Thai Flavors: Introduction

$ 5.00

Explore Thai cooking today. Discover core flavors (sweet, sour, spicy, salty, and bitter), stock your pantry with a few basics, and then with no special kitchenware required make two classic dishes: Tom Yum Soup and Green Curry.

Instructor Message

As a kid, I fell in love with Thai cuisine; with my allergies it was one meal I could share safely with others. What I love about Thai food is not only how accessible it is, but how easily you can swap out ingredients and still make everyone feel welcome at your table. In today's environment, where it seems almost everyone has an allergy or dietary restriction, you need this flexibility.

Ten years ago I joined forces with a Thai chef to introduce Thai cuisine and culture to a wider audience. I ghost wrote a Thai cookbook and developed and co-taught a series of Thai cooking classes. Since then, I've prepared over thousands of Thai meals in a variety of kitchens, including over camp stoves for a 50+ artist dinner in the Black Rock Desert.

Together we'll demystify basic Thai ingredients and have you serving two popular dishes to your friends in no time at all.

Learning Objectives

  • Appreciate the symphony of flavors unique to Thai cuisine
  • Make smart purchase choices when selecting Thai ingredients 
  • Be able to prepare two popular Thai dishes in your kitchen

Suggested Materials

For this beginner class, you don't need any specialized utensils; the pots you have on hand will be fine. We won't be using a pestle and mortar or a wok. For the stock, you'll need an 8 qt stock pot. For the soup and the curry, you'll want either a 2.5 qt or a 4 qt covered pot.

You'll want a knife you're comfortable using, I prefer an 8" chef's knife for most of my prep work, and a cutting board. You'll want prep bowls or containers to hold prepped ingredients until you're ready for them. I use airtight takeout containers to keep my ingredients separate and the flavors in tact. You'll also need a can opener.

You'll also want measuring cups and measuring spoons, a spoon for stirring, and a ladle for serving.

Optionally, you'll want a rice cooker to steam your rice. If you don't have a rice cooker you can prepare your rice on the stovetop according to the instructions. I exclusively use a rice cooker.

In Lesson 1, we'll go over the ingredients you'll need to have on hand in your pantry. Additional fresh ingredients will be identified in the cooking lessons (Lesson 2, Lesson 3, and Lesson 4).