THAI DRINKS RECIPE RECIPES

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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

THAI RED CURRY RECIPE - BBC GOOD FOOD



Thai red curry recipe - BBC Good Food image

Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.

Provided by Elena Silcock

Categories     Dinner, Main course

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

1tbsp vegetable oil
1tbsp ginger & garlic paste
red curry paste
800ml coconut milk
8 skinless, boneless chicken thighs, cut into large chunks
4 lime leaves (ideally fresh)
2tbsp fish sauce
1tsp brown sugar
Thai basil
basil or coriander, plus extra to serve
1 red chilli, sliced diagonally
thumb-sized piece ginger, cut into matchsticks
cooked jasmine rice, to serve

Steps:

  • Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
  • Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
  • Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
  • Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
  • Bring to the boil, take off the heat and add ½ small pack Thai basil.
  • Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

Nutrition Facts : Calories 425 calories, FatContent 32 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 27 grams protein, SodiumContent 2.4 milligram of sodium

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