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Silk & Heat
Discover the beauty of contrast in Thai cooking, where gentle, aromatic flavours meet the intensity of a blazing wok. This class introduces two essential techniques found in kitchens across Thailand.
What We'll Prepare
Tom Kha Gai — fragrant chicken coconut soup with galangal, lemongrass and kaffir lime leaves.
Pad Kra Pao — wok-fried garlic, chilli and Thai holy basil with your choice of chicken, pork or beef.
Why These Two Dishes?
These dishes represent two completely different approaches to Thai cooking.
Tom Kha Gai is built slowly, allowing delicate herbs and coconut milk to infuse into a silky, aromatic soup. Pad Kra Pao relies on intense heat and quick cooking to create bold, savoury flavours in minutes.
Together, they demonstrate how controlling heat is just as important as balancing flavour.
What You'll Learn
Infusing coconut milk without splitting.
Building layers of flavour using fresh Thai herbs.
Mastering high-heat wok cooking.
Balancing salty, spicy, sour and creamy flavours.
Skills You'll Take Home
Preparing authentic Tom Kha Gai from scratch.
Confident wok cooking using everyday equipment.
Understanding when to cook gently and when to cook fast.
Recreating both dishes with confidence at home.
Session Details
Duration: 2.5 hours
Start Time: 11:00 or 15:00
Guests: Minimum 2
Included
All ingredients
Guided hands-on cooking
Digital recipe collection
A Gentle Note
No previous cooking experience is required.
Suitable for beginners and confident home cooks alike.
Participants must be aged 17 or over.