Saturday 24 April – Northampton – fully booked

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

Thai Fish Cakes with Cucumber Dipping Sauce- these delicious little Thai canapés will amaze your guests, in both presentation and flavour.

Red chicken curry with bamboo shoots- (KAENG PHET KAI SAI NORMAI) Thai Red Curry is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on how much spice you prefer. It’s a healthy and hearty curry dish that will awaken your senses.

Beef in oyster sauce is a much sought-after dish rich in flavour and a dinner party favourite.

Mixed vegetables in coconut sauce, and finally sticky rice. Thai people in the northern and northeastern regions eat sticky rice (also known as sweet rice) in place of long grain rice. It is eaten with your hands by making a little ball and dipping it into other dishes.

Venue – Northampton College
10am-3pm, hands on, includes ingredients and lunch.