A Mini Thai Cooking Class to Master Green Curry With Beef Impressive Dinner for Special Occasions | Tipyapar Pla Traisombat | Skillshare

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A Mini Thai Cooking Class to Master Green Curry With Beef Impressive Dinner for Special Occasions

teacher avatar Tipyapar Pla Traisombat, Secrets of Home Cooks

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

15 Lessons (1h 17m)
    • 1. Introduction

    • 2. Class Overview

    • 3. Project

    • 4. Project Handbook

    • 5. Thai Eggplants

    • 6. Making Green Curry Paste

    • 7. Preparation for Green Curry

    • 8. Green Curry Cooking Part #1

    • 9. Green Curry Cooking Part #2

    • 10. Tips to cook Green Curry

    • 11. Plating up and garnishing

    • 12. Chili Pepper for garnishing style 1

    • 13. Chili Pepper for garnishing style 2

    • 14. Chili Pepper for garnishing style 3

    • 15. Thank you for attending the class

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About This Class


Thai cooking Class to master Green Curry with printable recipes.

Easy to understand, delicious well-known Thai Green Curry, restaurant quality looking dish that you want to learn to cook at home for special occasions.

Green Curry or Gaeng Kaew Wan

The name “ Green “or “ Kaew “ curry derives from the color of the dish which comes from green chilies. “ Wan” in Thai or Sweet in English refers to the particular green color or sweet green.

Mild green curry is truly among Thailand’s most popular dishes and well-known around the World because of it’s smooth and soft flavor.

Green curry is versatile in creating different nuances from any cut of pork, chicken, fish, seafood or beef.

Secret Tips

There are only a few key tips to make green curry – cook the curry with the right balanced taste, aromatic and fragrant oil of herbs and coconut milk and the beautiful taste and texture of Thai eggplants.


In this mini class, you will learn:

  • Learn about the classic dish profile of Thai Green Curry
  • Learn about ingredients
  • Learn how to cook Thai Green Curry with secret tips and important techniques that will help you to be the master of Green Curry Cooking.
  • Learn to hand craft chili
  • Learn to serve the green curry in restaurant style.

Skill level: This class is perfect for novice cooks or all levels who want to learn new skills.


  • Download a Project Handbook with Recipe charts to get started.

Meet Your Teacher

Teacher Profile Image

Tipyapar Pla Traisombat

Secrets of Home Cooks



Tipyapar Pla Traisombat is from Thailand and has been cooking delicious Thai food since she started helping mother around the kitchen when Pla was 6 years old.

Today, having recently completed an intensive Thai cookery course at the Suan Dusit International Culinary School in Bangkok, Pla is excited to share the knowledge with people from around the world who have come to love the exotic tastes of Thai cuisine.

Pla now creates simple and delicious Thai meals, specifically for those who have busy daily schedules but who still want to eat authentic Thai food and has adapted many recipes so they can still be freshly cooked to be healthy and delicious but take much less time.

For Pla, preparation is the key to saving time and she teaches this alongside ... See full profile

