Here is her website. Her blog contains recipes and videos. She is also on youtube. She doesn't solely cook vegan, but the recipes are easy to veganize. My note taking was obviously wishy washy because I forgot to write down what to replace shrimp powder / fish oil with. I think it was dried mushrooms (probably shitake). UPDATE: Chessa also took this class and thinks it's salt or soy sauce to replace the fish oil. I agree :)
Here is an article about Pranee that has links to recipes on the righthand side. I'm already scoping out the soup, squash dumplings and cocktail recipes. mmmm... Tom Yum Martini.
It's pretty obvious that I'm part of the Pranee fan club. If you're in the Seattle area, you must take one of her classes. She does teach some 100% vegan classes at PCC (those are the ones I take).
Nam Takrai Saparod aka Lemongrass Pineapple Cooler. This was really refreshing. It also had some mint in it.
Satay Hed Horm aka Grilled Spicy Shitake Mushrooms. OMG. Spicy goodness in a mushroom.
Prik See Ew aka Spicy Soy Sauce. This is used in Thailand just like we use salt and pepper.
Kao Phad Takrai aka Lemongrass Fried Rice with edamame and tofu.
Phanang Portobello Mushrooms in homemade Phanang Curry
Makrua Pao aka Grilled Eggplant.
The Phanang curry is sitting on top of the eggplant in the picture below.
I'm definitely going to make this curry paste, because it tastes about a million times better than any other phanang curry that I've had before. When she added it to the coconut milk for the dish, she used a higher ratio of paste to coconut milk than you get in a restaurant, so it was full of flavor and not watery.
The whole class took turns grinding the curry paste for around 25 minutes. One poor guy got stuck w/ the majority of the grinding, so he deserves some props. Lets just say that the food processor is our friend :).
My crystal ball sees a Thai feast in my future. And it will be a feast because I have all the recipes from the other classes I've taken with Pranee :)
Now I'm off to take Kobie to the park.