Thai Curry Workshop

image courtesy Neven Mrgan
6ff74e82 seeable

Taught by j soma

Soma was born in the South, is what someone from the North would say. He cooks for fun, codes for hire, and has more hobbies than can dance on the head of a pin. His work has been featured everywhere from Gawker to The New York Times.

See more @dangerscarf

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

This class might be over, but get first dibs on new sessions and brand-new classes by signing up on our ultra-rad mailing list.

Fresh, fragrant herbs are ground together with warm spices to create a base for some of the best dishes Thailand has to offer. It's a far cry from Indian curry powder!

We'll familiarize ourselves with Thai ingredients such as galangal and shrimp paste, where to find them in NYC and how to substitute if we must (don't tell the purists!). We'll also try multiple ways of grinding the curry paste, both using a mortar and pestle as well as a food processor.

One curry paste will be made for an in-class dish and another for taking home.

Note: This class is definitely not for vegetarians - we'll be using fish sauce, shrimp paste, and a meat-based curry. Look out for a vegetarian Thai class coming up soon!

 

Cancellation policy