Jamie Oliver​ Thai Green Chicken Curry

This delicious Jamie Oliver Thai Green Chicken Curry is a quick and creamy meal packed with bold flavors. Perfect for a busy weeknight, it’s made with simple ingredients like tender chicken, aromatic herbs, and coconut milk. You can easily swap in different vegetables or spices to suit your taste!

Ingredients Needed

• 750g (1.65 lbs) skinless chicken thighs
• Groundnut oil (or vegetable oil)
• 400g (14 oz) mixed oriental mushrooms
• 1 x 400g (14 oz) tin of light coconut milk
• 1 organic chicken stock cube
• 6 lime leaves
• 200g (7 oz) mangetout (snow peas)
• ½ a bunch fresh Thai basil
• 2 limes

Curry Paste:

• 4 cloves garlic
• 2 shallots
• 5cm (2 inches) piece of ginger
• 2 lemongrass stalks
• 4 green Bird’s eye chillies
• 1 tsp ground cumin
• ½ bunch fresh coriander (cilantro)
• 2 tbsp fish sauce

How To Make Thai Green Chicken Curry

1. Make the Curry Paste: Peel and roughly chop the garlic, shallots, and ginger. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to a food processor. Add the chillies, cumin, and half the coriander (stalks and all). Blitz until finely chopped, add the fish sauce, and blitz again.
2. Cook the Chicken: Slice the chicken into 2.5cm (1 inch) strips. Heat 1 tbsp of oil in a large pan over medium heat, add the chicken, and fry for 5 to 7 minutes, or until golden, then transfer to a plate.
3. Cook the Mushrooms: Tear the mushrooms into even pieces. Return the pan to medium heat, add the mushrooms, and fry for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoon.
4. Prepare the Sauce: Reduce the heat to medium-low and add the Thai green curry paste. Stir occasionally for 4 to 5 minutes. Pour in the coconut milk and 200ml (¾ cup) of boiling water. Crumble in the stock cube and add the lime leaves. Bring to a gentle boil, then simmer for 10 minutes or until reduced slightly.
5. Finish the Curry: Stir in the chicken and mushrooms, reduce the heat to low, and cook for a further 5 minutes, or until the chicken is cooked through. Add the mangetout for the final 2 minutes.
6. Season and Serve: Season with sea salt and freshly ground black pepper. Pick, roughly chop, and stir through the basil leaves and remaining coriander. Serve with lime wedges and steamed rice.

Recipe Tips

• Adjust the spice level: If you prefer a milder curry, remove the seeds from the chillies or use fewer chillies. For extra heat, add more!
• Fry the paste well: Cooking the curry paste until it releases its aroma helps bring out the full flavor of the spices. Don’t rush this step.
• Don’t overcook the chicken: Cook the chicken until golden, but be careful not to overcook it when adding it back into the curry. It should stay juicy and tender.
• Add vegetables at the right time: Add the mangetout in the last 2 minutes of cooking to keep them crisp and fresh, rather than soggy.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Thai Green Chicken Curry cool to room temperature. Then, transfer it to an airtight container and store in the fridge for up to 3 days.
• Freeze: If you want to freeze the curry, allow it to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. To thaw, place it in the fridge overnight and reheat thoroughly before serving.
• Reheat: Reheat the curry in a pan over medium heat, stirring occasionally, for 5-7 minutes, or until heated through. Add a splash of water if the sauce thickens too much.

Nutrition Facts

Serving Size: 1 serving

• Calories: 395
• Total Fat: 27g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Sodium: 750mg
• Potassium: 700mg
• Total Carbohydrate: 22g
• Dietary Fiber: 9g
• Sugars: 4g
• Protein: 28g

Try More Jamie Oliver Recipes:

• Jamie Oliver​ Spanish Chicken
• Jamie Oliver How To Roast A Chicken​
• Jamie Oliver​ Chicken Noodle Soup
• Jamie Oliver Slow Cooker Chicken Casserole