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 learn:
- 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.
Prepare ahead instructions: 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).
Please have all your other ingredients weighed out and ready along with the equipment you’ll need.
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
Meat
- 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 vegetarian “fish sauce” or soy 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
- 1 tsp ground coriander
- ¼ tsp ground cumin
For wine tasting
- Cave de Turkheim Gewurztraminer - The Gewurztraminer variety grows exceptionally well in the warm dry, Alsatian climate to make a classically rich, opulent style of wine that is markedly full-bodied and very spicy with a dry finish. Alternatively try the Paul Blanck Gewurztraminer or a Gruner Veltliner.
Equipment
- Mini blender, food processor or smoothie maker, to make the paste
- Wok/large saucepan, for cooking the curry
- Medium saucepan
- Steamer basket or petal steamer for cooking rice (or a sieve that can sit on top of the pan, as an alternative)
- Chefs knife
- Vegetable peeler
- Scissors
- Chopping board
- Wooden spoon
- Spoons, for mixing and tasting
- Baking parchment, for steaming rice
- 2 serving bowls
Wine pairing suggestion
- Cave de Turkheim Gewurztraminer - The Gewurztraminer variety grows exceptionally well in the warm dry, Alsatian climate to make a classically rich, opulent style of wine that is markedly full-bodied and very spicy with a dry finish. Alternatively try the Paul Blanck Gewurztraminer or a Gruner Veltliner.
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.
