Jamie Oliver Thai Green Curry 30 Minute Meals

This curry, this mad aromatic Thai Green Curry from Jamie Oliver’s 30 Minute Meals, hit me sideways on a cold Tuesday. I wasn’t expecting much—just needed dinner, honestly. But then that smell. The blast of ginger, coriander, lemongrass… It cracked open something in me. Tasted like a holiday I never took. Anyway. Here’s how I did it. (inspired by Jamie Oliver)

Ingredients Needed

For the paste, which is half the magic:

• about 2cm of fresh ginger (it should bite back)
• 2 red chillies, or 3 if you’re in a mood
• a few kaffir lime leaves if you have them (I didn’t)
• a big handful of coriander, stems and all
• 4 garlic cloves, smashed, no fuss
• 1 lemongrass stick, halved and bruised
• a bunch of spring onions, not too precious
• 1 tablespoon sesame oil
• olive oil—just pour until it looks right

And then for the curry part:

• 300ml chicken stock, preferably homemade but I won’t judge
• 200g green beans, snapped in half if you’re like me and can’t leave well enough alone
• 400ml coconut milk (shake it like you mean it)
• 1-2 tablespoons lime juice, depending how sharp you want it
• 1-2 tablespoons soy sauce, or more, or less—you’ll know

How To Make Jamie Oliver Thai Green Curry 30 Minute Meals

1. Prep the Veg: Food processor out. I went with the slicer disc thing. Ginger goes in peeled, chillies too (just chop off the tops), lime leaves if you’ve got ‘em. Coriander—most of it, not all—roughly torn. Garlic? Bash and chuck in whole, skins and all. Lemongrass, spring onions—slice, tear, doesn’t matter much. This isn’t science.
2. Make the Paste: Blitz it. Loudly. It should smell like you walked into a hot herb garden in a thunderstorm. Add sesame oil and olive oil until it stops looking dry. Keep going until it’s more sauce than sludge.
3. Start the Sauce: Big saucepan. Medium heat. Spoon in your green paste and listen—it should sizzle, spit a bit. That’s flavour releasing. Pour in the chicken stock, stir like you’re casting a spell. Beans in. Turn the heat up. Let it think about boiling.
4. Now the Coconut Milk: Open the tin, give it a sniff, it should smell like a beach. Pour it all in. Stir until it’s silky. Let it bubble once or twice, then turn it down. Let it hum.
5. Season: Taste it. Don’t overthink. Too flat? More lime. Too sharp? More soy. Something missing? Probably salt. Or maybe just patience. Simmer a bit longer if you like it thick.
6. Serve: Ladle it out hot. It doesn’t need garnish unless you’re trying to impress someone.

Why I Love This Recipe

It felt like I cooked something that mattered. One pot, full of smell and noise. My partner wandered into the kitchen just from the scent and said, “What’s going on in here?” That’s how you know. It’s not delicate. It’s not refined. But it’s so alive.

Recipe Tips

• Don’t use sad herbs. If they’re floppy, throw them out.
• If your blender’s struggling, add more oil. Don’t be shy.
• Use your nose. If it smells amazing, you’re doing fine.
• Want more heat, Go rogue. Add a third chilli.
• Leftover paste, Spread it on toast. I’m serious.

How To Store This Jamie Oliver Thai Green Curry 30 Minute Meals

• At Room Temperature: Let it cool down. No rush. Just not longer than an hour or two.
• In the Fridge: Chuck it into a sealed tub. Will survive about three days, unless someone eats it first.
• In the Freezer: Cool completely. Then freeze it. It’ll keep for a couple of months. Label it or forget it forever.
• Reheating: Microwave works in a pinch. Stir often. Stove is better. Let it warm slowly, don’t rush. Oven, Sure, if you’re already using it.

Let’s Answer a Few Questions!

Can I cheat with store-bought paste?
Sure. It won’t sing the same way, but you’ll still get dinner.

What protein works with this?
Chicken, tofu, prawns, whatever’s in your fridge.

Can I skip the coriander?
If you must. But know that something magical will be missing.

Does it freeze well?
Yes. Tastes even better when you forget it in the freezer and find it weeks later.

Too spicy. Help?
Less chilli next time. Add yoghurt if it’s an emergency.

Nutrition Facts (per serving)

• Calories: 285 kcal
• Carbs: 6.1g
• Protein: 28.9g
• Fat: 16.2g
• Sugar: 4.2g
• Fibre: 2.2g
• Sodium: 1.0g

Try More 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