Phuket Cooking Course

21/01/2026

Thank you to our lovely guests from all around the world 🌍
Thank you for choosing to travel to Thailand, to visit beautiful Phuket, and to join Wooddy Kitchen Thai Cooking Class 🇹🇭🍽️

Seeing smiles, happiness, and hearing how much you love the taste of Thai food truly means everything to us.
This is the charm of Thailand.
This is Thailand’s soft power.
And the best soft power of Thailand is Thai food ❤️🔥

01/12/2025

01/12/2025

Making Thai panang curry paste

23/10/2025

🌿 Experience Authentic Thai Cooking in Phuket! 🇹🇭 Join our Woody’s Phuket Cooking Class and discover the joy of Thai cuisine!
From creamy Tom Kha G*i 🥥 to spicy Green Curry 🌶 and rich Massaman Curry, our students learn to cook every dish step by step — with laughter, fresh herbs from our garden, and the warm spirit of Thai hospitality.

🥬 Visit the local market, pick fresh ingredients, cook your own Thai dishes, and enjoy your delicious creations in our tropical garden atmosphere.

📍 Perfect for families, friends, and food lovers from around the world!
✨ Learn authentic recipes, take amazing photos, and taste the real flavors of Thailand.

👉 Check out our page for free Thai recipes, class photos, and daily updates!
📸

23/10/2025

Roasting the ingredients to making massaman curry paste is important this way to make the curry paste very aromatics.

04/10/2025

Today’s highlight: Trang River Prawns 🦐 — fresh, giant, and straight from the river!
The atmosphere is just perfect: riverside breeze, the sound of water flowing, and that sizzling sound on the charcoal grill 🔥🍤.

Did you know? This golden prawn fat (roe) is the original inspiration for Thailand’s famous Tom Yum creamy soup. But today, no Tom Yum —
We go straight for the real deal: Charcoal-Grilled River Prawns! 😍

The first bite says it all: sweet, bouncy, buttery, and rich with natural flavor.
👉 If you visit Trang, this is an absolute must-try!

03/10/2025

Curry Chicken (Single Serving recipe )

Wooddy Kitchen Thai Cooking Class Recipe

Ingredients (for 1 person)
• 100 g chicken (sliced) – can substitute with pork, beef, or tofu
• 200 ml coconut milk (100 ml thick part + 100 ml thin part)
• 1–1½ tbsp green curry paste (adjust to your spice level)
• 2 Thai eggplants (quartered)
• 1 tbsp pea eggplants
• A handful of fresh Thai basil leaves
• 1 red chili (sliced, for garnish)
• 1–1½ tbsp fish sauce (to taste)
• ½ tbsp palm sugar
• 1 kaffir lime leaf (torn)

⸻

Cooking Method
1. Cook the coconut cream
Heat the thick coconut milk (100 ml) in a small pot over medium heat until it releases oil.
2. Add curry paste
Stir in the green curry paste and cook until fragrant.
3. Add protein
Add the chicken (or tofu/meat of choice) and stir until coated with the curry paste.
4. Add coconut milk & vegetables
Pour in the thin coconut milk (100 ml), then add quartered Thai eggplants and pea eggplants. Simmer until just tender.
5. Season
Add fish sauce and palm sugar. Taste for a balance of salty, slightly sweet, and spicy.
6. Finish with herbs
Turn off the heat, add Thai basil leaves, torn kaffir lime leaf, and garnish with sliced red chili.

⸻

Serving Suggestion

🍚 Serve hot with steamed jasmine rice or Thai rice noodles (khanom jeen).

29/09/2025

12/09/2025

5 Curries You Must Try @ Wooddy Kitchen Thai Cooking Class Phuket Thailand

1. Green Curry with Chicken (Kaeng Khiao Wan)

Ingredients (1 Serving):
Chicken meat sliced 60-100 g
Thai basil: 10 leaves
Thai eggplant: 30 g
Fish sauce: 1 tablespoon
Coconut milk: 1 cup (mixed with water 50/50)
Coconut palm sugar: 1 teaspoon
Pea eggplant: 20 g
Red finger chili: 10 slices
Green curry paste: 1–2 tablespoons

Ingredients for Green Curry Paste:

Galangal: 1 tablespoon (sliced)
Lemongrass: 1 tablespoon (sliced)
Thai green chili: 10–15 (whole)
Kaffir lime peel: 1 teaspoon
Shallots: 3–4 cloves
Garlic: 3–4 cloves
Shrimp paste: 1 teaspoon
Salt: 1 teaspoon
Turmeric: 1 teaspoon (sliced)
Thai basil: 15–20 leaves
Black pepper + cumin + coriander powder: 1 teaspoon
Minced coriander root: 1 teaspoon
Cooking Instructions:
1. Heat 4 tablespoons of coconut milk in a wok until bubbling and fragrant.
2. Add green curry paste and stir-fry until aromatic.
3. Add chicken and stir until 50% cooked.
4. Add the remaining coconut milk and bring to a boil.
5. Add eggplants, sugar, and fish sauce. Simmer until vegetables are tender.
6. Add Thai basil and red chili slices before serving.

