Thai Cooking with Kasma Loha-unchit – 5/18/13

Ever wonder how to cook authentic, mouth-watering Thai food like a native? This event is a combination of hands-on and demonstration. You will learn how to make some of the most popular Thai dishes. Kasma Loha-unchit will introduce and demystify Thai ingredients, such as fresh herbs and will also teach the basic cooking techniques, such as stir-fry. Learn to blend and balance the varied flavors to create a stimulating array of unique tastes. Harmonizing flavors will improve all of your cooking. All the dishes will be made from scratch with the freshest possible ingredients.

Kasma Loha-unchitLearn the secrets of authentic Thai Cooking with Kasma Loha-unchit
Once the dishes are prepared, we will all sit down and enjoy the meal with our fellow Haas alums.


  • Massaman Chicken Curry with Potatoes and Baby Onions (Gkaeng Massaman Gkai)
  • Hot and Sour Prawn Soup (Dtom Yam Gkoong)
  • Spicy Basil Chicken (Gkai Pad Gkaprow)
  • Stir-fried Broccoli with Thai Oyster Sauce (Broccoli Pad Nahm Man Hoi)
  • Bananas Simmered in Jasmine-Scented Coconut Milk (Gkluey Buad Chi)

Date: Saturday, May 18, 2013

Time: 3:00 PM to 7:00 PM (or when clean-up is done as everyone needs to help)

The class is taught in a private kitchen near Piedmont Avenue in Oakland. Allow time for street parking. Registrants will be emailed the exact location of the event and other class details.

Cost: $65 per person (Bring your own beverage)

Class size is limited so sign up fast!

About Kasma Loha-unchit
Kasma (MBA ’75) is the founder of Thai Food and Travel, a cooking school and tour company she has run since 1985. Once Kasma Loha-unchit made up her mind to go into cooking as a profession, she put her marketing background from business school to work to diversify her product mix — not only does she offer cooking classes, but she now leads tours to her native Thailand and has written two successful cookbooks. Her books — It Rains Fishes: Legends, Traditions, and the Joys of Thai Cooking (which won the Julia Child Cookbook Award in the international category in 1995) and Dancing Shrimp: Favorite Thai Recipes for Seafood — are more than just cookbooks. “My books tell a story about the culture and colors of Thailand.”

For questions, contact:
Deborah Lau:


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