Jamie Oliver’s Thai Green Curry

I have always wanted to try making Thai food but have been scared of working with all the different ingredients. However, I have become more and more ambitious with what I think I can do, especially when following a good recipe. I photocopied this one from my mom’s copy of Jamie Oliver’s Food Revolution a while back and had not actually made it yet, so I did. It was delicious, “a keeper” says the bf.

Lemon grass was a new ingredient for me to use in cooking. I like how Jamie, we are on a first name basis, includes how to clean or prepare the ingredients, which makes it so easy for newbies.

lemon grass

There is a lot of chopping to prepare for the actual cooking, but I definately recommend doing all the chopping before you start the heat because it goes fast (and there is some splattering). There is also kind of two steps. First, you make the curry paste and then you make the stir-fry while also making rice. For whatever reason the two lists threw me off at the grocery store. I planned to double the recipe but only doubled some of the ingredients; however, it turned out really well so I’m going to share my version (it was enough for about 5 with some left overs). Oh yeah, I also used chicken instead of shrimp so my recipe will have that.

Curry Paste

4 lemon stalks
4 green onions
6 cloves of garlic
thumb-sized ginger root
3 green chile peppers
majority of a cilantro bunch
3 tablespoons soy sauce
1 tablesponn fish sauce

To prepare the lemon stalks cut the ends off. Hit the stalk a little with your palm to loosen the stalks, and then peel off the outer skins. Discard the outer skins; cut the stalks to fit in your food processor. To prepare the ginger root, peel off the thick skin with a knife until you get to the yellow color. Add the scallions, garlic, ginger root, cilantro to the food processor.

it doesn't fit

I had trouble fitting it all. After abour three whirs, add the soy sauce and fish sauce. Keep blending until you have a paste.

Stir Fry and Rice (two seperate pots at the same time)

1 cup basmati or jasmati rice
1 3/4 cup water (or follow the recipe on the container)
remaining cilantro bunch
1 lime
1 green chile

2 tablespoons vegetable oil
2 tablespoons sesame oil
1 1/2 lbs chicken
bunch of asparagus
sliced 1/4 of an onion
bunch of snow peas
1 1/2 cans of coconut milk (20ish oz)
2 limes
4 green onions

Prepare your rice pot. Put the rice and water into the pot and let sit until you finish chopping the other ingredients. Slice the asparagus lengthwise (and then half if they are super long). Slice about a quarter of an onion. I like to chop the ends of the snow peas, too. Cut the chicken into small piecies, about one inch cubes.

Chop first

Turn on the rice pot. Jamie says to make the stir-fry pot hot and then add the oil, but there was a lot of splattering, and I did not like that, so I would add the oil and then turn on the heat to limit the splattering a bit. Add the chicken and stir until cooked. Hopefully your rice is boiling and you can turn down the heat and put the lid on. Throw in the asparagus, onion, and the curry paste. Stir until well mixed then add the snow peas and coconut milk. Bring this to a boil and then let it cook for about 7-10 minutes.

In these minutes when everything is simmering, chop the remaining chile, cilantro and green onion. When the rice is done, stir in the juice from one lime and the chopped chile, and cilantro. I did this the base of a big serving bowl (well actually my friend Colleen did the stirring) or you could serve seperately.

Hopefully your curry is smelling delicious, now, and is ready to be served. Add the juice from two limes. Pour over the rice and sprinkle with the green onions.

Thai Geen Curry

I aslo had a salad ready. I made sure to add other colors to the salad, red from tomatoes and red pepper to get more colors in the solely green and white dish.

Warning: the curry paste is super spicy but the overall dish just has some kick. I was super scared I made something that would have had four or five chiles next to it on a Thai menu, but it would have probably just had one. Also, do not touch your nose or eye after cutting the chile. You probably know that, but I am idiot becuase I forgot and paid the price. Ouch.



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2 Responses to Jamie Oliver’s Thai Green Curry

  1. Rachel says:

    This was SO good. I’m a happy camper any time I can eat chicken that I don’t have to cook myself.

  2. Colleen says:

    This was SUPER delicious. I even went back for seconds and I never, ever do that. An excellent start to the new year!

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