Take home the secrets to authentic Thai cooking and spice up your culinary skill set with homemade curries! With insight from her childhood in Thailand, Pranee will show you how to blend Red and Green Curry Pastes from scratch, then prepare Gaeng Keow Wan, green curry with Thai eggplant and Thai basil. For an appetizer, red curry is used to season Tod Man Pla, fish cakes with curry and basil served with cucumber salad and sweet chili sauce. You’ll join in to make Gaeng Keow Wan Goong, prawn green curry, and Kao Mok Gai, Phuket-style chicken and rice curry. Cool your palate with the ever-popular Kao Neow Mamuang, sticky rice and mango. Pranee will demystify traditional Thai herbs and spices, and discuss how to balance flavor between sweet, sour, salty and spicy.
Complementary wine pairing.
