Entrepreneur and chef Kim Kaewkraikhot has grown her foodie empire from a street cart in Bangkok to a thriving restaurant group in the UK – so when it comes to Thai cookery she’s not short of secrets to share
First food memory?
I remember being very small cooking with my mother and trying the fresh fish that she had gone and fished for me.
First cookery skills?
I learnt how to cook with my mother outside on the fire. I then went moved to Bangkok from my small village and had a phad Thai cart which I won awards for!
Pork – it really is a versatile meat.
Recipes or improvise?
Improvise – I love to try out new dishes especially when it comes to our new menu launches
Most underrated dish?
Kao Ka Prao Gai – chicken with Thai basil and chilli – a Thai staple and go to.
Indispensable kitchen gadget or utensil?
A wok of course!
Tell us a top cookery tip?
Make sure your wok is super-hot to lock in the flavour.
Eat at home or eat out?
It depends. I love to cook at home but love to visit other restaurants to see what is out there.
What are the key ingredients for a successful cookery class?
For us in Thailand, chilli, palm sugar, fish sauce and soy sauce.
What do students enjoy most about learning to cook?
I think they love to see the different ingredients we use in Thai cooking and how we introduce the key elements of spicy, salty, sour and sweet. For example, we use soy sauce instead of salt in many of our dishes.
Click here for more information on how to find Thai cookery classes at ThaiKhun restaurants nationwide visit