Understand how to use indigenous ingredients such as tamarind, lemongrass, galangal and fish sauce to create the distinctive balance between hot, sour, salty and sweet flavours that underpins authentic Thai dishes such as Pad Thai and Green Curry.
Dishes typically included are:
Pad Thai with Prawns
Green Thai Chicken Curry
Pandan Mousse with Pineapple
Techniques covered include:
- Understanding of the balance of key flavours of Thai cuisine
- Explanation of the indigenous Thai ingredients
- Thai salad dressing
- Thai curry base
- Rice cookery
- Various dessert techniques in mousse preparation
The above dishes are representative of the recipes taught on this cookery course. However, Swinton Park Cookery School reserve the right to change any or all of these dishes, as circumstances require.