On 3 January we spent the afternoon in a Thai herb and food market with Aon, a Thai chef and cooking school owner. Really interesting to understand how Thai cuisine focuses on many different types of herbs: coriander root, kaffir leaves, different types of basil, galangal, and a variety of chillies.
Then back to his place for an intensive four hour tuition. We learned how to cook tom yang goong soup, red and green chilli paste and curries, pad thai and sticky rice with coconut sauce and mango. Wow. Delicious, even though we say so ourselves. Lots of mistakes and laughter!
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