Thai food is a blend of contrasting flavors and cooking styles.
In this class, students learn quick and easy ways to prepare popular Thai dishes, including tom yum soup, green curry with bamboo shoots and baby corn, aromatic jasmine rice with basil, pad Thai noodles, mushroom balls with tamarind sauce, green papaya salad and pumpkin in coconut milk.
After preparing the seven-course meal, students sit down to enjoy it for lunch.
Instructor: Hema Parekh
Hema specializes in Indian and Asian vegetarian cooking. The author of several cookbooks, including The Asian Vegan Kitchen, she is a highly experienced, certified teacher, nutritionist and culinary consultant who is dedicated to using fresh ingredients, herbs and spices to create healthy, flavorful food.