Cooking Classes: Thai Cuisine
Thai food has roots in a many cultures: Chinese (stir-frying “Phad”), India (curry or “Gang”), Portuguese, Dutch, French and Japanese (I know, not western.).
Almost all Thai meals have rice (“Kaow”) at their heart… unless, of course, you are eating noodles (such as “Phad Thai”).
A Thai dish contains at least a dozen ingredients. Thai cuisine uses a variety of sauces, such as fish, soy, chili, and oyster. Other ingredients include lime and lemon juices, tamarind juice, coconut milk, garlic, lemon grass, galangal, basil, cilantro, cayenne, and black peppers, bean sprouts… Thais traditionally use only fresh ingredients, such as fresh-made coconut milk (“Ga Ti”) and curry paste (“Krung gang”) for use in curry dishes.
Most Thai dishes are a balance of sweet and salty, sour and spicy. For example, Phad Thai has a sour and sweet taste with an optional bit of salty and spicy. Curry is spicy, but it has sweetness and a trace of salty as well. Thai food is healthy because it contains fresh vegetables, herbs, and small portions of bite-sized meat (a result of their Buddhist culture).
In our Thai classes we explore the tantalizing tastes that comprise Thai cuisine. We have three different menus with others that can be arranged upon request. Thai cuisine is just plain fun, flavorful, and a great joy to work with…
Give us a call and give it a try! Click here to make a reservation or send us a message.