Curry Day
Though Thai curries are the result of Indian influence, they have developed distinctive characters and flavour profiles. With large amount of fresh herbs like lemongrass, galangal, kefir lime zest and more, Thai curries are generally lighter and fresher than their Indian counterparts. The application of red curry in different foods such as fish cake, curry rice ball or deep-fried assorted greens will be shown and discussed in the workshop.
Red curry
Paneang
Geang krua
Green curry
In workshop, the mother of curry paste (red curry paste) will be presented along with its variation like Paneang and Keng krau. Green curry, one of the few curries that asks for fresh chili, also demonstrated.