These curries will take you on a culinary adventure down the Mekong as we travel through Cambodia, Thailand and Vietnam in this class.
Learn to make classic curry pastes from scratch and a delicious pickled vegetable relish. We will make some traditional and not so traditional curries.
Menu:
Green Curry Paste
Slow Cooked Beef Ribs with Wild Ginger and Snake Beans
Seafood Curry Paste
Prawn Curry with Fresh Coconut, Thai Basil, Kaffir Lime Leaves-Grilled in Banana Leaves
Turmeric Ginger Curry Paste
Chicken Curry Braised with Rice, Turmeric and Spices Pickled
Vegetable Relish
Class Includes - tuition, recipes and meal with regional wine or beer.
Chef - Regional Chef Hannah Blackman