Real Thai Cooking: An Intro
Taught by Pitchaya Sudbanthad
Pitchaya Sudbanthad lives and writes in New York City, but grew up in Bangkok, where he learned about Thai cooking from his grandmother, housekeepers, and myriad restaurants and food stands. He has since signed an armistice with Thai-American food. Find out more about him at www.psudbanthad.com
Decent Thai food is hard to find in the U.S. Your best chances are to make your own.
In this class, you will get a general overview of Thai cuisine and history. You will take home some curry paste that you will have made from scratch and learn how to make a meat and bamboo shoots curry, as well as learn some basic variations of a Thai salad. You will get a workout with a mortar and pestle. Things will get hot and spicy.
Note: Thai food often involves fish sauce and shrimp paste. This class will use at least one of these ingredients in every dish.
(Class size: 10-12)