Perks on Earth

Coming to Thailand, Dara had been keen from the get go to experience an authentic Thai cooking course. As our weeks have slipped by and organization failed us, it wasn’t until our very last day in Thailand that we finally fulfilled the dream to cook up a storm of Thai dishes.

Because you only turn 24 once, we all decided to gift Beckett a chance to prove his hand over a wok in one of the best cooking schools Chiang Mai has to offer. Full of excitement (and very hungry) we set off for an evening at Asia Scenic cooking school, all eight of us ready for a new experience. We arrived to a tour of the local market where we were shown all the ingredients we would be using and how to pick the best produce for our dishes. We were then shown all the traditional Thai herbs and vegetables grown in the schools organic garden (tasting raw Thai ginger has a real kick- beware!). Our evening involved cooking five Thai dishes of our choosing; a stir fry, a soup, a curry paste, curry, and spring rolls. It was a good thing we came hungry, that was for sure. I opted for a tofu Kra Prow, or Holy Basil, for the sole reason it is one of my beautiful friend Sorel’s favorite dishes, and next time we are together I am determined to cook her up my very own. Smashing the herbs and spices and chopping the vegetables was both satisfying and hilarious, laughing at each other’s errors and instruction misinterpretation. However, after a fun filled 30 minutes, we sat down to enjoy our very own Kaprows, Pad Thais, and Pad See Ews. I’m not sure wether mine was actually the best I have ever had, or the fact my own hands had made it taste so good. Next up we made Tom Yum soup, which I have had before and wasn’t a fan- but this changed my mind. A sweet and sour but spicy broth with a real kick, so unusual yet so delicious.

The highlight for me was the curry paste, chopping all our ingredients finely before all setting up at the pestal and mortars to create completely fresh curry pastes. We made green curry, red curry, panang curry, massaman curry, and the traditional curry of Chiang Mai- Khao Soi. I went with the Panang as it’s been a favorite of mine since being in Thailand, and it didn’t disappoint. Panang is basically a red curry with peanut ground into the paste, giving it a sweet and salty edge to the red curry flavors. I made mine with Tofu, and I have to say, it was delicious, and it even looked somewhat presentable! Last up on the menus was spring rolls, and as someone who isn’t the biggest fan, these changed my mind. Not only were they fun to make, they tasted so fresh and absolutely delicious. Dara and Jack took to the Woks to cook the fillings – potential competition evident across looks of concentration. Comparing how well we had done at rolling the spring rolls, we dropped them into hot oil and watched them turn to a golden brown. I’m not sure if I’m a spring roll covert just yet, but I sure know how to make some that I love!

After all that cooking, we sat down at a long table to enjoy our spread – for me, Tom Yum, Spring Rolls and the BEST Panang curry (I could be biased here). Rolling out of Asia Scenic cooking school with full bellies and smiling faces, the experience had not let us down. Our last night in Chiang Mai, and our last day in Thailand, no better way to spend it than cooking and laughing with loved ones all around me.