Course Introduction

Meet Marni Xuto – a woman with a mission. She loves teaching people how easy and delicious cooking Thai food at home can be. Thai dishes classically combine sweet, salty, sour and spicy flavours to create a unique taste sensation. In this course, you will learn how to make fantastic home-cooked versions of classic Thai dishes, including Green Chicken Curry (of course!), Lamb Massaman and Tom-Yum-Goong, Thailand’s famous prawn soup.

My Chef Story

Growing up in Bangkok Marni Xuto has in-depth knowledge and a love for Thai cuisine. Professionally she is a recipe developer for household brands and Founder of Thai Food Made Easy. Marni also runs private and corporate cooking classes, hosts virtual cook-alongs and presents demonstrations at various food festivals. “Making lush Thai food without laborious effort” is her mantra. Marni will show you how to smash Thai inspired food “like a BOSS!”

Lesson One: Mar Hor (AKA Galloping Horse)

Presenting food beautifully is central to Thai cuisine. Here Marni shows you how to make Mar Hor (AKA Galloping Horse) a charming, vegan take on a classic Thai canape. A tasty, fried shallot mixture is used to top dainty pineapple slices, which are then decorated with red chilli and coriander leaves. Irresistible!

Lesson Two: Chicken Thai Green Curry (Gang-Keaw-Kwan-Puk)

Who doesn’t enjoy a Thai Green Chicken Curry?! Learn how to make Thailand’s best-known dish and gain an incredible insight into a cornerstone of Thai cuisine. Marni begins by showing you how to make the aromatic curry paste, giving this dish its wonderful, distinctive flavour. You will be thrilled with the results!

Lesson Three: Cauliflower Tempura

Learn the secrets of how to make crispy tempura from Marni as she transforms the humble cauliflower into a deep-fried, savoury treat! In this episode Marni will also show you how to make a vegan Thai salad dressing that offers that characteristic Thai mixture of hot, sour, salty and sweet flavours.

Lesson Four: Tom Yum Goong

Calling all seafood lovers! In this episode, Marni shows you how to make her take on this famous Thai soup quickly. The starting point is an aromatic broth flavoured with classic Thai flavourings, including lemon leaves, kaffir lime leaves and galangal – ginger’s “sassy sister”. It’s a dish containing the “flavours of Thailand” all in one bowl – deeply satisfying to make and eat!

Lesson Five: Thai Corn Cakes

Discover how to transform fresh sweetcorn into these irresistible, little Thai Corn Cakes. Marni uses a tantalising mixture of fresh coriander leaves, garlic and spices to add flavour to these crispy, vegetarian fritters. The results are a delicious appetiser that would get any meal off to a great start!

Lesson Six: Pineapple Fried Rice (Khao-Pad-Sup-Pa-Rod)

Traditionally presented in half a pineapple shell, Pineapple Fried Rice (Khao-Pad-Sup-Pa-Rod) makes a splendid dish to serve as part of a Thai feast! Marni shows you how to make this quick dish at home, putting your wok to work in the process. The secret is all in the preparation, with the result tasting as good as it looks. Truly a showstopper!

Lesson Seven: Larb Tofu

Learn how to make Larb – a classic Thai salad that has a flavoursome chilli kick. Usually made with minced pork or chicken, Marni shows you how to make it using deep-fried tofu. In addition, discover how to make ground toasted rice, an essential Thai seasoning. The results are a great, flavour-packed dish, delivering a wonderful taste of Thailand.

Lesson Eight: Minced Pork with Chilli and Basil (Pad-Kra-Prow)

Marni transports you to the bustling city of Bangkok with this popular Thai street food dish of Minced Pork with Chilli and Basil (Pad Krapow). Stir-fried quickly in a wok, this is such a great, tasty dish. Once you’ve learnt how to make it, this recipe will be a regular speciality on your mid-week menu.

Lesson Nine: Lamb Massaman (Mas-Sa-Man-Gae)

Marni shows you how to make the “number one curry in the world” – Thailand’s Lamb Massaman. She takes you through all the steps required to make this iconic dish, transforming a humble lamb shank into a richly spiced, flavourful curry. Truly a labour of love to make, this impressive dish is perfect for entertaining.

Lesson Ten: Vegan Drunken Noodles (Pad-Kee-Mow)

Here Marni shows you how to make a quickly-cooked, tasty, vegan version of Pad Kee Mow, AKA Drunken Noodles. The story goes that a drunken gentleman created the dish as a late-night supper by throwing together what he found in the kitchen in a wok. The rice noodles are combined with several elements including Marni’s favourite “secret ingredient” for delivering flavour – well worth discovering!