Jamie Oliver

Greg Davies' Thai green chicken curry

Baby Thai aubergines & Thai sweet basil

Greg Davies' Thai green chicken curry

Serves 8
Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving
  • Calories
    331
    17%
  • Fat
    23.3g
    33%
  • Saturates
    11g
    55%
  • Protein
    22.7g
    45%
  • Carbs
    8g
    3%
  • Sugars
    6.6g
    7%
  • Salt
    0.8g
    13%
  • Fibre
    3.7g
    -

Of an adult's reference intake

Jamie and Jimmy's Friday Night Feast
recipe adapted from

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver
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Ingredients

  • 600 g free-range chicken thighs , skin off, bone out
  • 2 long fresh red chillies
  • vegetable oil
  • 2 x 400 g tins of light coconut milk
  • 4 fresh kaffir lime leaves
  • 2 teaspoons palm sugar
  • 2-3 tablespoons fish sauce
  • 10 baby Thai aubergines
  • 1 bunch of fresh Thai sweet basil , (30g)
  • PASTE
  • 2 teaspoons cumin seeds
  • 2 tablespoons coriander seeds
  • 2-4 large green Thai chillies , (prik chee fah)
  • 12 small green Thai chillies , (prik kee noo)
  • 6 cm piece of galangal , (or ginger)
  • 8 cloves of Thai garlic
  • 10 Thai shallots
  • 4 sticks of lemongrass
  • 2 kaffir limes
  • 2 sprigs of fresh coriander
  • 2 teaspoons shrimp paste
  • 1 teaspoon ground white pepper
Tap For Method
Jamie and Jimmy's Friday Night Feast
recipe adapted from

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver

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Tap For Ingredients

Method

  1. For the paste, toast the cumin and coriander seeds in a dry frying pan over a medium heat until golden and smelling fantastic, then pound to a powder in a pestle and mortar, and tip into a small bowl.
  2. Trim and roughly chop all the chillies (deseed if you like), peel and chop the galangal, garlic and shallot, and roughly chop the lemongrass (use the thicker, lower part only), then place in a pestle and mortar with a good pinch of sea salt.
  3. Finely grate in the kaffir lime zest, then add most of the coriander (stalks and all), and pound to a paste (or whiz everything together in a food processor).
  4. Muddle in the shrimp paste, ground cumin and coriander, and white pepper.
  5. Slice the chicken into 2cm strips. Deseed the red chilli peppers, finely slice at an angle and place in ice-cold water, ready for serving.
  6. Drizzle 2 tablespoons of vegetable oil into a large heavy-bottomed pan over a medium-high heat, add 3 heaped tablespoons of the curry paste (save the rest for another day) and fry for 30 seconds, or until smelling fantastic, adding a splash of the coconut milk to prevent lumps.
  7. Turn the heat up to medium-high, add the chicken and stir well to coat the chicken in the marinade. After 5 minutes, pour in the remaining coconut milk and bring to the boil, stirring regularly.
  8. Tear in the kaffir lime leaves and simmer for 10 minutes, then add the palm sugar – have a taste, the curry should be slightly sweet, but not overpoweringly so. Add the fish sauce and taste again – it should taste well rounded; salty with an underlying sweetness.
  9. Quarter the aubergines, add to the pan and cook for 2 to 3 minutes (regular aubergines will take quite a bit longer, so cook until tender), then turn off the heat.
  10. Pick and stir through most of the Thai basil, then drain and sprinkle over the finely sliced chilli. Delicious served with jasmine rice and the remaining coriander and Thai basil scattered on top.

Tip

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Nutrition per serving
  • Calories
    331
    17%
  • Fat
    23.3g
    33%
  • Saturates
    11g
    55%
  • Protein
    22.7g
    45%
  • Carbs
    8g
    3%
  • Sugars
    6.6g
    7%
  • Salt
    0.8g
    13%
  • Fibre
    3.7g
    -

Of an adult's reference intake