Christopher’s curry series continues with a trio of yellow and orange Thai curries, each one made with a unique spice paste but all shining with a golden glow. Learn how to pound, grind and balance the pastes and pair them with different main ingredients.
1) Kaeng Kari Kai
A savoury, rich chicken curry with potatoes, made with coconut milk and both curry powder and fresh spices, a legacy of historical Indian influences on Thai cuisine. Served with a quick cucumber pickle for a cooling counterpoint.
2) Khua Kling Muu A dry pork curry stir-fried with a fragrant, fiery hand-pounded spice paste, plus plenty of lime leaves and chillies for an invigorating heat
3) Kaeng Som Pla Sapparot: The southern Thai cousin of assam pedas, a soupy, spicy-sour yellow curry of fresh fish and fresh pineapple, based on a simmered spice paste.
Maximum of 12 participants.
Type Demonstration by Chef.
Participants will sample on all the demonstrated items.
Take Home Items Participants will take home a Recipe Pack.