COOKING CLASSESClass A Class B Class C Class D Class E Class F
We have great pleasure in presenting regular cooking classes at Dusit Thai Restaurant. Please call us for information about our next cooking class.
COOKING CLASS SCHEDULE
- Classes commence at 6:30 pm
- Classes run on demand, we will notify you when a class is being run.
- Payment for the class must be made during the confirmation of the booking (prior to the class) by providing us with your credit card numbers.
- All classes $ 68 each Inc.GST.
We accept Visa, Master Card, Bank Card, Amex, Diners and EFTPOSWhen attending the class you will receive the recipes, a welcome drink and a mixed entrée dish. In addition, you will have the opportunity to feast the meal you have prepared or take it away.
* Private cooking classes for groups or corporate bookings can be arranged upon requests.
* Gift Vouchers are available.Please call (08) 9328 7647
Fax: (08) 9228 2389
1. Tom Yum Gung (Spicy Prawn Soup)
Spicy and Sour soup which combines Prawns, herbs such as Coriander, Lemongrass, Kaffir lime leaves, chillies and fresh mushrooms.2. Gang Keo-Wan (Green Curry Chicken)
The famous green curry which is tasty and easy to make.3. Phat Kra prow Nua (Stir-Fried Beef with Garlic, Chillies and Basil Leaves)
The combination of fresh chillies and garlic together has created the best aroma with the final touch of fresh basil leaves.
1. Kang Gari Kai (Yellow Curry Chicken)
The flavour of extra cumin powder and lumeric poder into the curry, has created quite a beautiful taste.
2. Pla Gung (Prawn Salad)
Large king prawns with spicy and sour dressing mixed with fresh herbs, coriander, mint leaves and spring onions.3. Gai med ma-muang himmaparn (Stir-Fried Chicken with Cashew Nuts)
Stir fried chicken with roasted dried chillies, oyster sauce, fish sauce, soy sauce and sprinkle with cashew nuts.
1. Tom Kha Gai (Chicken in Coconut Soup)
A spicy and sour creamy soup which is made from coconut milk, herbs, chicken and mushrooms and garnished with fresh coriander.2. Gang Ped Gai (Red Curry Chicken)
Strong spicy curry paste with coconut milk and chicken and bamboo shoots, garnished with fresh basil leaves.3. Pad Thai (Thai Style Stir-fried Noodles)
The mouth watering noodle dish that has a very distinctive taste and beautiful presentation which combines with rice noodles, chillies, garlic, tamarine juice, oyster sauce with lots of nuts and bean sprouts.
1. Yum Ta Lay (Spicy Seafood Salad)
Spicy seafood salad mixed together with onion, chilli, lemon juice, coriander, fish sauce and cucumber.2. Nuea Ka-Tha (Sizzling Beef)
Stir-fried spicy beef with garlic, coriander and red wine.3. Gang-Pa (Jungle Curry Chicken)
Red curry without coconut milk, a very traditional dish.
1. Larb Gai (Minced Chicken Salad)
Minced chicken with onion, chilli powder, coriander, lemon juice, lemon grass and herbs with fresh vegetables.2. Phanang Beef (Phanang Curry Beef)
Phanang curry with rich cremy coconut milk.3. Pla Lard Phik (Deep Fried Fish With Chilli Sauce)
Deep-fried fish fillets topped with three flavours, sweet, sour and hot chilli sauce.
1. Yum Nuea (Beef Salad)
Small thin slices of grilled beef salad mixed together with onion, chilli, lemon juice, coriander, tomato, fish sauce and cucumber.2. Chu Chee Pla (Red Creamy Fish Curry)
Fish fillet with thick red curry, coconut cream sauce.3. Gai Ta Krai (Chicken Lemon Grass)
Stir-fried minced chicken with hot and spicy lemon grass, onion, garlic and chillies.^Top