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1. Introduction: Beef and curry is a great match. The mild and aromatic combination in this famous Thai dish draws you to be tempted to lift the bowl and sip it all by yourself. Your friends will be waiting for you to put it down and say, "Hey, it's my turn." My name is Tipyapar Traisombat or you can call me Pla I was helping my mom in the kitchen since I was six years old. And when I turned to 14 I took charge of my family kitchen because my mom started to be sick. And until today, I still cook. More recently, I have rediscovered my passion for Thai food and completed an intensive Thai cookery course in Bangkok. I have been able to improve my skill and learn a lot more about Thai cooking. My family, my friends, and I. We really enjoy eating at home. So for cooking green curry, you need to know how to release the aromatic oil from the coconut milk and the herbs. It is more than just mixing and melting the curry paste with coconut milk. In this class, you will learn everything about Thai green curry to allow you to become the Master of this wonderful Thai dish. And if you prefer, you can easily adapt the dish to cook with other types of meat. I also provide you a downloadable handbook to complete the project of this class and refer to whenever you need. I am so excited that you will join me for this class. And I can't wait to share the tips and the secrets for this dish with you. So let's get started. 2. Class Overview: Welcome to the class, Thai Green curry with beef. Overall for this class. You will learn how to make green curry paste from scratch. Learn to cook authentic Thai Green curry with all the tips you need to know and learn to present the dish for serving, particularly on special occasions at home. Before you start cooking. I want you to watch all the videos and make sure you understand every step, which I explained in simple, easy to understand steps for you to follow. I have a project handbook that you can download. The handbook contains everything you need to know and includes an ingredient chart, required equipment list and instructions. Please use this handbook for your cooking and watching all lectures in this class. If you have any questions, please feel free to post your question in the discussion section. I will do my best to discuss with you as soon as possible. I normally check the question dashboard of my classes every day. Only sometime I might be a bit slow because I might be away. That's all. But I will definitely return with answers. Please feel free to leave feedback or review. It will help other students to get to know about this course which will be a big help to grow our Thai cooking community here. And it will be a lot more fun with more projects. Alright, see you in the next lecture. 3. Project: The project of this class, I will teach you how to garnish or decorate the dish in a simple way with variations of styles. Just like serving in a restaurant by using a simple knife in your kitchen. I can tell you it is simple, easy to do and it is Instagramable. What you need is you have to be patient. Our goal for this class is to create one good looking dish. Pick one style that you think you can do. And then, create one good looking dish. Take a photo and then post the photo on the project gallery of this class. The project detail is also in the project handbook. Please download and then use it for your project. Before you get started, I have some advice for you. The first time you work on these project, you should allow at least two hours of your time from start to finish, just in case you might find something difficult and you need to review. So definitely you need more time to finish it. Alright! I cannot wait to see what you create. It will be absolutely wonderful. See you in the next lecture. 4. Project Handbook : No. 5. Thai Eggplants: Two types of Thai eggplants are used in cooking Thai curry dishes. The first type is, as you see. This type of eggplant is oval or round. In one full hand maybe you can hold three of them. The second type is the smaller eggplants. Little round shape with a bitter taste, but it is the best match with beep curry and chili. The bitter taste goes very well with the cream of coconut milk and the sweetness from palm sugar. However, this is for your information. It is good to know, Right? So in this course, I will use the normal eggplant that you can buy more easily. 6. Making Green Curry Paste : In this lecture - Making Green Curry Paste. I will show you this method the extra green by using Thai Basil leaves and this recipe is for one time cooking. My personal preference to give the extract green. I prefer to use Thai Basil leaves rather than coriander leaves because Thai Basil Leaves give nice green color, but the color will be a darker green. And it is in the recipe and it gives a nice smell according to the dish profile of Thai Green curry. I will use an electric grinding and this recipe is for one time cooking Green curry. It gives about 80 grams of curry paste. The first thing to do is to roast coriander and cumin seeds. Turn on the stove at low to medium heat. Add in coriander seeds. I will roast coriander seeds before cumin seeds because coriander will take more time than cumin seeds. . Until the coriander seeds turn to brown or it should be about 45 seconds. Add in cumin seeds into the pan and then roast together in the same pan. Until both cumin and coriander seeds change color to be a darker