Three Thai Curries
Tour Thailand’s famous curries as Chef Soy teaches you how to make some of her favorites.
Learn the basics of making curry pastes, wet versus dry curries, and all 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 tongue with jasmine rice and homemade Thai iced tea, and leave ready to create your own contemporary curries at home.
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 will be provided during class.
Materials
Class Policies
- Ages 14 and up are welcome.
- You must wear closed-toe shoes in the studio. Tie back long hair.
Instructor
Soy was born in a refugee camp in northern Thailand, a member of a Lao family fleeing the conflict in their home country. At the age of 4, she resettled in the United States along with her mother and stayed connected to Lao culture by cooking for community gatherings and Lao Buddhist Temple events. To this day, Soy loves food for the way it brings people together. Soy also teaches cooking classes at The Pantry, a community kitchen in Seattle.
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