The sweeter side of Thai food
Despite a little bump in the edible road last week, Thailand’s food is changing my perspective for the better.
I like Thai dishes. I like pad thai, fried rice, curry, coconut milk soup, mango sticky rice, banana fritters, thai ice cream and bananas in coconut milk just to name a few. I like them all, but what I love is watching locals prep, cook and stage these dishes.
I love meandering street markets and watching the locals slave meticulously over each dish as if it were a piece of art — and often it is. I’ve been memorized by markets and vendors for weeks and Monday I got a hands on lesson in the culture behind this incredible food.
At an all-day cooking class on a farm outside of Chiang Mai, a kind, passionate, joyous, energetic and hilarious Thai woman taught me about the art behind these scrumptious dishes. (Shout out to Garnet at Thai Farm Cooking School. I paid full price for my class today so this is a truly honest and unbias commentary.)
I felt connected to my food, to the food I’ve been eating in Asia and to the lovely people making it. It was refreshing to smash fresh garlic chive in my hands before smelling and tasting an incredible herb I’d just picked out of the ground. I can’t wait to get home and attempt to recreate some of my favorite recipes for friends and family. But as a little teaser I’ll leave a few delectable photos likely to leave you drooling for your own Thai cooking experience.