color. So it should take about another 45 seconds. Turn off the stove, and then put the seeds in a mortar. Add in white peppercorns. Use a pestle to pound it until it is finely ground and until it turns to be powder. You can use an electric grinder, but pounding it by hand, giving more aroma and better smell to the curry. Besides, the amounts of seeds might be too little to properly grind. If you have equipment that can grind these small amounts, go ahead. You can use the equipment. Next, we will prepare the herbs to make the curry paste. Green pointed pepper Cut off the stalk and then slice it finely. Chop it into small pieces as much as possible. This will help the grinding process to be quicker and finer. Add all green pointed pepper into the grinding container. Next, this is a herb box from my freezer. There are Kaffir lime leaves, Galangal and Lemongrass. I am sure you have some leftover herbs too. So you can keep them in the freezer, which is really helpful. This is lemongrass and Galangal from my person box. Galangal, I will trim out the dark skin. It is not too difficult to clean it like this. Why it is still hard frozen. Now it looks clean. Slice it finely and then chop it into small pieces as much as possible. And then add it to the grinding container. Lemongrass. Slice the end part off because it's tough. And then slice it finely same as slicing the galangal, also chop it finely later. Add it into the grinding container. Next, garlic - peel off the shell. And then finely slice and then chop it into small pieces. Add it into the grinding container, Shallot - peel off the shell and then finely slice it. And then chop it into small pieces. Add it into the grinding container. Next, colander roots. Makes sure it is clean from dirt or soil. It is simply clean with water. And use your fingers to scrape it off the roots. Cut off the root Use the end of the knife to trim off the small roots. Now, you can see the core root. Cut it into half. And then finely slice it. and then finely chop it. The little roots. Normally we don't use these little roots, If we will use a mortar and pestle to mash the curry paste because they are difficult to mash. But as we will use an electric grider, I will put these little roots in. Finely chop it Put all of the roots into the grinding container. Add in salt. Then add in nutmeg powder. Just less than an eight of a teaspoon. Next, Add in the ground white peppercorns, coriander seeds and cumin seeds. Next Kaffir lime skin. Use a sharp knife to slice the Kaffir lime skin. Slice it as thin as possible. Try not to cut into it too deep when you cut it open. We don't want any of white pith below the skin as it is bitter. Can you see my cut. The skin is light green, still can be seen. Okay. That is enough. Chop it into small pieces. Add it to the grinding container. Next. Thai Basil Leaves. Cut or chop the Basil leaves into small pieces, and then put it in the grinding container. You can skip this part, actually no need the extra green. The traditional recipe already gives a nice color ... to the dish. Next step. Turn on the grinder. Wait until it is finely ground. My equipment will take about 45 seconds. Okay, the paste looks finely ground now. Turn off the grinder. It is a lovely green color. Next, add in shrimp paste. Turn on the grinder again and grind it until it is well mixed. Okay, I think the paste is finely mixed. Turn off the grinder. 7. Preparation for Green Curry: Coconut milk - please prepare the coconut milk in advance. Before doing anything, the first thing to do is to cook the beef. Turn on the stove at low to medium heat. Add in water, and then add in coconut milk. Put the beef into the pot, don't need to cut it right now. Cook it first and we will cut it later. Doesn't matter the shape of the cuts of beef that you get from the market or supermarket. Just put it in the pot and cook it with coconut milk. For these cooking, you don't need to use premium meat. This dish or this method of cooking aims to use normal or average quality of meat and the cooking will improve its taste. Making a tender and more delicious. Cover a pot with a lid. and leave it to cook for about 25 to 30 minutes. Okay. Open the lid. It doesn't look tender. Don't worry. We haven't finished cooking. Some of you might not be familiar with the texture of beef light this. Just open your mind to try it. You'll like it. Eating like Thai, we don't eat medium rare or nearly cook, we eat thoroughly cooked meat. Turned off the stove and let it rest in the pot. We will return to the beef at the end of preparation step. Thai Basil Leaves. Take each leaf off the stalk. And then wash and let it dry. Red pointed pepper Set the knife at about 25 degrees to your left and slice it. Seed is not too spicy, so you can eat it. Kaffir lime leaves - rip off the Kaffir lime leave from the stalk because we cannot eat the stalk. Next, Thai eggplants. Before cutting the eggplants, put a teaspoon of salt into a bowl of water. Once the eggplants are cut, the inner which is open up will turned to be a dark color. The salt water will help to delay the change of color of the inner skin. Cut off the stalk. You can cut the eggplants into two or four or six pieces per one eggplant depending on its size. But don't cut it too small because it will be too quick to get overcooked Put the eggplants into the salt water until they need to be cooked. Okay, now, time to slice the beef. You have to keep the coconut beef stock for the cooking. Don't throw