Organic Thai Farm Cooking Course

  Last weekend we visited an organic farm just outside of Chiang Mai for a full day Thai cooking class.  We started out class at a local market where we learned about a variety of rice (kao) and spices found in Thailand. 

 

Typical to a local Thai food market, we also saw a variety of unappetizing items such as: animal feet, ears, organs, heads and blood –nothing goes to waste here; giant leaches sliming around in buckets, frogs trying to jump out of nets; and fish being clubbed and then sliced. 

 

After the market, we drove 40 minutes into rural northern farmland.  It was nice to get out of the city smell of exhaust and into the fresh open air.  The farm was lovely, lots of green and lots of kitchen.  The kitchen looked like an open barn, though much nicer.  Inside were 8 workstations fully stocked.  The breeze passed through our kitchen as it pleased and seemed to blend our dishes back with the land from where the ingredients had grown. Ok, I know that sentence is a little Under the Tuscan Sun-ish, but seriously, that’s what it was like.

 

We pounded our own red and green curry by mortar and pestle, which we then mixed with coconut milk to make the delicious chicken curries (gaang sai gai).  Coconut milk is used in many Thai dishes and I think I’m in love with it.  Vince, too.  We cooked the most famous hot and spicy Thai soup -tom yam.  We made papaya salad (som tam).


Papaya salad is like a dose of cloud 9 in your mouth.  It basically consists of grated green papaya, chili, garlic, sugar, peanuts, and fish sauce.  If you can find green papaya you have got to try this dish.  We cooked the classic pad thai and pad see-ew.  For dessert we made another slice of heaven- mango with sticky rice (kao nio ma muang), made from essentially sticky rice, sliced mango and (you guessed it) coconut milk.  Also for dessert we made pumpkin in coconut milk (bod fak thong). Yep, pumpkin in Thai is the f-bomb.  It’s so cute when the little kids say it.
J 

 

 

We got the recipes and plan on cooking an enormous Thai feast for everyone when we get back home.  Vince and I have decided that when we do finally buy a house it’s going to need a yard big enough for our own organic garden and outdoor kitchen. 

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~ by The Piersas on June 23, 2008.

4 Responses to “Organic Thai Farm Cooking Course”

  1. I found many recipes for Green Papaya Salad, all pretty much the same. My goal is to find a green papaya and try it out. I’ll let you know how it turns out. Can’t wait until you guys are home and we’ll ahve a big thai food party!
    Love, Mama

  2. The food looks fabulous! I’ve never cared much for curry but
    I am willing to give it another try. If you guys make it, I
    will come.

    Love, Mom

  3. If you are interested in Thai cooking Heres a good site for Thai cooking
    http://www.thaifoodtonight.com
    It’s got about 30 recipes each one with a cooking video to go along. Free too

  4. You guys, Yesterday Dad & I went to the Thai Curry House in Butnsville. I really wanted to try Som Tam (Papaya salad) It was good. I don’t know if I would call it a dose of cloud nine. Dad had pad thai (excellent) and I had red curry and shrimp (even better) Maybe when you get home we can go there. Your treat of course since you know we will beat you guys in the pinochle tournament! Mama

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