Kallayanee's Kitchen Thai Cooking Classes: Curry (Class 2)

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Saturday, April 26th, 2014
2:30 PM to 5:30 PM

Learn to prepare and cook several curry Thai dishes. Afterwards, you get to eat and enjoy the delicious food prepared during class.

The menu for Curry Class 2 includes:

- Garlic Pork: A dish to test spicy and hot fanatics. If you can�t handle the spice, try the garlic chicken below.

- Garlic Chicken: A delicious dish that uses many of the same spices as the Garlic Pork but is much less spicy.

- Massaman Curry Paste: This curry paste is from the south of Thailand. But watch out! They like it hot in the south.

- Hot & Sour Tom Yum Paste: An essential ingredient for Tom Yum Prawn soup, it adds a spicy lift to the flavour.

- Tom Yum Chilli Paste: Also essential for Tom Yum Prawn soup. Add more or less to control the spicy heat of the dish.

- Green Curry Paste: Tends to be more spicy than other Thai curries. Key ingredient is green bird-eye chilli.

- Red Rubies: Water chestnuts rolled in tapioca flour and served with crushed ice and palm sugar syrup.

Email [email protected] to register for this class.

About Kallayanee:

Kallayanee Glover was born in the Northeast of Thailand, in a small village without electricity or running water. Villagers lived much as they always had in this beautiful country � and their cooking reflected a long tradition of recipes handed down from generation to generation.

Kallayanee learned from her mother and still cooks many of the same dishes. However, she regularly travels back to Thailand, where she learns new dishes from some of the best chefs in the country � and from enthusiastic family and friends! You�ll benefit from these trips when you learn how to make little-known Thai dishes that your friends and family will love.