#recipe: Thai Green Chicken Curry

I came across this recipe by Jamie Oliver in an attempt to make Thai Green Chicken Curry and I would say that it is pretty good if you would like to just try your hand at Thai cooking. It feels a bit sad to see people who bash others for “not authentic” recipes when in actuality, you should be happy some people are putting the effort to simplify things a bit so that everyone (and not just your self-righteous self) can cook.

There are so many artificial preservatives, sweeteners etc etc that people serve in restaurants (some, not all) and food stalls that at some point of your life, whether it is just to save cost or to eat healthily a few times a week, you become curious about wanting to cook. No one starts off as a fantastic cook, I used to be the sort of girl who only knew how to make bare veggie soup (with overboiled veggies) and depended more on takeout or fast food, but this changed when I got married. The passion for cooking comes coupled with watching your loved ones’ reactions and am blessed that AK loves just about any food really. It helps me to want to try and cook different things too.

Anyway, I digress. You can find Jamie’s recipe here: http://www.jamieoliver.com/recipes/chicken-recipes/thai-green-chicken-curry/#jmyt4ByEtbSfpXiz.97

So, Jamie Oliver’s recipe was pretty awesome though I did add on a bit more of the ingredients for the curry paste. Here is my version of the curry paste:

  • 5 cloves of garlic
  • 2 shallots
  • 1.5 thumb sized piece of ginger
  • 6 bird’s eye chillies
  • 1.5 tsp ground cumin
  • 2 lemongrass stalks
  • 2.5 tbsp fish sauce
  • 1/4 cup of water

I adjusted the quantities because I was using the blender instead of the food processor and needed water to help it flow a little. So, with more quantities the texture was not too watery and since the coconut milk I used was quite thick, this also helped the curry to be of a nice texture.

The recipe calls for you to brown the chicken on a pan first which is all well and good. You just have to remember that when the chicken is added on to the curry, it will cook a bit more so you may not want your chicken overdone in the end.

While the chicken is browning on the pan, you can add the mushrooms and stir until it becomes a nice golden and then set aside. Then you stir the green curry paste in a pot for about four minutes, add the hot water and coconut milk with the chicken stock cube then let it bring itself to a boil.

After letting it then simmer for about 10 minutes, you add in the chicken and let it be until its cooked through. If you are not a fan of mangetout, you could add other vegetables like bak choy or even tomatoes. I found mangetouts to be quite refreshing though, it added a healthy crunchiness to the curry. I did not have the Thai basil leaves, but the coriander and the lime added at the end still held up well for flavour.

This curry is best had with a prawn omelette (telur dadar) and steaming white rice! Optional: rainy weather outside. Not a recipe to be shared with your little ones but definitely comforting for you and other adults. 🙂

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