Description
Jamie Oliver’s Thai Green Chicken Curry is a creamy and mildly spicy dish featuring tender chicken cooked in a rich green curry sauce made with coconut milk, Thai herbs, and fresh vegetables. It is a classic Thai recipe that is both flavorful and easy to prepare at home.
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
Instructions
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 in the 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.