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"Prung Thai" The best Thai Cookery School offers authentic Thai cooking classes in southern Thailand. Courses are taught in English and feature essentials like fruit and vegetable carving, a unique Executive Master Thai chef skill experience of five-star hotel . Here you get a much more in depth cooking experience.

The cooking course at Prung Thai Cooking School is an ideal home-style learning environment that is different from most of the hotels and restaurants in Thailand. Thinking of taking a class on the last day of your stay, Prung Thai Cooking School can eventually wrap up your journey to Thailand wonderfully! Learn how to cook healthy and delicious Thai food to surprise your family and friends at home as a gourmet souvenir form Thailand. Real hands-on experience.We has lots of fun activities that you can take it. Step on your own.

Dazzle your friends and family with your ability to produce authentic and delicious dishes from Thailand with this 100% hands-on cooking class. Following a few simple demonstrations, you will commence preparing your Thai dishes, one at a time under his watchful eye and gentle instructions. Afterwards taste your dishes for lunch to complete this unique and truly Thai experience.

*** Herbal water will be available during the class. ***

Yam Woon Sen Tom Kha Gai
Gaeng Kiew
Waan Gai
Tom Yam Goong

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Prungthai Cooking Home at Trip Advisor CLICK HERE

Click on tab to read menu set.     // Daily Course Time: 09.30 am. - 14.30 pm.

Nham Ta Krai

A native plant of Southeast Asia and parts of Africa, lemongrass is frequently used in cooking. It has a zesty flavor reminiscent of lemon, and adds a citrusy and bright note to curries and sauces. However, it has become more and more popular with Westerners not only for its eye opening flavor in cooking, but also for its health benefits and medicinal properties.

This grass is capable of growing just about anywhere, making it easy to grow a patch in your own garden or backyard. Lemongrass make a zesty, refreshing drink is highly satisfying both hot and cold, light lemony taste, with slight hint of ginger, and is know to life a sagging sprint, as well as aid digestion.

Krathong Thong

Krathong Tong (aka Gratong Tong) is a popular type of Thai appetizer. These light crispy golden cups are filled with various savory fillings.

Krathong Tong means golden cup in Thai. To prepare the cups, a special brass mold with a long handle is used. Dipped in heated cooking oil and then into a egg-yolk, coconut milk as flour batter, the thin shells that form around the mold are fried in hot oil to create pleated golden cups

Laab Gai

Spicy Thai chicken salad, with a wonderful variety of flavors and textures. Use fresh herbs in this recipe, dried will not even come close! Use of boneless, skinless chicken, fresh herbs and no added oil makes this a very tasty low-fat dish

Tom Yam Goong

TomYamGoong is a spicy Thai cuisine, soured by lemon juice, salted by fish sauce, and heated with hot spicy chilies. This Thai dish is also a savory complement of Various Kind of Thai herbs such as galangal, lemon grass, and kaffir lime leaves served with chili paste.

This Thai cuisine delicacy is not only delicious but also nutritious as well. The dish contains protein from shrimp and fiber from other Thai herbs and ingredients of nutritional value. It's believed that Thai herbs can help stop the growth of cancer. The savory scent of Tom Yam Goong is often used in aroma therapy for its relaxing and curing effects in the treatment of some diseases

Panang Nua

Panaeng curry or Penang curry is a type of Thai curry that is milder than other

Thai curries. It traditionally includes dried chili peppers, galangal, lemongrass, coriander root, coriander seeds, cumin seeds, garlic, and salt, and sometimes also shallots, peanuts, and shrimp paste. A popular panaeng curry dish is beef panaeng, which is a dish based on beef in a curry sauce.

The traditional dish contains beef cut in thin strips, kaffir lime leaves, coconut milk, panaeng curry paste, palm sugar and fish sauce. The dish typically contains thick coconut milk and will have very little other liquids added (hence a dry curry). It is generally milder than other Thai curries. Tofu is often used in place of beef for the dish.

Tub Tim Grob

TubTimGrob (Crunchy Mock Pomegranate in Iced Coconut Syrup or Red Rubies) though these pinkish-red seeds look like those of pomegranate (Tub Tim has two meanings in Thai; pomegranate and ruby), they are actually made of water chestnut chopped into cubes and glazed with flour. The way jasmine-scented syrup blends with mildly sweet and salty coconut milk gives this dish a delicious taste that will linger on your taste buds. Some people also add jackfruit to give TubTimGrob a wider mix of colors and fragrances.

'Red Rubies' is always served cold and topped with crushed ice. This is a very tasty dessert that Thai people eat during summer time to freshen up from the country's hot weather

If you have kids, you can get them involved in this as it's quite a fun activity.

