Thai Farm Cooking School - Chiang Mai

Deep five. Alright, so this is the next morning. We are heading out for cooking lessons today. As you can see, the weather is not on our side. Feeling a lot, lot better today than yesterday. No fever. First point on our tour will be the local market where we buy our groceries for our cooking lessons. So, I'm psyched. Three popular curry paste in Thailand. Can you guess which one is popular? We have green curry, red curry and yellow curry. All curry paste has the same ingredients but different chili. For green curry, we use red chili. For red curry and yellow curry, we use sun-dried chili. For yellow curry, we add turmeric powder. For green curry and red curry, we cook with eggplant and middle eggplant. For yellow curry, we cook with potato. It's oyster sauce. Oyster sauce is a top secret for Thai food. Our coconut milk from Germany. Next up, Thai farm cooking school. Quick disclaimer, today's episode will be only about cooking, Thai cuisine and ingredients. So, if you're not into any of those things, you should head over to the next episode. And trust me, the next one will be just beautiful. So, let's get cooking. Open. Close. Plug in. And cook. Our farm is a family farm. We farm for our kitchen. We only grow the important herbs, vegetables and some fruit. We have organic farm. We don't use a pesticide. I will show you some herbs and vegetables we use for our cooking today. So, eggplant, we grow everywhere. They might come eat here. Finish eggplant here, move to other. This is coriander or pandan. So, they don't ruin all of them. So, many life here. So, if you see spider or snake come into you, don't have to worry today, okay? And birds, bugs, insects, they also hungry. They need food like you, like us. We are so hungry. Eggplant, Thai eggplant. We use this for red curry and green curry. This one is sweet. This one is bitter. Bitter eggplant for green curry and red curry. But yellow curry, we cook with potato. And this, yeah, kaffir lime. We use for soup and curry. Garlic, grow from garlic. We use this one for Pad Thai. Chili or big chili. Can you guess which one the most spicy? The red one. The red one, yeah. Small but strong. But the sweet basil that we use for curry has purple color like this. This is sweet basil. This is Thai basil or spicy basil. This part, bottom part, we use for make curry paste. And the middle stem, we use for soup. Tom yum soup or coconut milk soup. And the leaves, we use for make lemongrass tea. Mix with holy basil and some sugar. We use this one in tom yum soup and coconut milk soup and for make curry paste. We don't peel the skin. We use the skin. We slice and put in the soup. This cooking class is for everybody. We even had some girls from New York who said they never cooked in their whole life before and that was their first time. So, I'm pretty sure everybody can do it. And the cuisines are not so hard to cook. So, just give it a try and you'll be definitely surprised about what you can achieve yourself. Let me give you guys some examples what we cooked. I'm sorry. I could not film all the things we've been cooking. So, I concentrated on cooking and not on filming. But at least I managed to take some shots of it. And here are some examples of the dishes we cooked. At first, we started with tom kha gai. Then we made a traditional pad thai. After that, we took a shot at a stir fry and then we made a traditional red thai curry. The dessert was one of the best things I ever had. We had coconut milk and bananas. And trust me, if you've never tried it, you have to try it. It's really, really good and you won't regret it. Definitely. Oh, and by the way, this is how you make green food coloring. Then you take your bananas, your panda leaves and your coconut milk and the green food dye and you cook it till you think it's done. If you're lucky, you'll end up with this. So, enjoy. So, this concludes our cooking session today. I hope you enjoyed what you've seen. And if you have any questions about recipes or ingredients or anything, don't be shy. Post in the comments below. And I'm hoping to see you guys next time.