Thai Vegetarian Curries and Noodles

Thai cuisine is a blend of contrasting flavors and cooking styles.

In this class, students learn quick and easy ways to prepare six popular dishes* from the Southeast Asian country before sitting down to enjoy their creations together.

Please inform the instructor of any dietary restrictions.

Menu

• Tom yum soup
• Green curry with bamboo shoots, tofu and eggplant
• Aromatic jasmine rice with basil
• Mushroom balls with sweet and sour tamarind sauce
• Pad Thai noodles
• Green papaya salad
• Pumpkin in coconut milk (served as dessert)

(*Dishes may change due to the availability of ingredients.)

Instructor
Hema Parekh is a certified cooking teacher, nutritionist, culinary consultant and author of several cookbooks, including The Asian Vegan Kitchen and The South Indian Vegetarian Kitchen. Over her 25-year career, she has cooked for visiting heads of state and royalty. She holds a diploma in diet and nutrition for obesity management from the Indian Institute of Cosmetology, Trichology and Nutrition.

Details

• Oct 6
• 10:30am–1pm
• Instructor’s home (nearest station: Ebisu)
• ¥9,990
• Cancellation deadline: Sep 29
• Non-Connections members are charged an additional registration fee of ¥3,500 (waived for Connections members).
• Contact the Connections Office about class availability after registration has closed.