If you LOVE Thai curries you won’t want to miss my Curry Class One this Saturday, October 10, starting at 2:30 p.m. I use natural, authentic ingredients to show how you can make authentic Thai curries from scratch.
You won't need to travel to Bangkok to find the ingredients you need. You can find them here, at local supermarkets and Asian food markets. At my Saturday class, you'll even use ingredients I grew this summer, in my own garden!
At this class you'll learn how to make curry sauces and pastes that you can use to cook wonderful
seafood, poultry, meat or vegetarian soups and curries. Here's what's on the menu:
Bangkok Noodle Soup
This noodle soup is a wonderful meal in itself that millions of Thai people eat every day.
Panang Curry
This is a milder curry sauce than other Thai curries and can be used with beef, chicken, pork or tofu.
Yellow Curry
A creamy smooth, spicy curry that goes best with halibut, cod, other white fish, or
chicken.
Chilli Garlic Paste
One of Thailand’s most popular hot sauces, found as a condiment on virtually every table. Commonly used as a spicy flavouring on just about anything.
Red Curry
Perhaps the most popular of the Thai curries. Make it as hot or mild as you like.
Mango and Sticky Rice
The perfect cool dessert for a hot and spicy curry meal.
Places tend to go soon for this popular class so, if you’d like to come, please reply to this email or call me at 250-656-1227, to book your place today at my home in North Saanich for Saturday afternoon!
Please note, reservations for this class are only available through myself, NOT the North Saanich Panorama Recreation
Centre, which sponsors most of my other classes.
Remember, all students get to enjoy the food after class! So, make sure to eat a SMALL lunch.
Hope you can make it!
Kallayanee
