Vegan/Vegetarian Thai Cooking Class in Bangkok

img_5432

Last week I flew to Bangkok, had a 48 hour layover and booked a Thai Cooking Class at MayKaidee’s Cooking School. Three of my KLM colleagues joined me, we had a blast and learned soo much about the Thai cuisine. May has become a very successful entrepreneur with restaurants and cooking schools in Bangkok, Chiang Mai and even New York. 

The best feature of her recipes is, they are all vegetarian and vegan,  the typical Thai flavour and spices make the dishes very tasteful. May changed her diet years ago to a vegetarian one after experiencing fatigue, bloating etc. In a matter of weeks, she felt so much better and energized. That’s why she continued to inspire others with her vegetarian and vegan Thai Cooking.

The class was fun and very well organized. We got to prepare at least 8 dishes, Pumpkin Hummus, Spring Rolls, Peanut sauce, ‘Pad Thai’, Red Curry Chili paste, Massaman Curry, Papaya Salad and Tom Yam Soup. All this without using any animal products like fish sauce. Only in the Pad Thai we used an egg. 

Making your own Chili paste is extremely easy and worth the effort, because the taste of a homemade paste is so much more authentic. I will post some of the recipes, with a little tweak, as soon as possible. For example I will substitute the soybean oil, which is used in most of the recipes, into scentless coconut oil. I try to avoid any vegetable oils, they are highly inflammatory. Read more about it in: Toxic oils and seeds oils.

I am also going to make the Pad Thai with Buckweat noodles instead of rice noodles. So here and there some minor but ‘good for your health’ changes. 

Most important thing, you gotto go to your asian store to get the real Thai ingredients like ‘lemon grass’, ‘galangal’, ‘kaffir limes’, etc.

Just some pics here to share with you my experience, stay tuned and I will post the Thai Red Curry paste real soon.

 

 img_5359

The Cooking school in Bangkok, on Khao San Road

img_5363

A well organized ‘mise en place’

img_5364

Thai Ingredients: Red chillies, garlic, ginger, galangal, kaffir limes, lemon grass and sjalots

img_5367

Pumpkin hummus with a dash of the Tom Yam Chili paste

img_5378

Preparing Green Papaya Salad

img_5381

Papaya Salad Ready

img_5385

Frying the Tom Yang Chili Paste

img_5394

Preparing the Tom Yam Soup

img_5404

 

img_5413

Deliciously Creamy Massaman Curry

img_5415 

Pad Thai

 

 

Please Share:
4 Comments
  1. reliablerxpharmacy 8 months ago

    Hi there would you mind sharing which blog platform you’re working with?
    I’m going to start my own blog in the near future but I’m having a hard time choosing between BlogEngine/Wordpress/B2evolution and Drupal.

    The reason I ask is because your design seems different then most blogs and
    I’m looking for something completely unique.
    P.S Sorry for being off-topic but I had to ask!

    • Author
      admin 7 months ago

      Hi So sorry for this late reply.. I just don’t check comments often. I have wordpress and the theme is Kleo/cleo. I used a freelancer from ‘upwork’ to do the website design. Goodluck

  2. corburterilio 7 months ago

    Hello. excellent job. I did not expect this. This is a remarkable story. Thanks!

  3. london keys 5 months ago

    Thank you for your article.Really looking forward to read more. Much obliged.

Leave a reply

Your email address will not be published. Required fields are marked *

*

© 2017 Yvette’s Healthy Kitchen |

Log in with your credentials

Forgot your details?