Thai curry recipe green

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You should be able to see some green oil coming out around the paste at this point.

  • Add the chicken thigh and the chicken feet if you have any. street food

    Thai green curry is a type of Thai curry that was never really my favorite to eat in Bangkok.

    That’s because when you order green curry (แกงเขียวหวาน gaeng keow wan) on the streets, it can sometimes (not always) be watery, overly sweet, and even bland (there are many exceptions no doubt, but I’m talking in general).

    Rightfully so though, in order to reduce the costs of cooking, green curry at street food stalls can be less creamy from coconut cream, and often less curry paste is used in the recipe to reduce costs.

    Anyway, so I just wanted to mention that I think the best Thai green curry you can eat, is to make it at home, where you can cook an authentic recipe, and use buttery coconut cream and green curry paste at its full strength.

    Then Thai green curry can be a truly superb dish, I and absolutely love it when my mother in law makes it from scratch.

    Thai green curry recipe (แกงเขียวหวานไก่)

    One of the best things to remember to do when you’re in the middle of making Thai green curry, is to make sure you start cooking a pot of rice.

    You do sometimes get bone shards in your chicken this way, but I think it also adds to the character and flavor profile of green curry chicken.

    Chop up the entire chicken into bite sized pieces

    However, you can feel free to chop your chicken however you want — or just make this using normal chicken cuts like drumstick, thighs, breast pieces or chicken tenders etc.

    If you are using a whole chicken, make sure you gut and clean it nicely, and then chop it up using a Thai or Chinese cleaver.

    Boil the chicken in the curry paste until soft

    3.

    thai curry recipe green

    If you decide to make this, read below for different methods to help you successfully make the chicken (and chicken feet) for the green curry. Do NOT keep it on the stove for too long because the sauce will darken.

  • Serve the Thai green curry over hot rice and top it off with garnishes of your choice.

    • Notes

    *Note 1: You can find a lot of green curry paste in Asian stores but the ones that I have tried that actually taste good are those in 4oz cans.

    The ratio of curry paste to coconut milk should be 1 tablespoon of curry paste per 200 mL coconut milk.

  • DO NOT use the drinking coconut milk such as Silk brand coconut milk. But I do understand if you don’t have the time to pound.

    Add shrimp paste at the end of pounding

    When your Thai green curry paste is just about completely done, the final step is to add the shrimp paste, and give the paste a final pound and stir to make sure the shrimp paste is evenly distributed.

    Thai green curry paste (เครื่องแกงเขียวหวาน)

    After about 1.5 hours or so you’ll have your Thai green curry paste made from scratch.

    It probably won’t be as fine as store bought curry paste, but that’s alright, you’ll make up for it in flavor.

    Enjoy!

    • @stickyricethaikitchen

    Green Curry is a perfect dish for Halloween! If you use the chicken feet, this process will take about 25 minutes. Pounding can take 1 - 2 hours, and you're looking for a smooth pureed paste. Baby corn and bamboo shoots take a few minutes to cook.

  • Devein kaffir lime leaves and throw them in the curry followed by the julienned sweet peppers and Thai basil.

  • Serve with rice or noodles.

    That is because the chicken feet take longer time to cook to be tender. salt because there was also salt and shrimp paste in the green curry paste. Add green curry paste and stir fry until fragrant.

  • Add the think or creamy part the coconut milk to stir fry with the curry paste 1 ladle at a time. Increase the heat to medium and add fish sauce and palm sugar.

    Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass. However, when using a blender or food processor you won’t be able to extract all the flavor oils from the ingredients unless you pound them by hand slowly. Simmered in creamy coconut milk with fresh herbs and your choice of protein, it creates a rich, fragrant curry that tingles the senses.

    shrimp paste (กะปิ)

    1. The first step is to prepare your ingredients to pound your green curry paste. It is a classic Thai recipe that is flavorful and easy to prepare at home.

      Jamie Oliver Thai Green Chicken Curry Ingredients

      For the Green Curry Paste:

      A homemade paste enhances the depth and freshness of the dish.

      • 1 stalk lemongrass (white part only, finely chopped)
      • 3 green chilies (adjust for spice level)
      • 1 small bunch fresh coriander (stems and leaves separated)
      • 3 cloves garlic
      • 1-inch piece of ginger (grated)
      • 2 kaffir lime leaves (finely chopped)
      • 1 teaspoon ground cumin
      • 1 teaspoon ground coriander
      • 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
      • Juice of 1 lime
      • 1 tablespoon olive oil or coconut oil

      For the Curry:

      A combination of chicken and vegetables adds texture and flavor.

      • 500g boneless, skinless chicken thighs (sliced)
      • 1 tablespoon vegetable oil
      • 1 onion (finely sliced)
      • 1 red bell pepper (sliced)
      • 100g sugar snap peas or green beans
      • 400ml coconut milk
      • 250ml chicken stock
      • 1 tablespoon fish sauce
      • 1 teaspoon brown sugar
      • Juice of ½ lime

      For Garnish and Serving:

      Fresh toppings add extra brightness to the dish.

