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 Made Easy, $115 (4 spaces availabele)
Saturday, May 5th, 2018, 11am – 3pm
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.
Laab Gai (Spicy Chicken Mint Salad served with Sticky Rice), 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), Kao Horm (Steamed Jasmine Rice), and Kluey Bud Chee (Fragrant Banana in Coconut Milk).
Asian Market Tour & Cooking Class & Dinner, $150 (waiting list)
Saturday May 12th, 2018, 9::30 am – 3:30 pm (Map)
(Gift Certificate Holder please email to sign in)
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 learn to cook Thai traditional cuisine with Pranee at Pranee’s Thai Kitchen.
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 Manuang (Sticky Rice & Mango).
Thai Curries – Cooking Class Workshops, $135 TripAdvisor Review
Saturday, June 2nd, 2018, 3pm – 7pm
In 4 hours you will learn all about Thai herbs and spices and the secrets of homemade curry pastes. Pranee teaches you how to blend your own green, red and yellow curry pastes. Then you will learn how to transform colored Thai curries into amazing dishes! In this class, Pranee will demystify Thai herbs and spices and then demonstrate how to use three different colors of curry pastes to create a memorable feast. Lastly you will make homemade three curry pastes to take home. As Pranee says, “Curry up and sign up for this class!”
Menu: 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 hands-on with a sit-down dinner with complimentary soup and dessert.
Asian Market Tour & Cooking Class & Dinner, $150
Saturday July 7th, 2018, 9::30 am – 3:30 pm (Map)
(Gift Certificate Holder please email to sign in)
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.
Yam Neua (Beef Mint Salad with Toasted Rice Powder), 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).
Hand-On Class size: Maximum: 8
PCC Cooks
Thai Favorites
Members $50, Non-member $55
https://www.pccmarkets.com/class/thai-favorites/ Click this link to register online or call
Pranee will demystify the cuisine of her homeland, sharing her knowledge of Thai cooking techniques and ingredients. Learn how to balance the four primary flavors — sweet, sour, salty and spicy — as you savor samples of Yum Neua (Beef Mint Salad); Tom Yum Goong (Sweet and Sour Prawns with Lemongrass and Lime Leaves); Gaeng Keow Wan Gai (Green Curry with Eggplant and Basil); and Kao Niew Mamuang (Sticky Rice and Mango). With meat, poultry and seafood; no dairy or eggs.
Greenlake Village PCC Tuesday, April 24, 6:30 – 9:00 pm
Issaquah PCC Thursday, May 3, 6:30 – 9:00 pm
Bothell PCC Tuesday, May 15, 6:30 – 9:00 pm
Columbia City PCC Thursday, May 24, 6:30 – 9:00 pm
Redmond PCC Tuesday, June 5, 6:30 – 9:00 pm
Edmonds PCC Thursday, June 14, 6:30 – 9:00 pm
Bayview School of Cooking
Olympia
From Thailand with Love, $60
Thursday April 26th, 2018 6:00-8:30 pm
http://www.bayviewschoolofcooking.com/April2018.html#26
Come and listen to Pranee’s narrative of her recent trip savoring Thai food off the beaten path while learning about and sampling five courses. Her savory journey draws inspiration from the Golden Triangle, Elephant Sanctuary, mountain-top tea and coffee plantations of Northern Thailand, the central plain rice farms and rivers, and the Floating Market. As she cooks, teaches and serves these scrumptious dishes, you’ll experience the taste of the old and new flavor of Thailand. Pranee’s enticing menu includes, Burmese Tea Leaf Salad, fermented tea leaf with nuts and seeds served on wild pepper leaf, Heb Pla, grilled fish fillet with Thai herbs and spices in banana leaf, Tom Kha Hua Plee, chicken and banana blossom soup in galangal and coconut, and Kleuy Teow Rua, Floating Market noodle soup with rice noodles, beef and bean sprouts. Her dessert is inspired by elephant food from the Elephant Santuary, Kao Tom Mad, steamed banana, bean, sticky rice wrapped in banana leaf.
Classic Thai Wok, $60
Tuesday May 22nd, 2018 6:00-8:30 pm
http://www.bayviewschoolofcooking.com/May2018.html
In this class, you’ll learn how to cook everyday Thai food in a wok, including various stir-fry techniques and creating a flavorful sauce for each stir-fry. Pranee will demonstrate how to make favorite Thai dishes that will be soon be part of your cooking repertoire, allowing you to create quick, easy and healthy stir-fry meals for yourself, your friends and family. She’ll prepare Phad Kraprow Goong, stir-fried prawns with Thai basil and garlic, Phad Takrai Moo, lemongrass pork, Pla Piew Wan, wok-fried white fish with vegetables and sweet & sour sauce, Phad Neua Nam Man Hoy, stir-fried beef with oyster sauce, Phad Kee Meo, stir-fried fresh rice noodles with spicy sauce, and Kao Neow Ma Muang, sticky coconut rice and mango. Pranee will also discuss how to purchase, season, and care for a wok.
The Bite Cooks 2018
https://www.biteofseattle.com/bite-cooks/
iLoveThaiCooking & Pranee's Thai Kitchen
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 […]