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Jamie Oliver's Thai green curry

THIS green curry recipe is one of the best I’ve ever made.

Thai Beef Curry

THIS green curry recipe is one of the best I’ve ever made. It’s also good made with chicken instead of prawns – just swap in a skinless chicken breast (approximately 180g), slice into finger-sized strips and stir-fry it with the paste for around 8 minutes before adding the other ingredients.

Jamie’s top tips

:: Make up a big batch of paste and freeze it in portions so that you have it to hand whenever you need it.

:: This recipe only uses half a tin of coconut milk so remember to shake it before you start as it has a tendency to separate.

:: You can use this green curry paste, on its own as a delicious marinade if you’re having barbecue. Try roasting chicken thighs in the oven at 150C for an hour, then finishing them off on the barbecue so you get tender sticky meat and wicked crispy and smoky skin.

Serves 2

:: One large bunch of asparagus or a large handful of baby corn

:: ½ a fresh red chilli

:: 1 tbsp groundnut oil

:: 1 tbsp sesame oil

:: 180g raw king prawns, peeled

:: ½ x 400ml tin of coconut milk

:: Handful of mange tout

:: 1 lime

For the green curry paste:

:: 2 stalks of lemongrass

:: 4 spring onions

:: 3 fresh green chillies

:: 4 cloves of garlic

:: A thumb-sized piece of fresh root ginger

:: A large bunch of fresh coriander

:: 1 tsp coriander seeds

:: Optional: 8 fresh or dried lime leaves

:: 2 tblsp soy sauce

:: 1 tblsp fish sauce

Equipment list

:: Knife

:: Chopping board

:: Food processor

:: Measuring spoons

:: Runner bean slicer

:: Wok or large frying pan

:: Wooden spoon

:: Tin opener

To make your green curry paste:

1. Trim the lemongrass stalks, peel back and discard the outer leaves, and crush the stalks by bashing them a few times with the heel of your hand or a rolling pin.

Trim the spring onions. Halve and de-seed the green chillies. Peel and roughly chop the garlic and ginger.

Set aside a few sprigs of fresh coriander and whiz the rest in a food processor with the lemongrass stalks, spring onions, chillies, garlic, ginger, coriander seeds and lime leaves until everything is finely chopped – the smell will be amazing!

2. While whizzing, pour in the soy sauce and fish sauce and blitz again until you have a smooth paste. If you don’t have a food processor, chop everything by hand as finely as you can – it may take a while but it will be so worth it.

To make your curry:

1. Snap the woody ends off the asparagus and discard them or, if using, run the asparagus stalks through a runner bean slicer, or finely slice them lengthways with a knife. Finely chop the red chilli and put to one side.

2. Place a large pan or wok over a high heat. When it’s really hot, add the groundnut and sesame oils, swirl them around, then carefully drop in the prawns. Add the asparagus or baby corn and your green curry paste and stir-fry for about 30 seconds.

3. Pour in the coconut milk and add the mange tout. Give it all a good stir, bring to the boil and cook for a few minutes. Have a taste and add a bit more soy sauce if you think it needs it.

4. Push down on the lime and roll it around to get the juices going, then cut it in half. Squeeze the juice into the pan – this will give your curry a lovely twang.

To serve your curry:

Pick the leaves off the remaining coriander sprigs.

Serve the curry sprinkled with the coriander leaves and the chopped red chilli and some fluffy rice.

LIGHT AND FLUFFY RICE

:: Serves 4 to 6

For perfect, basic rice:

:: sea salt

:: 350g basmati rice

Equipment list:

:: Large saucepan

:: Colander

:: Tin foil

1. Put a large pan of salted water on a high heat and bring to the boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear. This will stop the grains sticking together later.

2. Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 5 minutes. Drain the rice in a colander. Pour 2.5cm of water into the pan and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with foil or a lid and place on top of the pan of simmering water and let the rice steam over it for 8 to 10 minutes.

3. Remove from the heat and, if you’re ready, serve immediately. If not, leave the foil or lid on and put aside until ready to serve – it should stay warm for about 20 minutes.

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