it away. Firstly, you look around the piece you got. Have a plan in your mind, how to slice it. How big is your bite size. Firstly, I will trim out the part that I don't eat. This is the chewy fat. Cut it out. Now I will start to slice the beef. Start by slicing of the smallest piece to trim its shape. So I will cut it this way because it will give good slice of beef. Slice it in bite sized slice. Not too thin and not to thick because it will be to big to chew or cut in the plate when you eat. But look at the sliced pieces, the cut lines on the beef are stripe. The best cut is crossing this stripe lines. Look at this cut. Can you see the different, this cut is good because it will be easier to chew, your teeth will work less to eat the beef. This is another piece. Look at it. You can see the crossing stripe lines. Considering the size of the cut, I will cut this way. It should be a good size. But again, I got a stripe line cut. I will move to cut somewhere else. I will cut it into half to get a proper size to cut through the crossing stripe lines. Be careful with your fingers. Beautiful strip lines and good size of the slice. Okay. It's done. Now we are ready for the cooking. 8. Green Curry Cooking Part #1: First step - the pot for cooking. Making sure the pot you use is deep and narrow. So when the curry is boiling, it won't split out the pot, Otherwise, it will be messy and you will be panic. Let's start the cooking Roast coconut milk and curry paste in a frying pan. Turn on the stove at medium heat. Slowly add in coconut milk. Leave it in the heat for about 15 seconds. Don't stir. If you don't use a non-stick pan, you have to be careful with the edge, so it will not burn. Just use a ladle to scrape the coconut milk from the edge of the pan into the inner part. The heat will make the coconut oil spit out from the milk. Can you see the bubbles. That is oil. For some pans, the bubbles might occur by the edge. It depends on the shape of the pan and material. It might be about a minute from now, the coconut milk is reduced. A lot of bubbles occur, that is good. Slowly and in coconut milk again. Try to slowly add it in by the edge of the pan, Not at the bubbles directly. If you add the coconut milk right by the bubbles, the oil will disappear. You have to restart to cook again. But if the area of the bubbles looks a bit dry, Yyou can pour coconut milk in there so as not to let it burn. What you do is for different reason. So you can see now the bubbles are all around the pan and it has reduced a lot. So I will add in a bit more coconut oil. And right away, can you see the bubbles generate new bubbles quickly. So until now should be about two and a half minutes. And the result looks good. I get a lot of bubble of coconut oil with a good amount of liquid remains in the pan. It is not to dry. I will add in Green curry paste. Gentry saute' the paste with the coconut milk. Try to mix the paste with the coconut milk for a minute. Don't stir too much. Just try to mix it. Add the remaining coconut milk into the pan. Let heat up, don't stir. The heat will make the coconut oil and herb oil spilt out. Can you see the oil. It looks like that. But be careful. It isn't burned at the bottom of the pan. If you are afraid, it will be burned. You have to lower the heat and it will take a bit longer for the oil spill out. That's all. Just let it heat up for about 30 seconds. Use a ladle to move the paste to mix with the oil and check whether it's burned somewhere or not or getting brown. We don't want brown color in the paste. Just gently move, not stir it all around, otherwise, the oil will disappear. I will let it heat up again for about 15 seconds to product more oil. Okay, it looks good. It looks well mixed as well. Can you see the oil. The green oil all over the paste. This is good. Next, I will use some of the coconut beef stock that we cook the beef, take just a little bit of the coconut stock to pour into the pan. Let it sit in the heat. You want the oil to come out more. Can you see the increasing oil. Again, be careful of the heat. Don't let it burned. Now it is a lot more oil than before and more liquid in the pan and it looks well mixed. This is the sign to move to the next step. A lot of oil with a good amount of liquid in the pan where you can say it is good to go. Okay, gently mix it. Next. add in the sliced beef. Very nice color. Can you see the green color. You have to remember it, if it goes darker, then it is too much. You will taste it. Trust me, it is overcooked. It is okay. But it is best if the color won't go too dark. Gently saute to mix it. Make sure the curry paste coats over every piece of the beef. I would take about a minute to mix the beef in the pan to let the beef take in curry paste favor. Next, add in the coconut beef stock that is warm from the other stove. Add some of the stock into the pan, just to wash the pan because we removed the paste in to the pot. Move everything from the pan to the pot which contains the coconut beef stock. Use the stock to clear out the paste which stick in the pan so we will remain the heat at medium heat. 9. Green Curry Cooking Part #2: Next, add in the coconut milk. You can see the green oil floating up to the surface. This is worth waiting for. Gentry mix the curry in the pot. Some people cook and finish cooking in the pan. I know. But as I mentioned before in the tip lecture, this is the technique to cook eggplants. You have to cook it in a pot. The shape of the pot