An afternoon at Blue Lagoon Cooking School:
INGREDIENTS FOR RED, GREEN, AND MASSAMAN CURRIES
CRUSHING RED CHILLIES TO A PASTE
PREPARING MASSAMAN CURRY
MASSAMAN CURRY
SHRIMP HEAD BROTH FOR TOM YUM AND TOM KHA GAI SOUP
TOM KHA GAI
PAD THAI
RED BEAN AND COCONUT STICKY RICE DESSERT
BABY COCONUT AND MANGO BLACK STICKY RICE DESSERT WITH CRISPY MUNG BEANS
BACK AT GAJAPURI RESORT
SUNRISE
KOH CHANG PLANE BACK TO BANGKOK