class starts with Kasma going over the basics of Thai cooking and flavor balance
Kasma demonstrates how to make fresh tamarind juice
Kasma shows how to prepare Thai basil for curry dishes
class engages in a coconut milk-tasting exercise
class members take turns tasting various brands of coconut milk
trying to separate the good brands from the bad
finger pointing to one that should be thrown down the drain
Tim tasting
Kasma gives a tip on how to choose the right brand from an unworthy look-a-like
all class members help prepare ingredients for the evening's dishes
Thai basil, Thai eggplants, pea eggplants and green serrano peppers for the green curry
cutting Thai eggplants
slicing pickling cucumbers for a stir-fry
Kasma shows Lukas how big to cut the tomatoes for the stir-fry
cut Thai eggplants
Kasma shows a simple method to steam better-tasting jasmine rice than automatic rice cookers can make
adding two kinds of massaman curry paste to the reduced coconut cream
Kasma demonstrates how to make a good massaman curry sauce
balancing the flavors of the curry sauce
class members engage in a tasting exercise in-between stages of adding seasoning ingredients
a small amount of tamarind juice is added for depth of flavor
chicken cooking in the massaman curry sauce
potatoes and pearl onions added to the massaman curry
Tim shows the basa ("swai") fish fillets he's cut up for the green curry
making the green curry sauce
Nichole tasting green curry sauce before the palm sugar is added
Thai and pea eggplants added to the green curry sauce
Craig and Aron tasting coconut sauce for the dessert
nino bananas cooking in the coconut sauce
prepared ingredients for the hot-sweet-sour cucumber stir-fry
stir-frying shrimp with garlic, onion and chilli peppers
sliced cucumbers tossed in
seasoning ingredients added
hot-sweet-and-sour wok-tossed cucumbrs and tomatoes with shrimp ("pad prieow wahn")
plating the finished massaman curry
delicious easy massaman curry with chicken
spicy hot easy green curry with fish, shrimp and eggplants
close-up of the green curry with shrimp, fish and Thai and pea eggplants
dessert: jasmine-scented bananas in coconut milk
dinner time for the Tuesday beginning class
