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
THAI GREEN CURRY
The first time I ever had Thai green curry I was sixteen years old and it blew my mind! This green curry paste is so quick to make, yet the flavours are really complex, refreshing and delicious. With Christmas leftovers, it's a dream. Boom.
Provided by Jamie Oliver
Time 1h15m
Yield 8
Number Of Ingredients 21
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.
Nutrition Facts : Calories 324 calories, Fat 24 g fat, SaturatedFat 9.7 g saturated fat, Protein 10.2 g protein, Carbohydrate 18.2 g carbohydrate, Sugar 10.3 g sugar, Sodium 0.5 g salt, Fiber 3.7 g fibre
THAI GREEN CURRY
Try this sweet green curry dish from chef Jamie Oliver's cookbook "Jamie's Food Revolution" for dinner tonight. Photo credit: David Loftus and Chris Terry
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 19
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.
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
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