Thai Cookery from Otao Kitchen 

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In a nutshell

Thai chicken curry and Thai-style beef salad – two classics you’ll find on the menu of most Southeast Asian restaurants, and in this interactive cooking class you’ll learn to make both using original recipes. Chef Ha Nguyen will guide you through the process of each dish, helping you achieve the perfect level of spiciness and a palate-watering paste for your curry; blending together fresh ingredients including lemongrass, coriander and cumin.

The intense aromas and sizzling sounds in your kitchen will transport you to Thailand, where flavour-packed street food like this is cooked, sold and hungrily devoured at any time of day. At the end of the class, you’ll have two authentic Thai dishes to savour – and maybe some leftover paste that can be frozen for future forays into the world of home-cooked Thai cuisine.

 

Why book?

  • Meet fellow foodies as you create the dishes together online
  • Learn culinary techniques from an experienced Thai chef
  • Make classic Thai dishes from scratch

 

About the host

Host Ha Nguyen is a passionate chef, restaurateur and food consultant. He is also the founder of the Otao Kitchen cooking school, which he launched in Melbourne in 2014 in celebration of the city’s culturally diverse community and the many cuisines associated with it. He loves to share his culinary talents and the experience of cooking with fellow food enthusiasts, taking them on a gastronomic journey with engaging anecdotes and step-by-step demonstrations.  

 

Essential info

Duration

  • 2 hours

Format

  • Online classes are held over Zoom. You will be given the link to join prior to the class.

Languages

  • The class will be hosted in English.

Time zones

  • Please note that the start times for this virtual experience are scheduled in Eastern Standard Time (EST). Please be aware and adjust the start time to your time zone if you are not based in a country where EST is observed.

Support

  • If you want to amend or cancel your booking please contact travelsupport@theculturetrip.com and provide your Culture Trip booking reference to enable our team to assist you as quickly as possible.

 

What you'll need

Kaeng - Thai Curry Paste:

  • 2-8 red or green chillies
  • 3 large garlic cloves
  • 2 shallots or 1 small red onion, minced
  • 2 coriander stems (roots attached), washed well
  • 1 stalk lemongrass, white part only, minced
  • 3 kaffir lime leaves, minced
  • 2cm galangal, peeled and minced (optional)
  • 2cm ginger, minced
  • 1/4 lime, zested (optional)
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tsp raw sugar
  • 2-3 tbsp vegetable oil, if using a blender or food processor

Nam Tok - Waterfall Beef Salad:

  • 1 Lebanese or normal cucumber, julienned
  • 1 spring onion, sliced diagonally
  • 1 tomato, sliced
  • 1 tbsp vegetable oil
  • 200g beef rump, sliced
  • 1 small red onion, sliced
  • 6 green or 2 snake beans, sliced diagonally
  • 1/2 carrot, julienned
  • 1/2 yellow capsicum, sliced

The sauce:

  • 1 tsp fish sauce
  • 1 tbsp raw sugar
  • 1 tbsp soy sauce
  • chilli paste or fresh chilli, to taste

Garnish:

  • lime juice
  • lettuce leaves or sliced wombok
  • roasted peanuts
  • crispy shallots
  • herbs such as mint, coriander or Thai basil

Kaeng Khia Wan - Green Curry Chicken:

  • 1-2 tbsp vegetable oil
  • 2 tbsp curry paste (made in previous recipe)
  • 1 tsp each of ground cumin, turmeric and coriander (optional)
  • 1 tsp salt
  • 400ml-500ml coconut milk
  • 1/2 eggplant, largely diced
  • 200ml-300ml water (or more if necessary)
  • 5 cups (300g) pumpkin, largely diced
  • 500g chicken thigh or breast, sliced
  • 100g green beans, stems removed and cut into 3cm batons
  • 1/2 capsicum, largely diced
  • 2 tsp fish sauce
  • 2 tsp raw sugar
  • Steamed rice, for serving

Garnish:

  • Thai basil
  • Coriander sprigs
  • Lime juice

Equipment:

  • Sharp knife and cutting board and maybe a smaller one for smaller chefs.
  • Sturdy sauté pans, large pots and steamer
  • Set of small bowls for your mise en place.
  • Food processor or a mortar and pestle
  • A roller, spatula, tongs and serving spoon
  • Measuring cups and spoons and a scale

This booking is made on Culture Trip’s Terms & Conditions but please note the contract for the purchase of the experience is between you and Otao Kitchen as per their terms.

 

Get cooking in this Thai food masterclass
Online
 
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