Thai cuisine is an interesting confluence of contrasting flavors.
Participants will learn quick and easy ways to create popular dishes including tom yum soup, green curry with bamboo shoots and baby corn, aromatic jasmine rice with fried onion, roasted aubergine salad, mushroom balls with chili tamarind sauce and pumpkin in coconut milk.
Then we will sit down and enjoy lunch together. Basic recipes for green, red and yellow curry paste, as well as dipping sauces, will be included with the recipes for the day.
Instructor
Hema Parekh specializes in Indian and Asian vegetarian cooking. She is dedicated to healthy, flavorful vegetarian dining with fresh ingredients, prepared with the magic of herbs and spices. She is the author of several cookbooks, including The Asian Vegan Kitchen. Hema is a certified teacher, nutritionist and culinary consultant, with more than 25 years’ experience. Her friendly manner and easy style make for a fun-filled class.
Thu
Mar 3
10:30am–1pm
Class fee: ¥9,500
Off-site: Ebisu Station
Cancel by Feb 25
