Traffic Stopping Curries: AMBER

19 Jul

Regular price $190.00 Sale

19 July (Wed) 7:00pm-10:00pm : 9

10% discount for returning participants

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.

Demonstration by Chef.

Food Tasting

Participants will sample on all the demonstrated items.

Take Home Items
Participants will take home a Recipe Pack.

Christopher Tan
Learn more about Christopher here