Skills Acquired: Learn how to make a green and a red curry paste from scratch and how to preserve them so they are shelf stable for up to six months. Then learn how curry pastes can be used for a traditional curry, a spice rub or salad dressing.
Thai Green Curry of Char-grilled Eggplant and Pumpkin with fresh peppercorns and wild ginger served with steamed jasmine rice
Banana Blossom Salad with a Green Curry and Coconut Dressing
Whole snapper marinated in a red curry, coconut and lime leaf sauce and char-grilled in banana leaves over hot coals.