Cooking Vegetarian Thai

78a7e62a seeable

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, and plans on getting married to Waffle House. In his more droll moments he is a tragic sellout to higher ed as a professor of data journalism at Columbia University's journalism school.

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.

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. 

Cancellation policy