Traditional Thai Cooking with Pranee Halvorsen
Thai Herbs, ingredients for Thai curry paste
Please visit I Love Thai Cooking website for
Public class schedule and private cooking class
I Love Thai Cooking
Thai Curries, $125
Saturday December 8th, 2018, 11 am – 3 pm (Map)
(Gift Certificate For this Class or Future Class)
In 4 hours you will learn all about Thai herbs and spices and a secret of the homemade curry pastes. Pranee teaches you how to blend your own green, red and yellow curry pastes.
Then learn to transform colored Thai curries into amazing dishes! In this class, Pranee will demystify Thai herbs and spices, then demonstrate how to use three different colors of curry pastes to create a memorable feast.
For an appetizer, red curry is used to season Tod Man Pla, fish cakes with curry and basil served with cucumber salad and sweet chili sauce. Gaeng Keow Wan Goong (prawn green curry); Kao Mok Gai (Phuket-style chicken and rice curry); and Phad Prik King Neu (stir-fried beef curry with seasonal vegetables). The class is an hand-on with a sit-down dinner with complimentary soup and dessert. Last you will make 3 kinds of homemade curry paste to take home.
Thai Made Easy, $115
Saturday January 5th, 2019, 11 am – 3 pm (Map)
(Gift Certificate for This class or Future Class)
Immerse yourself in this fun cooking class on the basics of Thai cooking with popular favorites in Thai recipes. Pranee designs the menus and lessons to help you establish and deepen your Thai culinary insights for a lifelong investment in Thai cooking with know-how from ingredients, cooking methods, and Thai culinary wisdom. There will be a sit-down dinner at the end of the class. This class is both a demo and a hands-on experience with a small class size. Thai cooking class and dinner.
Yam Neua (Beef Mint Salad with Toasted Rice Powder), Tom Kha Gai (Chicken Galangal Soup with Lemongrass and Kaffir Lime), Phad Thai (Phad Thai Noodles Stir–fry with Prawns), Chu Chee Goong (Prawn in Chu Chi Curry Sauce), Gai Phad Med Mamuang (Stir–fried Chicken, Onion, Pepper and Cashews), Kao Horm (Steamed Jasmine Rice), and Kao Neow Manuang (Sticky Rice & Mango).
Asian Market Tour & Cooking Class & Dinner, $150
Saturday January 12th, 2019, 9::30 am – 3:30 pm (Map)
(Gift Certificate for This Class or Future Class)
Explore an Asian Market and learn how to stock up on Thai and Vietnamese staple ingredients. Discover authentic fresh herbs, vegetables and cooking utensils that are essential to Asian cooking. We will meet at the Viet Wah Supermarket in the International District, then you will learn how to cook Thai traditional cuisine with Pranee at Pranee’s Thai Kitchen.
Menu B: Som Tum (Thai Green Papaya Salad with Lime & Peanut Dressing), Tom Yung Goong(Sweet and Sour Prawns with Lemongrass and Kaffir Lime Leaf), Phad Kee Meo (Stir–fried Fresh Rice Noodles with Spicy Sauce and Thai Basil), Gaeng Kew Wan Gai (Green Chicken Curry with Thai Eggplant and Basil Leaf), Pak Bung Fai Dang (Flambeed Stir–fried Swamp Morning Glory), Kao Horm (Steamed Jasmine Rice), and Kluey Bud Chee (Fragrant Banana in Coconut Milk).
Asian Market Tour & Cooking Class & Dinner, $150
Saturday February 9th, 2019, 9::30 am – 3:30 pm (Map)
(Gift Certificate for This Class or Future Class)
Explore an Asian Market and learn how to stock up on Thai and Vietnamese staple ingredients. Discover authentic fresh herbs, vegetables and cooking utensils that are essential to Asian cooking. We will meet at the Viet Wah Supermarket in the International District, then you will learn how to cook Thai traditional cuisine with Pranee at Pranee’s Thai Kitchen.
Menu A: Yam Neua (Beef Mint Salad with Toasted Rice Powder), Tom Kha Gai (Chicken Galangal Soup with Lemongrass and Kaffir Lime), Phad Thai (Phad Thai Noodles Stir–fry with Prawns), Chu Chi Curry (White Fish in Chu Chi Curry Sauce), Gai Phad Med Mamuang (Stir–fried Chicken, Onion, Pepper and Cashews), Kao Horm (Steamed Jasmine Rice), and Kao Neow Mamauang (Sticky Rice & Mango).