2. Red Curry with Chicken (Kaeng Ped Kai)
Ingredients (1 Portion):
Chicken (sliced): 70 g
Thai eggplant: 30 g
Pea eggplant: 20 g
Thai basil: 10 leaves
Red finger chili (sliced): 10 slices
Coconut milk: 1 cup (mixed with water 50/50)
Fish sauce: 1 tablespoon
Coconut palm sugar: 1 teaspoon
Red curry paste: 1–2 tablespoons

Ingredients for Red Curry Paste:

Galangal (sliced): 1 tablespoon
Lemongrass (sliced): 1 tablespoon
Thai red chili: 10–15
Kaffir lime peel: 1 teaspoon
Shallots: 1 tablespoon
Garlic: 1 tablespoon
Shrimp paste: 1 teaspoon
Salt: 1 teaspoon
Turmeric (sliced): 1 tablespoon
Black pepper + cumin + coriander powder: 1 teaspoon
Minced coriander root: 1 teaspoon
Cooking Instructions:
1. Heat 4 tablespoons of coconut milk in a wok until bubbling and fragrant.
2. Add curry paste and stir-fry until aromatic.
3. Add sliced chicken and stir until 50% cooked.
4. Add the remaining coconut milk, Thai eggplants, and pea eggplants. Simmer until tender.
5. Season with fish sauce and palm sugar.
6. Add Thai basil and sliced red chilies before serving.

3. Panang Curry (Chicken/Beef)
Ingredients:
Chicken fillets (sliced): 60–80 g
Panang curry paste: 1–2 tablespoons
Coconut milk: 200 ml
Pea eggplant (optional): 1 tablespoon
Fish sauce: ½ teaspoon
Palm sugar: ½ teaspoon
Red finger chili (sliced): 4–5 pieces
Coconut milk (for garnish): 200 ml cup
Kaffir lime leaves: finely sliced

Ingredients for Panang Curry Paste:

Dried chilies: 4–5
Dried Thai chilies: 8–10
Shallots: 4–5
Garlic: 4–5 cloves
Galangal: 1 tablespoon
Lemongrass: 1 tablespoon
Kaffir lime rind: 1 teaspoon
Fresh turmeric: 1 teaspoon
Coriander root: 1 teaspoon
Shrimp paste: 1 teaspoon
Salt: 1 teaspoon
Ground spice mix: 1–2 teaspoons
Cooking Instructions:
1. Heat 100 ml coconut milk in a wok over medium heat. Stir until oil separates.
2. Add Panang curry paste and stir until aromatic.
3. Add chicken slices and stir until cooked halfway.
4. Add the remaining coconut milk and simmer until chicken is tender.
5. Season with fish sauce and palm sugar.
6. Add sliced kaffir lime leaves, garnish with red chilies and serve.

4. Massaman Curry with Chicken (Kaeng Massaman Kai)

Ingredients:
Chicken drumsticks or thighs: 150–200 g
Massaman curry paste: 1–2 tablespoons
Coconut milk: 200 ml
Potato: 80 g
Onion: ½ medium
Roasted peanuts: 2 tablespoons
Cinnamon stick: 1 small piece
Bay leaf: 1
Tamarind paste: 1 tablespoon
Palm sugar: 1 teaspoon
Fish sauce: 1 tablespoon
Vegetable oil: 1 teaspoon

Cooking Instructions:

1. Heat oil in a pot, add the Massaman curry paste and stir until fragrant.
2. Add half of the coconut milk and stir until oil separates.
3. Add the chicken pieces and stir until coated with curry paste.
4. Add the remaining coconut milk and 1/2 cup water, bring to boil.
5. Add potatoes, onion, cinnamon, and bay leaf. Simmer until tender.
6. Season with fish sauce, tamarind paste, and palm sugar. Adjust taste.
7. Add roasted peanuts and simmer for 3–5 minutes before serving.

