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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.
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 Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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