Essentials of Thai Cooking II
The cuisine of Thailand varies widely from region to region, equally influenced by geography and culture. Coconut, lime, ginger, lemongrass, chiles, and fish sauce figure prominently in the Thai repertoire, appearing in rice, noodle, meat, and seafood preparations. This class focuses on the curries that make this Asian cuisine so popular, which you will cook along with other appetizers and side dishes. On the menu: Chicken, Coconut, and Galangal Soup; Spring Rolls with Pork Filling; Glass Noodle Stir-Fry; Shrimp with Cilantro and Chiles; Yellow Chicken Curry; Vegetarian Panang Curry; Beef Massaman Curry; Coconut Jasmine Rice; and Deep-Fried Bananas.
