Thai Classics

Thai cuisine is special in its ability to balance sweet, sour, bitter, salty, and spicy flavors through specific ratios of bright herbs, earthy fish sauce, pungent peppers and sweet coconut milk. Food writer and chef-instructor Shawnie Kelley discusses Thai flavor profiles, culinary traditions and where to find specialty ingredients in Columbus. This healthy and generally gluten-free food is epitomized in the three classic dishes you will learn to make using our fancy wok stations.

Tom yum is the king of all Thai soups. The aromatic hot-and-sour soup brimming with coconut milk, lemongrass, fresh herbs, and chili works equally well as an appetizer, lunch, or main dish served alongside rice. Red panang curry with beef has a hint of heat from red curry paste balanced with sweet coconut milk. Lastly, a quick stir-fry of fresh vegetables with Thai basil, garlic, ginger and lime makes for an easy starter or stands alone as a healthy meal. All “woks” of life are welcome in our cooking classes!

• You will be standing, cooking, and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back.
• If you need to cancel your class booking, you can do so up to 48 hours before the class to receive a refund or class credit.

Host or Publisher TheMix@columbus state