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Virtual events › Green Coconut Curry
Chicken and Basmati Rice in Green Coconut Curry
From $109 per person, and it falls as the group grows.
Under 5 guests: $645 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Learn how to make this traditional Thai dish at home: Green Curry chicken with Basmati rice. This flavorful meal has the perfect balance of fragrant spices mixed with sweet coconut milk. Add a wine pairing to complete the occasion.
Adjustments are free — tell your planner and the kits change.
Complete the occasion with a wine pairing add-on and explore Italian vineyards to complement any dish.
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
I've eaten a lot of Thai food and the thing this gets right is frying the curry paste in the thick part of the coconut milk before anything else goes in, until the oil separates out. That step is why restaurant curry tastes different from the version people make at home by tipping everything into a pan at once. Chef Suki was insistent on it and the smell when it happens tells you it's working.
Alex
Basmati alongside rather than jasmine is a slight departure and worth knowing, though it makes no real difference to the dish. What I appreciated was the honesty about paste — making it from scratch is a session in itself, and using a good shop-bought one and treating it properly is the realistic route for a weeknight.
Sofia
I'd never cooked Thai food and expected a long ingredient list. It isn't long, it's just specific, and once you have the four or five things that matter it comes together in about twenty-five minutes. That was the surprise — this is genuinely a weeknight dish rather than a project.
Nico
Chef Suki was organized and encouraging, and sensible about heat levels — she had everyone hold back a portion of the paste so people could adjust upward rather than being stuck with something they couldn't eat. That's the right way round and not how most recipes are written. She also kept a large group in step through a dish where the timing genuinely matters at the start.
Simone
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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7 Questions
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