5 Stunning Thai Dishes to Request in Our Bangkok Cooking Class!

Posted on

The hallmark of our cooking class is that when you attend one of our small morning classes in Bangkok (with usually no more than 6 people), you will have an opportunity to request dishes you love. After you book your class, we’ll email you with a few options to help narrow down the style of Thai cooking you would most prefer. Then we meet you in Bangkok, take you to the local market for a fun wander around, and finally back to our home to teach you the dishes you’ve requested.

thai cooking class bangkok-2kids cooking class bangkok-1

We do often have guests who may be new to Thai food, or need some inspiration to help you decide what to request. Although we’re happy to pick for you (just let us know what allergies you have and your preferred spice level), we though we’d share photos from recent classes where guests have been really please with both the taste and presentation of our Thai dishes. So here’s a few dishes for you to feast your eyes on from our classes, enjoy and we hope to be cooking them with more of you in 2018!

  1. Pineapple Curry Fried Rice with Seafood

kids cooking class bangkok-3

A few months back we published a spicy red curry with pineapple recipe, after making it as a special request for guests! If you enjoy red curry, you’ll love the fried rice version which isn’t too difficult to make. Our version of red curry fried rice gains sourness and punchiness from the fresh pineapple, but in our cooking class in Bangkok, you will serve it in the pineapple you’ve carved out yourself. We can’t think of a better serving bowl to represent this tropical, full flavored, and hearty fried rice!

thai cooking class bangkok-3

2. Egg Wrapped Pad Thai Noodle with Homemade Tamarind Sauce

thai cooking class bkk-2

In the West, Thailand’s most famous dish is undoubtedly stir fried pad thai noodles. While it’s a starter Thai dish to many, often guests have more fun cooking a cuisine when they have a familiar dish like pad thai on the menu. So to keep this interesting for everyone, you’ll notice that in the Courageous Kitchen classes we put a local spin on the version of pad thai we make. While we can make the more typical presentation, where your egg is fried in the noodles, we love to teach guests to enshrine their pad thai in a fresh egg wrapper. This isn’t only super tasty, it’s more eye catching too! When you serve it, we’re sure your friends and family will wonder what deliciousness hides in this well garnished egg package.

pad thai class bangkok-1

3. Stir Fried and Drunken Pad Kee Mow Noodles

thai cooking class bkk-1

This dish isn’t for everyone, but has been popular with visiting spice lovers. While many people complain the food in Thailand is too spicy, there are still folks arriving who want all the chili filled food they can handle during their stay in Thailand. So if you’re a chili enthusiast, or love someone who is— then you’ve got to make them a smoking hot plate of pad kee mow. While the name of the dish sounds foreign, you may literally translate it as “a drunk’s noodles”, or more commonly, “drunken noodles.” Why is this dish well loved by Thailand’s hedonists? Because the mix of hot chilis with numbing spice from the handfuls of finger-root and fresh peppercorn are intense enough to bring you back to life after a big night out!

4. Shrimp Filled Tom Yum Goong Soup

thai cooking class bangkok-4

While pad thai reigns in the West, in Asia Thailand’s most famous culinary export is tom yum soup. The dish has headlined in famous movies domestically and internationally, and generous portions of seafood included in the soup make it hard to overlook! So seafood lovers get those spoons ready and prepare to tilt a bowl of easy to make tom yum soup up, to get all the lemongrass, kaffir lime leaf, and galangal flavors from the broth. If you’re curious about how we teach this dish to students in our project, and visiting tourists, check out our recent video recipe for tom yum with chicken.

