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Traditional Thai Cooking in Bangkok

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The sun beat down on our necks as we exited the BTS, surprisingly hot even in the haze. As we stepped away from the crowd we were greeted by a friendly Thai man, our host for the morning, and with a smile and a warm welcome our traditional Thai cooking class with Silom Cooking School began.

Our first stop was a local market; our guide Peekaboo showed us the varieties of curries, and explained the differences between them. He compared them to the colours of the traffic lights: like a traffic light there were three colours of curry; red, yellow, and green.

all the different curries

all the different curries

We continued on through the market, picking up ingredients as we went and putting them into our individual baskets we received on arrival (which included drinking water and an umbrella in case it rained). We passed fresh coconut, fish, chicken, beef, vegetables and fruits. I totally cracked up when Peekaboo told us ‘Asian bananas are small, your banana much bigger’. Clearly I have the mind of a 10 year old.

Little Asian bananas

Little Asian bananas

After washing our hands we quickly got to work making coconut cream and coconut milk for later. Peekaboo had us all hysterical after telling us about the properties of tamarind…I’ll save the details but basically if you are constipated it will help you “ka-boom!”

After getting the coconut cream and milk, we got started on the first dish of the day: Pad Thai. Which is pretty much my favourite thing ever lately so I was super stoked for that and pretty impressed with myself and the end result: yum!

Prepping the ingredients for our Pad Thai

Prepping the ingredients for our Pad Thai

Next we cooked spring rolls and papaya salad; both of which were delicious as well. We all had a good laugh at me grating the papaya; everyone thought I would grate my fingers. Pleased to report that did not happen!

Photo credit: Thanyanan P.

Photo credit: Thanyanan P.

Our final cooked dish was a curry, and upon completion we were given dessert: Mango Sticky Rice, and a Silom Cook Book full of delicious thai recipes that I hope I will be able to re-create at home!

Mango sticky rice: yum!

Mango sticky rice: yum!

It was an amazing way to spend the morning, and I loved every minute of the entire experience. Peekaboo was an absolute pleasure to work with and a fantastic teacher. He kept true to traditional thai methods and cooking, but kept us all engaged; laughing, smiling, and entertained. “Always smile” he would tell each of us, “smile and maintain eye contact when you cook for someone.” I think I managed to do that most of the time- and more impressively, not injure myself in the process. Success!
To book your own authentic thai cooking class, be sure to check out the Silom Cooking School Website.

Need a place to stay? I love using hotels.com, booking.com, and airbnb!

I was a guest of Silom Cooking School as part of the TBEX events. However all opinions are, and impressive thai cooking skills, are as always, my own.

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