Make a Thai green paste from scratch and transform it into an aromatic curry with authentic ingredients.

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In this class we'll make a paste by hand using authentic ingredients and spices, then transform this into an aromatic green curry which can be made with chicken or vegetables. We'll demonstrate how to balance the sweet, salty, spicy and sour flavours that Thai cuisine is famous for, and also how to steam perfect sticky rice to accompany the curry.

What you’ll take away:

  • Making a curry paste
  • Balancing flavours in an aromatic curry
  • Rice cooking

Serves: 2 people

Duration: This class will last approximately 1 hour 30 minutes.

Shopping list (serves 2)

Fruit & Veg - Prepare ahead by washing fruit & vegetables, but no need to peel and chop

  • 9 Thai green chillies
  • 2 medium shallots
  • 4 cloves garlic
  • 1 stick lemongrass
  • 2 limes
  • 5 fresh kaffir lime leaves
  • Handful coriander
  • Handful Thai basil
  • ½ aubergine
  • *Optional- for a vegetarian/vegan curry, replace the chicken thighs with 250g vegetables, cut into bite size chunks. We recommend a mixture of red peppers, baby corn and green beans


  • 3 chicken thighs, cut into bite sized chunks

Store cupboard

  • 1 tsp galangal paste (or 5g fresh ginger)
  • ½ tsp salt
  • ½ tsp shrimp paste (or miso/black bean paste for a vegan curry)
  • 2 x 160ml tins coconut cream
  • 200ml coconut milk
  • 1½ tbsp fish sauce (or veggie “fish sauce” for a vegan curry)
  • 1 tsp palm sugar (or granulated/demerara sugar)
  • 100g sticky rice, soaked in cold water for 3 hours before class
  • Spices: the following can be measured together
  • ¼ tsp ground white pepper
  • ½ tbsp coriander seeds
  • ½ tsp cumin seeds


  • Chef’s knife
  • Chopping board
  • Wok/large saucepan, for cooking the curry
  • Medium saucepan with steamer basket, for cooking rice (or a sieve that can sit on top and a lid, as an alternative)
  • Pestle & mortar, to make the paste (the chef will demonstrate how to make a paste in a pestle & mortar, but a mini bender can be used as an alternative)
  • Wooden spoon
  • Baking parchment, for steaming rice
  • Spoons, for mixing and tasting
  • Scissors
  • Serving bowls

Prepare ahead for this course by soaking the sticky rice in cold water 3 hours before the class begins, and chopping the chicken thighs into bite sized chunks (or vegetables, if making a vegetarian/vegan curry). Measure and weigh out all ingredients, and make sure you have all of your equipment to hand.

About your instructor: You’ll be led through this class with one of our experienced chefs from the Waitrose Cookery School.

Joining a virtual experience: Our Virtual Experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Two days before your Virtual Experience, we’ll send you full details on how to join.

Please note: T&C’s apply.


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