My Life Abroad: The Adventures of Two Birds
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Apr '10

Samui Institute of Thai Culinary Arts

Day 9 of 22

dsc04576.JPGWe decided in our last days to do a cooking class at SITCA, the culinary institute in Koh Samui.  Our menu:

~ Homemade Red Curry Paste (Kruang Gaeng Daeng)
~ Red Curry with Chicken and Potatoes (Gaeng Kati Gai)
~ Spicy Prawn Soup (Tom Yum Koong)
~ Savory Fried Flat Rice Noodle with Pork (Klauy Tiao Rad-Na Moo)

This was definitely an excellent class – we learned a lot about all the different chilies and their hotness, also how to make curry paste from scratch.  Our instructor and the facilities were top notch. I highly recommend a course when you are on the island. They have lunch and dinner menu’s – check online for advance booking

The courses include full explanation of the spices and ingredients used for the dishes. You do all your own prep (which we have found other courses don’t do this), then you go in and do all your own wok cooking.  Finally, of course you eat! 


I’ve incuded one of our recipies here for you to try.  Make your own curry paste and try it out for yourself. 

Our food was excellent.  We would definitely go back to this joint!

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Homemade Red Curry Paste


~ 1-dried large red chili for colour
~ 5-7 dried small red hot chilies for 3 fresh red-hot chilies
~ 2 tsp Garlic chopped finely
~ 2 tsp Shallots chopped finely
~ 1/4 tsp Kaffir Lime peel chopped finely or 2 fresh leaves
~ 2 tsp fresh lemon grass chopped finely
~ 1 tsp fresh Galangal chopped finely (spicy Thai Ginger)
~ 1/2 tsp black peppercorn
~ 1 tsp Shrimp Paste
~ 1/4 tsp Salt


Dried large red chili. Remove seeds for milder chili and cut into small longways pieces wtih a scissors and soak pieces in warm water until soft about 5-10 min. let drain until dry.

If using dried (rather than fresh) red hot chilis, soak them in warm water for 5-10 min and then drain until dry.

Put black pepper and salt in a stone mortar and grind to a powder

Add the chilis and pound to a smooth paste

Add Galangal, Lemon Grass, Kaffir Lime peel and pound to a smooth paste

Add Garlic, Schallots pound until smooth

Add Shrimp Paste and pound until smooth again

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