IndoIndians Thai Cooking Class at Shally’s Dining
Thai Cooking Class with Chef Yong was a delicious experience! We learned to make two authentic dishes — Thai Papaya Salad (Som Tam) and Thai Green Curry (veg & chicken options) completely from scratch, guided step by step by Chef Yong, who brought his 20 years of Thai kitchen expertise.
All insider tips and tricks were shared generously, and the participants rolled up their sleeves to chop, pound, and stir like true Thai chefs. The best part? We sat down together to enjoy the dishes we prepared — fresh, flavorful, and full of zest.
A special surprise awaited us with a sweet ending: Mango Sticky Rice dessert, beautifully served and thoroughly enjoyed.
The class was fun, interactive, and everyone left with big smiles, new skills, and happy tummies.
Recipes from the Class
Thai Papaya Salad (Som Tam)
Ingredients
- 180g Young papaya, shredded
- 20g Carrot, shredded
- 15g Long beans, cut into 2 cm
- 3 pcs Cherry tomatoes, halved
- 1 Red chili, chopped
- 1 Red curly chili, chopped
- 1 clove Garlic, chopped
- 10g Peanuts, crushed
- Juice of 1 lime
Sauce
- 30g Sugar
- 30g Brown sugar
- 20g Fish sauce (or veg substitute)
- 15g MSG (optional)
- 40ml Lime juice
- 100ml Water
Method
- Shred papaya and carrots, then soak in cold water to make them crunchier and remove excess starch.
- Slice tomatoes, beans, chilies, and garlic.
- Prepare sauce by melting sugars with other sauce ingredients until shiny and thick.
- Mix papaya, carrot, beans, tomato, chilies, and garlic with the sauce.
- Top with crushed peanuts and lime juice before serving.
Thai Green Curry (Vegetarian)
Curry Paste Ingredients
- 25g Large green chili
- 20g Curly green chili
- 10g Red cayenne pepper
- 20g Garlic
- 20g Shallots
- 15g Galangal
- 20g Lemongrass
- 5g Lime
- 5g Terasi (veg substitute)
- 5g Turmeric
- 15g Coriander leaves
- 90ml Sunflower seed oil
Vegetables
- 1 Potato, diced
- 1 Carrot, diced
- 1 Broccoli, florets
- 1 Eggplant, diced
- 1 Yellow tofu, cubed
- Basil, Leunca (green nightshade), and sliced red chili
Other Ingredients
- Coconut milk
- Vegetable stock
Method
- Blend curry paste ingredients until smooth, then cook until the raw aroma is gone.
- Dice vegetables and tofu. Trim nightshade.
- In a pot, combine coconut milk, stock, and curry paste over medium heat.
- Add seasonings and vegetables. Adjust taste as desired.
- Garnish with basil and sliced red chili. Serve hot with steamed rice.
It was a wonderful afternoon filled with learning, laughter, and delicious food. Looking forward to many more such culinary journeys together!
