THAI TAKEAWAY 200821-1800-2030

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You will learn the art of balancing flavours and spices in our authentic Asian cooking class. Picking up tips from Stephen on how to identify herbs and spices,from China, Thailand, Japan, Cambodia, Vietnam.
Then combine it all together to create beautiful dishes from these wonderful countries.
Then sit down and enjoy your meal in our lovely dining area.

In this class you will learn how to make:

Crispy Duck & Spiced Vegetable Spring Rolls.
Chilli Preserved Plum Sauce.
Thai Red Curry - Sweet Basil, Greens & Baby Aubergine (prawn or chicken).
Steamed Rice.
Thai Cucumber & Peanut Salad.