Jamie Oliver’s Thai Green Chicken Curry is more than just a recipe. it’s a vibrant explosion of flavors inspired by traditional Thai cuisine. Unlike typical Western curries, this one bursts with fresh herbs, zesty lime and creamy coconut milk, giving it a bright, fragrant kick. The green curry paste is key. it’s packed with chilies, lemongrass and kaffir lime leaves, making it both spicy and aromatic.
Jamie’s version is approachable. He simplifies the process but keeps the authenticity alive. It’s the kind of dish that warms your soul but feels light and fresh. Perfect for weeknights when you want something special without fuss. The chicken soaks up the curry beautifully and when served with jasmine rice, it’s pure comfort food with a twist.
Jamie Oliver Thai Green Chicken Curry Recipe
Ingredients Needed
This curry balances freshness, spice and creaminess. Here’s the core lineup:
- Chicken thighs (skinless, boneless). juicy and tender, they absorb flavors better than breasts.
- Green curry paste – the heart of the dish, packed with green chilies, lemongrass, galangal and shrimp paste.
- Coconut milk – adds richness and smooths out the heat.
- Fish sauce – for that salty, umami punch.
- Lime juice and zest. brings brightness and acidity to lift the flavors.
- Kaffir lime leaves – aromatic and slightly citrusy, they’re essential for that authentic Thai aroma.
- Thai basil and coriander (cilantro). fresh herbs to finish the dish with herbal notes.
- Sugar (palm or brown). balances heat and acidity.
- Vegetables like baby corn, green beans or peas. for texture and freshness.
Jamie also often uses fresh ginger or galangal and shallots in the curry base, adding depth. The ingredients work in harmony to create a layered taste experience-spicy, sweet, sour and savory all at once.
Equipment Needed
You don’t need anything fancy but a few essentials help:
- A large wok or deep frying pan. perfect for frying the curry paste and simmering the chicken.
- Sharp knife – to finely chop herbs, shallots and chicken.
- Cutting board – sturdy and big enough to prep all ingredients.
- Wooden spoon or spatula. to stir without scratching your pan.
- Measuring spoons and cups. for accurate seasoning and liquids.
- Ladle – for serving the curry neatly over rice.
If you have a mortar and pestle, that’s great for pounding fresh curry paste. But Jamie’s recipe often uses store-bought paste for convenience, so a blender or food processor can also work if you want to make your own.
How To Make Jamie Oliver’s Thai Green Chicken Curry
- Prepare the chicken: Cut the thighs into bite-sized chunks. This helps them cook evenly and soak up the curry.
- Cook the curry paste: Heat some oil in your wok or pan. Add the green curry paste and fry gently until fragrant. This step unlocks the essential oils and flavors.
- Add aromatics: Toss in sliced shallots, chopped ginger or galangal and kaffir lime leaves. Stir to combine. The smell here is incredible-zesty, spicy and inviting.
- Add chicken: Throw in the chicken pieces and stir until coated in the paste. Cook for a few minutes until the chicken starts to brown slightly.
- Pour in coconut milk: Slowly add the coconut milk, stirring as you go. It cools down the heat and forms a silky sauce.
- Season: Add fish sauce for saltiness, a bit of sugar for balance and squeeze in lime juice to brighten everything up.
- Add veggies: Toss in green beans or baby corn. Let everything simmer until the chicken is tender and the veggies are just cooked but still crunchy.
- Finish with fresh herbs: Stir in Thai basil and coriander right before serving. Their fresh, peppery aroma lifts the whole dish.
- Serve: Spoon the curry over jasmine rice. The rice soaks up the sauce, making each bite perfect.
What I Learnt
Making this curry taught me the beauty of balancing bold flavors. It’s not just about heat or creaminess. it’s about layering spice, acidity, sweetness and saltiness. Each ingredient plays a crucial role.
Also, fresh herbs aren’t just garnish. they transform the dish. Without kaffir lime leaves or Thai basil, the curry feels flat. Their aroma is what gives it that authentic Thai punch.
Another lesson: using chicken thighs instead of breasts makes a huge difference. The meat stays tender and juicy. The green curry paste-whether homemade or store-bought-really sets the tone. Don’t skip frying it properly; that’s where flavor builds.
Lastly, cooking this dish reminded me how easy it can be to bring world flavors to your own kitchen without complicated steps or hard-to-find ingredients.
Recipe Tweaks For Jamie Oliver’s Thai Green Chicken Curry
Jamie’s recipe nails that vibrant, fresh Thai green curry vibe. But hey, there’s always room to personalize, right? First off, the green curry paste is the soul of the dish. If you want a bit more punch, add extra fresh green chilies or a splash of fish sauce. It’ll deepen that salty, umami kick. On the other hand, if you like it mellow, swap coconut milk for the full-fat version-it’s creamier and tames the heat beautifully.
Vegetables? Jamie keeps it simple but you can sneak in bamboo shoots, Thai eggplants or even snap peas for texture and color. For a touch of sweetness, toss in some sliced red bell peppers or a handful of Thai basil leaves right before serving. they add a fresh herbal zing that’s hard to beat.
For the chicken, instead of plain breast, try thighs for juicier, more flavorful bites. Brown them first to lock in the juices and add a smoky depth. And if you want a little extra brightness, finish with a squeeze of fresh lime juice and some chopped coriander. It’s all about layering flavors and these tweaks bring that next-level complexity.
Storage Tips For Leftovers
Thai green curry leftovers? Absolutely, yes! But storing it right is key to keeping those flavors alive. Cool your curry quickly. don’t let it sit out too long. Pour it into an airtight container and pop it in the fridge. It’ll stay good for about 2-3 days.
When reheating, do it gently on the stove over medium heat. Stir often to prevent the coconut milk from separating or curdling. Adding a splash of coconut milk or water during reheating can help revive the creamy texture. Avoid the microwave if you can, since it heats unevenly and can make the curry grainy.
If you want to store it longer, freeze it. Use a freezer-safe container and make sure to leave some space at the top because liquids expand when frozen. Thaw overnight in the fridge before reheating. Just a heads-up: the texture of some veggies may soften a bit after freezing but the flavors hold up beautifully.
What To Eat With Jamie Oliver’s Thai Green Chicken Curry?
This curry is pretty much a one-pot wonder but pairing it with the right sides takes the whole meal from great to unforgettable.
The classic choice? Steamed jasmine rice. Its fragrant, slightly sticky grains soak up the curry sauce perfectly. But why not mix it up with some coconut rice? Cooking your rice in coconut milk instead of water adds an extra creamy, sweet layer that complements the curry’s spice.
For a refreshing contrast, a simple Thai cucumber salad works wonders. Thinly sliced cucumbers, a little chili, some crushed peanuts and a tangy lime dressing. this crunchy side cools the palate between bites.
And if you want to go all out, add some crispy Thai prawn crackers or even grilled satay skewers. These add texture and a fun snack element to your meal.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Thai Green Chicken Curry?
You’ll need chicken, Thai green curry paste, coconut milk, ginger, garlic, lime, and some fresh herbs like coriander and basil.
How Spicy Is Jamie Oliver’s Thai Green Chicken Curry?
It’s moderately spicy, but you can adjust the heat by adding more or less green curry paste, depending on your spice tolerance.
Can I Make Jamie Oliver’s Thai Green Chicken Curry Ahead Of Time?
Yes! It actually tastes better the next day after the flavors have had time to meld together.
