Thai Curry Classics (Gluten-Free)

Master the art of crafting authentic Thai curries from scratch with Chef Soy Dara! This immersive, hands-on class is more than just a cooking lesson; it's a passport to the heart of Thailand's rich culinary traditions. You'll learn the basics of creating classic curry pastes, explore the nuances between wet and dry curries, and dive into the spice-laden depths of Thailand's most beloved dishes.

Together, we'll create mouthwatering masterpieces: the robust Naam Prik Gaeng Phet (Red Curry) with Beef and Kabocha Squash; the creamy Gaeng Kiew Wan (Green Curry) with Pork Belly and Avocado; and the zesty Pad Prik Khing (Dry Red Curry with Lime Leaf) with Chicken and Green Beans. To soothe your palate, you'll relish the curries over freshly Steamed Jasmine Rice and craft your own refreshing Homemade Thai Iced Tea.

This class is taught by Soy Dara. Soy Dara was born in a refugee camp in northern Thailand, a member of a Lao family fleeing the conflict in their home country. At the age of four she resettled in the United States along with her mother, and stayed connected to Lao culture by cooking for community gatherings and Lao Buddhist Temple events. To this day, Soy loves food for the way it brings people together. Currently, she is a full-time chef at The Pantry, as well as their Kids Programming Coordinator.

Book a class.

New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. You can also book a private event if you have at least 4 people in your group.

All sales are final with no refunds. We need a minimum of 3 students to host a class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.

Please familiarize yourself with our covid policy. Thank you!

Here’s the full menu:

  • Naam Prik Gaeng Phet (Red Curry) with Beef and Kabocha Squash

  • Gaeng Kiew Wan (Green Curry) with Pork Belly and Avocado

  • Pad Prik Khing (Dry Red Curry with Lime Leaf) with Chicken and Green Beans

  • Steamed Jasmine Rice

  • Homemade Thai Iced Tea

During this class, we will prepare and cook from scratch everything on the menu.

Throughout the process, we will pause to introduce new and lesser-known ingredients that are easily found in the greater Seattle area.

The small-class setting means all students are encouraged to ask questions and discuss potential variations for each dish that will make it more accessible and adaptable in everyday cooking.

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