Mother-in-Law and I went for a cooking class at a Thai restaurant yesterday. Fun was had by all.
We made kang phed goong (shrimp in red curry sauce), tom kha gai (chicken in coconut soup), bplah sam rod (fish with chilli sauce), and yam woon sen (seafood and glass noodle salad). Yum.
There were only 3 people in the class--me, Mother-in-Law, and a Brazilian flight attendant. This meant that there were a lot of sous-chefs wandering around looking for something to do, so we each had at least one person watching us and helping us if a screw-up looked imminent. No-risk cooking.
Everyone was very nice and accommodating--they found a good substitute for the pineapple (which Mother-in-Law is allergic to) in the fish dish, and they good-naturedly brought me more green chillis. With every dish I asked how spicy they would make it for a Thai person, because I knew that the proportions of ingredients had already been adjusted for farang taste buds.
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