Thai cuisine features some of the world’s most fragrant, spicy and complex flavours. Some of it’s best-loved dishes are those made with Thai Red Curry (Kaeng Phet), a flavourful paste often combined with coconut milk to make a rich sauce for meats and vegetables. But store-bought, ready-made curry pastes don’t do justice to the full potential of this dish. Join Chef Daniel Henderson as he shares the secrets of real Thai flavours and recipes.
Rice Paper Rolls
Vietnamese in origin, Gỏi cuốn or Summer Rolls, are also popular throughout Thailand. Our wraps will be vegetarian with carrots, cucumbers, lettuce, avocado, and red cabbage, and served with a Thai-style sweet chili sauce
Red Thai Curry
You’ll learn how to make red curry paste from scratch, and make a curry dish with bok choy, mushrooms, carrots, onions and chicken (optional).
Banana Coriander Basmati Rice
A delicious and unexpected rice dish that makes a wonderful accompaniment to the curry.
Daniel will provide everyone recipes for the dishes you’ll prepare, and there will be a fun hands-on rice paper rolling session. If there’s time – we’ll also make a Tom Yum soup with the leftover Red curry paste.
Daniel Henderson is a Certified Chef de Cuisine and Red Seal chef who fell in love with sushi many years ago. Trained in the art of sushi-making on the Canadian West coast and in Japan, he is currently the Executive Chef for Bento Sushi, Canada’s largest sushi provider, as well as the owner of Thisishowiroll, a sushi catering company. Daniel has taught a number of hands-on sushi-making workshop at the Depanneur, as well as showcasing his unique and innovative maki rolls at food events like CraveTO.