Jamie Oliver Thai Green Chicken Curry Recipe [Tips & Tricks]

I still remember the first time I tried making a Thai green curry. I was in my early 20s, living in a tiny flat with a couple of friends. We were all into cooking, but we didn’t have much experience with Thai food. One evening, I decided to try Jamie Oliver’s Thai Green Chicken Curry after watching him whip it up on one of his shows. His energy in the kitchen made it look so easy and fun.

At the time, I had no idea how to make curry from scratch. The idea of using ingredients like lemongrass, kaffir lime leaves, and fish sauce felt intimidating. But Jamie’s recipe felt approachable and exciting. Fast forward to now, and it’s one of my go-to dishes for a crowd or when I just want a comforting, flavorful meal. Every time I make it, I think back to that moment when I first discovered the beauty of homemade Thai curry.

Jamie Oliver’s Thai Green Chicken Curry Recipe

Jamie Oliver’s recipe for Thai Green Chicken Curry is hands-down one of the best ones out there. Why? Because it’s simple, flavorful, and fresh. There are no shortcuts with processed sauces, and the curry paste is made from scratch using whole ingredients. That makes all the difference when it comes to flavor.

The recipe is packed with vibrant colors and layers of taste. The richness of coconut milk balances the heat from the curry paste, and the fresh lime and herbs bring brightness to the dish. I’m always amazed at how a handful of ingredients can come together to create something so special.

Ingredients Needed

Here’s a breakdown of what you’ll need for Jamie Oliver’s Thai Green Chicken Curry:

• Chicken Thighs: Boneless, skinless, and cut into chunks. Chicken thighs bring a richness to the dish compared to breasts.
• Coconut Milk: The creamy base for the curry that adds a rich and slightly sweet flavor.
• Thai Green Curry Paste: You can either make this from scratch (which Jamie teaches) or use store-bought. But if you make it yourself, the freshness is unmatched.
• Lemongrass: Adds a citrusy, zesty flavor that’s essential to Thai curry.
• Kaffir Lime Leaves: These bring a unique lime aroma that’s hard to replicate with anything else.
• Thai Bird’s Eye Chilies: They pack a punch in terms of heat, but if you prefer a milder curry, you can adjust the quantity.
• Fish Sauce: This gives that deep, savory, umami flavor. If you’re not into fish, you can substitute with soy sauce, but the flavor won’t be quite the same.
• Garlic and Ginger: Classic aromatics that add layers of flavor to the curry paste.
• Coriander: Fresh coriander (cilantro) for garnish brings a pop of color and freshness.
• Onion: Sautéed at the beginning to form a savory base.
• Lime: For zest and juice to finish the curry off with a citrusy kick.

How To Make Jamie Oliver’s Thai Green Chicken Curry

Making Jamie’s Thai Green Chicken Curry is easier than you think, even if you’re new to cooking Thai food. Here’s a simple breakdown:

1. Prep The Ingredients

   • Cut the chicken into bite-sized chunks.
   • Slice the lemongrass, chop the garlic, ginger, and onion.
   • Tear the kaffir lime leaves and prep any other fresh herbs you’re using.

2. Make The Curry Paste

   • In a pestle and mortar or food processor, combine garlic, ginger, chilies, lemongrass, and lime leaves. Add a splash of oil to make it easier to blend.
   • Blend everything until smooth.

3. Sauté The Base

   • Heat some oil in a large pan. Add chopped onions and sauté until soft.
   • Add your curry paste and cook for 3-4 minutes until fragrant.

4. Cook The Chicken

   • Add the chicken to the pan, stirring to coat it in the curry paste.
   • Let it cook for a few minutes until it starts to brown.

5. Add The Coconut Milk

   • Pour in the coconut milk, then bring it to a simmer. Add fish sauce for saltiness, and let the curry bubble away for about 15-20 minutes.

6. Finish The Dish

   • Add a squeeze of lime juice and some fresh coriander for color and flavor.
   • Taste for seasoning and adjust with more lime, fish sauce, or chilies if needed.

7. Serve

   • Serve your curry with jasmine rice, fresh herbs, and perhaps a side of crispy vegetables or spring rolls.

