Tasting Thailand Cooking Class
Highlights
- Savour melting confit duck parcels, learning to wrap tender duck in betel leaves with coconut dressing.
- Master crispy salt and pepper soft shell crab, enhancing your skills with fresh shallots and zesty lime.
- Create a handmade red curry paste, elevating your stir-fry with aromatic kaffir lime and Thai eggplant.
- Indulge in quick mango sorbet, a refreshing dessert that perfectly rounds off your culinary adventure.
In this class with Sticky Rice Cooking School, taste your way around Thailand while learning how to prepare soft shell crab, confit duck and a red curry paste.
Class Menu
Melting confit duck parcels; Tender slow-cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing.
Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper; Master the art of Crispy Salt and Pepper Crab.
Stir fried beef with Kaffir lime and Thai eggplant; This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime.
Twice cooked, tamarind pork belly, with green paw paw and apple slaw.
Quick Mango sorbetm- a great dessert to finish.
Images and Video
Dates & times
- Next occurrence: reoccurring
Features
Tags
Disabled access available, contact operator for details.
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