Ever had a delicious meal in a restaurant and don’t want to finish it because then it will be over? Imagine feeling like that but then being able to go home and make the exact same thing. This is how we felt when we popped along to our first Thaikhun Thai Cookery Class.
On the last Sunday of every month, the Intu Metrocentre Thaikhun restaurant hosts their very own Thaikhun Thai Cookery Class for up to 8 budding chefs or Thai food gourmands.
After a quick welcome drink it was down to business for the inaugural Thaikhun Thai Cookery Class. Our Chef for the evening, Sal, talked us through the menu and ingredients before a demo of our starters that we had to try to follow. Eeek! Por Pia Tod Gai (Chicken Spring Rolls) look ever so simple when the professionals whip them up for you.
Guiding us through the filling and rolling process, Chef Sal definitely got a good laugh at some of the rolls. From thick to thin and everything in between, we all commented on just how easy and simple they were to make. Fresh Por Pia Tod Gai were brought out while our creations were boxed so we could tuck in to our starters.
As we ate, the decks were cleared for round 2 – Geang Kiew Wan (Green Chicken Curry). Due to the limitations in place within the Metrocentre, we were limited to sharing burners between couples but it helped split the group up and give us all that little bit more space, and giggles!
The Thaikhun Thai Cookery Class made a start on our Geang Kiew Wan paste, the base of our dish. As the dish is completely suited to your tastes, we had free reign to add as much chilli and garlic as we wanted. Now of course everyone was sensible with their chillies adding 1 or 2 of from the pile they were given. Us? We added all 10 chillies and all of the garlic. Full steam ahead for Team Vincent! I do always complaining about things not being hot enough!
With an insane amount of strength from the Husband, we beat and mashed our fresh ingredients (Garlic, Shallots, Chilli, Shrimp Paste, Lime Leaves, Galangal and Lemongrass) before adding to a piping hot wok. The paste was cooked off and the chicken was quickly added. In went the fresh vegetables and coconut milk. Before long, we had a delicious and VERY spicy Geang Kiew Wan ready to eat! Through the chilli sweats, we were again impressed with the freshness and speed of our curry.
We were impressed that Chef Sal could recommend local places to buy the ingredients we used and which substitutions could be for fresh items we couldn’t get hold of. I had expected to come away with a very expensive shopping list of items you must buy but these Thai cookery “hacks” were pretty helpful, especially as supermarkets like Sainsburys now stock a huge array of world foods.
We have made the curry a couple of times now since our class and it has been quick and easy. Each time I have tweaked the veg to suit what we had in the fridge or fancied. The curry paste always seemed so time consuming to make. As it can be frozen, it’s great to make in bulk ready for a quick dinner. You could use it to either make a curry, a noodle dish or even a Thai broth base.
Priced at £50 pp, you get 2hrs of fun, learning to make a starter and a main course which you can tailor to your tastes. You not only get to learn more about the Thai culture but the cookery skills needed. Goody bags are provided to help you get started at home! The classes can be adapted for dietary requirements and allergies so do mention that in advance when you book.