Thai Classics: Tom Yum & Panang Curry Beef
Step into the vibrant world of Thai cooking as you learn to make Tom Yum, the king of Thai soups- an aromatic hot and sour broth layered with coconut milk, lemongrass, herbs, shrimp, and chilis. Also, Red Panang Curry with beef, creamy coconut milk, balanced by gentle heat from red curry paste.
General Info & Pricing
90 mins
Session Duration
beginner
Level
$50
Private Session
$30
Group Class
I am a culinary instructor and food writer who brings global flavors and cultural inspiration into every cooking class. As a chef leading culinary programs for Columbus State in Columbus, Ohio. I specialize in travel-inspired cuisine rooted in my experience living and working across Europe. My engaging and approachable teaching style helps guests build confidence in the kitchen while exploring the connection between food culture and tradition. I can teach a broad range of classes, ranging from global cuisine such as Indian, Thai, Vietnamese, Korean, and various European dishes, to specialized techniques like hand-making pasta, dumplings, tamales, beef Wellington, paella, and churros. I can also customize menus for a cohesive meal that includes a starter, entree, side, and dessert if guests want a dinner meal plan. I have been teaching for 15 years at a variety of venues, as well as offering private instruction in people's homes and video instruction from my home kitchen
General Info & Pricing
90 mins
Session Duration
beginner
Level
$50
Private Session
$30
Group Class
Ingredients
Tips & Swaps
Tom Yum Soup The clear brothy version of Thailand’s “hot and sour” soup is usually cooked with shrimp or, alternatively, with tofu for vegetarians. The words "tom” and “yam" are derived from “tom” referring to the boiling process, while yum means 'mixed' referring to the many aromatics and vegetables. The soup can be made into the creamier Tom Kha by substituting one cup of the broth with a can of coconut or evaporated milk. Red Panang Curry with Beef Panang curries are usually less spicy than traditional red curry, because it uses fewer red chilies, but there's still a distinct kick to it. Panang curry also includes coconut milk and toasted peanuts, thus making it sweeter than other Thai curries. This recipe is served over Jasmine rice with a sprinkle of crushed peanuts on top plus some additional thinly sliced kaffir leaves as garnish. Use a tender cut of beef like New York strip or Top Sirloin.
Preparation
Advance Preparation: Thaw shrimp, if frozen Trim fat off of beef, if needed Open can of coconut milk Prepare broth, if making from bouillon or concentrate Pre-cook rice (keep warm for serving) Equipment List: Wok (or high-sided skillet) Medium saucepan for soup Small saucepan with lid to cook rice (or rice cooker) Cutting board Knife Liquid measuring cup(s) Wooden or silicone spoons (stirring/ stir frying) Ladle or serving spoon Soup bowl/ spoon and dinner plate/fork.
