Workshop: Thai Curry From Scratch By Aliya Somani

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Workshop: Thai Curry From Scratch By Aliya Somani
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The Depanneur says
At the heart of many popular Thai dishes is a intensely flavourful base known as Phrik Kaeng (curry paste). Although this is now more widely available in packaged form, it is also possible - and worthwhile - to make it from scratch, offering more vibrant flavours and greater control over the quality of ingredients. Join Aliya Somani from Spice Lab as she shows you how, with a bit of preparation and know-how, preparing authentic and delicious Thai dishes at home can be quick and simple.

In this hands-on workshop participants will be learning to make Phrik Kaeng Phed, an authentic red Thai curry paste from scratch using dried red chillies and thai herbs and spices including shallots, garlic, galangal, ginger, fresh lemongrass, cilantro root and more.

Participants will then learn how to make two popular dishes using the red curry paste, while learning about more about their background and how they are traditionally made and eaten in Thailand, followed by a tasting of these dishes.

Kaeng Phed: A red Thai curry with coconut milk, made with an assortment vegetables like eggplant, red pepper and squash, and finished with basil and kaffir leaves. This will be served alongside fragrant jasmine rice.

Gai Pad Phrik Kaeng : A fragrant street-style stir fry using the red curry paste together with green beans, chicken and kaffir lime leaves

Participants will also be able to take some curry paste home so that they recreate the experience for their friends and family.

$40 +HST

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At the Spice Lab, Aliya Somani demystifies Indian and Thai cooking so students are equipped with the skills to easily cook these cuisines at home. When she is not teaching, Aliya is catering intimate events, travelling to India and Thailand on food explorations and developing recipes from her latest travels.

Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.

Learn more about Workshops at The Depanneur
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By: The Depanneur

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