About

You’ll learn the basics of making curry pastes, wet versus dry curries, and all about the different spices found in some of the most popular Thai curries. You’ll make naam prik gaeng phet (red curry) with salmon and pineapple; gaeng kiew wan (green curry) with pork belly and avocado; and pad prik khing (dry red curry with lime leaf) with chicken and green beans. You’ll cool down your tongues with jasmine rice and homemade Thai iced tea, and leave ready to create your own contemporary curries at home.

On the menu:

• Naam prik gaeng phet (red curry) with salmon and pineapple
• Gaeng kiew wan (green curry) with pork belly and avocado
• Pad prik khing (dry red curry with lime leaf) with chicken and green beans
• Jasmine rice
• Homemade Thai iced tea

Details

• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses: fish, Crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
• Do not bring water bottles or personal beverages. Water is provided during class.

Materials

• A $20 materials fee, included in the price of the class, covers everything you'll need.

Class Policies

• Ages 14 and up are welcome.
• You must wear closed-toe shoes in the studio. Tie back long hair.