Thai Curry Workshop
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!