Taste of Thailand

Join me as we make some of dishes from one of my favorite cuisines - Thai!

During class, we will make:

• Thai ingredients and practice sautéing. 

• Wild Shrimp Rolls

• Thai Soup

• Thai Chicken and Vegetables with Noodles
  

Date: January 9th

Time: 5-6:30pm

Place: Virtual on Zoom

Cost: $25, recipes and live cooking demonstration

Class start time is listed in Eastern Time.

Classes is 1 1/2 hours 5-6:30 

Each class is a password-protected Zoom session. You can download Zoom at www.zoom.us

All participants who register one week prior will receive the recipe, one week prior to the class.

Participants who register less than one week out, will receive the recipe with the link 30 minutes prior to the class.

You'll receive an email with a session ID and password 30 minutes prior to your class.

Login to the Zoom session prior to the start time.  

Please be on time and ready to begin 5 minutes prior to the class start time 

Registration is closed 24 hours prior to class start time.

SHOPPING LIST FOR THE CLASS

about 1# chicken, diced into bite size chunks (chicken thighs or breast)

• 8 wild shrimp 16/20 peeled and deveined or ½ block firm tofu 

• 1 package very thin rice sticks or thin vermicelli  rice noodles 

pistachios -  1 cup is plenty

     note: peanuts are traditional, but it is hard to find organic peanuts

unsweetened raw coconut flakes 

              fish sauce

red chiles, 

coconut oil

Rice vinegar or apple cider vinegar

Tamari

Honey 

Round 8” rice paper (need 4 sheets) 

2 cans coconut milk full fat (try to get only coconut milk in list of ingredients)

4  limes 

10 lime leaves, thinly sliced (optional)- these too are sometimes hard to find
4 tablespoons coconut oil 

2 shallot, 

10  garlic cloves 

5 inch piece of fresh ginger,

1 medium yellow onion

1 head romaine lettuce 

1 head broccoli 

1 cucumber - english is best 

Bunch green onions

1 pound carrots

1 head cauliflower

1 butternut squash 

1# snow peas or can use bok choy, snow peas and cabbage  for your stir fry about 2 #  tota

3 stalks  lemongrass

Handful of Thai basil or Italian basil leaves

One bunch of cilantro

One bunch of fresh mint 

ground coriander

ground cumin

2 to 3 tablespoons Thai red curry paste* or green or yellow 

     (read the ingredients and try to avoid canola oil or vegetable oils and sugar) 

6-8 cups chicken stock or vegetable stock

Optional: sriracha 

Sea  salt

NOTE: I will supply the recipe to make your own Thai curry Pastes but we will be using a store bought curry past