“Adding a lovely bit of crunch to this simple dish, slaw ingredients Chinese cabbage and sugar snap peas are a source of vitamin C, which we need to make cell-protecting vitamin E. ” ~ Jamie Olivier
Ingredients
100 g fine rice noodles
2 x 120 g skinless free-range chicken breasts
groundnut oil
4 spring onions
½ a Chinese cabbage , (150g)
200 g sugar snap peas
½–1 fresh red chilli
2 limes
1 tablespoon low-salt soy sauce
1 tablespoon peanut butter
2 tablespoons natural yoghurt
2 cm piece of ginger
2 teaspoons sesame seeds
300 g quinoa
1 fresh red chilli or yellow chilli
100 g baby spinach
4 spring onions
1 bunch of fresh coriander
1 bunch of fresh mint
1 large ripe mango
2 limes
2 tablespoons extra virgin olive oil
1 ripe avocado
50 g feta cheese
1 punnet cress
CHICKEN
2 x 200 g skinless free-range chicken breasts
1 heaped teaspoon ground allspice
1 heaped teaspoon smoked paprika
olive oil
2 mixed-colour peppers
TO SERVE
4 tablespoons fat-free yoghurt
1 cup fresh blueberries
1/2 cup coconut water
1 frozen banana
a big chunk fresh ginger, minced
juice from 1 lime
2 tbsp coconut flakes
a handful of walnuts
Throw all the ingredients in the blender. Blend it for half a minute. Taste it and add more ginger if needed. I used almost 2 inches, but I like it quite strong.
For the green curry chicken:
1 whole chicken – 1.4 kg. in total weight (ไก่บ้าน) – I think a free range chicken gives you the best Thai green curry taste
2 cups of water to first boil the chicken
green curry paste (เครื่องแกงเขียวหวาน) – all of the green curry paste below
2 – 3 cups of coconut cream (หัวกะทิ)
6 – 10 Thai eggplant (มะเขือเปราะ)
6 – 10 stems of Thai sweet basil (โหระพา)
2 red spur chilies (พริกชี้ฟ้าแดง)
20 kaffir lime leaves (ใบมะกรูด)
1/2 tsp. salt (เกลือ) – or salt to taste when you’re cooking your curry
For the green curry paste (เครื่องแกงเขียวหวาน)
150 grams Thai green chilies (พริกขี้หนูเขียว)
1 head garlic (กระเทียม)
3 shallots – small shallots about 2 tbsp in total (หอมแดง)
1 thumb sized chunk of galangal (ข่า)
5 cilantro roots (รากผักชี) coriander
1 kaffir lime – just the peel (ผิวมะกรูด)
2 stalks lemongrass (ตะไคร้)
1 tbsp. white pepper corns (พริกไทยขาว)
1 tsp. coriander seed (ลูกผักชี)
1 tsp. cumin seed (ยี่หร่า)
1 tsp. salt (เกลือ)
1 tbsp. shrimp paste (กะปิ)
To make Thai green curry, there are three main steps:
Pound the curry paste
Prepare the chicken
Cook the curry paste with the chicken and coconut cream
Note: At this point if you want to immediately get cooking and straight to the recipe, you can scroll below to the recipe box for direct instructions. However, you can keep reading below to get more in-depth cooking instructions, photos, and a more thorough explanation about Thai green curry.
4 cups heavy cream
11 large egg yolks
¾ cup sugar
A pinch of salt
1 vanilla bean, split
10 cups of 1-inch cubes white bread (preferably from 1 large baguette)
2 cups 1/2-inch-thick banana slices
¾ cup chopped walnuts
Banana caramel sauce
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