Like all the world’s great cuisines, Thai food is a conglomerate of several distinct regional traditions. But one thing they all have in common is a passion for fresh ingredients and the subtle blending of spices and aromatics.

This indigenous heritage is enriched by Thailand’s tropical neighbours – each bringing its own addition to the rich, spicy mix.

So you get lots of Malaysian-style coconut milk and turmeric dishes in the south, with the Lao-reminiscent lime flavours of the north-east. Predominant is the influence of China – especially in the use of the wok with its deep and shallow frying dishes based on rice and noodles.

Your menu for the day:

• Chicken and shrimp Nam roll with Thai basil, mint and sweet chilli dipping sauce
• Aromatic duck curry with potatoes, fried shallots and pickled cucumber
• Green Thai curry with prawns and steamed vegetables
• Sticky coconut rice

Curries are fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on how much spice you prefer.  They are healthy and hearty curry dishes that will awaken your senses.

Your course will begin at 9.30am through to 3.30pm.  All your ingredients, recipes and lunch are provided.