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.


  • 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.)

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.


  • 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.