A World of Curries
Curries are a major feature of many cuisines around the world. They vary in texture and flavor, but are always based on a distinct combination of varied spices. And their final forms range from dry rendangs to tangy soups to sauces. Chef Daniel Stone will teach you about the history, variety, and techniques of representative curries from a host of countries, including: Masala Spice Blend; Thai Curry Paste; Indian Potato and Chickpea Curry; Malaysian Beef Rendang Curry; Thai Green Coconut Shrimp Curry; Japanese Curry; Jamaican Curried Goat; Chutneys; Sambals; and Rice Pilaf. You’ll enjoy all of these curries while cooling your palate with Lassis and refreshing Lager Beers.
