This deliciously fragrant Thai Green Curry from Jamie Oliver is packed full of flavour and great for al fresco dining on hot summer nights. To save time you can always double or even triple up the ingredients for the paste and fridge or freeze for other occasions.

(Serves 6)
l 750 g skinless free-range chicken thighs
l Groundnut oil
l 400 g mixed oriental mushrooms
l 1 x 400g tin of light coconut milk
l 1 organic chicken stock cube
l 6 kaffir lime leaves
l 200 g mangetout
l ½ a bunch fresh Thai basil
l 2 limes
(For the Curry Paste)
l 4 cloves of garlic
l 2 shallots
l 5cm piece of ginger
l 2 lemongrass stalks
l 4 green Bird’s eye chillies
l 1 teaspoon ground cumin
l ½ a bunch of fresh coriander
l 2 tablespoons fish sauce


1. To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor.
2. Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped, add the fish sauce and blitz again.
3. Slice the chicken into 2.5cm strips. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to a plate.
4. Tear the mushrooms into even pieces. Return the pan to a medium heat, add the mushrooms and fry for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoon.
5. Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
6. Pour in the coconut milk and 400ml of boiling water, crumble in the stock cube and add the lime leaves. Turn the heat up and bring gently to the boil, then simmer for 10 minutes, or until reduced slightly.
7. Stir in the chicken and mushrooms, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mangetout for the final 2 minutes.
8. Season carefully to taste with sea salt and freshly ground black pepper. Pick, roughly chop and stir through the basil leaves and remaining coriander leaves. Serve with lime wedges and steamed rice.



As a rule, white wines tend to work better than red wines when it comes to pairing with spicy food like Thai, as they have a bit of residual sugar which works to both combat and cool a spicy palate. Our number one choice to accompany this Thai Green Chicken Curry would be a dry Sauvignon from New Zealand or if you want to be experimental you could pick an off-dry Kabinett Riesling from Germany which has a drop of lime freshness, with delicate, high-toned flavours to match the bright herbs and green chillies.

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