Jamie Oliver’s Thai Green Curry is made with fresh ginger, red chillies, kaffir lime leaves, coriander, garlic, lemongrass, spring onions, sesame oil, organic chicken stock, fine green beans, coconut milk, lime juice, and soy sauce. This delicious Thai Green Curry recipe creates a tasty and aromatic dinner that takes about 30 minutes to prepare and can serve up to 4 people.
This Thai Green Curry Recipe Is From 30 Minutes Meals Cookbook By Jamie Oliver.
💚 Why You’ll Love This Thai Green Curry Recipe:
- Quick to Make: You can whip up this Thai Green Curry in just 30 minutes, making it perfect for busy weeknights when you want something flavorful and satisfying.
- Packed with Fresh Flavours: The combination of fresh ginger, chillies, coriander, and lemongrass gives this curry an authentic, vibrant taste that will transport your taste buds to Thailand.
- Customizable Spice Level: You can easily adjust the heat by adding more or fewer chillies, making it perfect for everyone, whether you like it mild or extra spicy.
- Healthy and Nourishing: Made with coconut milk, fresh vegetables, and organic chicken stock, this curry is both comforting and good for you.
- Great for Sharing: This recipe serves up to 4 people, making it an ideal dish to share with family or friends, bringing everyone together over a delicious meal.
🥬 Jamie Oliver Thai Green Curry Ingredients:
- 2cm / ¾ inch piece fresh ginger
- 2 fresh red chillies
- Optional: a few fresh kaffir lime leaves
- 1 bunch fresh coriander
- 4 cloves garlic
- 1 stick lemongrass
- 1 small bunch spring onions
- 1 tablespoon sesame oil
- 300ml / 1¼ cups organic chicken stock
- 200g / 7oz fine green beans
- 400ml / 14oz tin coconut milk
- 1-2 tablespoons lime juice
- 1-2 tablespoons soy sauce
- Olive oil (for blending)
🍵 How To Make Jamie Oliver Thai Green Curry?
- Prepare Ingredients: Put the thin slicer disc attachment into the food processor. Peel the ginger and place it into the food processor along with the chillies (stalks removed), lime leaves (if using), and most of the coriander. Crush in the garlic (unpeeled). Halve the lemongrass, discard the outer leaves, and trim the spring onions. Add both to the processor.
- Make Curry Paste: Blitz the ingredients into a paste, adding the sesame oil and a few lugs of olive oil as you blend.
- Start Cooking Curry Sauce: Heat a large saucepan over medium heat. Tip the curry paste into the hot saucepan and stir in the chicken stock. Trim the green beans and add them to the saucepan. Turn up the heat under the saucepan.
- Add Coconut Milk: Shake the tin of coconut milk well, then add it to the saucepan and stir. Bring to the boil, then reduce the heat and leave to simmer.
- Adjust Seasoning: Taste the curry sauce and adjust the seasoning with lime juice and soy sauce to your liking. Cook for another minute or so if you prefer a thicker sauce.
- Serve: Take the curry sauce straight to the table and serve hot.
💭 Recipe Tips:
- Use Fresh Ingredients: For the best flavor, use fresh ginger, chillies, and coriander. Fresh herbs and spices make a big difference in the overall taste of the curry.
- Blitz the Paste Well: Make sure to blend the curry paste until it’s smooth. A well-blitzed paste ensures that all the flavors are evenly distributed in the curry.
- Cook the Paste First: Always cook the curry paste in the saucepan before adding the stock and coconut milk. This step enhances the flavors and gives the curry a deeper taste.
- Shake the Coconut Milk: Before opening, shake the tin of coconut milk well to mix the cream and liquid. This ensures a smooth and consistent texture in the curry.
- Adjust the Seasoning: Taste the curry before serving and adjust the seasoning with lime juice and soy sauce. This final step balances the flavors and gives the curry a perfect finish.
🥗 What To Serve With Thai Green Curry?
This creamy Thai Green Curry pairs well with steamed jasmine rice, naan bread, stir-fried vegetables, or a fresh cucumber salad. It can also be served alongside quinoa, brown rice, roti, or a simple green salad for a delicious and satisfying dinner.
🎚 How To Store Leftovers?
- Refrigerate: First, let the leftover Thai Green Curry cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will keep well in the fridge for up to 3 days.
