Jamie Oliver’s Thai Red Curry Chicken is a vibrant, aromatic dish that brings the bold flavors of Thailand straight to your kitchen. It’s not your typical curry; it’s bright, spicy and full of fresh ingredients that pack a punch without being overwhelming. The beauty of this recipe lies in its balance. creamy coconut milk mellowing out the heat from red curry paste, tender chicken soaking up every bit of flavor and fresh herbs like basil or coriander adding a refreshing twist at the end.
Unlike some curries that rely heavily on long cooking times or complicated prep, Jamie’s version feels approachable. It’s a dish you can make on a weeknight but still impress friends or family. It’s a great way to explore thai cuisine without needing a pantry full of exotic ingredients.
Jamie Oliver Thai Red Curry Chicken Recipe
Ingredients Needed
To nail this recipe, you’ll want to gather a handful of fresh, flavorful ingredients:
- Chicken thighs: These are preferred over breasts because they stay juicy and tender when cooked in curry.
- Thai red curry paste: The heart of the dish. It’s a blend of red chilies, garlic, lemongrass and spices. You can buy it ready-made but fresh is always better if you can find it.
- Coconut milk: This adds creaminess and richness that balances the heat from the curry paste.
- Garlic and ginger: Classic aromatics that deepen the curry’s flavor.
- Onion or shallots: Adds sweetness and texture.
- Fish sauce: A key ingredient in Thai cooking, it brings that salty, umami depth.
- Brown sugar or palm sugar: Just a touch to round out the flavors.
- Vegetables: Bell peppers, baby corn, bamboo shoots or even green beans. whatever you like.
- Fresh herbs: Basil, coriander or mint for garnish which add a fresh finish.
- Lime: For squeezing over at the end to brighten everything up.
Each ingredient plays its part, creating a harmony of sweet, salty, spicy and sour that’s signature to Thai cuisine.
Equipment Needed
This recipe doesn’t call for anything fancy which is part of its charm. Here’s what you’ll want on hand:
- A large frying pan or wok: Big enough to cook the chicken and simmer the curry without overcrowding.
- A sharp knife and chopping board: For slicing the chicken and chopping your veggies.
- A wooden spoon or spatula: For stirring and scraping the paste as it cooks.
- Measuring spoons: To get the balance of fish sauce and sugar just right.
- A bowl: To toss your herbs or hold prepped ingredients.
- Serving dishes: To present your curry with rice or noodles.
Nothing complicated, just everyday kitchen staples that make the cooking process smooth and enjoyable.
How To Make Jamie Oliver’s Thai Red Curry Chicken
Let’s break down the magic step-by-step.
- Prep your ingredients – Slice the chicken thighs into bite-sized chunks. Chop your onions, mince garlic and ginger and slice your vegetables.
- Cook the curry paste. Heat a bit of oil in your pan. Add the red curry paste and fry it gently. This step is crucial because frying the paste in oil helps release its intense aroma and deepens its flavor.
- Add aromatics – Toss in garlic, ginger and onions. Stir and let them soften and mingle with the paste.
- Chicken goes in – Add the chicken pieces and brown them lightly. This seals in juices and adds extra flavor.
- Pour in coconut milk. Slowly add the coconut milk, stirring as it combines with the paste and chicken. This is when the curry starts to come alive.
- Season it – Add fish sauce and a pinch of sugar. Taste as you go. The fish sauce adds saltiness and umami; the sugar balances the heat.
- Veggies time – Toss in your chosen vegetables and let everything simmer gently until the chicken is cooked through and the vegetables are tender but still have a bit of crunch.
- Finish fresh – Turn off the heat and stir through chopped fresh herbs and a squeeze of lime juice. This brightens the dish and adds layers of freshness.
Serve over steamed jasmine rice or alongside noodles for a comforting, satisfying meal.
