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October 30, 2022 4:00 PM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join Kathryn Joel for her virtual class celebrating the taste of Thailand with this in-depth look at how to make Thai curry paste from scratch and use it to create a fragrantly aromatic Red Thai Chicken Curry. We'll be incorporating knife skills into tonight's class as we slice and dice, then focusing on how to season our curry sauce to create a balanced flavour marrying Sweet, Sour, Salt, Bitter and Hot in perfect harmony. Then we'll serve our curry simply, with steamed jasmine rice.
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RED CURRY PASTE: dried red chilis, fresh red bird's eye chilies, coriander seeds, cumin seeds, white peppercorns, garlic, lemongrass, cilantro, makrut lime leaves, galangal, Thai shrimp paste, sweet paprika (optional, for color)
CURRY: can coconut milk, chicken stock (or vegetable, shrimp stock), red curry paste, coconut oil (or peanut, canola, grapeseed), 1 lb boneless chicken thigh (or you can use breast), peas (fresh or frozen, optional), Thai eggplants, kabocha squash, makrut lime leaves, fish sauce, palm sugar, Thai basil leaves, red bird's eye chilis, jasmine rice, nam pla prik to serve (garlic, red Thai chilies, palm sugar, fish sauce, lime juice)
Mortar & Pestle
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel online and learn to make Arroz Negro, a Catalan version of Paella that's flavoured and coloured with Cuttlefish Ink. A variation on a typical Seafood Paella, the Cuttleish Ink (more commonly called Squid Ink) is stirred into the stock adding a black hue and distinctive flavour. We'll be finishing our Arroz with roasted red peppers and chopped parsley then serving it with a Saffron Aioli, for a pop of dramatic colour too!
Join Kathryn Joel online and you'll learn how to make her delicious warm Duck Breast Salad, light enough for a hot summer night but substantial enough to enoy as the main course for your evening meal. Together with Kathryn you'll prep and pan sear duck breasts, then serve them sliced and still warm over a tossed salad dressed with a Raspberry Balsamic & Walnut Oil Vinaigrette, finished with rapsberries and candied pecans.
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