5. Sticky Rice Bua Loy Dumplings in Warm, Fragrant Coconut Milk

kids cooking class bangkok-2

Finally, here’s a dish for your sweet-tooth that is more than capable of cooling you off after eating too much spice. To make this traditional dessert, we spend some time together first squeezing and kneading the dough together. In seperate batches we’ll add an all natural food coloring such as pandan leaf (green), pumpkin (orange), or butterfly pea (blue), to give a vibrant color to the dough. Finally, before boiling the dumplings we do the painstaking work of rolling them in to pea sized balls, which is more difficult than it looks or sounds. Making this dish is especially popular in our new evening cooking class in Bangkok. This new class is aimed at families who prefer to make recipes that their kids can get involved with too!

kids cooking class bangkok-7

We hope these photos and descriptions give you an idea of what we’re up to in our cooking class in Bangkok! Our class is officially a year old and we’ve had so much fun teaching you these dishes and learning from your feedback. All of our students are provided a digital cook book after the class, so we hope you can make our most popular recipes at home. Every cooking class is unique though, so we’re also hoping to create a larger cook book to share with everyone later in the year.

Thank you for following and supporting Courageous Kitchen this past year, happy eating!

Note: Are you may know, we are a nonprofit project and not a cooking school. While we try to honor all requests made for our class, the guests who book in advance have the best chance of cooking dishes they want to make!

How to Make Tom Yum Soup with Chicken (Easy Thai Recipe)

Posted on

Today we’d like to share a simple and delicious recipe with all of our supporters. If you watch the video below you catch our students making a big pot of the spicy, satisfying tom yum soup with chicken. Then continue to read below for all the details on how to make this recipe at home. We’ve even included a few frequently asked questions at the bottom, to be sure you’re confident when cooking this homestyle soup for your friends and family.

Remember you can donate to support our efforts to educate and train more at risk youth.

Tom Yum Recipe Video:

Chicken Tom Yum Recipe (Tom Yum Gai)

This recipe serves 1-2 people, but if you have all your aromatics on hand, it’s easy to make a much larger pot like the one seen in recipe video above. Preparation time is typically 15-20 minutes, while your cooking time can be as quick as 10 minutes.

Primary Aromatics:
3-4 Kaffir Lime Leaves
5-6 Galangal Large Slices
1 Lemongrass Stalk

2-3 Tbsp of fish sauce
Juice from 1 lime
2-3 Tsp of palm sugar
1-2 Tbsp of Thai chili jam

Other Ingredients:
500ml of Water
4-6 Oyster Mushrooms
2-3 Bird’s eye chili
1/2 Beef tomato quartered
1/4 of a roughly chopped white onion
100g of sliced chicken breast
5-6 Cilantro leaves for garnish

tum yum class bangkok-2


1. Prepare your aromatics. Smack your kaffir lime and tear it, being carful not to remove the leaves from the stem. Pound your lemongrass stalk and tie it in a knot. Cut your galangal root into large slices. For the best final result you want to keep these aromatics large and easily visible (avoid chopping small), because although they are used for their aroma and flavor, they are not typically consumed with the rest of the soup.

2. Roughly chop 2-3 chilies for an average level of spicy. You can chop the chili more finely or add more if you prefer your soup extra spicy.

3. Cut your lime in sections by moving your knife around the core. This will help you remove the seeds more easily. You can also tilt your knife down into a bowl and use the blunt side of your knife for squeezing the lime without making it too messy.

group cooking class bangkok-2

Cooking Instructions:

1. Bring your water to a boil in small pot and immediately add your aromatics. Cook a few minutes until fragrant.
2. Add your chicken breast and after it cooks, your onion, tomato, chili, and mushrooms.
3. Let the soup lightly boil uncovered as the vegetables soften, while adding your fish sauce, chili jam, and palm sugar.
4. Taste your soup for saltiness and sweetness.
5. If you are satisfied, remove from heat and add lime juice (remember adding lime too soon can cause the juice to become bitter).
6. Serve in a bowl and garnish with cilantro leaves.
7. Remember you can remove the hard to eat aromatics (galangal slices, lemongrass, and kaffir leaves) before serving or remind guests not to eat them.

Frequently Asked Tom Yum Recipe Questions:

tum yum class bangkok-1
1. Why don’t you add coconut milk to your tom yum soup?

