New Downloadable Recipe Cards for our Virtual Cooking Classes

New Downloadable Recipe Cards for our Virtual Cooking Classes

Good news for our cooking class students, we’re upgrading our most popular recipes with new, downloadable cards to help you prepare to cook with us. Each of the cards features fun illustrations from a local Thai artist, aimed at helping you remember exactly which ingredients you need to buy. This means shopping for your favorite Thai meals like pad see ew noodles, green curry, and tom yum soup is now even easier. You’ll be able to jump into our virtual cooking classes, hosted on zoom, knowing you’re fully prepared with all of your ingredients.

Each of the recipe cards feature illustrations to help you remember the most important ingredients to grab when shopping.

We know shopping for ingredients can be intimidating. In some stores even the aisle for soy sauce and fish sauce can seem endless and overwhelming. To complicate matters, some people may be dependent on online deliveries during the pandemic and need to make sure they’re purchasing the correct ingredients. We hope the recipe cards will make this process easier, helping you find the right ingredients for tasty renditions of your favorite Thai foods.

You can find the recipe cards in our virtual courses, like our Thai Cooking Class Starter Kit, with lots of supplementary info on ingredients. For example, a key ingredient for our Pad Thai recipe is tamarind. However, the tamarind you find in the stores comes in many formats, and we have had guests purchase sweet tamarind, instead of the sour tamarind pulp needed. The information we provide in the virtual courses (which are smartphone responsive for access on the go) and the downloadable shopping cards for the recipes should help prevent these mistakes.

Each live cooking session includes access to our virtual courses where you can download the recipe cards and find supplementary information on many of the most common ingredients.
We plan to add notes on which kitchen utensils will be most helpful when making Thai cuisine.

If you don’t already have access to a virtual course, you can purchase it, or receive access when you sign up for a zoom cooking course through Airbnb. In addition to these recipes we do take other requests in our private classes. If you’re planning a large cooking session or corporate learning activity, we would be happy to help.

As these course choices become more popular we will continue to add more recipe cards to new dishes and do our best to help you navigate cooking your favorite Thai dishes.

Credit: Special thanks to graphic designer Yui for all of her hard work helping to beautifully illustrate so many of these Thai ingredients!

Vegan Chickpea Salad Recipe with Oil Free Thai Dressing

Vegan Chickpea Salad Recipe with Oil Free Thai Dressing

As we approach a year since our plant based and vegan delivery service began in Bangkok, we’re sharing our recipe for chickpea salad. This simple dish has been one of the most popular recipes this past tumultuous year.

We hope this filling, oil-free, and healthy dish will also become a staple in your kitchen as well. The recipe is great for people with dietary restrictions, can be used as an appetizer, and versatile enough to include other vegetables you may have on hand.

Remember if you find this recipe helpful to consider making a donation to Courageous Kitchen. For our friends and fans Bangkok based, you can order this dish from our menu, where you can also find our delivery schedule and other details.

Enjoy this easy chickpea salad recipe and a beautiful addition to a healthy meal.

Chickpea Salad Ingredients

Serves 2
Utensils: Mixing bowl, citrus squeezer (optional)

  • 150g Cooked Chickpeas
  • 80g Cherry tomatoes, halved
  • 1/4 Bell pepper, diced
  • 1/2 Large shallot, diced
  • 1/2 Japanese cucumber, diced
  • 3-4 Cilantro stems, sliced
  • Skin of a large chili, deseeded and sliced thin (optional)

Oil Free Thai Salad Dressing

  • 2-3 Limes, squeezed
  • 2 Tbsp Soy Sauce
  • 1 Tsp CCV (Coconut cider vinegar)
  • 1-2 Tsp Palm Sugar
  • 1/2 Tsp Sea Salt
  • 1 Tbsp Italian Herb Seasoning
  • 1 Tbsp Black pepper, cracked (optional)

Garnish (optional)

  • 1 Tbsp Toasted Sesame Seeds
The oil free salad dressing means no surprise calories and plenty of Thai flavor. We paired the dish with durian curry (gaeng som), and nam prik ong chili paste made with tofu.