5. Yellow Curry with Chicken (Kaeng Karee Kai)
Ingredients:
Chicken drumsticks or thighs: 150–200 g
Yellow curry paste: 1–2 tablespoons
Coconut milk: 200 ml
Potato: 100 g
Onion: ½ medium
Carrot: 30 g (optional)
Fish sauce: 1 tablespoon
Palm sugar: 1 teaspoon
Vegetable oil: 1 teaspoon
Cooking Instructions:
1. Heat oil in a pot. Add the yellow curry paste and stir-fry until fragrant.
2. Add half of the coconut milk and stir until oil separates.
3. Add chicken and stir until coated.
4. Add the remaining coconut milk and ½ cup water. Bring to a boil.
5. Add potatoes, onion, and carrot. Simmer until chicken and potatoes are tender.
6. Season with fish sauce and palm sugar. Serve hot with jasmine rice.

Contact Us:
■ Domestic: 095-2742719
■ International: +66952742719
■ WhatsApp: +66952742719
■ Website: www.phuketcookingcourse.com
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Phuket Thai cooking class we one of the best Thai cooking in town our class twice a day Morning and afternoon class are available daily.

12/09/2025

🍜✨ Soft noodles, smoky wok aroma – Pad Thai at its best!
Want to know the secret behind the flavor?
👉 Watch the video and cook along!

Thai Noodle with shrimp #

14/08/2025

🇷🇺🇺🇦 A Special Private Cooking Experience at Wooddy Kitchen 🇹🇭🥘Today we had the pleasure of welcoming our lovely guests from Russia and Ukraine for an unforgettable private Thai cooking class! 💖Together, we cooked six delicious dishes —🌶️ Red Curry (Gaeng Phed)🍃 Green Curry (Gaeng Keow Wan)🥥 Tom Kha G*i (Chicken Coconut Soup)🍤 Tom Yum Goong (Spicy & Sour Prawn Soup)🍜 Pad Thai with Prawns🥭 Mango Sticky RiceFrom grinding curry paste to balancing the perfect Thai flavors, our guests mastered every dish and enjoyed tasting their own creations. 🍽️✨A heartfelt thank you for choosing Wooddy Kitchen — it was such a joy to share Thai culture, flavors, and laughter with you. 🥰📍 Wooddy Kitchen Thai Cooking Class – Phuket, ThailandAuthentic | Fun | Delicious | Private & Group Classes Available

07/08/2025

#🌶🦐 Tom Yum Goong (Spicy Thai Shrimp Soup) – 1 ServingIngredients: • 200 ml water or shrimp stock • 3–4 shrimp (peeled, deveined) • 1 stalk lemongrass, cut into 3 cm pieces & smashed • 2 slices galangal • 3 kaffir lime leaves, torn • 2–3 mushrooms, halved • 1 small shallot, sliced • 2 Thai chilies, crushed • 1½ tsp fish sauce • 1 tsp lime juice (or more to taste) • ¼ tsp sugar • Optional: 1 tbsp evaporated milk or chili paste for creamy version • Fresh coriander for garnishInstructions: 1. Bring water to a boil. Add lemongrass, galangal, lime leaves, and shallot. 2. Add mushrooms and cook for 1–2 min. 3. Add shrimp and cook until just done. 4. Season with fish sauce, sugar, and lime juice. 5. (Optional) Add chili paste or milk for creamy version. 6. Turn off heat. Taste and adjust. 7. Garnish with coriander and serve!🔥 Spicy, sour, and iconic Thai flavor! # Tom Kha G*i (Thai Coconut Chicken Soup) – 1 ServingIngredients: • 150 ml coconut milk • 100 ml water or chicken stock • 80 g chicken breast, sliced • 2 slices galangal • 1 stalk lemongrass, cut into 3 cm pieces & smashed • 3 kaffir lime leaves, torn • 3-4 mushrooms, halved • 1 small shallot, sliced • 1–2 Thai chilies, crushed • 1 tsp fish sauce (or to taste) • ½ tsp sugar • 1 tbsp lime juice • Fresh coriander for garnishInstructions: 1. Bring coconut milk and water to a gentle boil. 2. Add galangal, lemongrass, lime leaves, and shallot. Simmer 2–3 min. 3. Add chicken and cook until done. 4. Add mushrooms and chilies. Simmer 1–2 min. 5. Season with fish sauce and sugar. 6. Turn off heat, stir in lime juice. 7. Garnish with coriander and serve hot!✅ Creamy, aromatic, and full of Thai herbs