Ingredient Science Spotlight

Let’s dive into the science of some of the key ingredients that make this dish shine:

• Coconut Milk: The fat in coconut milk is crucial for both the texture and flavor of the curry. It helps balance out the heat from the chilies and the tang from the lime. The emulsion of fat and water creates that creamy, silky smooth texture that defines Thai curries.
• Lemongrass: This herb contains essential oils that give it a fresh, lemony scent. When heated, the oils are released, adding a fragrant, zesty flavor to the curry. It’s not just for taste-lemongrass also has antibacterial and anti-inflammatory properties.
• Kaffir Lime Leaves: These leaves have a sharp, almost bitter lime flavor that really makes Thai dishes pop. They contain compounds like flavonoids, which not only enhance flavor but also have antioxidant properties. When you tear or bruise the leaves, you release these oils and unlock the full flavor.
• Chilies: The capsaicin in chilies is what gives them heat. But capsaicin also stimulates endorphin production, which can create that feeling of euphoria after eating spicy food. If you’re sensitive to heat, remove the seeds from the chilies or use fewer to adjust the spice level.

Expert Tips

• Balance Flavors: The secret to any great Thai curry is balancing salty, sweet, sour, and spicy. If it’s too salty, add a bit more sugar or coconut milk. Too spicy? Squeeze in more lime or add a little more coconut milk to tone it down.
• Make Your Own Paste: If you have the time, make your own green curry paste. The flavor is fresher, and you can control the heat level. Pre-made curry paste is a good shortcut, but it won’t match the depth of flavor you get from freshly made paste.
• Use Bone-In Chicken: For a richer flavor, use bone-in chicken thighs. It adds a bit more time to the cooking, but the extra flavor from the bones is worth it.
• Leftovers Are Amazing: Like most curries, this dish tastes even better the next day. The flavors meld together and develop a depth that’s hard to beat. Just reheat slowly over low heat.

Recipe Variations

While Jamie’s version is fantastic, you can experiment with variations depending on your preferences or what you have available:

• Vegan/Vegetarian Version: Swap out the chicken for tofu, tempeh, or a medley of veggies like sweet potatoes, zucchini, and eggplant. Use vegetable broth or water instead of chicken stock.
• Different Proteins: You can easily swap chicken for beef, pork, or even shrimp. Just be sure to adjust the cooking time accordingly (shrimp will cook in just a few minutes, while beef may take a bit longer).
• Add Fruit: Adding pineapple or mango can give your curry a sweet, tropical twist. Just add them near the end to keep the fruit fresh and vibrant.
• Add Nuts: Top with crushed peanuts or cashews for a crunchy contrast to the creamy curry. You could even toss them in towards the end of cooking for a little extra richness.

Final Words

This recipe isn’t just about cooking a meal; it’s about embracing a culinary tradition that has been honed over centuries. It’s vibrant, balanced, and full of life. With Jamie Oliver’s Thai Green Chicken Curry, you’re bringing all those bright, fresh flavors into your home, and it’s something that will make your taste buds dance.

The beauty of this dish is its versatility. Whether you stick to the classic recipe or play around with your own variations, there’s no wrong way to make this curry. Just enjoy the process and the rich, aromatic flavors that fill your kitchen.

FAQs

What Makes Jamie Oliver’s Thai Green Chicken Curry Special?

Jamie’s recipe uses fresh herbs, a homemade green curry paste, and a balance of sweet, salty, and spicy flavors for a truly authentic Thai experience.

Can I Make This Recipe Ahead Of Time?

Yes! You can prepare the curry paste and cook the chicken in advance. Just reheat when ready to serve.

What Can I Substitute For Fish Sauce In The Recipe?

Try soy sauce or tamari for a vegetarian alternative. It’ll still add a rich umami flavor.

How Spicy Is Jamie Oliver’s Thai Green Chicken Curry?

The curry is spicy but you can adjust the heat by adding more or less green chili depending on your preference.

Can I Make This Curry Without Coconut Milk?

Coconut milk is key for the creamy texture and flavor, but you can try a non-dairy milk if you need a dairy-free version.

Is There A Vegetarian Version Of This Recipe?

Yes! You can swap the chicken for tofu, tempeh, or extra vegetables for a delicious vegetarian version.

What Kind Of Chicken Should I Use?

Boneless skinless chicken thighs are best as they stay tender and juicy in the curry.

Can I Freeze Leftover Curry?

Yes! You can freeze the curry for up to 3 months. Just reheat gently when you’re ready to eat.

What Do I Serve With Thai Green Chicken Curry?

It’s traditionally served with jasmine rice or rice noodles, but you can also enjoy it with quinoa or cauliflower rice for a lighter option.

How Long Does It Take To Cook Jamie Oliver’s Thai Green Chicken Curry?

It takes about 30-40 minutes, making it a great option for a quick weeknight dinner.