Online Class

Authentic Thai Cooking

The Classics
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Learn traditional techniques to bring the exotic, fiery flavors of authentic Thai food to your table!

Skill Level


What You Get

  • 7 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Robert Danhi
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Discover how to recreate Thai cuisine's signature blend of spicy, sweet, sour and savory in 10 favorite dishes. Guided by Thai food expert Robert Danhi, learn essential techniques such as how to use a mortar and pestle to turn chili peppers, fish sauce and tamarind into three homemade chili sauces --plus, make two fun, flavor-packed appetizers. Master the popular green papaya salad and cook a rich and flavorful tom yum goong soup with stock made from shrimp shells. Prepare a classic red curry paste to simmer with chicken, coconut milk and lime, and easily create the international phenomenon pad Thai. Learn how to make Thai food that delivers incredible flavors straight to your plate!

Lesson Breakdown

1. Chili Sauces
Meet chef Robert Danhi and learn how to make three important Thai chili sauces: nam jim gai, nam phrik sriracha and nam phrik pow.
2. Appetizers & Snacks
3. Hot & Sour Soup
4. Green Papaya Salad
5. Curry Pastes
6. Red Curry Chicken
7. Pad Thai

Taught by

Robert Danhi
Robert Danhi
Robert Danhi’s first trip to Thailand was 25 years ago, and after more than 30 adventures researching the culture and cuisine of the "Land of Smiles," he’s ready to share his discoveries with you! His first book, Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia and Singapore, was a finalist for a James Beard Award, and was awarded the Best Asian Cookbook in the United States by Gourmand. His latest book, Easy Thai Cooking: 75 Family-Style Dishes You Can Prepare at Home in Minutes was reviewed as a "vibrant, accessible take on Thai cooking" by Library Journal. Robert is a graduate of the Culinary Institute of America, where he now serves as an adjunct faculty member.

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