Thai cooking class in Bangkok: market, recipes and prices

Taking a Thai cooking class is one of the most popular activities in Bangkok, and one of the most useful: you leave with recipes you can make at home, and you finally understand what you are eating on the street. Most classes follow the same format: a visit to a fresh market to discover the ingredients, then cooking four to six dishes that you eat at the end. This guide explains how to choose between a group and a private class, what you learn, what to ask before booking and how to make the most of the city's markets. We do not quote prices: they vary with the length, the group and the venue, and should be checked on each school's website.

How a class works

Thai curry pastes sold on a market stall

Classes generally last half a day, in the morning or the afternoon, sometimes a full day with more dishes. A typical programme:

Market visit: the teacher introduces the herbs, vegetables, curry pastes, coconut milk and fish. It is often the most instructive part.
Preparing the ingredients: chopping, pounding the curry paste in a mortar, squeezing the coconut milk.
Cooking: each participant prepares their own station, with the teacher's help.
Meal: you eat what you have cooked, often with a recipe booklet to take away.

The dishes you learn

Menus change from one school to another. Very often you will find:

a soup: tom yum (sour and spicy soup) or tom kha (with coconut milk);
a curry made with a paste pounded by hand: green, red or massaman;
a stir-fried dish: pad thai, chicken with basil, stir-fried noodles;
a salad: green papaya salad (som tam);
a dessert: sticky rice with mango or coconut. See also our guide to Thai desserts in Bangkok.

Group class or private class?

A group class usually brings together a few people up to a dozen; the atmosphere is friendly and the price per person lower. A private class costs more, but it is tailored to your tastes and pace, and suits families or a special diet. Ask the maximum group size before booking: a small group lets you really cook, rather than watch.

Which market to visit?

The market is part of the class, but you can also go on your own to prepare or extend the lesson:

Khlong Toei Market, the city's biggest fresh market, very authentic but demanding (come early and in closed shoes);
Or Tor Kor Market, cleaner and more comfortable, opposite Chatuchak;
Chatuchak Market, for buying utensils, mortars and spices at the weekend;
the Pak Khlong Talat flower market, which also sells fruit and vegetables;
the lanes of Talat Noi, for Chinese street food by the river.

Choosing a school

Aisle of the Khlong Toei fresh market in Bangkok

Read recent reviews and check where the class is held (in town or in a garden on the outskirts).
Check whether the market visit is included and how many dishes you prepare yourself.
Ask which language the class is taught in: most are in English, with teachers used to beginners.
Mention your allergies (peanut, shrimp, gluten) and your diet (vegetarian, halal) when booking: a good school adapts.
Check the cancellation policy and the meeting point: some pick students up at a BTS or MRT station.
Avoid very cheap classes that promise ten dishes in two hours: you will watch more than you cook.

Making the most of the day

Come hungry, or nearly: you eat a lot. Wear light clothes and closed shoes; the apron is usually provided. The chillies are strong: tell the teacher if you prefer less spice. If you want to bring home curry pastes, spices or utensils, see our tips on Bangkok souvenirs, and before leaving, check your country's rules on fresh produce. For a day in nature around the river, combine the class with a ride in Bang Krachao.