Thai Curry Workshop

image courtesy Neven Mrgan
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

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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!


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