      • Fresh coriander leaves
      • Sliced red chili (optional)
      • Steamed jasmine rice
      • Lime wedges

      Step-by-Step Instructions to Prepare Jamie Oliver Thai Green Chicken Curry

      Step 1: Make the Green Curry Paste

      A homemade curry paste gives the dish an authentic depth of flavor.

      • In a food processor, blend lemongrass, green chilies, coriander stems, garlic, ginger, kaffir lime leaves, cumin, coriander powder, fish sauce, lime juice, and olive oil.
      • Blend until smooth, adding a splash of water if needed.

      Step 2: Sauté the Aromatics

      Cooking the paste first helps release its full aroma.

      • Heat vegetable oil in a large pan over medium heat.
      • Add the prepared green curry paste and cook for 1-2 minutes until fragrant.
      • Stir in sliced onions and cook for another 2 minutes.

      Step 3: Cook the Chicken

      Searing the chicken adds depth and flavor to the dish.

      • Add the sliced chicken to the pan and stir well to coat it with curry paste.
      • Cook for 5 minutes until lightly browned.

      Step 4: Build the Curry Sauce

      A creamy, fragrant sauce brings the dish together.

      • Pour in coconut milk and chicken stock, stirring to combine.
      • Add fish sauce, brown sugar, and lime juice.
      • Bring to a gentle simmer.

      Step 5: Add Vegetables and Simmer

      Vegetables add crunch and freshness to the dish.

      • Stir in bell peppers and sugar snap peas (or green beans).
      • Let the curry simmer for 8-10 minutes, allowing the flavors to meld.

      Step 6: Serve and Garnish

      Final touches enhance the dish’s presentation and taste.

      • Sprinkle with fresh coriander leaves and sliced red chili.
      • Serve with steamed jasmine rice and lime wedges.

      What to Serve with Jamie Oliver Thai Green Chicken Curry

      Pairing the dish with the right sides enhances the flavors.

      • Steamed Jasmine Rice: The perfect complement to soak up the curry sauce.
      • Thai Coconut Rice: Adds a slightly sweet and creamy contrast.
      • Crispy Roti or Flatbread: Great for scooping up the curry.
      • Mango Salad: A fresh and tangy side to balance the richness.
      • Spicy Thai Dipping Sauce: For those who love extra heat.

      Expert Tips for Mastering Jamie Oliver Thai Green Chicken Curry

      These tips will ensure the best results every time.

      • Use Fresh Ingredients: Fresh lemongrass, kaffir lime leaves, and coriander give the best flavor.
      • Adjust Spice Levels: Use fewer chilies for a milder taste or more for extra heat.
      • Simmer Gently: Avoid boiling the coconut milk to maintain a smooth texture.
      • Let the Curry Rest: Resting for a few minutes before serving enhances the depth of flavor.
      • Make Extra Paste: Store leftover curry paste in the fridge for up to a week or freeze it for later use.

      Variations of Jamie Oliver Thai Green Chicken Curry

      This dish can be adapted to suit different tastes and dietary needs.

      • Vegetarian Version: Replace chicken with tofu or chickpeas and use vegetable stock.
      • Extra Spicy: Add more green chilies or a dash of cayenne pepper.
      • Nutty Flavor: Stir in a tablespoon of peanut butter for a creamy, nutty twist.
      • Low-Carb Option: Serve with cauliflower rice instead of jasmine rice.
      • Slow Cooker Method: Cook on low for 4-6 hours for an extra tender and flavorful dish.

      How to Store Leftovers Jamie Oliver Thai Green Chicken Curry?

      Proper storage keeps the dish fresh and flavorful.

      • Refrigeration: Store in an airtight container for up to 3 days.
      • Freezing Option: Freeze in portion-sized containers for up to 3 months.
      • Best Storage Tip: Keep the rice and curry separate for better reheating.

      How to Reheat Jamie Oliver Thai Green Chicken Curry Leftovers?

      Reheating properly ensures the dish maintains its flavors and texture.

      • Stovetop Method: Heat over medium-low, adding a splash of coconut milk or stock if needed.
      • Microwave Approach: Heat in 30-second intervals, stirring between each to prevent separation.
      • Avoid Boiling: High heat can cause the coconut milk to split.

      Nutrition Value (per serving)

      This dish provides a well-balanced mix of protein, healthy fats, and essential nutrients.

      • Calories: 420 kcal
      • Protein: 38g
      • Carbohydrates: 16g
      • Fat: 22g
      • Fiber: 5g
      • Sugar: 6g
      • Sodium: 540mg

      FAQs

      How can I make Thai Green Curry milder?

      Use fewer chilies and add extra coconut milk to balance the heat.

      Can I make Thai Green Chicken Curry ahead of time?

      Yes, the flavors develop even more when made a day in advance and stored in the fridge.

      Can I use store-bought green curry paste?

      Yes, but homemade paste gives a fresher, more vibrant flavor.

      What’s the best way to thicken Thai Green Curry?

      Let it simmer uncovered for a few minutes, or add a spoonful of blended cashews for a thicker texture.

      Final Words

      Jamie Oliver’s Thai Green Chicken Curry is a creamy, aromatic, and easy-to-make dish perfect for any day of the week.