Cooking class experience — learning Massaman Curry properly

I took a cooking class specifically to learn how to make Massaman Curry correctly. The instructor explained why galangal is used the way it is — something I'd never understood from just eating it. The fragrant and herbaceous result when you make it yourself is different.

Thai cooking philosophy balances four key flavour profiles in every dish. We learned how a traditional home kitchen shapes the way this dish is eaten. The class ended with the meal and a glass of nam manao lime soda. I've made it three times since and each time it improves. Highly recommend the cooking class approach.