Education

THAI CUISINE II OUTLINE

Summary:

The cuisine of Thailand is a skillful blend of the most interesting elements of Asian cooking. Sweet and aromatic spices give complexity to curry sauces and when blended with regional ingredients they make a taste uniquely Thai. You will make some lesser known, but equally delicious Thai recipes. Please note that this course builds on what you learned in the first Thai Class.


Methodology:

  1. Lecture
  2. Demonstration
  3. Hands-on

Class Outline:

  1. How to Make Curries & Sauces
    1. Green Chili Curry Paste
    2. Liang Curry Paste
    3. Jungle Curry Paste
    4. Sour Curry Paste
    5. Tamarind sauce
    6. Classic Chili Dipping Sauce
  2. Rice & Noodles
    1. Fat Noodles with Curried Ground Beef
    2. Chiang Mai Noodle Curry
    3. Khanom Chine with Curry
  3. Appetizers
    1. Crispy Sweet Beef
    2. Golden Money Bags
    3. Chicken in Pandanus Leaves
  4. Salads
    1. Roasted Red & Yellow Pepper Salad with Shrimp, Chicken and Pork
    2. Grilled Eggplant & Shrimp Salad with Chili - Lemon Dressing
    3. Issan Style Chopped Tofu Salad
  5. Soups
    1. Curried Pumpkin - Coconut Soup
    2. Curried Tamarind Shrimp Soup
    3. Bangkok Fisherman's Soup
  6. Entrees
    1. Crab in Green Curry
    2. Tofu Squares with Tamarind Sauce
    3. Bangkok Barbecued Chicken
  7. Desserts
    1. Banana Fritters
    2. Tropical Fruit Wontons
    3. Papaya Baked in Ginger Cream Sauce
  
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