Vietnamese Cuisine Made Easy, $115
Saturday November 16th, 2019, 12 am – 4 pm (Map)
(Gift Certificate for Future Class )
Intimidated by cooking Vietnamese cuisine at home? Pranee will teach you the Vietnamese cooking and share with you the foods and stories of Vietnam. You will learn through her easy and thorough instruction making the best beef broth and beef balls. In this introductory class, you will learn how to make popular classics such as the very best Pho, Pho Bo (Beef Pho of Northern Vietnam), Bahn Xeo(Vietnamese Crepes with Fresh Herbs and Dipping Sauce), Bo La Lot (Grilled Wrapped Ground Beef with Wild Pepper Leaf), Hom Hoa Chuoi (Banana Blossom Salad), and Bahn Khoai Mi (Steamed Cassava–Coconut Cake with Sweet Coconut Sauce). You won’t be afraid to cook your favorite Vietnamese dishes at home any longer!
Hand-On Class size: Maximum: 8
PCC Cooks
Thai Home Cooking
Members $50, Non-member $55
https://www.pccmarkets.com/class/thai-made-easy/
Bayview School of Cooking
The Cuisine of Vietname, $60
Thursday, February 21st, 2019 6 – 8:30 pm
http://www.bayviewschoolofcooking.com/February2019.html#21
November 17, 2008
I have always loved Thai cuisine, but thinking about making it intimidated me – that is until I took Pranee’s class. She opened my eyes to another culinary world where peppers reign supreme. Pranee’s willingness to share her vast knowledge (and enthusiasm) of Thai cooking was much appreciated. I urge anyone who loves Thai food to participate in one of her classes. It is worth every dollar spent.
Testimonial by abridgetochina
My dinner group on the Eastside of Lake Washington just attended a party catered by Pranee and Naomi.
They did a fabuolous job with all of the courses, teaching us to stir fry the Phad Thai and learn to make colorful Thai garnishes for the courses.She is organized, fun-loving and an awesome cook!I have attended Thai and Viet Namese classes in the past and definitely motivated to take more in the future!
Pranee-
Thank you so much for such an informative, action packed and fun filled class! I learned so much!!! It was great to have someone tell me what all of those things were at the market. I often look at them and wonder what they are and what to do with them and now I know.
Last night I made the mint salad and it was a huge hit for my whole family. Tonight I made the green curry and the stir-fried wide noodles. Success again! Although i put a little too much red pepper powder in the noodles for the kids. I even tried the sticky rice/coconut milk dessert on the website. It was as good as the restaurant!
I really appreciate your enthusiasm, knowledge and delight in sharing. I plan to take another class soon!
Cheers,
Laurie R.
Testimonial by Laurie R. Student from A full day of Market Tour & Thai Cooking Class.
[…] Victoria Pranee Halvorsen at PCC […]
November 17, 2008I have always loved Thai cuisine, but thinking about making it intimidated me – that is until I took Pranee’s class. She opened my eyes to another culinary world where peppers reign supreme. Pranee’s willingness to share her vast knowledge (and enthusiasm) of Thai cooking was much appreciated. I urge anyone who loves Thai food to participate in one of her classes. It is worth every dollar spent.
+1
Hi Pranee,
I just want to thank you, and Naomi, so much for making Suz’s birthday so special. It was well worth the wait. We had such a great time. The food was amazing! You made the teaching very understandable and we will try some of these dishes very soon. Our guests all enjoyed themselves immensely and I can’t thank you enough for making the evening so perfect. You were amazingly organized and it just flowed so well. ~Ian
Pranee…Herb and I had such a fun time shopping for, prepping and eating all that delicious food on Saturday. Thank you again for such a comprehensive and excellent introduction to Thai cooking.
Special thanks to Carol for her help as Chef’s assistant.
We are looking forward to more Thai food adventures with you!!
[…] an exciting time for Pranee. She recently opened a kitchen space in Seattle where she is able to teach classes. One option is to go to the market, buy groceries and return for hands-on cooking. All this is part […]