A few years ago, I was feeling a little burnt out with my usual dinner rotations. I wanted something fresh, vibrant, and full of flavor but without spending hours in the kitchen. That’s when I stumbled upon Jamie Oliver’s Thai Green Chicken Curry. It instantly became one of my go-to recipes.
This curry is a balance of bold spices and comforting creaminess. The rich coconut milk, fresh herbs, and zesty lime make it a standout. It’s not just a meal; it’s an experience. And the best part? It’s surprisingly simple to make.
In this guide, I’m diving deep into how to make Jamie Oliver’s Thai Green Chicken Curry, breaking down the ingredients, the method, and sharing expert tips. By the end, you’ll have everything you need to master this dish and make it your own.
Jamie Oliver’s Thai Green Chicken Curry Recipe
Jamie Oliver’s Thai Green Chicken Curry is one of those dishes where everything comes together perfectly. The combination of fresh, fragrant ingredients and the earthy heat from the green curry paste is incredible. The coconut milk brings a smooth, velvety richness that makes every bite unforgettable.
When I first tried it, I had a moment of realization: this is comfort food at its finest. The vibrant green color of the curry, the crispness of the vegetables, and the tender chicken all complement each other so well. What sets this recipe apart is how Jamie uses fresh ingredients to create an authentic, yet easy-to-make, Thai curry.
Here’s what you’ll need to recreate this dish in your own kitchen.
Ingredients Needed
To make Jamie’s Thai Green Chicken Curry, you’ll need a few simple ingredients. But trust me, don’t skimp on any of them. They all play a role in building those rich layers of flavor.
- Chicken breasts or thighs – I prefer thighs for their tenderness, but breasts work great too.
- Green curry paste – The heart of the curry. Look for a high-quality one or make your own if you’re feeling adventurous.
- Coconut milk – This adds that creamy richness.
- Lemongrass – This gives the curry a lovely citrusy freshness.
- Garlic – Essential for any curry, adding depth to the flavor.
- Ginger – Adds a bit of warmth and spice.
- Fish sauce – Brings that salty umami.
- Kaffir lime leaves – These add a lovely zingy aroma.
- Sugar – Just a pinch to balance the flavors.
- Fresh cilantro – For garnish and a final burst of freshness.
- Thai basil – Optional, but gives the dish a lovely herbaceous note.
- Lime – For a refreshing citrusy finish.
How To Make Jamie Oliver’s Thai Green Chicken Curry
The process itself is simple, but the key to making this curry great lies in the details. Here’s how I make it:
- Prep the ingredients: Start by slicing the chicken into bite-sized pieces. Chop the garlic, ginger, and lemongrass. If you’re using whole kaffir lime leaves, tear them slightly to release their aroma.
- Cook the chicken: Heat a bit of oil in a pan. Brown the chicken pieces until they’re golden. Don’t overcrowd the pan. Let each piece get a nice sear. Remove them and set them aside.
- Build the curry base: In the same pan, toss in the garlic, ginger, and lemongrass. Sauté them until fragrant (about 2 minutes). Then, add the green curry paste. Stir it in and let it cook for another minute to bring out its flavors.
- Add coconut milk and simmer: Pour in the coconut milk and add the chicken back into the pan. Stir to combine. Add fish sauce, lime leaves, and sugar. Let everything simmer for about 15 minutes, or until the chicken is tender and the sauce has thickened.
- Finish with fresh herbs: Just before serving, stir in chopped cilantro and Thai basil. Squeeze in fresh lime juice for that final zesty punch.
- Serve: Serve the curry over jasmine rice or noodles. Garnish with extra herbs and a lime wedge.
Ingredient Science Spotlight
A big part of what makes Jamie Oliver’s Thai Green Chicken Curry so special is the way these ingredients interact. Let’s break down some of the science behind a few key players:
- Coconut Milk: The fat content in coconut milk gives the curry its luxurious texture. It also helps to mellow the heat from the curry paste and create that creamy balance.
- Green Curry Paste: This paste is made from fresh green chilies, herbs, and spices. The capsaicin in the chilies gives the curry its heat, while the lemongrass and kaffir lime leaves add freshness and citrus notes. The garlic and shallots round it all out with earthiness.
- Fish Sauce: It might seem strong on its own, but fish sauce is a secret weapon in many Southeast Asian dishes. It’s packed with umami, the savory fifth taste, and boosts the depth of the curry.
- Lime: The acidity from lime cuts through the richness of the coconut milk, bringing balance and brightness to the dish.
Expert Tips
- Don’t skimp on the curry paste: The quality of your green curry paste makes a huge difference. If you can, find a homemade or well-made store version.
- Don’t overcrowd the pan: When browning the chicken, let each piece have its own space in the pan. This ensures you get a crispy exterior and that all the flavor stays locked in.
- Adjust the heat: If you love spice, add more green curry paste or extra chilies. On the flip side, you can reduce the heat by using less paste.
- Simmer low and slow: Let the curry simmer gently. A high heat will burn the paste and coconut milk, making the dish bitter.
- Add veggies: Feel free to throw in extra vegetables like bell peppers, carrots, or spinach to make the curry even more hearty.
Recipe Variations
While the classic version is amazing, here are some fun ways to tweak the recipe:
- Chicken alternative: Swap the chicken for shrimp, tofu, or even beef. Each protein brings its own unique flavor to the dish.
- Vegetarian version: Omit the chicken and add more vegetables or even lentils for protein. You could also add a plant-based protein like tempeh.
- Add heat: Want a spicier curry? Throw in some extra chilies or even a dash of chili flakes during the simmering phase.
- Noodle curry: Instead of rice, serve the curry over noodles for a Thai noodle soup-style dish. The noodles soak up the curry, adding extra flavor.
Final Words
Jamie Oliver’s Thai Green Chicken Curry is one of those dishes that has it all-flavor, comfort, and vibrancy. It’s a great go-to for weeknight dinners, but impressive enough for guests. I’ve made it countless times, tweaking it to fit my mood or ingredients on hand, but the essence of the dish remains the same: a creamy, spicy, fresh burst of flavor in every bite.
Whether you’re a beginner in the kitchen or a seasoned cook, this curry is a recipe that you can master and make your own.
FAQs
What Makes Jamie Oliver’s Thai Green Chicken Curry Special?
Jamie Oliver’s recipe is unique for its balance of fresh, aromatic ingredients like kaffir lime leaves, fresh coriander, and Thai basil. It also uses a homemade green curry paste which gives the dish its fresh and vibrant flavor.
Can I Make Jamie Oliver’s Thai Green Chicken Curry Spicier?
Yes, you can easily adjust the spice level by adding more green chilies or using a spicier variety of curry paste. Just remember to taste as you go!
Is Jamie Oliver’s Thai Green Chicken Curry Suitable For A Family Dinner?
Definitely! It’s a crowd-pleaser with its rich flavors and customizable spice level, making it great for families. Plus, it’s easy to make in a single pot.