Jamie Oliver​ Thai Green Chicken Curry

There’s something about Thai green curry that hits like a warm breeze on a sticky day — fresh, punchy, a little fiery, and deeply comforting all at once. I remember the first time I made it from scratch — no paste from a jar, just me, a chopping board, and a bit of a panic attack trying to open a lemongrass stalk. Worth it, though. Totally.

This dish has become my midweek hero. It’s the kind of meal that looks fancy but doesn’t need a degree in culinary arts (or even a clean kitchen, let’s be honest). The colours alone — vibrant green, earthy mushrooms, that glossy coconut milk — make it feel like a holiday in a bowl.

Why You’ll Love It

• It’s bold, fresh, and spicy in all the right ways
• Homemade curry paste = total flavour bomb
• Feels like takeaway, but better and cheaper
• Flexible — swap in any veg you’ve got lying about
• Leftovers reheat beautifully (almost better the next day)
• Smells amazing and makes you feel like you know what you’re doing

Ingredients

For the curry:

• 750g skinless free-range chicken thighs
• Groundnut oil (or any neutral oil)
• 400g mixed oriental mushrooms, torn
• 1 x 400g tin of light coconut milk
• 1 organic chicken stock cube
• 6 lime leaves (fresh or frozen, dried if that’s all you’ve got)
• 200g mangetout
• ½ bunch fresh Thai basil
• 2 limes, to serve
• Sea salt and black pepper, to taste

For the curry paste:

• 4 cloves garlic
• 2 shallots
• 5cm piece of ginger
• 2 lemongrass stalks
• 4 green Bird’s Eye chillies (adjust to taste)
• 1 tsp ground cumin
• ½ bunch fresh coriander (stalks included)
• 2 tbsp fish sauce

How to Make It

Build your green paste from scratch:

Chuck all the paste ingredients into a food processor. Give it a good blitz until it’s almost smooth — think thick, chunky pesto. Add a splash of oil if it refuses to blend. No one likes a dry paste.

Get the chicken golden:

Slice the chicken into strips (about 2.5cm-ish) and cook in a tablespoon of oil over medium heat for about 6–7 minutes, or until just golden. Don’t worry if it’s not fully cooked — it’ll finish in the curry. Transfer it to a plate.

Mushroom time:

In the same pan (no need to clean it, flavour is flavour), add your torn mushrooms and fry for 4–5 minutes until browned and slightly crispy on the edges. Scoop those out too and set aside.

Let the paste do its thing:

Add your homemade curry paste to the pan with a bit more oil if needed. Stir it around for 4–5 minutes over medium-low heat. Your kitchen will smell wildly good right now. Hang in there.

Make it saucy:

Pour in the coconut milk, 200ml boiling water, crumble in the stock cube, and drop in those lime leaves. Bring it to a gentle boil, then reduce to a simmer. Let it bubble away for 10 minutes, uncovered, to thicken a little.

Bring it all together:

Add your chicken and mushrooms back into the pan. Stir gently, then let it simmer for another 5 minutes until the chicken is cooked through. Toss in the mangetout for the last 2 minutes so they stay lovely and crisp.

Finish with freshness:

Taste for seasoning — salt, pepper, maybe a squeeze of lime. Stir through the Thai basil and remaining coriander leaves. Serve hot with fluffy jasmine rice and lime wedges for squeezing.

Common Mistakes and How to Dodge Them

It’s too spicy!
Those Bird’s Eye chillies pack a punch. Start with fewer, taste the paste, then add more if you like it hot.

My curry’s too runny.
Let it simmer uncovered a bit longer before adding the chicken back. The sauce should coat a spoon but not be gloopy.

Can’t find lime leaves or Thai basil?
Use a splash of lime juice and regular basil or even mint. It’s not identical, but still tasty.

My paste won’t blend.
Add a splash of water or oil — or use a mortar and pestle if you’re feeling traditional (and patient).

Storage and Reheating

• Fridge: Keeps for up to 3 days in an airtight container.
• Freezer: Freeze the curry in portions (minus rice). Defrost overnight before reheating.
• Reheat: Gently on the stovetop or microwave, stirring occasionally. Add a splash of water or coconut milk if it thickens too much.

Frequently Asked Questions

Can I use shop-bought curry paste?
Yep, absolutely. But making it yourself once will change your life. It’s that fresh.

What can I serve it with besides rice?
Rice noodles work well. Or just on its own if you’re keeping it light — the sauce is the main event.

Is it okay to use chicken breast?
You can, but thighs stay juicier. If using breast, don’t overcook it or it’ll sulk.

Can I make it vegetarian?
Definitely — swap the chicken for tofu or more mushrooms, and use veg stock instead of chicken.

Nutrition Facts (Per Serving)

• Calories: ~490 kcal
• Fat: 28g
• Carbs: 17g
• Protein: 35g
• Sodium: 620mg
• Sugar: 6g

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Bean Stew
• Jamie Oliver Chicken Drumsticks Recipe
• Jamie Oliver Chicken Enchiladas