The Naked Chef
By Jamie Oliver
Green chicken curry
Not Too Tricky
serves 4
About the recipe
I was asked to make this by my sister’s husband, who’d eaten something similar in a Thai restaurant. I looked up a lot of recipes and they all seemed quite different, so I used them as a basis and added extra fresh herbs, trying to get it as fragrant as possible. If you’re veggie, replace the chicken with veg of your choice.
The Naked Chef, p122
Recipe From
Ingredients
4 skinless chicken breasts, each cut into 5 large pieces
olive oil
1 × 400ml tin of light coconut milk
1 handful of chopped pistachio nuts
GREEN CURRY PASTE
6 spring onions, trimmed
4–6 medium fresh green chillies, deseeded and finely chopped
2 cloves of garlic, peeled and chopped
1 tablespoon fresh ginger, peeled and chopped
1 tablespoon coriander seeds, pounded or crushed
½ a handful of lime leaves, torn
2 lemongrass stalks, trimmed and chopped
2 good handfuls of fresh basil
3 good handfuls of fresh coriander
3 tablespoons extra virgin olive oil
zest and juice of 3–4 limes, to taste
Method
Find the recipe!
For the full recipe, head to page 122 of The Naked Chef.
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