Thai cooking is all about balance: sweet, salty, sour, and spicy coming together in perfect harmony. Few dishes capture that magic better than Panang curry, a rich, fragrant, and velvety red curry made with creamy coconut milk, warm spices, and a hint of peanut. It’s comforting, bold, and absolutely unforgettable. Join Chef Sunisa Somnuek for an evening of authentic Thai flavors and learn to make restaurant-quality Thai food in your own kitchen.

This class is about mastering the techniques and flavors at the heart of Thai cooking. Chef Sunisa guides you through blooming curry paste in coconut cream to unlock its full aroma, balancing fish sauce, palm sugar, and lime for that signature Thai harmony, and finishing with fragrant kaffir lime leaves. You’ll also learn to wrap and fry shrimp in spring roll sheets until golden and shatteringly crisp, and make a bright, refreshing mango sorbet to cool things down. Whether you’re a longtime fan of Thai food or exploring it for the first time, you’ll leave with the skills and confidence to bring the flavors of Thailand home.

What’s on the Menu:

• “Kung Krabuang” Crispy Shrimp Spring Roll Sheets: A crunchy, irresistible Thai appetizer. Succulent shrimp are wrapped in delicate spring roll sheets and fried until golden and crisp, served with a sweet and tangy dipping sauce.
• Panang Curry: The star of the evening. This rich, creamy red curry is simmered with coconut milk, aromatic Panang curry paste, and fragrant kaffir lime leaves for a velvety sauce with gentle heat and deep, complex flavor. It’s served with steamed jasmine rice.
• Mango Sorbet: A bright, refreshing finish. Sweet, tropical mango is churned into a silky sorbet, the perfect cool and fruity ending to a flavorful Thai meal.

The evening ends with the best part: sitting down to enjoy the Thai feast you’ve made, from crispy shrimp rolls to fragrant Panang curry and refreshing mango sorbet. Come hungry; this is the Thai dinner Atlanta has been craving.

Friday, December 11th - 6:30pm to 9:30pm

Prices are listed per person.