Authentic Thai Cooking: The Classics
Robert Danhi
Class Preview
0:54
- In-depth Instruction; over 276 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Chili Sauces
54:39
Meet chef Robert Danhi and learn how to make three important Thai chili sauces: nam jim gai, nam phrik sriracha and nam phrik pow.
Appetizers & Snacks
40:36
Learn how to make two delicious Thai appetizers, Danhi's own "explosive bites of flavor" and coconut-crusted peanuts.
Hot & Sour Soup
31:59
Robert delves into how to prepare perfect tom yum goong, how to add the right aromatics and how to serve it.
Green Papaya Salad
37:39
Learn how to make flavorful green papaya salad in the traditional way and using modern appliances.
Curry Pastes
48:48
Robert explains the many different types of curry paste and teaches you how to create phrik kaeng daeng, or red curry paste.
Red Curry Chicken
29:30
Now that you know how to prepare the curry paste, make delicious red curry chicken that boasts a wide variety of flavors.
Pad Thai
32:15
Make the perfect pad Thai with Robert's help as he teaches you how to combine the savory and spicy ingredients to create a lasting impression.
Discover how to recreate Thai cuisine’s signature blend of spicy, sweet, sour, and savory in 10 favorite dishes. Guided by Thai food expert Robert Danhi, learn essential techniques such as how to use a mortar and pestle to turn chili peppers, fish sauce, and tamarind into three homemade chili sauces –plus, make two fun, flavor-packed appetizers. Master the popular green papaya salad and cook a rich and flavorful tom yum goong soup with stock made from shrimp shells. Prepare a classic red curry paste to simmer with chicken, coconut milk and lime, and easily create the international phenomenon pad Thai. Learn how to make Thai food that delivers incredible flavors straight to your plate!
Robert Danhi
Robert DanhiÂ’s first trip to Thailand was 25 years ago, and after more than 30 adventures researching the culture and cuisine of the "Land of Smiles," heÂ’s ready to share his discoveries with you! His first book, Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia and Singapore, was a finalist for a James Beard Award, and was awarded the Best Asian Cookbook in the United States by Gourmand. His latest book, Easy Thai Cooking: 75 Family-Style Dishes You Can Prepare at Home in Minutes was reviewed as a "vibrant, accessible take on Thai cooking" by Library Journal. Robert is a graduate of the Culinary Institute of America, where he now serves as an adjunct faculty member.
Bonus materials available after purchase