What I Learnt
Making this curry taught me a few things about Thai cooking and flavor layering. First, frying the curry paste before adding liquids is a game-changer. It turns a simple jar of paste into something fragrant and full-bodied.
Second, balancing salty, sweet and sour flavors is crucial. Fish sauce and sugar might seem simple but they transform the dish from just spicy to complex and satisfying.
Finally, fresh herbs and lime juice are essential. They cut through the richness and bring brightness, reminding me that even creamy curries need a bit of zing.
This dish isn’t just about following a recipe; it’s about tasting as you go, adjusting and making it your own.
Recipe Tweaks For Jamie Oliver’s Thai Red Curry Chicken
Jamie Oliver’s Thai Red Curry Chicken is already a crowd-pleaser. But hey, cooking’s all about making a dish your own, right? First off, the curry paste Jamie uses is a great base but if you want to dial up the flavor, try roasting fresh red chilies with garlic and shallots before blending them in. It adds this smoky, fiery kick that’s just magic.
Another tweak? Coconut milk. Jamie usually calls for full-fat which is rich and creamy but for a lighter spin, swap in half coconut milk and half chicken broth. You’ll still get creaminess without feeling weighed down. It lets the spices shine through more.
When it comes to the chicken, Jamie often opts for thigh meat because it’s juicy and tender. But if you prefer breast, just slice it thinner and keep an eye on cooking time. it cooks faster and can dry out. Or, for a fun twist, toss in some bite-sized prawns near the end. The seafood pairs brilliantly with that coconut-curry base.
Lastly, don’t forget the veggies. Jamie suggests bell peppers and bamboo shoots but why not mix it up? Add snap peas for crunch, baby corn for sweetness or even pineapple chunks for a tangy surprise. The balance between spicy, sweet and savory is where the curry really comes alive.
Storage Tips For Leftovers
Thai red curry is one of those dishes that actually tastes better the next day. The flavors get richer and deeper. When storing leftovers, cool the curry down quickly. don’t leave it out at room temperature for more than two hours. Pour it into an airtight container to keep that vibrant flavor locked in.
Pop it in the fridge and it’ll keep well for up to 3 days. If you want to stash it longer, freezing is your friend. Divide the curry into portions before freezing. When you’re ready to eat, thaw it in the fridge overnight, then reheat gently on the stove. Stir often to prevent the coconut milk from splitting or the chicken drying out.
Pro tip: When reheating, add a splash of water or coconut milk to loosen the sauce if it thickened too much. Also, fresh herbs like cilantro or Thai basil sprinkled on top after reheating can revive the dish’s brightness.
What To Eat With Jamie Oliver’s Thai Red Curry Chicken?
This curry is a flavor powerhouse, so pairing it right can elevate the whole meal. Classic jasmine rice is a no-brainer. Its delicate fragrance and fluffy texture soak up the sauce perfectly. If you want to mix things up, try sticky rice. it’s fun to eat and adds a chewy contrast.
For a low-carb option, cauliflower rice works surprisingly well. It doesn’t overpower the curry and its mild taste complements the spices beautifully. Another great side is a simple cucumber salad dressed with lime juice, fish sauce and a pinch of sugar. The crispness and acidity cut through the richness of the curry like a charm.
And don’t overlook the snacks or starters. Thai-style spring rolls or satay skewers with peanut sauce can set the stage. For a drink, something light and citrusy, like a lemongrass iced tea or a cold beer, balances the heat and richness.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Thai Red Curry Chicken?
You’ll need chicken, Thai red curry paste, coconut milk, lime, garlic, ginger, onions, and some fresh herbs like cilantro and basil.
Can I Use A Different Protein Instead Of Chicken?
Yes! You can swap the chicken for tofu, shrimp, or even beef depending on your preference.
How Spicy Is Jamie Oliver’s Thai Red Curry Chicken?
It has a mild to medium heat, but you can adjust the spice level by adding more or less curry paste, depending on how much heat you want.
