Hua Hin Cooking Class: From Chatchai Market to a Traditional Thai Kitchen [Review]

When my daughter and I joined a morning class at Thai Cooking Hua Hin, we discovered far more than recipes. From selecting fresh galangal at the local market to crafting curry paste by hand, this family-run school showed us how preparing Thai food brings people together. Here’s our experience creating authentic Thai dishes in a traditional teak house kitchen in Hua Hin.

Our day started when a traditional songthaew picked us up at 8:45am from our condo in Khao Takiab. We met the rest of our group at Chatchai Market, where we split into two smaller groups to explore the market stalls.

Our Morning at Chatchai Market

Our instructor guided us through the market, introducing us to her favorite vendors—families who have supplied the school for years. She shared their locations so we could come back to shop during our stay in Hua Hin, which I definitely have done after seeing the quality of their ingredients.

Our guide showed us how to choose the freshest galangal and pick out different varieties of mangoes and Thai eggplant. We even watched fresh coconut cream being made. Each stop included advice about storage, seasonal availability, and possible substitutions for cooking Thai dishes at home.

The Teaching Kitchen

After a short drive, we pulled up to a traditional teak house with herbs growing in the front garden. Inside, the main room had been transformed into a teaching kitchen with individual cooking stations arranged in a horseshoe shape, making it easy to see our instructor’s demonstrations. Each student got their own station, and I couldn’t help but smile at clever touches like old woks repurposed as wash basins.

The open-air layout, with its natural breeze flowing through, kept us comfortable while cooking, though I imagine it could get pretty warm during the hot season.

Making Curry Paste From Scratch

At my own station, surrounded by the fresh ingredients we’d chosen at the market, our first task was creating red curry paste from scratch using a traditional mortar and pestle.

The Four Dishes We Cooked

Once we’d mastered that, we worked our way through four classic dishes:

• Red Curry with Pork (Gaeng Ped Moo) – putting our handmade curry paste to work
• Papaya Salad (Som Tam) – mastering the balance of sweet, sour, and spicy
• Chicken with Cashew Nuts (Gai Pad Med Mamuang) – perfecting wok techniques
• Mango with Sticky Rice (Khao Niaow Ma Muang) – learning traditional dessert preparation

Our instructor had endless patience, showing us each step and making sure everyone was comfortable before moving forward. She stood by my wok, helping me understand when the temperature was perfect, and guided my daughter through the tricky timing of sticky rice – those small but crucial details that transform a dish from good to great.

The class quickly turned into something more like a gathering of friends. Between sessions, we sat together to enjoy our creations while they were still steaming hot. The conversation flowed easily as we shared travel stories and compared notes on our dishes.

I enjoyed watching my usually shy daughter open up, confidently sharing cooking tips with one of the women in our group who was new to curry-making.

What impressed me most was how practical everything felt. Instead of just following recipes, we learned techniques that would work in any kitchen. When someone mentioned they couldn’t find galangal easily back home in Canada, our instructor suggested alternatives that would still capture the essential flavours.

Kitchen Lessons & Life Stories

Following our instructor through the market’s narrow lanes, stopping to taste fresh coconut cream and smell just-picked kaffir lime leaves, I realised we were learning more than just Thai recipes.

“Food is a huge part of Thai culture and it takes a high priority in daily life,” Beau explained. “So I believe learning about the food and visiting the markets is a great way to learn about Thai culture and connect with Thai people.”

Making curry paste from scratch taught me more than just cooking skills. As we balanced the sweet, sour, salty and spicy elements in each dish, our instructor explained how these flavours reflect Thai cooking philosophy. Every ingredient had its purpose, and timing was just as important as the ingredients themselves.

How the Day Flows

Our 9am class ran from morning market visit to early afternoon feast – perfect timing to avoid the worst of the day’s heat. With seven people in our group, everyone got plenty of individual attention, and it was just the right size for conversation around the table.

The day had a natural flow to it. After the market tour, we cooked and ate one dish at a time, which meant everything was piping hot and we could really appreciate each creation. There was no rush – we had time to take photos and chat between cooking sessions, yet I was amazed by how much we learned in just a few hours.

The school took care of all the details – from picking us up from our accommodation l to providing equipment and keeping us hydrated throughout the day. At the end, we each received a recipe book and certificate – mine might even get framed!

Dietary Requirements and Menu Options

I loved how flexible they were with dietary needs. I don’t eat some mushrooms thanks to a weird allergy and they seamlessly adapted one of my dishes without any fuss. The kitchen was MSG-free, which some appreciated. They also had gluten free sauces and plenty of vegan and vegetarian options.

Four different menu sets are available, with Menu Set 1 being the most popular choice for first-time visitors. This set features classic Thai curries and demonstrates the fundamental techniques of Thai cooking. Early bookings can select their preferred menu, while later bookings join the established menu for their chosen date. So plan ahead if you have a specific dish or dishes in mind.

We booked online a week ahead, which meant we could choose our preferred menu set – we chose menu 2 , if you book late you will cook whichever menu the guests who booked first for that day picked.

If you’re staying in Hua Hin for a while, I’d suggest doing the class early in your trip – we went back to the market later in the week to buy some ingredients to take home.

Practical Tips Before You Book

Pack a hair tie if you have long hair – I learned this the hard way while leaning over a hot wok! The school provides aprons, but wear clothes you don’t mind getting splashed with curry sauce. We kept our shoes in the rack outside the kitchen, and the smooth teak floors were actually quite comfortable for bare feet.

One tip I wish we’d known earlier: go light on breakfast! We ended up eating four full-sized servings throughout the day. When we couldn’t finish everything, our instructor happily packed some dishes for us to take back to our hotel for dinner.

The Class Atmosphere

It was impressive to see how everyone, regardless of their cooking experience, found their comfort zone. My daughter had never made curry before and is not a big fan of chilli but created something perfectly suited to her taste, while I picked up new techniques despite having taken Thai cooking classes before.

Our group was wonderfully diverse – we cooked alongside a solo traveller from Germany, a Canadian friend, and others from the UK and Poland. The casual atmosphere made it easy to chat and share stories as we cooked and ate together.

Worth Every Baht

This was a highlight of our daughters trip to Hua Hin. The skills we all learned that morning have already improved my home cooking – I made a decent green curry last night using the techniques Beau taught us. I paid for this class myself – no freebies or special treatment, just a genuinely great day of fun and learning.

If you want more tips or advice for planning your trip, you can join our Facebook group: Thailand Awaits Trip Planning for Beginners. It’s a place to ask questions, get help from other travellers and locals, and find free resources for your Thailand holiday.