is deep but not too big, good size, appropriate for the amount of food. Make sure it is deep. Please note what you will get is oil, not lumps. If you have lumps of coconut milk, it is gone wrong. Now, let it boil. Okay, let's taste to get to know what is the initial taste we got. I get really light sweetness, and saltiness, but need more taste. This step is important and it is a must to do, particularly if you use curry paste from bottle or packaging from supermarket because some brand is quite salty and some brand already add in everything and got a taste in it. I will add in fish sauce. You can slowly add in, better safe than sorry. Gentry mix and then taste it. You can lower the heat if it is aggressively boiling. Otherwise, the curry will reduce too quickly, which we don't want that. After adding in fish sauce, of course, I got lovely saltiness with some more sweetness. So I am done with the fish sauce. Next, palm sugar. Melt the palm sugar with the hot curry. Use a spoon to mash it and make sure it is melted. Add in palm sugar. Again, you can try to slowly adding it and taste it, whether you want more. Mix and taste it. You have to be careful about sugar. If the sweetness is far away, it is difficult to fix. Okay, I think I will stop the sugar here. We are about to finish. Increase the heat to high heat, let it boil aggressively. Quickly add in eggplants which are in salt water. Use a ladle quickly to push the eggplants to sink down to the bottom of the pot. Don't let it float up because it will touch the air and it will turn dark brown color. Use a long handle, don't use a short one like me, it is hot. You can see some pieces now, some parts are getting dark and some pieces remain green. Keep pushing it down. Once it is cooked, it will sink, not float up anymore. And the bubbles of the boiled curry will cover it up. You see, you can't see any piece of eggplant float up. Let's see the result. You see the skin, still green but white stripes. The inside is still white. Once it is cooked, the inner part will become loose from the outer skin. You can stop here. Some people like it with a bit of crunch texture. I prefer to take about two minutes to cook the eggplants. Next, add in sliced red pointed pepper. Rip off kaffir lime leaves into small pieces into the pot. Ripping it off will release more aroma into the curry quicker and it is easier to eat. And right away, add in the Thai Basil leaves. Use a ladle to make it sink to the bottom of a pot. Turn off the stove. Let's check the eggplants. You see, this is the color we want, not dark brown and the inter meat is still remain nice color, not dark too. But after it is continuously kept in the heat, it will be softer and color will also change, but still nice. Well, we just finish cooking Thai Green Curry. Let's plate it up. I garnish the dish with handcraft flower from red pointed pepper. A piece of Kaffir lime leaf . Enjoy your Thai Green curry. 10. Tips to cook Green Curry: Three key tips for Thai Green Curry. Roast coconut milk in a pan fry on high to medium heat. Until coconut oil split from the coconut milk. The core method of cooking Thai green curry is this, having coconut oil mix with aromatic roasting herbs floating in a few oil drops. Light oil appears that you can see when you plate up and serve the dish on the table. Curry paste needs to be cooked out properly approximately two minutes on medium low to medium heat. The level of heat you use depends on your cooking skill to get a good result. You need to judge this for yourself. You can now see the color and texture of the curry paste has changed indicating the paste is cooked through. Under cook curry paste has a rawness of herbs in the curry dish if you don't take time for this step. Moreover, if you taste two dishes as a comparison between short cooking time and longer cooking time, you would prefer the dish which takes time to cook. Be patient, when you cook Thai curry, particularly for this step, it is the heart of Thai curry dishes. Cooking eggplants. This seems to be easy, but it is a challenge. A good dish of Thai Green Curry is when the eggplant has been cooked perfectly to your taste. Either half-cooked retaining a big crunch when you chew it it with a lovely fresh color of the eggplant or cook through so that it is soft and easy to chew, but not overcooked and mushy. The eggplant has to retain a nice color, meaning it won't go dark brown. Properly cook eggplant although it becomes soft in texture, the color will remain dark green, not brown. We don't want dark brown. It can also turns brown when you cut it open because of the air. Once it touches the air, it will change color. So you should prepare the eggplant in advance and put them in salt water to stop the browning process. Unless you can make it quick, just cut it and then put it in the pot for cooking right away. Then it's no problem. The standard taste of Thai Green Curry will be light saltiness lead and followed by sweetness with a hint of spiciness, just by the tip of your tongue. Overall balanced taste is light and mild. However, the taste of Thai Green Curry is quite varied depending on the region in Thailand where it is cooked. So the taste will vary according to the local taste. A different part of Thailand has a different taste of local food. It also depends on what you eat the curry with, such as rice, noodles or roti. The recipe I give you in this course is the standard taste. I am confident you will enjoy it. So the three tips, splitting the coconut oil from the coconut milk, perfectly cooking the egg plant, and getting the right balanced taste according to your preference, are the key elements to cooking a good Thai Green Curry. 