Thai Street Food

About this class

An immersive class in the flavors that define Thai street cooking, and the techniques behind why they work. You'll start with pad Thai from scratch (the real sauce, not a jar), learning the high-heat wok technique that produces the right texture and char. Then a green curry where you build the paste from whole spices and toast it in coconut cream before adding protein. You'll finish with mango sticky rice, the coconut glutinous rice that has no good substitute. Your instructor explains the flavor principles of Thai cooking (the interplay of fish sauce, lime, palm sugar, and chiles) so you can improvise at home. All ingredients, aprons, and recipes provided.