Thai cuisine is full of aromatic ingredients, cooking styles, and dish decorations. In this online interactive class, we’ll make three delicious dishes. Coconut miso dip appetizer (1) where we call “Lon” in Thai. Originally, it is ground pork and crab meat in miso coconut milk. In the modern version, many restaurants in Thailand use ground pork with shrimp or ground chicken with shrimp. Some restaurants just use ground pork or just shrimp or just crab. We’ll also make Thai bun noodle salad (2) where we use rice vermicelli (bun rice noodles) with shrimps. We call this dish “Yum-Kha-Nom-Jeen” in Thai. The bun noodles are widely seen in Vietnamese food but in Thailand, we have so many dishes that use these bun noodles. We’ll also make chicken curry with bun noodles (3) where we will also make curry paste from scratch. We call this dish “Kha-Nom-Jeen-Kang-Gai”. This delicious dish is hearty and easy to make at home. All of these three dishes might not be easily found at a Thai restaurant in the USA but these are dishes that we enjoy in Thailand.
We will follow the steps below:
– Make curry paste from scratch using a food process or a blender.
– Make chicken curry. We have a vegan version.
– Make coconut dip with ground chicken. We also have a vegan version.
– Make noodle salad.
– Cook bun noodles and assemble the dish.
You are welcome to use any types of protein. We’ll use chicken and ground chicken in class but you can use any other types of meat. We also have substitutes for vegetarian and vegan.
Class schedule: Saturday, February 18 from 4-6pm Eastern Time Zone. Please check the time on the Eventbrite as the Eventbrite time shows your actual local time zone. This class will be online via Zoom. The class will not be recorded. The price is per screen.
You will receive the ingredient list 14 days before the class starts. We will send out the complete recipe packet along with the Zoom link 6 days before the class starts. No refunds will be given after the complete recipe packet is sent out.