Jamie Oliver’s Thai Green Chicken Curry is a fragrant, creamy, and flavorful dish that brings the vibrant tastes of Thailand to your kitchen. Made with fresh herbs, tender chicken, and coconut milk, this curry is a perfect balance of spice, sweetness, and zest. It’s quick to prepare and ideal for a weeknight dinner or a cozy meal with friends and family.
What Is Jamie Oliver’s Thai Green Chicken Curry?
This Thai Green Chicken Curry features succulent pieces of chicken simmered in a creamy green curry sauce made with fresh herbs, Thai spices, and coconut milk. Jamie Oliver’s take on this classic dish is simple, adaptable, and packed with authentic flavors, making it both beginner-friendly and delicious.
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Why You’ll Love This Recipe
- Bursting with Flavor: A perfect mix of heat, sweetness, and citrusy notes.
- Quick and Easy: Ready in under 40 minutes.
- Customizable: Easily adaptable with your choice of vegetables or protein.
- Authentic Taste: Captures the essence of traditional Thai cuisine.
- Perfect for Sharing: Great for family meals or entertaining guests.
Ingredients Needed to Make Jamie Oliver’s Thai Green Chicken Curry
- 2 chicken breasts (sliced thinly) – Tender and juicy protein base.
- 1 tbsp vegetable oil – For frying.
- 400ml coconut milk – Adds creaminess to the curry.
- 1 tbsp fish sauce – Provides depth and umami.
- 1 tsp brown sugar – Balances the flavors.
- 1 lime (juice and zest) – Adds brightness and acidity.
- 2 tbsp Thai green curry paste – The flavor-packed base for the curry.
- 1 red chili (sliced) – Optional for extra heat.
- Handful of green beans – For a crunchy vegetable element.
- Fresh basil or coriander (chopped) – For garnish.
For the Green Curry Paste (Optional, if making from scratch)
- 2 lemongrass stalks (chopped) – Fresh and aromatic.
- 2 green chilies – For heat.
- 4 garlic cloves – Adds depth.
- A thumb-sized piece of ginger (peeled and chopped) – Provides warmth.
- Zest of 1 lime – Adds zestiness.
- Handful of fresh coriander (stalks included) – Brings freshness.
- 1 tbsp fish sauce – Balances the flavors.
- 1 tbsp olive oil – Helps blend the paste.
Equipment Needed
- Large skillet or wok – Ideal for cooking the curry.
- Blender or food processor – This is used to make the curry paste if desired.
- Sharp knife – For slicing the chicken and vegetables.
- Serving bowl – To plate the curry beautifully.
Instructions to Make Jamie Oliver’s Thai Green Chicken Curry
Step 1: Prepare the Curry Paste (If Making from Scratch)
Place all the curry paste ingredients in a blender or food processor. Blend until smooth, adding a splash of water if needed to loosen the mixture.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced chicken and stir-fry for 4-5 minutes, or until lightly browned and cooked through. Remove the chicken and set aside.
Step 3: Cook the Curry Paste
In the same skillet, add the Thai green curry paste (store-bought or homemade). Stir-fry for 2-3 minutes over medium heat until fragrant.
Step 4: Add the Coconut Milk
Pour in the coconut milk and stir well to combine with the paste. Bring to a gentle simmer.
Step 5: Add the Vegetables and Seasonings
Add the green beans, fish sauce, brown sugar, lime zest, and juice. Simmer for 5 minutes, allowing the flavors to meld and the vegetables to soften slightly.
Step 6: Return the Chicken to the Curry
Add the cooked chicken back into the skillet and simmer for another 2-3 minutes, ensuring it is coated in the sauce and heated through.
Step 7: Garnish and Serve
Remove the skillet from heat and garnish the curry with fresh basil or coriander leaves. Serve immediately with steamed jasmine rice or noodles.
What Goes Well with Jamie Oliver’s Thai Green Chicken Curry
- Steamed Jasmine Rice: A classic pairing to soak up the flavorful sauce.
- Rice Noodles: Adds a chewy texture and complements the curry beautifully.
- Roti or Flatbread: To scoop up the creamy sauce.
- Asian Slaw: A refreshing, crunchy side dish.
- Chili Oil or Sambal: For extra heat on the side.
Expert Tips for the Best Thai Green Chicken Curry
- Use Fresh Ingredients: Fresh herbs and vegetables make a big difference in flavor.
- Simmer Gently: Avoid boiling the coconut milk to prevent curdling.
- Balance the Flavors: Adjust the fish sauce, sugar, and lime juice to your taste.
- Customize Vegetables: Add zucchini, bell peppers, or bamboo shoots for variety.
- Make Extra Paste: Homemade curry paste can be frozen for future use.
Easy Variations of Jamie Oliver’s Thai Green Chicken Curry
- Vegan Version: Use tofu or tempeh instead of chicken, and substitute fish sauce with soy sauce or coconut aminos.
- Seafood Curry: Replace chicken with prawns, scallops, or fish fillets.
