About This Class

Thailand is a land of contrasts, colour—and above all, unforgettable flavour. In this class, you’ll discover the secret to perfect Thai cooking: balancing the five essential flavours of sour, sweet, salty, bitter and spicy. We’ll begin with Pad Gaprao, a classic stir-fry of pork and holy basil served with jasmine rice and topped with a crispy fried egg. Next, you’ll prepare juicy chicken satay skewers, marinated and grilled to perfection. Finally, you’ll make satay sauce, a rich, nutty dip of peanuts, coconut milk, soy and spices—the perfect partner for satay and a versatile sauce for many other dishes. By the end of the session, you’ll be confident in the techniques that make Thai cooking both simple and full of flavour. Skills: • Understanding and balancing Thai flavours • Knife skills for prepping aromatics and herbs • Stir-frying with authentic technique • Marinating and grilling skewers • Making a classic peanut sauce from scratch What You Will Be Making: • Pad Gaprao (Thai Basil Stir-Fry with Pork) • Chicken Satay Skewers • Satay (Peanut) Sauce What You Will Take Home: Any additional portions you make can be taken home. Please bring your own containers to help reduce single-use packaging. What You’ll Get for Lunch: Enjoy your Pad Gaprao, chicken satay skewers and peanut sauce fresh in class—or take them home to share. Portions: Each dish is a generous portion for one. You're welcome to sit down and eat with us at the end of class or take it home to enjoy later. Please bring your own tubs or containers for anything you'd like to take home, as we're cutting back on single-use packaging. Details: • Half-day course – 3.5 hrs • Suitable for beginners and anyone keen to explore Thai cuisine Dietary Info: This class can be adapted for vegetarians (V) vegans (VV) and gluten free (GF) with advance notice. Vegetarian -Pad Gaprao - Thai basil stir fry with mushroom - Satay - Smoked tofu satay Upcoming Class Dates: • Thursday 10th September 2026 • Sunday 11th October 2026 • Saturday 21st November 2026 • Thursday 17th December 2026