- Freeze: Allow the curry to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. To thaw, place the curry in the refrigerator overnight.
🥵 How To Reheat Leftovers?
- In The Oven: Preheat the oven to 180°C (350°F). Place the curry in an oven-safe dish, cover it with foil, and heat for about 20 minutes, or until hot.
- In The Microwave: Transfer the curry to a microwave-safe dish, cover it loosely, and heat on medium power in 1-minute intervals, stirring in between until heated through.
- On The Stove: Place the curry in a saucepan and warm it over low heat, stirring occasionally until it’s hot and ready to serve.
FAQ’S
Why is my curry too thin?
Your curry may be too thin due to excess liquid or insufficient simmering. To fix it, simmer longer to reduce the liquid, or add a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons water) to thicken.
What should I do if my curry is too salty?
Balance the saltiness by adding more coconut milk, lime juice, or sugar. You can also add chunks of potato to absorb the excess salt and remove them before serving.
Why did my coconut milk curdle in the curry?
Coconut milk curdles if cooked at too high a temperature. To prevent this, add it after the curry has reached a gentle boil and reduce to a simmer, avoiding high heat.
How can I make this curry spicier?
Increase the heat by adding more fresh chillies or crushed red pepper flakes. You can also use hotter chillies like bird’s eye chillies to intensify the spice level.
Try More Jamie Oliver 30 Minute Meals Recipes:
- Jamie Oliver 5 Ingredients Asparagus Pasta
- Jamie Oliver Butternut Squash Curry 30 Minute Meals
- Jamie Oliver Vegetable Lasagne 30 Minute Meals
- Jamie Oliver Chicken And Leek Pie 30 Minutes Meals
Jamie Oliver Thai Green Curry Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 285 kcal
- Total Fat: 16.2g
- Saturated Fat: 6.5g
- Cholesterol: Not specified
- Sodium: 1.0g
- Potassium: Not specified
- Total Carbohydrate: 6.1g
- Dietary Fiber: 2.2g
- Sugars: 4.2g
- Protein: 28.9g
Jamie Oliver Thai Green Curry 30 Minute Meals
Description
Jamie Oliver’s Thai Green Curry is made with fresh ginger, red chillies, kaffir lime leaves, coriander, garlic, lemongrass, spring onions, sesame oil, organic chicken stock, fine green beans, coconut milk, lime juice, and soy sauce. This delicious Thai Green Curry recipe creates a tasty and aromatic dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare Ingredients: Put the thin slicer disc attachment into the food processor. Peel the ginger and place it into the food processor along with the chillies (stalks removed), lime leaves (if using), and most of the coriander. Crush in the garlic (unpeeled). Halve the lemongrass, discard the outer leaves, and trim the spring onions. Add both to the processor.
- Make Curry Paste: Blitz the ingredients into a paste, adding the sesame oil and a few lugs of olive oil as you blend.
- Start Cooking Curry Sauce: Heat a large saucepan over medium heat. Tip the curry paste into the hot saucepan and stir in the chicken stock. Trim the green beans and add them to the saucepan. Turn up the heat under the saucepan.
- Add Coconut Milk: Shake the tin of coconut milk well, then add it to the saucepan and stir. Bring to the boil, then reduce the heat and leave to simmer.
- Adjust Seasoning: Taste the curry sauce and adjust the seasoning with lime juice and soy sauce to your liking. Cook for another minute or so if you prefer a thicker sauce.
- Serve: Take the curry sauce straight to the table and serve hot.
Notes
- Use Fresh Ingredients: For the best flavor, use fresh ginger, chillies, and coriander. Fresh herbs and spices make a big difference in the overall taste of the curry.
- Blitz the Paste Well: Make sure to blend the curry paste until it’s smooth. A well-blitzed paste ensures that all the flavors are evenly distributed in the curry.
- Cook the Paste First: Always cook the curry paste in the saucepan before adding the stock and coconut milk. This step enhances the flavors and gives the curry a deeper taste.
- Shake the Coconut Milk: Before opening, shake the tin of coconut milk well to mix the cream and liquid. This ensures a smooth and consistent texture in the curry.
- Adjust the Seasoning: Taste the curry before serving and adjust the seasoning with lime juice and soy sauce. This final step balances the flavors and gives the curry a perfect finish.