GREEN TEA PASTE RECIPES

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BEST THAI GREEN CHICKEN CURRY RECIPE | JAMIE OLIVER



Best Thai green chicken curry recipe | Jamie Oliver image

This deliciously fragrant Thai green curry really packs a flavour punch.

Total Time 50 minutes

Yield 6

Number Of Ingredients 17

750 g skinless free-range chicken thighs
groundnut oil
400 g mixed oriental mushrooms
1 x 400g tin of light coconut milk
1 organic chicken stock cube
6 lime leaves
200 g mangetout
½ a bunch fresh Thai basil
2 limes
4 cloves of garlic
2 shallots
5cm piece of ginger
2 lemongrass stalks
4 green Bird's eye chillies
1 teaspoon ground cumin
½ a bunch of fresh coriander
2 tablespoons fish sauce

Steps:

    1. To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor.
    2. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped, add the fish sauce and blitz again.
    3. Slice the chicken into 2.5cm strips. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to a plate.
    4. Tear the mushrooms into even pieces. Return the pan to a medium heat, add the mushrooms and fry for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoon.
    5. Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
    6. Pour in the coconut milk and 200ml of boiling water, crumble in the stock cube and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
    7. Stir in the chicken and mushrooms, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mangetout for the final 2 minutes.
    8. Season carefully to taste with sea salt and freshly ground black pepper. Pick, roughly chop and stir through the basil leaves and remaining coriander leaves. Serve with lime wedges and steamed rice.

Nutrition Facts : Calories 285 calories, FatContent 16.2 g fat, SaturatedFatContent 6.5 g saturated fat, ProteinContent 28.9 g protein, CarbohydrateContent 6.1 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 1.0 g salt, FiberContent 2.2 g fibre

THAI GREEN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES



Thai green curry recipe | Jamie Oliver curry recipes image

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.

Total Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 20

1 butternut squash (1.2kg)
groundnut oil
2x 400 g tins of light coconut milk
400 g leftover cooked greens, such as Brussels sprouts, Brussels tops, kale, cabbage, broccoli
350 g firm silken tofu
75 g unsalted peanuts
sesame oil
1 fresh red chilli
2 limes
1 teaspoon cumin seeds
2 cloves garlic
2 shallots
5 cm piece of ginger
4 lime leaves
2 tablespoons fish sauce
4 fresh green chillies
2 tablespoons desiccated coconut
1 bunch fresh coriander (30g)
1 stick lemongrass
1 lime

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. 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.
    3. For the paste, toast the cumin seeds in a dry frying pan for 2 minutes, then tip into a food processor.
    4. 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).
    5. 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.
    6. 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.
    7. Tip in the coconut milk and half a tin’s worth of water, then simmer and thicken on a low heat for 5 minutes.
    8. 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.
    9. 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.
    10. Crush the peanuts in a pestle and mortar and toast in the tofu pan until lightly golden.
    11. 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, FatContent 24 g fat, SaturatedFatContent 9.7 g saturated fat, ProteinContent 10.2 g protein, CarbohydrateContent 18.2 g carbohydrate, SugarContent 10.3 g sugar, SodiumContent 0.5 g salt, FiberContent 3.7 g fibre

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