Thursday April 11

Thai Home Cooking

Thai Home Cooking

Make Panang Curry with Beef Hands-on

We are excited to welcome one of our favorite guest chefs, Thai chef and cooking instructor, Srisuda Dougherty, back to Hot Stove for another hands-on class.  Throughout her years living in Thailand, Srisuda built an impressive resume of professional and educational culinary achievements.  During the time she has lived in the United States, Srisuda has been Curry Chef at the restaurant, Racha, and has taught classes for cooking schools such as The Pantry and the Book Larder, to list just a few of her accomplishments.

For this class, Srisuda will show you how to make Miang Kham, or leaf wrapped bites of food. This traditional Thai appetizer is composed of finely chopped ingredients such as ginger, shallot, lime, chili, dry shrimp, peanuts and toasted coconut wrapped in a betel leaf. When served, the ingredients are presented individually in little bowls, and guests fold a betel leaf and fill it with some of each of the ingredients then top with a sweet and salty sauce.  The little bundle is eaten in one bite with the taste unfolding delightfully in layers of flavors.

Srisuda will also show you how to make Panang Curry with Beef. This curry was influenced by Indian cuisine and uses spices such as coriander seeds and cumin combined with fresh herbs- galangal, and lemongrass.  The uniquely Thai flavors of coconut cream, fish sauce, kaffir lime leaf, and Thai basil complete this classic Thai curry.

Since you’re going to need a sweet way to end this wonderful home cooked Thai meal, Srisuda will show you how to make Kluay Chuem- caramelized banana topped with salty coconut sauce and served with vanilla ice cream.

As Srisuda demos, you’ll enjoy substantial tastes of each dish.  Then you’ll get to roll up your sleeves and first make a basic Thai curry paste and then make Panang Curry with Beef. You’ll enjoy eating the Panang Curry that you make, and you’ll get to take some curry paste home.  A glass of wine or beer is included.

What You’ll Learn and Eat:


  • Miang Kham- learn about all the herbs and ingredients to make this classic Thai appetizer; Learn how to prepare the sweet salty sauce and how to assemble and present this dish to your guests
  • Kluay Chuem- Caramelized banana topped with salty coconut sauce served with vanilla ice cream

Demo and Hands-on:

  • Learn about the herbs and spices used in Thai home cooking
  • Learn to make a basic Thai curry paste, and take some home
  • Make Panang Curry with Beef and enjoy eating it in class

If you have a question, please contact

Thai Home Cooking

Hotel Andra
Thursday April 11
6:00 - 8:00 PM
Enroll $90.00