We will be preparing — and enjoying — classic Thai curry recipes that I learned from my own grandmother, back when we didn’t even have electrical power in our home village. In those days, that meant a lot of hard work and time in the kitchen, sometimes all day. A mortar and pestle was all we had to mash up vegetables, herbs and spices. No blenders or Magic Bullets for us!
By the way, though, I still use a mortar and pestle in the preparation of many Thai dishes and I’ll share some tips with you on best practices this Saturday.
Anyway, when my grandma cooked in the old days, she also didn’t have the benefit of a clock or a watch in the kitchen. She timed her cooking by what felt right or, when the timing was really critical, she timed by counting. And she cooked much of her food over an open wood fire.
Most importantly, though, my grandmother used only natural ingredients for curries, and no processed foods, pastes, or sauces.
All of the hard work and time in the kitchen paid off for my grandmother and all of the family. My grandmother’s curries always turned out delicious and I look forward very much to sharing them with you this Saturday!
See you at the class!