Chickpea Salad Instructions

  1. Chop and mix all of your ingredients in a mixing bowl and set aside.
  2. Mix all the liquids for your salad dressing. Finish it by dissolving in your palm sugar.
  3. Adjust to taste and serve by pouring over your salad. Mix well and enjoy.

Credit: This recipe was written and contributed by Panisha Chanwilai of Thai Plant Based Recipes’ Facebook Group.

Thai Style Creamed Corn, A Special Black History Inspired Recipe

Thai Style Creamed Corn, A Special Black History Inspired Recipe

Today’s recipe share is a tribute to my grandparents for Black History Month. In memoriam we’ll be getting into the kitchen to make a dish called creamed corn. This staple side in southern cuisine is something you might find on the dining room table at family gatherings, or as a side at a favorite bbq joint. Today’s version though, brings Thai flavors to this dish and has been written to make it easily repeatable at home.

Thai style creamed corn, made with local organic corn and fresh coconut milk.

There’s so much Black History to share this month and always. And yes it’s important to know the most famous events and people, but learning the history of people you know can help make the month more meaningful. So I’m honored to share a little about my grandparents, whose shoulders I stand on today.

In particular, my maternal grandfather, whose cast iron pan never moved far from the stovetop. His name was Harold Dunson, but people knew him as ‘The Vegetable Man’. After working for US Steel in Birmingham, Alabama for 35 years, he retired but never quit working. Instead, he started a small business delivering vegetables on the west side of Birmingham for decades.

Some of my most vivid memories of my grandfather were of him waking early, likely 4 or 5am, to get a jump on the bunches of collard and turnip greens he would slice and prep for his customers. He powered through with hot coffee and the help of his favorite prep knife, that had been repeatedly wrapped in worn masking tape to make it easier to handle.

To help share about Black History with our Thai friends, these recipe cards were created by the team at the US Embassy in Bangkok.

When daybreak came, he’d already have breakfast on the stove by the time my sister and I woke up. The long day’s work required hearty morning staples like biscuits, grits, bacon, and fried fish. After all, he was delivering to Black neighborhoods long underserved by grocery stores. He provided senior citizens with limited mobility to have access to fresh vegetables and fruit by bringing them to their doorstep and allowing those with limited finances to buy ‘a dolla‘ of this and that from the back of his truck. All of this happened long before we invented the term food desert, in swaths of Birmingham with more liquor stores and fast food than anything else.

Now Mr. Dunson may not appear in your history books, but I can’t help but summon him in my work today. Even though I live half a world away from where he spent most of his life, his compassion for people and his quiet perseverance to serve them into his early eighties still inspires me.

Creamed corn served with black eyed pea empanadas (left) and Thai style creamed corn with both mild and spicy versions.

In remembrance of this hero, I’d like to share a dish from his cast iron pan called creamed corn. This isn’t the dairy and bacon grease laden recipe you will find on websites dedicated to southern and soul food. That’s no discredit to soul food, but having the traditional version too often can be unhealthy. Instead, I’m making a Thai style creamed corn with fresh aromatics, grilled or roasted corn, creamy coconut milk, and a bit of spice. The resulting dish should be smoky and creamy, sweet from your corn and coconut milk, and pack a mild spice kick.

I hope you’ll join me in sharing this recipe, and reflecting on where Black History has brought us today as a society, and in our individual lives.

The recipe is below, happy cooking and special thanks to the US Embassy in Bangkok for helping highlight this story and recipe with a video and Thai language recipe cards.

Thai Style Creamed Corn

This recipe serves 1 person or can be shared as a side dish. The recipe can be made oil free, gluten free, and vegan if desired.

Optional utensils include mortar and pestle, and non stick frying pan or wok.

