Cooking Vegetarian Thai

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Taught by Jonathan Soma

Soma was born in the South, is what someone from the North would say. He co-founded the Brainery, is the sciencey half of Masters of Social Gastronomy, has more hobbies than can dance on the head of a pin, and loves Waffle House about eighteen times more than you.

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The lifeblood of Thai cuisine is something called fish sauce, which sure doesn't bode well for finding anything vegetarian on the menu.

But fear not! Between coconut milk, curry pastes, and fresh herbs & vegetables there is plenty of room for the meat-free palate. We'll review the major ingredients of Thai cuisine and how you can con them into curries, stir-frys and even a couple appetizers.

The class should be vegan-friendly, too, outside of the sweetened condensed milk in Thai iced tea!

Like all the rest, this course meets at the Brainery space on the corner of W. 9th and Court in Carroll Gardens. 

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