Recipe of the day: Jamie Oliver’s Thai green curry

Curry is always a brilliant idea when you are craving a wholesome, warm and filling meal to brighten up your day. Prepare this delicious and flavourful Thai green curry recipe created by Jamie Oliver for yourself and the family tonight for supper.

You can enjoy this yummy dish with a generous helping of either rice or noodles.

Jamie Oliver’s Thai green curry

Ingredients

For the curry

• 750g skinless free-range chicken thighs
• Groundnut oil
• 400g mixed oriental mushrooms
• 1 x 400g tin light coconut milk
• 1 organic chicken stock cube
• 6 lime leaves
• 200g of mangetout
• ½ a bunch fresh Thai basil
• 2 limes

For the curry paste

• 4 cloves garlic
• 2 shallots
• 5cm piece of ginger
• 2 lemongrass stalks
• 4 green Bird’s eye chilies
• 1 teaspoon ground cumin
• ½ a bunch fresh coriander
• 2 tablespoons fish sauce

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Method

1. To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor.
2. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chilies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped, add the fish sauce and blitz again.
3. Slice the chicken into 2.5cm strips. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to a plate.
4. Tear the mushrooms into even pieces. Return the pan to a medium heat, add the mushrooms and fry for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoon.
5. Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
6. Pour in the coconut milk and 200ml boiling water, crumble in the stock cube and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
7. 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, adding the mangetout for the final 2 minutes.
8. Season carefully to taste with sea salt and freshly ground black pepper. Pick, roughly chop and stir through the basil leaves and remaining coriander leaves. Serve with lime wedges and steamed rice.

This recipe was found on jamieoliver.com