Virtual cook-along Thai cooking class – Red curry

This is a free event. Feel free to invite your friends and family. For more information about us, visit https://schinchana.com/quarantinecooking/Schedule: (please log into the class at least 5 minutes before class time)5:30pm – Ingredients introduction/history6pm – Start cookingIngredients: Serve 4You can find all the ingredients in an Asian or a regular supermarket.1.5 lb of chicken (or beef, pork, tofu). As you may know, we prefer skin-on thigh. If you feel adventurous, use roasted duck.1 small can of red curry paste. https://www.amazon.com/dp/B005MH0P5Q/1 large can (14 oz) of unsweetened coconut milk10 basil leaves5 kaffir lime leaves2 fresno or jalapeno peppers (optional).Palm sugar or brown sugar https://www.amazon.com/dp/B00JH638SOFish sauceSalt2 cups of vegetable of your choice(see suggestions below)- Thai eggplant https://en.wikipedia.org/wiki/Thai_eggplant- Canned bamboo shoot https://www.amazon.com/dp/B07PWBDV7P/- Canned hearts of palm (Chef Pat will use this)- Green beans- Zucchini- Yellow squash- Broccoli