Cooking Thai Food in Thailand

On March 12th, the cruise stop was Phuket,Thailand. We booked another cooking class, this time we with Oratai Thai Cooking Class. We made Pad Thai, Tom Yum, Basil Chicken, Tom Kha Gai, and Mango wit­­­h sticky rice and coconut milk. I do not think Thai food would  be the same without coconut milk. It is so creamy and delicate. That is a huge part of Thai cooking.

Tom Yum

Tom Ka Gai

Tom yum and Tom Kha Gai were both very similar but the chili were different Tom Kha Gai had a small green chili and Tom Yum had a long red chili.

We got to chop all the veggies like lemon grass and did you know that you have to roll a lime to get all the juices out?



The sticky rice had to be tossed every 5 minutes and the mango had to be peeled with a potato peeler so that that all of the juices would not all come out. For the Pad Thai I got to crush the peanuts with a morter and pestle and I got to do a lot of other things of course. Like peeling the shrimp for the pad thai.

At the end of the cooking class you just don't want to leave. 

You want to make more yummy Thai food!