Fragrant Thai Green Curry

About this course

The class begins with demonstrations on balancing salty, sour, sweet, bitter and umami tastes, alongside the use of Thai spices and aromatics. Participants then work in pairs to pound a green curry paste from scratch, pan-fry chicken or tofu with mushrooms, and combine these with green vegetables to make the curry. Instruction also covers cooking jasmine rice and finishing the dish with Thai basil, mint, chillies and lime. The session includes time to eat the prepared food at the chef’s table or pack it to take home.

What you'll learn

• Balance the five key taste profiles in a Thai-style dish
• Prepare a Thai green curry paste using spices and aromatics
• Pan-fry chicken or tofu with mixed mushrooms
• Cook jasmine rice
• Finish and garnish a Thai green curry with herbs, chillies and lime

Is this course right for you?

The course is listed as suitable for all levels. It combines demonstrations with hands-on cooking in pairs, so participants should expect to share a cooking station and work collaboratively. Solo attendees may be paired with another participant.

Before you go

• All ingredients, cooking equipment and aprons are provided.
• A digital recipe pack is provided for recreating the dishes at home.