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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.
Let the heady perfume of the Spice Trail transport you to the markets of Marrakesh as you learn to prepare simple but delicious mezze, couscous and a tagine. We'll be using cumin, coriander, cinnamon, ginger, saffron and more, as we show you how to bring the flavours of North Africa into your own home kitchen, starting with our Mezze selection of Beetroot & Orange Salad, Moroccan Spiced Carrot Dip and Baba Ganoush. Next we'll be making Spinach & Feta Briouats (Moroccan spiced Filo Triangles), finished with a Harissa Yogurt Sauce, and finally a classic Tagine of Chicken with Preserved Lemons & Green Olives to serve with Couscous.
Join Chef Cyrilles Koppert and learn to make Schnitzel, a comfort food classic and beloved menu item from his former restaurant Manor Bistro in Edmonton. Austrian Wiener Schnitzel is made with pounded veal cutlets, but Cyrilles' more German version of Schnitzel uses pork or chicken, breaded and fried then served with a wild mushroom cream sauce. You'll also learn to make Spaetzle from scratch, to serve alongside your Schnitzel with Mushroom Sauce!
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