Jamie’s Green Curry | Jamie Oliver
This delicious Green Curry is fresh, fragrant and fast - ready to eat in the time it takes to cook rice! Chicken thighs cooked in coconut milk with kaffir lime leaves, garlic, chilli and ginger. Crisp mange tout, delicate mixed oriental mushrooms and fresh coriander finish it dish off perfectly. You won’t bother with take out again.
This and loads more recipes can be found on JamieOliver.com
Links from the video: Thai Red Curry | http://jamieol.com/ThaiRedCurry Thai Massaman Curry | http://jamieol.com/Massaman Thai Lemongrass Mojito | http://jamieol.com/Lemongrass
Heat the vegetable oil in a large pan or wok over medium-high heat.
Add the chicken pieces and cook for 3-5 minutes until lightly browned on all sides. Remove the chicken from the pan and set aside.
Reduce the heat to medium. Add the green curry paste to the pan and cook for 1 minute, stirring constantly, until fragrant.
Stir in the minced garlic, grated ginger, and sliced chillies. Cook for another minute until fragrant.
Pour in the coconut milk and add the bruised kaffir lime leaves. Bring the mixture to a gentle simmer, stirring to combine the paste with the coconut milk.
Return the browned chicken to the pan. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through.
Add the mange tout and mixed oriental mushrooms to the curry. Cook for another 3-4 minutes, or until the vegetables are tender-crisp.
Stir in the fish sauce and lime juice. Taste and adjust seasoning as needed.
Ladle the green curry into bowls, garnish generously with fresh coriander, and serve immediately with steamed jasmine rice.