Chef Pui's class included some geographical/sociopolitical/cultural notes about curry evolution and regional cuisine. So much info!
And so much work to do for the curry. Using the ingredients from her front centerpiece, we learned what goes into those little cans of green curry paste so common in Asian markets in the US. And like all pro culinary instructors everywhere, she started with stock, showing us the chicken carcass that she had simmered to provide the basis for our subsequent Tom Yum soup.
Black pepper, cumin seeds and coriander seeds are toasted to release aromas that define the curry paste
No comments:
Post a Comment