Uncovering the secrets of a Thai chef

I signed up for a thai cooking class to learn some of the secrets to one of my absolute favourite kitchens in the world. I must admit that I was pretty excited about this one :-)
We met up at 9 and went to the local market for some ingredients.
We were to cook 6 dishes and 2 desserts, so there was quite a lot of stuff to pick up.

We bought some eggs from this lady. She looks really cool together with her cat with the vest, don’t you think?  

Once in the kitchen we quickly went through the dishes and some of the secrets to achieving the right taste. As we were all european students we all failed miserably on what was the “right” quantity of sugar to be added. It was really a lot.
Here’s one of my absolute favourites, green curry.

Before – fresh ingredients for making green curry. After – add 10 minutes of cutting and pounding, and it turns out like this! 
I can’t really explain how different and much more enjoyable the taste was of this curry, as opposed to the ones you buy in plastic bags in Sweden.

And when all was prepared, it was time to eat! 

Spring rolls was quite interesting to make.

You just place filling on a wrapper.                Fold it like an envelope

Seal with egg.                                               Line up
 
Deep fry.                                      And eat!
 
We also got taught to make a decent pad thai and how to behave to get the egg to cover all of the noodles.


This is massaman curry. By the time we got to this one I was just so full that I had no idea of how to make it through. I ate some of this too, then I hardly ate for the rest of the day.