Ingredients

  • 200g Corn (about 1 cup, optionally grill and cut off the cob for extra flavor)
  • 100ml Coconut milk
  • Oil for cooking (optional, since the coconut milk is rich in healthy fats/oil)
  • 1/2 Bell pepper, diced
  • 1 Quarter of an onion, diced
  • 5-6 Garlic cloves, smashed or minced
  • 1 Tsp Palm sugar
  • 1 Tsp Black pepper, toasted and crushed
  • 1 Tsp Nam prik pow chili jam (optional)
  • Salt to taste
  • 1 Tbsp Sticky rice flour slurry (1 tbsp dissolved into 3 tbsp water)
  • 1 Spring onion stalk tip, sliced thin to garnish
  • Sprinkle of Paprika to garnish

Instructions

  1. Cut your corn off the cobb if needed, and dice your bell pepper. Then prep any other vegetable you plan to include in your recipe.
  2. Over low to medium heat add your onion, bell pepper, and garlic to a small amount of coconut milk or oil.
  3. Sweat these aromatic ingredients until fragrant or lightly browned. Now add corn and stir fry briefly for 2-3 mins.
  4. If needed, add coconut milk, a tablespoon at a time to keep your pan from burning.
  5. When everything smells fragrant, add remaining coconut milk and allow to simmer, gently boiling.
  6. Season with a teaspoon of palm sugar, black pepper, chili jam (nam prik pow), and salt to taste.
  7. Finish by adding a tbsp of your flour slurry at a time and stirring in well. When your coconut milk is no longer runny, or the desired texture is achieved, turn off the heat.
  8. Plate and garnish with a sprinkle of paprika and spring onion before serving.
Virtual Cooking Class Discounts for Groups and Kids

Virtual Cooking Class Discounts for Groups and Kids

Here’s a quick update to everyone who has been supporting Courageous Kitchen, especially if you’ve been interested in attending one of our virtual classes. The live zoom classes we offer are booked through Airbnb and we’ve made some important changes to our prices. Most significantly, we now offer a discount on our group bookings and have a special price for kids!

In addition to helping you find a place to stay when traveling, Airbnb offers travel related activities too. Through the Airbnb Experiences program, when booking travel to Thailand, you may also see a recommendation for a Thai cooking class like ours. Well, with much of international travel on pause we’re fortunate to share that these classes are still happening virtually.

From the safety of home you can still experience a bit of Thai culture with the help of video technology and your taste buds. Our experience offers guests the chance to join on us zoom to make pad see ew noodles, green curry, or tom kha soup. However for larger private groups we offer discounts and the chance to customize the menu to your Thai favorites.

The most popular options for our cooking classes are pad thai, pad see ew, and green curry. We do one dish live, but you will get access to all of these recipes and more!

Zoom Cooking Class Perks:

  • Live HD Instruction with Two Cameras
  • Supplementary Course Materials to Help with Substitutions and Shopping for Ingredients
  • Discounts for Groups
  • Access to 10 of Thailand’s Top Recipes
  • Special Pricing for Kids (Kids Recipes Coming Soon)
  • Thai Vegetarian and Vegan Recipes Also Available

Recently Airbnb has also introduced pricing for children. This means you can get the whole family in the kitchen working on Thai food together. In the past, the per person pricing has led to a lot of confusion about how to work with families with children under 13. Hopefully, the new cheaper pricing takes some pressure off of parents and is a chance to get your young cooks enthused about diverse types of food and cultures.

Finally, don’t forget all bookings include access to one of our virtual courses. Currently, we offer either Thailand’s Top Recipes and Thailand’s Top Vegetarian Recipes to all students. Both of the courses are supplementary to our live zoom classes and leave participants with some extra recipes to try on their own. There are currently about 10 recipes featured, including favorites such as pad see ew noodles, green curry, and tom yum soup. However, we’re adding a recipe for our kid’s version of pad thai and will have other easy recipes for young chefs in the future.