Nham Ka Jieb

Roselle Tea is believed to also reduce cholesterol. Roselle Tea is also known to help circulatory insufficiencies, helps loss-weight and keeps body fit. Roselle tea is high in vitamin C. This drink is particularly good for people who have a tendency, temporary or otherwise, toward water retention: it is a mild diuretic.

Satay Gai

Satay is a dish of marinated, skewered and grilled meats, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Yam Tua Poo

Wing Bean Salad (YumTuaPoo) is a central Thai dish featuring "wing beans" which are blanched and tossed with coconut milk, roasted chilli paste, roasted coconut flak, tamarind paste, palm sugar and peanuts. If you can't get wing beans where you are, they can be substituted with green beans or snap peas.

Gaeng Phet Ped Yang

Red curry (Thai:Gaeng phet) is a popular Thai dish consisting of curry paste to which coconut milk is added.

The base is properly made with a mortar and pestle, and remains moist throughout the preparation process. Common additives are sauce, palm sugar, Thai eggplant, bamboo shoots, thai basil (bai horapha), and meat such as chicken, beef, pork, shrimp, frog, snake or duck. Tofu, and meat analogues or vegetables such as pumpkin, can be substituted as a vegetarian option.

This dish normally has a soup-like consistency and is served in a bowl and eaten with steamed rice. The standard red curry paste contains shrimp paste, which renders it inappropriate for vegetarians. There are, however, vegetarian red curry pastes available.

Pla Nham Ma Kham

Tamarind The tamarind tree's fruit is a primary 'sour' flavoring. Tamarind pods are available; however tamarind paste (brown) and concentrate (black) are more convenient. Tamarind concentrate requires no preparation and provides a fruity, sour flavor with just a hint of sweetness. Lime juice is a suitable alternative.

Sang Kha Ya

Sangkhaya (Thai:sangkhyaa) is a similar concoction but it has a less sticky and more custard-like texture. It is sometimes called "coconut custard" in English and is used to make sangkhaya fakthong (sangkhyaa fkthong), sangkhaya pumpkin or custard pumpkin and maphrao sangkhaya (mprao sangkhyaa), sangkhaya served in a coconut. Sangkhaya is one of many desserts based on Portuguese cuisine introduced by Maria Guyomar de Pinha to the Ayutthaya Kingdom.

Nham Ma Toom

The bael fruit has a smooth, woody shell with a green, gray, or yellow peel. It can reach the size of a large grapefruit or pomelo. The shell is so hard it must be cracked with a hammer or machete. The fibrous yellow pulp is very aromatic. Numerous hairy seeds are encapsulated in a slimy mucilage. Counteract diarrhea and flatulence, quench thirsty and perk up the appetite. According to an ancient ayurvedic medicine system.

Thod Man Pla

ThodManPla is made by deep frying small patties of minced fish (most often plakrai[featherback]) mixed with red curry paste, finely chopped wing beans (tua poo,Thai:), and finely shredded kaffir lime leaves (bai makrut,Thai). The same recipe with minced prawns, instead of fish, will make you thod man goong (Thai:). The fried leaves seen in the photo are those of Thai holy basil (bai kraphao, Thai:). ThodManPla) is served with a cucumber relish which normally contains diced cucumber and crushed peanuts.

This dish can be eaten as a snack, a starter, or as one of the dishes in a Thai buffet style meal.

Yam Moo Yang

YamMooYang or Thai grilled pork salad is a perfect light and Atkins friendly dish with a touch of spice to make a perfect starter or light main course.

Chili, garlic and lime add flavors to the pork and there will be a salad base of cucumber, tomatoes and Chinese celery in many versions.

Mas Sa Man Nua

MasSaMan curry is a Thai Muslim curry which has flavors reminiscent of Indian curries. This curry is easy to prepare but needs slow gentle cooking. The part of the dish that does take time to prepare is the curry paste but once you have made it.

MasSaMan curry in origin and can be made with either chicken or beef.

Tom Kha Gai

TomKhaGai (Thai:RTGS: TomKhaGai, IPA:), literally("chicken galangal soup") is a mild soup in Thai Cuisine. This soup is made with coconut milk, galangal, lemon grass and chicken. The fried chilies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup. The key is to get a taste balance between the spices.

There are other versions made with seafood (TomKhaThale), mushroom (TomKhaHet), and tofu (TomKha taohu). All follow a similar recipe.

Khoa Niew Ma Muang

The mango, known as "mamuang" in Thai, is one of the nation's premier tropical fruits. When the country's annual heat reaches its peak in April and May the mangoes ripen and become abundant from coast-to-coast. When you have visiting the Land of Smiles at this time you shouldn't hesitate to enjoy this magnificent fruit. If you're not fortunate enough to be staying at one of our hotels to sample the dish, here is a simple-to-follow recipe you can use to make the treat at home.

