Rice with mango. We ate everything we cooked. We both agree that it was a highlight of our Thailand adventure and the best Thai food we’ve ever had. Here are pictures from our experience.

Phad Thai
Coconut sugar, fish sauce, tamarind sauce, and chili sauce:


Shallots, Tofu, dried shrimp, pickled white radish, chives, and bean sprouts:


Rice noodles or vermicelli, 1 egg, and fresh shrimp:


Here is the end result!


Our next course was soups. I made Tom Yam Ghoong and Donna made Tom Kha Gai. They both have similar ingredients but Tom Kha Gai is a coconut based soup and Tom Yam Ghoong is a stock (prawn or chicken) based soup made creamy using chili paste & milk.


Straw mushrooms, hot chillies, matured galangal, lemon grass, shallots, kaffir lime leaves, coriander roots, and tomato:


Fish sauce, lime juice, chili paste, milk, and salt:


Tom Yam Ghoong (clear)


Tom Yam Ghoong (creamy)


Our next course was the green an red curry. I chose to make green while Donna decided to make her favorite Panang which is a red curry dish instead of soup. Nam taught us how to make the curry from scratch which involved a lot of spices.


First I dry roasted cumin seeds, coriander seeds, cardamom seeds, cinnamon, nutmeg, mace, and star anise:


I pounded and ground my spices until my arms ached and then I pounded and ground some more:


I added shallots, cloves of garlic, shrimp paste, and chopped skin from kaffir lime fruit into my mortar and pounded some more:


I ended up with a beautiful green curry paste and Donna with a nice red:


We next headed over to the wok and cooked our curries. I made a chicken dish and Donna added prawns.


We both ended up with amazing dishes:


You would think that our culinary experience would be over by now but we still had two more very important dishes to make. Next on the agenda was Stir-fried Chicken with Cashews.

Our ingredients consisted of thinly sliced chicken, fried cashew nuts, dried & fresh spur chili, onion, baby corn, green onions, garlic, flour, salt, fish sauce, soy sauce, oyster sauce, coconut sugar, tamarind sauce, and cooking oil:


We first floured the chicken and then cooked it until golden brown. This made it crispy. We then added in the rest of our ingredients. The end result was one of my favorite dishes:


The last dish on the menu is always dessert. The best way to end a good Thai meal is with Sticky Rice with Mango. I shot video of us making it but it’s too long to post now from the road. I will update this blog when I get back to the states. Here is a picture of the end results:


In the end Donna and I had an amazing experience. We highly recommend taking this cooking class if you find yourself on Koh Chang Island.


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  1. Thanks for sharing, it looks wonderful!!! Can’t wait until you do the U.S. version of this class when you get home. 🙂 I’ll pay and buy ingredients!

  2. Me too. Can’t wait to taste it from your kitchen. They look so beautiful. I wonder if you can buy that boat shaped black wood spice plate here. Seemed like a perfect answer for collecting ingredients.

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