Weitere ausgewählte Erlebnisse in Krabi
Alle Touren in KrabiPraktischer thailändischer Kochkurs in einer Freiluftküche in Ao Nang in Krabi
Kochen Sie vier klassische thailändische Gerichte von Grund auf mit einem lokalen Koch in einer Freiluftküche, beginnend auf dem Markt und endend mit der von Ihnen zubereiteten Mahlzeit.
Praktischer thailändischer Kochkurs in einer Freiluftküche in Ao Nang: Auf einen Blick
| Price | From $48 per person |
|---|---|
| Duration | 4 hours |
| Languages | English |
| Tour type | Guided Tour |
| Booking | Direct with the local operator — no OTA markup |
Vollständige Beschreibung
Thailändisches Essen ergibt Sinn, sobald einem jemand die Logik dahinter zeigt: die Balance von scharf, sauer, salzig und süß, und warum die Reihenfolge, in der man Dinge in den Wok gibt, alles verändert. Genau das lehrt dieser Kurs, anhand von vier Gerichten als Vehikel.
Es beginnt auf einem lokalen Markt, wo Ihr Koch Sie durch die Zutaten führt, die die meisten Besucher verwirren, Galgant versus Ingwer, die vier Basilikumsorten, Palmzucker, Shrimp-Paste, und die Chilis, die man mit Respekt behandeln sollte. Dann geht es zurück in eine Freiluftküche, wo jeder seine eigene Station, Wok und Brenner erhält. Sie stampfen Ihre eigene Currypaste in einem Granitmörser, was mehr Arbeit macht und weit besser schmeckt als alles aus dem Glas, und kochen sich dann durch ein Curry, eine Pfanne, eine Suppe und ein Dessert.
Am besten von allem: Sie essen, was Sie zubereiten, und sitzen am Ende zusammen, mit allem, was Sie gekocht haben, vor sich ausgebreitet. Sie gehen mit einem Rezeptheft und, nützlicher noch, mit der Technik in den Händen.
Ablauf
The schedule below is a suggested plan and can be adjusted to suit your preferences.
Pickup and market visit
Meet your chef and walk a local market, learning to identify herbs, pastes and chillies.
Kitchen welcome and prep
Settle into your own station, put on an apron and learn knife work and prep basics.
Curry paste and first dishes
Pound paste by hand, then cook a curry and a stir-fry at your own wok burner.
Soup and dessert
Balance a classic Thai soup and finish with a coconut-based dessert.
Sit down and eat
Share the full spread you have cooked and collect your recipe booklet.
Detaillierter Ablauf
The morning opens around 09:00 with pickup and a walk through a local market, where your chef stops at stalls to explain lemongrass, galangal, kaffir lime, palm sugar and the difference a fresh chilli makes. It is a short, practical tour rather than a sightseeing one, and you will use several of the things you handle.
By 10:00 you are at the open-air kitchen with an apron and your own station. Prep and knife work come first, then from around 10:30 the real cooking: pounding curry paste in a granite mortar, tempering coconut cream and running your own wok through a curry and a stir-fry. The chef circulates constantly, correcting heat and seasoning.
Soup and dessert follow at 11:45, and by 12:30 everything is carried to the table and eaten together. You are usually finished and back at your hotel by around 13:15 with a recipe booklet in hand.
Inklusive
- Geführter Marktbesuch
- Alle Zutaten und Kochausrüstung
- Englischsprachiger Kochinstruktor
- Schürze und persönliche Kochstation
- Rezeptheft zum Mitnehmen
- Wasser, Tee und Softdrinks
- Hotelabholung im Gebiet Ao Nang
Nicht inklusive
- Alkoholische Getränke
- Zusätzliche Markteinkäufe
- Trinkgelder
- Hotelabholung außerhalb von Ao Nang
Wichtige Informationen
Treffpunkt
Cooking school in Ao Nang, with pickup from nearby hotels
Gut zu wissen
- Kostenlose Stornierung bis 24 Stunden vor Beginn der Aktivität
Über diese Aktivität
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Bewertungen
We started at the local market where the chef walked us through galangal versus ginger and made us smell every herb before buying. Then four dishes in the open-air kitchen: tom yum goong, green curry from a paste we pounded ourselves, pad thai and mango sticky rice. The mortar and pestle work is harder than it looks and my arms knew about it the next day.
Each of us had our own wok station rather than sharing, which is why this was better than the class I did in Chiang Mai. The chef adjusted the chilli levels per person and mine came out properly hot. We ate everything we cooked at a long table at the end.
As a vegetarian I was worried I would just be watching, but they swapped in tofu and mushroom and left the fish sauce out of my curry paste. Nothing felt like an afterthought. They also emailed the recipe cards afterwards and I have made the green curry twice at home.
Four hours went quickly. The kitchen is genuinely open-air with fans, so you sweat, but that is part of it. Learning that the paste is just pounded lemongrass, kaffir lime peel and chillies rather than something mysterious was the useful takeaway.
Small group of six so the chef had time for everyone. The mango sticky rice at the end used properly ripe nam dok mai mangoes and coconut cream we watched her warm with salt and pandan. Pickup from our Ao Nang hotel was on time.
Really good class and a friendly chef. The market portion felt a little rushed at maybe 25 minutes, I would have liked longer to look around. The cooking itself and the food we produced were excellent.
My two teenagers did this with me and both of them cooked their own pad thai without much help. The chef was patient about explaining the difference between palm sugar and regular sugar and why the balance matters. We left completely full and took the leftovers.
Best 48 dollars I spent in Krabi. You cook four dishes, you eat four dishes, and you actually understand why Thai food tastes the way it does by the end. Apron and drinking water provided, just wear something you do not mind smelling of garlic.