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Thai Cuisine: A Complete 14-Day Course
Beginner
thai cuisine
cooking
recipes
asian food
About this course
A complete fourteen-day course in Thai cooking, moving from essential ingredients and flavor balance to curries, soups, noodles, salads, rice dishes, sauces, and desserts. The lessons explain not only recipes but the logic of Thai cooking: ingredient order, aromatic foundations, texture, and final flavor adjustment.
Designed for a home kitchen, the course includes practical substitutions for ingredients that may be difficult to find. By the end, learners can plan a Thai menu, adjust heat levels, and prepare a range of dishes while preserving their characteristic balance of flavors.
Lessons (14)
1
Thai flavor foundations and kitchen setup
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2
Jasmine rice, sticky rice, and texture
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3
Tom yum with shrimp or chicken
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4
Tom kha gai
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5
Pad kra pao
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6
Pad Thai without sticky noodles
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7
Khao pad: Thai fried rice
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8
Green curry
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9
Red curry and panang curry
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10
Massaman curry
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11
Som tam
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12
Larb and nam tok
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13
Thai sauces, dips, and street-food snacks
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14
Mango sticky rice and a final menu
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