The secret of success in making a Thai curry eludes the best of us, but at the cooking school at the Chiang Mai Four Seasons resorting to a pre-prepared curry paste is not an option. You’ll be taught how to choose and prepare your own herbs and spices from the school’s herb garden, where lemon grass, ginger, galangal, turmeric and garlic are all ready on hand to infuse flavour into your cooking.

The week’s lessons are a crash course in Thai cooking taking you through spicy salads, traditional soups and noodles to the secrets of Thai curries and starters with some extra special dishes thrown in like kaow soi gai (Chiang Mai curry noodle soup with chicken) and gaeng hung lay (dry spiced curry with pork and pickled garlic). As well as amazing food, you’ll get taken to the local food markets, taught about traditional Thai food blessings and while you’re working away, you can look out across the gorgeous landscaped grounds of the hotel before tucking away the dish you’ve prepared and swanning off for a swim in the pool.

Written by  Alessia Horwich.

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