Essential Thai Flavors

Pranee Halvorsen

Demo
 
Gluten-Free
Essential Thai Flavors

Essential Thai Flavors

Instructor: Pranee Halvorsen

Price: $30

Demo
  
Gluten-Free

Description

Pranee loves to demystify the building blocks of Thai cuisine. In this class, she’ll focus on Thai herbs and spices, sharing recipes that feature eight different fresh varieties: Thai basil, ginger, green peppercorns, galangal, lemongrass, lime leaves, Thai chiles and cilantro. You’ll learn how these flavors meld to create Thai cuisine’s signature balance of sweet, sour, salty and spicy. To make the most of these flavors, Pranee will prepare Tom Kha Gai (chicken in galangal and coconut-lime broth with lemongrass and lime leaves) and Phad Phed Pla (pan-seared fish stir-fried with red curry, green peppercorns, ginger and crispy Thai basil).

Contains poultry and seafood; no dairy, eggs or gluten.

About the instructor: Pranee learned to cook from her mother and grandmother in Phuket, Thailand. When she came to Seattle, she brought her mortar and pestle and began cooking for friends. She is now a member of the International Association of Culinary Professionals and the owner of I Love Thai Cooking, where she teaches, sharing recipes and cooking wisdom. She goes to Thailand yearly to collect and preserve authentic recipes and is working on a cookbook. Pranee says, “You don’t need to visit Thailand to learn Thai cooking.”

Class notes

This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.

Classes

Online

  • Wednesday, October 14, 5:00 - 6:00 pm


    Class Details

    Wednesday, October 14, 5:00 - 6:00 pm, Online

    Total Cost: $30

    The following class has been added to your cart:

    Essential Thai Flavors

    Wednesday, October 14, 5:00 - 6:00 pm, Online


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