- Spicy Curry: Add more green chilies or chili flakes for extra heat.
- Nutty Curry: Stir in a spoonful of peanut butter for added richness.
- Citrus Twist: Add kaffir lime leaves for a more authentic Thai flavor.
Best Practices to Store Jamie Oliver’s Thai Green Chicken Curry
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze the curry (without the basil) in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove over medium heat, adding a splash of coconut milk if needed to loosen the sauce.
How Can I Make Jamie Oliver’s Thai Green Chicken Curry Healthier?
- Reduce Coconut Milk: Use light coconut milk to cut down on fat.
- Add More Vegetables: Increase the quantity of green beans or add broccoli for more fiber.
- Limit Sugar: Reduce the brown sugar or replace it with a natural sweetener like honey.
- Use Lean Protein: Replace chicken breasts with lean turkey or tofu.
Nutrition Value (Per Serving)
- Calories: 350 kcal
- Fat: 22g
- Carbohydrates: 14g
- Protein: 25g
- Fiber: 3g
FAQs
Can I Use Store-Bought Curry Paste for Thai Green Chicken Curry?
Yes, store-bought Thai green curry paste works well for this recipe. For added freshness, you can enhance it with fresh herbs like coriander or a squeeze of lime juice.
How Do I Prevent Coconut Milk from Curdling in Curry?
To prevent curdling, simmer the curry gently over low to medium heat and avoid boiling the coconut milk. Stir occasionally and add the coconut milk after the curry paste has cooked.
Can I Make Thai Green Curry in Advance?
Yes, Thai green curry can be made in advance. Prepare the curry and refrigerate it for up to 3 days. Reheat gently on the stove, and add fresh basil or coriander just before serving.
What Can I Substitute for Fish Sauce in Thai Green Curry?
If you prefer a vegetarian or vegan option, substitute fish sauce with soy sauce, tamari, or coconut aminos. These alternatives provide a similar umami flavor.
Final Words
Jamie Oliver’s Thai Green Chicken Curry is a quick, flavorful, and satisfying dish that delivers authentic Thai flavors in a simple and approachable way. Perfect for weeknights or special occasions, this curry is versatile and customizable, making it a must-try recipe for anyone who loves bold, aromatic dishes. Enjoy it with rice or noodles for a complete meal that will impress every time!
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Jamie Oliver Thai Green Chicken Curry
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Stir-Frying and Simmering
- Cuisine: Thai
Description
This Thai Green Chicken Curry features succulent pieces of chicken simmered in a creamy green curry sauce made with fresh herbs, Thai spices, and coconut milk. Jamie Oliver’s take on this classic dish is simple, adaptable, and packed with authentic flavors, making it both beginner-friendly and delicious.
Ingredients
- 2 chicken breasts (sliced thinly) – Tender and juicy protein base.
- 1 tbsp vegetable oil – For frying.
- 400ml coconut milk – Adds creaminess to the curry.
- 1 tbsp fish sauce – Provides depth and umami.
- 1 tsp brown sugar – Balances the flavors.
- 1 lime (juice and zest) – Adds brightness and acidity.
- 2 tbsp Thai green curry paste – The flavor-packed base for the curry.
- 1 red chili (sliced) – Optional for extra heat.
- Handful of green beans – For a crunchy vegetable element.
- Fresh basil or coriander (chopped) – For garnish.
For the Green Curry Paste (Optional, if making from scratch)
- 2 lemongrass stalks (chopped) – Fresh and aromatic.
- 2 green chilies – For heat.
- 4 garlic cloves – Adds depth.
- A thumb-sized piece of ginger (peeled and chopped) – Provides warmth.
- Zest of 1 lime – Adds zestiness.
- Handful of fresh coriander (stalks included) – Brings freshness.
- 1 tbsp fish sauce – Balances the flavors.
- 1 tbsp olive oil – Helps blend the paste.
Instructions
Step 1: Prepare the Curry Paste (If Making from Scratch)
Place all the curry paste ingredients in a blender or food processor. Blend until smooth, adding a splash of water if needed to loosen the mixture.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced chicken and stir-fry for 4-5 minutes, or until lightly browned and cooked through. Remove the chicken and set aside.
Step 3: Cook the Curry Paste
In the same skillet, add the Thai green curry paste (store-bought or homemade). Stir-fry for 2-3 minutes over medium heat until fragrant.
Step 4: Add the Coconut Milk
Pour in the coconut milk and stir well to combine with the paste. Bring to a gentle simmer.
Step 5: Add the Vegetables and Seasonings
Add the green beans, fish sauce, brown sugar, lime zest, and juice. Simmer for 5 minutes, allowing the flavors to meld and the vegetables to soften slightly.
Step 6: Return the Chicken to the Curry
Add the cooked chicken back into the skillet and simmer for another 2-3 minutes, ensuring it is coated in the sauce and heated through.
Step 7: Garnish and Serve
Remove the skillet from heat and garnish the curry with fresh basil or coriander leaves. Serve immediately with steamed jasmine rice or noodles.