11. Plating up and garnishing: Plating up. To make the dish look nice, it is best to arrange the food in a bowl. The base has to be solid. So it will be easy to lay a piece of food above the surface of the soup. It will be easy to show off the star in the bowl. Make it outstanding. Slowly, add in each element into the bowl. I sometimes use a tool like this that you can buy it online. To build the ingredients, I find, it helps to add three or four pieces of eggplants at the base to allow the other ingredients too easily rest on top. It will allow you to feel the bowl more easily with these solid base. Carefully add more soup and ingredients into the bowl. At the end of the plating, you should see a couple pieces of eggplant and a piece of meat. So it is easy to identify the dish, obviously seen what is this dish and pour more soup into the bowl lastly. The level soup should be at least one inch below the top of the bowl. So it presents well, and it looks clean. Being careful not to drip the soup on the side of the bowl as you add more ingredients and soup. Be careful not to rush this as you also need to pay attention to how to top the dish appears to finish off your dish with your choice of garnish. The level of soup after filling the bowl to the correct level, I like to prepare the eggplant as an upper bass, some facing up showing the skin side and some facing down. I then position the beef within the upper base, the level of soup after filling the bow to the correct level. And I also like to highlight the Basil but not too much as otherwise, it looks messy. If it appears to many Basil leaves, just push some leaves down to the bottom. You can simply use two forks to arrange the food preparation. With this tasty good-looking dish. You will be proud to take a nice photo of your work and to having a good time at home. Preparing the green garnish. Thai Basil Leaves. Use a small bouquet with small leaves. It will be prettier than big leaves. If you only have a big bouquet, you have to trim it to make it smaller. Also try not to use the leaf that has a long stalk because the leaf will bend to touch the hot soup and the leaf will burn and turn black which is not pretty. This piece is too long, so it is better to tear it off from the other leaves. Place the Basil in the dish where it complements the beef and the eggplants. Kaffir lime leaves. One piece of Kaffir lime leaves has two parts, top and bottom. Cut it into half and just use one part only. Put the green elements together, both kaffir lime leaf and Thai Basil leaves. Arranging the garnishing - Style 1. An angle sliced chili. Find the best spot and just easily put it in front of the green leaves. I like to add Kaffir lime leaf behind the Basil as it holds well above the level of the soup. Style 2 - the circle shredded pepper. Find the best spot and put them in front of the green leaves. Be careful not to put it into much. Less is more. Sometimes the shredder chili stick together. So try to separate the pieces before putting them in the bowl to present more nicely. Style 3 - these style, I will use only the Kaffir lime leaf. As I want the chili flower to be the star. Too many elements on the dish won't show off anything. Less is more. I also use the chili seeds in the middle to make it look like pollen from the flower. Okay, we are done here. I hope all of these are not too difficult for you to follow. And you enjoy yourself. 12. Chili Pepper for garnishing style 1: How to cut the chili pepper. Set a knife at about 25 degree on the left and cut it through. The cut size should be less than a half centimeter. You can keep a piece of chili pepper from your cooking. Pick the best cut for garnishing. 13. Chili Pepper for garnishing style 2: Garnishing Style 2 - circle shredded chili pepper. A bouquet of Thai Basil Leaves. A piece of Kaffir lime leaf. How to do shredded chili. For doing this, you can simply use any type of knife in your kitchen. Whatever you are comfortable with. Cut off the green stalk of the pepper. With the sharp knife will run the knife carefully, but surely down to the length of the chili and don't cut it through to the other side, just to open it up. I will change to a small knife to show you how to do it. Use the tip of the knife. Put your knife in at one end and cut and scrape it along the length to scrape the seeds and membrane out like that. And then you get rid of the seeds. The chili, you can see the thickness and the surface is rough. It needs to be thinner so as to be easy to make it curl. Use the knife that you think it is sharp enough. A bigger knife than this can do the job too. Put the chili flat. Slowly slice off the surface to make it thinner and finer. Don't cut it too deep. Too thin is also not good. Because it will be quickly dry and difficult to use it and keep it fresh. I will change to a bigger knife to show you how to use it. Use the end part of the knife. Slowly slice it, but don't cut it too deep. You can easily notice that the top surface is slightly in orange color. When you scrape it off or open it up, the below chili meat is more red. Turn it around to see the thickness of the chili, whether anywhere else needs to be sliced off. Finely slice it and scrape it out. Once you finish every area, trim the age off and shape it