A Taste of Thailand & Red Curry Paste from scratch

In our chef whites & hats - Image courtesy Four Seasons Mumbai
What better way to spend a lazy Saturday morning than cooking up a storm with a bunch of foodies at one of the best hotels in the city, right? This weekend Four Seasons Mumbai had invited me and few other food writers / bloggers for a Thai Master Class with Chef Seefah from their San Qi restaurant. We were promised an excellent lunch but we would have to work for it - no free lunches, eh?! 

We were handed three recipes and directed to 'The Kitchen' - a well-equipped studio kitchen with an elegant dining area attached. The kitchen island was large enough to accommodate 8 workstations. We were joined by the better halves of the Thai Consul General & Four Seasons' General Manager in our cooking adventure. Chef Seefah began by explaining the basics of Thai cuisine - how sweet, sour and salty tastes combine in harmony to create a balanced flavour. 

Then began the pounding! We were to make the Thai red curry & green curry pastes from scratch - something I had not attempted till date. The ingredients for the red curry paste went into the stone mortar & pestle and I began pounding them to a paste. It was slow, hard work but entirely satisfying. Also, a good workout - no wonder our grandmothers needed no gyms ;) 

Once the paste was ready, we proceeded with the making of the curry - see the recipe below. We also made the green curry from the paste that Chef Seefah had made in advance. She then demonstrated how to make the typically Thai raw papaya salad. 

We sat down to a sumptuous lunch. Apart from the papaya salad, there was another starter - Mi Grob Chao Wang - a sweet and sour fried noodle concoction, which was nice & tangy.

This was followed by Chef Seefah's signature dish - Steamed Chilean Sea Bass with Yellow Bean Ginger Sauce - the fish was perfectly cooked and the accompanying sauce was delicious. 

The fish was served with a large helping of rice, which I mopped up with my red & green curries. 

Dessert was Bua Loy Sam Si - a margarita glass filled with a coconut milk base in which floated different coloured rice dumplings. It was interesting, to say the least! 

Thai cooking uses coconut milk extensively. If you're looking for more recipes using this ingredient, take a look at this Thai Sticky Rice recipe I had posted earlier. And closer home, this Goan style Fish Curry also uses coconut milk as a base. 

Thai Red Curry
This recipe serves two. 

You’ll need:
For the Curry Paste
For the Curry
How to:
Give the recipe a try and let me know how it goes. Bon appetit!

Disclosure: I was invited by Four Seasons to participate in this cooking class. 

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