Online Class

Everyday Thai Cooking


Turn Thai cooking techniques — and a well-stocked pantry — into fast, healthy and satisfying weeknight meals! Whip up quick curry, easy pad thai, satisfying stir-fry and more.

Skill Level


What You Get

  • 8 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Nancie McDermott

How it works

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

Class Overview

Join cookbook author and cooking instructor Nancie McDermott as she demystifies the techniques and ingredients behind everyday, quick-to-cook Thai cuisine! Get started by perfecting the art of delicious Thai-style rice. Then, learn how to work with southeast Asian aromatics such as fresh lemongrass, wild lime leaves and Thai chilies as you make a crowd-pleasing chicken coconut soup. Master marinades and sauces as you build a chili-garlic sauce for flavorful mini-burgers. Plus, create a quick red curry paste for beef cooked with sweet potatoes, zucchini and peas. You’ll even learn how to cook popular pad Thai with shrimp, which is sure to become your newest craving. Finally, unlock the secrets of satisfying stir-fry and satay as you transform tender, marinated chicken into two delicious dishes.

Lesson Breakdown

1. Introduction to Thai Cooking
Meet your instructor, cookbook author Nancie McDermott, and learn more about how she came to love and share Thai cooking techniques. Use the following lessons as a reference resource whenever you want to review ingredients or techniques, or to cook a quick and flavorful meal!
2. Thai Rice
3. Southeast Asian Aromatics
4. Curries
5. Marinades & Sauces
6. Rice Noodles
7. Stir-Fries
8. Satay

Taught by

Nancie McDermott
Nancie McDermott
Nancie McDermott is a renowned cookbook author and instructor. She has served as contributing editor for Saveur and Edible Piedmont, and has written for numerous publications, including Fine Cooking, Food & Wine and Every Day with Rachael Ray. She is also the author of 10 cookbooks, including Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan.
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