Hong Thaimee, the chef and owner of Ngam (99 Third Avenue, 212-777-8424), is looking to extend the reach of Thai cuisine into the homes of New Yorkers by offering a series of monthly cooking classes at her East Village restaurant. Held on the second Sunday of each month at 4 p.m., the $90 lesson also includes recipe cards and a dinner featuring all of the dishes prepared. The first class — “Thai for Your Loved Ones” — will be held on February 12 and focuses on classic dishes like spicy and sour soup with shrimp, stir-fried mussels with Thai herbs, traditional and green papaya pad Thai, and a seasonal fruit salad for dessert.
If you can’t make it to the course, though, Thaimee shares the recipe for her fruit salad, which is inspired by a Thai dish called phon la mai ruam. “Most Thai restaurants in Thailand would serve it on a dessert menu,” she says. “Some serve it with a piece of lime on the side, but I like to use lime zest to brighten up the flavor. It’s simple, but it has a big impact — especially for those who love something spicy.”
Thai Fruit Salad
¼ cup Asian pear, diced
¼ cup Granny Smith apple, diced
¼ cup Lady apple, diced
¼ cup grapefruit, cut into segments
¼ cup pineapple, diced
1 teaspoon honey
½ teaspoon lime zest
½ teaspoon Prik Krub Krua
Prik Krub Krua
4 dried Thai red chiles
1 tablespoon kosher salt
2 tablespoons unrefined brown sugar
To make the Prik Khub Krua, grind the Thai red chiles with a mortar and pestle until the skins are mashed. Add the salt and sugar and mix.
For the fruit salad, combine all the fruits in a mixing bowl. Add the honey and lime zest and mix well. Sprinkle the Prik Krub Krua on top.