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Masterclasses

Practical and kitchen-tested recipes with a mix of theory, history, psychology, and Siamese culture tidbits.

Get unlimited access to Thaifoodmaster’s constantly growing library of prime professional masterclasses, articles, recipes and videos on Siamese culinary topics, available nowhere else in English.

Masterclass

Curry Paste Permeability

Bringing an exceptional approach to the discussion of curry pastes, this article – rather than providing exact recipes – introduces the concept of “permeability” as a framework for understanding how to adapt pastes to different ingredients. This approach guides cooks in focusing on core principles rather than precise measurements.

Masterclass

Minced-Bird Style Curries – A Peek Into Traditional Ingredients and Cooking Methods (แกงสับนก; Gaaeng Sap Nohk)

In this article, we will explore the origins and evolution of this, resources-friendly, minced meat style of curry making in Thailand. We'll learn about historic recipes using dove, fish and other small catch, tracing this technique from the early 20th century to contemporary interpretations. Along the way, we'll compare ingredients and methods, discovering how economic necessity and agricultural lifestyle shaped the country's unique culinary identity. Join us as we peek into Thailand's ingenious cuisine through the lens of these rustic, flavorsome curries.

Masterclass

Reflections on the Lifecycle of Heat: Mastering Vibrancy and Maturity in Green Curry (แกงเขียวหวาน)

There’s an intriguing paradox at the core of Thai green curry. In making a curry paste, the traditional method – pounding an array of aromatics with a mortar and pestle – is intended to create a cohesive, well-blended aromatic profile. Yet, the green curry, at its essence, embodies vibrancy and liveliness, a spirit of growth and renewal – a telling contrast to the mature complexity of Siamese curries made with rehydrated red chilies.

To address this contradiction and preserve the dynamism of freshness while introducing complexity, we delve into advanced flavor layering techniques. These techniques are key to crafting a multidimensional flavor profile that captures the essence of nature and freshness. Our masterclass explores these methods in detail, introducing the innovative concept of animating flavor to ensure a dynamic, complex taste experience.

This exploration into Thai green curry extends beyond the kitchen, intertwining culinary techniques with historical and cultural insights. We examine the evolution of green curry, as well as its diverse influences, including its connection to Muslim cuisine, and its symbolism in the Siamese culinary tradition.

Join us for a sophisticated and enlightening session that is more than just a guide to preparing green curry. This masterclass is an immersive experience into the historical, cultural and gastronomical context of the dish. It is a tribute to the multifaceted nature of Thai green curry, in which participants will engage in the story behind every spicy, aromatic bite.

Masterclass
Patterns – Decoding the Complexity of Siamese Curry Paste: A Multidimensional Exploration

Patterns – Decoding the Complexity of Siamese Curry Paste: A Multidimensional Exploration

In this groundbreaking masterclass, I invite you to join me on a transformative journey through the complex world of Siamese curry paste. We’ll go beyond the culinary surface to examine the elaborate layers of cultural, philosophical and even metaphysical influences that shape the art of curry paste making. Utilizing a four-tier analytical framework, we’ll explore the concept of ‘sub-pastes’, each contributing its own set of cultural, medicinal and philosophical elements to the overall paste. This masterclass is designed to be more than an educational experience; it is a comprehensive guide for anyone who is committed to unraveling the intricate patterns hidden within curry paste and understanding their broader significance in Siamese culture.

Masterclass

Aromatic Alchemy – The Art and Science of Pounded Curry Pastes

This Masterclass is intended to give you, the modern Thai cook, the knowledge and tools to craft better curry pastes and the ability to have full control over flavor development in your curries, allowing you to create curries that are not only rounded, gentle and intense, but are mature and yet not overworked – and that therefore present an exquisitely complex taste.

Join me as I uncover the science behind the aromatic modifications and the intricate interactions that happen inside the mortar. I aim to provide a comprehensive understanding of the complex world of pounded pastes, from the release of oils and essences to the impact of moisture and the effect of heat, oxidation and the enzymatic reactions that bring forth the paste’s unique flavor identity.

Masterclass

The Story of Gaaeng Buaan (แกงบวน) – The Oldest Siamese Dish?

With a history dating to the 7th century, gaaeng buaan (แกงบวน) is one of the oldest known Siamese dishes and a significant culinary treasure offering a fascinating glimpse into the eating habits of a bygone civilization. The dark, hunter-green broth of gaaeng buaan is replete with various large animal offal, including heart, lungs, liver, stomach and intestines. These ingredients are simmered with a brew of medicinal leaf extracts, aromatic herbs, and a rustic paste featuring roasted ingredients, along with an array of salted and fermented fish ingredients. These elements bestow the dish with a complex, savory persona holding a range of different flavor notes, depending on the specific type of leaves used. This distinctive dish reflects the Mon-Dvaravati culture, pre-dating the mid-16th-century culinary revolution precipitated by the introduction of the spicy red chili peppers that brought a red-tinted gloss to Siamese cuisine.
Rather than relying on the heat of chili peppers, the pungency in gaaeng buaan comes from peppercorns and astringent roots. The dish’s savoriness is derived from fermented and salted fish products, a staple of the Mon-Khmer cuisine. Remarkably, the recipe for gaaeng buaan has remained almost unchanged for centuries, providing an authentic experience of old-school Siamese cuisine.
If you’re captivated by the intriguing history and forgotten flavors of Thai cuisine, then you’ll find the story of gaaeng buaan (แกงบวน) absolutely riveting. This dish not only represents the deepest culinary roots – the heart and soul of the region – but also serves as a reminder today for us to exert our best efforts to preserve its thousand-year legacy.

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Have a look at some of our favorite articles and recipes.

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แกงเขียวหวานเป็ดย่าง - Thai Green Curry with Roasted Duck and Young Chilies
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Relish of Fermented Fish, Grilled Catfish, Pork and Shrimp ; ปลาร้าสับทรงเครื่องสูตรสายเยาวภา
Roasted duck curry with prunes and apples
minced-bird-style-pork-curry
ต้มข่าเป็ดแบบโบราณ ; An ancient Siamese recipe of Tom Kha Bpet (duck)

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Sourcing Wines for Discerning Private Clients