Join Dwight and Panisha for live zoom classes to learn to make your favorite Thai dishes.

Thank you for your continued support. We’re fortunate to able to continue connecting with people and fundraising for those in need virtually. Airbnb has also recognized this virtual experience as an official Social Impact activity, so all proceeds from course will go back to Courageous Kitchen. We hope that’s more than enough reasons to join us in cooking class session soon!

P.S. – Special thanks to Bangkok based photographer Tim Russell, who helped us upgrade our Airbnb listing with these great photos.

Special Plant Based Vegan Menu at Err

Special Plant Based Vegan Menu at Err

Here’s a few scenes from a big weekend in Bangkok for the Courageous Kitchen team. For the first time, we’re popping up to serve a menu all of our own creation in a local restaurant. The menu is a testament to healthy eating, sustainability, and rustic Thai food. We couldn’t be more proud to have our student leaders participating and to share this event with you.

Our special plant based menu is being served at Err for a short time, during the Thai Vegetarian Festival.

The Courageous Kitchen leadership program gives students opportunities to grow as cooks and as well balanced young people. Although the coronavirus has limited our activities this year, this month has been busy. With the Thai vegetarian festival happening, we took our young leaders into the combonation restaurant of Bolan and Err, to serve our own plant based menu.

During the pandemic we have been taking our healthy cooking to the next level, even launching a delivery service for plant based vegan food. So were please to be able to collaborate with the rustic cooking of the team behind Bolan and Err. The invitation from Chef Bo and Dylan gives our students a unique opportunity to see behinds the scenes, in not one, but two restaurants. In addition to having a hand in making dishes from Err, which specializes in elevated Thai drinking food, our students all get their first peek at fine dining dishes from Bolan.

The Courageous Kitchen team prepping ingredients for their restaurant debut.
In addition to our menu, students were able to participate in the preparation of Bolan’s fine dining dishes as well.

The collab features two plant based set menus, one from Central Thailand and the other from Southern Thailand. Both sets feature our homemade soybean products, tempeh and tofu.

“The guests really loved your fried tempeh dish, now I want to taste!” remarked one of the waiters from Err. The dish they’re referring to is a special Phuket style fried curry paste and crispies piled on top of battered tempeh. The dish is called ‘tempeh tod kreung’ and the crunchy tempeh is a good match for the spicy and sweet paste.

Grilled eggplant salad with fried tempeh batons.
Fried tempeh buried in crispy, pulverized tofu bits or ‘tempeh tod kreung’

The most popular dish from the Central Thailand set is the red curry or ‘gaeng daeng tempeh’. While you can experience a Thai red curry at any Thai restaurant, this dish is special because of the curry paste is handmade, and the ingredients in the curry are representative of Thai biodiversity.

“When we talk about plant based food, many enthusiasts do make a point to eat locally and in season. This is similar to many of the teachings we hear from Chef Bo, whether in the restaurant or on her television show, she always uses her food to highlight the diversity of ingredients in Thai cuisine.”

In addition to the tempeh in the curry, there’s a trio of pea aubergines, winter melon and snake gourd. The latter two especially are often overlooked by restaurants, even though people at home in the provinces still grow and use these ingredients commonly in their cooking. Each of these ingredients are abundant during the rainy season, and because they all have a different texture, keep your tongue guessing with each bite of the curry.

The Central Thai menu set featured a special chili dip cooked in coconut milk and served with seasonal vegetables.

We’re relishing the experience to serve our supporters in Bangkok this weekend and learn from great chefs. We hope to take what we’ve learned into future endeavors, whether in our cooking classes or other training aspects of our leadership program. Never before has the overlap between food and health been so important, and we hope to shepherd our communities here and online towards better wellness as we grow.

Special thanks to the the Bolan and Err chefs and staff, and we look forward to collaborating on special events with them again in the future.