guys we’re going to make Thai green
curry this is one of my favourite
curries it’s delicious fragrant fun to
make and it’s so fast my family love it
we’re going to go one cup of rice that’s
enough for four people and then two cups
of water
this is the perfect equation for the
perfect fluffy rice no mucking about
okay a pinch of salt lid on top medium
heat happy days I put another pan on a
medium heat that’s getting hot we’re
going to make a paste peel a thumb-sized
piece of ginger put this in with your
rice and that then fragrance is your
rice so we’re going to go in with your
thumb size my fam not your thumb right
thumb size piece of ginger in to the
food processor then we’re going to go in
with the lemongrass now I need to spank
it I just take the top part off because
that’s tough and then this part I’m just
going to break that up and put that in
four cloves of garlic and then six
leaves of kaffir lime a pinch of cumin
beautiful little green chilies here out
with the seeds I’m going to go for three
two shallots a nice bunch of coriander
so it couldn’t be any easier right just
bung it in
then a tablespoon of Grand Isle into the
pan it’s fairly hot I’m gonna go in with
750 grams of chicken also the chicken 5
is tastier more moist and it’s cheaper
so we’ll fry this off 8 minutes in a hot
hot pan in the sink market today you can
get a whole bunch of different mushrooms
we’ve got a no keys king oysters here
but you get those little mixed pack of
Asian oriental mushrooms quarter some we
can leave these whole and just break
them up into little wads
look how amazing that is so I’m just
going to push the chicken to one side
and then I’m going to go in with the
mushrooms loads of texture loads of
different shapes and that can suck up
some of the lovely fat that’s come out
of that chicken as well these little
delicate mushrooms here I’ll put those
in just at the end because if you
overcook them they’ll just go too soft
now we’ve got some nice color on the
chicken and the mushroom I’m now going
to go in with a paste delicious fast
cooking I like this I like this a lot
straight in with the coconut milk and
I’m using a coconut milk that’s light
just to sort of keep the SAP fats in
check add just a little bit of water so
give that little shake now in with the
munch – now we know that only needs 2
minutes to cook so that’s kind of your
timer now of course you could use any
other seasonal greens have fun with it
make it your own
now now that’s come to the boil these
little delicate mushrooms here go in 2
teaspoons of fish sauce goes in one and
a half line with the Thai basil just on
the top I’ll stir that through at the
last minute wooden bowl for the rice
wooden bowl for the Thai green curry
you’ve kind of got like ginger tea
infused rice take out the ginger and
then we just use a fork just to scuff up
that rice because what we want is light
fluffy rice here my friends is our curry
balance with lime and the seasoning from
the fish sauce finish it with some herbs
what a wonderful dish more chillies guys
Chili’s you know it’s lovely to see
little pops of color Thai green curry
cooked in the time that it took to cook
some basmati rice look at that so let’s
have a little go very good you know got
that wonderful talk tropical flavor like
really really perfumed of course you
could swap the chicken out for tofu go
vegetarian big up more veg you could
swap you know the tofu chicken out for
prawns really really good and there you
go guys
Thai green curry Jamie style really
really nice if you want the recipe click
on the details below and if you want a
cocktail to go with this then go over to
drinks tube and see my friend deira dong
where we did an epic mojito
Thai style click up there on the eye box
until next time guys take care lots of
love bye
curry this is one of my favourite
curries it’s delicious fragrant fun to
make and it’s so fast my family love it
we’re going to go one cup of rice that’s
enough for four people and then two cups
of water
this is the perfect equation for the
perfect fluffy rice no mucking about
okay a pinch of salt lid on top medium
heat happy days I put another pan on a
medium heat that’s getting hot we’re
going to make a paste peel a thumb-sized
piece of ginger put this in with your
rice and that then fragrance is your
rice so we’re going to go in with your
thumb size my fam not your thumb right
thumb size piece of ginger in to the
food processor then we’re going to go in
with the lemongrass now I need to spank
it I just take the top part off because
that’s tough and then this part I’m just
going to break that up and put that in
four cloves of garlic and then six
leaves of kaffir lime a pinch of cumin
beautiful little green chilies here out
with the seeds I’m going to go for three
two shallots a nice bunch of coriander
so it couldn’t be any easier right just
bung it in
then a tablespoon of Grand Isle into the
pan it’s fairly hot I’m gonna go in with
750 grams of chicken also the chicken 5
is tastier more moist and it’s cheaper
so we’ll fry this off 8 minutes in a hot
hot pan in the sink market today you can
get a whole bunch of different mushrooms
we’ve got a no keys king oysters here
but you get those little mixed pack of
Asian oriental mushrooms quarter some we
can leave these whole and just break
them up into little wads
look how amazing that is so I’m just
going to push the chicken to one side
and then I’m going to go in with the
mushrooms loads of texture loads of
different shapes and that can suck up
some of the lovely fat that’s come out
of that chicken as well these little
delicate mushrooms here I’ll put those
in just at the end because if you
overcook them they’ll just go too soft
now we’ve got some nice color on the
chicken and the mushroom I’m now going
to go in with a paste delicious fast
cooking I like this I like this a lot
straight in with the coconut milk and
I’m using a coconut milk that’s light
just to sort of keep the SAP fats in
check add just a little bit of water so
give that little shake now in with the
munch – now we know that only needs 2
minutes to cook so that’s kind of your
timer now of course you could use any
other seasonal greens have fun with it
make it your own
now now that’s come to the boil these
little delicate mushrooms here go in 2
teaspoons of fish sauce goes in one and
a half line with the Thai basil just on
the top I’ll stir that through at the
last minute wooden bowl for the rice
wooden bowl for the Thai green curry
you’ve kind of got like ginger tea
infused rice take out the ginger and
then we just use a fork just to scuff up
that rice because what we want is light
fluffy rice here my friends is our curry
balance with lime and the seasoning from
the fish sauce finish it with some herbs
what a wonderful dish more chillies guys
Chili’s you know it’s lovely to see
little pops of color Thai green curry
cooked in the time that it took to cook
some basmati rice look at that so let’s
have a little go very good you know got
that wonderful talk tropical flavor like
really really perfumed of course you
could swap the chicken out for tofu go
vegetarian big up more veg you could
swap you know the tofu chicken out for
prawns really really good and there you
go guys
Thai green curry Jamie style really
really nice if you want the recipe click
on the details below and if you want a
cocktail to go with this then go over to
drinks tube and see my friend deira dong
where we did an epic mojito
Thai style click up there on the eye box
until next time guys take care lots of
love bye
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