Curry It Up!

December 28, 2011 6:30 pm
December 28, 2011 8:30 pm
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Ger-Nis Culinary & Herb Center
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540 President Street, Suite 2E, Brooklyn, NY, United States, 11215

Making a good, fresh curry from scratch sometimes seems too daunting a task, with most fearing the project would foil rather than flourish. With this class, we hope to turn that all around! Contrary to popular belief, making fresh curries is actually a very simple and relaxing process, adding a dimension of depth to so many unexpected dishes!

Curry is basically a generic term attributed to dishes using a slew of regional distinctive fresh herbs and spices such as turmeric, cumin, coriander, fenugreek, and chilies to name a few. There are red and green curries, exotic Arabic style curries, curries with coconut and curries so hot your tongue will burn up. They are made by pounding or grinding together herbs, chilies and spices to create a base for a list of wonderful and fragrant sauces and additives to meats and soups and salads. In tonight’s class we’ll be focusing on using your gardens or farmer’s markets fresh ingredients to make Thai style fresh curries. This is the perfect time of year to add fresh chilies to heat up your cooking! We’ll teach you basic know how that you can use to simplify the process of making curries so it’s not so intimidating and overwhelming. Once you take this class, the days of calling for Thai take-out will be left in the dust while you hit the ground running toward a pantry full of spices and herbs to curry up your life!

Recipes: Curry Pastes: Thai Green Curry Paste/Gaeng Keow Wan; Thai Red Curry Paste/Kaeng Phet; Massaman Thai Curry/Gaeng Massaman Curry Dishes: Thai Green Coconut Curry & Vegetables; Thai Red Curry; Mussels with Thai Red Curry & Lime; Massaman Beef Curry; White Rice

Class Type: Individual, hands-on cooking class

Class Notes: Learn how to use a mortar and pestle to grind herbs, spices and chilies to create fragrant curry pastes all your own!

Nissa Pierson

Chef Palak Patel moved to NY from San Francisco where she served as personal chef to the well to do crowd of the Silicon Valley. She competed on the Sears Chef Challenge, one of only 12 chefs selected to compete in a national cooking competition for charity and featured on CBS series about outsourcing your life. As a teenager, she learned everything she could from her mother about traditional Indian cuisine. Palak’s main goal is to integrate fresh produce and flavors of Indian cooking with French techniques. Palak is currently enrolled in the French Culinary Institute, a premier member of United States Personal Chef Association (USPCA), Women Chef Restaurateurs and Slow Food USA. Contact Palak

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