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Voir toutes les excursions à KrabiCours de cuisine thaïlandaise pratique dans une cuisine en plein air à Ao Nang à Krabi
Cuisinez quatre plats thaïlandais classiques à partir de zéro avec un chef local dans une cuisine en plein air, en commençant au marché et en terminant par le repas que vous avez préparé.
Cours de cuisine thaïlandaise pratique dans une cuisine en plein air à Ao Nang: En bref
| Price | From $48 per person |
|---|---|
| Duration | 4 hours |
| Languages | English |
| Tour type | Guided Tour |
| Booking | Direct with the local operator — no OTA markup |
Description complète
La cuisine thaïlandaise prend tout son sens une fois que quelqu'un vous en montre la logique : l'équilibre entre épicé, acide, salé et sucré, et pourquoi l'ordre dans lequel on ajoute les ingrédients dans le wok change tout. C'est précisément ce que ce cours enseigne, en utilisant quatre plats comme support.
Cela commence dans un marché local où votre chef vous présente les ingrédients qui déroutent la plupart des visiteurs, le galanga face au gingembre, les quatre types de basilic, le sucre de palme, la pâte de crevettes, et les piments qu'il faut traiter avec respect. Puis retour à une cuisine en plein air où chacun dispose de son propre poste, wok et brûleur. Vous pilez votre propre pâte de curry dans un mortier en granit, ce qui est plus difficile et bien meilleur au goût que n'importe quel pot du commerce, puis vous cuisinez un curry, un sauté, une soupe et un dessert.
Le meilleur de tout : vous mangez ce que vous avez préparé, assis ensemble à la fin avec tout ce que vous avez cuisiné étalé devant vous. Vous partez avec un livret de recettes et, plus utile encore, avec la technique entre vos mains.
Programme
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.
Programme détaillé
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.
Inclus
- Visite guidée du marché
- Tous les ingrédients et le matériel de cuisine
- Chef instructeur anglophone
- Tablier et poste de cuisine personnel
- Livret de recettes à emporter
- Eau, thé et boissons non alcoolisées
- Prise en charge à l'hôtel dans la zone d'Ao Nang
Non inclus
- Boissons alcoolisées
- Achats supplémentaires au marché
- Pourboires
- Prise en charge à l'hôtel hors d'Ao Nang
Informations importantes
Point de rendez-vous
Cooking school in Ao Nang, with pickup from nearby hotels
À savoir avant de partir
- Annulation gratuite jusqu'à 24 heures avant le début de l'activité
À propos de cette activité
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Avis des voyageurs
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.