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Thai green curry

Jamie Oliver is one of my favorite foodie personalities, or should I say celebrity chefs.  His approach to food is not fussy or complicated, and his recipes are fool proof.  His cookbook titled, Cook, was the first, and maybe only, cookbook my husband, Tony, bought and we have both used it many times over the past several years.

This recipe for Thai Curry is perfect after the holidays because it can make use of any extra vegetables and meat.  The flavor is different enough that it will be a welcome reprieve from traditional holiday meals.  I slightly adapted it so you can also use up extra chicken, turkey or duck.  But you can keep to his version by just adding tofu.

Don’t feel like making the curry, by all means then don’t bother.  Buy a good quality store bought curry paste and skip steps 3-5.

note:  photo from Jamie Oliver

Thai green curry

Jamie Oliver is one of my favorite foodie personalities, or should I say celebrity chefs.  His approach to food is not fussy or complicated, and his recipes are fool proof.  His cookbook titled, Cook, was the first, and maybe only, cookbook my husband, Tony, bought and we have both used it many times over the past several years.

This recipe for Thai Curry is perfect after the holidays because it can make use of any extra vegetables and meat.  The flavor is different enough that it will be a welcome reprieve from traditional holiday meals.  I slightly adapted it so you can also use up extra chicken, turkey or duck.  But you can keep to his version by just adding tofu.

Don’t feel like making the curry, by all means then don’t bother.  Buy a good quality store bought curry paste and skip steps 3-5.

note:  photo from Jamie Oliver

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Ingredients

Recipe serves: 4
1 medium butternut squash, about 2 pounds(1.2kg)
2x 400 g tins of coconut milk
about 1 pound (400 g) leftover cooked greens, such as Brussels sprouts, Brussels tops, kale, cabbage, broccoli
about 3/4 pound of leftover turkey, chicken, duck or meat- or tofu
2.5 ounces of unsalted peanuts
1 red chili, the larger the less heat and vice versa
2 limes
neutral oil, such as avocado, canola, vegetable
sesame oil for flavor
curry paste
1 teaspoon cumin seeds
2 cloves garlic
2 shallots
thumb size piece of ginger
2 tablespoons fish sauce
4 lime leaves
4 fresh green chillies
2 tablespoons desiccated coconut
1 handful of fresh coriander, leaves and stalks
1 stick lemongrass
1 lime
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Thai green curry
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  • time
    1 hour 15 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • 1 medium butternut squash, about 2 pounds(1.2kg)
  • 2x 400 g tins of coconut milk
  • about 1 pound (400 g) leftover cooked greens, such as Brussels sprouts, Brussels tops, kale, cabbage, broccoli
  • about 3/4 pound of leftover turkey, chicken, duck or meat- or tofu
  • 2.5 ounces of unsalted peanuts
  • 1 red chili, the larger the less heat and vice versa
  • 2 limes
  • neutral oil, such as avocado, canola, vegetable
  • sesame oil for flavor

  • curry paste

  • 1 teaspoon cumin seeds
  • 2 cloves garlic
  • 2 shallots
  • thumb size piece of ginger
  • 2 tablespoons fish sauce
  • 4 lime leaves
  • 4 fresh green chillies
  • 2 tablespoons desiccated coconut
  • 1 handful of fresh coriander, leaves and stalks
  • 1 stick lemongrass
  • 1 lime

Directions

1
Done

Preheat the oven to 180ºC/350ºF/gas 4.
2
Done

Wash the squash, carefully cut it in half lengthways and remove the seeds, then cut into wedges. In a roasting tray, toss with 1 tablespoon of groundnut oil and a pinch of sea salt and black pepper, then roast for around 1 hour, or until tender and golden.
3
Done

curry paste

For the paste, toast the cumin seeds in a dry frying pan for 2 minutes, then tip into a food processor.
4
Done

Peel, roughly chop and add the garlic, shallots and ginger, along with the kaffir lime leaves, 2 tablespoons of groundnut oil, the fish sauce, chillies (pull off the stalks), coconut and most of the coriander (stalks and all).
5
Done

Bash the lemongrass, remove and discard the outer layer, then snap into the processor, squeeze in the lime juice and blitz into a paste, scraping down the sides halfway.
6
Done

Put 1 tablespoon of oil into a large casserole pan on a medium heat with the curry paste and fry for 5 minutes to get the flavours going, stirring regularly. If you use a store bought version, this is where you start, skipping steps 3-5.

7
Done

Add in the coconut milk and half a tin’s worth of water, then simmer and thicken on a low heat for 5 minutes.
8
Done

Stir in the roasted squash, roughly chop and add the leftover greens and leave to tick away on the lowest heat, then taste and season to perfection.
9
Done

only for tofu

Meanwhile, cube the tofu and fry in a pan on a medium- high heat with 1 tablespoon of groundnut oil for 2 minutes, or until golden.
10
Done

Crush the peanuts and toast in the tofu pan until lightly golden, otherwise if not using tofu, toast on their own.
11
Done

Add any leftover meat to the curry paste.
12
Done

Serve the curry topped with the tofu (if using) and peanuts, drizzled with a little sesame oil.
13
Done

Slice the chilli and sprinkle over with the reserved coriander leaves. Serve with lime wedges, for squeezing over. Great with sticky rice.

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