How is Carrot used in Thai cooking?

Carrot earns its place in Thai cooking on two counts: colour and sweetness. The beta-carotene that makes it orange also makes it naturally sweet, so it brightens a dish in both senses - a vivid streak of colour and a gentle counterweight to salt and heat. It's used raw, shredded into salads and som tam, and cooked into stir-fries, with the skin peeled first. Firm and crunchy, it holds up well in the wok, keeping a bit of bite even after the heat hits it.

Can I cook with Carrot in a Chiang Mai cooking class?

Yes - we use Carrot in our hands-on classes. Explore them on our Cooking Classes page.

Carrot - Fresh Thai Vegetables | Thai Akha Kitchen

Carrot earns its place in Thai cooking on two counts: colour and sweetness. The beta-carotene that makes it orange also makes it naturally sweet, so it…

Carrot - Fresh Thai Vegetables | Thai Akha Kitchen Carrot earns its place in Thai cooking on two counts: colour and sweetness. The beta-carotene that makes it orange also makes it naturally sweet, so it…