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Curry Two Ways
Discover how one authentic Thai red curry paste becomes the foundation of two completely different dishes, revealing the remarkable versatility of one of Thailand's most important flavour bases.
What We'll Prepare
Tod Mun Pla — authentic Thai fish cakes scented with red curry paste and kaffir lime leaves.
Gang Phed — classic Thai red curry with coconut milk, seasonal vegetables and sweet basil.
Why These Two Dishes?
Although these dishes look completely different, they both begin with exactly the same red curry paste.
One becomes a fragrant seasoning inside delicate fish cakes, while the other develops into a rich, aromatic coconut curry.
Preparing them side by side reveals how a single ingredient can transform through different cooking methods.
What You'll Learn
Understanding authentic Thai red curry paste.
Building depth of flavour in coconut curries.
Creating the perfect texture for Thai fish cakes.
Balancing richness with herbs and aromatics.
Skills You'll Take Home
Making authentic Thai fish cakes.
Cooking a balanced Thai red curry.
Understanding how curry pastes are used beyond curries.
Confidently recreating both dishes at home.
Session Details
Duration: 2.5 hours
Start Time: 11:00 or 15:00
Guests: Minimum 2
Included
All ingredients
Guided hands-on cooking
Digital recipe collection
A Gentle Note
No previous cooking experience is required.
Suitable for beginners and confident home cooks alike.
Participants must be aged 17 or over.