In this class, students will learn how to prepare tofu for cooking, how to cut Thai peppers and discover different substitutes for Thai basil and Thai peppers and learn about other Thai and Asian seasonings.
DurationIn this class, students will learn how to prepare tofu for cooking, how to cut Thai peppers and discover different substitutes for Thai basil and Thai peppers and learn about other Thai and Asian seasonings. Three kinds of protein will be used – beef, skinless/boneless chicken thighs and tofu. The Thai Basil and Thai peppers were grown at Bell Garden. Different spicy levels will be offered: Mild, Little Spicy, Medium Spicy and Thai Hot Spicy.
Founded in 2012, BELL Garden is a hybrid school and community garden located on the Bellevue Middle School Campus in Nashville, TN. As a 501(c)3 nonprofit, BELL Garden is focused on building healthier and deeper connected communities through garden based service, education, volunteerism, and food distribution to those in need.
Thai Cooking class is offered by Harvard Cookin' Girl. We will teach you how to make great food out of simple ingredients with old world techniques.
Thai food isn't about simplicity. It's about combining diverse and bold ingredients to create a dish that is balanced and detailed. The essence of Thai cuisine is in the harmonious finish.
Our skilled chef will teach you the secret to using aromatic herbs and spices fused together with authentic ingredients to effortlessly create traditional dishes that demonstrate the intricacy, attention to detail, texture, color and flavors of Thai cuisine.
Join Shankari in this hands-on class, where you will learn how to make Thai curry from scratch. Using this curry you will then make yellow curry chicken and jasmine rice. Rounding off the meal, you will make a cooling Thai cucumber salad for a delicious Thai meal you won’t soon forget!
Thai Cooking Classes are offered by Human Nature Cooking for all ages and skill level. Their goal is to help students achieve traditional Thai flavors while cooking at home.
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