Thai Herbs, ingredients for Thai curry paste
Private Asian Market Tour & Cooking Class
Explore an Asian Market and learn how to stock up on Thai and Vietnamese staple ingredients. Discover authentic fresh herbs, vegetables and cooking utensils that are essential to Asian cooking. We will meet at the Viet Wah Supermarket in the International District, then explore the good food in a nearby restaurant while we discuss and plan your menu over a bowl of noodle soup. Bring your recipes and cookbooks and create a shopping list.
9:30 am – 11:00 am Asian Market Tour. Noon – 2:30 pm Cooking Class at Pranee’s Thai Kitchen. $150 per person (minimum of 3 people)
Please call to schedule your private Market Tour and Cooking Class.
Asian Market Tour & Cooking Class
9:30 AM–3:30 PM Asian Market Tour & Cooking Class
$125 per person (minimum of 6; maximum of 12 persons)
Asian Market Tour & Cooking Class Special Menu:
Thai Menu A:
Yam Neua (Beef Mint Salad with Toasted Rice Powder), Tom Kha Gai (Chicken Galangal Soup with Lemongrass and Kaffir Lime), Phad Thai (Phad Thai Noodles Stir–fry with Prawns), Chu Chi Curry (White Fish in Chu Chi Curry Sauce), Gai Phad Med Mamuang (Stir–fried Chicken, Onion, Pepper and Cashews), Kao Horm (Steamed Jasmine Rice), and Kao Neow Dam (Black Rice Pudding with Coconut Milk).
Thai Menu B:
Yam Neua (Beef Mint Salad with Toasted Rice Powder), Tom Yung Goong (Sweet and Sour Prawns with Lemongrass and Kaffir Lime Leaf), Phad Kee Meo (Stir–fried Fresh Rice Noodles with Spicy Sauce and Thai Basil), Gaeng Kew Wan Gai (Green Chicken Curry with Thai Eggplant and Basil Leaf), Pak Bung Fai Dang (Flambeed Stir–fried Swamp Morning Glory), Kao Horm (Steamed Jasmine Rice), and Kluey Bud Chee (Fragrant Banana in Coconut Milk).
Vietnamese Menu A:
Pho Bo (Beef Pho of Northern Vietnam), Bahn Xeo (Vietnamese Crepes with Fresh Herbs and Dipping Sauce), Bo La Lot (Grilled Wrapped Ground Beef with Wild Pepper Leaf), Hom Hoa Chuoi (Banana Blossom Salad), and Bahn Khoai Mi (Steamed Cassava–Coconut Cake with Sweet Coconut Sauce).
Bayview School of Cooking
Olympia
http://www.bayviewschoolofcooking.com/schedule1.html
Thai Cooking 101 – Part I, $60
Monday, January 16, 2012, 6–8:30 pm
Thai restaurants have become immensely popular – almost everyone loves the bright and balanced flavors of this Southeast Asian cuisine. If you’ve wanted to create Thai dishes at home but were afraid it’s too difficult, this class is for you! Pranee will demonstrate, step-by-step, how easy it is to prepare four standards of Thai cooking: curry, stir-fry, soup and salad. You’ll learn to prepare Chicken Satay, Tom Yum Goong, Green Curry and Green Papaya Salad. Let Pranee help you keep that New Year’s resolution to learn something new!
Complementary wine pairing. $60 ($110 for both Thai Cooking 101-Part l and Part ll)
Thai Cooking 101 – Part II, $60
Monday, February 6, 2012, 6-8:30 pm
Thai food has become one of the most popular ethnic cuisines in the U.S. and for good reason—everyone loves the bright flavors and satisfying dishes. If you’ve been afraid to try Thai cooking at home, this class is for you! (not necessary to have taken Thai Cooking 101- Part I) Pranee will demonstrate, step-by-step, how easy it is to prepare four standards of Thai cooking: curry, stir-fry, soup and salad. You’ll learn to prepare Phad Thai, Tom Kha Gai (coconut milk chicken soup), Yellow Curry Chicken, and Beef Mint Salad. Let Pranee help you keep that New Year’s resolution to learn something new!
