January 19: Fiery Flavours of Northern Thailand

January 19, 5pm – 7:30 pm @ Corner Peach kitchen

We’re familiar with those creamy, coconut-based spicy curries in local Thai restaurants – their red, yellow and green variations that come mainly from the southern areas of the country.  But the fresher, fiery flavours of northern Thai food are less well known, and equally delicious. We’ll warm our palates with the heat of bird’s eye and dried chilies, softening the heat with Thai herbs, fresh vegetables and sticky rice.  For tonight’s class, guests will split into two groups.  One will make a green chili dip (nam prik) with chicken, and an Isan mushroom salad with grilled king eryngii mushrooms. The other group will make Thai pork “sausage” patties with lemongrass and galangal, and a sweet chili vegetable salad w/ tofu. We’ll serve these dishes with sticky rice, chopped roasted peanuts, cucumber slices, and lettuce leaves.  For a starter, chef Tara will serve her mushroom galangal soup, and we’ll end the meal with an urban element dessert in the spirit of our southeast Asian menu.  Dietary considerations: this menu contains pork, soy, shrimp (shrimp paste), fish sauce, and peanuts.  The dessert may contain dairy, egg or gluten.