A Taste of Southern Thailand with Pailin Chongchitnant

NOTE: iphone and ipad users, CLICK HERE to register for class.

What’s on the Menu:

• Southern Turmeric Crab Curry with Rice Vermicelli
• Soft Tofu & Herb Salad

If you think Pad Thai is all there is to Thai cuisine, have we got news for you. Guest chef Pailin Chongchitnant, who was born and raised in Thailand, has at least 100 Thai recipes you should know, all of them featured in her new book, “Sabai.” We’ll spend our class learning about two of them, starting with the basics. You’ll learn about the two types of red curry paste commonly used in Thai cooking: gaeng kua is the most adaptable and doesn’t use dry spices, while gaeng ped is spiked with coriander and cumin. With Pai’s guidance, you’ll learn how to adjust the seasoning of homemade or store-bought curry pastes so that they're ready to use in Southern-style Thai cooking. With our curry paste in hand, we’ll turn to a dish that exemplifies simple luxury in southern Thailand: Turmeric Crab Curry. You’ve never met a dish that comes together so quickly but sings with so much flavor. Earthy turmeric, umami-rich fish sauce, rich coconut milk and fragrant black peppercorns make it a dish you’ll turn to again and again, especially since you can easily swap in other proteins. Finally, you’ll make one of the most refreshing side dishes you can imagine. Creamy tofu topped with a Thai herb salad is refreshing, light and flavorful—and just happens to be vegan. Join us to be transported to Thailand.

About Pai: Pailin Chongchitnant was born and raised in Thailand. After attending the University of British Columbia, she made her way to Le Cordon Bleu culinary school in San Francisco, and began cooking for both Western and Thai restaurants. She is the creator and host of Pailin's Kitchen, a popular cooking channel on YouTube with over 1.5 million subscribers, which takes an educational approach to Thai cuisine. She is also the the author of “Hot Thai Kitchen” and “Sabai: 100 Simple Thai Recipes for Any Day of the Week.” Visit her at www.hot-thai-kitchen.com.

Order yourself a copy Pailin's new book, "Sabai: 100 Simple Thai Recipes for Any Day of the Week" Use promo code MILK2023 for 10% off your order.

Want to give this class as a gift? You can purchase gift cards here.

Bonus: All attendees of this class will receive a one-time 15% off coupon to the Milk Street Store after class.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you'll need to cook along with us, if you choose.

After class, you will receive a recording of the event, as well as a folder of recipes and resources that we discuss during the event. Class recordings are available to all registered attendees for two weeks following each event.

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final. Classes are subject to cancellation at any time. In the case of cancellation by the event organizer, all paid tickets will be fully refunded.

Proceeds from live stream cooking classes support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.