Van we were picked up in
The van we were picked up in was pretty cool. The seats had been taken out and 2 couches filled the spots. The thing that is great about all these tours is they will come and pick you up from the lobby of your hotel for free.
Everything was really well presented and all the ingredients needed assorted on a plate ready to be chopped. Once you had finished one of the courses you would eat it and the staff would come around and clean up all the workstations ready for the next course. If only that would happen in everyday life....
Yui - Our Teacher
Yui, meaning big cheeks in Thai, was lovely. The cooking course was done from her house which made it very personal.
Naomi stuffing cucumbers
Then we put the mince mixture into the hollowed out cucumbers. Yui had a pot of broth cooking on the stove with spring onions and stock and when we had finished with our cucumbers we put them into the soup. While they were cooking she showed us how to make carrot carvings. Mine were pretty uneven and not worth picturing, but i always say as long as it tastes good it doesn't matter!
Clockwise from top, minced chicken, lemongrass, thai basil, pumpkin, onion, ginger, kaffir lime leaf, cooked brown rice.
Frying the rice
Finally in the half day course was our choice of curry. Yui asked us at the beginning of the class which curry we would like to make, and I suggested Panang, as not many people there had tried it and i thought it was one of the best curries. So we started off by making the curry paste.