While this post should have been written two months ago, the spicy and rich flavours of Thailand seem very appropriate for the turn to fall.
In July, a friend and I took the Thai-themed Cook! and the City course offered through the Pacific Culinary Institute.  The night started off on the right foot when we were welcomed to the kitchen with a cold glass of Singha and a meet-and-greet with the common ingredients of Southeast Asia such as galangal, kaffir limes, shrimp paste and palm sugar.

Chefs Darren and Rodrigo were gracious hosts and patient instructors as we made our way through a papaya salad with shrimp starter, red curry with duck, a mushroom and baby corn stir-fry and the classic mangos with sticky rice.  They provided a good deal of knowledge to us about where we could find ingredients, how we could make substitutions and how we could cut corners if we wanted a quicker meal.  Making your own curry paste is fun and rewarding, but it isn’t always possible when you’ve only got half an hour.

Unlike the Mediterranean course I took at NAIT with Sugar, we got to eat our wares in the Institute’s dining room as each course was ready.  And not surprisingly, all was only made better with the included wine pairings.

The cooking + eating + drinking combo was a winning one and now has me regularly perusing upcoming classes.  I have my eye on you, Spain.

Red Curry Paste

c/o Cook! and the City

1 tablespoon coriander seeds (roasted)
2 cardamom pods (roasted)
0.5 teaspoon black peppercorns
0.5 teaspoon salt
10 large dried red chilies (seeds removed, soaked in hot water until soft and finely chopped)
1 teaspoon galangal or ginger (skin removed, chopped)
2 teaspoons lemongrass (the lower third, chopped)
1 teaspoon kaffir lime peel (chopped)
1 tablespoon cilantro (chopped)
3 tablespoons shallots (chopped)
3 tablespoons garlic (chopped)
1 teaspoon shrimp paste
10 small fresh red chilies

Place coriander seeds, cardamom pods and peppercorn in mortar and pound them to a powder with pestle.  Add the rest of the ingredients and pound for 10 minutes or until you have a smooth paste.