Complementary wine pairing. $60 ($110 for both Thai Cooking 101-Part l and Part ll)
PCC Cooks
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1508
Thai Classic
Members: $45; Non–Members: $50
Tuesday January 10, 2012 6:30-9pm West Seattle
Wednesday January 18, 2012 6:30-9pm Edmonds
Wednesday February 1, 2012 6:30-9pm Redmond
Wednesday February 15, 2012 6:30-9pm Issaquah
Wednesday February 29, 2012 6:30-9pm West Seattle
Wednesday March 14, 2012 6:30-9pm Redmond
Monday March 19, 2012 6:30-9pm Greenlake
No need to go out every time you crave Thai food; Pranee will teach you the basics of making noodle dishes, curry and soup – the three top favorites. When you know these fundamentals, you’re on your way to enjoying this cuisine any time. Pranee will focus on techniques and the use of herbs and spices as she directs you in making the classic Phad Thai with Tofu; Curry Paste for Phanang Neua (beef in phanang curry sauce) and a popular soup, Tom Yam Gai (sweet and sour prawns with lemongrass and lime). With meat and seafood, optional eggs; no dairy. Class size limited to 14.
Dish It Up!
http://dish-it-up.com/class-calendar
Ballard
Taste of Thailand, $70
Monday, January 23, 2012, 6-8:30 pm
Chef Pranee will teach you Thai cooking this spring with easy entertaining for a big crowd. You will learn how o stock up on Thai staple ingredients such as fish sauce, soy sauce, cocnut milk, red curry paste, garlic and shallots. The rest of Thai cooking at home will be easy and fast with five ingredients or less in each recipe. Thai cooking is usually wither complicated or time consuming, but with the right recipes, tips and techniques you will be inspired to have Thai as your new cooking repertoire with confidence. Come and learn these classic Thai dishes: Kratiem Prig Thai Moo (Pan-fried Garlic Pork Tenderloin), Gang Keow Wan (Prawns in Green Curry with Thai Eggplants and Basil Leaves served with Jasmine Rice), Phad Med Manuang Gai (Stir-fried Spicy Chicken with Cashew Nuts and Sweet Onion); Pla Sam Rod (Phuket Three-Flavor Fish-local seasonal white fish with three-flavor sauce served with jasmine rice), and Kao Neow Mamuang (Sweet Sticky Rice with Mango).
Magnolia
Taste of Thailand, $70
Tuesday, February 7, 2012, 6-8:30 pm
Cook’s World
http://www.cooksworld.net/classes.php?m=04&y=2011
Seattle
Basic Thai Cooking, $60
Monday, December 12, 2011, 6:30–9:30 pm
Guest Chef Pranee Halvorsen, a native of Thailand, will demystify Thai cooking sharing these popular & delicious Thai recipes: Gaeng Phed Daeng (Fresh and easy homemade red curry with pork, bamboo shoot and Thai basil) Tom Sap (sweet and sour soup with chicken, lemongrass and galangal), Tapioca Pearls w. Sweet Coconut Cream and everyone’s favorite: Phad Thai! After taking this class you will understand the harmony of Thai cooking: balancing the four primary flavors of sweet, sour, salty and spicy in your everyday cooking and how to stock a basic Thai pantry. The class will also introduce you to the Thai herbs of lemongrass, galangal and Kaffir lime.
Menu: TBA on school website, $60
Monday, January 9, 2012, 6:30–9:30 pm
Monday, February 13, 2012, 6:30-9:30 pm
Blue Ribbon Cooking School
http://www.blueribboncooking.com/cookingclasses.html
Seattle
Thai Cooking Party, $95
Monday, January 30, 2012 6-9:00 pm
Pranee, a native of Thailand, demystifies Thai cooking with these popular and seductive traditional Thai dishes. She’ll help you to understand the harmony of Thai cooking, and to balance the four primary flavors of sweet, sour, salty and spicy in your everyday cooking. This class will also introduce you to the Thai herbs of lemongrass, galangal and Kaffir lime. The fresh fragrances of these herbs will envelope you as their deliciously distinctive flavors dance across your taste buds. Menu: Por Pia Sod (Fresh rice paper roll herbs, vegetables and tofu served with sweet chili dipping sauce), Tom Kha Gai (Coconut milk-based soup with chicken, lemongrass, Kaffir lime and other spices), Phad Thai (Stir-fried rice noodles with Phad Thai sauce and chicken or prawns), Phanang Neau (Phanang Curry with Beef), Saku Peak (Warm tapioca pearls with fragrant banana and sweet coconut cream).
A Chef Kitchen
http://www.a-chefs-kitchen.com/index.html
Edmonds
To be Anouced
Culinary Events Northwest
http://culinaryeventsnw.com/index.php
Lynnwood
The Curries of Thailand, $55
Wednesday, January 25, 2012 6:30-9:00 pm
Learn how to blend exotic herbs and spices of Southeast Asia into the magic of Thai curry pastes. Then, with Pranee’s guidance we’ll use those pastes (concentrates) to make delectable Red, Green and Yellow curries while preparing this delectable menu: Gaeng Keow Wan Mu (green curry paste with pork, Thai eggplant, bamboo shoots & basil), Tod Man Pla (red curry with Salmon fish cake served with Cucumber Salad & spicy-sweet chili sauce), Khao Phad Sapparod (yellow curry fried rice with prawn, pineapple & cashew nuts) and Kluey Bud Chee (fragrant banana in coconut milk).