Cha Yen

Thai tea (also known as Thai iced tea) or "cha-yen" (Thai) in Thailand, is a drink made from strongly-brewed black tea.

This tea is sweetened with sugar and condensed milk and served chilled. Evaporated milk is generally poured over the tea and ice before serving to add taste and creamy appearance. However, in Thailand, condensed milk and sugar are mixed with the tea before it is poured over ice and then topped with evaporated milk.

Goong Sa Rhong

One Thai appetizer that very testy and simple. Nice aromatic by Thai mix herbs (garlic, coriander root and white pepper corn) and lemongrass. Yummy from the crispy vermicelli.

Yam Woon Sen

Glass noodles are mung bean vermicelli but glass noodles sound much better

Salad in Thai means bringing the vegetables, meat and sauce to mix together until the flavors penetrate evenly. Thai salad has four main flavors and these are spicy, sour, salty and sweet. And usually for the seasoning sauce itself will pour or mix into salad a little bit before serving because it will make the salad taste better.

Pla Thod Kra Tiem

Thai Fish w/ Garlic and Pepper (PlaThodKraTiem)

It tastes very different when using white pepper instead of black pepper. (White pepper seems to be the original Thai recipe.) Cooking time is very tricky in this dish, since the meat should be nicely brown to have a fragrant flavor, while it has to be cooked quickly so the meat will not get too tough.

Gaeng Kiew Waan Gai

Green curry (Thai:// RTGS: GaengKhiewWaan, IPA: literally sweet green curry) is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish. Other Thai curry dishes are identified solely by their colors, such as yellow and red curry. Green curries tend to be as hot as red curries, both being hotter than panang curries However, green curries, regardless of heat, have a definite and desired sweetness that is not usually associated with red curries.

Thai green curry can be made with all kinds of meat. However, the more popular ones are made with beef, pork, chicken, and fish ball. The green curry is usually eaten with rice or with round rice noodles known as khanom chin.

Kluey Bued Chee

Sensational and famous Thai dessert with banana and coconut milk. Fresh coconut milk sweeten naturally and aromatic by pandan leaf. Fragrant by sesame. Easy to get ingredient and you can finish in short time.

Ka Fair Yen

Thai iced coffee is fantastic on its own day or night, or with your favorite Thai dish. A blend of ingredients and flavors from around the world, this is a great drink for parties if you want something exotic but not intimidating. There are several variants on this beverage, but they all call for coffee, cream and sweetener.

Gai Hor Bai Toey

Chicken wrapped in Pandan Leaves is a popular restaurant-style dish in Bangkok. The leaf keeps the juices of the chicken inside, so you get very soft & juicy fried chicken. This is an excellent dish to make for a party.

Som Tam

Som tam or som tum (Thai://, pronounced [sm tam]) also known as tam bak hung (Isan://, pronounced [tam bk h?]) is a spicy salad made from shredded unripe Ned papaya. Variations of the dish are found throughout Thailand, as well as in the West, where it is more commonly known by its Thai version and Thai name.

The Central Thai version (som tam Thai) tends to be mild in comparison and much sweeter; it often contains crushed peanuts, and is less likely to have brined crab. These last are eaten raw, and the Thai government periodically issues health warnings about the risk of hepatitis. Dried brine shrimp are used in this Central Thai version, commonly referred to as som tam rama.

There are also versions made using unripe mangoes, apples, cucumbers, carrots, and other firm vegetables or unripe fruit. Most of these were invented by Thai students in the United States or United Kingdom, where unripe papaya are hard to find.

Gaeng Ka Ree Goong

Yellow curry (Thai://, RTGS: Gaeng karee) is one of three major kinds of Thai curry, commonly found in Thai restaurants in the West.

There are many more types in Thailand, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as yellow curry in Western countries but is a Thai yellow curry can be made with duck, chicken, shrimp, fish or vegetables and is eaten with rice.

Phad Ka Prow Moo

This is a simple fried dish that's quick to make and easy to prepare. Typically served with fragrant rice, prepare all the ingredients carefully first including the rice, cook it quickly then serve and eat immediately. It originates from central Thailand and is medium hot.

Phad Thai

Phad Thai is one of Thailand's national dishes.

Though the dish had been known in various forms for centuries - it is thought to have been brought to the ancient Thai capital of Ayutthaya by Vietnamese traders it was first made popular as a national dish by Luang Phibunsongkhram when he was prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in Thailand. The Thai economy at this time was heavily dependent on rice exports; Phibunsongkhram hoped to increase the amount available for export by launching a campaign to educate the poor in the production of rice noodles, as well as in the preparation of these noodles with other ingredients to sell in small cafes and from street carts.

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