CK: Tom yum has a sibling soup called ‘tom kha’ which is made with coconut milk. The creamy coconut milk is a good match for the spice and a better menu option for people sensitive to the heat from Thai chilies. The confusion comes because some restaurants do a version of tom yum called ‘nam khon’ where they top the soup of with evaporated milk. This is especially common in Bangkok and at wester restaurants abroad. The milk adds a creaminess to the soup without changing the flavor like the coconut milk can, however, many people mistake this for coconut milk.

2. Can I use other mushrooms or forego the chicken altogether?

CK: If you would prefer to make a vegetarian version of this dish you can! The meaty, buttery mushrooms work best. For example, we often mix oyster mushroom with straw, shimeji, and even the small stringy enoki mushrooms. In general most mushrooms will work, however, you may want to limit your portion if you’re using really bulky mushrooms, such as portobello. To completely make this recipe vegetarian you should substitute white salt for fish sauce, and buy or make a vegetarian chili jam.

3. What is the Thai chili jam (nam prik pow) used in the recipe?

CK: An essential ingredient in tom yum, Thai chili jam is not an ingredient many people are familiar with using. The jam is typically made by reducing dried chili with fish sauce, palm sugar, and shallots. A litany of other ingredients are added in homemade recipes and they tend to be more intensely spicy, and less sweet than the ones commonly sold in Asian supermarkets. We often make our own veg and vegan versions for our cooking class guests with special dietary needs.

Custom Pineapple Red Curry Recipe and Cooking Class from Bangkok

Posted on

courageous kitchen 2018-4

We love the people we get to meet in our Bangkok cooking classes. We limit the class size to less than 6, so over a few hours the personalities of all of our visitors start to come out, as do ours. While we welcome many newcomers to Thailand, we also occasionally have guests who are returning visitors, or looking for a cooking class in Bangkok that will allow them to pick and choose a custom set of recipes to try. Sometimes the recipes are Thai dishes our guests love to eat, but often the requests are a special dish to challenge their cooking skills, or knowledge of Thai cuisine.

All of the food tasted surprisingly great considering the simplicity of the dishes. They were also very accommodating of our recipe requests, and in most cases, added a little bit of a twist to our request in a way that allowed us to experience a new dimension of Thai food. Highly recommend! – Brian

custom cooking class bangkok-1

In a recent class we were joined by two spice loving guests, Brian and Min. The couple of Thai food lovers requested a spicy seafood curry, so our team quickly began to brainstorm what would be best to teach them. The day before their class we experimented with a Thai dish called ‘gaeng kua‘ in our kitchen for the first time. The name may not be very well known, but if you’ve ever had a Thai red curry with pineapple, then you’ve likely had a variation of this dish. The most popular version of this in the US, is often served with large chunks of barbecued duck.

Fortunately, the dish is much easier to make than pronounce. You need to make or buy a quality red curry paste for the best result, but beyond the typical Thai seasonings, the recipe below does not require many exotic ingredients. Try your hand at making this noticeable spicy seafood curry. We love it with squid, mussels, and shrimp, but encourage you to try it with the protein of your choice.

Pineapple and Seafood Red Curry
(Gaeng Kua Sapparot Talay or แกงคั่วสับปะรดทะเล)

This recipe serves 1-2 people.

400ml Coconut Milk
1 tbsp Red curry paste
1 tsp Salt
1 tbsp Palm Sugar
1 tbsp Tamarind juice
100g Seafood (squid, shrimp, or mussels)
50g-100g Pineapple (Sliced thin and about 3-5 cm long)

1 large mild chili (Serrano or similar)
1 small handful Thai sweet basil leaves

1. Heat up the wok and add coconut milk over medium heat.
2. When the coconut milk bubbles, add your curry paste. Stir until it mixes well.
3. Add pineapple, cook 2-3 minutes.
4. Now taste for the sweetness/sourness of the pineapple. Add your seasoning to taste. (Note: You can leave out the tamarind if the pineapple is already very sour.)
5. After adjusting the flavor, add your seafood and additional coconut milk if needed.
6. Remove from heat after your seafood is cooked, garnish with Thai sweet basil, and slices of large mild chili.