Thai Cooking Fundamentals

image courtesy durrah03
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.

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This class will teach you how to impress anyone who likes to eat.

Coconut milk! Lime leaves! Galangal! Tiny, tiny chili peppers! Learn the ingredients that make Thai food pop, and figure out exactly where to track them down in New York City.

Walk away confident in crafting curries, stirring up stir-frys and tossing together other Thai favorites, and finishing it all off with a nice Thai dessert. You'll love these recipes, sure, but you'll also learn the techniques and tips integral to tackling anything else once you're back at home.

Word of warning: this isn't a class for vegetarians! While the methods are translatable, we'll be dousing everything in various fish- and shrimp-based concoctions, as well as leaning toward the meaty end of things.

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