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Thai Sessions (All 3 Sessions)

Hout Bay

Activity Description

Course Dates:

Thai cuisine has always stressed a delicate balance between the four different tastes: sour, salt, sweet and hot! Thai food is very versatile and adaptable to suit almost any palate, and comes in many different styles and preparations. The Stir Crazy Thai Course uses authentic Thai ingredients and traditional recipes, learned directly from the people of Thailand! The course includes different styles of cooking from all areas of Thailand such as Chang Mai Noodles, Panang Curry, home-made curry pastes and includes a few street food starters. The food is fresh, tasty and filled with interesting combinations. If you’re one of the millions of people around the world who have acquired the tastes of Thailand and would like to make your own Thai food, then this class is for you. Learn directly from professional chefs who will teach you about the flavours, ingredients and techniques of Thai cooking.

Northern Thailand
The cuisine is predominantly hot and salty, although more moderate than food from other regions. Because it’s a temperate region it’s not hot enough for coconuts to thrive so dishes generally tend to be moistened with water or broth, not coconut milk. Grilling is popular and pork is popular as is the use of slightly bitter herbs, adding an interesting spin to the region’s cuisine.
Dishes include:
Hot and sweet vegetable tofu soup
Pad Thai
Massaman Curry
Panang Curry
Chicken Curry in Sweet peanut Sauce
Chang Mai Noodles
Stir fried beef in Oyster Sauce
Thai curried Chicken with rice noodles

The Islands
Thailand’s proximity to the Gulf of Thailand means that seafood plays a huge role in the cuisine, including prawns, crabs, oysters, squid and mackerel. Whatever can’t be eaten is dried and shrimp paste produced by this method is the cornerstone of most Southern dishes. Southern food is Thailand’s spiciest – the flavour profile is primarily hot, sour and salty. Coconut oil and milk are used heavily in curries, as are fresh herbs and fish.
Dishes include:
Squid with Peanut sauce
Green papaya salad
Chicken & Beef Satay
Prawn Curry
Thai Fish Cakes
Prawn Firecrackers
Fresh Spring Rolls
Prawn Firecrackers\
Bamboo, Cucumber and Bean Salad with Peanuts and Chilli

Central Plains
Probably the most familiar to Westerners. The Proximity to Bangkok has meant a phenomenally diverse array of available produce (most of it cultivated); flavours tend to be highly complex and layered, with the dominating flavours being hot and salty. The primary meats are chicken, duck and pork; prawns and freshwater fish are readily available as well. Limes provide sour contrast to curries and brothy soups.
Dishes include:
Tom Yum Goong
Twice cooked Chicken with Noodles
Stir Fried Beef in Oyster Sauce
Beef with red pepper & Pineapple
Thai Style Butternut & Sweet potato soup
Grilled Whole Fish in Chilli Tamarind Sauce


Duration3 hours 30 minutes
WhenThis course is available all year round.
Where3 Woodcutters Grove Estate, Hout Bay, Cape Town, South Africa
WeatherThis service is not weather dependent. Come rain or shine, the course will proceed.
What to WearWear something comfortable to cook in.
Things to BringYou don't need to bring anything extra with you to cook with.
Guests or SpectatorsWe do allow spectators to join, at 50% of the course price.


Minimum Age12 years
Minimum Height0.0 m
Maximum Height0.0 m
Fitness LevelNo Fitness Requirement
Maximum Weight0.0 kg
CertificationNone Required
Experience LevelNo Experience Requirement

Inclusions and Exclusions

InclusionsAll ingredients, professional chef to lead the course.
ExclusionsAny beverages.


Please bring your own beverages.

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