Thai Cuisine — Family Style, $55
Thursday, March 22, 2012 6:30-9:00 pm
Chef Pranee will create with us a Thai meal typically served on special days for her family. As we plunge deep into the culinary core of Thai cuisine, Pranee will share stories about family traditions and the people of Thailand. On the menu: Gaeng Jued Moo Sap Woonsend (soup with ground pork and cellophane noodles), Chu Chee Pla (pan-fried fish with red curry sauce and shredded Kaffir lime leaves), Phad Pak Ruam Mit (Stir-fried mixed Asian vegetables with prawns & oyster sauce), Thai Chili Dip (served with fresh vegetables) and Tua Pep (sticky rice dumpling with Mung bean stuffing and coconut-sesame seed coating)
Bella Kitchen Essentials
http://www.bellakitchenessentials.com/
Gig Harbor
TBA
Canyon River Ranch
http://www.canyonriver.net/cookingclasses.html
Ellensburg
The Seductions of Thai Food, $85
Saturday, April 28, 2012 5:00-8:00 pm
Pranee, a native of Thailand, will demystify Thai cooking with these popular and seductive Thai dishes. Pranee will help you to understand the harmony of Thai cooking: balancing the four primary flavors of sweet, sour, salty and spicy in your everyday cooking. The class will also introduce you to the Thai herbs of lemongrass, galangal and Kaffir lime. The fresh scents of these herbs will awaken you and your taste buds.
Menu: Yum Neua (sliced grilled beef sirloin steak with mint, toasted rice powder, lemongrass, and galangal, scallion and lime juice served with sticky rice), Tom Kha Gai (coconut milk-based soup with chicken, lemongrass, Kaffir lime and other spices), Phad Thai (stir-fried rice noodles with PhadThai sauce and chicken or prawns), Kao Neow Mamuang (ripe mango served with glutinous rice and topped with coconut milk and sesame seeds).
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November 17, 2008
I have always loved Thai cuisine, but thinking about making it intimidated me – that is until I took Pranee’s class. She opened my eyes to another culinary world where peppers reign supreme. Pranee’s willingness to share her vast knowledge (and enthusiasm) of Thai cooking was much appreciated. I urge anyone who loves Thai food to participate in one of her classes. It is worth every dollar spent.
Testimonial by abridgetochina
My dinner group on the Eastside of Lake Washington just attended a party catered by Pranee and Naomi.
They did a fabuolous job with all of the courses, teaching us to stir fry the Phad Thai and learn to make colorful Thai garnishes for the courses.She is organized, fun-loving and an awesome cook!I have attended Thai and Viet Namese classes in the past and definitely motivated to take more in the future!
Pranee-
Thank you so much for such an informative, action packed and fun filled class! I learned so much!!! It was great to have someone tell me what all of those things were at the market. I often look at them and wonder what they are and what to do with them and now I know.
Last night I made the mint salad and it was a huge hit for my whole family. Tonight I made the green curry and the stir-fried wide noodles. Success again! Although i put a little too much red pepper powder in the noodles for the kids. I even tried the sticky rice/coconut milk dessert on the website. It was as good as the restaurant!
I really appreciate your enthusiasm, knowledge and delight in sharing. I plan to take another class soon!
Cheers,
Laurie R.
Testimonial by Laurie R. Student from A full day of Market Tour & Thai Cooking Class.
[...] Victoria Pranee Halvorsen at PCC [...]
November 17, 2008I have always loved Thai cuisine, but thinking about making it intimidated me – that is until I took Pranee’s class. She opened my eyes to another culinary world where peppers reign supreme. Pranee’s willingness to share her vast knowledge (and enthusiasm) of Thai cooking was much appreciated. I urge anyone who loves Thai food to participate in one of her classes. It is worth every dollar spent.
+1
Hi Pranee,
I just want to thank you, and Naomi, so much for making Suz’s birthday so special. It was well worth the wait. We had such a great time. The food was amazing! You made the teaching very understandable and we will try some of these dishes very soon. Our guests all enjoyed themselves immensely and I can’t thank you enough for making the evening so perfect. You were amazingly organized and it just flowed so well. ~Ian