Always the favorites, most ordered at Thai restaurants
If you are a vegetarian and would like to take this class, we can modify the ingredients for you
This class will be taught on Zoom live. We will have ingredients for you to pick up to get ready to teach. The recipes will be emailed to you two days prior. Zoom link will be sent to you as well. The kit will make enough food to feed 6-8 people. The price is per household. There are also other ingredients below that you will need to get on your own to get ready for class.
Coconut Soup with Chicken and mushrooms
Pad Thai w/ chicken
Red Curry w/ chicken and seasonal vegetables
Sticky Rice w/ Mango
This class will be taught on Zoom live. We will have ingredients for you to pick up to get ready to cook. The recipes will be emailed to you two days prior. Zoom link will be sent to you as well. The kit will make enough food to feed 6-8 people.
Ingredients you will need to purchase in addition to what we will provide.
For coconut soup
1 cup (roughly 8 oz of meat) cup sliced chicken breast or thighs (raw), fried cubed tofu, baked tofu, frozen tofu, tempeh, seitan, soy bean curls, peeled shrimp (raw), sliced bite size sirloin (boil ahead of time in about 1 cup of water for 25 minutes. Add more water if needed. Make sure you don't put too much water in it. When it's done, there should only be a little bit of water left), or sliced pork tenderloin (same method as beef). Precookig the beef or pork will help us to keep the cooking time the same throughout the class if others are using shrimp or chicken.
3 cup any type of mushrooms (white button, crimini, shiitake, oyster, other exotic), sliced or quartered or other vegetables if you would like. Mushrooms work best for it's neutral flavor.
For Red Curry
1 1/2 to 2 cup of any of the meat above. If using beef or pork, precook the beef or pork before hand.
3 cups of any veggies you would like to add to your curry. Choices include summer squash (quarter lengthwise, chop to 1 1/2 inch pieces), green beans, carrots, broccoli, cauliflower, Asian eggplant (same prep as summer squash), 1 inch cubes sweet potatoes, anything or a mix of things
4 cups cooked rice (if you would like to cook the rice before class, you can get 2 cups raw rice and 3 cups water ready and we will start right before class). If you would like to make ahead, combine rice and water, bring to a boil, turn the heat down very very low, the lowest setting, keep the pot covered and continue to cook for 15 more minutes, turn the heat off and keep the cover on for another 10 minutes.
For Pad Thai
3-4 tablespoon of vegetable oil (soy bean, granola, grade seed, sunflower, avocado (not extra virgin), safflower, corn
1/2 (roughly 1/4 lb of meat) cup sliced chicken breast or thighs (raw), fried cubed tofu, baked tofu, frozen tofu, tempeh, seitan, soy bean curls, peeled shrimp (raw), sliced bite size sirloin Add more water if needed or sliced pork tenderloin. Marinade the meat with a pinch of salt 15 minutes or longer prior to class.
For Sticky Rice & Mango
2 ripe mangoes
You can also serve sticky rice with other fruits. Another way to serve sweet sticky is also with ice cream.
Tools you will need:
2 2-6 quart sauce pots (or if you have anything bigger, that is fine too)
1 set measuring spoons (optional)
1 set measuring cups (optional)
1 at least 3 qt saute pan, a wok, a big cast iron pan, a dutch oven, a big frying pan, or a short stock pot
1 metal or wooden spatula
Here are the links to purchase one
This is my favorite metal spatula
or this would work too if you have non stick pan silicone spatula
and wooden spatula
The Asian spatula is a must in cooking Thai stir fries. I prefer to use metal one but if you are using a non stick pan, a wooden or silicone one would work too.)
1 steamer or anything that you can steam with (this one would work or a colander that fits snuggly on top of a pot) or 1 clean kitchen towel to steam in the microwave instead
1 small sauce pot