Green Curry Chicken by Jamie Oliver

The following recipe is for Jamie Oliver’s Thai Green Curry – Crispy Chicken with kimchee slaw and rice noodles. Please follow the link to Jamie Oliver’s site for the full recipe. Also, don’t miss the video of Jamie Oliver cooking with the popular Thai chef Khun Saiyuud Diwong (or Poo for short).

Green Curry with Crispy Chicken and Kimchee Slaw served with Rice Noodles

Jamie’s 30 Minute Meals  Recipes

Method

Get all your ingredients and equipment ready. Put 1 large and 1 smaller frying pan on a high heat. Put the thin slicer disc attachment into the food processor.

Tip the chicken thighs into the largest frying pan, skin side down. Drizzle with olive oil, add a pinch of salt & pepper and leave to cook, turning every minute or so for 18 to 20 minutes, or until cooked through. Wash your hands.

Wash the radishes well. Peel and halve the red onion. Shred the radishes, red onion and Chinese cabbage in the food processor. Tip into a serving bowl. Add the bunch of coriander and the chillies (stalks removed) to the processor and whiz. Peel and crush in the ginger, then tip into the bowl.

Put some greaseproof paper on top of the chicken then place the smaller frying pan on top of that, with something heavy like a pestle & mortar in it to weight it down. The heat from the smaller pan will get the chicken cooking on both sides and make it dead crispy.

Put the slicer attachment into the food processor. Peel the ginger and put it into the food processor with the chillies (stalks removed), lime leaves and most of the coriander. Crush in 4 unpeeled cloves of garlic. Halve the lemongrass and discard the outer leaves, trim the spring onions, and add both to the processor. Blitz to a paste, adding a good drizzle of sesame oil and a good few lugs of olive oil as you go.

Move the top pan to a medium heat and get rid of the greaseproof paper. Carefully drain away the fat and turn the chicken pieces skin side up. Add 2 tablespoons of sesame seeds to the empty frying pan and leave to toast until golden, tossing occasionally, then put into a small bowl and take the pan off the heat.

Squeeze in the juice from both limes, and add a pinch of salt and a splash of sesame oil. Really scrunch together with your hands. Taste to check the balance. Put a large saucepan on a medium heat, for the curry sauce … read more of this recipe from Jamie Oliver at: Jamie Oliver.com

Recipe Article Source: Jamie Oliver.com

Image Source: Jamie Oliver.com

… see the next page for the list of ingredients you’ll need the prepare this dish.

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