up to make it easy for the next step. Okay. I still can see the rough surface at the middle that looks thick. I will change to a bigger knife to show you how to use it again. Use the end part of the knife to slowly slice it and scrape it off. Again, don't cut it to deep. Try to make the pepper flat so as to be easier to scrape it off. When you use your fingers to push the pepper flat, then you obviously can see the thickness. The area which was sliced off, the skin looks smooth. Look around to see the overall surface. It should be smooth throughout the whole piece of pepper. So you can see, I cut it too deep and it is too thin at this part. Okay. It is okay now. for the next step, can you see the thickness. Next, I will show you to use a small knife. Select the shortest length to start with. Slowly and finely slice the pepper. You have to push the knife through from the tip to the end. Otherwise, it won't be easy to cut through the whole length. Or you have to move the knife to slice from the top to the bottom. If your cut is slightly bigger than my cut, it would be fine. But don't cut it to big, just slowly slice it. Next, I will show you if I use a bigger knife. For this kind of cutting, I prefer a bigger knife because I can control the knife easier, and the cutting is more consistency and nicer. Set the knife on the chili and use your finger push the knife to the edge of the chili so you can see how big you push the knife to cut it. Slowly and finely slice because we need it to be super fine. Put the shredded chili in water. Soak it in water as long as until the chili change to be curl. Keep continuing until think it's enough for you to use. Soak it in water like this until it turns to curl. So now you can see all of them curl. Take it out from water and rest it on a plate. Use a piece of kitchen tissue, soak it in water and squeeze out water. Cover the plate with wet tissue to keep all the fresh stuff fresh and not dry. I will put it in the fridge until I need to use them. 14. Chili Pepper for garnishing style 3: Garnishing Style 3 - A piece of Kaffir lime leaf. A piece of chili flower. Crafting chili flower. A flower of four petals from chili pepper. In this class, I will use just a fruit knife. Normally I would use a carving knife to make a chili flower. But for this simple one, a fruit knife is a good option. It is also beautiful and I think you can do it. Let's get started. You can use the top part or the bottom part of the chili. But I will show you to cut the bottom part. Cut the chili about two inches from the green stalk. Can you see the seeds membrane in both parts. Use the tip of the knife to softly cut the orange membrane inside the chili. Cut it loose. Next, we will make, Cut it loose. Next, we will me petals. Use the tip of the knife to divide it into two equal parts. Cut each part down but don't cut it to lose to the bottom. Leave about a centimeter uncut closest to the green stalk. Cut the other side the same. You can now see the seeds and membranes start to be loose. Use the tip of the knife to cut the bottom part making sure the deeper part is also loose. Okay, it's looking good. Next, divide each piece in half. Use the knife to cut it down, the same length. You can use the tip of the knife if it is easier. Cut the other piece the same length too. Now, we have four parts. Set the knife at the middle of one piece, cut and trim each side to clear pointed petals. Turn the chili to the other sides and cut and trim the other side. Or you can simply cut it on the chopping board to make it easy. Be careful not to push too hard, otherwise, the chili will tear off Gently cut it, try to cut it equally on both sides. Next, cut the other petals until you finish all four petals. If some petals are taller than the other, just trim it to get the same length. Next, use the tip of the knife to cut the seed membrane. It is easier to make 3 small cuts from different side. And then the membrane will be loose. Keep the seed, we will need it for garnishing. Next, can you see the thickness of the chili. It will be beautiful if the petals bend. Use the end of the knife to gently and finely slice off the chili to make it a little bit thinner. Be careful of your fingers. Don't push it too hard. Otherwise, it is ease to cut your fingers. Be gentle and steady. Just don't slice or cut it too deep as we don't want the petals to be too thin. .... Soak it in water. The petals will be beautifully curl. It should take about 15 to 20 minutes until the petal flowers bend. Take it out from water and rest in a plate and cover with wet tissue to keep it fresh. 15. Thank you for attending the class: Now we have reached the end. Thank you very much for taking this class. I hope that you learn valuable tips and techniques and had fun. Before we say goodbye, I would like to take a moment to summarize everything we learn and achieved. We learned how to make green curry paste. We learned about the tips and actually my secrets to cook great green curry . We learned to create variation of garnishing or declaration the dish. If you enjoy this class, I would love to hear your feedback or a review. It will help me to get more idea how to improve this class or the upcoming projects. If you have any questions, please leave the question in the discussion section. I am here to help and committed to give best quality of class. I would love, and I can't wait to see project. I am very excited about it. I know you can't do this. Thank you. Sawasdee Ka.