Green Thai Curry Jamie Oliver Food

THAI GREEN CURRY

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Wash the squash, carefully cut it in half lengthways and remove the seeds, then cut into wedges. In a roasting tray, toss with 1 tablespoon of groundnut oil and a pinch of sea salt and black pepper, then roast for around 1 hour, or until tender and golden.
• For the paste, toast the cumin seeds in a dry frying pan for 2 minutes, then tip into a food processor.
• Peel, roughly chop and add the garlic, shallots and ginger, along with the kaffir lime leaves, 2 tablespoons of groundnut oil, the fish sauce, chillies (pull off the stalks), coconut and most of the coriander (stalks and all).
• Bash the lemongrass, remove and discard the outer layer, then snap into the processor, squeeze in the lime juice and blitz into a paste, scraping down the sides halfway.
• Put 1 tablespoon of groundnut oil into a large casserole pan on a medium heat with the curry paste and fry for 5 minutes to get the flavours going, stirring regularly.
• Tip in the coconut milk and half a tin's worth of water, then simmer and thicken on a low heat for 5 minutes.
• Stir in the roasted squash, roughly chop and add the leftover greens and leave to tick away on the lowest heat, then taste and season to perfection.
• Meanwhile, cube the tofu and fry in a pan on a medium- high heat with 1 tablespoon of groundnut oil for 2 minutes, or until golden.
• Crush the peanuts in a pestle and mortar and toast in the tofu pan until lightly golden.
• Serve the curry topped with the golden tofu and peanuts, drizzled with a little sesame oil. Slice the chilli and sprinkle over with the reserved coriander leaves. Serve with lime wedges, for squeezing over. Great with sticky rice.

GREG DAVIES' THAI GREEN CHICKEN CURRY

Steps:

• For the paste, toast the cumin and coriander seeds in a dry frying pan over a medium heat until golden and smelling fantastic. Pound to a powder in a pestle and mortar, then tip into a bowl.
• Trim the chillies (deseed if you like) and roughly chop with the lemongrass (use just the thick, lower part, discarding the outer layer), then peel and chop the galangal, garlic and shallots.
• Place it all in a pestle and mortar with 2 sprigs of coriander (stalks and all) and a good pinch of sea salt. Finely grate in the kaffir lime zest, then pound to a paste. Muddle in the shrimp paste, ground cumin and coriander, and white pepper (or whiz everything together in a food processor).
• Deseed the red chillies, finely slice at an angle and place in ice-cold water, ready for serving. Slice the chicken into 2cm strips.
• Drizzle 2 tablespoons of oil into a large heavy-bottomed pan on a medium-high heat. Add 3 heaped tablespoons of the curry paste (save the rest for another day) and a splash of coconut milk, then fry for 30 seconds, or until smelling fantastic, stirring continuously.
• Stir in the chicken, then, after 5 minutes, pour in the remaining coconut milk and bring to the boil, stirring regularly. Tear in the kaffir lime leaves and simmer for 10 minutes.
• Stir the palm sugar into the pan and have a taste; the curry should be slightly sweet, but not overpoweringly so. Add the fish sauce and taste again - it should taste well rounded, salty with an underlying sweetness.
• Quarter the aubergines and add to the pan to cook for 2 to 3 minutes (regular aubergines will take quite a bit longer, so cook until tender), then turn off the heat.
• Pick and stir in most of the Thai basil, then drain the chilli and sprinkle over with the remaining Thai basil and coriander. Delicious served with jasmine rice.

THAI GREEN CURRY

Steps:

• Using the heel of your hand, crush lemongrass and add to the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime leaves. Process until finely chopped. With the processor running, add soy and fish sauce. Continue processing until a smooth paste is formed.
• Heat a large skillet or wok over high heat and add peanut and sesame oil; swirl to coat. Add shrimp and snow peas; cook, stirring constantly, for 30 seconds. Add coconut milk and asparagus; stir to combine. Cook until heated through, about 3 1/2 minutes. Squeeze lime over curry and garnish with cilantro leaves and red chile; serve with rice.

ONE-PAN THAI GREEN SALMON

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
• Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
• Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.

JAMIE OLIVER'S THAI CHICKEN GREEN CURRY

Steps:

• 1.Heat a wok over a high heat and then add the oil. Next add the green curry paste and cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
• 2.Add the shallot, fish sauce, lime zest, lime juice, salt and sugar and cook for a.
• further 2 minutes. Pour in the coconut milk and bring to the boil and then simmer for 15 minutes.
• 3.Take the curry off the heat and leave to cool for 1 minute.
• 4.Serve with the cooked rice.