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Bright, brothy, and deeply fragrant, this Thai-inspired seafood boil is loaded with just-cooked shrimp and scallops, corn “barrels,” tender potatoes, green beans, and juicy cherry tomatoes — all simmered in a ginger-forward green curry broth.
Chef Instructor
Sponsored By
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Live, interactive cooking with a professional chef who keeps things approachable and fun.
We’ll send the recipe ahead of time so you can prep, test it out, or just come ready with questions.
During class, ask questions in real time and chat with other home cooks — some curious, some seasoned, all here to learn.
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After the live class, the full recipe and class replay will be available in Past Classes page.