GREG DAVIES' THAI GREEN CHICKEN CURRY
Greg has always been fond of Thai cuisine, but found a real love for it after gigging there, especially for Thai green curry. Now, the base of any good curry is the paste, so it's worth the effort to hunt out all the ingredients. Just remember, a little goes a long way, so make a big batch and freeze it in portions for future use.
Provided by Jamie Oliver
Categories Lunch & dinner recipes Chicken Curry Chicken thighs Fruit Seafood Lunch & dinner recipes
Time 1h
Yield 8
Number Of Ingredients 22
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.
Nutrition Facts : Calories 228 calories, Fat 15.9 g fat, SaturatedFat 8.1 g saturated fat, Protein 16.6 g protein, Carbohydrate 4.9 g carbohydrate, Sugar 3.8 g sugar, Sodium 0.4 g salt, Fiber 3.4 g fibre
JAMIE OLIVER'S THAI CHICKEN GREEN CURRY
Make and share this Jamie Oliver's Thai Chicken Green Curry recipe from Food.com.
Provided by marlivandermerwe
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 626.8, Fat 37.9, SaturatedFat 23, Cholesterol 64, Sodium 865, Carbohydrate 45.7, Fiber 1.4, Sugar 0.3, Protein 27
THAI CHICKEN SOUP
This is a great Thai or maybe Chinese inspired soup that is very fresh with lots of flavours and is like a detox. So it's good for you and very refreshing. You have to slurp it to enjoy all the flavours!
Provided by Jamie Oliver
Categories main-dish
Time 1h43m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
- Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.
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